Hotel Management 16-Hotel Management Knowledge

Do you know anything about Hotel Management 16? Do you know anything about hotel management 16? Below, I will share the related knowledge of hotel management 16 for you, hoping to help you!

Factors of management success

1. Intelligence factors: four stages: memory, understanding, imitation and creation.

A college's professional further study b workplace study.

2. Non-intelligence factors: refers to people's personality, temper, psychological endurance, courage, courage, ability to use knowledge, thinking methods, etc.

a. Non-intelligence factors are important factors that determine success, involving a wide range and seemingly difficult to learn? Such as dealing with setbacks, difficulties, suffering indignities, etc.

3. Combination of the two? Foundation of success: Opportunities are equal for everyone. Wise people create opportunities, strong people can seize opportunities, weak people wait for opportunities, and fools lose opportunities.

4. the concept of success? Value must be reflected in the work? Hard work? And? Tired? Just talk? Efficacy pays attention to the result, but downplays the process.

5 levels of management:

A, make sure that someone finishes a certain job; b, make him finish the job well; c, he is willing to finish the job; d, he actively helps the leaders to give ideas and do a good job. E is not going to work? Forced (coaxed) to go to work? Work under supervision? Go to work with a purpose (in order to get praise and reward)? Take the initiative to work without asking for anything in return Role of manager

1 role? A teacher b bole c prime minister d judge e example f bridge g carpenter h band conductor

2 management misunderstanding:? A takes care of B with punishment, B with thickness, C with dignity, D with conservatism, E with retaliation, F with arrogance, G with cynicism, H with indifference, I turn a blind eye < P > Babysitter, doctor, parents, friends, enemies

3 How do you treat subordinates? A complaining, complaining, b complaining, c inciting D unreasonable suggestions, e flattering, f resigning, g work mistakes, h eliminating accumulation and slacking

4 How to do a good job in guiding subordinates on their way forward? Teach it to fish or teach it to fish.

5 Distance in management:

A Grasp the role distance:

Make clear your responsibilities, show superb professional quality in planning, organizing, directing, supervising and coordinating behaviors, and let subordinates feel that your creativity, adaptability, experience and application of business knowledge are beyond him? Distance between roles.

employees hope that managers (superiors) are not like managers, but friends who share the joys and sorrows. Put hardship first, enjoy later, and be the intimate person of employees, so as to eliminate the gap between superiors and subordinates? Close the role distance.

B Adjust the emotional distance with employees:

Care about employees and increase the chances of contact with employees (pay attention to the way), but don't be too close, otherwise you will lose your authority and dignity, and even cross-border behavior that violates the principle (you can't do it because of your feelings).

emotional distance is the most difficult to grasp.

6 five powers of managers? A compulsory right b legal right c reward and punishment right d expertise right e personal influence right

7 what abilities should managers have? A creativity B resilience C endurance

D application ability of modern technology (application ability of knowledge) E training ability

8 Managers should keep in mind that the five realms of intelligence, knowledge, ability, quality and consciousness are gradually improved on-site management. What

1 Check subordinates' gfd, courtesy, execution of work instructions, work efficiency and operational norms.

2 normal operation of environment, safety factors, facilities and equipment in the jurisdiction.

3 handling, directing and coordinating guest complaints and emergencies.

4 keep clean, safe, efficient and friendly to customers.

5 key time, key post, key personnel and key contact points.

6 don't blame your subordinates when meeting guests, even if they are wrong.

7 site management should be good at controlling the situation in the jurisdiction, deploying personnel, directing operations, handling complaints, and grasping what to do, what not to do, and when to do it.

8 the scene management is like a band conductor, who mainly manages the area through three functions: coordination, control and command? Potential? Grasp it, including the situation, atmosphere, rhythm, efficiency and personnel distribution. Handling records and summaries of safety problems and emergencies

1. Summary? The ladder of progress is an affirmation and a wrong reflection on the previous work achievements. Therefore, every manager should treat the summary as a plan.

2 each department should make a simple summary once a week and once a month, and make an analysis according to relevant data to determine the work focus for next week (month).

3 The data relied on in the summary mainly include financial income report, department inventory table, customer history file of sales department, guest complaint table (information feedback) of assistant manager in lobby, purchase cost analysis table, quality inspection summary table, guest analysis table and food ranking table.

4. Work summary is an affirmation and a wrong reflection on previous work achievements. Therefore, every manager should treat the summary as a plan. Marketing

1 makes personality, features, differences and culture.

