the scope of catering management training

from the management point of view, catering management training should focus on three modules: (1) catering cost control 1. Make your menu come alive-catering menu marketing and price management 1. Menu strategy implementation and its application control 2. Food welcome index and sales index 3. Menu ME analysis and marketing strategy implementation 4. Menu evaluation and correction method 5. Menu pricing and strategy 2. Controlling the quality of dishes and the cost of raw materials at the source-the procurement and supply management of food raw materials 1. How to manage and control procurement and acceptance 2. Safe warehouse management to reduce unnecessary losses 3. Modern kitchen supply management methods 4. Inventory capacity control and order point control 5. Economic batch control 3. Promotion management, Management plug loopholes-catering product sales and management control 1, catering product sales management 2, catering product marketing skills 3, catering sales bill control 4, cashier accounting management control 5, waiter fraud and prevention 4, every customer is a living advertisement of the restaurant-catering marketing management 1, mastering four brand-new catering marketing concepts 2, how to implement real catering marketing 3, mastering customer service marketing methods 4, Attract customers by using strategies such as all-staff marketing. 5. Give full play to the experiential marketing function of the restaurant environment. 5. Management creates benefits and "cuts" unnecessary costs-catering cost accounting and cost control. 1. Cost awareness that managers should have. 2. Controllable cost, variable cost and variable cost of catering. 3. Processing cost of catering raw materials and food cost. 4. Building a catering cost control system. Cost control in all aspects of catering management (II) Catering HR management I. Restaurant manager's professional quality improvement 1. Restaurant manager's three management consciousness 2. Catering manager's six qualities and core values 3. Role-playing in catering enterprises 4. Cultivating their own leadership prestige and affinity 5. Handling the relationship between restaurant manager and subordinate employees 2. Building an excellent service team in catering department 1. Composition of excellent catering team and cultivation of subordinates' sense of belonging 2. Creation of excellent catering staff team 3. Daily management methods of restaurant managers 4. Equipment and evaluation management of restaurant staff 5. Training and training plan for employees in restaurant department 3. Creation of excellent service quality of restaurant 1. Creation of comfortable dining environment for guests 2. Excellent service attitude and service procedures 3. Management methods 4. Personalized service 5. Management and control of restaurant service quality IV. Management of restaurant manager's budget target and benefit 1. Determination method of restaurant budget target 2. Promotion method of restaurant budget target 3. Sales control of restaurant budget target 4. Service control of restaurant sales process 5. Profit control and assessment of restaurant 5. Construction of efficient and harmonious catering management team 1. Concept guidance of catering team 2. Cultivation of good professional mentality of catering staff 3. Team management and construction from the details 4. Team communication and career motivation, planning and standardization 5. Improving the leadership of catering managers (3) Catering operation management 1. Pre-catering planning and investment budget 1. Pre-catering preparation and planning 2. Catering enterprise site selection and business circle effect 3. Catering goods and equipment procurement 4. Pre-catering team formation 5. Catering enterprise investment budget 2. Restaurant environmental management planning and layout 1. Location planning of food and beverage outlets 2. Primary considerations in restaurant design 3. Number of seats, area and restaurant area 4. Restaurant decoration and behavior psychology 5. KFC restaurant environment and brand culture 3. Six common problems in catering management 2. Three major mistakes in catering management 3. Six common management methods for kitchen, lobby and warehouse 4. Regular classification, management, cleaning 5, maintenance, standardization, education 4. Chain operation and management of catering 1, product standardization of catering chain 2, chain operation and consumer behavior analysis 3, chain brand image strategy 4, chain marketing strategy 5, chain store operation management 6, network expansion and site selection 7, procurement and distribution management 8, franchise chain operation management