Catering Service and Management

Author: Yue Ying
Publisher:
Publish Date: 2006-02-20
Features: To further implement the educational reform plan jointly launched by the Ministry of Education and the China National Tourism Administration, and to meet the new teaching needs of tourism secondary vocational schools, our publishing house has organized experts and scholars to compile a new textbook for the Hotel Service and Management program in secondary vocational schools. This series of textbooks is based on the new "Teaching Syllabus for the Hotel Service and Management Program in Secondary Vocational Schools" promulgated by the Department of Vocational and Adult Education of the Ministry of Education in 2001. It summarizes our publishing house's extensive experience in publishing textbooks for tourism secondary vocational schools, closely aligns with the teaching practices of tourism secondary vocational schools, emphasizes the connection between theory and practice, and focuses on cultivating students' practical and operational skills while ensuring the completeness of the textbook system. It incorporates the latest research and practical achievements from both domestic and international sources, ensuring a certain degree of foresight for the new century. This book introduces basic restaurant service skills, Chinese restaurant service, Western restaurant service, banquet service, knowledge of Chinese and Western cuisine, wine and bar service, an overview of restaurant management, and restaurant service management.