Modern restaurant management

Author: Dai Guibao
Publisher:
Publish Date: 2006-03-01
Features: This book focuses on the various aspects of management related to procurement, production, sales, and safety in the operation of catering services. It is divided into four parts: Basic Overview, Production and Sales Standards, Planning, and Monitoring Management. In terms of layout, it is designed according to the characteristics of college students, fully incorporating the strengths of other textbooks, and exhibits strong scientific and systematic qualities.