catering management scheme

catering management scheme, there are two main concepts of catering: one is catering, and the other refers to the industry or institution that provides catering to meet the catering needs of diners, so as to obtain corresponding service income. Let's take a look at the catering management plan and related materials. Catering management scheme 1

1, monitoring and measuring device control program

This program controls the provision, storage, calibration and use of monitoring and measuring devices that provide evidence for products to meet certain requirements, so as to ensure that monitoring and measuring activities are feasible and consistent with the monitoring and measuring requirements. After proper inspection, control and calibration of measuring and testing equipment, the verification equipment can maintain its accuracy, thus ensuring the measurement quality of products and making the control of measuring instruments have rules to follow.

2. The control procedure of customer satisfaction survey

stipulates that customers should take the initiative to conduct regular surveys, collect relevant information from customers, and comprehensively analyze the collected opinions, so as to measure and evaluate customers' feelings about the company's products and services, thus measuring and evaluating the performance of the quality management system, and input this information into the management review activities as one of the evidences of the effectiveness of the system operation. To measure and monitor the content of customer satisfaction, we should consider the compliance with the requirements of quality and food safety, the satisfaction of customers' needs and expectations, and the price and delivery of products.

3. Internal audit control procedures

In order to implement the company's food safety management system, and then find problems, improve problems and solve problems, it is necessary to put forward improvement suggestions through its own internal audit procedures, and this procedure is specially formulated to follow the relevant operations of internal audit.

4. Product monitoring and measurement control procedures

Our company has established monitoring, measurement, analysis and improvement processes, defined the applicable methods including statistics and their application degree, and ensured that the products purchased by the company meet the specified requirements. It is suitable for the monitoring and measuring process of purchased products and produced products (including semi-finished products). The operation department is responsible for monitoring and measuring the product quality, and the warehouse is responsible for the acceptance of the purchased product quantity.

5. nonconforming and potentially unsafe product control procedures

The purpose is to effectively control nonconforming products and give appropriate treatment, so as to ensure that nonconforming products in the previous process are not imported into the next process, and prevent the original expected use and delivery of nonconforming products. It is applicable to the unqualified control of products and services purchased by our company, as well as the unqualified control of related, installation and services of building intelligence (including computer system integration), electromechanical and safety technical prevention systems.

6. Control procedure of corrective and preventive measures

This procedure is specially formulated to enable the Company to take necessary corrective and preventive measures to eliminate the causes of potential nonconformities, prevent the occurrence of nonconformities and make all corrective and preventive measures follow. Preventive measures should be commensurate with the impact of potential problems.

the nonconformities (also called abnormal conditions) and potential nonconformities caused by the company's activities, products and services are all within the control scope of this procedure.

7. Process control procedures for production and service provision

The production process of our company's catering service is produced under the condition of blank space, and its controlled conditions are stipulated in the quality system documents and product realization planning documents. The purpose is to effectively control the production and service process, and ensure that the products are realized as planned and meet the specified requirements. It is suitable for the management of product production process, including the control of food production and window Five Blessingg process.

8. Emergency preparation and response

This procedure is used to identify potential accidents, emergencies and events, and make plans for them, so as to respond, prevent and solve possible food safety impacts. The emergency treatment plan should be reviewed or practiced, and relevant records should be kept to prove that it is managed, and the results should be used as the input of management review. Especially after the actual accident or emergency, we should ensure the review and repair

9. Requirements and review related to products

All departments of our company should fully understand the customer's requirements and expectations, accurately understand the customer's intentions, determine the customer's requirements for catering services, and make them clear in the system to achieve customer satisfaction. In view of the customer's product-related requirements, the company should review its contents before making a commitment to customers.

11, customer communication

The relevant personnel of the company should adopt a positive way to maintain communication with customers.

communication methods include: telephone, e-mail, meetings, documents, faxes, letters, seminars, discussions, etc. The content of communication includes demand information of products and services, contract information, evaluation information of products and services, etc. In particular, we should identify and evaluate the safety requirements of warehouse users for products.

II. Employment management of the company

The cultural and technical structure meets the standards

Article 1: All employees needed by the company shall be employed: the basic principles of employment:

(1) Set posts according to needs, appoint people according to posts, and pay according to responsibilities.

