Ba Guo Bu Yi Chinese Cuisine Operation Manual. Marketing Management

Author: Liu Yanyan
Publisher:
Publish Date: 2003-01-01
Features: Ba Guo Bu Yi is a large enterprise established in 1996 by a group of middle-aged scholars who have long been engaged in cultural and management science research. It integrates Sichuan cuisine operations, teaching, scientific research, and food development with a focus on the modernization and industrialization of Chinese cuisine. Ba Guo Bu Yi has achieved a historic transition of Chinese cuisine enterprises from family-run, workshop-style businesses to modern enterprises through its highly impactful planning and mature operations. It has become a milestone in the development history of the Sichuan cuisine industry and even the entire Chinese cuisine industry for "reviving an entire industry with a single enterprise."
This "Ba Guo Bu Yi Chinese Cuisine Operations Manual," personally planned by Mr. He Nong, the founder of Ba Guo Bu Yi, who is both a theoretical researcher and an expert in enterprise management, is the most systematic and practical operational manual to date on Chinese cuisine planning and management in China. Based on the successful management of Ba Guo Bu Yi over 6 years, the book provides in-depth analyses and introductions to management theories and operational methods in various aspects such as catering planning, marketing, opening preparation, store design and renovation, general manager, human resource management, front-of-house management, kitchen management, logistics management, and financial management. It also summarizes a set of highly targeted operational procedures and forms.
This manual is very easy to learn and reference, making it an excellent guide for investors and managers of Chinese cuisine enterprises. It is hoped that the publication of this book will provide successful enterprises' operational secrets and practical guidelines for opening and establishing businesses for all Chinese cuisine enterprises and interested investors.