Fine dining service

Author: Kong Yongsheng
Publisher:
Publish Date: 2007-01-01
Features: "The Series of Fine Service and Management in Tourism" starts by focusing on the details of service, using cases as clues, and presents the details that should be paid attention to in a vivid, vivid, and intuitive form. Compared to similar casebooks, this series has the following characteristics: First, the cases in this series are typical cases summarized from practice on the basis of in-depth research, and these cases are carefully selected, written, and analyzed; Second, the cases in this series focus on the details of service, these details are indispensable and crucial in service, but are often ignored in practice; Third, the case analysis in this series is based on commenting on the cases, and the service requirements are integrated throughout, layer by layer and yet easy to understand. Each comment not only thoroughly analyzes this case but also lists the standardized practices in service in detail, achieving the effect of leading from the specific to the general. This series can be used as a teaching material for the training of employees in tourism enterprises. At the same time, it can also be used as a supplementary teaching material for tourism management at all levels. This book focuses on fine service in catering.