16 Aspects of Hotel Management - Hotel Management Knowledge

Do you know what are the 16 aspects of hotel management? Do you know about the 16 aspects of hotel management? Below, I share with you the knowledge of 16 aspects of hotel management, I hope it will help you!

Management success factors

1, intellectual factors: memory, understanding, imitation, creation of four progressive stages.

A Institutions of further professional education B Work site learning.

2, non-intellectual factors: refers to the person's personality, temperament, mental capacity, vigor, boldness, the ability to use knowledge, thinking methods.

A. Non-intellectual factors are an important factor in determining success or failure, involving a wide range, but also difficult to learn on the surface? Such as dealing with setbacks, difficulties, and being angry.

3. A combination of both? The basis for success: opportunity is equal for everyone. Wise people create opportunities, strong people can seize opportunities

Opportunities, weak people are waiting for opportunities, fools lose opportunities.

4. The concept of success? The value must be reflected in the work does not speak? The concept of "success" is not only about the value of the work, but also the value of the work of the people. and? The concept of "value" must be embodied in the work of not talking about hard work and fatigue. Only talk about? The efficacy of focusing on the results, downplaying the process.

5 management level:

A to implement a person to complete a certain work B to him to complete this work well C he willingly to complete the work D he took the initiative to actively help the leadership to come up with ideas, do a good job. e not go to work? Being forced (coaxed) to work? Worked under supervision? To work with a purpose (in order to get praise and reward)? The first thing you need to do is to take the initiative to work without asking for anything in return.

The Role of Managers

1 Role:?A Teacher B Bole C Chancellor D Judge E Role Model F Bridge G Carpenter H Orchestra Conductor

2 Misunderstandings of Management:?A Punish instead of Manage B Thick and Thin C Excessive Might D Conformity E Reprisal F High and Mighty G Cynical H Standing by and Watching I Turning a blind eye to the situation

Babysitter, Doctor, Parent, Friend, Foe

Nanny, Doctor. Parents, friends, enemies

3 how to deal with subordinates?A complaints, whining B complaint C incitement D unreasonable suggestions E flattery F resignation G work errors H dissipation of slack

4 how to do a good job subordinates on the road to the roadmap? Teach them to fish, or teach them to fish.

5 distance in management:

A grasp of the role of distance:

Clearly their own responsibilities, in the planning, organization, command, supervision, coordination of the act of showing a high level of business qualities, so that the subordinates feel that your ability to create, resilience, experience, the use of business knowledge to exceed him? Pull away from the role distance.

Employees hope that managers (superiors) are not like managers, is a friend with the same suffering, **** suffering. Suffering in the front, enjoyment in the back, do the staff's sweetheart, thus eliminating the gap between the superior and subordinate relations? Closer role distance.

B regulate the emotional distance with the staff:

Care for the staff, increase the opportunity to contact with the staff (pay attention to the way), but should not be overly close, otherwise the loss of authority and dignity, and even appear in violation of the principle of transgression (in the way of feelings and disciplinary action can not be handed down).

The emotional distance is the most difficult to grasp.

6 managers of the five powers?A coercive power B statutory power C rewards and punishments D expertise power E personal influence power

7 managers should be equipped with the ability?A creative ability B strain capacity C bearing capacity

D the use of modern technology (the use of knowledge) E training capacity

8 managers should keep in mind: intellect, knowledge, ability, quality, Awareness of the five realms is a gradual improvement

site management what

1 check the subordinate's grooming, courtesy and politeness, the implementation of the work instructions, work efficiency, and manipulation of norms.

2 Jurisdiction environment, safety factors, facilities and equipment for normal operation.

3 Guest complaints, emergency handling, command, coordination.

4 Maintain clean, safe, efficient, and customer-friendly operations.

5 Critical time, critical positions, critical personnel, critical touch points.

6 Do not blame subordinates when facing customers, even if he is wrong.

7 on-site management to be good at controlling the situation in the area, deploying good personnel, commanding good operation, handling good complaints, grasp what should be done, what should not be done, when to do.

8 site management is like an orchestra command is mainly through the coordination, control, command of the three functions of the jurisdiction? Potential? Grasp, including the situation, atmosphere, rhythm, efficiency, personnel allocation.

Safety and emergency handling Records and summaries

1, summarize? The ladder of progress is the affirmation of the achievements of the previous work, the error of reflection. So each manager to treat the same as the plan to treat the summary.

2 departments should be weekly and monthly a simple summary, according to the relevant data to analyze, in order to determine the focus of the next week (month).

