300 Questions on Restaurant Management and Operation

Author: He Xianghui
Publisher:
Publish Date: 2006-03-01
Features: This book focuses on cultivating practical skills for restaurant staff. The entire book is presented in a question-and-answer format, clearly and concisely explaining to readers various aspects such as restaurant equipment and supplies, staff recruitment and training, job responsibilities and management systems, menu design and creation, raw material procurement and storage, restaurant service standards and regulations, restaurant management, beverage and wine service, cost accounting and control, and service quality management. The language is easy to understand, and the arrangement is logical and scientific. It is an excellent training book for related content.