Catering Management (Second Edition)

Author: Huang Wenbo
Publisher:
Publish Date: 2004-02-22
Features: The second edition of Catering Management considers the current changes in the 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, it adds content such as the impact of the SARS epidemic on dietary habits, advocating a scientific and civilized food culture.
2. Highlights the application of new technologies. In the content of catering services in Chapter 9, it adds content on the application of computers in the service process.
3. Practicality has been further strengthened. In Chapter 2, it adds examples of restaurant job responsibilities and work rules, and in Chapter 9, it adds content on service skills. At the same time, it thoroughly revises the content on banquet organization and management, making 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. In Chapter 2 on catering organization, it specifically adds a section on creating satisfied employees.
5. Cases have been reorganized. Except for a few chapters that retain good cases, most cases after the chapters have been reselected to make them more aligned with the chapter content and more readable.