Modern Catering Management

Author: Dai Guibao
Publisher:
Publish Date: 2006-03-01
Features: This book is divided into four parts, totaling 12 chapters. The Basic Overview section discusses the development of catering, its classification, organizational structures, and the importance of the catering department. The Production and Sales Standardization section provides standardized descriptions of the production and sales processes, from raw material procurement to processing and cooking, as well as catering service operations. The Design and Planning section offers detailed explanations on the design and layout of kitchens and restaurants, cultural design of dining venues, menu and table arrangement design, and the planning of culinary events. The final Monitoring and Management section covers safety and hygiene, service quality control, and other aspects of the catering department's operations. This book is closely tied to practical applications and serves as the preferred textbook for students in tourism and hotel management programs at universities, as well as a valuable resource for hotel management professionals and catering managers in the industry. The book focuses on the management of various affairs related to procurement, production, sales, and safety in catering operations. It is divided into four parts, including: Basic Overview, Production and Sales Standardization, Design and Planning, and Monitoring and Management.