Faculty of Restaurant and Culinary Management
Level 3 and 4, Administrative Building, Block A
Email: qtnhcbma@ntc.edu.vn
Telephone: (0258) 3 551 777 (Department office: 313 – Department office: 81-304)
I. Function and Responsibilities
1. Functions and responsibilities of the Department
Implement the teaching, learning, and extracurricular activities plans in accordance with the annual teaching plan of the school.
Compile programs, textbooks, and learning materials as assigned; organize research and innovation of teaching content and methods to improve the quality of education.
Conduct laboratory experiments and scientific research, apply technology and techniques into the education process.
Manage teachers, staff, and students of the unit.
Efficiently manage and utilize physical facilities and equipment in accordance with the regulations of the Rector; propose and construct supplementary plans for maintaining educational equipment.
Carry out reporting systems according to the regulations of the Rector.
2. Responsibilities and tasks of the department belonging to the faculty
Responsible for the content, quality, teaching progress, and study of some courses within the school and faculty’s teaching plan.
Organize and improve the content, program, compile textbooks and teaching materials related to the assigned courses.
Implement the teaching plan, study and scientific research of lecturers and teachers of the department; effectively use and manage assets and equipment assigned.
Research and improve teaching methods, implement scientific and academic activities to enhance the quality of education and scientific research.
II. ORGANIZATIONAL STRUCTURE
1. DEPARTMENTAL UNITS
| No. | Name of the department: |
| 1 | Department of Business Accounting |
| 2 | Department of European and Asian Cuisine Processing |
| 3 | Department of European and Asian Pastry Processing |
2. UNIT LEADERS
Mr. Pham Hong Truyen
Head of Faculty of Restaurant and Culinary Management
Telephone: (0258) 3 551 777 (Extension 81-304)
Email: phtruyen@ntc.edu.vn
Mr. Nguyen Tan Hue
Deputy Head of Faculty of Restaurant and Culinary Management
Telephone: (0258) 3 551 777 (Extension 81-411)
Email: nthue@ntc.edu.vn
III. Fields of Study
. Field of Restaurant Management
| No. | Fields of study/training names | Fields of study/training codes | Levels of Training |
| 1 | Restaurant Management | 6810206 | College level |
| 2 | Restaurant Operations | 5810206 | Intermediate Level |
| 3 | Restaurant Operations | Basic Level | |
| 4 | Bartending (Bartender) | Basic Level | |
| 5 | Hospitality Management | Basic Level |
. Field of Enterprise Accounting
| No. | Fields of study/training names | Fields of study/training codes | Levels of Training |
| 1 | Business Accounting | 6340302 | College level |
| 2 | Business Accounting | 5340302 | Intermediate Level |
| 3 | Cost Control in F&B | Basic Level | |
| 4 | Tourism Services Accounting | Basic Level |
. Field of Culinary Management
| No. | Fields of study/training names | Fields of study/training codes | Levels of Training |
| 1 | Food Processing Techniques | 6810207 | College level |
| 2 | Food Processing Techniques | 5810207 | Intermediate Level |
| 3 | European-Asian Food Processing Techniques | Basic Level | |
| 4 | Baking Techniques | Basic Level | |
| 5 | Techniques for Cutting and Carving Vegetables and Fruits | Basic Level |
