Catering Service and Management (Second Edition)

Author: Li Yongping
Publisher:
Publish Date: 2005-02-01
Features: New Concept Textbook for the 21st Century · Series of Textbooks for Tourism and Hotel Management in Higher Vocational and Specialized Colleges. During this revision, the book continues to maintain the success of the first edition, which is: based on the objective laws of hotel catering management and service, guided by management theory, grounded in actual catering business activities, and primarily focused on practical management methods. It adheres to the combination of theory and practice, qualitative research and quantitative analysis, comprehensively and systematically introducing various elements of hotel catering service and management, as well as their operational procedures and internal connections. It strives to make the fundamental theories concise and clear, the business content specific and vivid, the structure systematic and coherent, and the operational methods practical and simple. On this basis, this revision incorporates teaching-friendly content, such as learning objectives, typical cases, key concepts, practical exercises, and self-assessment questions, based on the suggestions of Mr. Xu Jingxing, the chief planner of this series of books, making the book more practical and operational in teaching.