Room Skills Certificate, Catering Skills Certificate, Front Office Operator Certificate, Bartending Certificate, and Management Post Certificate,\x0d\\\x0d\ Note: \x0d\\\x0d\ First of all, understand which aspects of catering management management management: First, plan management. Need to make plans for future work, should be around four words, what to do what, who who to do, how how to do and when when to start and when to finish \x0d\\ two, organizational management. After formulating the plan, it is necessary to divide the work among the subordinates and organize the configuration of the various elements to achieve the goal. \x0d\third, supervisory management. Commanding and directing *** up supervising, issuing orders and instructions to subordinates, telling subordinates what they should do. \x0d\ iv, communication management. Divided into communication with internal and external, internal department subordinates and other departments external guests and other bodies of information. \x0d\5, coordination management. Timely detection of problems, the first signs of conflict, to find ways to solve the problem, the coordination between internal subordinates and other departments. \x0d\VI, control management. Control the stability of services, quality standards. \x0d\vii, asset management. Regular inventory of assets, fixed assets, the need to add specific what kind of setup needs to be updated or repaired, and safety, maintenance. Formulate the control of daily consumption of assets and economize on the rational use of plans or regulations. With the improvement of people's material standard of living, the pursuit of spiritual level seems to be rising. I don't know when, customers have learned to use complaints, rights and other ways to protect their own interests. Usually most of the complaints in the catering industry are bad attitude of the waiter, low quality, etc. Therefore, to improve the quality of catering staff has become an urgent matter in the catering industry. Catering industry daily health management considerations: I. Health management \x0d\1, there is a valid health license and health certificate, there is a sound health management system, and on the wall. \x0d\2, there is a health management organization, with food management personnel. \x0d\3, employees to maintain personal hygiene, work clothes dressed neatly. \x0d\4, water quality in line with the hygiene standards for domestic drinking water. \x0d\2, health requirements \x0d\ (a) raw materials purchase and storage \x0d\1, raw materials warehouse neat, well ventilated, raw materials separated from the wall, off the ground categorized storage, there is a person in charge. \x0d\2, the purchase of raw materials, food manufacturers or suppliers of health permits and copies of inspection reports, the establishment of the establishment of a complete food raw materials purchase account, daily records, registration is complete. \x0d\3, no over shelf life food. \x0d\4, refrigeration, freezing facilities are complete. \x0d\5, with rodent-proof, fly-proof and dust-proof facilities. \x0d\(2) Primary processing room \x0d\1, with water and sewage facilities, and unobstructed. \x0d\2, vegetables and meat, aquatic products in separate pools cleaning, and have signs. \x0d\3, the room floor is neat and clean, there is more than 1.5m tiles, wallpaper is not peeling, no collapsed skin, no mold. There are trash cans with lids. \x0d\4, not processed corruption, spoilage or other abnormal sensory properties of food and raw materials. \x0d\(3) Cold meat room\x0d\1, with water and sewage facilities, and smooth. \x0d\2, have professional refrigeration, air-conditioning equipment, the indoor temperature can not be higher than 25 ℃. \x0d\3, vegetables and fruits brought into the cold meat room are cleaned. The production of meat, aquatic products, cold dishes platter to be finished to bring in, this meal is used up with leftovers, to be stored in a special refrigerator refrigerated or frozen. \x0d\4, there are special people, special tools, containers, no cross-contamination. \x0d\(4) Noodle case room \x0d\1, have a person in charge, special room, special containers, raw and cooked without cross contamination. \x0d\2, raw materials dedicated room, mold, dust, rodent-proof facilities, separated from the ground storage. \x0d\3, processing room with upper and lower water facilities. \x0d\\(E) decontamination room \x0d\1, with disinfection facilities, disinfectant drugs or steam sterilization facilities. \x0d\2, have upper and lower water, facilities, and smooth. \x0d\3, have closed cleaning equipment, regular cleaning, disinfection. \x0d\4, disinfectant drugs have a copy of the manufacturer's health license and inspection report. \x0d\(F) Cooking room\x0d\1, the walls should have more than 1.5m of wainscoting made of ceramic tiles or other waterproof, moisture-proof washable materials, which should be neat, no peeling, no collapsed skin, no mold. \x0d\2, there are exhaust and smoke exhaust facilities. \x0d\3, used for raw materials, semi-finished products, finished products, knives, pier, raw and cooked containers, rags and refrigeration facilities should be clearly marked, washed and cleaned after use. \x0d\4, need to be cooked and processed food, should be cooked, cooked through, the center part of the temperature is not less than 70 ℃, processed and semi-finished products or raw materials raw and cooked separately. \x0d\5, after cooking, food that needs to be kept for a long time before consumption, should be kept refrigerated, containing eggs, milk and pasta products should be stored at a temperature of less than 10 ℃ or more than 60 ℃. \x0d\6, the use of food additives in line with health requirements.