Model essay on catering service management 1: cost control and management innovation of self-service catering industry 1. Cost budget control
First of all, according to the surrounding environment and passenger flow of the local market, do a full market survey, consult the relevant historical materials of self-service catering management, and make preparations before budgeting; Then, complete the budget preparation target, the canteen business plan target can be quantified, reasonably determine various budget indicators, prepare the final budget plan, form a budget evaluation system composed of operating income, period expenses, raw material costs, labor costs and other indicators, and gradually decompose it into specific and quantifiable cost control indicators every month and day; Then, carry out budget tasks, strictly control key nodes such as kitchen production, personnel service and raw material procurement, and control the pulse of capital flow globally; Finally, implement the feedback of budget evaluation, according to the budget implementation report, correct the unreasonable and incorrect budget evaluation index, improve it, and use it to correctly handle the key node relationship of canteen development and coordinate the rights and interests of all parties. Correct budget management is conducive to the restaurant from the overall situation, strengthen the control of production and operation costs, and form a price advantage.
Second, dilute the price, strengthen the service and form differentiation.
In the past two years, the vicious competition with price as the main theme in catering industry and self-service catering has sprung up suddenly and intensified. The general sensory feeling for consumers is that the price is favorable to consumers, but the service of canteen-related personnel has also declined, and consumers have been criticized constantly, and many catering operators have fallen into it. Reduce the price first, then serve? Fall into a vicious circle. Self-service catering managers need to realize that in a highly competitive market, consumers need cheap goods and good and equal services. 2 1 century will be the era of service. People pay more attention to service while enjoying it, and truly provide high-quality and in-depth innovative services. Only by paying attention to service quality management can we finally win customers and interests. It is not feasible to reduce the price of canteen at the expense of service quality, which will lose more consumers. Instead, it should increase its investment in services and provide them to customers? Value? Service.
Third, from the details, strengthen communication and grasp the customer psychology.
The cafeteria is quite different from the traditional way of eating. Only by establishing service consciousness and correctly grasping customer psychology can we create a good restaurant image and bring more sustainable profits to the restaurant. Customers like to choose different dishes by themselves and look for novel foods, but they will inevitably take more by mistake. At this time, the restaurant waiter should take the initiative to guide customers to consume, for example, the waiter should take the initiative to guide customers to taste the restaurant's signature features to avoid taking them by mistake; For customers who eat a lot, warm tips for healthy eating and moderate tasting. For example, high-calorie foods should be tasted and seafood should be given up. For different groups of people, set up special food bars, such as slimming bars for obese people. The food is mainly fruits and vegetables. During the holiday season, theme activities will be held in front of relevant group buying websites or stores, and the participation and interaction with customers will be actively maintained through online to offline marketing strategies to improve customer recognition.
Fourth, product innovation, establish cost advantage.
The world is constantly changing and society is constantly innovating. An eternal law is that innovation can drive development, and persistence will eventually face social elimination. Especially for the ever-changing catering needs of consumers, changing tastes and rising consumption concepts, the catering industry, especially the self-service catering industry, needs constant innovation to keep up with the dynamic needs of consumers. Product innovation can include the following aspects:
① Raw material innovation: highlight raw material innovation, expand the scope of raw material procurement, and break the traditional concept of food procurement.
(2) Innovation of ingredients collocation: fully explore the utilization value of different kinds of food raw materials, study the flavors of different Chinese and western dishes, and create delicious new dishes.
(3) Taste innovation: First, the innovation of seasoning. From the feedback of consumers, most consumers choose seasonings independently, and they can't match their own tastes, which is always unsatisfactory. Canteen can innovate in seasoning collocation service; Second, the taste of the dishes is innovative. According to the different seasonal periodicity, adjust the taste of dishes, innovate different raw materials, composite raw materials and cooking techniques to meet the different tastes of consumers in different seasons.
(4) color and modeling innovation: self-service catering can consider using the direct visual effect of color and the inherent color of raw materials to make dishes harmonious and pleasing to the eye in some dishes that consumers consume less; You can also try your best to shape the appearance of dishes and beautify them, so as to greatly increase the appetite of diners. The innovation of buffet dishes can maximize the use of raw material costs. Therefore, buffet managers should pay close attention to the market changes, expand the scope of raw material procurement, collect low-cost, high-profit and good-quality goods, explore the various utilization values of food raw materials in combination with the taste needs of seasonal consumers, adjust the taste of dishes, and create delicious and suitable new dishes.
