The course provides a comprehensive introduction to administrative management in the foodservice industry, covering core principles, management skills, and business operation strategies. Participants will learn how to effectively organize and manage restaurant operations, including knowledge and skills in areas such as human resources management, budget control, supply chain management, and customer service. The course content includes case studies, practical exercises, and industry trend analysis to help participants succeed in the field of administrative management in the foodservice industry. Upon completion of the course, participants will have professional knowledge and skills in administrative management in the foodservice industry, enabling them to effectively manage restaurant operations and provide a quality service experience.