Catering management 6 management points include: procurement management, chef management, service quality management, restaurant positioning management, human resource management, cost and technical marketing management.

1, procurement management: procurement is a key link in restaurant operations, related to food safety and cost control. To start from the source, to ensure that the procurement of ingredients and food quality and safety, while controlling procurement costs to reduce overall operating costs.

2, chef management: chef is the core of the dish production, their skills and level of direct impact on the quality of catering. Catering managers should maintain good communication with the chef to enhance the level of culinary skills to ensure that the quality and taste of the dishes. At the same time, they should focus on cultivating the chef's awareness of cost saving and food safety.

3, service quality management: service quality is an important reflection of the competitiveness of catering enterprises. To focus on improving the service level of the waiter, to provide warm, sincere, meticulous service, so that customers feel at home experience.

4, restaurant positioning management: clear positioning of the restaurant, for different target customer groups to provide appropriate catering services. For example, for the surrounding residents of medium-sized restaurants should focus on price reasonableness, to provide delicious, clean, good service dining experience.

5, human resource management: selection and management of catering talent, the establishment of an efficient organizational structure, clear job responsibilities, enhance staff training, to ensure that employees have the required skills and knowledge.

6, cost technology marketing management: control the cost of catering enterprises, improve operational efficiency, and innovate marketing strategies in order to enhance the competitiveness of enterprises and market share. For example, the cost technology management (CTM) system can be used to realize the organic combination of cost, technology and marketing to enhance the profitability of catering enterprises.