Modern Catering Management Basics -- Main Course Series Textbooks for Culinary Professionals (National Planning Textbooks for Secondary Vocational Education)

Author: Yang Pinxin
Publisher:
Publish Date: 2003-01-01
Features: Approved by the National Committee for the Appraisal of Secondary Vocational Education Teaching Materials. A core textbook series for culinary programs. "Fundamentals of Modern Catering Management" is not only a core course for culinary professionals but also an introductory textbook and guide for understanding the catering industry and operating a catering business. The writing of this book adheres to the four principles of scientificity, practicality, advancement, and standardization, with innovations in both content and form. It particularly incorporates advanced business concepts and management methods from the current catering industry and thoroughly elaborates on the trends in the development of the catering industry. Additionally, it emphasizes the practical application of catering enterprise management. Through studying this book, readers can gain a systematic understanding and comprehensive grasp of aspects such as the location selection of catering stores, business types, product design, obtaining business licenses, and management methods.