Operation guide
1. Requirements for each post
2. Responsibilities of each post
3. Staffing of stores of different sizes
System summary
1. Employee Handbook
2. Staff training system
3. List of rewards and punishments
4. List of Front Office
5. Kitchen list
6. Safety list
7. Health Checklist
8. Security system
9. Various emergency plans
10. Front Office Environment and Health Management System
1 1. Kitchen environmental sanitation management system
12. Procurement system
13 financial system
14. Raw material requisition system
15. Inspection, maintenance and cleaning system of equipment and facilities
16. Operating procedures for hazardous equipment
17. Safety operation procedures for liquefied gas and natural gas
18. Complaint handling and tracking system
19. Customer Satisfaction Survey System
20. Raw material acceptance system
2 1. Warehouse management system
22. Pest control system
(1) catering management major (junior college)
1, principles of Marxist philosophy (omitted)
2. Introduction to Deng Xiaoping Theory (omitted)
3, legal basis and ideological and moral cultivation (omitted)
4. College Chinese (College) (omitted)
5, computer application foundation (including practice) (omitted)
6, management principles (omitted)
7, catering management and practice
This course is a specialized course of catering management major (junior college) and also a course of Chinese catering professional manager qualification certificate examination.
The main contents of the course include: starting with the analysis of the characteristics of catering operation, setting up catering institutions with different scales and styles and making business plans; On the basis of scientific and systematic menu design, this paper introduces the organization, control and management of various departments and main operation links involved in the overall operation and management of catering; Then, through the elaboration and case analysis of catering promotion and catering cost control, candidates can establish a complete catering operation and service management system.
According to the characteristics of catering industry, this course pays attention to typical case analysis, so that learners can deepen their understanding of professional content and cultivate their practical management ability while increasing their interest in learning.
Ma edited the self-study textbook "Catering Management and Practice".
8, catering industry regulations
This course is a specialized course for catering management majors (junior college) and also a qualification examination course for professional catering managers in China.
The main contents of the course include: the basic concept of China's legal system, the current national policies on the development of catering industry, and relevant laws and regulations related to the production, operation and management of catering enterprises; Introduction of national standards of catering industry and related standards of international catering industry; Pay attention to the combination of basic theoretical knowledge explanation and typical case analysis to deepen students' understanding and comprehension of professional content.
Through learning, students can consciously abide by the law and use legal knowledge to manage catering enterprises.
Self-study teaching material: compilation of catering industry regulations
9, consumer psychology (omitted)
10, catering marketing
This course is a specialized course of catering management major (junior college) and also a course of Chinese catering professional manager qualification certificate examination.
The main contents of the course include: the essence, principle, basic methods, enterprise marketing concept and customer satisfaction theory of marketing activities; The principles and methods of managers' marketing management of catering enterprises: the method of formulating catering marketing strategy and the method of managing the whole process of strategy implementation; Principles and methods of catering enterprises' target marketing model: basic concepts, principles and strategic choices of catering enterprises' market competition; decision-making principles of catering marketing mix strategy and decision-making methods of products, prices, channels and promotions included in marketing mix.
Self-taught textbook: catering marketing edited by Chen Yunchuan.
1 1, Modern Kitchen Management
This course is a specialized course for catering management majors (junior college) and also a qualification examination course for professional managers in China catering industry.
The main contents of the course include: according to the catering business needs of different scales and styles, combined with advanced management concepts, kitchen organization, kitchen layout design and equipment equipment. Around the process and links of kitchen production, the system studies raw materials, processing, cooking, cold dishes and snacks one by one, as well as the corresponding kitchen human resources, hygiene and safety management.
Through learning, students can have a comprehensive and in-depth understanding of the kitchen and have a more comprehensive and solid foundation for catering management of different scales and properties.
Self-taught textbook: Modern Kitchen Management edited by Ma.
12, food hygiene and safety
This course is a specialized course for catering management majors (junior college) and also a qualification examination course for professional managers in China catering industry.
The main contents of the course include: the concept, standards and evaluation methods of food safety and hygiene quality, the prevention and control of pathogenic organisms and chemical poisons that affect food safety, waste discharge treatment, unsafe factors and control in diet structure, food-borne diseases and their prevention, unsafe factors and control in catering food production and management, food hygiene regulations and catering industry hygiene management measures, green food, green catering and its international standards. Through study, food producers and operators can master food standards and quality control, waste disposal, tableware and food hygiene in restaurants, prevention of food poisoning accidents, establishment and evaluation of green catering industry, etc.
