Restaurant management and operation

Author: Zhao Tao, Editor-in-Chief
Publisher:
Publish Date: 2006-04-01
Features: This book starts with the concept of a restaurant, then introduces its origin, history, development, types, and characteristics. It further explains the specific details of this business model, such as organizational structure, management systems, franchising processes, partner relationships, and relevant laws and regulations. It also discusses planning methods, operational strategies, and management techniques for various retail stores, chain stores, and other businesses. This part of the content is not detached from reality but focuses on practical issues closely related to store operations: for example, how to select franchise partners, choose locations, manage logistics, evaluate and reward the performance of individual stores, and more. The content is highly specific, comprehensive, and directly applicable to real-world operations, making it very valuable. After theoretical explanations, vivid and easy-to-understand case studies are appropriately included to help readers gain a more intuitive and profound understanding of the topics covered. The book also emphasizes absorbing advanced research findings from abroad, introducing readers to the valuable management experiences of many world-renowned retail companies. Additionally, it provides an objective analysis and rational outlook on the current state of China's retail industry, offering solutions to some existing problems.