Understand the catering operation and production; Master the product knowledge of food and beverage; Understand the market of food and beverage products; Familiar with financial system; Honest and reliable fresh raw materials (all kinds of raw materials that can't be preserved for a long time), dry raw materials (food raw materials that can be stored for a long time), quality control: procurement specifications and standards (forcing managers to determine the quality of catering food, making suppliers produce products that meet the specifications, saving procurement time and reducing workload, helping suppliers to compete and giving enterprises the opportunity to choose the best price, which is an important basis for raw material acceptance. At present, choicesoft system has realized this function. We usually leave this job to the buyer, which saves a lot of time.) Quantity control of raw material procurement: based on the storage time of various raw materials. Procurement of fresh food raw materials. Daily purchasing method, long-term ordering method, and regular ordering method for the procurement of dry food raw materials = demand for the next period-actual inventory+demand at the end of the period. The demand at the end of the period refers to the reserve of raw materials that must be left by the enterprise at the end of each order to last until the next delivery day. End-of-term inventory = (average daily consumption × days of ordering period )× 151% 2, order quantity of perpetual inventory card method = maximum reserve quantity-(order point quantity-average daily consumption × days of ordering period). In fact, these methods are out of date, but if the funds are insufficient, you can not consider purchasing catering software. Generally, if the store exceeds 511 square meters, you should consider a set of inventory management system to automatically estimate the purchase quantity and reduce the labor cost.

Open market procurement, non-selective procurement, cost increase procurement, bidding procurement "one stop" procurement distribution procurement "five criteria" for successful catering operation: good catering, service, environment, evaluation, operation and management. The purpose of catering operation and management is to implement the business policies and plans formulated by catering enterprises, meet the various needs of guests for catering services, obtain profits and stimulate employees' interest in work. Specific tasks: grasp the market demand and make a reasonable menu; Develop new varieties of catering and create management characteristics; Strengthen catering sales and increase business income; Reasonably organize manpower to improve labor productivity; Maintain and constantly improve the quality of food and service; Control the cost of catering and increase profits; Ensure food hygiene and food safety. Organize staff training to improve the quality and technical level of the industry.