On-site management of catering services

Author: Hou Dongsheng, Editor-in-Chief
Publisher:
Publish Date: 2005-10-01
Features: "On-site Management of Catering Services" was written to meet the needs of China's burgeoning catering industry and the requirements of catering education. The purpose of this book is to provide practical knowledge and skills for on-site management in the catering industry, helping management and service personnel update their concepts on on-site service management, strengthen their on-site service skills, and master the latest on-site service knowledge. The book is divided into thirteen chapters, offering detailed explanations and in-depth discussions on various aspects of on-site catering service management, including the environment, human resources, service etiquette, service methods, service skills, service processes, and service quality management. It also covers related knowledge such as the management of on-site equipment and supplies, food hygiene management, safety management, and informatization management, aiming to broaden the horizons of catering industry management and service personnel and provide them with a deeper knowledge base. The book draws on a wealth of literature and references, making it more theoretical and informative compared to related books. The management knowledge and skills introduced in this book are highly practical.