What is the knowledge of catering management?

Learn to evaluate and diagnose the management problems of catering enterprises;

cultivate the brand-new management concept and marketing management ability of modern catering;

master effective and systematic team management methods;

how to shape the team spirit of cohesive core strength;

How to improve the team quality and have good teamwork ability;

how to improve the quality of dishes and services through standardized management.

1. Controlling the quality of dishes and the cost of raw materials at the source-the procurement and supply management of food raw materials:

How to manage and control procurement and acceptance;

safe warehouse management reduces unnecessary losses;

modern kitchen supply management methods;

inventory capacity control and order point control;

economic batch control;

2. Sales promotion management, management to plug loopholes-sales and management control of catering products:

sales management of catering products;

selling skills of catering products;

bill control of catering sales;

cashier accounting management control;

waiter's fraud and its prevention;

3. Every customer is a living advertisement of the restaurant-catering marketing management:

Master four brand-new catering marketing concepts;

how to implement real catering marketing;

master customer service marketing methods;

attract customers by using strategies such as all-staff marketing;

Give full play to the experiential marketing function of the restaurant environment;

4. Management creates benefits and "cuts" unnecessary costs-catering cost accounting and cost control:

Managers should have cost awareness;

controllable cost, variable cost and variable cost of catering;

raw material processing cost and food cost;

build a catering cost control system;

cost control in all aspects of catering management.