In recent years, students majoring in catering management in higher vocational colleges have been more and more welcomed by the society, and they also have a lot of knowledge about catering management. Today, I will share the professional knowledge of catering management with you for your reference only!

professional knowledge of catering management

1. Development of catering management major

This major was set up in 2111, and enrolled students from Pugao and three schools. * * * Recruit more than 211 students to deliver front-line management talents for catering enterprises.

Second, the scale and teachers of catering management major

There are 4 full-time teachers, 2 associate professors, 2 lecturers and several part-time teachers in this major. The proportion of double-qualified teachers reaches 111%, and there are many part-time teachers. Professional teachers have published many papers.

III. Professional achievements in catering management

1. Participation? 2113 National Vocational College Skills Competition? In the western-style banquet service competition, students won a first prize in Zhejiang Province, a second prize and a national first prize.

2. Join? 2114 National Vocational College Skills Competition? In the Western-style banquet service competition, students won the first prize in Zhejiang Province and the second prize in China.

3. attend? 2115 National Vocational College Skills Competition? In the design competition of Chinese theme banquet, students won two national first prizes.

Fourth, the overall goal of catering management professional training

Training meets the needs of socialist modernization, develops in an all-round way in all aspects, and has? Honesty, perseverance, diligence and simplicity? Good quality and professional ethics, not only have the professional skills required for the first-line practice of catering enterprises, but also have the management knowledge system and professional quality required for the operation and management of catering enterprises, and can meet the needs of the development of modern catering industry and surrounding industries.

The professional orientation is the grass-roots supervisor of catering chain enterprises, the head waiter of Chinese and western restaurants in catering enterprises and the front-line technical service personnel of catering and related enterprises.

v. achievements of catering management

this major has long-term cooperation with international and domestic famous hotel brands such as kaiyuan tourism, Xihu state guesthouse, McDonald's, KFC, Dicos, and cross-strait coffee, and has delivered a large number of professionals for catering enterprises. Methods of catering management

First, strengthen people-oriented management. Reasonable post division, sound system and high-quality personnel can make it work well. First of all, the post division of labor is reasonable and clear. According to the production situation, facilities and equipment layout of the enterprise, it is necessary to formulate posts and clarify self-responsibilities. Secondly, we should change the traditional disadvantages of focusing only on skills and not on our own cultural quality, instill advanced management concepts, and make a breakthrough in dish production and form our own style. Third, make full use of incentives, adhere to people-oriented, and maximize the enthusiasm and creativity of employees.

second, start with the quality of dishes, inherit the tradition, keep the tradition and innovate constantly. Quality is the lifeline of an enterprise and the prerequisite for its development and survival. The quality of its dishes directly affects the popularity of enterprises. Especially with the deepening of reform and opening up, the market competition is becoming increasingly fierce, people's quality of life is constantly improving, and the requirements for the variety, taste and nutrition of dishes are getting higher and higher. Under the new situation, the catering industry is facing opportunities and challenges. How to face the development of today's times, the key is what measures we take to maintain tradition, inherit tradition and innovate constantly. In order to ensure the traditional technological process of famous dishes in restaurants, let more young employees master the production process and process of famous dishes skillfully. Through the communication with the front desk, soliciting the opinions of gourmets and customers extensively, and on the basis of numerous practical operations and accumulated experience, the standard seasoning formula and standardized operation of traditional famous dishes of Jicai have been developed. Some dishes with standard formulas that cannot be formulated for the time being need to be cooked by special chefs to ensure the quality of traditional dishes. In view of the great development period of Japanese cuisine, how to make Japanese cuisine stand out from the fierce competition, make restaurants last for a long time, and constantly bring forth new ideas on the basis of ensuring traditional dishes. By extensively searching for relevant information, carefully excavating, sorting out and gathering, we can develop famous dishes with strong cultural connotations, achieve better benefits, and become the growth point and bright spot of enterprise economic development.

third, solid foundation and good self-image. To manage employees, we must first have a good self-image. What employees are required to do is to do it themselves first, to be respected by others, to learn to respect others first, to stress principles on major issues, and to stress style on minor issues; Secondly, we should continue to learn, improve, master higher business skills, and enthusiastically pass on, help and bring, so that shine on you is better than Blue.

iv. further establish and improve various systems and implement them. No rules, Fiona Fang. State-owned laws, family rules, enterprises must establish and improve the corresponding rules and regulations, to regulate the system. Effectively implement it to ensure the seriousness of the enterprise system and standardized and scientific management.

fifth, strictly control the purchase and do a good job in gross profit accounting. Purchasing goods and gross profit margin accounting are important links for enterprises to participate in market competition. The quality of supply and the price are closely related to the economic profit of the enterprise. As a chef, we should not only consider the benefits of customers, but also the cost of the enterprise, which is also one of the important basis for evaluating the performance of the chef.

keep the goods in good condition. First, we should establish a small purchasing team. First of all, the selection and arrangement of personnel requires technical backbones with good quality, strong responsibility and understanding of business, and adopts the method of walking on two legs. One is responsible for purchasing raw materials needed by enterprises every day; The other is responsible for investigating the prices of raw materials and supervising each other to ensure the quality and price of purchased products. Secondly, adhere to the collective pricing system. Once again, adhere to the principle of combining static management with dynamic management, and give priority to dynamic management. Suppliers provide some raw materials and purchase some by themselves, so as to grasp and understand market information in time, so that the cost of enterprises can be firmly controlled. The second is to keep account records of the purchase channels, purchase points, and the identification of goods by inspectors. The third is persistence? Who's in charge and who's in charge? Principle, that cut out of the question, the main responsibility shall be borne by the parties, to provide reliable guarantee for us to choose good goods.

in the accounting of cost, we should use raw materials reasonably and make the best use of them. Pay attention to the recycling and use of leftovers, save electricity, water and gas, pay attention to the storage of raw materials, strengthen the maintenance and use of various tableware, and save costs as much as possible. Through several years of practice, good results have been achieved. Characteristics of catering management

Multi-flavor 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.

Instant production and sales, great income elasticity

The management of catering business is accomplished by planning, organizing, coordinating, directing, supervising and accounting the process of making dishes and serving customers. 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, multi-flavor catering is often the key item of hotel 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.