With the rapid development of economy, on the one hand, people's consumption concept and consumption pattern have changed greatly, which puts forward higher requirements for hotel service and management; On the other hand, the competition among catering enterprises is particularly fierce, and catering enterprises have higher and higher requirements for employees.

It is the primary task of higher vocational education to cultivate high-quality skilled talents who work in the front line of production, construction, service and management to adapt to the rapid development of the industry, and the construction of teaching materials is an important link in talent training. This book is written according to the spirit of the relevant documents of the higher vocational education of the Ministry of Education and the phased design requirements of the "Excellent Textbook Construction Project" of Tsinghua University Publishing House.

This book closely focuses on the talent training goal of higher vocational colleges, adheres to the spirit of innovation and reform, embodies the new curriculum system, new teaching content and teaching methods, takes students as the center, takes skills as the core, and gives consideration to knowledge education and ability education.

This book aims at ability training, case-oriented, task-driven as the core, skill appraisal as the guidance, and emphasizes "innovation, innovation, practice and reform".

"New" means emphasizing new theories, new knowledge, new technologies, new methods, new experiences and new cases in various disciplines, so as to make the teaching materials novel.

"Creation" is first of all a formal innovation, taking the form of "case introduction", integrating inquiry, interaction and open teaching methods into the compilation content, and giving full play to the leading role of teachers and the main role of students in the teaching process; The second is to strive for innovation in content.

"Practicality", according to the principle of "practicality, practicability and practicality", emphasizes the training of students' technical application ability and the cultivation of professional quality. From easy to difficult, from simple to complex, from perceptual to rational, combined with the national standards of vocational qualification appraisal, based on improving students' comprehensive ability.

"Reform" is based on the current situation of students in higher vocational colleges and the actual market demand, breaking the original rules and regulations, extensively absorbing the essence of similar teaching materials, integrating the original teaching materials, absorbing and adopting the opinions of experts and members of enterprise steering committees, and optimizing the teaching content.

This book can be used not only as a teaching material for hotel management majors in higher vocational colleges, but also as a training material for hotel managers.

This book is divided into three chapters: skills, knowledge and development, with eleven chapters in total. Teacher Ji Genbao of Jiangsu Agriculture and Forestry Vocational and Technical College is the editor in chief, responsible for the formulation and drafting of the outline of this book. Mr. He Guixiang from Nanning Branch of Guilin Institute of Technology and Mr. Chen Huize from Xi 'an Institute of Aviation Technology served as deputy editors; Teachers Zhou Maojian and Li Tao from Jiangsu Agriculture and Forestry Vocational and Technical College and Kong Jie from Wuxi Commercial Vocational and Technical College participated in the compilation. This book is hosted by Ding Hong, a teacher from Jiangsu Agriculture and Forestry Vocational and Technical College. The specific division of labor is as follows:

Jigenbao: Chapter 65438 +0 basic skills of catering service, Chapter 65438 +00 catering cost management, Chapter 65438 +0 1 catering strategic management;

Zhou Maojian: Chapter II Chinese food service skills;

Li Tao: Chapter 3: Western food service skills, Chapter 8: Kitchen production management;

Kong Jie: Chapter 4 Catering Service Knowledge;

He Guixiang: The fifth chapter is an overview of the catering industry, and the sixth chapter is catering plan management;

Chen Huize: Chapter VII Catering Material Management, Chapter IX Restaurant Management.