catering management scheme

catering management scheme, in our work, in order to ensure the smooth and successful progress of things or work, we usually start the scheme formulation work ahead of time, which can make our plan better realized. The following is a model of catering management scheme. Catering management scheme 1

Park restaurant operation management scheme

In order to strengthen the scientific management of the park restaurants, ensure the normal operation, improve the food quality, improve the service level and better serve the park staff, this scheme is formulated in combination with the actual situation of the park restaurants.

first, the guiding ideology

The restaurant in the park is the basic living guarantee for the staff in the park. We must focus on the overall requirements of food safety, nutrition and hygiene, and convenience for everyone, take low profit, high-quality food and enthusiastic service as the standards, respect the eating habits of employees, and abide by the relevant regulations of management, so as to achieve scientific and nutritious catering, regular and orderly operation, ensure food hygiene and safety, and ensure convenience for work and life.

II. Organizational leadership and personnel composition:

1. Establishment of restaurant management leading group:

Team leader: operation supervisor; Deputy team leader: 1 finance person and 1 chef;

Team members: 1 people in the management committee, 1 people in operation, 1 people in human resources and 1 people in the project.

Responsibilities of the leading group: Responsible for supervising and managing the food quality, food quantity, charging standards, safety and hygiene, system implementation and service attitude of restaurants in the park, and implementing the weekly inspection of restaurant hygiene and operation order; Comprehensive evaluation of chefs once a month; Quarterly analysis and evaluation meeting once a quarter, so as to solve the problems found in time and ensure the orderly operation and management of the restaurant.

2. Establish a chef's team: The number of people dining in the restaurant in the park is about 61 in the early stage. Accordingly, the chef's team is tentatively set at four.

administrator: 1 (financial part-time);

Chef: 1

Chef: 2

3. Division of responsibilities of chefs:

Restaurant manager (financial part-time)-

1. Responsible for the overall work of restaurants in the park. Care about employees' lives, be able to contact the masses, be strict with yourself, and play an exemplary role everywhere.

2. Be familiar with the overall work of the kitchen and dining room, work with the chef to make weekly recipes, adjust food collocation frequently, publish weekly recipes, and strictly implement the recipe system.

3. Be familiar with the source of goods, supervise the purchasing plan, check and accept the goods, take good care of the storage of raw materials, make the best use of them, reduce waste, control costs, prevent loopholes, and let the diners eat well according to the standards.

4. actively collect suggestions from kitchen and restaurant staff on improving food, warmly receive employees who complain, listen to their opinions, put forward improvement measures in time, and continuously improve service quality.

5. Organize the timely replenishment of various dishes, rice and soup to ensure that diners can get satisfactory food within the specified time.

6. Communicate the instructions and intentions of superiors in time, listen to the work reports of subordinates, strictly check the attendance of employees, do a good job in training, evaluation and deployment of their employees, improve the quality of employees, arouse their enthusiasm, solve existing problems, and report to leaders and ask for instructions regularly.

7. Regularly check food hygiene, kitchen utensils hygiene, kitchen hygiene, restaurant hygiene and personal hygiene of employees, strictly implement the Food Hygiene Law, pay special attention to food quality, and prevent food deterioration and food poisoning.

8. lead employees to entertain guests warmly, divide dishes fairly and fairly, treat them equally, act quickly, and provide good service for diners.

9. Earnestly do a good job in the card-drawing and charge-collecting of the dining staff, and make a monthly statement, and declare the meal expenses to the Finance Department on a monthly basis.

11. Be responsible for the specific arrangement of daily meals and banquets, and complete other tasks assigned by the leaders.

Chef-

1. Under the leadership of the operation department, he is responsible for the daily work of the restaurant and assists the administrator to complete the tasks assigned by the superior.

2. Be a good monitor, be strict with yourself, be selfless, work hard and play an exemplary role everywhere.

3. Be proficient in your own business, be responsible for the formulation and implementation of recipes, adjust the food mix, summarize the daily work every day, and report to the administrator and operation supervisor in time when encountering problems.

4. assist in supervising food procurement, check and accept goods, control costs, keep raw materials well, make the best use of them and reduce waste.

5. Pay special attention to food hygiene, kitchen utensils hygiene, kitchen hygiene and restaurant hygiene, strictly implement the Food Hygiene Law, pay special attention to food hygiene quality, and prevent food spoilage and food neutral.

