Catering management

Author: Cai Wankun
Publisher:
Publish Date: 2002-07-01
Features: This book is one of the series textbooks for tourism management majors in 21st-century universities. It is a research outcome of the Ministry of Education's "Reform Plan for Teaching Content and Curriculum Systems in Higher Education Towards the 21st Century" and also a national-level planning textbook for the 15th Five-Year Plan. The book primarily discusses the basic principles of catering management, organizational structures and staff allocation, catering marketing, business planning, as well as the management theories, methods, and cases of raw material procurement and supply, product production, product sales and services, beverage operations, banquet management, food exhibition and sales, product pricing, cost accounting, and cost control in the operational process. It elucidates the entire process of catering system management. The book features a complete theoretical framework, logical structure, concise explanations, and specific content. It combines quantitative and qualitative analysis, integrates theory with practice, and demonstrates strong practicality and operational feasibility. In addition to serving as teaching materials for tourism majors in higher education institutions, this book can also be used as teaching materials for higher vocational education and self-study exams, as well as professional reference books for middle and senior management personnel in catering enterprises, and as teaching reference materials for tourism teachers in secondary vocational schools.