Analysis of Cases on Catering Services of Star-Rated Hotels

Author: Cheng Xinzhao
Publisher:
Publish Date: 2001-01-01
Features: This book is written with a focus on practicality, aiming to clarify difficulties and questions in an easy-to-understand and engaging manner. It can serve as a supplementary teaching material for academic institutions, is suitable for on-the-job training for tourism professionals, and can also provide reference and assistance for the practical work of tourism management and service personnel. The book is divided into eleven chapters, covering main topics such as an introduction to dining services in star-rated hotels, reservations, pre-meal preparations, greeting and seating guests, wine and menu ordering, food preparation and processing, meal service and in-meal assistance, billing, guest farewell and table turnover, sales promotion, and handling emergencies. The book is characterized by its knowledge-based, practical, and theoretical aspects and is one of the case study series on tourism service teaching.