The course content implements the principles of theory, practice and operability.
Self-taught textbook: Food Hygiene and Safety, edited by Wang Zhijun.
13, cooking technology
This course is an elective course for catering management major (junior college).
The main contents of the course include: basic theoretical knowledge of cooking technology; Knife knowledge and knife application; Principles, requirements and methods of side dishes; Spoon technology; Seasoning knowledge and methods, the preparation methods and proportions of some commonly used flavors; Mastery and application of temperature; Knowledge and methods of raw material tenderizing process, sizing and pasting process; Pre-cooking treatment method and application of raw materials; Knowledge and methods of cooking soup; Cooking methods of hot dishes; Cold dish cooking method; Requirements and methods of loading; Design principles and methods of banquet dishes. Pastry technical knowledge, etc.
The practice course strengthens the understanding and application of the theoretical content through the cooking of dishes, which meets the requirements of China chefs' professional skill appraisal standards.
Teaching materials for self-study: cooking techniques to be compiled
14, cooking materials science
This course is an elective course for catering management major (junior college).
This course is an applied theoretical science based on biology, chemistry, nutrition and hygiene, and commodity science. The main contents include: basic knowledge of all kinds of cooking materials, cooking methods of similar materials and cooking characteristics of some special materials, such as morphological structure, classification system, nutritional components, quality identification, storage and preservation, cooking application rules and so on. Through learning, students can improve their basic ability of identifying and purchasing raw materials and carrying out practical operations according to the characteristics of raw materials.
Teaching materials for self-study: cooking materials to be compiled.
15, catering service
This course is an elective course for catering management major (junior college).
The main contents of the course include: basic physical training; Quality requirements of employees in catering industry; Basic skills of Chinese and western catering services; Chinese and foreign food customs (major nationalities, major regions, major countries of origin, etc.). ); Wine knowledge; Food and beverage service quality management, etc.
Through learning, students can firmly grasp the basic skills, basic service theories and basic service principles of catering service, adapt to the needs of actual catering work as soon as possible, and maintain high-quality and high-level services.
Teaching material for self-study: catering service to be compiled.
16, wine knowledge
This course is an elective course for catering management major (junior college).
Based on the classification of alcohol, this lesson systematically introduces the characteristics, production and service methods of non-alcoholic beverages and alcoholic beverages. The main contents include: basic knowledge of drinks: understanding the main varieties, characteristics, drinking methods and quality identification of various drinks; Making methods of common drinks: Introduce the making methods of common drinks such as milk, coffee, cocoa, tea, fruit juice, cocktails and the decoration methods of drinks; The service method of drinks: the common equipment and appliances in bars and the service operation skills of various drinks are expounded; Wine list design, etc.
Teaching material for self-study: wine knowledge to be compiled
(2) Catering Management Major (independent undergraduate course)
1, Introduction to Mao Zedong Thought (omitted)
2, political economy (omitted)
3, English (2) (omitted)
4. The application of computer in management system (omitted)
5. Introduction to Catering Economics
This course is a basic course for catering management major (independent undergraduate course).
Catering industry is a traditional service industry and a typical labor-intensive industry in China's tertiary industry. Catering economics takes the communicative relationship and its application law formed in the process of catering enterprises providing goods and services to consumers as the research object. The course mainly talks about the functions and characteristics of catering industry, the nature of catering labor force, the interactive analysis of catering industry and tourism, the format of catering industry, the relationship between catering industry and modern retail industry, and the development direction of catering industry.
Through the study of macro-theory, students can basically master the basic contents and general laws of catering economy.
Self-taught textbook: Introduction to Catering Economics to be compiled.
6. Food culture in China.
This course is a specialized course of catering management (independent undergraduate course).
The main contents of this course include: an overview of China's food culture, its development course, food consumption culture, food culture, wine culture, tea culture, food culture and etiquette and folk customs, food culture and language literature, food culture and politics and food philosophy, food culture and scientific health preservation, food culture and the development of modern catering industry, and the characteristics and status of future food culture.
While introducing the development of catering culture in China, this course focuses on the important role of China catering culture in the development of catering industry in China at the present stage, and introduces to self-learners various methods of using the basic theory of catering culture to establish the image of catering enterprises and build the brand of catering culture.
Teaching material for self-study: China food culture.
7. Human resource management of catering enterprises
This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.
