Restaurant and Catering Management

Author: Yue Ying, Editor-in-Chief
Publisher:
Publish Date: 2002-09-01
Features: This book comprehensively elaborates on the general development of the catering industry, the basic skills in catering services, and the management theories and fundamental requirements of various aspects of the catering industry. In the writing, the author not only scientifically refines and summarizes the theories of catering service and management but also clearly explains the basic operational methods and skills. Therefore, through studying this book, students can achieve significant improvements in both theory and practice. The book consists of 11 chapters, each accompanied by corresponding thinking and exercises to facilitate timely review and reinforcement of the content after each chapter is studied. This book can serve as a textbook for higher vocational hotel management programs and can also be referenced by other individuals engaged in research and work in hotel catering and service.