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 operation and management and highlight the main line. This book describes the general situation and business rules of the hotel catering department, and expounds the kitchen management, restaurant service, raw material management, service quality management, menu management and so on. And other books are less involved in the application of modern technology such as computers in catering management and service, and so on, so as to enrich the contents of this book and strive to be systematic. Second, pay attention to the practicality of business operation, simplify the elaboration of basic theory, and summarize many operation processes and charts from reality. On the other hand, this book also pays attention to selectively selecting and refining the achievements made in the theoretical research of the hotel industry to form the theoretical backbone. At the same time, as far as possible, this book absorbs the latest theories of hotel management at home and abroad, making this book fresh and contemporary. The development of society forces hotels to face the challenges of the new situation and many new topics. When new problems are solved and new laws are revealed, new methods will be produced. Third, close contact with reality. Hotel management is a very practical subject. Hotel management theory directly comes from practice, but also serves for practice. The deduction of each chapter of this book is closely related to the actual operation of the hotel and closely revolves around the operation law of the hotel. This book not only has a theoretical exposition, but also has a strong operability for the management of hotel catering department.