How to study the self-study exam of catering management?

If you want to take the independent undergraduate course exam, don't go to the local or school study room to register, and then buy textbooks and arrange it yourself. Just ask me if you can get a certificate after the exam, hehe.

This is the exam plan.

Professional Code Serial Number Course Code Course Name Credit Practice Credit

02 011913708 Outline of Modern History of China 20

020 1 19 2 03709 Basic Principles of Marxism 4 0

English (2) 14 0

020119 4 00051Computer application in management system 4 1

020 1 19 5 00985 Introduction to Catering Economics 6 0

020 1 19 6 00986 China food culture 6 0

020 1 19 7 00706 Descriptive Geometry and Engineering Drawing 6 0

020 1 19 8 09008 information management of catering enterprises 6 0

020 1 19 9 09007 financial management of catering enterprises 6 0

020 1 19 strategic management of catering enterprises 6 0

0201191100987 catering aesthetics 4 0

Food nutrition 4 0

0201191300989 foreign food culture 4 0

02011914 00990 Banquet Design 4 1

Graduation thesis 0 0

Independent undergraduate course Professional Code of Catering Management (020 1 19)

1. Guiding ideology: Higher education self-study examination is an important part of higher education in China, a national examination for self-learners, and a form of higher education combining individual self-study, social assistance and national examination. On the whole, the specialty of catering management in higher education self-study exam (independent undergraduate course) is consistent with the corresponding professional level of ordinary full-time colleges and higher vocational colleges. At the same time, in order to reflect the open and flexible characteristics of higher education self-study examination, the specialty setting is highly targeted and practical, focusing on examining candidates' mastery of basic theories, basic knowledge and basic skills, as well as their ability to analyze and solve practical problems.

Two. Training objectives and basic requirements: Food and beverage management major (independent undergraduate course) of higher education self-study exam trains senior professionals engaged in food and beverage industry management. Its basic requirements are: through the study of this major, master Marxism–Leninism, Mao Zedong Thought, Deng Xiaoping Theory and Theory of Three Represents; Master the basic theories, knowledge and skills of catering management systematically, and apply them to practice skillfully and flexibly, with strong management ability and high management level.

Three. On the basis of graduation from a junior college, those who have obtained the qualified scores of 12 courses specified in the independent undergraduate course Examination Plan of this major, with a total score of more than 67 credits, and have passed the thesis defense, and the ideological and moral appraisal meets the requirements, will be awarded an undergraduate diploma, and will be awarded and managed by an examiner with the right to award degrees according to the Interim Provisions of Beijing Academic Degrees Committee on Granting Bachelor's Degrees to Undergraduate Graduates of Self-taught Higher Education Examination and the relevant regulations of the examiner. If the graduation thesis defense fails, you must make up the exam. You can't graduate if you can't make up. Those who make up the exam can get an undergraduate diploma, but they will not be awarded a degree.

Verb (abbreviation of verb) test method

1, except for practice, all other courses are written, with a full score of 100, and 60 is a pass.

2. The practice class is arranged by the examiner's school, according to four grades: excellent, good, passing and failing.

3. After the candidates have passed all written tests and practical courses according to the professional examination plan, they shall apply to the examiner's school for writing their graduation thesis within the specified time. After the examination, the examiner's school will appoint a thesis instructor for the candidates according to the topic selection direction of the candidates' papers. Under the guidance of the tutor, the candidates independently complete the thesis writing and thesis defense, and the defense group evaluates the thesis scores according to excellent, good, passing and failing.

Six, the provisions of the undergraduate college entrance examination

All college graduates who have obtained the graduation certificates of various colleges and universities recognized by the Ministry of Education (including higher education self-study examination and higher education diploma examination) shall implement the following provisions:

1, graduates majoring in cooking and economic management can directly apply for independent undergraduate course in catering management.

2. Graduates from other specialized colleges need to take three specialized courses to take the independent undergraduate course Examination for Catering Management.

(1) catering management and practice (2) modern kitchen management (including practice) (3) food hygiene and safety.

3. Candidates over the age of 35 may not take the English (II) course, but they must complete two elective courses in independent undergraduate course and one elective course in junior college to obtain the undergraduate diploma. Candidates who do not take English (II) cannot apply for a bachelor's degree.

Seven. Course description

1, Introduction to Mao Zedong Thought (omitted)

2, political economy (omitted)

3, English (2) (omitted)

4. The application of computer in management system (omitted)

5. Introduction to Catering Economics

This course is a basic course for catering management major (independent undergraduate course).

Catering industry is a traditional service industry and a typical labor-intensive industry in China's tertiary industry. Catering economics takes the communicative relationship and its application law formed in the process of catering enterprises providing goods and services to consumers as the research object. The course mainly focuses on the functions and characteristics of catering industry, the nature of catering labor force, the interactive analysis of catering industry and tourism, the format of catering industry, the relationship between catering industry and modern retail industry, and the development direction of catering industry.

