Catering business management methods

Catering business management methods, in order to ensure that things or work are carried out safely and smoothly, usually need to be prepared in advance. Many stores and companies have their own management models and Business skills, mastering management methods and techniques are very important. The following is a sharing of catering business management methods. Catering business management methods 1

1. Restaurant management

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

(1) Develop restaurant service procedures. Restaurant service procedures are the basis and premise for restaurant standardization and standardized management, and are also the basis for controlling the quality of catering services. Therefore, we must formulate relevant service procedures, Western food (related Special topic: Western food franchise) restaurant procedures mainly include:

(1) Ordering service procedures;

(2) Buffet service procedures;

(3) Coffee Restaurant service procedures;

(4) Bar service procedures;

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

(2) Pre-meal preparations

We should organize and supervise the restaurant waiters to make various pre-meal preparations. < /p>

(3) Check the quality of the preparation work, and if it is found that it does not meet the requirements, it should be corrected in time;

(4) Hold a regular pre-meal meeting to inform the customer situation, announce the menu, and summarize the details of the meal. Service status, division of labor and organization, and inspection of appearance.

(3) Restaurant management during meal times

1. Strengthen inspections, control the implementation of restaurant service procedures, correct problems in a timely manner if problems are discovered, and ensure that guests Enjoy standardized, standardized and programmed services;

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

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

4. Handle customer complaints about dishes, drinks and services in a timely manner;

5. Supervision Check the completion of the work after the meal, summarize the problems that arise during the meal in a timely manner, and continuously improve the service level of the restaurant.

(4) Continuously train employees

The quality of restaurant service depends on the quality of service personnel. To improve the quality of employees, training must be carried out. Restaurant employee training It is based on the manager's discovery of training requirements to formulate a training plan and organize its implementation.

The contents generally include:

1. Ideology and professional ethics;

2. Etiquette and politeness;

3. Restaurant service procedures and related service knowledge;

4. Service skills and techniques;

5. Knowledge of dishes and drinks;

6. Health and safety knowledge;

(5) Management of low-value consumables

Cloths, tableware, toothpicks, napkins and other small household items. On the basis of meeting the needs of guests, we also control low-value consumables.

2. Catering cost control management

To achieve the goal of lower consumption and higher profits, restaurants must strengthen catering cost control. Catering cost control is of great significance to improving the economic benefits and management level of restaurants.

(1) Establish cost control awareness

I remember a hotel general manager once said: "It is much easier to waste 10 yuan than to make 10 yuan. Because, as a A catering manager should strengthen cost control education for subordinate employees by setting up a series of incentive measures (separate case) to reward employees who have done an excellent job in cost control and give certain penalties to employees who waste raw materials. , thereby stimulating employees' consciousness of cost control.

(2) Establish a catering cost control system

The establishment of a catering cost control system is mainly to strengthen cost control over the entire process of catering product production. Its main contents are: 1. Procurement control ; 2. Acceptance control; 3. Inventory control; 4. Material delivery control; 5. Rough processing control; 6. Cutting control; 7. Cooking control; 8. Restaurant sales control.

(3) Strengthen cost accounting and analysis

The main thing is to work with finance to establish a strict accounting system, such as a daily report system for catering costs, and conduct comparative analysis of catering costs on a regular basis. Such as comparison of plan and actual, comparison of the same period, analysis of cost structure, analysis of influencing factors, etc., to grasp the cost situation in a timely manner and discover existing problems and causes. To find out how to reduce costs.

3. Human resources management

The human resources management of the restaurant is conducive to the stability and improvement of the quality of catering services, and is also conducive to improving work efficiency and reducing labor force. cost.

(1) Strengthen training for all employees

Through daily work observation, problems are discovered, assessment and training are conducted to address the problems, and the quality of employees is continuously improved to form a stable and well-trained team. Quality workforce. The training includes both on-site supervision for individuals and business training for all, so as to continuously improve work efficiency.

(2) Reasonable occupancy and shift scheduling

Because Western restaurants are different from other types of catering, their labor intensity is not high, but their business hours are longer. At the same time, The skill level of the waiters is uneven, so the staffing arrangement of the Western restaurant must be based on the principle of being efficient, reducing labor costs, and ensuring the normal operation of the restaurant.