(2) Appoint people according to their merits, choose the best candidates, and encourage capable people to work part-time.

(3) Insist on two-way selection, optimize the combination, and employ people step by step.

(4) Determine the establishment and strictly control it.

article 2: the employment of new employees shall be reported by the employing department according to the needs of the work, and the human resources department shall make overall plans and employ them after approval.

article 3; The principle of being employed is that knowledge, morality, ability, experience and physique are suitable for the post or work; However, this restriction does not apply to special needs.

(1) Management cadres

1. Management cadres recruited from abroad must have college education or above, be healthy, love their jobs, and have more than one professional skill and other qualities.

2. Internally recruited management cadres should have a certain educational level, writing and expression skills, certain management experience, love their jobs, be law-abiding, and have good professional skills.

(II) General employees

Male under 45 years old, female under 41 years old, with junior high school education or above, in good health, with correct facial features, law-abiding and professional post skills. You can only be hired after a comprehensive assessment interview.

probation and registration

article 1: new recruits can only be tried after the interview by the human resources department. the probation period is two months, and those who pass the expiration period can be hired. Catering management scheme 2

1. Front office service skill assessment scheme

First of all, all the service personnel in the front office shall determine the daily allowance according to their posts, skills and functions (the post salary of the day), which shall be calculated according to eight hours, and at the same time, the number of units served and the turnover of the day shall be counted. Every waiter shall be charged with 3% of the turnover of the day's service and 1% of the drinks and drinks as the day's salary, so as to get more pay for more work.

the top is not capped. The supervisor shall take five thousandths of the total running water in the area under his jurisdiction as the salary of the day, and at the same time subsidize 21 yuan. The front office manager takes 8 ‰ of the turnover of the day as the daily salary of the day. At the same time post subsidies 31 yuan. The daily wage PA is calculated according to the 4.2 yuan per hour for the food delivery staff in the food preparation room, and the staff in the dish washing room, rough machining and receiving department are the same as above.

2. assessment of sales staff:

the sales staff will pay the post allowance according to the competent level, and at the same time assess the turnover and the number of private rooms. If two-thirds of the rooms are separated, there will be no less than 65 private rooms in the month, and the operating income will be no less than 41,111. Two-way simultaneous assessment, 5% for completion, 1% for private room and 2% for commission if it is not completed, and which item will be deducted if it is not completed. Drinks and beverages are included, but bottle opening fee is not included. The excess part shall be withdrawn by 8%, and after the excess is doubled, the excess part shall be withdrawn by 15%.

3. Examinee of the production department:

The proportion of products in the turnover is divided into: cold dishes account for 15% of the turnover, pork accounts for 15% of the turnover, chickens and ducks account for 16%, seafood accounts for 18%, stir-fried vegetarian dishes account for 16%, staple food accounts for 12%, and drinks account for 8%. Based on the above, the production department formulates the production structure. The cold dish room is assessed according to the daily collection of 111 cold dishes. Within 111 dishes (inclusive), 1 yuan will be awarded for each dish, 71% for the coolie and 31% for the coolie, and 1.3 yuan will be awarded for each dish. The wok is assessed according to the line. One wok, one chopping board and one chopping board are a line. Each line has 8 dishes, and each dish is 5 yuan's commission. The wok 2 yuan, the chopping board 2 yuan and the chopping board 1 yuan.

It is suggested to outsource the wing stalls of Haliotis diversicolor, with a ratio of 5 to 5

Steamed vegetable stalls: each stall will get a commission of 2 yuan.

2 yuan will be awarded for each snack.

the roast room is the same as above.

Option 2

Under the premise of ensuring the comprehensive gross profit of Party A (/111-/111), all personnel (including kitchen, waiter, sales, front office minister, supervisor, manager, security guard, logistics, etc.) will receive commission salary, that is, 21/111 of the turnover. This is the final total salary earned by Party B, with no upper limit and no lower guarantee.

