catering business management methods

catering business management methods, in order to ensure the safe and smooth progress of things or work, usually need to be prepared in advance. Many shops and companies have their own management models and management skills, so it is very important to master management methods and skills. The following is a sharing of catering business management methods. Management methods of catering business 1

1. Restaurant management

The level of restaurant management directly affects guests' evaluation of the quality of catering service, which is one of the most important contents in catering management.

(1) Formulation of restaurant service regulations Restaurant service regulations are the basis and premise of standardization and standardized management of restaurants, and also the basis of controlling the quality of catering services. Therefore, we must formulate relevant service regulations. The main regulations of western food (related topics: joining western food) hall include:

(1) Ordering service regulations;

(2) buffet service regulations;

(3) coffee shop service regulations;

(4) bar service regulations;

(5) Cleaning and disinfection procedures for table wine utensils.

(2) Pre-meal preparation

We should arrange and urge the restaurant waiters to do all the pre-meal preparations.

(1) Do a good job in the cleaning and hygiene of restaurants to make them meet the hygiene standards;

(2) Prepare all kinds of wine utensils needed for dinner and arrange them according to the specifications;

(3) Check the quality of preparation work, and correct those who do not meet the requirements in time;

(4) Hold a regular meeting before meals, announce the customers' situation, announce the menu, summarize the service of meals, organize by division of labor, and check gfd.

(3) Restaurant management during meals

1. Strengthen inspection, control the implementation of restaurant service regulations, correct problems in time when found, and ensure that guests enjoy standardized, standardized and programmed services;

2. Control the order and time of serving, coordinate the relationship between the restaurant and the kitchen, and meet the physical and psychological needs of the dining guests;

3. Arrange the service personnel reasonably according to the workload and do a good job of reception;

4. Handle customers' complaints about dishes, drinks and services in time;

5. supervise and check the completion of after-dinner work, summarize the problems in the meal in time, and continuously improve the service level of the restaurant.

(4), staff training is always unremitting

The quality of restaurant service depends on the quality of service personnel. To improve the quality of employees, training is necessary. Staff training in restaurants is to formulate training plans and organize their implementation on the basis of managers' discovery of training requirements.

The contents generally include:

1. Ideology and professional ethics;

2, courtesy;

3, restaurant service regulations and related service knowledge;

4. service skills;

5. knowledge of ordering drinks;

6, health and safety knowledge;

7, difficult problems.

(5) Management of low-value consumables

Cloth, table wine, toothpicks, napkins and other small household items. On the basis of meeting the needs of guests, do a good job in controlling low-value consumables.

II. Catering cost control management

In order to achieve the goal of lower consumption and higher profits, restaurants must strengthen catering cost control, which is of great significance to improve the economic benefits and management level of restaurants.

(1) Establish a sense of cost control

I remember a general manager of a hotel once said, "It is much easier to waste 11 yuan than to earn 11 yuan. Because, as a catering manager, we should strengthen the education of cost control for our subordinates.

By setting up a series of incentive measures (separate cases), employees who have done well in cost control will be rewarded, and employees who waste raw materials will be punished to some extent, so as to stimulate employees' consciousness of cost control.

(2) Establishing a catering cost control system

Establishing a catering cost control system is mainly to strengthen the cost control of the whole production process of catering products, and its main contents are: 1. Purchasing control; 2. Acceptance control; 3. Inventory control; 4. Material issuing control; 5, rough machining control; 6. Cutting and matching control; 7. Cooking control; 8. Restaurant sales control.

(III) Strengthening cost accounting and analysis

It is mainly to do a strict accounting system in conjunction with finance, such as the daily report system of catering costs, and make a comparative analysis of catering costs on a regular basis. Such as the comparison between plan and practice, the comparison of the same period, the analysis of cost structure, the analysis of influencing factors, etc., to grasp the cost situation in time and find out the existing problems and reasons. So as to find out the measures and methods to reduce costs.

Third, human resource management

The human resource management of restaurants is conducive to the stability and improvement of the quality of catering services, as well as improving work efficiency and reducing labor costs.

(1) Strengthening the training of all staff

Through the usual work observation, problems are found, and assessment training is carried out for the problems, so as to continuously improve the quality of employees and form a stable and well-trained workforce. The training work includes both on-site supervision for individuals and business training for all, thus continuously improving work efficiency.

