The purpose of raw material procurement: \x0d\\\\x0d\\\ Food and beverage management \x0d\\\ lies in the procurement of all kinds of food raw materials needed for restaurant food service at reasonable prices, at the right time, from safe and reliable sources, according to the specification standards and booking quantities, and to ensure the smooth progress of the restaurant's business activities. \x0d\\\x0d\\ Conditions for Purchasers: \x0d\\\x0d\ 1, understanding of restaurant operations and production; 2, product knowledge of food and beverage; 3, understanding of the food and beverage product market; 4, familiarity with the financial system; 5, honesty and reliability \x0d\\ Fresh raw materials (various types of raw materials that can not be stored for a long period of time), \x0d\ Dry raw materials (food materials that can be stored for a long period of time), \x0d\ x0d\\x0d\ Quality control: \x0d\\x0d\ 2, procurement specifications standards (forcing managers to determine the quality of food and beverage food, so that the source unit to produce products in line with the specifications to save purchasing time to reduce the amount of work, in favor of the supply unit competition so that the enterprise has the opportunity to choose the best price, an important basis for the acceptance of raw materials) \x0d\\x0d\ 3, raw materials purchasing quantities to control: \ x0d\\\x0d\\ to the length of the storage time of various types of raw materials as the main basis (a) the procurement of fresh food raw materials 1, daily purchasing method 2, the long-term ordering method (2) the procurement of dry food raw materials 1, the regular ordering method ordering quantity = the next period of demand - the actual amount of stock + the end of the period of need for stock The end of the period of need for stock refers to the end of each ordering period enterprises must be left enough to maintain the raw materials to the next delivery date. stock. Closing stock requirement = (average daily consumption x number of days in the ordering period) x 150% 2. Perpetual Inventory Card Ordering Method Quantity ordered = Maximum reserve - (order point quantity - average daily consumption x number of days in the ordering period) \x0d\\\x0d\\ Methods of food purchasing \x0d\\\x0d\ 1. Open market purchasing 2. Non-selective purchasing 3. Cost-plus purchasing 4, "One Stop Procurement 6. Distributed Procurement 7. Centralized Procurement \x0d\\\\x0d\\ The Five Criteria for Successful Catering Operations: Good Food, Service, Environment, Appraisal, and Management \x0d\\\\x0d\\ The purpose of catering operations and management is to implement the business plan set by the catering company. The purpose is to implement the business policy and plan formulated by the catering enterprise, to satisfy the various needs of guests for catering services, to obtain profits, and to stimulate the interest of employees in their work. \x0d\\\x0d\\ Specific tasks: 1, grasp the market demand, rationally formulate the menu 2, develop new varieties of food and beverage, create business characteristics 3, strengthen the food and beverage sales promotion, increase operating income 4, rational organization of manpower, improve labor productivity 5, maintain and continuously improve the quality of food and quality of service 6, control the cost of food and beverage to increase profits 7, to ensure food hygiene and dietary safety 8, the organization of training for staff to Improve the quality and technical level of the industry \x0d\\\x0d\\ The operating process of the catering entity: consumers and the market → business policy → menu plan → facilities and equipment planning → purchasing and supply → production and service → cost control → consumer satisfaction → consumer and the market \x0d\\\x0d\ Consumer Needs: A. Physiological Needs (Nutritional) (Flavors) Flavor refers to the guest dining on the dishes or Flavor is the total sensory impression of a dish or other food produced by a guest during a meal, and it is an important factor in stimulating people's selection of food. Flavor depends on the combined sensory effects of taste, smell and texture tasted by the diner. (taste, smell, touch, temperature) (hygiene) hygiene is the basic physiological needs of customers, the restaurant should pay attention to hygiene, to ensure that customers are not threatened by disease and infection (safety) tables and chairs, delivery techniques, aisle width, the location of decorations, damage to the furniture, hanging racks, electric lights and appliances, large glass prompted by the pattern of the B Psychological Needs (popularity of the demand) (the need to be respected) (the need to get value for money) (Demand for Display of Grandeur) (Demand for Convenience) \x0d\\\x0d\\ Restaurant Consumption Classification: 1, Convenience 2, Cheap-seeking 3, Leisure and Enjoyment 4, Novelty 5, Nutrition and Health Care 6, Reputation \x0d\\\x0d\\x0\\\x0d\ Market Demand for Catering: (Market Supply and vice versa) refers to the number of food and beverage products that the dining guest is willing to purchase at a given price for a certain period of time and under certain operating conditions. \x0d\\\\x0d\ Price is the movement parameter, all other factors are transfer parameters \x0d\\\x0d\ Catering Management \x0d\ Catering Site Selection: (i) Geographical location and traffic condition (street form and access condition) (ii) Cultural background (iii) Regional planning (iv) Competitive condition (v) Regional economic background (vi) Rent of the operation site (vii) Municipal facilities and services \x0d\ \x0d\\ Determination of Catering Business Circle (I) Assessment of Catering Business Circle 1. Assessment of Consumption Ability (1) Household Situation (2) Population Density (3) Traffic Volume (4) Footfall (5) Consumption Ability 2. Competitive Assessment of Business Circle Catering Consumption Saturation Index of Business Circle = Number of Potential Customers x Per Capita Catering Consumption Expenditure of the Circle ÷ Operating Floor Area of the Catering Outlet \x0d\\x0d\ (II) Delineation and Selection of