Food and beverage management is an important part of hotel management. How to do a good job in internal management training requires not only managers to fully grasp every link of food and beverage work, but also to sum up the problems in employees' work and communicate with employees frequently, so as to solve and improve them in a targeted manner.

(1) create a pleasant dining environment;

catering service facilities should not only meet the physical needs of guests, but also meet their spiritual needs, such as pride and enjoyment. Psychological research shows that people judge the quality of a thing mostly through sensory organs, so catering managers should first create a comfortable and pleasant dining environment in order to leave a good first impression on guests.

(2) Providing palatable dishes and drinks

Guests have different taste needs, and their quality evaluation of dishes and drinks is based on palatability. Therefore, the adoption manager should understand the market demand and the consumption trend of guests, and the varieties of dishes and drinks supplied should meet the needs of the target market; The purchase of food raw materials must meet the specifications and standards of the hotel; Kitchen production must take care of the different taste requirements of guests; Raw material supply, kitchen production, restaurant service and other links closely cooperate, once problems arise, solve them in time.

(3) Providing quality guest service

Only with quality guest service can the catering needs of guests be truly met. Although high-quality service can't cover up or make up for the dissatisfaction caused by poor dishes and drinks, palatable dishes and drinks will definitely become difficult to swallow because of poor service. It can be seen that customer service can meet the needs of guests better than delicious food to some extent. Good customer service includes good service attitude, rich service knowledge, skilled service skills and timely service efficiency.

(4) Achieving satisfactory triple benefits

The ultimate goal of catering service and management is to obtain benefits, which is the basis for measuring the success or failure of the operation. The triple benefits of catering service and management refer to social benefits, economic benefits and environmental benefits. Social benefit refers to the popularity and reputation brought by catering business to enterprises, which can win customers for enterprises and enhance their competitiveness; Economic benefit refers to the profits and taxes created by catering business and the guest consumption of other facilities of the enterprise brought by catering; Environmental benefits refer to the benefits that catering enterprises bring to themselves by adopting various energy-saving and environmental protection measures, and at the same time enable enterprises to have the ability of sustainable development, which is also the concrete embodiment of corporate social responsibility.

In addition, it is pointed out that purchasing goods is the starting point and guarantee of restaurant operation, and it is also the first link of food cost control. In order to reduce food cost, the following points should be done in purchasing:

1. Formulate purchasing specifications and standards, and purchase raw materials from the shape. The color, grade and packaging requirements should be strictly regulated. (Generally, specifications are only used for those important raw materials that affect the cost of dishes. )

2. Only the raw materials of the dishes that are about to be used should be purchased. Purchasing personnel must be familiar with the menu and the recent business situation of the restaurant, so that fresh raw materials are only enough for the day.

3. Purchasing personnel must be familiar with the knowledge of food raw materials and grasp the market trends, and purchase raw materials that meet the needs of restaurants on time, with good quality and quantity.

4. When purchasing, we should shop around and buy high-quality raw materials at the most reasonable price, and at the same time, we should try our best to purchase locally to reduce the procurement expenses such as transportation.

5. Provide regular professional ethics education to the purchasing staff, so that they can establish the idea that everything is for the restaurant, and avoid shoddy or taking kickbacks privately.

6. Formulate procurement approval procedures. The department that needs raw materials must fill in the purchase requisition (in general, it will be submitted to the purchasing department after approval by the chef, and if it exceeds the maximum purchase amount, it should be reported to the restaurant manager for approval. )

the purchase order is made in triplicate, the first and second copies are sent to the purchasing department, and the third copy is kept by the person in charge of the purchase department for future reference.

Of course, we should not only purchase raw materials, but also formulate strict management system and implementation process in acceptance, inventory and distribution of raw materials to ensure the smooth progress of catering work and the quality of dishes.

in our daily work, the most important thing is to try our best to increase the turnover. We pay attention to this and that in our daily work, with the ultimate goal of ensuring profits, but the normal operation and profits of the catering department are guaranteed by the full cooperation of employees. Therefore, how to fully mobilize the enthusiasm of all staff and create better economic and social benefits is also an important part of catering management.

1. Reasonable staffing and scientific arrangement.

it is beneficial to improve the enthusiasm and labor efficiency of kitchen and restaurant employees. One principle to be observed is to emphasize the word "fine", the organization should be fine, the personnel should be fine, and the operation should be at full capacity, so that everyone is in charge of everything.

Establish employee incentive mechanism

In employee incentive, a kind of enterprise cohesion and team spirit is formed in the enterprise by building enterprise culture and enterprise spirit. The successful development of "KFC" in China also benefits from the incentive culture. The top management of the group often personally visits restaurants to motivate employees' morale, and regularly visits restaurants under their jurisdiction, which makes communication between the upper and lower levels more effective, and makes subordinates feel honor, pride and sense of responsibility.

do a good job in the training of all staff

If the catering department wants to gain obvious advantages in the fierce competition, it must strengthen the training of all staff and comprehensively improve the overall quality. To do a good job in training, the key is to innovate ideologically, and to constantly accept new theories, new concepts and new things. Only by continuous innovation can we continue to develop. Innovation is the endless source and inexhaustible motive force of catering enterprises. As long as we persist in ideological innovation, we can achieve technological innovation and provide new products to our guests. Training is essentially a process of learning new knowledge, new theories and new technologies. In order to consolidate and assess the learning effect of training, we should carry out post training, technical competition and business assessment in a planned way at ordinary times, and consolidate the management level, cooking technology level and service skills.