Career direction of catering management and service major
Introduction: How to fill in the college entrance examination volunteers for catering management and service major is a matter of great concern to the majority of candidates, parents and friends. This paper introduces catering management and service major, including its main courses, employment direction and employment prospects, and the ability after graduation, hoping to help everyone.
Description: Whether a major is good or not depends mainly on whether it suits you, and what suits you is the best.
The catering industry is different from commerce, industry and pure service industry. In modern society, it belongs to the tertiary industry, and has the comprehensiveness of production and processing, food and beverage retail and labor service. And catering management services, generally only for restaurants and other training. Nothing more than some training and service training related to diet. But as a manager, the greatest achievement of service is "customer satisfaction".
1. Major courses of catering management and service
Introduction to hotel management, China catering culture, tourism marketing, food hygiene management, catering information management, restaurant service technology, catering management and service, hotel English, banquet design and menu development, bar management, food marketing, room management practice, catering equipment management
2. The ability of catering management and service specialty
Training objective
To train senior management talents and advanced technical applied professionals who master the basic knowledge and service skills of modern catering management and engage in catering management and service.
develop skills
1. be familiar with Chinese and western food culture, and have the ability to plan, publicize, organize, operate and market the catering industry
2. be familiar with the cooking technology of Chinese and western food, and be able to independently design banquets and develop dishes. 3. master the operation methods of daily equipment and facilities in hotels and restaurants. Familiar with modern catering management application software. 4. Have keen market observation, strong on-site coordination ability and good interpersonal communication skills
3. Graduates of this major can work in technical management of Chinese and Western restaurants, chain fast food restaurants, star-rated hotels, restaurants, cafes, bars, tea art, etc. The main positions are restaurant supervisor, hotel service, catering marketing, banquet design, food nutrition deployment, etc.
Extended reading
Features of catering management
Catering management is a business work that integrates operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics, which requires hotels to be unique in catering management to meet the requirements of management subjects.
The catering business management with immediate production and sales and great income elasticity is completed through the planning, organization, coordination, command, supervision and accounting of the menu making and customer service process. Its business process shows that production, sales, service and consumption are almost completed in an instant, that is, it has the characteristics of short production time, sales with production, and service and consumption at the same time. This requires the food and beverage department to produce immediately according to the needs of the guests, and sell immediately after production, and cannot make it in advance, otherwise it will affect the color, fragrance, taste and shape of the dishes, and even rot and deteriorate, resulting in economic losses. It can be seen that it is an important task for hotel catering management to make a good prediction and analysis, grasp the needs of guests, improve work efficiency and strengthen on-site control. Moreover, hotel catering, as the main revenue-generating department, has the characteristics of great income elasticity compared with guest rooms. Room income comes from in-house guests, whose room number and house price remain relatively unchanged, room income is relatively fixed, and its highest income is often a predictable constant. Besides in-house guests, there are also non-in-house guests, and the per capita consumption of guests is also a flexible variable. Hotels can increase the per capita consumption of catering by improving work efficiency, strengthening catering promotion and improving service quality, so that the operating income of catering can be greatly improved. Therefore, catering is often the key item of the hotel's operating income.
The business content is miscellaneous and the management is difficult. The catering business is complex, including both external sales and internal management. We should not only consider choosing the correct business objectives, principles and strategies according to the internal conditions and external market changes of the hotel, but also rationally organize the internal people, finances and materials to improve the quality and reduce the consumption. In addition, from the perspective of personnel composition and work nature, the food and beverage department has both technical jobs and service jobs; There are not only operating techniques, but also cooking and service arts, which are the combination of technology and art. This will inevitably increase the difficulty of catering management, which requires us to organize catering management activities according to objective laws and enhance scientific nature; We should proceed from reality, adjust measures to local conditions, handle flexibly and improve artistry. At the same time, the cost of catering is extensive and varies greatly. From the cost of raw materials, some are fresh goods, some are dry goods, some are semi-finished products, and some are vegetables and fruits. There are obvious differences in the methods and allocation ratio of picking, washing, slaughtering, disassembling, expanding and cutting these raw materials, and the degree of loss in the processing process is different, and the prices of some raw materials often fluctuate with the market. However, the price of the restaurant's dishes can't change frequently. In addition, there are consumables such as fuel, power costs, labor wages, tableware, and depreciation of furniture and equipment, some of which are fragile, so it is difficult to control the loss. Therefore, how to strengthen food and beverage cost control and reduce consumption is often an important topic in food and beverage management.
There are many influencing factors, and the quality fluctuates greatly. Catering quality is the central link of catering management, but it is difficult to control catering quality because of many influencing factors. First of all, catering is based on manual labor. Whether it is the production of dishes or the improvement of service, it is mainly controlled by people's intuitive feelings, which is easily restricted by people's subjective factors. The experience, psychological state and physiological characteristics of employees will all have an impact on the quality of catering. This is obviously different from the operation of the housekeeping department, and it is difficult to standardize the service. Secondly, there are great differences between guests. As the saying goes, "it's difficult to adjust the opinions of many people". Guests come from different regions, with different living habits and different taste requirements. This will inevitably lead to the same dishes and services, resulting in completely different results. Third, it is highly dependent. The catering quality of a hotel is a comprehensive index. The quality of catering depends not only on the supply of the market, but also on the relationship between hotels. The quality of dishes is directly related to the quality of raw materials, and the requirements for cooperation are also very strict. From procurement and supply to rough machining, cutting and matching, hearth and service, it is required to be closely linked and closely coordinated, and a slight dispute will lead to defective products. Not only that, it also requires the close cooperation of other departments such as engineering.
Brand loyalty is low, and patent protection is difficult in general catering consumption. The consumption psychology of customers seeking novelty, novelty and specialty makes them constantly pursue new products, new tastes and new services in catering consumption, and there is often a phenomenon of "eating new stores and new products" and "spending with the new trends". On the other hand, it is difficult for the restaurant catering department to apply for a patent for its own decoration and service mode. Therefore, if a product or service can attract guests, there are many imitators. Many "mysterious diners" in urban catering are actually "intelligence spies" sent by major hotels and social restaurants. They shoulder the heavy responsibility of "collecting new food and beverage products, fancy products and special products" and simply imitate them according to the collected information, or imitate them first and then create them. All these bring great challenges to catering management. How to cultivate brand loyalty and how to seek patent protection has become an important topic in hotel catering research. ;