Food and Beverage Service Management

Author: Su Beichun / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: This book consists of two main parts: Culinary Service Skills and Culinary Management Theory and Practice. When introducing the service skills and procedures of the culinary service department, it strives to connect with specific service positions and service links, aligning with the actual operation standards of culinary services. In presenting culinary management theory and practice, it is based on modern hotel culinary management knowledge, focusing on the management practices and operational methods of hotel culinary departments, emphasizing the reflection of advanced management concepts, methods, and tools in the culinary industry. This book can serve as a teaching material for tourism majors in higher vocational and technical colleges, as well as for part-time universities, correspondence colleges, and secondary vocational schools in tourism and hotel management. It can also be used as a reference book for hotel management personnel and service staff.