Part 1

Early management planning of modern food and beverage outlets

Chapter 1 Selection and planning of food and beverage outlets

Section 1 Definition of characteristics and scope of business circle

I. Characteristics of business circle

II. Types of business circle

III. Setting of business circle

Section 2 Evaluation of business circle

I. Trading place strategy of business circle operation

V. Actual investigation report

Section III Basic elements of store location selection

I. General factors

II. Regional factors

III. Specific analysis of different locations

Section IV Basic procedures of store location selection

I. Regional investigation

II. Field investigation of store location. Operating Points and Precautions of Restaurant Location

Chapter 2 Planning and Management of Restaurant Hardware Equipment

Section 1 Design and Construction Management of Restaurant Construction

I. Principles of Restaurant Construction Design

II. Management of Restaurant Construction Design Standards

III. Bidding Management of Restaurant Construction

IV. Construction Coordination Management of Restaurant Construction

V., Acceptance management of restaurant construction project

Section II Operating procedures of restaurant rental store operation

I. Main ways and channels of renting store name operation

II. Operating procedures of restaurant rental property

III. Design principles of renovation and renovation of restaurant rental property

IV. Design points of renovation and renovation of restaurant rental property

Section III. Configuration management of equipment and articles in restaurants < Principles for the allocation of articles

II. Standards for the allocation of equipment and articles in restaurants

III. Accounting management of equipment and articles in restaurants

Chapter III. Market image management in the early operation of restaurants

Section I. Introduction to the image of restaurants

I. Concept of CI

II. Main contents of CI

III. Implementation management of CI import < Key points of strategic planning

Section II Name Design Management in the Early Operation of Restaurant

I. Basic Principles of Restaurant Name Design

II. Composition of Restaurant Name

III. Design Method of Restaurant Name

IV. Precautions in Restaurant Name Design

Section III. Image Design Management in the Early Operation of Restaurant

I. Forms of image design of restaurants

III. Basic principles of image design of restaurants

IV. Core elements of image design of restaurants

Chapter 4 Preparation management of restaurants

Section 1 Basic opening process of restaurants

I. Preparation for opening

II. Basic opening process of restaurants

Section 2 Registration management of restaurants

I. Registered capital management in the early operation of food and beverage outlets

III. Registration and business license handling in the early operation of food and beverage outlets

IV. Registration of corporate code and tax registration of food and beverage outlets

Chapter 2

Modern kitchen management of food and beverage outlets

Chapter 5 Planning and management of kitchen of food and beverage outlets

Section 1 Design and planning of kitchen of food and beverage outlets

I. Basic requirements of kitchen design and planning. Design and planning of kitchen layout

III. Design and planning of kitchen supporting facilities

Section II. Design and selection of kitchen equipment

I. Basic requirements for kitchen equipment design

II. Installation of kitchen equipment

III. Material category of tableware

IV. Air conditioning design

Section III. Chinese kitchen utensils

I. Conditioning utensils. Chinese porcelain

Section IV Western-style kitchen utensils

1. Conditioning utensils

2. Cooking utensils

3. Cooling utensils

4. Tableware related to Western food

Chapter 6. Detailed management of Chinese kitchen operations

Section 1. Overview of Chinese food characteristics

1. Function and significance of raw material selection

2. Chinese food. Main factors affecting the flavor of Chinese food

II. Operating points of seasoning

III. Current basic flavor and flavor type

IV. Seasoning according to the nature of condiments

III. Chinese food production specifications

I. Cold food production

II. Hot food production methods

III. Chinese pastry production

IV. Chinese local dishes. Shandong cuisine

V. Fujian cuisine

VI. Guangdong cuisine

VII. Anhui cuisine

Chapter 7 Management of Kitchen Operation Details of Western Food

Section 1 Basic Categories of Western Food

I. French Cuisine

II. Italian Cuisine

III. British Cuisine

IV. American Cuisine

. Sauce making

chapter 8 specification for kitchen production in restaurants

section 1 specification for kitchen pantry production

1. specification for preparation stage

2. specification for sharpening knife

3. specification for processing raw materials

section 2. specification for kitchen cooked food production

1. specification for preparation stage

2. disinfection of utensils. Operating specifications for food processing

Section III: Production specifications for kitchen dishes

I. Working specifications for preparation stage

II. Preparation and use specifications for raw materials

III. Operating specifications for raw material sizing

IV. Operating specifications for cooked raw materials

V. Seasoning operation specifications

Section IV: Production specifications for kitchen pasta

I. Preparation stage. Operating specifications for filling

IV. Forming specifications for common pastry

V. Common ripening methods

VI. Other specifications that processing personnel need to pay attention to during operation

Chapter 9 Management specifications for kitchen raw materials of restaurants

Section 1 Management system and specifications for food and beverage outlets

I. Basic management system for food and beverage outlets

II. Material collection system for warehouses < Job responsibilities of the storekeeper of food and beverage outlets

Section II: Storage management specifications for raw materials

Section II: Storage management specifications for raw materials kept at low temperature

