Catering Management Science

Author: Xu Hongjun
Publisher:
Publish Date: 2005-09-01
Features: The catering industry, an ancient profession with centuries of cultural heritage, has long been characterized by manual operations, labor-intensive processes, and extensive management. Contemporary catering practices call for the guidance of new scientific theories and methods, while catering management education urgently needs support from real-world experience. To this end, senior instructors from Shandong University, Jinan University, Qingdao University, Shandong Institute of Business and Technology, Shandong Provincial Youth Management Cadre College, and Shandong Provincial Tourism Vocational College have collaborated with frontline experts from the Shandong Provincial Culinary Association and the Shandong Provincial Tourism Hotel Management Association. Together, they aim to provide clearer theoretical expressions for the patterns and new experiences in catering production and service, operations and sales, management and innovation. This book enables students pursuing undergraduate and associate degree programs in tourism management to grasp key knowledge points in catering management from both theoretical and practical perspectives, achieving competency standards for catering management supervisory positions. It also connects with the essential knowledge and skills required by catering managers and employees. Additionally, it is hoped that and managers will find standardized and standardized management concepts and feasible methods from this book.