During the tour, the tourists first came to an ancient castle. This castle has a long history and rich cultural connotations. The tour guide introduced the historical background and architectural features of the castle in detail. In the courtyard of the castle, the chefs of Wang's All-Series Hotel had already prepared a feast of delicious food.

The table was filled with a variety of exquisite dishes, including traditional local delicacies such as juicy roast meat, fragrant stews and delicious cakes, as well as special dishes of Wang's full-line hotels, such as "Secret Herb Roast Fish" and "Fantasy Four Seasons". While tasting the food, tourists admired the beautiful scenery of the castle, as if they had traveled back to ancient times.

"The food here is so delicious!" a tourist exclaimed, "and it feels really special to enjoy the food in such an environment."

Another tourist nodded in agreement: "Yes, this 'food tour' project is really great. Not only can we enjoy the beautiful scenery, but we can also taste such delicious food and learn about the local history and culture. It's really killing two birds with one stone."

As the "Food Tour" project continues to advance, more and more tourists are attracted by this unique tourism project. They sign up to experience this feast of food and culture.

In order to meet the needs of different tourists, Wang's hotels are constantly innovating and improving the content and form of "food tours". They have launched travel routes with different themes such as parent-child tours, couple tours, and elderly tours to provide tourists with more personalized services.

During a parent-child trip, Wang's All-inclusive Hotel prepared a special food-making course for the children. Under the guidance of the chef, the children made some simple delicacies, such as biscuits and cakes. This not only allowed the children to experience the fun of cooking, but also cultivated their hands-on ability and creativity.

For couples, the hotel creates a romantic dining environment for them. On the beautiful beach, there is a carefully arranged dining table filled with flowers and candles. Couples can enjoy the beautiful sea view, delicious food and romantic time.

For elderly tourists, Wang's All-inclusive Hotel pays more attention to the health and nutrition of food. They prepare some light and easy-to-digest food for elderly tourists, such as vegetable soup, steamed fish, etc. At the same time, professional doctors are arranged to provide health consultation and services for elderly tourists to ensure that they can maintain a good physical condition during the tour.

As the "Food Tour" project continues to be popular, the popularity and reputation of Wang's All-Series Hotels are also constantly improving. More and more people are beginning to understand and pay attention to Wang's All-Series Hotels. They come to the hotel to taste the food and feel the unique charm here.

"I had only heard that Wang's All Series Restaurant was famous for its food before, but now that I have participated in their 'food tour' project, I have truly experienced the charm of this restaurant." A tourist said with emotion, "The food here is not only delicious, but also allows us to understand the local history, culture and customs. It is really an unforgettable experience."

In the future, Wang's full range of hotels will continue to expand their business areas, constantly innovate and improve the "Food Tour" project. They believe that through this project, they can not only bring more delicious food and surprises to tourists, but also make greater contributions to the local tourism industry.

At the same time, they will continue to work hard to improve their service level and quality, provide customers with a better dining experience, and consolidate their position in the catering market.

……

As the business continues to expand, Wang's entire hotel chain is like a giant ship speeding through the vast ocean, but the difficulty of management is also increasing. Standing in front of the office window, looking at the bustling crowd and busy employees outside the hotel, Wang Jianye is filled with worry and thought.

He knew that Wang's full-line hotel was no longer a small restaurant, but a large enterprise that occupied an important position in the catering market. With the continuous increase of branches and the expansion of business scope, the traditional management model could no longer meet the current needs. If advanced management concepts and methods were not introduced in time, the development of the hotel would be bottlenecked and even face the risk of decline.

"We must make changes and introduce advanced management concepts and methods to ensure the sustainable development of the hotel," Wang Jianye said seriously at the management meeting.

Wang Bingbing nodded in agreement: "Dad, I also feel that our current management is a bit out of date. With more and more people, coordination is becoming more and more difficult. We really need some new ideas and methods."

Ma Hua also expressed his opinion: "Yes, we can invite a well-known management expert to the hotel for training and guidance. They have rich experience and professional knowledge, which will surely bring us a lot of inspiration."

After some discussion, everyone unanimously decided to invite Professor Li, a management expert with an outstanding reputation in the catering industry. Professor Li has served as a consultant for many large catering companies and has in-depth research and unique insights into the management of the catering industry.

When Professor Li arrived at Wang's All-inclusive Hotel, he immediately got down to work. He first conducted an in-depth analysis and diagnosis of each link of the hotel. He visited each branch, talked with the employees, and observed their work processes and service quality. He also carefully studied the hotel's financial statements, staffing, and menu development.

After a period of research, Professor Li convened the hotel's management for an in-depth analysis and report.

"Through my observation and analysis, I found that there are some problems in all Wang's hotels. First of all, the staffing is not optimized enough. Some positions are overstaffed, while some key positions are understaffed. This not only leads to a waste of resources, but also affects work efficiency." Professor Li said seriously.

Wang Jianye listened carefully and nodded in agreement from time to time.

"Secondly, cost control also needs to be strengthened. There is still a lot of room for optimization in food procurement, energy consumption and other aspects. We can reduce costs and increase profits by establishing a more scientific procurement system and rationally arranging energy use," Professor Li continued.

"Also, the performance appraisal system needs to be improved. The current performance appraisal focuses too much on performance indicators and ignores aspects such as employees' teamwork and innovation. We should establish a more comprehensive and scientific performance appraisal system to motivate employees to work actively and improve overall performance."

Professor Li's analysis and suggestions made the hotel management deeply aware of the seriousness of the problem. They all expressed that they must carry out reforms and innovations according to Professor Li's suggestions.

