Catering management refers to enterprises, hospitals, schools, hotels, etc. contracting catering management services to professional catering companies for management according to needs, and then selecting various dishes provided by catering companies for dining. The following is the content of training on catering management knowledge compiled by me, I hope you like it!
The goal of catering management
(1) To realize the optimal allocation of resources in catering enterprises. The resources of catering enterprises include both internal and external resources, as well as tangible and intangible resources. Food and beverage management aims to obtain economic income directly or indirectly, whether it is to achieve the benefit goal or the brand goal. The content of management of catering enterprises can't be simply limited to cooking and kitchen management, but should make better use of production factors such as manpower, material resources, financial resources and information, that is, optimize the allocation of resources, so as to generate greater value and realize the business objectives of catering enterprises.
(2) provide customers with quality catering products and services. The catering department is the only department that produces and provides physical products. Hotels of all grades and styles organize the catering department to provide high-quality products that can meet the needs of guests according to their own market positioning and business strategies. The focus of catering management is exquisite and delicious dishes, and the quality of dishes refers to the various characteristics of dishes that can meet the physiological and psychological needs of guests. Guests' evaluation of the quality of dishes is generally based on past experience and experience, combined with the inherent requirements of the quality of dishes, through sensory appraisal such as smell, vision, hearing, taste and touch. The specific requirements are: color-bright color and proper color matching; Aroma-the aroma is tangy and stimulates appetite; Taste-pure and delicious; Shape-unique in shape and standardized in loading; Quality-pay attention to material selection and fine knife work; Equipment-equipment matching, icing on the cake; Name-the name is scientific and intriguing. It can be seen that developing and making high-quality dishes is the basis of providing high-quality catering products. In addition, it is necessary to provide a pleasing dining environment and rest assured restaurant hygiene.
to achieve comfortable and perfect service, catering service must have four characteristics: beauty, affection, liveliness and quickness. The so-called beauty is to give guests a beautiful feeling, which is mainly manifested in the beauty of appearance, soul, language, behavior and expression of the waiter; Love, that is, service must be rich in a human touch; Live, it mainly means that the service should be just right; Fast, that is, in terms of service efficiency, we should meet the needs of guests, serve dishes quickly, and all kinds of services should be timely. Besides formulating reasonable procedures, we should also pay attention to the modernization of service means.
(3) create sustainable and ideal economic benefits for enterprises. The ultimate criterion for testing the quality of catering management is benefit. The benefits of the catering department mainly include two aspects: ① Direct benefits refer to the economic benefits of the catering department, that is, the profit level; (2) Indirect benefits refer to the conditions created for the sales of guest rooms and other hotel facilities and the impact on improving the visibility and competitiveness of the whole hotel. The food and beverage department should strive to improve its economic benefits on the basis of seeking overall benefits.
(4) Advocating food culture, promoting and developing catering industry. Under the background of knowledge-based economy, people's catering consumption has also attached more cultural requirements. Modern people pay attention to cultural taste, and they bid farewell to the original food and beverage consumption? Eat big fish and meat? The physiological pursuit of, instead? Eat culture and taste the plot? The spiritual pursuit of. They go to restaurants for consumption, with the motivation of buying culture, consuming culture and enjoying culture. Therefore, hotels should highlight the cultural nature of operation in catering management. Contents of catering management
(1) Human resource management of catering enterprises. Human resource management is the primary task of catering management. Including staffing, recruitment and training, assessment and incentives, and maintaining the dynamic balance of catering enterprises.
(2) product quality management of catering enterprises. Its main contents include tangible kitchen product quality management, intangible service quality management and dining environment management.
(3) Work order management in catering enterprises. It mainly includes workflow planning, making production specifications, making management system, designing operation management table and establishing supervision mechanism.
(4) Management of operating benefits of catering enterprises. The management of operating benefit of catering enterprises is the most quantitative content of catering management and the most concerned content of catering enterprise investors. Including business plan management, business index management and marketing planning management.
(5) management of materials and raw materials in catering enterprises. It mainly includes equipment and facilities management, tableware and utensils management, and food raw materials management.
(6) Health and safety management of catering enterprises. It mainly includes food hygiene and safety management, production and operation hygiene and safety management, equipment and use hygiene and safety management, product sales and environmental hygiene and safety management, and establishment of catering hygiene and safety management system.
(7) Conditions of catering employees. In addition to the basic qualities such as manners, cooperative spirit, honesty and courtesy of catering employees, they should hold valid health certificates and obtain food hygiene and safety knowledge and corresponding job skills training certificates in accordance with regulations. 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 alive? Catering menu marketing and price management
1, menu strategy implementation and 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, source control of food quality and raw material cost? 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. Sales promotion management and management to plug loopholes? Sales and management control of catering products
1. Sales management of catering products
2. Marketing skills of catering products
3. Sales bill control of catering products
4. Accounting management control of cashier
5. Fraud of waiters and its 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. Using strategies such as all-staff marketing to attract customers
5. Giving full play to the experiential marketing function of restaurant environment
5. Creating benefits through management? Cut? Go to 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 dish cost
4. Building a catering cost control system
5. Cost control in all aspects of catering management
(2) HR management of catering
1. Improvement of restaurant manager's professional quality
1. Three management consciousness of restaurant manager
2. Six qualities and core values of restaurant manager
3. Role-playing in catering enterprises
4. Cultivation of 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 subordinate's 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 team
5. Training and training plan for employees of restaurant department
3. Creation of excellent service quality of restaurant
1. Creation of comfortable dining environment for guests
2. Restaurant excellent quality service attitude and service procedure
3. Restaurant excellent service management method
4. Restaurant personalized service
5. Restaurant service quality management and control 4. Restaurant manager's budget target and benefit management
1. Restaurant budget target determination method
2. Restaurant budget target promotion method
3. Sales control of restaurant budget target
4. Service control of restaurant sales process
5. Restaurant profit control and assessment
5. Building an efficient and harmonious catering management team
1. Guiding the concept of catering team
2. Cultivating catering staff's good professional mentality
3. Team management and construction from details
4. Team communication and career motivation, planning and standardization
5. Improving the leadership ability of catering managers
(3) Catering operation management
1. Pre-catering planning and investment budget
1. Pre-catering preparation and planning
2. Catering enterprises' site selection and business circle effect
3. Catering goods and equipment procurement
4. Pre-catering team formation
5. Investment budget of catering enterprises
2. Restaurant environment management planning and layout
1. Restaurant location planning
2. The first consideration in restaurant design
3. Number of seats, area and restaurant area
4. Restaurant decoration and behavior psychology
5. KFC restaurant environment and brand culture
III. Six routine management of catering
1. Frequently asked questions in catering management
2. Three major mistakes in catering management
3. Six routine management methods for kitchen, lobby and warehouse
4. Regular classification, management, cleaning
5. Regular maintenance, standardization, education, < Restaurant chain operation and management
1, product standardization of restaurant chain
2, chain operation and consumer behavior analysis
3, chain brand image strategy
4, chain marketing strategy
5, chain store operation management
6, outlet expansion and location
7, procurement and distribution management
8, franchise chain store.