本書(shū)共八章，內(nèi)容包括：酒店餐飲管理基本決策、酒店餐飲產(chǎn)品生產(chǎn)管理、酒店常規(guī)餐飲產(chǎn)品管理、酒店餐飲促銷(xiāo)業(yè)務(wù)管理、酒店餐飲服務(wù)品質(zhì)管理、酒店餐飲的挑戰(zhàn)與創(chuàng)新發(fā)展等。
第一章酒店餐飲管理基本決策 1
Chapter 1Basic Decisions on Hotel Food and Beverage Management
第一節(jié)酒店餐飲業(yè)務(wù)特點(diǎn)與管理要求求/1
Business Characteristics and Management Requirements of Hotel Food and Beverage Management
第二節(jié)酒店餐飲市場(chǎng)基本定位求/7
Market Basic Positioning of Hotel Food and Beverage
第三節(jié)酒店餐飲組織與員工管理求/19
Organization and Employee Management of Hotel Food and Beverage Management
第二章酒店餐飲產(chǎn)品生產(chǎn)管理 37
Chapter 2Production Management of Hotel Food and Beverage
第一節(jié)酒店餐飲采購(gòu)與供應(yīng)管理求/38
Purchasing and Supply Management of Hotel Food and Beverage
第二節(jié)酒店廚房規(guī)劃設(shè)計(jì)求/44
Planning and Design of Hotel Kitchen
第三節(jié)酒店菜點(diǎn)質(zhì)量與研發(fā)管理求/48
Quality and Development Management for Hotel Dishes
第四節(jié)酒店食品安全管理求/57
Safety Management of Hotel Foods
第三章酒店常規(guī)餐飲產(chǎn)品管理 67
Chapter 3Regular Products Management of Hotel Food and Beverage
第一節(jié)酒店自助早餐產(chǎn)品管理求/67
Product Management of Hotel Buffet Breakfast
第二節(jié)零點(diǎn)與團(tuán)體包餐產(chǎn)品管理求/71
Product Management of A La Carte and Table d'hote
第三節(jié)酒吧產(chǎn)品設(shè)計(jì)與控制求/80
Product Design and Supervising of Hotel Bar
第四章酒店宴會(huì)產(chǎn)品設(shè)計(jì)與控制 93
Chapter 4Product Design and Supervising of Hotel Banquet
第一節(jié)宴會(huì)產(chǎn)品認(rèn)知求/93
Product Basics of Hotel Banquet
第二節(jié)宴會(huì)產(chǎn)品設(shè)計(jì)求/98
Product Design of Hotel Banquet
第三節(jié)宴會(huì)產(chǎn)品控制求/104
Product Supervising of Hotel Banquet
第五章酒店餐飲促銷(xiāo)業(yè)務(wù)管理 112
Chapter 5Promotion Management of Hotel Food and Beverage
第一節(jié)餐飲常規(guī)促銷(xiāo)策略求/112
Regular Promotion Strategies of Food and Beverage Business
第二節(jié)餐飲專(zhuān)項(xiàng)活動(dòng)促銷(xiāo)策略求/123
Special Event Promotion of Food and Beverage Service
第三節(jié)餐飲平臺(tái)促銷(xiāo)策略求/132
Platform Promotion of Food and Beverage Service
第六章酒店餐飲服務(wù)品質(zhì)管理 143
Chapter 6Service Quality Management of Hotel Food and Beverage
第一節(jié)餐飲服務(wù)規(guī)范設(shè)計(jì)求/143
Standard Design of Food and Beverage Service
第二節(jié)餐飲服務(wù)現(xiàn)場(chǎng)控制求/150
On-site Supervising of Food and Beverage Service
第三節(jié)餐飲服務(wù)品質(zhì)評(píng)價(jià)求/156
Quality Evaluation of Food and Beverage Service
第七章酒店餐飲經(jīng)營(yíng)效益管理 168
Chapter 7Operation Benefit Management of Hotel Food and Beverage
第一節(jié)餐飲收入管理求/168
Turnover Management of Food and Beverage Business
第二節(jié)餐飲成本管理求/180
Cost Management of Food and Beverage Business
第三節(jié)餐飲預(yù)算管理求/190
Budget Management of Food and Beverage Business
第八章酒店餐飲的挑戰(zhàn)與創(chuàng)新發(fā)展 199
Chapter 8Challenges and Innovative Development of Hotel Food and Beverage
第一節(jié)酒店餐飲消費(fèi)趨勢(shì)求/199
Consumption Trends of Hotel Food and Beverage
第二節(jié)酒店餐飲面臨的挑戰(zhàn)求/203
Challenges of Hotel Food and Beverage
第三節(jié)酒店餐飲創(chuàng)新發(fā)展求/208
Innovative Development of Hotel Food and Beverage
參考文獻(xiàn) 216
References
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