1. School of Catering Management: The School of Catering Management is a well-known vocational training institution in the domestic catering industry. It was founded in 2005 and its headquarters is in Beijing. The college aims to provide professional, scientific, advanced, practical and distinctive catering training services, and provide all-round professional training, consultation, service and support for all kinds of catering enterprises and related personnel.
2. Catering management websites: Now many catering websites have many courses in catering management, such as food city, food assistant, food blog and so on.
3. Catering enterprises themselves: Catering enterprises themselves may also provide many courses related to catering management, such as catering chain institutions, specialty restaurants, restaurants and so on.
4. Training institutions at home and abroad: Many domestic and foreign catering management training institutions will also provide relevant courses and training, such as Beijing Zhonglun Enterprise Management College and American International Catering Management Association.
Catering management refers to a series of management work in restaurants, cafes, fast food restaurants and other places, such as personnel management, quality management, cost management, marketing management, supply chain management and so on. The main purpose is to maximize profits, reduce costs, improve operating efficiency, enhance core competitiveness, and provide customers with a better catering experience.
The process of catering management includes the following links.
1, material procurement and supply chain management: This process requires correct selection of suppliers and materials, comparison of supply and value in many aspects, design and use of small-batch orders, and formulation of appropriate distribution strategies.
2. Restaurant planning and design: The planning and design should be based on customers' needs, dining environment, resources and management level, select appropriate design concepts, select and arrange the configuration of venues, furniture and equipment, and plan the menu.
3. Menu design and adjustment: The menu includes not only food and beverage samples, but also other advertisements and company information. Menu design should take into account different types of consumers and should be regarded as a marketing tool for restaurants.
4. Service flow and equipment management: how to manage and maintain restaurant equipment, clean and detail, train employees, better communicate with customers and welcome customers.
5. Pay attention to quality and hygiene: improve the quality and hygiene qualification of catering services through law enforcement rules and self-inspection system to ensure safe, hygienic and healthy eating.