(3) Improving the enthusiasm of employees

If high labor efficiency is required, the incentive principles of enterprise management must be used (separate case) to stimulate employees' work enthusiasm and enable them to perform creative labor , realize their own value in the work process. Catering business management method 2

1. What are the six constant management methods in catering management?

The six constant management methods, as the name suggests, have six different types of common content, which refers to the common content. Classify, organize, clean, maintain, standardize and educate.

This method was summarized by Shao Dechun based on the Japanese 5S method. The Japanese 5S method mainly includes regular arrangement, regular rectification, regular cleaning, regular cleanliness and regular literacy. This method is summarized in order to improve home culture. of.

Nowadays, it has become a management rule for many Japanese companies. The purpose of this method is to ensure that the tools in the workplace are neatly placed, thereby improving the overall efficiency. Later, in order to make the Japanese manufacturing industry The 5S method is more effective

To push Japanese products to all parts of the country, many companies continue to promote the 5S method. Therefore, Shao Dechun, a professional hotel management expert in my country, learned from this method.

2. The specific content of the six constant management methods in catering management

In fact, the content of the six constant management methods in catering management is relatively simple. One is regular classification. Regular classification, as the name suggests, is to continuously classify products in the process of making products, but its two categories refer to one category of products that cannot be reused

The other category is products that still need to be reused. , there is also a category that needs to be used immediately, and a category that does not need to be used now, but will be used later. After classifying all these clearly, the work can be more detailed, so that the efficiency of making products can be improved. It will also be improved a lot, so consumers can enjoy delicious food as soon as possible after entering the store.

Regular organization, that is to say, to organize the products in the store, directly dispose of some items that are broken or will no longer be used, and some items that are used Products with a relatively high frequency must be placed reasonably to avoid being missing

When used in catering stores, manpower and material resources must be reasonably controlled to avoid messy situations. This also Can effectively reduce utility bills.

Regular cleaning is relatively simple, that is, cleaning the store. It is very important for the catering industry to ensure the hygiene of the store. If the store is hygienic, the entire product will be hygienic, so that consumers can eat I felt more at ease.

Regular maintenance refers to the maintenance of good concepts. It must be maintained regularly so that store management can enter a virtuous cycle and produce better results.

Normal standards refer to standardizing store employees, especially service staff, who need to master good service skills, improve work efficiency, provide consumers with better services, and meet consumer needs.

Regular education means that entrepreneurs should provide verbal education to staff according to their situations during the operation process, and integrate this management concept into the hearts of each staff so that they know how to do it. Handle your own work and provide a better environment for the store.

The six constant management methods in catering management refer to the above. This method is common in the catering industry now, and it certainly cannot be ignored. If you are interested in joining the catering industry, you can learn from it when opening a store, and it will definitely be helpful for the development of the store. Catering business management methods 3

Management methods generally used in catering management include: organizational charts, work categories, work specifications, work schedules, etc.

1. Organization chart

The organization chart represents the basic classification and relationship of positions and responsibilities. It is an organization chart of the organizational form, but it has certain limitations, such as the authority of each level. Scope and responsibilities, non-linear relationships between two employees with the same status or indirect relationships between employees in different departments are not obvious.

For this reason, job descriptions and organizational manuals are important supplements to organizational icons.

2. Job type

Job type is a description that reflects the required skills and job responsibilities. Orientation training for employees, evaluation of job performance, setting salary levels, and determining the scope of authority and responsibilities are all helpful. Job category descriptions include qualification data, job summary, charges, and requirements.

3. Work specifications

Work specifications are a statement of the standards that a job must meet. It includes job responsibilities, working conditions, personal qualifications, etc.

4. Work schedule

The work schedule is the concept of the work that employees need to complete, with a description of the work process and time requirements. It is a link between the manager and A way for employees to communicate. There are three basic types of work schedules, namely personal schedule, daily schedule and organizational schedule.

The content of the work schedule includes: name, working hours, position, who is supervised, who will change shifts, rest days, meal times, rest times, work content to be done during each period, etc.

Management methods must be suitable for the restaurant environment. Since the environment of each restaurant is different, it is impossible for any management system to be suitable for all restaurants. Even within the same restaurant, employees in different departments must adopt different management methods.

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