catering store management scheme

catering store management scheme, people are now under increasing employment pressure, and many people want to start their own businesses, and opening a restaurant is a good choice, but a restaurant needs to operate if it wants to make a profit and not lose money, so how to write the catering store management scheme? Catering store management plan 1

1. Front office service skill assessment plan:

First, 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 service on the day, and 1% of the drinks and drinks shall be counted as the salary of the day, with no ceiling.

The supervisor takes five thousandths of the total running water in the area under his jurisdiction as the salary of that day, and at the same time subsidizes 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 The excess part shall be withdrawn by 8%, and after the excess is doubled, the excess part shall be withdrawn by 15%.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. Examined by candidates in 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 product 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.

wok shall be assessed according to the line, with one wok, one lotus and one chopping board as a line, and each line shall be fixed with 8 dishes, with 5 yuan as commission for each dish, 2 yuan as wok, 2 yuan as chopping board and 1 yuan as lotus.

It is suggested that the wing stall of Haliotis discus hannai be outsourced and divided into 5 parts, with a ratio of 5 to 5.

Steamed vegetable stall: 2 yuan is paid for each course.

2 yuan will be awarded for each snack.

the roast room is the same as above. Restaurant management plan 2

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 quality and food safety requirements, 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. Applicable to 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.

Non-conformities (also called abnormal conditions) and potential non-conformities caused by activities, products and services of our company are 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 an actual accident or emergency, ensure that its emergency preparedness and response procedures are reviewed and revised.

9. Requirements and review related to products

All departments of the company should fully understand the requirements and expectations of customers, 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. Catering store management scheme 3

1: product management and kitchen administration management of catering department:

1. product design update, cost control and throttling.

2, raw material procurement and utilization, product audience analysis.

3. Management of bill pricing, issuance and circulation.

Highlight and strengthen the characteristics, diversification and seasonality of dishes in the product (product) structure setting, develop some products with low cost and considerable profit according to the existing product structure model and the supply of raw materials in the local market in a timely manner, and make continuous improvements and changes in the product supply of catering (buffet).

2. Marketing from inside and outside in the overall operation and management of the food and beverage department:

External operation is carried out from the following three points.

1. How to attract guests? (marketing strategy)

2. How to keep the guests? (quality strategy)

3. How to make the guests turn back? (Corporate Culture Strategy)

Internal management is developed from the following three points.

4. How to motivate employees? (organizational strategy)

5. How to control the cost? (cost control strategy)

6. How to deal with competitors and innovation? (competitive strategy)

3. the importance of service management in the catering department:

the concept of service quality management: quality is life, and without quality, there is no life.

service quality is the life of the service industry, which is also the life of the hotel. Service quality is the fundamental guarantee to retain guests. Without service quality, there will be no life, which will lead to the loss of guests and closure. Quality management is the most important management task in hotel management. It is a routine management work that must be grasped every day and at all times. It is an absolutely important event that cannot be ignored.

4. Team building and staff quality training:

The concept of training is: the staff quality determines the service quality of the hotel, and the staff quality determines the success or failure of the enterprise.

the principle of training is: training-assessment-retraining.

all hotel staff must be trained and qualified, and those who are unqualified must not be employed.

training time: service personnel train two classes for two hours every week. Managers train one class for one hour every week.