With a growing economic, higher consumer standards, the demand for tourism,hospitality including food and beverage have become a potential issue. To ensure high customer satisfaction, the current high-class hotels do not only invest in the most modern and luxurious facilities which meet international standards but also focus on the quality of meals served. for guests. The design of a party, the layout of a party table, receiving orders, serving manner must be varied for different customers but still ensure the elegance and sophistication. Therefore, the subject of Culinary Management is always a favourite subject among students.
In order to discuss the role of the hospitality industry in the current Vietnamese economy, as well as the service quality improvement at high-class hotels, the Faculty of Business Administration - Ton Duc Thang University organized an academic sharing session: "Culinary management in hospitality industry - Requirements and solutions". The sharing session took place at 13:30 on December 23, 2019 at Room F301, Ton Duc Thang Building, District 7, Ho Chi Minh City with the chairmanship of Assoc.Prof. Dr. Pham Thi Minh Ly (Dean of Faculty of Business Administration) and the participation of lecturers from the Faculty.
At the sharing session, MBA Pham Kim Diem An (Lecturer from Department of Hospitality Management) shared with the group about her subject of teaching:Culinary Management with added content and improvements in comparison to previous semesters and some teaching difficulties specifically for this subject. She emphasized that to ensure practicality, students who study this subject will not only study at TDTU but also have to practice at 4-star and 5-star restaurants / hotels. The issue is how to help students quickly bridge the gap between theories and practices with real operations at restaurants / hotels. Furthermore it is about to create a relationship between the university and high-class restaurants / hotels to accurately assess the capacity of each student. MBA Pham Kim Diem An opened her concerns to the group discussion for possible solutions and recommendations to improve the teaching effectiveness and student quality.
At the end of the session, participating lecturers were interested in the content that Ms. An shared and contributed with some suggested solutions to ensure higher teaching quality of this subject in the upcoming semester.