About Wuhan taste Food Culture Communication Co., Ltd. originated more than 1,000 square feet of teaching space, the center of professional training of high-level shop for entrepreneurs. Take one to one, one person teaching operation between a combination of in-store operations. Our technical instructors are more than fifteen years of age renowned chefs kitchen, we shop operations management theory instructors have years of practical experience. We do not just teach you all kinds of different varieties of high-level boutiques nationwide technology, the more you'll learn how to shop at my office, shop and get the preparatory support strategy before the shop. Flavored snacks training origin, in good faith, to the reputation-based, to find us, you'll find the key to the door of the restaurant investment. That so what, quickly call it our project are: Lucai, barbecue, snacks, fast food, breakfast, noodles, drinks, food, and other special offers eight series of the Company: 1. school two school sent two much send more, so that the majority of students rewarding school website: www.wqypx.com training class content Hunan beef noodles (powder) ★ Hunan offal surface (pink) ★ Sam Sun surface (pink) ★ Hunan sirloin (pink) ★ pee beef noodles (powder) ★ ★ assorted noodles mustard pork broth rice powder ★ ★ ★ pink chicken mushroom meatballs in tomato sauce powder pink ★ ★ ★ steak ribs rice flour ★ Featured beef noodle around (pink) ★ ★ eggs pork noodles mustard pork ★ ★ face tiger tomato egg noodles eggs dry sub ★ ★ hygrophila Chiba tofu sausages halogen ★ training costs 1680 yuan package will package, Baochibaozhu-free technology transfer fee, free learning materials fee, no materials fee, free lifetime technical upgrades, free design store renovation programs, half do not charge any fees. According to learn until the individual ability to comprehend, not restrict learning time. Free Accommodation: Single Single bed training course a background about the origin and history of the development of beef noodles. 2. Visit the entire production process of beef noodles. 3. The preparation and use of beef noodle shop run appliances and equipment. 4. explain the role and classification of spices, choice of materials, ratio, and processing. 5. broth, a little child, oil, sesame oil, brine production and maintenance. 6. beef, offal and other ingredients in the selection and processing methods. 7. meat, stewed soup, soup and other soups in production and maintenance. Principle 8. siting store operations, procurement approach. 9. The operating principle of store operations, investment budget and risk avoidance. The practical operation of Contents 1. beef noodles (powder) and other raw materials, ingredients selection, primary processing and preservation. 2. Role and classification of various spices, spice packet selection, formulation, ratio and simmer. 3. broth, a little child, make 4. beef noodle marked, sesame oil, brine the (pink) and other primary materials and ingredients of all production processes. 5. The students practice and learn how to make the process flow of beef noodles. The trainees and students require different regions to prepare a suitable local flavor type of surface (powder). 7. Review of production technology, production of the product independently. 8. repeated practice, skilled operation processes. 9. A method of making a variety of appetizing dishes. One teacher teaching learning time, the package will package, has learned. Without limiting the learning time, usually 3-5 days, depending on individual circumstances. Special Offer 1, giving technical Guizhou chicken noodle soup. 2, giving tiger eggs, stewed lotus root, kelp halogen, halogen Xianggan, Sichuan pickles appetizer technology. 3, guide signs design. 4, the guide menu design.