Catering Operations and Management Practice

Author: Shen Jianlong
Publisher:
Publish Date: 2003-02-01
Features: Dining is one of the most fundamental and important activities in human life, serving as the foundation for human survival and development. Managers in the catering industry must clearly understand the goals and requirements of catering business operations, which is the foundation for effective catering management. Striving to improve the level of catering service and management is not only a crucial issue for catering professionals but also a matter of close concern to the general public. Catering management is a highly practical discipline that studies the laws governing the management activities of catering enterprises. It is characterized by its extensive content and broad scope. This book comprehensively, systematically, and concisely introduces the management objectives and characteristics of catering enterprises, market research and forecasting in the catering industry, marketing in the catering industry, menu management, catering ingredient management, kitchen management, restaurant management, banquet management, cost and expense management, and more. The book is rich in content, highlights key points, and is highly targeted. In terms of content selection and arrangement, the book emphasizes the integration of theory and practice, cites several management cases from catering enterprises, and focuses on cultivating readers' management skills, technical skills, and innovative abilities. The book is easy to understand and accessible, making it suitable for students majoring in tourism and hotel management, as well as professionals working in catering departments of various-tiered catering enterprises and star-rated hotels.