The goal of catering management (1) is to realize the optimal allocation of resources in catering enterprises. The resources of catering enterprises include both internal and external resources, as well as tangible and intangible resources. Catering business aims at directly or indirectly obtaining economic income, whether it is to achieve the benefit goal or the brand goal. The content of catering enterprise management can not be simply limited to cooking and kitchen management, but should make better use of production factors such as manpower, material resources, financial resources, information, etc., that is, optimize resource allocation, thus generating greater value and realizing the business objectives of catering enterprises.
(2) To provide customers with high-quality catering products and services. The catering department is the only department that produces and provides physical products. Hotels of all grades and styles organize catering departments to provide high-quality products that can meet the needs of guests according to their own market positioning and business strategies. The focus of catering management is exquisite and delicious dishes, and the quality of dishes means that various characteristics of dishes can meet the physical and psychological needs of guests. Guests' evaluation of the quality of dishes is generally based on past experience and understanding, combined with the inherent requirements of the quality of dishes, through sensory appraisal such as smell, vision, hearing, taste and touch. The specific requirements are: color-bright color, appropriate color matching; Aroma-the aroma is tangy and stimulates appetite; Taste-pure and delicious; Shape-unique shape and standard loading; Quality-pay attention to material selection and fine knife work; Equipment-equipment matching, icing on the cake; Name-the name is very scientific and intriguing. It can be seen that the development and production of high-quality dishes is the basis for providing high-quality catering products. In addition, it is necessary to provide a pleasant dining environment and rest assured restaurant hygiene.
In order to achieve comfortable and perfect service, catering service must have four characteristics: beauty, affection, liveliness and quickness. The so-called beauty is to give guests a feeling of beauty, which is mainly manifested in the beauty of the waiter's appearance, soul, language, behavior and expression; Love, that is, service must be humane; Accommodation mainly means that the service should be just right; Fast, that is, in terms of service efficiency, we should meet the needs of guests, serve food quickly, and all kinds of services should be timely. In addition to formulating reasonable procedures, we should also pay attention to the modernization of service means.
(3) Create sustainable and ideal economic benefits for enterprises. The ultimate criterion for testing the quality of catering management is efficiency. The benefits of the catering department mainly include two aspects: ① Direct benefits refer to the economic benefits of the catering department, that is, the profit level; (2) Indirect benefits refer to the conditions created for the sales of guest rooms and other hotel facilities and the impact on improving the visibility and competitiveness of the whole hotel. The catering department should strive to improve the economic benefits on the basis of seeking overall benefits.
(4) Advocating food culture to promote and develop the catering industry. Under the background of knowledge-based economy, people's catering consumption has also attached more cultural requirements. Modern people pay attention to cultural taste. They bid farewell to the original food and beverage consumption? Eat big fish and meat? The physiological pursuit, instead? Eat culture and taste the plot? The spiritual pursuit of. They go to restaurants for consumption, and their motivation is to buy culture, consume culture and enjoy culture. Therefore, hotels should highlight the cultural nature of management in catering management.
Contents of catering management (1) Human resource management of catering enterprises. Human resource management is the primary task of catering management. Including staffing, recruitment and training, assessment and incentives, to maintain the dynamic balance of catering enterprises.
(2) Product quality management of catering enterprises. Its main contents include tangible kitchen product quality management, intangible service quality management and dining environment management.
(3) Work order management of catering enterprises. It mainly includes workflow planning, making production specifications, making management system, designing operation management table and establishing supervision mechanism.
(4) Management of operating benefits of catering enterprises. The management of operating benefit of catering enterprises is the most quantitative content in catering management, and it is also the most concerned content of catering enterprise investors. Including business plan management, business index management and marketing plan management.
(5) Management of materials and raw materials in catering enterprises. It mainly includes equipment and facilities management, tableware management and food raw material management.
(6) Health and safety management of catering enterprises. It mainly includes food hygiene and safety management, production and operation hygiene and safety management, equipment and use hygiene and safety management, product sales and environmental hygiene and safety management, and establishment of catering hygiene and safety management system.