(2) Reasonable staffing and scheduling

Because the western restaurant is different from its catering form, its labor intensity is not great, but it is open for a long time. At the same time, the skill level of waiters is not balanced. Therefore, the staffing of western restaurants should be based on the principle of being efficient, reducing labor costs and ensuring the normal operation of restaurants.

(3) to improve the enthusiasm of employees

To require high labor efficiency, we must use the incentive principle of enterprise management (another case) to stimulate the enthusiasm of employees, so that they can carry out creative work and realize their own value in the process of work. Management methods of catering business 2

1. What are the six regular management methods in catering management

As the name implies, the six regular management methods have six different types of common contents, that is, regular classification, regular sorting, regular cleaning, regular maintenance, regular standardization and regular education.

this method is summarized by Shao dechun according to the Japanese 5S method, which mainly includes regular arrangement, regular rectification, regular cleaning, regular cleaning and regular accomplishment, which is summarized to improve home culture.

Now it has become the management rule of many Japanese enterprises. The significance of this method is to ensure that the tools in the workplace are arranged neatly, thus improving the overall efficiency. Later, in order to make the results of 5S method better, Japanese manufacturing industry pushed Japanese goods to all parts of the country, so many enterprises continued to promote 5S method, so Shao Dechun, a professional hotel management expert in China, borrowed this method.

second, the specific content of six regular management methods in catering management

In fact, the content of six regular management methods in catering management is relatively simple. One is often classified. Constant classification, as its name implies, is to classify products continuously in the process of making products, but these two categories refer to products that cannot be reused

Another category refers to products that need to be reused, and another category is those that need to be used immediately now, while the other category needs to be used later. After all these are classified clearly, the work can be more detailed, so that the efficiency of making products will be improved a lot, and consumers can be used as soon as possible after entering the store.

Always organize, that is to say, organize the products in the store, and directly dispose of some broken or unusable items, while some products with high frequency of use should be put away reasonably, so as not to be lost.

When applied in catering stores, it is necessary to control manpower and material resources reasonably to avoid messy situations, which can also effectively reduce utilities.

Regular cleaning is relatively simple, that is, it is necessary to clean the hygiene in the store. It is very important for the catering industry to ensure the hygiene in the store. Only when the store is hygienic can the whole product be hygienic, so that consumers can feel more at ease when eating.

Regular maintenance refers to the maintenance of good ideas. Only by regular maintenance can the store management work enter a virtuous circle and produce better results.

Regular standardization refers to the standardization of store employees, especially the service personnel should let them master good service skills, improve work efficiency, provide better services to consumers and meet their needs.

Regular education means that entrepreneurs should give them oral education according to the staff's situation in the course of business operation, and integrate this management concept into the hearts of each staff, so that they can know how to handle their own work and provide a better environment for the store.

the six regular management methods in catering management also refer to the above. This method is common in the catering industry now, and it can certainly not be ignored. If you are interested in joining the catering industry, you can learn from it when you open a store, which will definitely play a role in the development of the store. Management methods of catering business 3

The management methods commonly used in catering management include: organization chart, work type, work specification, work schedule and so on.

1. Organization chart

The organization chart shows the basic classification and relationship of posts and responsibilities, and it is an organization chart in organizational form, but it has some limitations, such as the scope of authority and responsibilities at all levels, the non-linear relationship between two employees with the same status or the indirect relationship between employees in different departments are not obvious.

For this reason, descriptions of various jobs and organization manuals are important supplementary explanations to the organization icon.

2. Job category

Job category is a description that reflects the required skills and job responsibilities. Directional training for employees is helpful to complete job evaluation, formulate salary grade and determine the scope of authority and responsibility. The job description includes appraisal data, job summary, accusations and requirements.

3. Job specification

A job specification is a statement of the standards to be achieved in a job, which includes job responsibilities, working conditions and personal qualifications.

4. Work schedule

Work schedule is the concept of the work to be completed by employees, with a description of the work process and time requirements. It is a way for managers to communicate with employees. There are three basic work schedules, namely personal schedule, daily schedule and organizational schedule.

the contents of the work schedule include: name, working hours, position, who will supervise, who will change shifts, rest days, meal time, rest time, work content to be done in each period, etc.

Management methods must be suitable for the restaurant environment. Because the environment of each restaurant is different, it is impossible to have any management system that can be applied to all restaurants. Even within the same restaurant, different management methods should be adopted for employees in different departments.

The management system is also time-sensitive. The situation of restaurant accommodation changes with time, and the management system and methods must change with time, place and person.