Equipment Management for Restaurants

Author: Lu Zhenglan
Publisher:
Publish Date: 2005-04-01
Features: This book is based on the characteristics and realities of hotel equipment management in China, adhering to the fundamental requirements of equipment management, and draws on theories and experiences from international equipment management. It summarizes previous teaching experiences and research findings. The book is divided into five chapters. Chapter 1 elaborates on the basic concepts, scope, and theoretical foundations of hotel equipment management. Chapter 2 analyzes and explains the system structures, operating principles of key equipment, and key management points of the seven major equipment systems in hotels, including water supply and drainage, power supply and distribution, refrigeration, heating, air conditioning, fire protection, and transportation. Chapter 3 is dedicated to the issue of hotel energy management. Energy consumption accounts for about 15% of a hotel's operating costs, and energy management is also an aspect of hotel environmental management. Therefore, it holds an important position in hotel equipment management. Building on an understanding of hotel equipment, Chapter 4 and Chapter 5 explore the management content, methods, and principles of hotel equipment. Chapter 4 analyzes the management key points of each stage in the equipment life cycle in sequence, while Chapter 5 focuses on discussing the organizational structure and management systems required for equipment management. This book is primarily aimed at students of tourism management and hotel management in undergraduate institutions, as well as vocational and technical students and professionals in the tourism and hotel industry. Considering the knowledge structure of students, the book avoids overly technical content during its writing process and explains some technical issues in relatively simple language, while thoroughly exploring management issues to lay a foundation for students' future work in hotel management.