The first week of class The first week of class was a classroom lecture with an interpreter present. While looking at the equipment actually used in the restaurant, he enthusiastically explained various topics such as equipment maintenance, hygiene, food ingredients, and management. In addition, he gave us advice tailored to our store, which was very helpful. The interpreter was very reassuring because the content was very dense and difficult. 1週目の授業の様子 1週目の授業は通訳さんがいてくださる中での座学です。店舗内で実際に使用している機材をみながら、機材のメンテナンス、衛生面、食材、経営面など様々な内容をとても熱心に伝えてくださいました。さらに私たちが運営している店舗に合わせたアドバイスをしていただきとても助かりました。濃くて難しい内容でもあるので通訳の方がいてくださって本当に心強かったです。 What I learned When thinking about it from both the customer’s perspective and the manager’s perspective as a gelateria, which priorities are important: 1) deliciousness and aroma, 2) work efficiency, and 3) pricing. How to choose raw materials according […]