Food and beverage management

is to reasonable prices, at the right time, from safe and reliable sources, according to the specifications of standards and booking the number of purchases of the restaurant catering services needed for a variety of food ingredients, to ensure that the restaurant's business activities are carried out smoothly.

Purchaser conditions:

1, understanding of restaurant operations and production; 2, mastery of food and beverage product knowledge; 3, understanding of food and beverage products market; 4, familiar with the financial system; 5, honest and reliable

Fresh goods type of raw materials (can not be stored for a long time of various types of raw materials),

dry goods type of raw materials (can be long time to hide the food raw materials),

Quality control:

2, procurement specifications standards (forcing managers to determine the quality of catering food, so that the source unit to produce products in line with the specifications to save purchasing time to reduce the workload, in favor of the supply unit competition so that enterprises have the opportunity to choose the best price, the raw material acceptance of the important basis)

3, raw material purchasing quantity control:

To all types of raw materials storage The length of time as the main basis (a) the procurement of fresh food raw materials 1, daily purchasing method 2, long-term ordering method (b) the procurement of dry food raw materials 1, regular ordering method order quantity = the next period of demand - the actual inventory + the end of the period to be stocked The end of the period to be stocked refers to each order at the end of the period the enterprise must be left enough to maintain to the next delivery of raw materials in reserve. Closing stock requirement = (average daily consumption x number of days in the ordering period) x 150% 2. Perpetual Inventory Card Ordering Method Order Quantity = Maximum Reserve - (Order Point Quantity - Average Daily Consumption x Number of Days in the Ordering Period)

Methods of Food Procurement

1. Open Market Purchasing 2. No Choice Purchasing 3. Cost Plus Purchasing 4. Bidding Purchasing 5." A stop" procurement 6, distribution procurement 7, centralized procurement

Food business success of the "five criteria": good food, service, environment, evaluation, operation and management

Food operation and management of the purpose of the implementation of food and beverage enterprises to develop business policies and plans to meet the various needs of guests for food and beverage services, to meet the needs of guests for food and beverage services. To meet the various needs of guests for food and beverage services, to obtain profits, and to stimulate the interest of the staff to work.

Specific tasks: 1, grasp the market demand, the rational development of the menu 2, the development of new varieties of food and beverage, creating business characteristics 3, strengthen the catering sales, increase revenue 4, rational organization of manpower, improve labor productivity 5, maintain and continuously improve the quality of food and service quality 6, control food and beverage costs to increase profits 7, to ensure that the food hygiene and dietary safety 8, the organization of training for staff to improve the quality and technical level of the industry Quality and technical level

Catering entity's operating process: consumers and the market → business policy → menu plan → facilities and equipment planning → procurement and supply → production and service → cost control → consumer satisfaction → consumers and the market

Consumer demand: A. Physiological needs (nutrition) (flavor) flavor refers to the guest dining, dishes or other food products to produce a total sense of impression. Impression, he is an important factor in stimulating people to select the 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, restaurants should pay attention to hygiene, to ensure that customers are not threatened by disease and infection (safety) tables and chairs, delivery techniques, aisle width, location of decorations, damage to furniture, hanging racks, electric lights and appliances, large glass cue patterns B Psychological Needs (need to be popular) (need to be respected) (need to get value for money) (Demand for display of grandeur) (demand for convenience)

Restaurant consumption classification: 1, convenient 2, cheap 3, leisure and pleasure 4, new and strange 5, nutrition and health care 6, credibility

Food and beverage market demand: (market supply and vice versa) refers to a certain period of time and certain operating conditions, dining guests are willing to purchase a certain price for a certain number of food and beverage products.

Price is the movement parameter, all other factors are transfer parameters

Food and beverage management

Food and beverage site selection: (a) geographic location and traffic conditions (street form and access conditions) (b) cultural background (c) regional planning (d) competitive conditions (e) regional economic background (f) the rent of the site of operation (g) municipal facilities and services

Food and beverage Determination of the business circle (a) Catering business circle assessment 1, the assessment of spending power (1) family status (2) population density (3) traffic flow (4) flow of people (5) spending power 2, the competitive assessment of the business circle The food and beverage consumption saturation index of the business circle = the number of potential customers x the circle of per capita food and beverage consumption expenditures ÷ food and beverage restaurant business area

(2) the division of the business circle and the selection of the business circle 1, the division of the business circle (1) vacuum Method (2) analogical method 2, selecting the business circle

(C) gathering point of measurement

Food and beverage facilities planning .........

