Catering Service and Management

Author: Xia Yusheng, Editor-in-Chief
Publisher:
Publish Date: 2005-01-01
Features: This book is one of the 21st Century Vocational and Technical College Planning Textbooks, jointly compiled by more than 80 vocational and technical colleges across the country under the organization of the China Mechanical Industry Education Association and China Machine Press, based on the spirit of the Ministry of Education and the characteristics of applied talent training in vocational and technical colleges. The book has the following three features:
First, it cultivates students' market awareness. By studying this course, students learn how knowledge enters the catering market and receive entrepreneurial guidance.
Second, in terms of the content setting of catering management, it provides systematic management methods, enabling students to analyze modern business models.
Third, in terms of service, it helps students master work processes and skills, and provides guidance in project innovation and enterprise brand building.
The book includes 11 chapters: Overview of Catering Enterprises, Catering Business Planning, Menu Planning and Design, Catering Hygiene and Safety Management, Procurement and Storage of Catering Raw Materials, Kitchen Production Management, Catering Service Management, Beverage Service Management, Catering Hygiene and Safety Management, Catering Marketing Management, Catering Business Innovation, and Basic Skill Training for Catering Service.
This book can be used as a teaching material for tourism majors in 2-year and 3-year vocational and technical colleges, as well as for adult education institutions such as vocational colleges, evening colleges, and correspondence colleges. It can also serve as a reference for hotels and catering service personnel at all levels.