Catering Management and Operation - Second Edition (Series of Tourism Professional Textbooks for Higher Education Institutions)

Author: Wu Kexiang
Publisher:
Publish Date: 2000-09-20
Features: The writing of this book first emphasizes its forward-thinking nature, aiming to give readers a fresh perspective on the catering industry in terms of both concept and theory. The numerous case studies and theoretical observations cited in the book strive to convey that the modern catering industry is no longer just small traditional restaurants but rather large-scale enterprises (groups) operating on models such as chain stores and franchising.
Second, it emphasizes the mastery of fundamental knowledge. The book provides detailed explanations of the basic principles, concepts, and methods of the catering industry to facilitate deeper research and reflection.
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. On one hand, it ensures that theory guides practice, and on the other, it enables 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 framework for catering management.