【Commentary】On the evening of June 6, in the campus of Huaqiao University, a unique Southeast Asian "cloud tourism" themed buffet dinner attracted many attention. It is understood that this activity is jointly planned by 3 students from Malaysia, Myanmar, the Philippines, Argentina and other countries and Taiwan and Hong Kong, and entering the Corong Theme Experimental Restaurant to experience work for one month is their course training content this semester.
【During the same period】Chen Yi, Associate Professor, Department of Business Administration, School of Business Administration, Huaqiao University
The course is designed into two parts, one is the theoretical part and the other is the practical training part. The theoretical part introduces the entire management methods and skills of service-oriented enterprises from the theoretical aspect, and then the practical training part hopes that their theoretical knowledge can be applied.
【Commentary】Qiu Chengjie, a Hong Kong student from the School of Business Administration of Huaqiao University, is the captain of this team, and in the past month of practice, they have explored many dishes and drinks that students like, which are integrated into this buffet.
【During the same period】Hong Kong student of School of Business Administration, Huaqiao University, Qiu Chengjie
That's how we actually run this restaurant in the school. Then we were whimsical at that time to make our own drinks, to make a lot of dishes for profit. Then we designed these drinks, which are very simple, but because it is summer, many students also love to drink, so they also get good results.
【Commentary】Zhao Yongtao, a sophomore from Myanmar, was one of the planners of this event, and he and his team members put a lot of thought into the choice of dishes.
【During the same period】Zhao Yongtao, a Burmese Chinese student from the School of Business Administration, Huaqiao University
At that time, I thought, since we have a lot of this country, this is our advantage, so what kind of special dishes we will offer, such as curry chicken, and then I will provide our Myanmar national cuisine. So we put together our strengths and slowly formed a unique project of our own.
【Commentary】At the event site, Chen Qiao, a Malaysian Chinese student, went back and forth between the tables, ordering, serving plates, and cleaning up the plates, which she was familiar with. But "serving others" is actually a special experience for her.
【During the same period】School of Business Administration, Huaqiao University, Malaysian Chinese student Chen Qiaoer
I myself am in Malaysia, I have lived for 21 years I have not worked, I just did not do this kind of service and hospitality in a restaurant, for me such an experience is actually very special, although the process is a little tired, because there is no experience before, and then the role is different, and then it is a big challenge for me, and it is also a very valuable experience.
Chen Yi told reporters that carrying out such practical training courses can better improve students' professional skills and professional qualities, and lay a good foundation for future employment and entrepreneurship.
【During the same period】Chen Yi, Associate Professor, Department of Business Administration, School of Business Administration, Huaqiao University
The last is to combine marketing data to analyze, how well they capture this customer demand, and then how far their sales performance can be achieved, and then finally they have a summary review, that is, in the entire training process, what are the gains, what are the shortcomings, and then how to improve in the future, so that they will help them stay here for employment and entrepreneurship in the future.
【During the same period】Hong Kong student of School of Business Administration, Huaqiao University, Qiu Chengjie
Because I was originally the head of a student union, and then like this practical training, I can only say that it is not easy to manage a group of students who have never met. Then I want to use various reward and punishment systems, and various restaurant management experience, to enrich some of my own future career paths.
Ke Ning Wu Guanbiao reported from Quanzhou, Fujian
Responsible Editor: [Ji Xiang]