Food and Beverage Management

Author: Cai Wankun
Publisher:
Publish Date: 2004-10-01
Features: This book primarily discusses the basic principles of catering management, organizational structures and staffing, catering marketing, business planning, as well as the management theories, methods, and cases related to raw material procurement and supply, product production, product sales and service, beverage operations, banquet management, food exhibition and sales, product pricing, cost accounting, and cost control in the operational process. It elucidates the entire process of catering system management. The book features a complete theoretical framework, logical structure, concise explanations, and specific content. It combines quantitative and qualitative analysis, integrates theory with practice, and demonstrates strong practicality and operational applicability. In addition to serving as a textbook for tourism-related majors in higher education institutions, this book is also suitable for vocational and technical education and self-study examination programs, as well as for business reference books for middle and senior-level management personnel in catering enterprises and teaching reference materials for tourism professionals in secondary vocational schools.