Restaurant and Catering Management

Author: Yu Bingyan
Publisher:
Publish Date: 2004-05-01
Features: This book is one of the tourism teaching materials for higher vocational education in tourism. It follows the writing style of the revised edition, featuring modules such as pre-class guidance, teaching objectives, case studies, and chapter summaries, aiming to build an interactive platform between teachers and students, enabling better communication. Examples, formulas, and key learning points in the text are highlighted to help readers grasp the most useful information in the least amount of time. The series of teaching materials primarily exhibits the following significant features: · Reference new materials; · Authored by experts with authoritative oversight; · A brand-new layout tailored to teaching needs. This book is one of the tourism teaching materials for higher vocational education in tourism. It follows the writing style of the revised edition, featuring modules such as pre-class guidance, teaching objectives, case studies, and chapter summaries, aiming to build an interactive platform between teachers and students, enabling better communication. Examples, formulas, and key learning points in the text are highlighted to help readers grasp the most useful information in the least amount of time. The series of teaching materials primarily exhibits the following significant features: · Reference new materials; · Authored by experts with authoritative oversight; · A brand-new layout tailored to teaching needs.