6. Do a good job in fire control. Before leaving work every day, check whether each switch is in good condition and closed before leaving work.

7. lead the staff to treat the guests warmly, divide the dishes evenly, replenish the dishes, rice and soup in time, act quickly and treat them equally, and provide good service for the diners.

8. Complete other tasks assigned by the competent leaders and administrators.

Chef-

1. Under the leadership of the chef, assist the chef to complete various tasks such as the production of dishes.

2. Be strict with yourself, do not seek personal gain, and work hard.

3. Be familiar with your own business and assist in the implementation and production of recipes.

4. control energy, put an end to waste and make the best use of it.

5. Do a good job in food hygiene, kitchen utensils hygiene, kitchen hygiene and restaurant hygiene, strictly implement the Food Hygiene Law, and do a good job in food hygiene quality.

6. summarize the daily work every day and report the problems to the foreman in time.

7, do a good job of fire safety prevention.

8. save energy and consumption, save water and electricity, and turn off the lights when people are away.

9. replenish the dishes, rice and soup in time to ensure that diners can get satisfactory food within the specified time.

11, complete other work assigned by superior leaders.

iii. Operation mode

The restaurant in the park adopts the operation mode of self-management, self-procurement, internal and external contracting, independent accounting, small profits but quick turnover and financial conclusion. Business types:

1. Flat subjects: Chinese food and dinner

2. Profit subjects: breakfast, supper, extra meals, banquets, etc.

4. expenses:

1. labor cost: fixed salary: xx11+xx11 = xxxxx yuan/month

2. raw materials: gas, rice, oil and condiments

3. materials: vegetables, meat and eggs

4. utilities:

the breakfast standard is: noodles, steamed buns, steamed bread, vegetables and soup, and the minimum standard is 4 yuan.

the standard of Chinese food is: 1 meat dishes, 2 vegetarian dishes, 1 soup, 1 fruit, and the minimum standard is 11 yuan.

the dinner standard is: steamed bread, noodles, rice, vegetables and soup, and the minimum standard is 6 yuan.

VI. Business objectives

1. Effectively guarantee the lives of existing employees, and undertake dining for scattered employees of foreign companies to meet the needs, fees and recipes of people who dine for 51-61 people at a time (see Table 1).

2. Meet the requirements of domestic and foreign employees and units for table-booking consumption or processing with supplied materials, fees and recipes (see Appendix 2).

3. No cash is accepted for dining, and the fixed dining staff will recharge their dining cards (the deposit of prepaid cards is RMB 11), which shall be the responsibility of the finance department; Scattered diners pay by WeChat according to consumption standards, and the QR code account is supervised by the finance department.

4. adopt the living standard of voluntary consumption to meet the needs of all diners. The restaurant management fee collected is used for restaurant repair, equipment purchase, raw material purchase and restaurant staff subsidy.

5. In order to be clean and hygienic, all fixed personnel should bring their own tableware, wash it after meals, and keep it by themselves (the company provides sideboards uniformly).

6. Management system. The particularity of staff canteen determines the low profit return of business entities, and managers must strengthen cost management and seek benefits from management. In order to have rules to follow, the supporting management systems such as food hygiene, safe operation procedures and post responsibility system in each link are applicable to the company's staff canteen.

VII. Restaurant management

1. The restaurant is managed by the company's operation department;

2. The leading group for restaurant management takes full responsibility for restaurant management;

3. The restaurant operation should publicize the food in advance. Make a weekly menu and publish it every Monday morning. The variety of meals should be rich in nutrition, and efforts should be made to improve cooking techniques.

4. The chef cooks meals, with one spoonful of each dish, and the rice and steamed bread are taken by themselves according to the quantity, so as to be fair and just as far as possible. Catering management plan 2

Section 1 Internal management

I. Restaurant management

The level of restaurant management directly affects the guests' evaluation of the quality of catering services, which is one of the most important contents in catering management.

(1) Formulation of restaurant service regulations Restaurant service regulations are the basis and premise of standardization and standardized management of restaurants, and also the basis of controlling the quality of catering services. Therefore, we must formulate relevant service regulations. The main regulations of western food (related topics: joining western food) hall include:

(1) Ordering service regulations;

(2) buffet service regulations;

(3) coffee shop service regulations;

(4) bar service regulations;

(5) Cleaning and disinfection procedures for table wine utensils.