3 summary of the data relied on mainly financial income statements, inventory tables of various departments, the business department customer history files, lobby assistant guest complaint form (information feedback) table, procurement cost analysis table, quality control summary table, resident analysis table, dish ranking table and so on.

4 work summary is the affirmation of the achievements of the previous work, the error of reflection. So every manager should treat the summary as the plan.

Marketing

1 make personality, make characteristics, make differences, make culture.

2 In the design and construction of the hotel, it is necessary to market first, the product follows the market.

3 Cognition and reality? Decision-making foothold: Cognition is investors, operators based on their own experience and other references and reasoning, the desired? Need to reflect? , is a possibility, while the reality is the customer's desired, required? Need to image?

4 hotel is now popular nativism, but pay attention to the need to meet the needs of the target market of the hotel, otherwise there is a decorative effect without return on investment

5, the target source can be divided into Class A Since you can not meet his needs, he will not come. Class B You meet his needs well, he often come. Class C you can meet his needs, but he likes new and old him. Class D You can meet his needs, but he can not afford to spend.

6, the hotel to engage in activities, especially to engage in food festivals, etc., and will not immediately have any huge returns, mainly to cause the guests to pay attention to the long term, that is to say, for BC two types of guests to carry out activities.

Learning and training

1 training to be linked to the hotel's strategic objectives, so that training to ensure that the hotel business plan, the completion of the goal.

2 training work is divided into two systems? Training business plan preparation system; training business completion supervision system.

3 training business plan preparation system? A involves the hotel's business plan, market plan and strategic objectives. B by the hotel decision makers to participate in, can not simply be done within the human resources. C review the business objectives, identify the training needs, clear training objectives. D according to the staff deficiencies to be analyzed, the development of targeted training programs. E establish the training theme of the various departments F training budget. training schedule, Training schedule. G Training for junior managers or training for subordinates by junior managers

4 training business completion monitoring system? Establish a set of internal procedures to record the completion of the training program: department, lecturer, mode of instruction, location, training topics, time, month of completion, the number of participants, the effect and so on.

5 study abroad, internships, out of the examination, etc. should be trained in a different way to train others.

6 foreign hotels or domestic standardized hotels each year 'training costs are annual turnover of 0.5 %?1%.

7 training? Two ways: A. Heuristic training B. Reflective training

Catering Management

1 Introduction? It is a respect for the fruits of the chef's labor and part of marketing.

2 Guest history file is a means to grasp the pulse of the market.

3 The idea of big and comprehensive should not be, because you can not meet all the requirements of all guests.

4 launched a children's menu? Menu: cartoon try Nutritional ingredients Dishes: easy to digest Easy to make bright colors

Tableware Seating Environment Children's Paradise Prizes Propaganda Birthday Service

(a) Talk about the innovation of dishes

1, raw and cold veggie light, cooked and hot meat and thick, is the general requirements for the production of Chinese food.

2, health, practical, fashionable concept has become a hot spot of catering consumption.

3, dish innovation must adapt to the market, catering to changes in consumer demand. To consider what the current customers are more interested in.

4, even if the development of ancient dishes, local dishes, but also in line with the dietary needs of modern people, the renovation of traditional dishes, the introduction of folk dishes, but also to take into account the needs of the target customers.

5, to work from the catering development trend, dishes consumption towards, to accurately analyze and predict the future dietary trends.

6, innovative dishes must be edible as a prerequisite to adapt to the customer's taste for the purpose.

7, innovative dishes of raw materials and not to pay attention to high-grade, precious, cooking process does not have to pursue complex, cumbersome, and the need to be edible under the premise of doing things beautiful, beautiful taste.

8, should be advocated is the use of ordinary raw materials, after a unique idea, to create a more innovative dishes. Good nutrition, good taste, loved by guests,

9, innovative dishes to put nutrition and health in the first place.

10, the dishes of a variety of main and auxiliary materials whether to do the same kind of interchangeable, scientific collocation and whether to do a reasonable cooking and utilization.

11, the development of innovative dishes to adapt to the public as the goal, advocating the development of new dishes in the ordinary raw materials. To be based on easy access to raw materials, the price is modest and beautiful, the general public can accept, its influence will be large.

12, the cooking of innovative dishes should be simple to minimize the cost of man-hours, can be produced in large quantities.

13, the research and development of innovative dishes should highlight the local cultural characteristics.

14, the new dishes should strive to reduce costs, taking into account the ability of customers to spend.

15, innovative dishes must follow the laws of cooking, resolutely opposed to the wind of impatience. Starting from the basic work, pay attention to the knife, fire; not blindly pursue changes in the shape and flavor of the dishes,

16, can not simply put the effort and energy on the decoration and packaging of the dishes, not on the dishes themselves to study. (ii)? Farmhouse restaurant? How to attract people?