Option 3

According to Party A's needs, Party B will allocate corresponding personnel, and the dispatched personnel will be appointed if they pass the examination. In addition to the normal salary paid by Party A, Party B will charge management/organization fees according to specific positions, including 311 yuan/month above manager level, 211 yuan/month in charge, 111 yuan/month for foreman, 81 yuan/month for waiter and logistics, and 311 yuan/month for chef's technical position. Catering management scheme 3

The new idea of catering management now is to apply the principles of market economy, instead of the early planning era. The selectivity of customers' consumption is small and the irrationality of consumption leads to the early catering operators taking "one step at a time". Because the previous catering market was in short supply, today's catering market has shifted from the seller's market to the buyer's market.

and the concept of consumer consumption is becoming more and more mature. Therefore, the management and operation of catering industry should implement "planned management". The so-called "planned" management, that is, from the preparation and design of catering to the medium and long-term operation, should be organized and planned. In my opinion, it should be carried out from the following aspects.

first, the positioning of market operation

market research and analysis, to establish a restaurant, we must first conduct market research and do a good job in market positioning. Because the consumers in these two markets are not dominated by the catering consumption market, after the number of meals is determined, the Marketing Plan should be made in the first place before catering operation, and the following matters should be considered before positioning this restaurant.

1. local eating habits and hobbies: including: whether the raw materials and ingredients of dishes are easily purchased. Local people's taste requirements for dishes, the acceptance of production methods, and the price acceptance ability.

2. The dining form of the dining staff; What kind of state is the consumption structure of the local consumer market, which is dominated by business banquets or public funds consumption or family banquets?

3. The mode of transportation for diners; This is particularly important, and it also determines whether the location of a restaurant is conducive to the convenience of consumers.

4. Layout of dining environment, because after SARS a few years ago, people have more demand for dining environment, especially whether there are enough measures for air circulation, dining space and daily cleaning and hygiene of dining environment.

To sum up, it shows that a restaurant can only meet some customers' needs, and it is necessary to analyze its own capabilities and competitors that threaten the restaurant in the local market, and carefully determine which class the restaurant's customer-oriented group is.

Second, the layout of the business premises

After the above factors are determined, the site of the business premises must be laid out, and the following work contents must be considered in the layout:

1. The equipment configuration of the kitchen and the ratio of seats;

2. Coordination between kitchen cuisine and floor service;

3, health and epidemic prevention facilities, equipment configuration;

4. Introduction and control of water, electricity and lighting;

III. Personnel

The success of the restaurant industry depends on the' management personnel' of the restaurant after the hardware has become a foregone conclusion. Restaurants should organize personnel at all levels to implement it after determining their own business orientation and venue layout. How to make the restaurant operate? This is a question of employing people. And the first thing to do is to make a plan for employing people, and to choose and use the personnel in each post with a purpose. Work out a set of human organization structure system suitable for this restaurant. The main contents are as follows:

1. Every employee has his own job title, rank, cooperation personnel, job responsibilities and work quality standards;

2. explain in detail the subordinate relationship between the personnel of each department, and implement the work mode of reporting step by step and taking responsibility system step by step;

3. Make a strict training plan, including daily training and planned training;

4. clearly stipulate the salary and income of each post and the corresponding incentive mechanism;

5. We should correctly establish the concepts of external customers and internal customers. Internal customers are front-line employees who directly serve customers. As management and second-line departments, they are people who serve internal customers (front-line employees). Only when the service for "internal customers" is done well can the service for external customers be done well.

6. We should fully understand the significance of 81 and 21 theories to the catering industry. That is, 81% of the profits are generated from 21% of the products; 81% of the problems are caused by 21% of employees; 81% of management (operation) suggestions are generated from 21% of managers.

Therefore, to run a good restaurant depends on 21% managers and 21% good products. To this end, the owner should authorize 21% of the management personnel. First, he should share information with the management personnel, including cost, gross profit, cost and market share.

enable managers to make more constructive suggestions. Secondly, there should be limited authorization, that is, within a certain range, under what circumstances, managers at all levels can decide to deal with the problems without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal.

iv. management system

the management system of catering is the life of a restaurant. today's society is the era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically when formulating the daily management system.

1. Human resources: including employment system, salary system and incentive system;

2. Business and sales: including sales targets, promotion methods, dish features, service features and innovation requirements;

3. Financial cost: including procurement system, cost control method and asset management system;

according to the above three points, we can truly achieve "everyone has a post, has a basis for doing things, has a goal in action, and works productively".

V. Operation

The operation of the catering industry usually has the following seven indicators, namely: operating income, operating direct costs, manpower and human resources expenses, and energy.