Section III: Inventory management specifications for raw materials

Section III: Management specifications for raw materials leaving the warehouse

Section I: Management specifications for raw materials application

Section II: Management specifications for raw materials distribution

Safety management norms

Section 1 Significance of kitchen safety and hygiene management

1. Significance of kitchen safety management

2. Significance of kitchen hygiene management

Section 2. Kitchen safety management norms

1. General safety management norms

2. Key safety management norms of restaurants

3. Other safety management norms

Section 3. Kitchen. Hygienic standards for kitchen operations

III. Cleaning specifications for kitchen equipment

IV. Washing procedures for tableware

V. Disposal specifications for kitchen garbage

Section III. Safety operation specifications for kitchen staff

I. Operation specifications for preventing burns

III. Operation specifications for preventing cuts

IV. Operation specifications for preventing falls. Operating specifications for preventing machine injury

Section IV Hygienic operating specifications for kitchen staff

I. Personal hygiene specifications for kitchen staff

II. Hygienic details specifications for staff in various positions in the kitchen

III. Health inspection specifications for kitchen staff

Chapter 11 Standardized management system and forms for kitchens of restaurants

Section I. Organization and management process of kitchens

I. Organization structure of kitchens. Kitchen staffing

III. Kitchen management process

Section II. Responsibilities of kitchen staff

I. Responsibilities of the head chef of the restaurant

II. Responsibilities of the head chef of the zero-point kitchen

III. Responsibilities of the head chef of the kitchen station

IV. Responsibilities of the head chef of the zero-point kitchen

V. Responsibilities of the head chef of the banquet kitchen

Duties of the Dutchman

IX. Duties of the chopping board chef

X. Duties of the first kitchen chef

XI. Duties of the second kitchen chef

XII. Duties of the primary processing chef

XIII. Duties of the abalone wing chef

XIV. Duties of the meat cutter

XV. Duties of the baker

XVI. Basic management system of kitchen

II. Management system of dish production

III. Evaluation system of chef's work

IV. Management system of kitchen violation punishment

V. Management system of kitchen hygiene

VI. Management system of kitchen environmental sanitation

VII. Management system of kitchen equipment and tableware hygiene

VIII. Management system of broken tableware

IX. Kitchen dish delivery management system

XII. Kitchen equipment repair management system

XIII. Kitchen safety management system

Section IV. Common forms for standardized management of kitchens

I. Food management form

II. Record form of unqualified products in kitchens

III. Registration form for returning dishes in kitchens

IV. Food processing form

V. Kitchen hygiene inspection form. Inventory table of related articles

IX. Borrowing table of kitchen utensils

X. Record table of reported loss of kitchen utensils

XI. Monthly report of loss of kitchen utensils

XII. Bill of lading for Chinese porcelain and silverware

XIII. Bill of lading for western porcelain and silverware

Article 3

On-site management of modern restaurant services

No. Correctly understand "smile service"

Third, smile often, Beneficial and harmless

Fourth, serve from the customer's point of view

Fifth, make food with exquisite colors

Sixth, attract customers by using the fragrance of vegetables

Seventh, a golden key to service

Eighth, service personnel should do a good job in service

Key points of Chinese food service in the second quarter

First, key points of receiving customers

Second, ordering service. Essentials of after-dinner service

VI. Essentials of checkout service

VII. Other matters

III. Essentials of western-style food service

II. Essentials of reception service

III. Filling in the menu

IV. Waiting for the registration form

V. Points of ushering in the table

VI. Overview of hospitality in restaurants

2. Pay attention to customers' complaints

3. How to establish channels for customers' complaints

4. How to handle customers' complaints

5. Procedures for handling customers' complaints

Chapter 13 Etiquette and courtesy norms for catering service personnel

Section 1. Quality requirements for catering service personnel

1. Modest and generous temperament

. Provide quality service

V. Maintain enthusiasm for work

VI. Artistic service

Section II. gfd code for catering service personnel

I. Manner code

II. Dress code

III. Taboo behavior

IV. Talking instrument code

Section III. Language code for catering service personnel

I. Matters needing attention in the use of service terms

IV. Common service terms in catering

V. Body language

VI. Ways of paying attention to speech

Section IV. National professional standards for restaurant waiters

I. Occupational profile

II. Basic requirements

III. Work requirements

IV. Specific gravity table

Chapter 14 Basic service skills and specifications of restaurants

Section 1 Tray operation skills and specifications

Section 2 Arrangement skills and specifications of dining tables

Section 3 Service skills and specifications of pouring wine

Section 4 Napkin folding skills and specifications

Chapter 15 Hygiene and safety management specifications of catering service sites

Section 1 Overall hygiene management specifications of catering service sites < Equipment part

Section II Hygienic standard for tableware containers in catering service site

I. Hygienic standard for plastic tableware

II. Hygienic requirements for ceramic tableware

III. Hygienic problems existing in food tableware

Section III. Foundation of safety management in catering service site

I. Purpose of safety management in service site

II. Basic principles of service site safety management

IV. Main tasks of service site safety management

Section IV. Safety management specifications for catering service sites

I. Safety management specifications for restaurants

II. Safety management specifications for service site offices

III. Safety operation specifications for electricians

IV. Safety operation specifications for welders

V. Safety operation specifications for aerial work

Fire control management

II. Public security management

III. Labor protection

Section VI. Prevention and treatment of safety incidents at catering service site

I. Prevention of cuts

II. Prevention of slip and collision

III. Handling procedures when customers fall

IV. Handling procedures in case of theft

V. Handling procedures in case of gas leakage. Prevention of burns and scalds

IX. Prevention of electric injuries

X. Handling procedures of electric shock

XI. Handling procedures of scalding (burning) injuries

XII. Handling procedures of fire

XIII. Handling procedures of power failure

XIV. Handling procedures of water stoppage

XV. Handling procedures of gas stoppage

The first. Job responsibilities of restaurant manager

II. Job responsibilities of restaurant floor supervisor

III. Job responsibilities of floor foreman

IV. Job responsibilities of restaurant service personnel

V. Job responsibilities of restaurant ushers

VI. Job responsibilities of restaurant food delivery personnel

Section II. On-site management system of restaurant service

I. Pre-meal meeting system

Pre-meal cleaning system

V. Welcome service management system

VI. In-meal service management system

VII. After-meal cleaning and finishing system

VIII. Tableware breakage management system

IX. Catering service quality control system