Restaurant corporate culture is the cultural atmosphere and mood unique to a company, and is the spiritual pillar necessary for the company to establish itself in society. The values and goals contained in a restaurant culture document the successes and failures of the company in the past, as well as the vision that the decision makers of the company have for the development of the company.
The food service industry is a food production and operation industry that specializes in providing consumers with a variety of alcoholic beverages, food products, consumption venues and facilities through immediate processing and production, commercial sales, and service-oriented labor in one.
Expanded Information:
Characteristics:
1, one-time:
Food service can only be used once, on the spot enjoyment, which means that only when the guest enters the restaurant after the service can be carried out, when the guest leaves the store, the service is also will naturally terminate.
2, intangible:
The catering industry in the service utility has intangible, it is different from fruits, vegetables and other tangible products, just from the color, size, shape and so on can be identified as good or bad quality. Catering services can only be purchased through the dining guests, consumption, enjoy the service after the first-hand feeling to evaluate its good or bad.
3, difference:
The difference of catering service on the one hand is that the catering service is completed by the catering department staff through manual labor, and each staff member due to age, gender, personality, quality and literacy, etc.,
They provide catering services for the guests are not the same, on the other hand, the same waiter on different occasions, at different times, or face to face, the same waiter on different occasions, at different times, or face to face, the same waiter on different occasions, at different times, or face to face. On the other hand, the same waiter in different occasions, different time, or face different guests, its service attitude and service mode will also have some differences.
4, directness:
Directness of general industrial and agricultural products produced, most of them have to go through a number of circulation links to reach the hands of consumers. If the product does not pass the quality inspection before leaving the factory, you can rework, in the store you think you are not satisfied with the goods can not go to ask,
And food and beverage products are different. Its production, sales, consumption is almost simultaneous, and thus the producers and consumers are face-to-face service, face-to-face consumption
5, talent needs:
With the continuous development of social and economic, catering consumption is increasingly diversified and modernized, catering operations will be more and more oriented to the group and branding, catering services will be more and more humane and ecological connotation of the dissemination of the culture will be more and more international and market-oriented. The spread of catering culture will become more and more internationalized and market-oriented.
How to cope with the booming catering situation is not only a problem faced by catering enterprises, but also a problem that culinary education should think about. Catering industry for 10 consecutive years in double-digit high-speed growth, the next five years, China's catering industry will continue to maintain a high growth rate way.
Branded, large-scale, chain, cross-regional catering operations is the future trend, the popular catering operations will continue to extend, the characteristics of the catering will be more prominent, the status of the Chinese formal dining catering more prominent.
At the same time, the catering enterprises on the demand for talent will be more prominent, and will be a long-term supply and demand situation, making the future of the catering enterprise talent shortage even more serious.
6, the shortage of catering management personnel:
The development of enterprises can not be separated from the talent, the enterprise's most valuable asset is no better than the talent, catering enterprises are no exception, the enterprise talent is the pillar of the development of the catering industry, the quality of staff, especially the quality of the managers of the catering industry constraints on the development of the enterprise, the management of the talent is overstretched, the majority of the catering enterprises are faced with the problem.
In terms of management personnel of the catering enterprises themselves, management personnel appeared "low starting point and high requirements" of the huge difference. At present, most of the managers of domestic catering enterprises from the grass-roots staff gradually promoted,
Because of the promotion of the two positions before and after the work content is very different, coupled with their previous learning did not learn to management knowledge, and they were promoted to a new professional position after the new knowledge can not be effectively supplemented, and therefore do not have the ability to senior hotel management, naturally, it is difficult to competent in the new position of the employee's management.
Some of the hotel's management staffs have not learned the management knowledge in their new professional positions.
Some companies recognize these problems, in order to improve the quality of staff will often carry out staff training, but in the process of training, catering companies lack targeted training materials. In addition, the vast majority of corporate training is generalized staff skills, etiquette and system of content, and to further enhance the quality of staff, training their management skills, and not much effect.
Food and beverage enterprises on the quality of staff requirements are increasingly high, the demand for senior and middle-level talent is growing. For a long time to come, seeking outside help to improve the quality of staff has become an important choice for many catering enterprises.
Catering management personnel is the main force of the hotel catering sector, catering department management level depends on the catering management personnel ability and quality of the high and low, so the vocational institutions to cultivate practical skills with the ability to manage the higher vocational colleges and universities are characterized by the development of the catering industry is also in line with the needs of the development of the catering industry.
67, professional culinary talents in short supply:
In the country's large and small cities of different types of restaurants countless restaurants, but customers prefer different catering enterprises are not the same, some of the dining enterprises, some dining enterprises is the door of the city, there is the door of the sparrows, there is a huge gap between the most important reason for the taste of the dishes of different dining enterprises is different, but ultimately is the chef of the catering enterprise The most important reason for the huge gap is the different tastes of different food enterprises, and ultimately, the chef of the food enterprises are different degrees of professionalism.
Therefore, culinary talents have a very important role in the development of catering enterprises. Catering enterprises in the development process, but also pay special attention to the introduction of professional culinary talent.
It is reported that in the next five years, with the rapid development of the catering industry, the shortage of professional culinary talent will reach 10 million, the huge talent gap has become a bottleneck to limit the development of the catering industry. Get rid of the talent gap, to achieve the introduction of professional culinary talent, become the major catering enterprises **** the same voice.
The Chengdu region, for example, Chengdu City, there are currently more than 40,000 catering companies, the number of people employed in the catering industry in the 700,000 people, the professional culinary talent gap of more than 200,000 people. Only culinary talent convergence, the "food capital" known as Chengdu, a place of professional culinary talent gap of more than 200,000 huge, not to mention the nationwide thirst for professional culinary talent.
Baidu Encyclopedia - Corporate Culture
Baidu Encyclopedia - Catering Industry