용서받지 못한 밤 또는 호텔 식음료 경영론
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용서받지 못한 밤
도서명 : 용서받지 못한 밤
저자/출판사 : 미치오,슈스케, 놀
쪽수 : 424쪽
출판일 : 2022-03-17
ISBN : 9791130681429
정가 : 15800
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호텔 식음료 경영론
도서명 : 호텔 식음료 경영론
저자/출판사 : 박영기,하채헌, 한올
쪽수 : 472쪽
출판일 : 2022-02-10
ISBN : 9791166471827
정가 : 23000
Part 01 호텔 식음료의 일반적 이해
Chapter 01 호텔 식음료의 이해 / 4
제1절 호텔 식음료의 개요 ····································································································································· 4
제2절 호텔 식음료 부문의 역할과 성공요소······························································································ 6
제3절 호텔 식음료상품의 관리························································································································· 10
Chapter 02 호텔 식음료 서비스 조직과 직무 / 22
제1절 호텔 식음료 서비스의 이해··················································································································· 22
제2절 호텔 식음료 서비스의 조직과 직무································································································· 33
Part 02 호텔 레스토랑 경영
Chapter 01 호텔 레스토랑의 분류 / 50
제1절 호텔 레스토랑의 이해······························································································································ 50
제2절 레스토랑의 분류··········································································································································53
Chapter 02 호텔 레스토랑의 접객 서비스 실제 / 72
제1절 호텔 레스토랑의 접객서비스 실제·····································································································72
제2절 레스토랑 별 서비스································································································································ 105
제3절 호텔 레스토랑 서비스와 인 카운터(encounter)···································································· 170
제4절 호텔 레스토랑 서비스 기물의 종류 및 취급요령·································································· 183
제5절 테이블 세팅·················································································································································· 196
Chapter 03 메뉴 관리 / 200
제1절 메뉴 계획·······················································································································································200
제2절 메뉴 분류······················································································································································ 210
제3절 메뉴의 디자인과 구성··························································································································· 214
제4절 메뉴가격의 결정······································································································································· 218
제5절 메뉴분석과 평가······································································································································ 223
Part 03 호텔 연회장(Banquet) 경영
Chapter 01 호텔 연회의 개요 / 232
제1절 연회의 개념 및 특성·································································································································232
제2절 호텔연회의 경영조직 및 직무분석··································································································241
Chapter 02 호텔 연회 서비스와 예약업무 / 246
제1절 연회 서비스의 중요성 및 분류········································································································· 246
제2절 연회 예약업무··········································································································································· 249
Chapter 03 연회서비스 실무 / 256
제1절 테이블과 좌석 배열··································································································································256
제2절 연회서비스의 과정··································································································································262
Part 04 호텔 주장경영
Chapter 01 호텔 주장조직 및 직무분석 / 270
제1절 주장의 개요 및 조직······························································································································· 270
제2절 주장 직원의 직무분석···························································································································272
Chapter 02 음료의 정의 및 분류 / 274
제1절 음료의 정의 및 술의 제조과정··········································································································274
제2절 술의 제조과정············································································································································278
제3절 술의 분류·····················································································································································280
Chapter 03 칵테일(cocktail) 서비스 / 298
제1절 칵테일 서비스 개요와 분류··············································································································· 298
제2절 칵테일 기법 및 재료······························································································································305
제3절 칵테일 레시피(Cocktail Recipe)······································································································· 314
Chapter 04 와인(Wine) 서비스 / 326
제1절 와인(Wine)····················································································································································326
제2절 오크(Oak)통과 코르크(Cork)··········································································································· 339
Part 05 호텔 식자재 관리 및 위생관리
Chapter 01 호텔 식자재 관리 / 344
제1절 식자재 관리의 개요································································································································344
제2절 식자재 구매 관리····································································································································348
제3절 검수관리······················································································································································· 354
제4절 저장관리·······················································································································································357
제5절 출고관리······················································································································································· 366
Chapter 02 위생 및 식품 안전관리 / 368
제1절 레스토랑의 위생관리····························································································································· 368
제2절 식품의 안전성············································································································································372
제3절 음식제공 시 위생관리···························································································································377
제4절 레스토랑의 안전관리···························································································································· 381
Part 06 호텔 식음료 마케팅
Chapter 01 호텔 식음료 마케팅 개요 / 386
제1절 호텔 식음료 마케팅 개요 및 본질·································································································· 386
제2절 호텔 식음료시장 세분화····················································································································390
Chapter 02 호텔 식음료 마케팅 전략 / 392
제1절 호텔 식음료 마케팅 전략······················································································································392
제2절 인적판매(Personnel Selling)·············································································································· 399
Part 07 호텔 식음료 직원의 인적관리
Chapter 01 호텔 식음료의 인사관리 / 402
제1절 레스토랑의 인사관리·····························································································································402
제2절 인사고과······················································································································································· 412
제3절 승진 및 징계관리······································································································································ 421
제4절 임금 및 후생복지···································································································································· 425
Chapter 02 호텔 식음료부서의 교육훈련 / 428
제1절 교육훈련의 의의·······································································································································428
제2절 교육훈련 과정············································································································································ 431
Part 08 호텔 식음료 시설관리
Chapter 01 호텔 식음료 시설관리 / 438
제1절 식음료 영업장의 시설관리·················································································································438
제2절 연회장 시설관리·······································································································································441
Chapter 02 호텔 조리 시설관리 / 444
제1절 조리실의 시설관리································································································································· 444
제2절 조리실의 상·하수도관리·····················································································································447
제3절 조리실의 안전관리·································································································································448
제4절 조리실의 안전수칙·································································································································449
Chapter 03 호텔 식음료위생 시설관리 / 450
제1절 식음료위생 시설관리·····························································································································450
제2절 공익시설·······················································································································································
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