(7) Conditions of catering employees. In addition to the basic qualities of etiquette, cooperative spirit, honesty and courtesy, catering employees should also hold valid health certificates and obtain food hygiene and safety knowledge and corresponding job skills training certificates in accordance with regulations.
The scope of catering management training From the perspective of management, catering management training should focus on three modules:
(A) Food and beverage cost control
First, make your menu come alive? Catering menu marketing and price management
1, implementation of menu strategy and its application control
2. Food welcome index and sales index
3. Menu ME analysis and marketing strategy implementation
4, menu evaluation and correction method
5, menu pricing and strategy
Second, does the source control the quality of dishes and the cost of raw materials? Procurement and supply management of food raw materials
1. How to manage and control procurement and acceptance?
2. Safe warehouse management reduces unnecessary losses.
3. Modern kitchen supplies management methods
4. Inventory capacity control and order point control
5. Economic batch control
Third, marketing management, plugging management loopholes? Sales and management control of catering products
1, sales management of catering products
2. Marketing skills of catering products
3, catering sales bill control
4, cashier accounting management control
5, waiter fraud and prevention.
4. Every customer is a living advertisement of the restaurant? Marketing management of catering market
1, master four new catering marketing concepts.
2. How to implement real catering marketing?
3. Master customer service marketing methods.
4. Use strategies such as all-staff marketing to attract customers.
5. Give full play to the experiential marketing function of the restaurant environment.
Verb (abbreviation for verb) management creates benefits? Cut? To spend needlessly? Catering cost accounting and cost control
1, the cost consciousness that managers should have.
2. controllable cost, variable cost and variable cost of catering.
3. Processing cost of catering raw materials and food cost
4. Build a catering cost control system.
5. Cost control in all aspects of catering management.
(B) catering human resources management
First, the professional quality of restaurant managers has been improved.
1, three kinds of management consciousness of restaurant managers
2. Six qualities and core values of catering managers
3. Role-playing in catering enterprises
4, shape their own leadership prestige and affinity training.
5. Deal with the relationship between the restaurant manager and subordinate employees.
Second, establish an excellent service team in the food and beverage department.
1, the composition of excellent catering team and the cultivation of subordinate's sense of belonging
2, catering excellent staff team to build.
3. The daily management methods of restaurant managers
4, restaurant staff and assessment management.
5, food and beverage department staff training and training plan
Third, the establishment of quality service restaurants.
1. Create a comfortable dining environment for guests.
2. Excellent quality, service attitude and service procedures of the restaurant.
3, restaurant quality service management methods
4. Personalized service in restaurants
5, restaurant service quality management and control four
Four, restaurant manager budget objectives and benefit management
1, restaurant budget target determination method
2, restaurant budget target promotion method
3. Sales control of restaurant budget target
4. Service control in the process of catering sales.
5, restaurant profit control and assessment
Verb (abbreviation of verb) to establish an efficient and harmonious catering management team
1, conceptual guidance of catering team
2. Cultivate a good professional attitude of catering staff.
3, team management and construction from the details.
4. Team communication and career motivation, planning and standardization.
5. Improve the leadership of catering managers.
(3) Catering operation management
I. Pre-catering Planning and Investment Budget
1, preparation and planning before catering
2. Location choice and business circle effect of catering enterprises
3, food and beverage items and equipment procurement
4. Team formation before catering
5. Investment budget of catering enterprises
Second, the restaurant environmental management planning and layout
1, restaurant location planning
2. The first consideration of restaurant design.
3. Number of seats, area and dining room area
4. Restaurant decoration and behavioral psychology.
5. KFC restaurant environment and brand culture
Three, catering six routine management
1, Frequently Asked Questions on Catering Management
2. Three misunderstandings of catering management
3, kitchen, lobby, warehouse six routine management methods.
4, often classified, often managed, often clean
5, regular maintenance, regular specification, regular education,
Four, restaurant chain operation and management
1, product standardization of catering chain
2. Chain operation and consumer behavior analysis
3, the chain brand image strategy
4. Chain marketing strategy
5. Operation and management of chain stores
6. Network expansion and site selection
7, procurement and distribution management
8. Franchise chain management