Catering Enterprise Management and Operation (Yang Xin)

Author: Yang Xin, Editor-in-Chief
Publisher:
Publish Date: 2007-05-01
Features: This book is a result of the project on reforming the talent cultivation model and teaching content system in the new century's vocational and technical education, supported by the Ministry of Education. It was compiled by relevant pilot institutions for the teaching reform of catering majors in vocational and technical colleges under the Ministry of Education. The main content includes: Introduction to the Management of Catering Enterprises, Analysis of Catering Business Areas and Customer Surveys, Product Strategies in Catering Marketing, Catering Advertising, Promotion, and Food Festival Planning, Procurement and Supply Management of Catering Materials, Kitchen Design and Equipment Configuration, Kitchen Organization and Production Management, Catering Service and Sales Management, Catering Cost Accounting and Cost Control, Catering Hygiene and Safety Management, and Chain Operations of Catering Enterprises. This book can be used as a teaching material for students majoring in culinary arts and hotel management in higher vocational colleges, higher colleges, adult higher education institutions, and undergraduate universities. It is also an excellent guide and reference for professionals working in catering management.