Catering Department Operations and Management

Author: Guo Minwen
Publisher:
Publish Date: 2003-05-01
Features: This textbook consists of 13 chapters, covering topics such as the organization and structure of catering businesses, operational aspects of catering, feasibility analysis of catering operations, menu design, design of catering facilities, use and maintenance of catering equipment, raw material management, kitchen management, restaurant and bar operations and management, banquet department operations and management, catering service quality management, catering marketing, cost and expense control in catering operations, and catering human resource management. The textbook is rich in content, integrates theory with practice, has a broad scope of application, fully implements the concept of quality-oriented education, and emphasizes the cultivation of students' comprehensive professional skills, management abilities, and entrepreneurial capabilities. It is suitable for students in tourism higher vocational colleges who have a certain foundation in catering service knowledge and skills, as well as for hotel job training materials and self-study materials for hotel management personnel.