Number of employees = (beginning number+ending number) /2. Meaning: the number of people during the response planning period.
"Management of Catering Enterprises" is the result of the reform and construction project of talent training mode and teaching content system of higher vocational education in the new century by the Ministry of Education, and is compiled by the pilot colleges of teaching reform of catering specialty in higher vocational colleges organized by the Ministry of Education. The main contents include: introduction to catering enterprise management, regional analysis of catering business and customer survey, product strategy of catering marketing, catering advertising, promotion and food festival planning, procurement and supply management of catering raw materials, kitchen design and equipment configuration, kitchen organization and production management, catering service and sales management, catering cost accounting and cost control, catering hygiene and safety management, and catering enterprise chain operation.
"Catering Enterprise Management" can be used as a study book for students majoring in cooking and hotel management in higher vocational colleges, junior colleges, adults and undergraduate colleges, and it is also a mentor and friend for staff engaged in catering enterprise management.