Food and beverage facilities area planning: restaurant: 400 × 0.75 seats / room = 300 seats 180 seats of the ordinary restaurant 120 seats Senior restaurant

Bar: 400 rooms × 0.5 seats / room = 200 seats 125 do cocktail lounge 50 seats lobby bar 25 seats restaurant bar

Kitchen environment design: 1, height and ceiling 2, walls and floors 3, kitchen ventilation 4, lighting 5, workspace 6, kitchen drainage

The role of the menu: 1, the menu is to communicate between the consumer and the receptionist Between the bridge 2, the menu reflects the restaurant's business policy, marking the restaurant's characteristics and standards 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

Scientific and reasonable menu (a) beautiful and appetizing text to attract customers to become the most basic and important marketing tool (b) scientific and reasonable Arrangement of varieties of dishes and quantity ratio (3) management of raw material costs (4) flexible (5) reflect the chef's culinary skills (6) conducive to the restaurant waiter to promote and ensure the quality of restaurant services

Basic conditions of the menu: 1 general introduction to the display of (1) attractiveness (2) neat (3) simple and easy to understand (4) to adapt to the occasion (5) reflecting the current dietary trends (6) design 2 Menu content, language, precision, value, mixed sales 3, size and dimensions 4, menu arrangement 5, nutritional content

Menu design to avoid the tendency or drawbacks (a) their own hobbies as the standard, regardless of the market demand (b) along the old menu dare not innovate

Types of menus: à la carte menu set menus menu part of the selective menu circled menu cycle cycle menu banquet menu holiday menu daily special menu Menu Holiday Menu Daily Special Menu

Menu by time: Breakfast Brunch Lunch Lunch Tea Dinner Night Dining

Menu by place of planning: Popularity, flavor, fast food restaurant, bar, guest room

Methods of operation: traditional and self-service

Basis for making menus: (a) market demand (b) cost of food materials and profitability of the dishes (c) supply of food materials (d) the number of menus, and (e) the number of menus, and (f) the number of menus. (c) the supply of food materials (d) the variety of food color (e) the nutritional composition of food (f) the conditions of the kitchen equipment and the technical level of the staff

Menu production principles: a. Simplification b. Standardization c. Specialization

Menu production steps: 1. According to the general market demand from the recipes, cooking books catering magazines list all the appropriate varieties of dishes to For reference 2. Delete the problematic items that may change due to origin and season 3. Analyze the remaining dishes item by item in terms of equipment and capacity required for the production and preparation process and remove items that cannot be achieved 4. Trial Cooking Trial Eating

Design: (a) appearance design (1) clean and efficient use of space (2) the attractiveness of the cover design (3) the configuration of the menu form (4) the name of the dishes written (5) inserts (6) Appendix (7) Do not change the price of the menu frequently

ME Analysis Percentage of sales = 100% / the number of items analyzed Customer popularity index = percentage of sales of a certain type of dish / percentage of sales of each dish

Types of costs: Fixed costs by nature Variable costs Semi-variable costs Cost management point of view Controllable costs Uncontrollable costs

Costs Characteristics: costs The ratio of variation is significant controllable costs large cost leakage more

Cost rate in cost control: (1) can be convenient for two or more periods of cost rate comparison (2) for two or more companies to compare

Menu pricing principles: must be consistent with the market positioning of the pricing system in a certain period of time is relatively stable, and has the flexibility

Flexibility of the performance: 1 adjust the menu price, must be pre-market demonstration, shall not be arbitrarily up or down 2 each price adjustment should preferably not exceed 10% 3 menu price adjustment can be carried out at the same time with the catering promotional activities 4 in order to improve the overall effectiveness of the catering, the menu of the price adjustment can be replaced by other promotional methods 5 opposed to the low-level price station and dumping of low prices, and opposed to the adoption of low-quality, low-priced selling to maintain menu sales initiatives.

Steps and methods of menu pricing: 1 to determine market demand 2 to determine the pricing objectives 3 to predict the menu costs and profits 4 to investigate and analyze competitors' prices 5 to follow the gross margin standard 6 to choose the pricing method (raw material cost coefficient pricing method, in accordance with the gross margin pricing method 3 the main cost of the pricing method 4 series of products pricing method 5 to refer to the pricing method

(English part) demographic and Geographic study of consumer characteristics: 1 geographic factors 2 age groups 3 socio-economics 4 income 5 family life cycle

Psychological study

Information 1. market size and segmentation points 2 competitors and the market position of the company 3 consumer behavior 4 the feasibility of launching a new product on the market 5 advertising research: what kind of advertising techniques

Foodservice Management - Catering Management (Academic Education)

Catering Management--Chinese People's **** and the State Higher Educational Education Self-study Examination Catering Management Dual Certificate Major