there must be many training institutions in the local area, all of which are responsible, but the teaching situation is definitely good or bad. Only large training institutions can recommend jobs. Which one is better for you to visit on the spot? The price and teaching mode of each training institution are different.
Catering management is a complicated management. If we want to do a good job in chain catering management, we must emphasize specialized chain catering management. The specific training courses for catering management are:
1. Catering products training,
2. Catering site management training,
3. Catering marketing training,
4. Catering cost control training,
5. Catering human resource management.
2. Cultivate the brand-new management concept and marketing management ability of modern catering;
3. Master effective and systematic team management methods;
4. How to shape the team spirit of cohesive core strength;
5. How to improve the team quality and have good teamwork ability;
6. How to improve the quality of food and service through standardized management;
7. How to achieve the management objectives of the enterprise through management by objectives;
8. How to effectively control costs, reduce costs and improve economic benefits.
From the management point of view, catering management training should focus on three modules:
(1) catering cost control
1. Make your menu come alive-catering menu marketing and price management
1. Menu strategy implementation and its application control
2. Food welcome index and sales index
3. Menu ME analysis and marketing strategy implementation
4. Controlling the quality of dishes and the cost of raw materials at the source-management of food raw materials procurement and supply
1. How to manage and control procurement and acceptance
2. Safe warehouse management to reduce unnecessary losses
3. Modern kitchen supply management methods
4. Inventory capacity control and order point control
5. Economic batch control
3. Promotion management. Management to plug loopholes-catering product sales and management control
1, catering product sales management
2, catering product marketing skills
3, catering sales bill control
4, cashier accounting management control
5, waiter fraud and prevention
4, every customer is a living advertisement of the restaurant-catering marketing management
How to implement real catering marketing
3, master customer service marketing methods
4, attract customers by using strategies such as all-staff marketing
5, give full play to the experiential marketing function of restaurant environment
5, create benefits by management and "cut" unnecessary costs-catering cost accounting and cost control
1, managers should have cost awareness
2, catering can be controlled. Processing cost of catering raw materials and food cost
4. Building a catering cost control system
5. Cost control in all aspects of catering management
(2) Catering HR management
1. Improving the professional quality of restaurant managers
1. Three management awareness of restaurant managers
2. Six qualities and core values of catering managers
3. Role-playing in catering enterprises. Handling the relationship between restaurant managers and subordinate employees
2. Building an excellent service team in the catering department
1. Building an excellent catering team and cultivating subordinate sense of belonging
2. Building an excellent catering staff team
3. Daily management methods of restaurant managers
4. Equipment and evaluation management of restaurant staff
5. Training and training plan for restaurant staff
3. Excellent restaurants. Create a comfortable dining environment for guests
2. Excellent service attitude and service procedures of restaurants
3. Management methods of excellent service of restaurants
4. Personalized service of restaurants
5. Management and control of service quality of restaurants
4. Budget objectives and benefit management of restaurant managers
1. Method of determining budget objectives of restaurants
2. Promotion methods of budget objectives of restaurants < Service control in the sales process of restaurants
5. profit control and assessment of restaurants
5. building an efficient and harmonious catering management team
1. guiding the concept of the catering team
2. cultivating a good professional mentality of catering staff
3. managing and building the team from the details
4. team communication and professional motivation, planning and standardization
5. Pre-catering planning and investment budget
1, pre-catering preparation and planning
2, catering enterprise location and business circle effect
3, catering goods and equipment procurement
4, pre-catering team formation
5, catering enterprise investment budget
2, restaurant environment management planning and layout
1, restaurant location planning
2. Restaurant decoration and behavior psychology
5. KFC restaurant environment and brand culture
3. Six regular management of catering
1. Common problems in catering management
2. Three major mistakes in catering management
3. Six regular management methods of kitchen, lobby and warehouse
4. Regular classification, management and cleaning
5. Product standardization of restaurant chain
2, chain operation and consumer behavior analysis
3, chain brand image strategy
4, chain marketing strategy
5, chain store operation management
6, outlet expansion and site selection
7, procurement and distribution management
8, franchise chain management.