Fan Wen 2: On the scale of food safety control enterprises in catering industry, most of them are large and medium-sized catering enterprises. Most of the formats are hotels, restaurants and collective canteens. The business scope is mostly Chinese food. Questioners are mainly chefs or cooks in catering enterprises, mostly with college education. See Table 2 and Table 3.
Current situation of food safety control in catering industry
In large and medium-sized catering enterprises, 37. 1% enterprises have set up food safety administrators to control food safety, but most of the food safety controllers are still chefs or restaurant managers. Employees in catering enterprises need to be trained in food safety knowledge before taking up their posts. The training contents mainly include food safety law, hygienic standards for catering services and food safety standards, and there is little knowledge about HACCP in catering industry. The training files of enterprises are mostly kept by internal food safety controllers. In the field investigation and interview, it is found that the training files of employees are kept improperly and incompletely, the training contents of employees are not in place, and the mobility of employees is high, which leads to high training costs and heavy tasks. In the survey, only 24.3% of catering enterprises have perfect kitchen partitions, and the proportion of large enterprises and hotels can reach 30%. The proportion of enterprises engaged in Chinese and western mixed food business is 46.7%, restaurants are only 19.2%, and enterprises engaged in Chinese food are only 15.8%. In the field investigation and interview, we found some practical problems, such as unclear boundaries of special areas, imperfect facilities and equipment, and unreasonable flow directions in different areas.
Most catering enterprises have established corresponding inspection and certification systems for the procurement of raw materials. 60.0% of catering enterprises can completely record the inspection contents including supplier's business qualification record, product certificate and identification record, purchase record, inspection and quarantine certificate record, purchase contract and so on. Field research and interviews show that enterprises attach importance to raw material procurement and require certificates. Large and medium-sized enterprises often choose qualified raw material suppliers, and the purchased raw materials are checked by chefs or food safety management personnel based on experience. In obtaining the certificate, it is difficult for small and medium-sized catering enterprises to obtain the certificate because of limited procurement and cost control of raw materials. Most catering enterprises point out that they do not use or occasionally use food additives. 64.3% of the respondents can correctly point out that only the food additives listed in the national standards are safe according to the scope and limit of use; 27.2% pointed out that food additives could not be used in cooking or only natural food additives could be used; 2.9% think that the dosage of additives can be controlled by experienced chefs or experienced chefs in practical work. This is different from the results of field trips and interviews. In the actual cooking process, most enterprises often use food additives, and enterprises (especially in the central and western regions) are not strict in the management of special personnel, counters and locks for food additives. Experienced chefs or chefs control the amount of additives by experience. Only a few interviewees can correctly point out the operating norms of cold dish processing, among which the correct rate of chefs in enterprises in the central and western regions is 25.9%, while that in enterprises in the eastern region is 62.5%, and the correct rate in the eastern region is higher than that in the central and western regions. 2=7.328，P﹤0.05)。 Only 8.6% of the respondents can completely and correctly point out that the production specifications of freshly squeezed juice and fruit bowls should be made in special rooms, using special tools (knives, chopping boards) and containers, and using food additives. There is no statistical difference between the midwest and the east. Among the enterprises surveyed, 48.6% have no special room for raw seafood (sashimi), and there is no statistical difference between the central and western regions and the east. Through on-the-spot investigation and interview, it is found that there are still some problems in the production of cold dishes, sashimi, freshly squeezed juice, fruit bowls and other food safety and high-risk varieties, such as unclear division of labor and irregular operation of employees. 55.7% of the respondents can correctly point out the knowledge about tableware cleaning and disinfection, and the correct rate in the eastern region (8 1.3%) is higher than that in the central and western regions (48. 1%). 2=4.60 1，P﹤0.05)。 On-the-spot investigation and interview found that the cleaning and disinfection of tableware is the weak link of food safety control in catering enterprises. Although large and medium-sized enterprises are equipped with corresponding disinfection equipment and facilities, cleaning and disinfection are not completely standardized. Many enterprises report that the cleaning and disinfection methods are backward and cannot meet the business needs. Some enterprises' cleaning and disinfection facilities exist in name only, and they are only marked according to the requirements of the regulatory authorities, but they are not put into use according to the specifications.
