Catering Service and Management

Author: Li Guoru
Publisher:
Publish Date: 2007-01-01
Features: Entering the 21st century, with the development of China's economy, the catering industry in China has made significant progress. The hosting of major international events such as the 2008 Beijing Olympics and the 2010 Shanghai World Expo will undoubtedly further drive the development of China's catering industry. As a part of the catering industry, both social catering and hotel catering face fierce market competition. Ultimately, all competition boils down to a competition for talent. The competition for talent is not only reflected at the level of senior management personnel but also at the level of frontline service staff and supervisors in restaurants, which has gradually gained attention from professionals in the catering industry. This textbook starts from the training and management of grassroots service personnel and supervisory staff, targeting vocational college students in hotel management. In terms of content, the textbook emphasizes practicality while introducing new theories and methods to broaden students' horizons. In terms of form, it strives to be easy to understand and includes relevant links, situational exercises, and more to help students strengthen their understanding and mastery of the knowledge learned. This textbook can not only serve as a teaching material for vocational college students in hotel management but also as a training manual for hotel management personnel.