Start from the basics and proceed step by step. You should learn more about the cases of successful people operating in the catering business, but you should also pay attention to flexibility and don't imitate others. Everything should be consistent with the situation you are facing. It is best to participate in tutoring with teachers. Not only can you learn knowledge, but you can also get to know your peers. Everyone will learn and progress faster through communication, and you can also make connections. Everything depends on man-made efforts. In the end, you still have to rely on yourself. Success is not learned but done. Asking others humbly requires a down-to-earth working heart. In the early stages of starting a business, everything should be based on learning experience and don’t be impatient. Some books for your reference: "Catering Management" Author: Cai Wankun This book is one of a series of textbooks for tourism management majors in colleges and universities in the 21st century. It is the research result of the Ministry of Education's "Teaching Content and Curriculum System Reform Plan for Higher Education for the 21st Century". It is also a national planning textbook for the Tenth Five-Year Plan. This book mainly discusses the basic principles of catering management, organizational structure and staffing, catering marketing, and business plans, as well as the procurement and supply of raw materials, product production, product sales services, wine operations, banquet operations, food exhibitions, and products during the operation process. Management theories, methods and cases in all aspects and links such as price, cost accounting and cost control illustrate the entire process of catering system management. This book has a complete theoretical system, reasonable structure, concise discussion, and specific content. The book combines quantitative analysis and qualitative analysis, connects theory with practice, and is highly practical and operable. In addition to being used as a professional textbook for tourism in colleges and universities, this book can also be used as a professional textbook for higher vocational education and self-study examinations. It can also be used as a business book for middle and senior managers in catering companies and a teaching reference book for tourism teachers in secondary vocational schools. . "Modern Catering Management" Author: Editor-in-Chief Dai Guibao This book is divided into four parts, with a total of 12 chapters. A basic overview, describing the development of catering, classification of catering, catering organization and the importance of the catering department. The production and marketing standards chapter provides a standardized and standardized statement on the production and marketing process from the procurement of raw materials to processing and cooking to catering services. The design and planning chapter provides a series of explanations on the design layout of the kitchen and restaurant, the cultural design of the restaurant, menu and table design, and the planning of gourmet events. The final chapter on monitoring and management describes the control of safety, hygiene, service quality and other aspects of the catering department during its operation.

Author of "Catering Management and Practice": Ma Kailiang The main contents include: starting from the analysis of catering management and operation characteristics, formulating the establishment and business plans of catering institutions of different sizes and styles; on the basis of scientific and systematic menu design, introducing comprehensive catering The organization, control and management of various departments and main operational links involved in business operation management, such as customer relations, services, drinks, catering, etc.; and then through the elaboration and case analysis of catering promotion and catering cost control, candidates can establish a complete Catering operation and service management system