basic knowledge of catering management

1. The goal of a hotel should be to provide the best service to its guests. The fundamental purpose of hotel management is to make guests feel comfortable and convenient.

2, catering products are tangible products and intangible products (food, drinks, etc.) and intangible products (cooking skills; , restaurant service, etc.).

3. The quality of catering service is not only directly related to the "reputation" and "image" of the hotel, but also directly affects the "customers" and "economic benefits" of the hotel.

4. Most of the raw materials for producing catering products must be fresh raw materials, so that guests can taste fresh and delicious dishes.

5. Restaurants can increase sales and economic benefits by increasing seat turnover and per capita consumption.

6. The key to improving the quality of catering service lies in the service skills and attitude of the staff in the catering department.

7. The business activities of the restaurant's catering department are mainly completed by the concerted efforts of the purchasing staff, kitchen staff and restaurant service staff.

8. Food and beverage objects should not only satisfy the most basic physiological needs of guests, but also be based on their color, fragrance, taste, shape and so on. The appearance, quality and name allow guests to enjoy the senses.