Restaurant management and operation

Author: Zhao Tao
Publisher:
Publish Date: 2002-11-01
Features: The series is rich in content and comprehensive, covering multiple retail formats such as franchising, specialty stores, chain stores, supermarkets, convenience stores, and food service businesses in the retail industry. The writing is fluent and clear, making it suitable for business managers with some practical experience, as well as for college students seeking an introductory understanding of retail knowledge. Readers can learn and gain insights through relaxed reading. The book begins with the concept of food service businesses, then introduces their origin, history, development, types, and characteristics. It proceeds to explain the specific aspects of this business, such as organizational structure, management systems, franchising processes, partner relationships, and relevant laws and regulations. It further discusses planning methods, operational strategies, and management approaches for various retail stores and chain stores. This part focuses on practical and closely related issues to store operations, such as how to select franchise partners, choose locations, manage logistics, evaluate and reward the performance of individual stores, and more. The content is highly specific, detailed, and highly practical. Following the theoretical explanations, vivid and easy-to-understand case studies are appropriately included to help readers gain a more intuitive and in-depth understanding of the topics discussed. The book also emphasizes absorbing advanced research findings from abroad, introducing readers to valuable management experiences from world-renowned retail companies. It provides an objective analysis and rational outlook on the current state of domestic retail development, offering solutions to some of the challenges faced.