Introduction: The modern management of star-rated hotels is a scientific systematic project, which requires not only brand-new ideas and scientific management models, but also internal division of labor and cooperation, which is the so-called team spirit. To manage a hotel well, we must first have good management methods. The following is how to write a good management plan for managing a hotel. I hope it helps you.

I. Reform of Housekeeping Department

Generally speaking, the division of labor in the housekeeping department of a hotel is not very clear, and it is difficult for guests to find their own rooms. Wang suggested:

1, the division of housekeeping department should be clear: high, middle and low-grade rooms should be separated. Make a sign, a high-grade room, a middle-grade room and a low-grade room.

2. The decoration of the housekeeping department may be different from other hotels, so you can add some scenes. (such as flowers, grass, trees, etc. ) make guests feel strange as soon as they walk into the guest room. Wang offered the following suggestions:

(1) wake up gently. Because many people are used to adjusting the wake-up time according to the lights instead of the alarm clock, the new wake-up system will gradually increase the lights in the room half an hour before the wake-up time set by the guests until the lights are as bright as during the day.

⑵ Keyless door lock system, which uses fingerprints or retina to identify guests;

(3) Virtual reality window, which provides the scenery outside the window selected by the guests themselves;

(4) Automatic induction system, light, sound and temperature can be automatically adjusted according to each guest's preference;

5] "white noise". Guests can choose the background sound that makes them feel most comfortable;

[6] Electronic control mattress can make different guests get the most comfortable bed feeling;

(7) A diet specially designed by nutritionists according to the physical condition of the guests.

The above costs may be too high, but we can learn from them in the future. These are also the trends of hotel development in the future.

Wang believes that the development trend of room service is as follows:

1, project concentration

The establishment of room service projects not only considers the restrictions of grades and stars, but also fully considers the needs of guests and the actual situation of the hotel, so that the service projects tend to be rich. Even if it is the same service project, we will strive to form the service characteristics of our hotel. For example, some hotels located in scenic spots with beautiful environment, considering the inconvenience of guests, set up small libraries in the floor area to enrich the evening life of some quiet guests. The same room mini-bar service, due to the different reception guests, some hotels mainly put snacks, and some hotels put fast food noodles and other foods that can satisfy guests. All these differences make the room service items tend to be rich and can better meet the needs of guests.

2. Personalized service

Standardized, programmed and standardized service is the basic guarantee of hotel service quality. However, only standardized service without personalized service is not perfect, and it can't really meet the needs of guests and make them completely satisfied. Therefore, in today's increasingly fierce competition in the hotel industry, personalized service has become a favorable means of competition between hotels and the general trend of service. This is especially true for room service. In order to provide personalized service and gain the loyalty of guests, guest rooms usually establish perfect guest history files, and constantly adjust service rules and standards according to the changes of guest needs. For example, hotels that provide turndown services should be able to ensure that they can open their favorite beds and put their favorite fruits, tea and other items. Instead of forcing all the guests to read the same newspaper, they put their favorite things in the guest room according to the historical files of the guests.

3. Intelligent facilities

With the arrival of high-tech era, guests, especially some business guests, put forward higher requirements for all kinds of hotel facilities, driving the facilities in guest rooms to develop in the direction of intelligence. For example, the guest room key system adopts intelligent IC card key system, even induction door lock and fingerprint door lock system; The automatic control system in the guest room is controlled by sensors, and the lights are on when people enter and off when people leave. There is also an advanced communication system, access to broadband network, electronic rooms, and a TV system, which can provide information about guests' consumption in the hotel, book meals in the room, order goods, choose movies and so on.

4. Green rooms

Today, when sustainable development is advocated, it has become a fashion to create a green hotel, and room greening is an important part of it. Therefore, guest rooms usually place cotton disposable reminder cards in guest rooms and bathrooms; Reduce the types and quantities of guest supplies that most guests don't need, and remind guests that if they need these items, they can inform the room center to provide them; In the bathroom, the traditional disposable container is replaced by the liquid distributor of shower gel and shampoo to reduce the environmental pollution caused by the disposable container; The small refrigerator in the guest room adopts absorption environmental protection products; Reduce the use of disposable plastic products and so on.

5. Designer culture

The design of guest rooms pays more attention to people's feelings and tends to the direction of people's cultural development. For example, the location of the socket is carefully designed to facilitate the use of guests; The chair will be more comfortable, with at least wheels that are convenient to move and adjustable in height to meet the dual needs of guests for office and rest; Lighting not only beautifies the environment, but also meets the needs of reading and work, with sufficient brightness and so on. In addition, considering the needs of disabled guests, all the floor areas that disabled guests may reach should be barrier-free, and the facilities that may need to be used should be self-help without the help of others, which also reflects a social civilization.

