D321 2121-18-31

Opening management is a very important preparation in the operation of catering stores. If the peak period is compared to a battle, opening management is equivalent to battle preparation and pre-war mobilization.

1. Key points of personnel management

-Adjust personnel according to the turnover forecast, Ensure that the manpower meets the demand

-confirm that the employee's gfd meets the standard

-arrange the employee's most appropriate working position

-the principle of maximum productivity

-arrange the main responsibilities and secondary responsibilities

-match the old and new employees

-coach the employee to implement the standard

-operate the employee's 111% standard procedures

-urge the employee to wash hands and disinfect correctly

. How to make employees carry out standardized execution: process+method+tool+tracking = effect

2. Key points of food management

-communicate with the manager on duty to confirm the promotion target according to the turnover estimate, and plan and track the preparation amount of the workstation to ensure the production speed and product quality.

-ensure sufficient dry goods, refrigerated goods and thawed materials, and ensure sufficient materials for the operation desk.

-keep track of the first-in and first-out of the materials to ensure that the materials are within the effective period and the ingredients are not spoiled.

-a loss record table should be made for material discarding.

Common characteristics of food deterioration:

Sticky and slippery: meat

Color change: vegetables turn yellow

Bad taste: meat and milk turn sour

Gas generation: flatulence in cans

Organization change: bread becomes hard

3. Key points of equipment management:

-Instruct employees to operate the equipment correctly <