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Genuine banquet Design and Management (3rd edition Cultivating Tourism major textbook series) Yebo Ping(Chinese Edition)

YE BO PING

ISBN 10: 7302286914 / ISBN 13: 9787302286912
New Condition: New Soft cover
From liu xing (JiangSu, JS, China)

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Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2012-05-01 Pages: 332 Publisher: the Tsinghua Basic information title: Banquet design and management (3rd edition Cultivating Tourism class professional series of textbooks) List Price: 33.8 yuan Author: Yebo Ping Publisher: Tsinghua University Publication Date :2012-05-01ISBN: 9787302286912 words: Page: 332 Revision: Binding: Folio: 16 Weight: Editor's Choice banquet Design and Management (3rd edition Cultivating Tourism class professional series of textbooks ) (of Ye Boping) the first two editions of the contents of practical. operational characteristics based on the combination of modules. from simple to complex. from easy to difficult. step by step. according to the law and order of operations of students' cognitive organization content. both to facilitate teaching. but also improve students' practical ability and practical level. The book model innovation. ideas. case. emphasis on knowledge expansion. adhere to the theory enough to highlight the practical application of the principle of. This material is based on quality training. and culture as a core competency. closely tracking the forefront of the development of food and beverage management. Summary banquet Design and Management (3rd edition Cultivating Tourism class professional series of textbooks) (the author Ye Boping). elaborate banquet basics Banquet organizational design banquet items design. the banquet scene design. Banquet produced design banquet menu design. banquet dining table design. design of banquet service. banquet operations management and foreign feast customs. Banquet design and management (3rd edition Cultivating Tourism major textbook series) to the quality of training based on culture as a core competency. closely tracking the forefront of the development of food and beverage management. build modular teaching system. the use of the project oriented. task-driven style of process structure. the implementation of teaching. learning. doing integration model. focusing on the sense of innovation and practical ability. adhere to the idea of ??writing theory enough. highlighting the practical application of the principle of highly targeted. applicability and scalability. Britannica content concise. logical and clear and easy to understand text as much as possible to use a form of expression. so the reader at a glance. The book can be used as a vocational catering management professional textbooks. but also can be used as reference books for middle and senior management of the food and beverage industry. business management professional teaching books and secondary vocational schools catering. A banquet of knowledge entry module of the directory entry type of cognitive Banquet basics tasks the two banquets Banquet meaning task characteristics task Banquet task four banquet design module clarify banquet course of development tasks. a banquet of origin task two banquets History Task Three Banquet reform and innovation module known to the ancient Feast of tasks the ancient Chinese Feast Profile task design module is one of the two modern Chinese Feast Profile project Banquet organization formed Catering Department task a banquet. business management. the feature task two banquet department organization structure form of Module II work of the preparation of the statement of work tasks the analysis knowledge task the two compilation positions file module strengthening staff management tasks optimal allocation of combination of reasonable labor task two strict love the tube affair people project Banquet items the design module Banquet supplies with task furniture supplies with task two pieces of cloth class supplies with module banquet tableware with task a the tableware knowledge task two cutlery with module banquet goods management task management project of a fixed asset management tasks low cost consumables four banquet scene design. Bookseller Inventory # FW010867

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Title: Genuine banquet Design and Management (3rd ...

Binding: paperback

Book Condition:New

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Synopsis:

This textbook introduces the basic knowledge about banquet, the design of banquet organization, banquet items design, banquet Scene design, banquet product design, banquet menu design, banquet dinning table design, banquet dress design, banquet operation management, and custom about chinese and overseas banquet. quality training is the basic; ability training is the core; it closely followed the front edge of the hotel banquet design and management to construct the teaching system in the module format. guided by subjects and derived by tasks, it adopts the integration model of teaching, learning and practice and emphasizes the education of innovation and practice ability.

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