Introduction to Western Cuisine

Author: Wang Tianyou, Editor-in-Chief
Publisher:
Publish Date: 2005-07-01
Features: The 2nd edition of Introduction to Western Cuisine breaks the original format and framework, offering a comprehensive overview and complete summary of knowledge related to the management of Western cuisine from a completely new perspective and with entirely new content. It further emphasizes novel and practical features, striving to connect theory with practice, present complex concepts in an accessible manner, and proceed in a step-by-step manner. Overall, the book has the following distinctive features: , introducing cutting-edge theories and practices to cover the history of Western cuisine, major Western culinary systems, as well as modern Western cuisine production, menu design, marketing strategies, service standards, cost control, and other management knowledge. Second, the book incorporates numerous management and production cases, with content closely aligned with the actual operations and management of modern international Western cuisine. Third, based on the practical demands of the modern tourism and Western cuisine industries, it integrates theory, knowledge, and technology, addressing many of the challenges faced in the management of modern Western cuisine. Fourth, important professional terms, phrases, and dish names are accompanied by foreign translations, facilitating reader learning. This book can serve as an ideal textbook for tourism programs, hotel management, and catering management at colleges and universities, as well as a practical learning manual for professionals in the tourism, hotel, and Western cuisine industries.