2 when designing and preparing a hotel, the market must come first, and the products should follow the market.

3 cognition and reality? The standpoint of decision-making: cognition is what investors and operators reason and expect according to their own experience and other reference objects? Need an image? , is a possibility, and the reality is what customers expect and require? Need an image? .

4 hotels are popular now, but we must pay attention to the needs of the hotel's target market, otherwise it will only have decorative effect and no return on investment

5. The target customers can be divided into class A. Because you can't meet his needs, he won't come. Class b, you have met his needs, and he often comes. Class c you can meet his needs, but he likes the new and hates the old. Class D You can meet his needs, but he can't afford it.

6. The hotel's activities, especially food festivals, will not bring huge returns immediately, mainly to attract the long-term attention of the guests, that is to say, the activities are aimed at BC guests. Learning and training

1 Training should be linked to the strategic objectives of the hotel, so that the training can ensure the completion of the hotel's business plan and objectives.

2 training is divided into two systems? Training business plan preparation system; Training business completion supervision system.

3 training business plan preparation system? A involves the hotel's business plan, market plan and strategic objectives. B is involved by hotel decision makers, and cannot be simply done within human resources. C review the business objectives, make clear the training needs, and define the training objectives. D Analyze the shortcomings of employees and formulate targeted training programs. E, establish the training theme of each department; F, issue the training budget and training schedule. G training for grass-roots managers or training for subordinates by grass-roots managers

4 training business completion supervision system? Establish a set of internal procedures to record the completion of the training plan: department, lecturer, teaching method, place, training theme, time, completion month, number of participants, effect, etc.

5 overseas study, internship, inspection, etc. should train others in a different way.

6 is the annual' training fee of foreign hotels or domestic standard hotels 1.5% of the annual turnover? 1%。

7 training? Two ways: a. heuristic training B. thinking training catering management

1 introduction? It is a respect for the chef's labor achievements and a part of marketing.

2 customer history files are the means to grasp the pulse of the market.

3 a big and comprehensive idea is not acceptable, because you can't meet all the requirements of all the guests.

4 launch a children's package? Menu: cartoon try nutrition ingredients dishes: easy to digest and easy to make with bright colors

Tableware chair environment Children's Paradise prizes have been publicized for birthday service

(1) Talking about the innovation of dishes

1. It is a general requirement for Chinese food production to be cold and light, and cooked and hot and thick.

2. The concept of health, practicality and fashion has become a hot spot in catering consumption.

3. The innovation of dishes must adapt to the market and meet the changes of consumer demand. Consider what the current customers are interested in.

4. Even if ancient and local dishes are developed, they should meet the dietary needs of modern people. The renovation of traditional dishes and the introduction of folk dishes should also take into account the needs of target customers.

5. We should work hard from the development trend of catering and the consumption of dishes, and accurately analyze and predict the future catering trend.

6. Innovative dishes must be based on edibility and aim at adapting to customers' tastes.

7. The raw materials of innovative dishes don't pay attention to high-grade and precious, and the cooking process doesn't need to be complicated and tedious, but they need to be delicious and delicious on the premise of strong edibility.

8. It should be advocated to use ordinary raw materials and create novel dishes through unique ideas. Good nutrition, good taste and being loved by guests.

9. Innovative dishes should put nutrition and hygiene in the first place.

11, whether all kinds of main and auxiliary materials of dishes are interchangeable and scientifically matched, and whether they are cooked and utilized reasonably.

11. The development of innovative dishes should aim at meeting the needs of the public and advocate the development of new dishes from ordinary raw materials. Its influence will be great if it is based on easy access to raw materials, modest price and good quality, which can be accepted by the general public.

12. The cooking of innovative dishes should be simple, reduce the man-hour consumption as much as possible, and can be produced in large quantities.

13. The research and development of innovative dishes should highlight local cultural characteristics.

14, new dishes should strive to reduce costs, and customers' spending power should be considered.

15, innovative dishes must follow the cooking rules and resolutely oppose impetuous wind. Starting with basic skills, pay attention to knife work and temperature; Pursuing changes in the shape and taste of dishes every day,

16, we can't simply focus on the decoration and packaging of dishes without delving into the dishes themselves. (2)? Farmhouse hotel? How to attract people?

1 what makes the good times not last long? The main reason is that the farmer's taste that the guests want to appreciate is not reflected, or is it the environment? Agriculture? , or simply? City meal? In a different place.

