How to Manage Small and Medium-sized Catering Stores: New Principles for Store Management

Author: Zhang Wei
Publisher:
Publish Date: 2005-01-01
Features: This book provides a detailed analysis and research on the catering industry. It concisely yet comprehensively introduces new management principles for both small and large catering stores. It covers aspects such as setting business goals, evaluating target markets, budgeting and financial management, interior design, menu planning, ingredient procurement and pricing, inventory management and returns, promotional planning and implementation, as well as employee recruitment and training. The book is highly targeted and accompanied by numerous illustrations, making it lively and engaging. It offers practical and vivid reference models for catering store operators.