"Catering service and management" is a higher vocational colleges and universities of tourism management and hotel management professional main courses. Mainly from the catering service skills, catering management theory and practice of two aspects of the basic theory of catering service and management, basic knowledge and catering department operation and management of the basic procedures and methods, training students to engage in catering service work of the basic skills and operating procedures, to strengthen catering service and management of the concepts and awareness of management work necessary to cultivate hotel services and grass-roots management work to adapt to the industry's development and career changes. Basic Ability. Chapter 1 Overview of Hotel Catering Section I Status and Role of Catering Department Section II Characteristics of Catering Products and Its Development Trend Section III Catering Facilities and Services Section IV Quality Requirements of Catering Service Personnel Reflections and Exercises Chapter 2 Chinese Restaurant Service Section I Introduction to Chinese Food Section II Basic Skills of Chinese Food Service Section III Chinese Restaurant Service Section IV Chinese Service Phrases Reflections and Exercises Chapter 3 Western Restaurant Service Section I Introduction to Western Food Chapter 4 Liquor Knowledge Section 1 Characteristics and Classification of Liquor Section 2 Brewing Liquor Section 3 Distilled Liquor Section 4 Prepared Liquor Section 5 Soft Drinks Reflections and Exercises Chapter 5 Bar Service Section 1 Introduction to Bars Section 2 Cocktail Making Section 3 Bar Service Section 4 Bar Service Phrases Reflections and Exercises Chapter 6 Chinese Banquet Service Chapter 6 Chinese Banquet Service Section 1 Banquet Reservation Section 2 Chinese Banquet Preparation Section 3 Chinese Banquet Service Regulations Reflections and Exercises Chapter 7 Western Banquet Service Section 1 Western Banquet Preparation Section 2 Western Banquet Service Regulations Reflections and Exercises Chapter 8 Organizational Setting of Dining Room Department Section 1 Organizational Setting of Dining Room Department Section 2 Duties and Responsibilities of Dining Room Department Section 3 Relationships between Dining Room Department and Other Departments Reflections and Exercises Chapter 9 Management of Dining Room Staff Section 1 Rationing and Quota Setting of Staff Management of Dining Room Staff Section I: Quota and Staffing Section II: Employee Recruitment Section III: Employee Training Section IV: Daily Management of Employees Reflections and Exercises Chapter X. Management of Dining Room Equipments and Supplies Section I: Introduction to Dining Room Equipments and Supplies Section II: Management of Dining Room Equipments and Supplies Reflections and Exercises Chapter XI: Dining Room Service Quality Management Section I: Contents and Characteristics of Dining Room Quality Management Section II: Analysis and Control of Dining Room Quality Chapter XII. Production Quality Control Reflections and Exercises Chapter XII Dining Safety Management Section I Purpose and Tasks of Safety Management Section II Dining Safety Prevention Reflections and Exercises