Catering management and operation

Author: Wu Kexiang
Publisher:
Publish Date: 2000-09-21
Features: The writing of this book first highlights its forward-thinking nature, aiming to provide readers with a brand-new understanding of the catering industry in terms of concepts and theory. The numerous cases and theoretical observations cited in the book are intended to convey that the modern catering industry is no longer a small restaurant in the traditional sense, but rather a large-scale enterprise (group) operating on models such as chain operations and franchising.
Second, it emphasizes the mastery of fundamental knowledge. The book provides a detailed explanation of the basic principles, concepts, and methods of the catering industry, facilitating deeper research and reflection for readers.
Third, it stresses the integration of theory and practice. Based on the actual needs of catering enterprises, the book elaborates on the specific operational content of each stage in catering management. This approach ensures that theory can guide practice, while also enabling readers to apply what they have learned and achieve a comprehensive understanding, thereby cultivating innovative management talent.
Fourth, it focuses on systematicity. The book is divided into 11 chapters, covering topics from an overview to business planning and marketing promotion. It provides a detailed discussion of the various stages of catering operations, which are market-oriented and market-driven, offering a relatively complete content for catering management.