Hotel catering management practice: the characteristics of this book are: first, it highlights the systematic content. Hotel is a special industry, and this book follows the established discipline system of hotel management, with both emphasis and systematicness in content arrangement. The so-called systematization is to follow the logical evolution of hotel business management and highlight the main line. This book describes the general situation and business rules of hotel catering department, and expounds kitchen management, restaurant service, raw material management, service quality management and menu management. Other books seldom involve the application of modern technology such as computers in catering management and service, so as to enrich the content of this book and make every effort to systematize it. Second, pay attention to the practicality of business operations, simplify the elaboration of basic theories, and summarize many operational processes and charts from practice. On the other hand, this book also focuses on the selective screening and refining of the achievements made in the theoretical research of the hotel industry, forming a theoretical backbone. At the same time, this book absorbs the latest hotel management theories at home and abroad as much as possible, making this book fresh and contemporary. The development of society forces hotels to face new situations and challenges from many new topics. When new problems are solved and new laws are revealed, new methods will come into being. Third, close contact with reality. Hotel management is a very practical subject. Hotel management theory directly comes from practice and also serves practice. The interpretation of each chapter in this book is closely related to the actual operation of the hotel, closely surrounding the operating rules of the hotel. This book not only has a theoretical exposition, but also has a strong operability for the management of hotel catering department.