Manager's Reading on Catering

Author: Chen Yaodi
Publisher:
Publish Date: 2002-03-01
Features: This book is divided into 15 chapters, systematically elaborating on the essential elements of restaurant management, the characteristics of the catering industry, organizational departments, restaurant layout and management, kitchen planning and management, kitchen operations in Chinese and Western restaurants, as well as the procurement, acceptance, storage, and issuance of catering raw materials. The content of this book is comprehensive, with clear and easy-to-understand explanations. It possesses certain scientific, systematic, theoretical, and practical qualities, making it suitable for relevant professionals to read, study, and reference.