Under the guidance of Professor Li, all Wang's hotels began comprehensive reform and innovation. First, they optimized and adjusted the staffing. Through job evaluation and personnel capacity analysis, they rearranged the personnel in various positions to ensure that there were suitable candidates for each position. At the same time, they also strengthened employee training to improve the comprehensive quality and business capabilities of employees.

"We want every employee to be able to give full play to their potential and contribute to the development of the hotel." Wang Jianye said at the staff training meeting. In terms of cost control, the hotel has established a scientific procurement system. They have established long-term cooperative relationships with some high-quality suppliers to ensure that the quality and price of ingredients can be guaranteed. At the same time, they have also strengthened the management of energy consumption and formulated a series of energy-saving measures, such as reasonably arranging lighting time and optimizing the use of kitchen equipment.

"Cost control is one of the keys to business development. We must reduce costs and increase profits as much as possible while ensuring quality," Wang Bingbing emphasized at the cost control meeting.

In terms of improving the performance appraisal system, the hotel has developed a more comprehensive and scientific set of appraisal indicators. In addition to performance indicators, they have also added assessment content in terms of teamwork, innovation, service quality, etc. At the same time, they have also established an incentive mechanism to reward employees with outstanding performance and stimulate their work enthusiasm and creativity.

“We want every employee to know that as long as they work hard, they will be rewarded,” Ma Hua said at the performance appraisal meeting.

After a period of hard work, the management level of all Wang's hotels has been significantly improved. The work efficiency of employees has been improved, costs have been effectively controlled, and the service quality has been further improved. The hotel business is more prosperous and customer satisfaction is getting higher and higher.

"Professor Li's guidance is really timely. Our management level has greatly improved now, and I believe our hotel will get better and better." Wang Jianye said with emotion.

……

In the early 1990s, Wang's full-line restaurants were like a shining star in the Chinese catering market, developing steadily and exuding a unique charm. Every day, the restaurant entrance was bustling with people coming and going, diners here tasted delicious Chinese food and felt the strong local cultural atmosphere.

However, undercurrents often surge beneath the calm surface of a lake. A new challenge quietly arrived when a well-known foreign restaurant, "Golden Feast", opened a branch in the city where Wang's full-line hotel was located.

The Golden Feast Hotel comes from romantic France. As soon as you step into this hotel, you can feel the elegant French decoration style. Exquisite carvings, gorgeous chandeliers, soft carpets, every detail shows nobility and luxury.

Their French cuisine is exquisite, from the presentation to the taste, it is a work of art. Coupled with the high-quality service, the waiters are dressed in neat uniforms, behave elegantly, and smile just right, which quickly attracted the attention of many diners.

As soon as they opened, they launched a series of high-end French set menus. The prices were high but they attracted many consumers who pursued a high quality of life. These consumers were attracted by the exotic style and high-end quality of the "Golden Feast" and came to try it. For a time, the "Golden Feast" became a hot topic in the city, and people talked about the food, decoration and service there.

As the helmsman of all Wang's hotels, Wang Jianye soon learned the news. He sat in his office, listening to his subordinates' reports, and was filled with worry. His brows were furrowed, his fingers tapped lightly on the table, and he fell into deep thought. After a moment, he urgently called a meeting of the management.

The atmosphere in the conference room was solemn, and everyone's face was full of seriousness. Wang Jianye said solemnly: "Now a foreign restaurant has opened here. Their strength should not be underestimated. As we all know, the competition in the catering market has always been fierce, and now there is another powerful opponent. We must find a way to deal with this new challenge."

Wang Bingbing frowned and said, "Dad, their French cuisine is very unique, and the decoration and service are very high-end. We can't take it lightly. Their presence will definitely divert some of our customers."

Ma Hua analyzed: "They mainly rely on high-end positioning and exotic styles to attract customers. But we also have our advantages. We understand the tastes and needs of local people, and we have accumulated word-of-mouth for many years. We cannot be intimidated by their momentum."

Everyone nodded in agreement. After a heated discussion, everyone unanimously decided that all Wang's hotels should innovate while maintaining their own characteristics to meet the challenge of the "Golden Feast".

In the kitchen, a place full of creativity and passion, the chef team began intensive research. Chen Xiaoyang led the chefs to consult a large number of food books and materials. They spent time in the library, flipping through books about Chinese and French cuisine one by one, looking for sparks of inspiration. At the same time, they also invited some French chefs to communicate.

When the French chefs arrived at the kitchen of Wang's All-Round Hotel, the atmosphere suddenly became lively.

"Hello, I'm very happy to be here and communicate with you all." A French chef said in French, and the translator next to him quickly conveyed the message to everyone.

Chen Xiaoyang responded with a smile: "Welcome, we are looking forward to learning something new from you."

The French chefs demonstrated their French cooking skills, from the knife skills to the cooking temperature, every step was full of art. The chefs from all Wang's hotels watched carefully and asked questions from time to time.

"Why do we need to add this seasoning at this time?" a chef asked curiously.

The French chef patiently explained: "This is to make the flavor more intense while also keeping the ingredients fresh and tender."

During the communication process, Chen Xiaoyang constantly reminded everyone: "We should learn from their strengths, but we must not lose our own characteristics. We should make dishes that make customers feel novel but also taste familiar."

After countless attempts and adjustments, they finally launched a dish called "Chinese-French Stew". This dish combines Chinese braised pork with French red wine sauce, and is served with some French side dishes, such as fresh asparagus and small tomatoes. The richness of the braised pork and the richness of the red wine sauce blend together, giving it a mellow and layered taste. (End of this chapter)