The main contents of the course include: the concept, characteristics and basic composition of human resources, the difference between modern human resources management and traditional human resources management, the methods of talent discovery and training, and the establishment of incentive mechanism. , so that enterprise managers can master the basic knowledge of human resource management.
Self-taught textbook: Li Yongping, editor-in-chief of Human Resource Management in Catering Enterprises.
8. Information management of catering enterprises
This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.
The main contents of the course include: the acquisition and research of internal and external information of catering enterprises, the utilization of information and the formulation of business strategy of catering enterprises, the dissemination of information and the establishment of computer management system of catering enterprises. This course shows the importance of information management in modern management by introducing successful cases of large catering enterprises. After completing this course, students can flexibly use various information management tools and tools for effective management.
Through learning, students can understand how to establish the information system of catering enterprises, master the commonly used information collection methods, and analyze and utilize them reasonably and effectively.
Self-taught textbook: information management of catering enterprises? Xin? editor in chief
9. Financial management of catering enterprises
This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.
The main contents of the course include: financing management of catering enterprises, current assets management, long-term assets management, cost management, business income tax and profit management, financial budget management, financial analysis and so on. Pay equal attention to theoretical knowledge and practical application, and realize the combination of theory and practice through specific case analysis.
Through learning, students can understand and master the management of all financial activities of catering enterprises from fund-raising to profit distribution.
Self-taught textbook: financial management of catering enterprises? editor in chief
10, strategic management of catering enterprises
This course is a specialized course for catering management major (independent undergraduate course), and it is also a professional manager qualification examination course for catering industry in China.
The main contents of this course include: the process and level of strategic management of catering enterprises; Contents and methods of internal and external strategic analysis of catering enterprises: basic contents and methods of classification and strategic choice of catering enterprises; The principles and main contents of the basic competitive strategy of catering industry; The contents, standards, tools and methods of strategic evaluation, and the methods of strategic selection; The content and organizational process of strategic implementation activities of catering enterprises; Basic contents and methods of formulating and coordinating functional strategies such as marketing, finance, R&D and catering operation; Strategic control system and method, performance measurement standard and possible problems of catering enterprises.
Self-taught textbook: strategic management of catering enterprises? Editors should
1 1, catering aesthetics
This course is a specialized course of catering management (independent undergraduate course).
Based on aesthetics, this course introduces the theory and practice of aesthetic laws in diet activities. The main contents include: the application law of catering aesthetics, catering space and color design, the beautification and layout of catering environment, the selection and utilization of catering utensils, the law of food plastic arts, banquet design and booth planning, catering style and aesthetics.
Through the study, we can increase the students' catering aesthetic ability and appreciation ability, improve their aesthetic taste and artistic accomplishment, and explore the beauty and creation of beauty in catering activities.
Teaching material for self-study: catering aesthetics to be compiled
12, food nutrition
This course is a specialized course of catering management (independent undergraduate course).
The main contents of the course include: basic concepts, basic theoretical knowledge and foundation of nutrition.
This experimental skill; The nutritional characteristics of various cooking materials, the changes of various nutrients during cooking and the principles of reasonable diet; Research methods and development of nutrition. Through learning, students and catering managers have the ability to identify and control various delicious catering products provided by enterprises in line with reasonable human nutrition according to the principles and knowledge of nutrition in the practice of catering management.
Teaching material for self-study: food nutrition to be compiled.
13, foreign food culture
This course is an optional course for catering management major (independent undergraduate course).
This course introduces the characteristics and background of the world's major ethnic food cultures, as well as the differences between Chinese and foreign food cultures, concepts and customs, in order to broaden students' horizons and improve their own food cultural literacy and food management quality.
The main contents of the course include: the general situation of foreign food culture, the development of Asian food culture, the development of European and American food culture, the development of African food culture, the development of Australian food culture, foreign food culture, foreign tea culture, foreign wine culture, the food customs and etiquette of major ethnic groups, the achievements of major ethnic groups in food culture and science and art, the development of foreign food culture and foreign catering industry, and the future development trend of foreign food culture.
Self-taught textbook: a compilation of foreign food culture.
14, banquet design
This course is an optional course for catering management major (independent undergraduate course).
Based on the basic framework of banquet organization, layout design, cost budget, menu design and table service, this course expounds the basic theories and methods of banquet design, so that self-learners can master the framework and operational essentials of banquet design as a whole. The main contents include: banquet basic theory, banquet hall layout design, banquet cost control, banquet operation flow, banquet menu design, banquet table service, banquet organization and promotion, etc.