2 is the dining environment crucial? Spiritual food? First of all, we must create an atmosphere of rural areas and farmhouses. It is best to choose the dining place in the farmhouse yard. In the mountainous area, there should be mountains and water, and you should be able to see the farmland and farmhouse, hear the cow bells, dogs barking and chickens crowing. Yu Liu Yin backyard, in front of Taoli Luotang? . There is no air conditioning in the restaurant. In summer, there is natural wind to enjoy the cool, and in winter, charcoal fire or fireplace is used for heating.

3 from? Farmhouse meal? In terms of food ingredients, Farmhouse meal? It is best for guests to see with their own eyes that you picked peppers and eggplants from the garden, bamboo shoots, mushrooms and various wild vegetables from the mountains, as well as homemade tofu, pickles, pickles or freshly caught and cooked fish. Only in this way can guests eat more happily and feel more at ease.

4 in terms of cooking methods, we should use the traditional methods of farmers. Do coarse grain intensive cultivation and coarse vegetable intensive cultivation. The staple food should not be limited to rice and steamed bread, but let the city people eat something rare in the city? Farmhouse meal? . For example, honeysuckle rice made of corn or millet mixed with rice, bean rice made of red beans or mung beans mixed with rice, cauliflower rice made of radish or carrot tassels mixed with rice, pumpkin rice made of old pumpkin mixed with rice, crispy rice cooked with rice soup, clear soup porridge cooked with tender corn mixed with tender pumpkin, handmade noodles, Lamian Noodles, Daoxiao Noodles, etc., all of which will make people in the city feel fresh.

5 in terms of dishes, we should use the farmer's method to make all kinds of dishes with home tastes. For example, radish sparerib soup, lotus root sparerib soup and all kinds of fresh side dishes, as well as farm pickles and pickles, are rare things for city people. In terms of meat dishes, the bacon, chicken, duck, goose, sausage, and loach stewed with Arnebia euchroma smoked by farmers themselves are particularly popular among city people.

6 It's best not to use monosodium glutamate, chicken essence and soy sauce as seasoning, but to use spicy sauce (pea sauce), sweet sauce (flour sauce) and rice vinegar made by farmers themselves to taste more authentic. In addition, you can also operate some traditional farm snacks to attract guests.

7 as far as cooking utensils are concerned, instead of using aluminum pot and pressure cooker, we should use the hanging pot of farmers to stew rice. The rice steamed with Chinese fir retort is particularly soft and rotten, and the rice cooked with iron pot has a thick crust, which is particularly fragrant and refreshing. Don't use aluminum pot to make chicken soup and broth, but stew it in a casserole. The simmered soup is milky white and tastes delicious. Do not use alcohol stoves or electric stoves to cook hot pot dishes, but use the traditional triangular stoves of farmers, and sit on them with small ear pots or earthen stews. Instead of using gas stoves, it is better to use a chimney stove burning firewood. The food made by this chimney stove burning firewood is more delicious than that made by gas, and the smoke from the kitchen is curled up, which has a unique peasant style.

8 as far as tableware is concerned, it should not be more luxurious than restaurants in the city, but should have a rustic simplicity. You can use earthenware bowls and ordinary porcelain bowls to hold vegetables, ordinary blue flower bowls to hold rice, and ordinary red-painted chopsticks and black-painted chopsticks. It is best to use black pottery pots used by farmers to make tea. This earthenware teapot will be fresh to people in the city, and the brewed tea will be delicious. Mountain spring water should be used for making tea, traditional small copper pots and small tin pots should be used for flagons, traditional clay pots should be used for warm wine, and small pottery cups from San Qian should be used for wine glasses. Plastic products should be avoided in all tableware. Is it evil to use plastic products? The scenery of farmhouse meals.

9 management? Farmhouse meal? Our bosses, chefs and waiters should wear their own national costumes and speak both Mandarin and local dialects, such as Shandong dialect, Sichuan dialect and Hunan dialect. Guests can use folk songs and dances and local literature and art to accompany them when eating. Quality management

1 Quality management is not only the management of eliminating unqualified products and low-level services in hotels, but also the pursuit of Excellence.

2 quality control? Four-step management tools: establishing quality standards; Evaluate performance according to standards; Take action when the standards are not met; Make plans for improvement according to standards.

3 if the employees who play the most important role in quality management are turned into the objects of quality management, it can only further affect the clothing of wine shops.