1 What makes a good scene is not long? Mainly guests want to savor the farmhouse flavor is not reflected, either the environment is not? The first thing you need to do is to get your hands dirty. The first thing you need to do is to get your hands dirty. City meal? The first time I saw this, I had to go to a different place.

2 dining environment is a vital? spiritual dish? The first thing to do is to create a rural, farmhouse atmosphere. Dining place is best chosen in the farmyard, in the mountains to have mountains and water, to see the farmland farmhouse, hear the cowbell, dog barking, chicken whine, to ? Elm and willow shade backyard, peaches and plums in front of the hall? The restaurant does not have air conditioning in the summer there is a natural wind cool, winter heating with charcoal fire or fire pit.

3 from ? Farmer's dinner? s food ingredients,? Farmer's dinner? The best thing is to let the guests see for themselves that you are from the garden picking peppers, eggplants, and mountain bamboo shoots, mushrooms and a variety of wild vegetables, as well as home-made tofu, kimchi, pickles, or freshly-cooked fish. This way the guests can eat more happy, more assured.

4 from the cooking method, to use the traditional methods of farming. Do coarse grain fine, coarse vegetables fine. The staple food should not be limited to rice and steamed bread, to let the city people eat in the city not often seen ? Farmer's rice? For example, corn or millet mixed with rice to do the honeysuckle rice, red beans or green beans mixed with rice to do the beans rice, with radish or carrot tassels mixed with rice to do the cauliflower rice, with the old pumpkin mixed with rice to do the pumpkin rice, with the rice soup boiled potpourri, with the tender corn mixed with tender pumpkin boiled in broth, hand-rolled noodles, ramen noodles, knife-shaved noodles, and so on, the city people will eat these meals will feel the texture of fresh.

5 in the dishes, to make a variety of dishes with homemade flavors in a farming method. For example, turnip rib soup, lotus root rib soup and a variety of fresh vegetables and farmhouse pickles, farmhouse pickles, etc., these things are rare for city people. In terms of meat dishes, the farmer's own smoked bacon, preserved chicken, preserved duck, preserved goose, preserved sausage, loach stewed with comfrey, etc., especially pleasing to the city people.

6 condiments are best not to use MSG, chicken essence and soy sauce, to use the farmer's own spicy sauce (pea sauce), sweet sauce (noodle sauce), rice vinegar seasoning, the taste is more authentic. In addition, you can also run some traditional farmhouse snacks to recruit guests.

7 from the cookware, do not use aluminum pots, pressure cookers, to use the farmer's hanging pots of stewed rice, with cedar wood retort steaming rice is particularly soft and rotten, with an iron pot to cook rice has a thick layer of potpourri, particularly fragrant and crisp. Do not use aluminum pots to make chicken soup, broth, to be stewed in a casserole, simmering broth was milky white, the taste of things not fragrant. Do not use alcohol stoves, electric stoves, do not use hot pot dishes, to use the traditional triangular stove, sitting on the top of a small ear pot or earthenware stew bowl stew. Stove do not use gas stoves, it is best to use a wood-burning pipe stove, this wood-burning pipe stove to do the meal is better than using gas to do the meal is delicious, and the smoke curls up, don't have a kind of farmhouse style.

8 from the tableware, do not and the city restaurant than luxury, to have a kind of farmhouse simplicity, available earthenware bowl, ordinary ceramic bowl with vegetables, with ordinary blue bowl with rice, with ordinary red lacquer chopsticks, black lacquer chopsticks can be used to make tea, the best use of farmland with the black ceramic kettle, this earthenware teapot in the city people will feel very fresh, and bubble out of the tea is also very good to drink. The water used to make tea should be mountain spring water, and the wine pots should be traditional small copper pots and small tin pots, warming the wine with traditional pots, and the wine cups should be small ceramic cups with three coins. All tableware should avoid using plastic products, using plastic products have brake? The landscape of the farmhouse meal.

9 business? farmhouse meal? The boss, chef and hospitality staff to wear the national costume, both speak Mandarin, but also say the local dialect, such as Shandong, Sichuan, Hunan is very good. Guests can eat with ethnic songs and dances and local literature and art for guests to accompany the meal.

Quality Management

1 Quality management is not only the management of the hotel to eliminate substandard products and low level of service, but to strive for excellence.

2 Quality control? A four-step management tool: set up quality standards; assess performance against standards; take action when standards are not met; and develop a plan to improve against standards.

3 If the employees who play the most important role in quality management become the object of quality management, it can only further affect the quality of hotel service management.

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