Catering Business Practical Manual

Author: Cai Jian et al
Publisher:
Publish Date: 2005-09-01
Features: What can you gain from this book: Key points of store selection and layout; Numerous issues to be noted in store renovation; Methods for selecting commercial districts and collecting information; Employee management and training methods; Basic business strategies and methods for restaurants; Internal responsibility arrangements, menu handling, and food ingredient procurement; Restaurant service basics; Restaurant accounting; Public relations strategies for restaurant operations. Comprehensively addresses challenges in restaurant management, step-by-step shaping of exceptional business experts. Restaurant operations can be complex and overwhelming—how to proceed is often a matter of individual perspective. However, there are indeed scientific and systematic principles at play. Grasping these can lead to twice the results with half the effort. Here, the authors adopt a problem-oriented approach, addressing one by one the difficulties and questions encountered in restaurant management. Readers can look for answers to their specific problems in the book, thereby mastering the fundamental principles and methods of restaurant operations. Finally, we offer a small suggestion: To better achieve restaurant management, please spend 20 minutes each night reviewing the problems encountered during the day, focusing on these issues.