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Anonymous users2024-01-24If you don't start well, you don't need to read books, you don't know the knowledge of this industry, you don't know the bottom of your heart, it's really useless to read books about cost control, just look at relevant posts on the Internet.
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Anonymous users2024-01-23Look for it in the book store, it's easy to find, or shop online.
It is advisable to have some basics. The inconspicuous cost of the catering industry is many.
"Restaurant Service and Management" is written by Zheng Chengzhi, a book published by China Business Press, this book in accordance with the development trend of higher vocational education, with ability training as the main line, imparting the principle of "necessary, sufficient, practical" knowledge, "Restaurant Service and Management" is divided into restaurant service, restaurant management two systematically and briefly expounded the basic theory of restaurant service and management, the basic skills of restaurant service, the main content and methods of restaurant service, the basic content and skills of restaurant management. The design of its content and style reflects the applicability, technology and practicability of higher vocational education, especially in the form of elaboration, which highlights the operation methods and rules, which is conducive to the improvement of students' learning effect and the cultivation of practical ability.
Management and operation of catering enterprises.
Operation and management of catering enterprises. >>>More
Restaurant management.
Author: Huang Wenbo. >>>More
The continuous development of the socialist market economy has given birth to the initial formation of the catering buyer's market, and the market competition faced by catering enterprises has become increasingly fierce. As the pillar of the catering industry, the service and management of restaurants play a huge role in the catering industry. In line with this, it is necessary to be familiar with the basic theories and knowledge of restaurant service and management, improve the skills and management level of restaurant service, and become a compulsory course for restaurant management talents. >>>More
Of course, the service process refers to every process detail of customer service, and the management process refers to the company's rules and regulations, reward and punishment system, etc.