Business Circle 1. (1) Vacuum method (2) Analogical method (2) Selection of business district \x0d\\\x0d\ (3) Measurement of customer gathering points \x0d\\\x0d\ Dining facilities planning \x0d\\\x0d\ Dining facilities area planning: Restaurant: 400 x 0.75 seat/room = 300 seats 180 ordinary restaurant 120 fine dining restaurant \x0d\\\x0d\ Bar: 400 rooms ×x 0.5 seats / room = 200 seats 125 do cocktail lounge 50 seats lobby bar 25 seats restaurant bar \x0d\\\x0d\\ Kitchen environment design: 1, height and ceiling 2, walls and floors 3, kitchen ventilation 4, lighting 5, workspace 6, kitchen drainage \x0d\\\x0d\ The role of the menu: 1, the menu is the communication between the consumer and the receptionist bridge 2, the menu reflects the Restaurant business policy, marking the characteristics and standards of the restaurant 3, the menu is an important tool for restaurant management: A is a restaurant food cost control tools B is a restaurant product marketing tools \x0d\\\x0d\ Scientific and reasonable menu (a) beautiful and appetizing text to attract customers to become the most basic and important marketing tool for the enterprise (b) scientifically rational arrangement of the variety of dishes and the number of Proportion (3) a tool to manage the cost of raw materials (4) flexible (5) reflect the chef's culinary skills (6) conducive to the restaurant waiter to promote and ensure the quality of restaurant services \x0d\\\x0d\ menu basic conditions: 1 general introduction to the display of the (1) attractive (2) neat (3) simple and easy to understand (4) to adapt to the occasion (5) to reflect the current dietary fashions (6) design 2, the content of the menu Language Precision Value Mixed Sales 3, Size 4, Menu Arrangement 5, Nutritional Content \x0d\\x0d\ menu design to avoid the tendency or drawbacks (a) to their own hobbies as the standard, regardless of the market demand (2) along with the old menu do not dare to innovate \x0d\\x0d\ types of menus: à la carte menus set menus part of the selective menu circled menus cycle cyclical menu Banquet menu Holiday menu Daily special menu\x0d\\\x0d\\ Menu by time: Breakfast Brunch Lunch Lunch Tea Formal Dinner Evening meal\x0d\\\x0d\ Menu by place of planning: Popularity, flavor Fast food Restaurant Bar Rooms/restaurant/bar\x0d\\\x0d\ Mode of operation: Traditional and self-service\x0d\\\x0d\ The bases for making the menus are: (i) Market demand (ii) Cost of food materials and profitability of dishes (iii) Availability of food materials (iv) Variety of food (v) Nutritional content of food (vi) Conditions of kitchen equipment and skill level of staff \x0d\\\x0d\ Principles of menu production: a. Simplicity b. Standardization c. Specialization \x0d\\x0d\ Steps in menu production: 1. Based on the needs of the general market, from the recipes, cooking List all suitable dishes from cookbooks, cooking magazines for reference 2. Delete problematic items that may change depending on the place of origin and the season 3. Analyze the remaining dishes item by item in terms of equipment and capacity required for the preparation process and remove items that cannot be achieved 4. Trial Cooking Trial Taste Test \x0d\\\x0d\ Design: (a) Form Design (1) Clean and effective use of space (2) Attractive cover design (3) Configuration form of the menu (4) Writing of dish names (5) Inserts for promotion (6) Appendices (7) Never change the price menu frequently \x0d\\\x0d\ ME analysis method Percentage due to be sold = 100%/number of items analyzed Customer popularity index = Percentage of sales of a certain type of dish/ Percentage due to be sold of each dish \x0d\\x0d\ Cost types: Fixed Costs by nature Variable Costs Semi-Variable Costs Cost Management Perspective Controllable Costs Uncontrollable Costs \x0d\\\x0d\ Cost Characteristics: Cost Variable Ratio Large Controllable Costs Large Costs Leakage Many \x0d\\\x0d\ The role of the cost rate in cost control: (1) It can be easy to compare the cost rate of two or more periods (2) Compare the cost rate of two or more enterprises \x0d\\x0d\ The principle of menu pricing : must be in line with the market positioning price system in a certain period of time is relatively stable, and has the flexibility \x0d\\\x0d\ Flexibility of the performance: 1 to adjust the menu price, must be market demonstration beforehand, shall not be arbitrarily increased or downward fluctuations 2 each time the range of price adjustments should preferably not be more than 10% 3 the menu price adjustments can be made at the same time as the food and beverage promotions 4 in order to increase the overall effectiveness of the food and beverage menu price adjustments can be replaced by other promotional methods 5 Oppose low-level price stands and low-priced dumping, as well as initiatives to adopt low-quality and low-priced sales to maintain sales of menu items. \x0d\\\x0d\\\Steps and methods of menu pricing: 1 Judging the market demand 2 Determining the pricing target 3 Forecasting the menu cost and profitability 4 Investigating and analyzing the competitors' prices 5 Following the gross margin criteria 6 Selecting the pricing method (Raw material cost coefficient pricing method, pricing according to the gross margin method 3 Main cost pricing method 4 Series pricing method 5 Referring to the pricing method \x0d\\x0d\\(English Section) Study of consumer characteristics from demographic and geographic perspectives: 1 Geographic factors 2 Age groups 3 Socio-economics 4 Income 5 Household life cycle \x0d\\\x0d\ From a psychological perspective \x0d\\\x0d\ Information 1. Market size and segmentation points 2 Competitors and market position of the firm 3 Consumer behavior 4 Feasibility of launching new products into the market 5 Advertising research: what kind of advertisements to use Technology\x0d\\\x0d\\\ Catering Management - Catering Management Specialization (Academic Education)\x0d\ Catering Management - Double Certificate Specialization in Catering Management by Self-study Examination for Higher Educational Education in the People's Republic of China*** and the People's Republic of China