Avoiding Common Misconceptions in Restaurant Management

Author: Chen Danmiao
Publisher:
Publish Date: 2002-06-01
Features: This book is divided into three main parts, focusing on discussing business operations, management, and development. It revolves around various aspects of the catering industry, such as market positioning, business scope, menu variety, pricing structure, cost control, marketing strategies, employee management, service quality, corporate culture, and future trends, providing a relatively systematic approach to the management and operation of the catering industry.