Supervision attitude of food safety control in catering enterprises
Catering enterprises and respondents attach importance to food safety control. 92.7% of the respondents believe that food safety control in catering services is very important, and there is no statistical difference between central, western and eastern regions. See Table 4. 69. 1% of the respondents think that catering enterprises should set up inspection departments to effectively monitor the whole process of catering services, and 26.5% think that the establishment of inspection departments should depend on the scale of enterprises. On-the-spot investigation and interview found that only a few star-rated hotels have set up inspection departments to carry out microbiological and physical and chemical inspection and monitoring on raw materials, semi-finished products, finished products, personnel and tableware. Respondents believe that the most important key link affecting food safety is the safety of raw materials, followed by the storage of finished and semi-finished products and the cleaning and disinfection of tableware. 7 1.4% of the respondents think it is necessary to establish sensory inspection standards for enterprises to strictly implement when purchasing and inspecting raw materials.
discuss
This survey involves seven provinces and cities in central, western and eastern China, and all kinds of large, medium and small catering enterprises, including hotels, hotels, clubs, restaurants, snack bars, canteens and fast food restaurants. The business scope involves Chinese and western food, hot pot and mixed operation, which is representative. To investigate the current situation of food safety control involving the allocation of food safety personnel in catering enterprises and the key links in the whole process of catering service. The survey found that the catering industry lacks full-time or part-time food safety management personnel, or the responsibilities of food safety posts are unclear, and the catering industry employees have low education level and lack necessary food safety knowledge. This will directly affect the implementation of food safety standards or practitioners' operating norms in all aspects of catering services, and may lead to unsafe accidents [4]. Most catering enterprises attach importance to the training of food safety knowledge for personnel, but the staff mobility is large and the training effect is poor, so it is difficult to maintain a certain level for a long time. The investigation found that the facilities of catering service places were unreasonable, and the enterprises themselves generally reflected that the building facilities could not meet the needs of daily business activities, and food safety control measures were difficult to implement or limited. Therefore, enterprises may have the problem of operating beyond the scope and capacity without corresponding sanitary facilities and conditions. If we expand our business projects without special sanitary facilities such as cold dishes and raw seafood, or undertake large-scale banquets beyond our own business capacity, it will easily lead to disorder in processing flow, cross-contamination of food and food safety accidents [5].
The investigation found that there are different degrees of irregular operations in all aspects of catering industry processing. According to the law, the inspection and certification system of raw and auxiliary materials should be established and improved in catering service. However, the inspection of raw and auxiliary materials procurement in catering enterprises lacks reliable standards, is empirical and arbitrary, and the execution of procurement claims is not strong. The raw materials of catering food mainly come from agriculture and animal husbandry. Decentralized, low-tech and intensive planting and breeding structure, unscientific fertilization, irrigation, pest control, feeding and increasingly serious environmental pollution have caused chemical pollution of catering materials to varying degrees. Where do the raw materials come from? Farmland? Directly on the table, without inspection, it is not easy to obtain evidence, and the problem of chemical pollution cannot be effectively controlled [6]. Many provinces have formulated measures for the management of food claim certificates, which stipulate that the purchased food should obtain the inspection certificate or inspection list of the same batch, and the inspection list must specify the name, specifications, production date or batch number, inspection items and inspection results of the food. Because the type of claim formulated is inconsistent with the product quality certificate of food production and processing enterprises, it makes? From farmland to dining table? It is difficult to obtain the food inspection certificate or test sheet for each link and batch of the food chain. As the consumption terminal of the food chain, the catering industry is more difficult to obtain the inspection certificate or test sheet for the purchased food due to the variety of food raw materials, different purchase quantities and wide purchase channels. In addition, due to the limitation of inspection technology and conditions, the enterprise itself can't recheck the hygienic quality of the purchased food additives, and even can't judge the unqualified and illegally added non-edible compound additives, which eventually leads to endless doubts about whether the food is qualified or not. When using food additives, in order to improve texture, color, flavor, etc. Food to meet the needs of consumers, it is easy to go beyond the scope and limits [8]. The processing of high-risk varieties such as cold dishes lacks qualified zoning, disinfection facilities and standardized operating procedures. Cleaning and disinfection of tableware is a weak link in food safety control of catering enterprises. Disinfection facilities often cannot meet the business needs of enterprises, and tableware cleaning and disinfection are not standardized. According to the investigation of health supervision department, most small and medium-sized catering enterprises do not have perfect disinfection equipment, and the detection rate of Escherichia coli in tableware of this type of enterprises is higher than 50%[9].