The task of the catering department is to comprehensively plan the production, supply and marketing activities of catering products under the leadership of the manager of the restaurant catering department, under the guidance of the business plan and based on the responsibility system, and to organize kitchen production and restaurant service scientifically and reasonably. Organize customers, expand sales, reduce costs, improve service quality, meet customer needs and obtain maximum economic benefits.
Organize customers extensively and expand product sales. Strengthen the procurement and storage management of food raw materials to ensure the needs of production activities. Do a good job in the management of the production process of catering products, inherit and develop the cooking art, do a good job in the management of restaurant sales and services, improve service quality, and meet the needs of guests for material and spiritual enjoyment. Pay attention to banquet management and increase economic income.
catering industry
On the basis of upgrading hardware, catering enterprises can stand out only by constantly standardizing and innovating service content and quality. According to the hotel's business and management policies, the food and beverage department is fully responsible for budgeting, planning, operation and supervision of Chinese, western and snack managers. Complete the work in strict accordance with the requirements and provide high-quality catering services to the guests as needed.
The departments of the hotel can be divided into catering department, housekeeping department, public relations department, marketing department, commodity department, engineering department, security department, personnel department, finance department and entertainment department. The catering department also includes Chinese food, western food, snacks and drinks. The food and beverage department is mainly responsible for the procurement, processing, preservation and collocation of raw materials, as well as the arrangement, training, division of labor and cooperation of personnel.