6. Diversification of types

With the development of the hotel industry, some far-sighted hotels have begun to create their own characteristics, and room types are an important aspect that distinguishes them from other hotels, which makes room types present a diversified development trend. Such as business rooms, conference rooms, leisure and holiday rooms, non-smoking rooms, ladies' rooms, children's rooms, disabled rooms, blind rooms, big bed rooms, connecting rooms and so on. With the diversification of room types, hotels have gradually formed their own characteristics and tried their best to satisfy their guests in their unique market segments.

Second, the reform of catering background music and catering work

In order to create a relaxed and comfortable atmosphere and even give employees a comfortable working environment, a high-end restaurant needs the help of background music in addition to the requirements of service, hygiene and food quality. However, most restaurants often pay insufficient attention to the management of background music. I have the following suggestions:

1, choosing light music for the first time to mobilize staff morale;

It is pleasant to have light music in business.

3. The music during the rest time is mainly lyrical and gentle;

4. At the beginning of your business, you can play the same song regularly to remind you;

5, avoid pop songs in business, it is best to give priority to light music, and keep a beautiful fixed song as the title song of the restaurant when changing songs. The sound control should be moderate, neither big nor small, and it needs special care;

The catering industry is a complex management structure: cooking a dish involves many complicated procedures, such as material selection, rough processing, fine processing, heating and ripening, seasoning, cooking and filling.

Catering relies on traditional crafts to serve consumers, with many types of work, fine division of labor, high requirements and strong technology. The cooperation of all links is very important, and all posts should be arranged reasonably and divided reasonably. Therefore, the selection of chefs and middle managers should be particularly cautious. Let's talk about the prosperous view of hotel management. As the saying goes, "three-point technology and seven-point management". As far as management is concerned, it is very important. In management, we should emphasize results, efficiency and quality. Survival lies in management. Without good management, the benefits will not be good. In order to do a good job in enterprise management, summarize the following experiences.

(1) Improve the quality of employees.

Abide by professional ethics, strictly observe labor discipline, clarify management regulations, formulate various management systems and production standards, and do a good job in organization, command, supervision and adjustment of all links. We must train service personnel to take up their posts, reward diligence and punish laziness, encourage employees to make progress, and have a regular meeting system every day to sum up shortcomings and carry forward advantages.

(2) Make the best use of everything.

No matter what kind of dishes you manage, you should minimize the rejection rate and increase the cost of goods to the highest. The cost of raw materials is the basis of dishes, and the cost determines the level of profit. Therefore, in the selection of materials, the cost will be reduced, the profits will be given to consumers, and the price will be better accepted by customers. Establish a standard card for the variety of dishes, make clear the variety, specification and quantity of raw materials used, and accurately calculate the cost. All products are operated according to the specifications and standards, which not only controls the cost, but also ensures the consistency and standardization of product quality, which is very beneficial to maintaining the quality of meals.

(3) Leading the business with leading dishes.

Starting from the mid-range dishes, we constantly introduce our special dishes and sell them at a slightly higher cost, so as to stimulate the consumption of guests, activate the hotel atmosphere, and adapt them to the needs of consumers of all grades, so as to seize the initiative of the catering industry.

(4) The food has no definite taste, but it is delicious.

No matter what kind of dishes you manage, do as the Romans do, consider local tastes, adapt to changes in local tastes, and make them acceptable to consumers. If the customer thinks it's delicious, it's "Long live". Besides, there are Cantonese cuisine, Hong Kong-style Cantonese cuisine, Hunan cuisine and Sichuan cuisine. It should be combined with local living habits, and must adapt to local tastes and living habits on the basis of outstanding characteristics and selection.

(5) In order to ensure safety in production, each department should master its own scope of responsibility (including raw materials and sanitary facilities, etc.). ).

Purchase, storage and production must establish account books and daily accounts; Service, production and cashier must also establish a good financial system. Implement the slicing contract system, regularly check the health and production situation of various departments, and form a good working environment. Pu believes that if you want to make your own hotel well, you must understand the general environment and trend, master the psychology and taste of customers, make scientific decisions and find a way to operate. Traditional dishes go hand in hand with improved imported western food and innovative dishes. Only by broadening our thinking can we adapt to the consumption demand of today's catering market economy and society, gain a foothold in the fierce competition and lead the catering industry.

;