Catering management in general use of management methods are: organizational charts, job types, job specifications, work schedules and so on.　　1, the organization chart The organization chart indicates the basic classification and relationship of jobs and responsibilities, is the organizational form of the organization chart, but there are some limitations, such as the terms of reference and responsibilities of the various levels, the status of the same two staff members of the non-linear relationship between the staff or indirect relationship between staff in different departments are not obvious. For this reason, various job descriptions and organizational manuals are important additions to the organization chart.　　Types of work The types of work are descriptions that reflect the skills and responsibilities of the position. They are useful for orientation and training of employees, for completing job evaluations, for setting wage scales, and for determining the scope of authority and responsibility. Job kind description includes identification data, job summary, accusations and requirements.　　3、Job specification Job specification is a statement of the standards to be achieved by a job, which includes job responsibilities, working conditions, personal qualifications and so on.　　4、Work schedule The work schedule is the concept of the work to be done by the employee, accompanied by a description of the work process and time requirements, is a way of communication between the manager and the employee. There are three basic types of work schedules, namely personal schedules, daily schedules and organizational schedules. The contents of a work schedule include: name, hours of work, job title, who is supervised, who changes shifts, days off, meal times, breaks, and what is to be done during each period of time.　　The management method must be suitable for the environment of the restaurant. Since the environment of each restaurant is different, it is impossible to have a management system that is applicable to all restaurants. Even within the same restaurant, different management methods should be adopted for employees in different departments. Management system also has a time, the situation of the restaurant residence with the time of the different changes in the management system and methods must be time, place, and change according to the people.