Introduction to the content of practical training for modern catering managers

This book is compiled and edited by Mr. Zou Jinhong, who has many years of experience in the catering industry. It is an excellent reference book for catering managers. At the same time, this book is also a powerful assistant for catering and hotel managers. It explains a lot of management training content, helps to formulate the "Administrator Training Plan", and helps to carry out good administrator training work.

The content of this book mainly includes: requirements for managers, business management knowledge, practical management elective knowledge (such as: PDCA management cycle, management combining strictness and love, execution, leadership, command Strength, internal communication skills of the company...36 good habits of professional managers), personnel management, hospitality, revenue generation, cost reduction, kitchen management, comprehensive management (such as: the application of text slogans in business management, warehouse management needs to know ), six permanent management and enterprise management and services expressed in three-character form.

The content of this book is characterized by practical, classic, innovative or training handout style. Many chapters are handouts used by the author for catering management training, which have very good practical significance in training. For example, "Management that combines strictness and love" in Chapter 2 and "Eighteen Tips for Criticizing and Educating Employees" in Chapter 3. There are many other content with such practical significance in this book, so they are worthy of every catering manager. owner.