Catering Supervisor Training Content: Catering Industry Overview, Catering Management Theory, Catering Standardized Management, Catering Team Management, Customer Service Skills, Catering Sales and Marketing, Catering Quality Management, Catering Innovation and Development.

1, catering industry overview: introduce the catering industry development trend, market competition and consumer demand changes.

2. Catering Management Theory: Introduces the basic principles and methods of catering management, including the theoretical knowledge of organization management, human resource management, cost control and restaurant operation.

3, catering standardization management: introduction to the establishment and implementation of the importance of catering standardization, including catering safety and health management, catering service quality management, catering process standardization and other content.

4, catering team management: training supervisors how to manage the catering team, including the division of responsibilities, staff training and motivation, teamwork and other aspects of the content.

5, customer service skills: training supervisors how to conduct customer service, including communication skills, complaint handling, customer relationship maintenance and other aspects of the content.

6, catering sales and marketing: introduce the basic knowledge and methods of catering sales and marketing, including market research, marketing planning, promotional activities and other aspects of the content.

7, catering quality management: training supervisors how to manage the quality of catering, including the choice of ingredients, cooking skills, dish innovation and other aspects.

8, catering innovation and development: introduce the importance of catering innovation and methods, including dish innovation, service innovation, marketing innovation and other aspects of the content.

The significance of catering supervisor training

1, the catering industry is a highly competitive, less exclusive industry. Enterprises to stand out in the fierce competition in the same industry, reverse losses, and achieve leapfrog development, we have to break the old rules of the game, timely change of business concepts, and seek the way of survival of the enterprise in the change.

2, for the modern catering business managers, the correct market positioning is the premise of the success of the catering business; raw material costs and operating costs control is the core of the catering business management; focus on the customer's real needs and potential demand for catering enterprises is the basis for survival and development.