Modern Catering Business Innovation

Author: Shao Wan-kuan
Publisher:
Publish Date: 2004-08-01
Features: The framework of this book breaks the traditional system of existing culinary management works, striving to delve into the depth of culinary operations and culture. It focuses on the fundamental concept of "operations," utilizing case studies to elaborate from multiple perspectives such as business philosophy, operational culture, operational environment, culinary innovation, service innovation, management innovation, brand building, planning of culinary themed events, and the post-WTO culinary market. The book also provides an in-depth yet accessible introduction to the operational strategies that hotels and culinary enterprises must pay attention to and contemplate in the new era. It is hoped that this book will be of help and inspiration to a broad range of hotel and culinary operators.