An Analysis on Cultural Operation & Management for Catering

Authors

  • Yongguang Jin Shanghai Civil Aviation College

DOI:

https://doi.org/10.30564/ret.v1i1.12

Abstract

The overall competence of the employed in the catering industry, whether in terms of service concept, knowledge or professional skills, lacks behind the development of the industry. Since the competition remains to be the theme of the market economy, how to establish an unassailable position in the growing market economy which values survival of the fittest is what has been long studied and discussed among catering enterprises. Although catering business belongs to traditional labor-intensive service industry, it is against the backdrop of "demographic dividend" being turned into "talents dividend" that the cultivation of catering talents becomes of great importance. Besides, the trend of branding will be even more intensifying and innovation will certainly serve as a significant approach to the improvement of competitiveness among catering enterprises. As public catering becomes a main current in today’s catering business — an accurate market positioning and food dishes get to be more exquisite and diversified with health elements taken into top priority, brand power stands to be the recipe for winning the competition. Moreover, the strategy of enterprises development through culture is an irreversible trend in modern catering operation and management. Furthermore, the education and artistic cultivation serve as core competence of modern catering enterprises and the employed.  

Keywords:

Catering management, Aesthetic experience, Culture cultivation, Enterprises development through culture

References

[1] Zhanwei Hen. Reflection & Study on Tourism Culture & Its Main Streams: An Analysis Based on Tourism Culture[J].Humanistic Geography, 2007,4. (in Chinese)

[2] Wei Liu. An Introduction to Tourism[D]. Tertiary Education Publishing House, 2015,2. (in Chinese)

[3] Changhua Liu. An Introduction to Tourism[D]. Tourism Publishing House, 2008,5. (in Chinese)

[4] Jianmin Zhao. Catering Quality Control[D]. Liaoning Science & Technology Publishing House, 2001,1. (in Chinese)

[5] Jian Huang, Yongchao Lu. Traditional Dietary Customs in China & Foreign Countries[D]. Science Publishing House,2012,5. (in Chinese)

[6] Yimin Zou. Catering Management for Modern Restaurants[D]. China Finance & Economics Publishing House,2014,7. (in Chinese)

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Issue

Vol. 1 , Iss. 1 (January 2018)

Article Type

Management Practice

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