practical manual of catering business-practical business series; 4

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The catering business is complicated, how to do it? It is often that different people have different opinions. However, after all, there are some scientific and regular things. Grasping these things, for business, it is possible to achieve twice the result with half the effort. Here, the author answers the difficulties and questions encountered in catering business one by one by means of questions. Readers can find the answers in this book according to the problems encountered, so as to master the basic principles and methods of catering business ...

The practice of catering franchising

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A classic reading on how catering enterprises carry out franchising. It aims to help you understand the theory, concept, advantages and disadvantages of franchising, the most popular business model in the world and the most suitable for market expansion, as well as the key points, processes and procedures of franchising in the catering industry, and focuses on how to build a franchise system in the domestic catering industry. The book is rich in content, full of theory and practice, unique in viewpoint, rich in cases and strong in guidance, which can be called ...

catering management

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catering business activities as the center, scientific management ideas, methods and service skills as the main content, combining theory with practice, qualitative research and quantitative analysis. This paper systematically introduces the management theory and Kyoto service skills in the preparation of catering management business plan, catering purchase and maintenance management, catering production management, catering sales management, catering service and management, catering product cost accounting and control. This book embodies the latest management concepts and operation methods, highlighting? ...

How to open a successful restaurant

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Catering industry has become one of the fastest growing, most influential and most involved industries in recent years ... This book uses the method of combining theory with cases to teach you how to successfully open a restaurant. Starting with the introduction of the general situation of the catering industry, it makes a comprehensive and detailed discussion on the planning, organizational structure, service management, process management, financial management, human resources, marketing management and advertising skills of the restaurant. Restaurant owners and managers are the success or failure of an enterprise ...

All-in-one training for restaurant employees

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The basic operation knowledge and business norms of catering run through the book with the whole catering service process, covering all aspects of the necessary skills such as excellent restaurant waiters, kitchen and logistics personnel. This paper introduces the technology and experience in the field of catering service in a simple way. It is not only a rare practical training material for restaurants, restaurants, restaurants and other large and small catering enterprises, but also a person who is engaged in catering service or interested in catering service industry ... 6? 1