Restaurant Operation Manual

Author: Cao Zongwang
Publisher:
Publish Date: 2005-07-01
Features: The modern catering industry is highly competitive. Only with the right business strategy can one win in the competition. Good catering is the key to success, including accurate positioning, choosing a business theme, distinctive dining environment, quality service, unique and innovative dishes, reasonable marketing strategies, and standardized, scientific, and professional management. These are the secrets and magic formulas of catering business. Quality service is the foundation for building a brand image and the prerequisite for improving efficiency. With the changing modern dining concepts, people are placing increasing emphasis on the service level of restaurants, even using it as an important basis for choosing where to dine. Therefore, quality service is an indispensable crucial aspect. This book addresses the highly competitive current state of the modern catering industry, introducing relevant content from aspects such as the preparation and planning for opening a restaurant, restaurant design, restaurant raw material procurement, restaurant business management, restaurant service management, restaurant human resource management, and restaurant safety and hygiene management. It provides valuable references for restaurant operators.