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Virtual training of the Deputy General Manager of Kitchen and Confectionery of the hotel has been created for people to be fully acquainted with the duties of the Deputy General Manager of Kitchen and Confectionery of the hotel. The tourism industry has a part called hotel management. You may think that hotel management is just about having capital and money, but in addition to sufficient knowledge, you must also have the ability to manage. The general manager and deputy manager of the hotel must know the management method thoroughly.

Deputy General Manager of Kitchens and Confectionery Hotel is a job that is in the hotel management group, which is responsible for menu design and recognition, quality management and storage of raw materials, productivity management and warehouse cost control, hotel kitchen and confectionery management and staff management and Have work unit preparation. The importance of having a deputy is felt in large hotels. This is the vice president of the hotel who can be very effective in implementing the decisions of the management staff and various hotel issues. In the absence of management in the hotel, the management of all hotel issues and supervision of the work, the guidance of staff and cooperation with the hotel manager is the responsibility of the deputy manager.

Virtual training course topics of the Deputy General of Kitchen and Pastry Hotel:
Ability to design menu Recognize it
Ability to manage quality and maintain raw materials
Ability to manage productivity and control warehouse costs
Ability to supervise the hotel kitchen and pastry and manage the staff
Ability to prepare work steps
Ability to apply occupational safety and health standards in the workplace
Prerequisites for the course of the hotel’s Deputy General Kitchen and Confectionery:
This course does not require any special prerequisites and the course is taught from the beginning.

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