"one" catering management major

I have worked in catering for two years, and I know the interior. There is nothing but dealing with interpersonal relationships. If you want to open a shop, don't go to school, just find a regular catering company to work, and you will know everything in one year. If you want the manager, you'd better work directly at the bottom step by step, and going to school is of little use.

"II" What's the future job of catering management and service major

The main employment direction of catering management and service major is: graduates of this major can work in Chinese and Western restaurants, chain fast food restaurants, star-rated hotels, restaurants, cafes, bars, tea art and other technical management jobs, and their main positions are restaurant supervisor, hotel service, catering marketing, banquet design, food nutrition deployment and so on.

The major of catering management and service is to cultivate senior management talents and advanced technical applied professionals who master the basic knowledge and service skills of modern catering management and engage in catering management and service. This major trains high-quality and skilled talents with pioneering and innovative spirit and good professional quality, who can meet the needs of modern hotel production, operation and management, master the basic knowledge and service skills of modern hotel management, have strong practical operation ability and professional awareness in hotel lobby, rooms, restaurants and bars, and engage in hotel management.

The main courses are: Introduction to Hotel Management, China Catering Culture, Tourism Marketing, Food Hygiene Management, Catering Information Management, Restaurant Service Technology, Catering Management and Service, Hotel English, Banquet Design and Menu Development, Bar Management, Food Marketing, Room Management Practice, Catering Equipment Management

Professional Core Competence

1. Have the ability of planning, propaganda, organization, operation and marketing promotion in the catering industry

2. Be familiar with the cooking technology of Chinese and western food, and be able to independently design banquets and develop dishes

3. Master the operation methods of daily equipment and facilities in hotels and restaurants. Proficient in using modern catering management application software

4. Have keen market observation, strong on-site coordination ability and good interpersonal communication skills

Professional qualification certificates: professional manager qualification certificate, nutritionist qualification certificate, junior and intermediate front office room attendants, etc.

What are the catering professional skills

Basic qualities that service personnel should have

1. Language expression ability. Simple and clear.

2. Service attitude, keep smiling, and don't be too enthusiastic.

3. Hygienic habits, don't be too sexy or too different. Don't smell of disgust.

4. As far as age is concerned, try not to mix with the elderly in the service work.

5. Be flexible, establish management and determine emergency plans. When encountering customer disputes, you should ask the manager or on-the-job leaders for instructions.

6. Establish employee system, including attendance system, responsibility system, reward and punishment system, etc.

7. Establish work rules, such as determining the time period when welcoming guests and how to arrange it. When cleaning, pay attention to the environment and don't affect the guests. Don't frolic in the restaurant, don't eat with the guests, don't show the dirty side of the restaurant to the guests, such as taking out the garbage and handling the food left by the guests.

8. Manners of employees, uniform uniforms, adjustment of standing posture and differentiation of regions. To cultivate employees' basic quality, we must first establish their self-confidence, second determine their service consciousness and attitude, and third observe their shortcomings that can affect their work. Don't put your emotions into your work.

to sum up briefly, I once failed in the catering industry in Beijing because of my own characteristics, unreasonable staff arrangement and poor position. I hope I can help you.

What professional knowledge do you need for catering management?

Catering management is divided into two parts: the front office and the back kitchen.

The front office is mainly about service details, such as the right to take a seat, order a meal, set the table, serve food, pour wine and check out.

The back kitchen is about dishes, food collocation, knowledge of raw materials and stoves. . . Because there are too many to copy. . .

//scysw/cygl/news.asp? Typeid=68

China Food Network: All rules and regulations are classified. . . With a detailed explanation. . . And a complete list of local diets. . .

//ccas.cn/canyin/

1. The color of the restaurant

The main color of the restaurant should be bright and light, especially orange or yellow representing food, which has the effect of * * * people's appetite. In different seasons, people have different feelings about colors. We can use lights, light covers and some small ornaments to adjust them to produce different emotional appeal. For example, in hot summer, setting off a water-green or light-blue tablecloth with cool lights can add some coolness to people's hearts, and the feeling of heat will tend to be calm.

2. Precautions

Before that, we should pay attention to the study of the resident population around the store. What kind of people need what kind of consumption, and investors also need to watch "dishes" and eat "rice". Some farsighted investment operators should study this from the following ten points. Those who intend to open a shop may wish to pay attention to:

1. Changes in the total population and crowds of surrounding communities and communities, and demographic factors such as passers-by and marginal customers.

second, the population composition. There are both urban people, new Shanghainese from other places and foreign residents in the community. Which kind of people are in the majority will affect the business.

third, population density. For example, the population of major business districts, minor business districts and marginal business districts should be distinguished around business districts.

fourth, the gender structure. The proportion of men and women is different, and the variety of business is naturally different.

v. Employment situation of adults in the locality. The employment rate is related to the purchasing power of the university. The interior decoration style has a lot to do with this.

VII. Structure of households. Targeted products should vary from person to person, such as dual-employee, only child, three or four generations living under the same roof, old couple, etc.

VIII. Marital status. Through research, do what you like, and do more wedding business.

IX. Birth situation. More consideration should be given to parents, and the economy should comprehensively calculate the accounts of children.

11. Study the ethnic structure. Different nationalities have different living habits. The more detailed the store research, the more accurate the target market positioning will be.

3.4 points intensive

Secret 1: Correct and farsighted site selection

How to open a restaurant with rolling financial resources, the successful experience is that choosing the investment location is the most important step before operating-choosing the location with appreciation potential. If the location is not chosen properly, there will be high-grade decoration, delicious food and elegant atmosphere, but customers will still not be attracted to the door. The so-called "food is the most important thing for the people" and without "people (customers)", it is impossible to succeed in business.

