The most basic management method of catering industry, catering management is a business work that integrates operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics. Let's share the most basic management methods of the catering industry.

The most basic management method of catering industry 1 1. What are the six common management methods in catering management?

As the name implies, the six regular management methods have six different types of common contents, namely, regular classification, regular sorting, regular cleaning, regular maintenance, regular standardization and regular education. This method is summarized by Shao Dechun according to Japanese 5S law, which mainly includes regular arrangement, regular rectification, regular cleaning, regular cleaning and regular completion, which is summarized to improve home culture.

Today, 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 5S method more effective, Japanese manufacturing industry pushed Japanese goods to all parts of the country, so many enterprises continued to promote the 5S method, so Shao Dechun, a professional hotel management expert in China, borrowed this method.

Second, the specific content of six conventional management methods in catering management

In fact, the contents of six conventional management methods in catering management are relatively simple. One is often classified. Invariant classification, as its name implies, is to classify products continuously in the process of manufacturing products, but its two categories refer to a kind of products that cannot be reused.

The other is products that need to be reused, the other is products that need to be used immediately now, and the other is products that don't need to be used now and will be used in the future. After these are clearly classified, the work can be more detailed, so that the efficiency of making products will be improved a lot, and consumers can enjoy delicious food as soon as possible after entering the store.

Regularly organize, that is to say, organize the products in the store, directly dispose of some broken or unusable items, and some products with high frequency of use should be placed reasonably to avoid being lost. When used in restaurants, it is necessary to reasonably control manpower and material resources to avoid messy situations, which can also effectively reduce utilities.

Regular cleaning is relatively simple, that is, to clean the hygiene in the store. For the catering industry, it is very important to ensure the hygiene in the store. Only when the shop is hygienic can the whole product be hygienic and consumers feel more at ease when eating it. Regular maintenance refers to the maintenance of good ideas, which needs regular maintenance, so that store management can enter a virtuous circle and produce better results.

Normalization refers to the standardization of store staff, especially the service staff 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 oral education to employees according to their situation in the process of business operation, and integrate this management concept into the hearts of each employee, so that they know how to handle their own work and provide a better environment for the store.

The six routine management methods in catering management also refer to the above contents. This method is very common in the catering industry now, and of course it cannot 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 certain role in the development of the store.

The most basic management method of catering industry. The management methods commonly used in catering management include: organization chart, work type, work specification, work schedule, etc.

1 organization chart

The organization chart shows the basic classification and relationship of posts and responsibilities, which is an organizational chart in organizational form, but it also has some limitations, such as the scope of powers and responsibilities at all levels, the nonlinear relationship between two employees with the same status or the indirect relationship between employees in different departments. Therefore, various job descriptions and organization manuals are important supplementary explanations to the organization icon.

2. Type of work

A job type is a description that reflects the required skills and job responsibilities. Directional training for employees is helpful to complete job evaluation, formulate salary grades and determine the scope of responsibilities. Job description includes evaluation data, job summary, accusations and requirements.

3. Work specifications

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

4. Work record

Work schedule is the concept of the work to be completed by employees, which has a description of work flow and time requirements, and 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 completed in each period, etc.

Management methods must be suitable for the restaurant environment, because each restaurant environment is different, so it is impossible to have any management system that can be applied to all restaurants. Even in the same restaurant, different management methods should be adopted for employees in different departments. The management system is also time-sensitive, and the situation of restaurant accommodation changes with time, so the management system and methods must change with time, place and personnel.

The most basic management methods of catering industry III. Sincerity to people and loyalty to enterprises are prerequisites for catering managers.

Honest catering managers must seek truth from facts in their work, stick to principles before right and wrong, communicate with employees, open their hearts and face mistakes bravely. If you insist on doing this, you may become an excellent catering manager. Only honesty can work hard and dare to take responsibility.

Honesty is the lowest moral standard of being a man. If a restaurant manager doesn't even have honest moral character, fails to fulfill his promise to employees and uses the so-called ingenious "catering management skills" to deceive employees to achieve their work performance, then the protagonist of the "Wolf" story may become you.

Second, for catering enterprises, the spirit of cooperation is the most basic requirement of catering management.

Good cooperative spirit is the basic requirement of catering management. With the intensification of market competition, catering management should pay more attention to the improvement of overall ability. Only when the overall quality of the team is improved can enterprises achieve sustainable development. In addition to the quality of catering managers and employees, the improvement of team quality is more important for catering managers to improve their cooperation ability. Without cooperation, the team composed of the best individuals is also scattered and uncompetitive.

Thirdly, the corporate culture of catering enterprises is a concentrated expression of the personality charm and management concept of catering management decision makers, and it is an invisible code of conduct for catering enterprise employees.

As a catering manager, it is the responsibility to constantly publicize the corporate culture of employees in various ways and set an example. Catering management through corporate culture is an essential weapon. Catering managers should be good at creating a strong cultural atmosphere and let employees accept and integrate into their work through publicity.

4. As a catering manager, power is given by the company, which is closely related to responsibility, and responsibility is more important than power. We must be responsible for power and the interests of the company, which can never be shaken.

Power must be used correctly in the process of catering management. Moreover, the power of catering managers is also given by employees, and it also contains employees' hopes, hoping to lead employees to create more value for the company and make the company develop faster, so that employees can also develop. Catering managers should consciously accept the supervision of employees.

Remember, the power of catering managers is to establish the majesty of management, not to show off at will. The key is to create more achievements and show the charming personality charm and management talent of catering managers.

With the increasingly fierce competition in the catering industry, service has become one of the main competitiveness of catering enterprises, and high-quality service level has also become the most important market access certificate for catering enterprises, which requires not only good service to customers, but also a strong sense of service. As a catering manager, it is necessary to constantly strengthen the service consciousness of employees, making it the unique charm of catering enterprises.

Sixth, the management process is also a process of learning and improving for catering managers. There is no end to learning and no end to progress. Continuous learning is the eternal task of catering management. Nowadays, if you don't study, you will fall behind and you will be in danger of being eliminated. Don't "retire honorably" from the position of manager because you "forgot to study".

Entrepreneurship magazine: As a sunrise industry in China, the catering industry has maintained a strong growth for 65,438+05 years, bringing huge economic benefits to China. At the same time, with the prosperity and development of China economy, the market potential of catering industry is huge, so it is necessary for theoretical and business circles to continue to strengthen research and fully tap its potential.