Department of Food and Beverage Management

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Practical Courses: advanced Chinese and Western cooking, creative cuisine, fruit and vegetable carving art, wine knowledge and taste, Chinese and Western snacks, French and Japanese cuisine, and table service.
Management: catering marking, food procurement and cost control, food hygiene and safety management, store management, business planning practice, overseas study tours.

Websitehttp://www.fbm.tpcu.edu.tw/bin/home.php?Lang=zh-tw