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Kitchen management on the hotel
Kitchen management tasks, people, money, material, reasonable arrangements and control of the kitchen is the implementation of efficient and orderly production of the guarantee, the task of kitchen management is to play and mobilize all aspects of the kitchen factors and forces, for the hotel to create a good reputation for catering and economic benefits. Not only that, the kitchen management must ensure that at any time to meet the guests of all needs of the dishes, timely provision of high quality and appropriate amount of various types of dishes, to maintain a consistent image of the product. First, fully mobilize the enthusiasm of the staff to use emotional management, with the economic, legal, administrative means and methods to stimulate the enthusiasm of the kitchen staff to fully mobilize the enthusiasm of the staff to work, is an important task of kitchen management. Employee motivation mobilized, work efficiency can be improved, the quality of the product is more secure; concern for the collective, dedication to the group, to technical excellence and the spirit of the culture and spirit may be formed and carried forward. On the contrary, the negative mood of the staff, low, will leave all kinds of hidden dangers for the kitchen production and management, kitchen development and progress, product development and innovation has become a step forward. Second, the completion of the hotel's tasks and indicators of the kitchen as an integral part of the hotel, should be undertaken by the hotel and the provisions of the relevant tasks and indicators, in order to ensure that the hotel's overall objectives. Kitchen is the only hotel food production department, the hotel for the creation of corporate image, to maintain the interests of consumers, expanding the catering revenue, naturally, to provide a certain task and assessment indicators. Completion of the hotel's business revenue targets. Operating income reflects the comprehensive income of the kitchen, the kitchen is the sum of various activities of sales revenue. Realize the gross profit and net profit targets set by the hotel. Hotel for the accumulation of funds, expand reproduction, improve economic efficiency, the provisions of the kitchen product gross profit and net profit target must be realized. This is also an important symbol of the results of the actual control of kitchen management. To achieve the hotel and catering department cost control indicators. Accurate cost control, in order to protect the interests of consumers under the premise of creating more benefits for the hotel, the two must not lose sight of the other. In line with the hotel and the health epidemic prevention department of the health indicators. This is responsible for the physical and mental health of consumers and ensure that the hotel's social benefits of the important assessment indicators. To meet the hotel and catering department of the food quality standards. Quality indicators include the output to the guests of the sensory impression and the inner nutritional fitness and other elements. According to China Tourism Service Quality Grade, the quality of food and beverage products should not be less than 98% of the guests' satisfaction. Fulfill the targets of food innovation and promotion activities set by the hotel and catering department. Research and development of new dishes, and constantly launch a variety of food promotional activities, not only for the catering competition is necessary, but also to expand the reputation of the hotel catering, for the hotel to generate revenue and profitability of an important means. Completion of the hotel's staff training and development targets. Hotel development, food and beverage to stand invincible in peer competition, the kitchen should have a staff training and development of long-term planning, and to ensure the gradual implementation. Third, the establishment of a refined, efficient production and operation system kitchen management to set up a scientific, refined, effective production and operation system for the entire kitchen. This mainly includes staffing, organization and management level settings, information transfer, quality control and other aspects. Fourth, the development of work norms and product specifications in order to ensure that the kitchen business production to follow the rules and regulations, unified kitchen business process, to maintain a consistent processing, production standards, kitchen managers must be clearly formulated and supervise the implementation of the work norms and product specifications, so as to improve efficiency and ensure the quality of the output of the basis of a good work group. Kitchen production specifications standard requirements: 1, to managers and employees agreed. 2, to be practicable. 3, can be measured and checked. 4, to maintain the implementation of the same. Fifth, the layout of the scientific design of the kitchen design planning and layout of the kitchen is not only the architectural design department, but also the kitchen management personnel within the work. Kitchen design and layout of scientific and reasonable, for normal kitchen production and operation to bring great convenience, saving manpower, material resources, the quality of kitchen products also play a certain role in safeguarding; on the contrary, not only increase the investment in equipment, waste of manpower and material resources, but also for the kitchen health, safety, and the speed and quality of the product to leave the accident hidden danger and many inconveniences. Therefore, the kitchen manager should actively participate in the initiative to put forward and constantly improve the design of the kitchen and equipment layout program, thereby creating a good working environment. Sixth, the development of the basic management system mobilized kitchen staff to discuss and develop some of the basic systems necessary for the maintenance of the kitchen production order, both to protect the legitimate rights and interests of most of the staff, but also to constrain the unconscious behavior of a small number of people, is very necessary and practical. This is naturally one of the tasks of kitchen management. Kitchen need to establish the basic system: kitchen discipline, food system, kitchen staff vacation system, shift handover system, health inspection system, facilities and equipment maintenance and use of the system, technical and business assessment system. System kitchen management system must pay attention to: 1. To facilitate the management and care for the interests of the staff from the standpoint. 2. The content should be practical and feasible, easy to implement and check. 3. The language should be rigorous, between the system, and the hotel should not be contrary to the provisions and contradictions. 4. Measures should be based on positive requirements, pay attention to strategy and staff emotions. Kitchen management system, in fact, is the kitchen staff rules of conduct, which explains: what can be done, what can not be done, how to do, do what can be rewarded, do what will be punished. Once the system has been developed and published, kitchen management must be word of honor, exemplary implementation, to ensure the seriousness of the system. As the Sheraton Group puts forward the system is like a "red stove", which means three things: 1, it has been to keep the hot soup. 2, if you touch it, you will get a reward for what you do. 2, if you touch it, it will burn you (you do not touch it, it will not take the initiative to burn you). 3, anyone touch it, will be hot. Seven, supervise the operation of the kitchen production process, to meet the needs of dining guests will be the kitchen hard and software for the organic combination of matching, at any time to coordinate, check, control, supervise the whole process of kitchen production, to ensure that the kitchen specifications and standards of work to be implemented, production and timely provision of a variety of flavors and pure, high-quality kitchen products, to ensure that the hotel's restaurants are open on time to meet the needs of the guests to live in the store and various types of meals, is a fundamental management. It is the fundamental task of management. Supervise the whole process of kitchen production, not only is the head chef and other managers of the task, but also for all positions in the kitchen, the production process of each link put forward by the collaborative, comprehensive quality management requirements. Managers set an example, take the lead, to take practical action to infect and train all kitchen staff around the kitchen production targets and tasks, self-discipline, hard work, the kitchen for the smooth implementation of the work laid a reliable foundation for insight.