National Kaohsiung University of Hospitality and Tourism

Participating in my daughter's banquet achievement exhibition and seeing the efforts of my classmates is really great. Although there are still some shortcomings, I believe they can improve and grow during their studies.

good food For the fourth grade of college students full of awesome Many chefs in Taiwan come from high food credit

I have graduated for more than three years. I am a student in a day school. The dormitory is pretty good. I have to clean in the morning. There are school songs and cheerleading competitions. There are various courses such as golf and billiards in physical education. I am a marketing department, thank you brother Xiong for teaching me to truly understand marketing strategies, marketing modules, and discuss any company and its development from a commercial point of view. I went to Jinghua as an intern in my junior year, and the overall experience is not bad. I understand The real situation of the hotel industry, but the service industry is really tired, but you can learn a lot of catering practice. If you want to open a restaurant, you can come and learn. Personally, you want to go to a business or a travel agency. It's very good, but it has been canceled recently because of the epidemic. I feel really lucky to participate before the epidemic. On the whole, it is a very good school. Whether it is the school's teachers, internship experience that has not yet graduated, or the cultivation of soft power, I think it is quite good, but I want you to understand that the salary in this industry is not to be good, the main thing is At around 30,000, in short, I hope everyone can grow, study hard, and contribute to the society. Come on.

Kaohsiung Hospitality University-Second Student Internship Restaurant Kaohsiung University of Food and Tourism is currently the leading professional catering school in southern Taiwan. It has nurtured many well-known alumni and is a very important catering cradle in China. The second student internship restaurant, today is a demonstration of non-toxic shrimp dishes cooperating with Heguang Group, which is researched and developed by Professor Lai from the Department of Food and Beverage Management. Professor Lai himself is a very talented talent in the domestic catering industry. He has won numerous awards abroad and also represented Taiwan in participating in the exchange of foreign talents. The non-toxic shrimp of Wako Group adopts natural breeding methods. Some of the white shrimps raised are more than 20 cm in size. Even in winter, shrimps can be successfully raised. This is a very rare successful case in China. During the cooking process of the shrimp, there is no sand in the intestines of the shrimp. This is a very powerful way of nurturing. Today's shrimp dishes, whether they are fried or grilled, or even pureed and mixed with bread, are very flavorful. The size of shrimp is also very large, and it can be directly used as a main dish. The students of Kaohsiung Hospitality University are very professional and courteous in the process of serving, and they are indeed a cradle for nurturing catering talents.

Returning after five years...a trip full of gratitude! Thank you for the beautiful journey! Lucky to meet [2021 Asian Food and Beverage Influencers] Gold Medal Winemaker, tempering the beautiful terroir "Taiwan's self-brewing" is popular all over Europe! Taiwanese Wine Culture Regeneration Movement 【The Miracle of Yoshino No. 1】Reappearing after 100 years? In the so-called most PRO and luxurious wine tasting classroom in Taiwan. The walls are sculpted with ancient stucco methods, plus copper vines, vine root-shaped wine spouts, fan-shaped partitions, etc., presenting an elegant and simple aesthetic. "More than 95% of classroom construction materials are metal, fiberglass, etc., which can avoid termite erosion and damage." The enthusiastic teacher greeted us to taste 5J (Cinco Jotas), which only uses purebred Iberian pigs with 100% edible acorns to make ham and white wine. From breeding, pickling, air-drying, cellaring to the precise cutting by the butcher. The wisdom and craftsmanship accumulated by the craftsmen over the years. The gift of nature, the centuries-old technology and the quenching chain of time have made the legendary Spanish cuisine that gluttons around the world flock to! This is #fivesenseexperience wonderful taste ? This "tens of millions of wine tasting classroom" seems to be the treasure house of the teacher, more like the arbitrary door of Tinkerbell. We were entertained until we couldn't bear to leave...Listen to the teacher...I forgot the time, isn't this a life that has turned a corner? ? ! (Compact and busy March day) ??? #Asia's first #Cloud smart wine cellar classroom #NKUHT