Market Access Management for Catering Enterprises

Author: Cai Wankun, Hao Siping (editors)
Publisher:
Publish Date: 2007-01-01
Features: This book focuses on how catering enterprises can establish and launch, successfully enter the market, and ensure excellent investment returns. It takes the work content of the establishment process as the main thread, elaborates on the theory and methods of creative ideas and framework determination, and systematically introduces the feasibility studies and project planning for various types of restaurants, banquet halls, and dining establishments, construction planning, renovation and design, construction management, corporate image design, equipment and supplies configuration, environmental creation for kitchens and dining areas, investment budgeting and fund utilization, leadership systems and staff development, business registration, menu design, management system and form design, as well as various methods, techniques, and case studies for opening and operational management. The book is characterized by rigorous theory, specific methods, abundant case studies, a combination of qualitative and quantitative analysis, strong practicality and operability, filling the research gap in catering enterprises. It can serve as a professional textbook for tourism management and catering majors in higher education institutions, as well as training materials and professional guidance for investors, shareholders, and general managers of various types of catering enterprises. This is an innovative work on how to plan and construct, renovate and transform, and launch restaurants, banquet halls, and dining establishments to successfully enter the market. The book features rigorous theory, specific methods, abundant case studies, a combination of qualitative and quantitative analysis, strong practicality and operability, filling the research gap in catering enterprises. It can serve as a professional textbook for tourism management and catering majors in higher education institutions, as well as training materials and professional guidance for investors, shareholders, and general managers of various types of catering enterprises.