management of catering industry

with the continuous development of catering industry, more and more people enter the catering industry, and the problem of catering management has become a common problem. Catering management refers to the production and sales management of dishes and drinks. It is an important content of modern catering management, and it is also the visualization and characteristic management of modern catering. Catering income is one of the main sources of modern catering business income.

Steps/Methods

Service and restaurant management service are important catering products. Although it is invisible, it is easily felt by people. Customers eat in restaurants not only to enjoy delicious food, but also to enjoy quality service. Therefore, services also have quality standards. In addition, service is also a process of promoting catering products. The quality of service is related to the sales of dishes and drinks, the income of hotels and restaurants, and the survival and development of hotels and restaurants. Therefore, service management is one of the main contents of catering management. Restaurants are places where catering products are sold. The design, layout, decoration, style, temperature and color tone of restaurants directly affect the sales volume of catering products. Therefore, the management of restaurants is a content that cannot be ignored.

management of dishes and kitchens. The primary content of catering management is the management of dishes and kitchens. Cuisine is the product of restaurants and restaurants. Since dishes are products, product development, design, production technology, quality control, cost management, organization, personnel and place of producing dishes-kitchen layout, production line design, hygiene and safety management are all important contents of dishes and kitchen management.

management of drinks and bars. drinks are catering products that cannot be underestimated. Wine products not only bring huge profits to hotels and restaurants every year, but also bring reputation to rice. Alcohol refers to any drink with ethanol (edible alcohol). It has many varieties, and different wines have different drinking temperatures, drinking time, matching dishes and service methods. Water is often the term of hotel and catering industry, which refers to any cold and hot drinks without alcohol, including all kinds of fruit juice, soft drinks, tea and coffee. The design and planning of drinks, the development and modeling of drinks, the production and preparation of drinks and the service of drinks are all important contents of catering management. The new concept of bar not only refers to the place where drinks are drunk, but also refers to the facilities for selling drinks and the bar where drinks are served. Therefore, bar management includes the design and layout of drinking watering places, the planning of watering sales facilities, the design of various bars, etc.

The management of this aspect is also very important for the operation and management of a bar. Generally, it is necessary to register their daily work reports in a record book, one page per day. It often includes turnover, number of guests, average consumption, operation and special events, etc. Then there is the daily work checklist: this is used to check the daily work status and completion of the bar. This aspect of management is related to its future operating efficiency. It is usually listed in a table according to the daily work items of the bar, and can also be included in the maintenance equipment according to the actual situation of the bar. Quality of service. Daily meeting, evening work, etc. The bartender on duty every day will fill in the signature according to the completion of the work.

Personal feelings

Managing a restaurant well is the biggest headache for all catering investors and catering managers at present. To manage a restaurant well, we must first understand the overview, characteristics, organization and principles of modern catering management. ;