Through the study of macro-theory, students can basically master the basic contents and general laws of catering economy.

6. Food culture in China.

This course is a specialized course of catering management (independent undergraduate course).

The main contents of this course include: an overview of China's food culture, its development course, food consumption culture, food culture, wine culture, tea culture, food culture and etiquette and folk customs, food culture and language literature, food culture and politics and food philosophy, food culture and scientific health preservation, food culture and the development of modern catering industry, and the characteristics and status of future food culture.

While introducing the development of catering culture in China, this course focuses on the important role of China catering culture in the development of catering industry in China at the present stage, and introduces to self-learners various methods of using the basic theory of catering culture to establish the image of catering enterprises and build the brand of catering culture.

7. Human resource management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.

The main contents of the course include: the concept, characteristics and basic composition of human resources, the difference between modern human resources management and traditional human resources management, the methods of talent discovery and training, and the establishment of incentive mechanism. , so that enterprise managers can master the basic knowledge of human resource management.

8. Information management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.

The main contents of the course include: the acquisition and research of internal and external information of catering enterprises, the utilization of information and the formulation of business strategy of catering enterprises, the dissemination of information and the establishment of computer management system of catering enterprises. This course shows the importance of information management in modern management by introducing successful cases of large catering enterprises. After completing this course, students can flexibly use various information management tools and tools for effective management.

Through learning, students can understand how to establish the information system of catering enterprises, master the commonly used information collection methods, and analyze and utilize them reasonably and effectively.

9. Financial management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.

The main contents of the course include: financing management of catering enterprises, current assets management, long-term assets management, cost management, business income tax and profit management, financial budget management, financial analysis and so on. Pay equal attention to theoretical knowledge and practical application, and realize the combination of theory and practice through specific case analysis.

Through learning, students can understand and master the management of all financial activities of catering enterprises from fund-raising to profit distribution.

10, strategic management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.

The main contents of this course include: the process and level of strategic management of catering enterprises; Contents and methods of internal and external strategic analysis of catering enterprises: basic contents and methods of classification and strategic choice of catering enterprises; The principles and main contents of the basic competitive strategy of catering industry; The contents, standards, tools and methods of strategic evaluation, and the methods of strategic selection; The content and organizational process of strategic implementation activities of catering enterprises; Basic contents and methods of formulating and coordinating functional strategies such as marketing, finance, R&D and catering operation; Strategic control system and method, performance measurement standard and possible problems of catering enterprises.

The course content implements the principles of theory, practice and operability.

1 1, catering aesthetics

This course is a specialized course of catering management (independent undergraduate course).

Based on aesthetics, this course introduces the theory and practice of aesthetic laws in diet activities. The main contents include: the application law of catering aesthetics, catering space and color design, the beautification and layout of catering environment, the selection and utilization of catering utensils, the law of food plastic arts, banquet design and booth planning, catering style and aesthetics.

Through the study, we can increase the students' catering aesthetic ability and appreciation ability, improve their aesthetic taste and artistic accomplishment, and explore the beauty and creation of beauty in catering activities.

12, food nutrition

This course is a specialized course of catering management (independent undergraduate course).

The main contents of the course include: basic concepts, basic theoretical knowledge and basic experimental skills of nutrition; The nutritional characteristics of various cooking materials, the changes of various nutrients during cooking and the principles of reasonable diet; Research methods and development of nutrition. Through learning, students and catering managers have the ability to identify and control various delicious catering products provided by enterprises in line with reasonable human nutrition according to the principles and knowledge of nutrition in the practice of catering management.

The course content implements the principles of theory, practice and operability.

13, foreign food culture

This course is an optional course for catering management major (independent undergraduate course).

This course introduces the characteristics and background of the world's major ethnic food cultures, as well as the differences between Chinese and foreign food cultures, concepts and customs, in order to broaden students' horizons and improve their own food cultural literacy and food management quality.

The main contents of the course include: the general situation of foreign food culture, the development of Asian food culture, the development of European and American food culture, the development of African food culture, the development of Australian food culture, foreign food culture, foreign tea culture, foreign wine culture, the food customs and etiquette of major ethnic groups, the achievements of major ethnic groups in food culture and science and art, the development of foreign food culture and foreign catering industry, and the future development trend of foreign food culture.

14, banquet design

This course is an optional course for catering management major (independent undergraduate course).

Based on the basic framework of banquet organization, layout design, cost budget, menu design and table service, this course expounds the basic theories and methods of banquet design, so that self-learners can master the framework and operational essentials of banquet design as a whole. The main contents include: banquet basic theory, banquet hall layout design, banquet cost control, banquet operation flow, banquet menu design, banquet table service, banquet organization and promotion, etc.

Note: The self-study teaching materials of various courses in this major are subject to the bibliography published by the study room every year.