Catering management

Author: Cai Wankun
Publisher:
Publish Date: 2002-03-01
Features: This book has a complete theoretical system, rational structure, concise viewpoints, and specific content. It combines quantitative and qualitative analysis, links theory with practice, and has strong practicality and operability. This book can be used as a teaching material for tourism-related majors in higher education institutions, as well as for higher vocational education and self-study exams. It can also serve as a professional reference for middle and senior management personnel in catering enterprises and teaching materials for tourism-related majors in secondary vocational schools.
This book is part of a series of tourism-related teaching materials for higher education institutions. It primarily discusses the management theories and methods in various aspects of catering operations, including marketing, business planning, raw material procurement and supply, product production, product sales and service, banquet management, food exhibition and sales, product pricing, cost accounting and control, etc. It elucidates the fundamental principles of catering management.