第一章酒店餐饮管理的基本问题
Chapter 1Basic Issues of Food and Beverage Management in Hotels第一节酒店餐饮管理的特点与要求1
Characteristics and Requirements of Food and Beverage Management第二节酒店餐饮市场分析与创新发展6
Food and Beverage Market Analysis and Innovation第三节酒店餐饮组织与员工管理19
Food and Beverage Organization and Staff Management
35
第二章酒店餐饮管理的前期决策
Chapter 2Preliminary Decisionmaking of Food and Beverage Management第一节餐饮设施规划设计35
Planning and Design for Food and Beverage Facilities第二节酒店餐饮经营决策45
Food and Beverage Operation Decisionmaking第三节酒店餐饮菜单决策53
Menu Decision-making
61
第三章酒店餐饮采供业务管理
Chapter 3Purchasing and Delivery of Food and Beverage Operation第一节餐饮原料采购管理61
Purchasing Management for Food and Beverage Materials第二节餐饮原料验收管理67
Check and Acceptance for Food and Beverage Materials第三节餐饮食品仓库管理74
Inventory Management for Food and Beverage Materials
82
第四章酒店餐饮厨房业务管理
Chapter 4Kitchen Operation and Management第一节酒店厨房基础管理82
Basic Management for Hotel Kitchens第二节酒店菜点质量控制92
Quality Control for Dishes第三节酒店菜点研发管理97
Research and Development Management for Dishes目录
104
第五章酒店餐饮产品管理实务
Chapter 5Food and Beverage Product Management Practices第一节酒店餐饮基本产品管理104
Daily Product Management for Food and Beverage第二节酒店宴会产品管理116
Banquet Product Management 第三节酒店餐饮酒吧产品管理131
Pub Product Management
143
第六章酒店餐饮服务品质管理
Chapter 6Food and Beverage Service Quality Management第一节餐饮服务规范设计143
Specification Design for Food and Beverage Service第二节餐饮服务现场控制150
Onsite Control for Food and Beverage Service第三节餐饮服务品质评价156
Quality Assessment for Food and Beverage Service
167
第七章酒店餐饮营销策略管理
Chapter 7Food and Beverage Marketing Strategies Management第一节餐饮常规推销策略167
Traditional Sales Promotion for Food and Beverage第二节餐饮专项活动促销178
Special Campaign Promotion for Food and Beverage第三节餐饮口碑营销策略191
Oral Marketing Tactics of Food and Beverage
202
第八章酒店餐饮安全业务管理
Chapter 8Food and Beverage Safety Management第一节酒店餐饮卫生管理202
Sanitary Management for Food and Beverage in Hotels第二节酒店食品安全管理207
Food Safety Management in Hotels第三节餐饮安全事故管理214
Trouble Management for Safety of Food and Beverage Management
226
第九章酒店餐饮经营效益管理
Chapter 9Food and Beverage Benefit Management第一节酒店餐饮预算管理226
Budget Management of Food and Beverage第二节餐饮收入与成本管理236
Revenue and Cost Management of Food and Beverage第三节餐饮经营效益分析252
Benefit Analysis of Food and Beverage
264
本课程阅读推荐
Reading Recommendation
266
参考文献
References
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