Catering Management (Second Edition)

Author: Huang Wenbo
Publisher:
Publish Date: 2005-03-01
Features: The second edition of Catering Management considers the changes in the current economy, technology, and society, as well as the development of management theories, and has supplemented and revised the content of most chapters. Compared to the edition, the new edition of Catering Management has the following features:
1. Keeps pace with social and economic development. The new edition removes some content in the chapter that is not relevant to modern catering management skills and introduces the historical evolution of the catering industry at home and abroad. It increases more realistic data on the scale of the catering industry and its proportion in GDP, making readers easily aware of the role of the catering industry in the national economy and the importance of good catering management. In Chapter 3 on business philosophy and Chapter 4 on menu planning, content such as the impact of SARS on dietary habits is added, advocating for a scientific and civilized food culture.
2. Highlights the application of new technologies. In the content of catering services in Chapter 9, the application of computers in the service process is added.
3. Practicality is further enhanced. In Chapter 2, examples of restaurant job responsibilities and work rules are added, and in Chapter 9, content on service skills is included. At the same time, the content on banquet organization and management is thoroughly revised to make it more up-to-date and operational.
4. Introduces new management theories and business concepts. Internal marketing, employee satisfaction, and the service-profit chain are relatively new theories. A dedicated section on creating satisfied employees is added to Chapter 2 on catering organization.
5. Cases are reorganized. Except for a few chapters that retain good cases, most cases after the chapters are reselected to better match the content of each chapter and enhance readability.