since you should be a novice, you should learn from the beginning and step by step. You should learn more from successful cases in the catering industry, but you should also pay attention to flexibility, don't learn to walk in Handan, and everything should be in line with the situation you are facing. It's best to take part in the guidance of a teacher, so that you can not only learn knowledge, but also realize your peers. Everyone can learn and progress faster in communication and make contacts. Everything depends on human effort. After all, we still have to rely on ourselves. Success is not learned, but made. Ask others modestly, but also have a heart of practical work. In the early days of starting a business, everything is based on learning experience, so don't be impatient.

Some bibliographies for your reference: "Catering Management" Author: Cai Wankun

This book is one of the series of teaching materials for tourism management major in colleges and universities in the ZI century, and it is the research result of the Ministry of Education's "Teaching Content and Curriculum System Reform Plan for Higher Education in the 21th Century", and it is also a national planning teaching material in the Tenth Five-Year Plan. This book mainly discusses the basic principles of catering management, organization and staffing, catering marketing, business plan, as well as the management theories, methods and cases of raw materials procurement and supply, product production, product sales and service, wine management, banquet management and food exhibition, product price, cost accounting and cost control, etc., and expounds the whole process of catering system management. This book has a complete theoretical system, reasonable structure, concise discussion and specific content; The book combines quantitative analysis with qualitative analysis, integrates theory with practice, and has strong practicability and operability. This book can be used not only as a teaching material for tourism majors in colleges and universities, but also as a teaching material for higher vocational education and self-study exams, as well as as as a business book for middle and senior managers of catering enterprises and a teaching reference book for tourism teachers in secondary vocational schools.

Modern Catering Management Author: Dai Guibao Editor-in-Chief

This book is divided into four parts, with 12 chapters. Basic overview, telling the development of catering, the classification of catering, the organization of catering and the importance of catering department. The production and marketing standard chapter, from the procurement of raw materials to processing and cooking, to the production and marketing process of catering services, made a standardized statement. In the design and planning section, a series of explanations are given for the design layout of kitchen and dining room, the cultural design of dining room, the design of menu and table, and the planning of food activities. Finally, the monitoring and management chapter describes the control of safety and health, service quality and other aspects in the operation of the catering department.

Catering Management and Practice by Ma Kailiang

The main contents include: starting with analyzing the characteristics of catering operation and operation, setting up catering institutions with different scales and styles and making business plans; On the basis of scientific and systematic menu design, introduce the organization, control and management of various departments and main operational links involved in the overall operation and management of catering; Then through the elaboration and case analysis of catering promotion and catering cost control, the candidates can establish a complete catering operation and service management system.

I hope my answer can help you and wish you good luck.

If you have any questions, please consult me. First, introduce three introductory books for your reference.