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详细描述

出版时间：2005.10

       主编：姜玲，贺湘辉

   出版社：广东经济出版社

图书目录：                                                     第一章 餐饮部概述
                                                                                 第一节 餐饮部的地位与任务
　　                                                                                       餐饮部的地位
                                                                                               餐饮部的任务
                                                                                 第二节 餐饮部的经营特点
                                                                                               餐饮生产的特点
                                                                                               餐饮销售的特点
                                                                                               餐饮服务的特点
                                                                                 第三节 餐饮部的组织机构与岗位职责
                                                                                               组织机构设置
                                                                                               餐饮部所属机构的主要职能
                                                                                               餐饮部主要岗位职责
                                                                         第二章 餐饮经营决策与经营计划
                                                                                 第一节 餐饮经营可行性分析
                                                                                               餐厅市场定位
                                                                                               餐饮部开业筹备
                                                                                 第二节 餐饮经营决策的方法
                                                                                               确定活动方向和内容的决策方法
                                                                                               有关行动方案选择的分析评价方法
                                                                                 第三节 餐饮经营计划
                                                                                               餐饮经营计划的内容
                                                                                               餐饮经营计划的编制方法
                                                                         第三章 菜单设计
                                                                                 第一节 菜单的作用
                                                                                               菜单是传递产品信息的工具
                                                                                               菜单是餐饮企业经营中的计划与控制工具
                                                                                               菜单即是餐饮企业的推销工具，又是精美的宣传品与艺术品
                                                                                 第二节 菜单的种类
                                                                                               零点菜单
                                                                                               套餐菜单
                                                                                               宴会菜单
                                                                                               其他菜单
                                                                                 第三节 菜单的设计与制作
                                                                                               菜单筹划设计的基本原则
                                                                                               菜单的定价策略
                                                                                               菜单的具体定价方法
                                                                                               菜单的制作与艺术设计
                                                                         第四章 食品原料采购供应管理
                                                                                 第一节 采购管理
                                                                                 第二节 验收管理
                                                                                 第三节 储存管理 
                                                                         第五章 餐饮服务与宴会管理
                                                                                 第一节 餐饮服务的基本技能
                                                                                 第二节 餐饮服务的主要环节
                                                                                 第三节 宴会的组织与管理
                                                                         第六章 餐饮服务要点及服务质量控制
                                                                                 第一节 餐饮服务要点与案例
                                                                                 第二节 餐饮服务质量控制