Secret 2: Capturing customers with specialization

The catering industry is also facing market segmentation. If it is to be large and comprehensive, the result may be "four unlike", and investors in the catering industry should consider establishing their own cuisine characteristics.

secret 3: I'm not afraid of strange ideas, but I'm afraid I don't have any ideas

In fact, the catering industry needs quite clever marketing art, and the key to turning the best ideas into gimmicks lies in clever use. It's not easy to have any new ideas, so we should make good use of them and make them produce wonderful effects.

secret four: do a good job in after-sales service and accumulate loyal customers

customers will always be food and clothing parents, especially loyal customers, which not only lies in subsequent consumption, but more importantly, they can bring word-of-mouth communication to you, so that the number of loyal customers will grow and the market will grow.

What is the major of "Lu" tourism and catering management?

The major of tourism and catering management mainly studies the knowledge of management and catering. Learn how to communicate with customers.

"Qi" catering management should have the ability

The following friends hope to help you.

the quality of catering managers is the basis for managers to play their management functions and the subjective condition for realizing scientific and modern management. Its quality directly affects the success or failure of management and the rise and fall of enterprises. The quality requirements of modern catering managers are mainly reflected in the following two aspects: character quality is the most basic quality of catering managers, which embodies a person's

quality of catering managers is the basis for managers to play their management functions and the subjective condition for realizing scientific and modern management, and its quality directly affects the success or failure of management and the rise and fall of enterprises. The quality requirements of modern catering managers are mainly reflected in the following two aspects:

Character quality

Character quality is the most basic quality of catering managers, which embodies a person's outlook on life, world outlook, values and morality, and determines his attitude and behavior towards management. The character and quality of catering managers are mainly manifested in three aspects:

1. Love the catering industry, have the vision and grand goal of catering management, and have certain dedication, innovation, good service spirit and hardship spirit.

2. Be honest and trustworthy, fair and honest, and abide by professional ethics in catering management activities, with good determination, perseverance, responsibility, professionalism and enthusiasm for work.

3. Be able to perform management duties seriously, with good discipline, good team spirit and collaborative work style.

psychological quality

psychological quality is a psychological structure model which is organically combined by personality, will, temperament, emotion, interest and other factors. The service attribute of catering requires managers to have good psychological quality, including open mind, broad vision, strong willpower and enterprising spirit, daring to make decisions and competitive and open personality. To some extent, these are important factors that affect managers' decision-making and management behavior.

the ability of catering managers is the basis for managers to play their management functions, which should include:

knowledge factors

catering work runs through from top to bottom, involving both inside and outside. Managers and their abilities are an important window of corporate image. The embodiment of managers' abilities must be based on good cultural quality and professional knowledge, which is the basis and source for catering managers to improve their management level and management art.

The knowledge quality of catering managers is as follows:

1. Familiar with the knowledge of Chinese and western dishes and drinks;

2. be familiar with the basic situation of Chinese and western cooking;

3. Be familiar with the knowledge of catering nutrition and hygiene;

4. Be familiar with service, etiquette and aesthetics;

5. Familiar with basic knowledge of finance and tax law;

6. Be familiar with religion, national customs and folk knowledge;

7. Be familiar with tourism and historical and cultural knowledge;

8. Be familiar with the knowledge of management and service psychology;

9. be familiar with the basic knowledge of catering management business operation and management

intelligence quality

intelligence is people's ability to acquire and use knowledge. Modern catering managers should not only have a good knowledge structure, but also have an excellent intellectual structure.

The intellectual qualities of modern catering managers are as follows:

1. Good ability to analyze and answer questions; 2. Have modern learning methods and ways of thinking; 3. The management practice is clear, logical and accurate; 4. Can effectively use management theory to guide enterprise management practice.

physiological factors

physiological factors are the material conditions for managers to perform their functions, including mental, physical and energy factors. The catering industry is a labor-intensive industry, and its daily business activities are meticulous and cumbersome. Managers are in the central position of the enterprise, with great responsibilities, and mental, manual and energy work are paid a lot. Therefore, healthy body and vigorous energy are also the basic conditions for managers' quality requirements.

What are the specialties of Ba catering?

It is a good choice to learn West Point. At present, the development prospect of West Point is very good. Since it entered people's lives, West Point has always been loved by people, and it has developed very rapidly in the later period. It can be seen that the popularity of West Point in China cannot be underestimated. And it is constantly changing people's eating habits. Now, with the entry of West Point into China, more and more people choose bread and milk as breakfast. These are just the tip of the iceberg in the development of West Point in China, and it is constantly changing the way people dine at home and many other aspects. Therefore, the demand for western pastry chefs has also increased rapidly. After becoming a qualified western pastry chef, I am not afraid that I will not find a good job, and with the improvement of technology, I will soon improve.

What are the professional abilities of the ceo of "Nine" catering management

1. Purchasing evaluation and premium ability to avoid being slaughtered and shoddy!

2. Engineering ability, to avoid the wrong choice of basic electricity and gas for shops, and the unfinished project for the engineers!

3. Financial ability, avoiding the confusion of invoicing accounts!

4. Cooking ability, to avoid excessive loss of kitchen raw materials and quality degradation!

5. Management ability, to avoid staff flow's chaotic service experience decline!

6. Marketing ability, being good at understanding market demand and avoiding performance decline.