Restaurant Management

Author: Huang Wenbo
Publisher:
Publish Date: 2004-06-01
Features: As one of the teaching materials in the "Fifteenth Five-Year Plan" series, Restaurant Management was developed in this context. The book focuses on the operational process of restaurant management activities, systematically elaborating on various aspects such as catering organization, menu planning, procurement and supply of food ingredients, dish sales, service, and promotion. Compared to previous similar teaching materials or reference books, this book has the following four characteristics:
First, it highlights the process of catering cost control and catering marketing, which are key issues in catering management. Second, it includes a large number of examples, with specific cases in each chapter and case studies at the end of each chapter. Third, it combines theoretical depth with practical applicability. The book not only presents the latest theories of restaurant management, service management, and marketing but also offers highly practical methods and techniques for restaurant management. Fourth, it has strong applicability. The content of the book caters to both high-level and foundational needs, making it suitable not only as a textbook for tourism management courses but also for hotels and independently operated catering businesses.