Head Chef's Reading Material

Author: Wu Kexiang
Publisher:
Publish Date: 2001-07-01
Features: This book emphasizes the application of theory in the actual management of restaurants, making it highly practical and operational. It elaborates on the various qualities, work skills, and management techniques that a supervisor in a catering enterprise should possess. The main content includes: the responsibilities of a supervisor, the ethics and etiquette of a restaurant supervisor, basic skills for supervisors, management techniques for supervising employees, the allocation of restaurant work positions, employee training and guidance, restaurant service control, catering sales control, restaurant environmental hygiene and safety control, handling of unexpected incidents in restaurants, restaurant cash management and revenue control, and the self-development of supervisors.