the main function of catering management refers to a series of management work carried out by catering managers to carry out business activities. The following information introduces the main functions of catering management, and you catering managers may wish to know about it.

As early as the early 21th century, French industrialist Fa Yueer put forward five management functions that all managers should exercise: planning, organizing, directing, coordinating and controlling. The function of catering management refers to a series of management work carried out by catering managers to carry out business activities, mainly including the following contents.

1. Analyze the business environment and set management objectives

Catering management faces a certain environment. Only by carefully analyzing the business environment can we find our own strengths and weaknesses in combination with internal reality. The focus of analyzing the business environment is to conduct market research, grasp market trends, understand changes in customer demand, and pay attention to government policies and relevant laws and regulations.

setting management objectives is to analyze the continuation and deepening of the business environment. The goals of catering management are divided into long-term goals, medium-term goals and short-term goals according to time; According to the content, there are market objectives, sales objectives, quality objectives and benefit objectives; According to the hierarchy, there are enterprise goals, departmental goals and grass-roots goals.

2. Make specific plans and allocate resources reasonably

Plans and goals are complementary. Once the management objectives are determined, unified planning should be made according to the requirements of target management to ensure the coordinated development of all departments and links of catering business.

the key points of catering management to play its planning function include three aspects: first, personnel arrangement planning. According to the specific situation, unified arrangements should be made for the management personnel, chefs and service personnel of procurement, storage, kitchen production and restaurant service. The second is the service project plan. According to customers' needs, we should make a unified plan for restaurant types, service contents and sales methods, so as to meet customers' multi-level consumption needs. The third is the business activity plan. It is necessary to make unified arrangements for market development, tourist organization, food raw material supply, kitchen production, restaurants, banquet services and other business management, and form an interconnected and interconnected management system.

rational allocation of resources is the inevitable result of exerting the planning function. The resources of catering management are mainly human, financial and material. The allocation of human resources should be based on management objectives and tasks, and determined according to quota and quota; The allocation of financial resources is mainly based on capital consumption, and it is necessary to determine the procurement cost, production cost,

various expenses consumption, capital occupation, capital turnover and other indicators; Material resource allocation is the transformation form of capital allocation, and it is necessary to determine the warehouse quota and product consumption quota. At the same time, it is necessary to do a good job in comprehensive balance, reasonably arrange the proportional structure of various resource allocation in various departments and links, and finally achieve smooth material flow, capital flow and information flow, so as to provide resource guarantee for the completion of catering management objectives.

3. coordinate different departments and organize business operations

once the catering management objectives are determined, on the basis of reasonable allocation of resources, it is necessary to supervise and check the work of personnel at all levels step by step according to the management objectives and tasks to ensure the smooth completion of the management objectives and planned tasks.

coordinating different departments should focus on controlling the planned progress and correcting deviations. At the same time, we should combine qualitative management with quantitative analysis. Any problems in terms of service quality and service attitude should be supervised and inspected in depth; All problems in income, cost, expenses, inventory and turnover should be supervised and checked by using financial information feedback, so as to compare with the actual results, find problems at all levels and departments, and put forward targeted improvement measures.

the key point of organizing business operation is to supervise managers at all levels to do a good job in various management work, such as tourist source organization, purchasing and storage business organization, kitchen production organization and restaurant service organization. Managers should go deep into reality, formulate management systems, arrange work processes and give full play to the role of on-site management. At the same time, it is necessary to strengthen management communication and internal coordination to ensure the smooth development of various business activities of catering management.

4. Stimulate staff morale and give full play to leadership functions

The internal relations of catering organizations are very complicated, and there are often contradictions or frictions in resource allocation, task determination, personnel exchanges, work arrangement and benefit distribution. Only by correctly handling these relationships can managers and employees at all levels feel comfortable, form centripetal force and cohesion, and exert the collective effect of catering management.

to motivate staff morale and coordinate internal relations, it is necessary to straighten out the catering management system and clearly define the authority and leadership affiliation of managers at all levels. In case of conflict or friction in the management process, we should adhere to the principle of communication. The group atmosphere comes from the employees' love and concern for the group and the persistent pursuit of the future and career.

5. control the progress of work and check the completion results

control the progress of work is an important condition to ensure that the work of all departments and links in catering management goes smoothly towards the established goals and planned tasks. In the process of catering business management, the number of customers, operating income, cost consumption, economic benefits and other indicators are completed by carrying out business activities on a daily, monthly and quarterly basis.

To control the progress of work, it is necessary to establish an original record system, do a good job in statistical analysis, adopt information reports, find problems in time, correct deviations, and ensure the smooth completion of management tasks; The inspection results should be based on the planned objectives, and the results should be compared with the planned standards by using information feedback. At the same time, it is necessary to establish a reward and punishment system, and reward the superior and punish the inferior according to the quality of tasks completed by all levels and departments, so as to mobilize the enthusiasm of cadres and workers and ensure the smooth completion of various tasks.