where can I register for the professional manager qualification certificate of catering industry?

professional catering managers, also known as catering service managers, are the backbone talents who specialize in the top management of catering enterprises. Specifically, they are professional middle-and high-level managers who have good moral character and professionalism, can use their knowledge of catering enterprise management, their comprehensive leadership ability and rich practical experience in managing enterprises, provide management services for enterprises, undertake the responsibility of maintaining and increasing the value of enterprise assets, and have outstanding management achievements.

where do I register? Students applying for catering professional managers need to prepare the following materials: my electronic photo; My pros and cons; My academic certificate; Fill in 1 training registration forms; Prepare the above information and send it to the enrollment teacher of the relevant catering professional manager of the registration unit; At the same time, pay relevant registration fees.

expanding information

the workflow of catering professional managers in managing a day is divided into:

1. Before eating.

organize the work of cadres in various ministries, implement relevant documents or spirit, advance the contents of meetings, arrange specific matters, analyze the gross profit and turnover of stores, check the arrival of cadres, emphasize matters needing attention during meals, conduct spot checks on the quality of food inspection, and analyze existing problems.

2. Pre-business.

Check the quality of meals and products in the restaurant, whether consumables are enough, check the hygiene of details, taste dishes, check the work of the kitchen, check the working condition of the kitchen, check whether the toilet is clean, whether there are drinks, whether the music light is turned on, whether the room temperature is comfortable and whether the employees are in place.

3. rush hour.

supervise and assist the kitchen to make a dish counter, urge to take dishes quickly, check the condition of the dishwashing room, urge to clean, check the condition of the bathroom, ensure the smooth progress of each post, guide the guests in time, and urge the employees to arrange the tableware quickly.

4. Post-operation.

the vegetable counter should be maintained and arranged, the temperature of the dish plate should be controlled, some air conditioners should be turned off according to the situation, whether the temperature and capacity in the pot are sufficient, the meal table of the early shift staff should be arranged, the weight of the dish should be controlled, and all positions in the kitchen should be clean and hygienic.

5. Stop business.

turn off the music air conditioner (observe the number of guests and check it at any time), check whether the wine cabinet is locked, turn off the light boxes inside and outside the oven door, check the power and gas in the kitchen, check the refueling water and garbage disposal, turn off the heating equipment at the vegetable table, check all the power supplies, doors and windows, carefully check whether it meets the requirements, and arrange whether it is cleaned, clean and so on.

As a professional catering manager, I have a lot of things to do, combining white-collar and blue-collar. I wish: smooth work, full turnover, sufficient staff and zero customer complaints.