Hotel and Catering Management Practice

Author: Xu Wenyuan
Publisher:
Publish Date: 2005-11-01
Features: The book's features are: , highlighting the systematic nature of the content. The hotel industry is a unique field, and this book follows the established discipline of hotel management, ensuring both focus and systematic organization in its content. The systematic approach follows the logical evolution of hotel business operations and management, emphasizing the main themes. The book describes the general overview and operational principles of the hotel catering department, elaborates on kitchen management, restaurant service, raw material management, service quality management, menu management, etc. Additionally, it incorporates content rarely covered in other books, such as the application of modern technologies like computers in catering management and service, striving for systematic coverage.
Second, it emphasizes the practicality of business operations, simplifying the explanation of fundamental theories and summarizing numerous operational processes and diagrams based on real-world experience. On the other hand, the book selectively retains and refines the achievements of hotel industry theoretical research, forming the core theoretical framework. At the same time, within its capabilities, the book strives to incorporate the latest theories on hotel management from both domestic and international sources, giving it a fresh and contemporary feel.
Social development has forced the hotel industry to face new challenges and numerous emerging issues. As new problems are solved and new patterns are revealed, new methods will arise.
Third, it closely connects with practicality. Hotel management is a highly practical discipline. Theories in hotel management originate from practice and must serve it. Each chapter of the book is tightly aligned with the actual operations of hotels, focusing rigorously on the operational patterns of the industry. The book not only provides theoretical explanations but also demonstrates strong applicability in managing hotel catering departments.