A Comprehensive Guide to the Management of Catering Enterprises

Author: Bai Zhengjun
Publisher:
Publish Date: 2004-05-01
Features: Whether you are opening a restaurant for the first time or have been working in the catering industry for many years, this book can help you solve various practical operational problems. In the face of the tide of the market economy, how can catering enterprises stay invincible in fierce market competition? Is it by offering good dishes, providing excellent service, or strengthening internal management? In fact, all aspects are important for catering enterprises. It is now an era that emphasizes "comprehensive strength." Catering enterprises must not only provide high-quality dishes and services but also strengthen management. However, many individuals aspiring to enter the catering industry suffer significant losses due to lack of experience in the intense market competition. If you have decided to enter the catering industry, you must avoid taking unnecessary detours. Opening a restaurant is not as simple as many people imagine—it involves many processes. First, you must determine what kind of restaurant to open. Choosing different levels and scales of restaurants determines your investment and return. You must clarify these details before deciding to invest. After that, you need to select a location for the restaurant, as the location has a decisive impact on its operation; design, decorate, and plan the restaurant, because the style of the restaurant's interior and the atmosphere inside are important factors in attracting customers; and also design the menu, recruit chefs and employees, and train staff. Additionally, the operation of catering enterprises has its own characteristics—frequent cash flow, which brings the issue of how to ensure the effective operation of the enterprise's funds to the forefront. This set of theories and practices is not an easy task for someone who is just starting in the catering industry or even for those who have been in the industry for many years. This book is prepared for those who are preparing to enter the catering industry and those who have already entered the industry but hope to achieve greater development. What sets this book apart from previous books on the catering industry is that it focuses on specific and practical details, providing a very detailed discussion of the process of starting, operating, and developing a restaurant.