Restaurant production department management

Author: Xu Shaopeng
Publisher:
Publish Date: 2005-05-01
Features: This series of books is written for investors, managers, and practitioners in the hospitality industry, serving as professional and practical guidance. Advanced management concepts, rich operational experience, exquisite service skills, and clever profit-making techniques in the hospitality industry are fully reflected in this series. When you have questions or difficulties in investment, operation, or management in the hospitality industry, you will find valuable insights here. "There is gold in the books." For those who wish to develop and succeed in the hospitality industry, we recommend opening this series—it will undoubtedly provide what you seek. Advanced management concepts, rich operational experience, exquisite service skills, and clever profit-making techniques in the hospitality industry are fully reflected in this series. When you have questions or difficulties in investment, operation, or management in the hospitality industry, opening this series will surely inspire you and bring you benefits. The production department is the core of a restaurant, and the management of the production department is a challenging aspect of restaurant management. The quality of a restaurant's offerings determines its competitiveness. This book provides thorough and highly reference-worthy descriptions of personnel management, organizational management, production management, and hygiene management, with significant technical value.