Operation and Management of the Hotel's Food and Beverage Department

Author: Li Yongping
Publisher:
Publish Date: 2003-01-01
Features: This book aligns with the development trend of contemporary Chinese hotels and draws on advanced and scientific management concepts from today's international industry. It follows the "Four Principles" of modern hotel operations and management—professionalization, standardization, quality, and normalization. The content transcends geographical and ownership boundaries, making it suitable for managers of all types of hotels. Classic case studies are provided for easy learning, understanding, and reference. This book is one of a series of professional textbooks designed to meet the training needs of tourism hotel positions. Based on the practical requirements of the domestic hotel industry, it adheres to the objective laws of hotel operations and management. Grounded in actual catering business activities and guided by fundamental management principles, it focuses on practical management methods, emphasizing the combination of theory and practice. The book comprehensively and systematically introduces the relevant elements, operational procedures, and internal connections of hotel catering management. It presents basic theories concisely, detailed business content, a systematic and coherent structure, and practical and simple operational methods. This book is primarily intended for on-the-job training of management personnel in the hotel industry but can also serve as a teaching reference for related majors in full-time higher education.