(2) Pre-meal preparation

We should arrange and urge the restaurant waiters to do all the pre-meal preparations.

(1) Do a good job in the cleaning and hygiene of restaurants to make them meet the hygiene standards;

(2) Prepare all kinds of wine utensils needed for dinner and arrange them according to the specifications;

(3) Check the quality of preparation work, and correct those who do not meet the requirements in time;

(4) Hold a regular meeting before meals, announce the customers' situation, announce the menu, summarize the service of meals, organize by division of labor, and check gfd.

(3) Restaurant management during meals

1. Strengthen inspection, control the implementation of restaurant service regulations, correct problems in time when found, and ensure that guests enjoy standardized, standardized and programmed services;

2. Control the order and time of serving, coordinate the relationship between the restaurant and the kitchen, and meet the physical and psychological needs of the dining guests;

3. Arrange the service personnel reasonably according to the workload and do a good job of reception;

4. Handle customers' complaints about dishes, drinks and services in time;

5. supervise and check the completion of after-dinner work, summarize the problems in the meal in time, and continuously improve the service level of the restaurant.

(4), staff training is always unremitting

The quality of restaurant service depends on the quality of service personnel. To improve the quality of employees, training is necessary. Staff training in restaurants is to formulate training plans and organize their implementation on the basis of managers' discovery of training requirements. The contents generally include:

1. Ideology and professional ethics;

2, courtesy;

3, restaurant service regulations and related service knowledge;

4. service skills;

5. knowledge of ordering drinks;

6, health and safety knowledge;

7, difficult problems.

(5) Management of low-value consumables

Cloth, table wine, toothpicks, napkins and other small household items. On the basis of meeting the needs of guests, do a good job in controlling low-value consumables.

second, catering cost control management

in order to achieve the goal of lower consumption and higher profits, restaurants must strengthen catering cost control, which is of great significance to improve the economic benefits and management level of restaurants.

(1) Establish a sense of cost control

I remember a general manager of a hotel once said, "It is much easier to waste 11 yuan than to earn 11 yuan. Because, as a catering manager, we should strengthen the education of cost control for our subordinates. Through the establishment of a series of incentive measures (separate cases), employees who have done well in cost control will be rewarded, and employees who waste raw materials will be punished to some extent, thus stimulating their consciousness of cost control.

(2) Establishing a catering cost control system

Establishing a catering cost control system is mainly to strengthen the cost control of the whole production process of catering products, and its main contents are:

1. Purchasing control;

2. Acceptance control;

3. Inventory control;

4. Material issuing control;

5, rough machining control;

6, cutting and matching control;

7, cooking control;

8. Restaurant sales control.

(III) Strengthening cost accounting and analysis

It is mainly to do a strict accounting system in conjunction with finance, such as the daily report system of catering costs, and make a comparative analysis of catering costs on a regular basis. Such as the comparison between plan and practice, the comparison of the same period, the analysis of cost structure, the analysis of influencing factors, etc., to grasp the cost situation in time and find out the existing problems and reasons. So as to find out the measures and methods to reduce costs.

Third, human resource management

The human resource management of restaurants is conducive to the stability and improvement of catering service quality, as well as improving work efficiency and reducing labor costs.

(1) Strengthening the training of all staff

Through the usual work observation, problems are found, and assessment training is carried out for the problems, so as to continuously improve the quality of employees and form a stable and well-trained workforce. The training work includes both on-site supervision for individuals and business training for all, thus continuously improving work efficiency.

(2) Reasonable staffing and scheduling

Because the western restaurant is different from its catering form, its labor intensity is not great, but it is open for a long time. At the same time, the skill level of waiters is not balanced. Therefore, the staffing of western restaurants should be based on the principle of being efficient, reducing labor costs and ensuring the normal operation of restaurants.

(3) to improve the enthusiasm of employees

To require high labor efficiency, we must use the incentive principle of enterprise management (another case) to stimulate the enthusiasm of employees, so that they can carry out creative work and realize their own value in the process of work.

Section II External Marketing Management

Since the 1991s, the catering industry has been the main artery of the urban economy, and it is the belly and face of the people. Every day, the catering industry is playing a battle for supremacy, and hotels or restaurants without features and signs will be gradually eliminated, as will western restaurants. There are many western restaurants in Yichang. We have been a reopened old shop for a hundred years, and there are many competitors around us.

first, do a good job in brand management and marketing.