What are the basic methods of catering management?

What are the basic methods of catering management?

What are the basic methods of catering management? Catering management refers to enterprises, hospitals, schools, hotels, etc. According to the demand, the catering management service is contracted to a professional catering company, and then various dishes provided by the catering company are selected for dining. The following are the basic methods of catering management.

What are the basic methods of catering management? 1 Common management methods in catering management include: organization chart, type of work, work specification, work schedule, etc.

1, organization chart

The organization chart shows the basic classification and relationship of posts and responsibilities, which is an organizational chart in organizational form, but it has some limitations, such as the scope of authority and responsibilities at all levels, the nonlinear relationship between two employees with the same status or the indirect relationship between employees in different departments. For this reason, various job descriptions and organization manuals are important supplementary explanations to the organization icon.

2. Type of work

A job type is a description that reflects the required skills and job responsibilities. Directional training for employees is helpful to complete job evaluation, formulate salary grades, and determine the scope of authority and responsibility. Job description includes evaluation data, job summary, accusations and requirements.

3. Work specifications

Work specification is a statement of the standards to be achieved in a job, which includes job responsibilities, working conditions, personal qualifications and so on.

4. Work record

Work schedule is the concept of the work to be completed by employees, which has a description of work flow and time requirements, and is a way for managers to communicate with employees. There are three basic work schedules, namely personal schedule, daily schedule and organizational schedule. The contents of the work schedule include: name, working hours, post, who will supervise, who will change shifts, rest days, meal time, rest time, work content to be done in each period, etc.

The management method must be suitable for the restaurant environment, because the environment of each restaurant is different, and it is impossible to have any management system that can be applied to all restaurants. Even in the same restaurant, employees in different departments should be managed in different ways. The management system is also time-sensitive, and the situation of restaurant accommodation changes with time, so the management system and methods should also change with time, place and people.

What are the basic methods of catering management? 2. Food and beverage management method 1: honesty, starting from scratch.

Success lies in honesty, failure lies in sincerity. The key is how you dig its gold content. Honesty is like a huge gold mine. In the catering business, if the promise to customers can be realized as scheduled, it will bring you a hundred times of income. Don't take the quality of food as the biggest "integrity" card, but highly unify the food quality, business philosophy and commitment to customers. This is an out-and-out "honesty" card. Of course, from now on, we must play the "integrity" card and start from scratch.

Food and beverage management method 2: popularity, both old and new.

There is a long-standing saying: "Those who know want to know, and those who don't know want to know". In other words, if the brand is very loud, it is difficult for everyone to know without publicity. Even an unknown propagandist will not accept it. Of course, restaurants are no exception. We should pay attention to long-term and short-term popularity and give consideration to new and old fame.

Like Beijing roast duck and Tianjin Goubuli steamed stuffed bun, they are all time-honored brands. Today, in order to expand the catering market, we not only open national chain stores, but also innovate in the technology, processing and taste of products. For the newly opened store, it has the advantages of new environment, new taste and "new" reputation, and obviously the business is booming.

However, with the passage of time, internal management has been neglected more and more, the quality of food and service has declined, and a large number of customers have been lost due to lack of innovation, which requires long-term brand building to turn new fame into old fame.

Just like McDonald's and KFC, they guarantee quality and hygiene for a long time and pay attention to innovation, which not only reassures consumers, but also improves service quality and ensures a large number of consumers.

The third method of catering management: IQ, Qian Shang, businessman and operator.

You must learn to make friends if you want to succeed. One of your friends has a glib tongue. He can't help you through the difficulties. A friend is a good director, and he can't help you tide over the difficulties; Your third friend is good at combining the advantages of the first two friends and can help you tide over the difficulties. This explains a problem, and all three are indispensable. Of course, so is the catering industry, which needs the combination of Qian Shang, businessmen and operators.

The so-called Qian Shang means that he has a talent for making money, including inspiration, thoughts, concepts and ideas, a strong interest in making money, and a strong will to constantly think about how to make money. The so-called business quotient refers to the ability to deal with all kinds of complex affairs, including the sensitivity to find problems, the ability to organize complex things, the coordination ability to deal with problems in practice, and the firm will to seek peace in chaos. The so-called operator refers to being good at integrating all resource advantages and formulating macro and micro development strategies.

In addition, in the specific operation of catering, we should also make full use of strengths and avoid weaknesses, and complement each other's advantages to handle the relationship between the two. Develop strengths and avoid weaknesses: long is to carry forward, short is to avoid. Don't be short of hands. Learn from each other's strengths: If you are good at internal management and shorter than marketing, you can pay attention to strengthening learning and training in marketing to make up for the shortcomings of marketing.

Four methods of catering management: methods and four changes: enthusiasm, warmth, indifference and humor.

Sun Tzu wrote in Sun Tzu's Art of War: "Throughout history, soldiers like Sun Tzu led troops to attack the enemy and were invincible. Why, the art of war! " This sentence means that you should pay attention to the method when you do anything. If the method is right, you will succeed, and vice versa. The catering industry depends on the same industry, like those prosperous shops, and good management methods can be used for reference; Look at the customers.

Grasp the psychology of customers and learn how to be enthusiastic, warm, indifferent, humorous and flexible. In business, business is good, don't get carried away, pay attention to market changes, implement countermeasures in time, and maintain prosperity.

If the business is not good, don't complain, but carefully analyze the business situation and calmly think about ways to improve it so as to turn the situation around as soon as possible.

What are the basic methods of catering management? 1. What are the six common management methods in catering management?

As the name implies, the six regular management methods have six different types of common contents, namely, regular classification, regular sorting, regular cleaning, regular maintenance, regular standardization and regular education. This method is summarized by Shao Dechun according to Japanese 5S law, which mainly includes regular arrangement, regular rectification, regular cleaning, regular cleaning and regular completion, and it is summarized to improve home culture.

Today, it has become the management rule of many Japanese enterprises. The significance of this method is to ensure that the tools in the workplace are placed neatly, thus improving the overall efficiency. Later, in order to make the 5S method more effective, the Japanese manufacturing industry pushed Japanese goods to all parts of the country, so many enterprises continued to promote the 5S method, so Shao Dechun, a professional hotel management expert in China, borrowed this method.

Second, the specific content of six conventional management methods in catering management

In fact, the contents of the six conventional management methods in catering management are relatively simple. One is often classified. Constant classification, as its name implies, is to classify products continuously in the process of manufacturing products, but its two categories refer to a kind of products that cannot be reused.

One is a product that needs to be reused, the other is a product that needs to be used immediately now, and the other is a product that does not need to be used now and will be used later. After these are clearly classified, the work can be more detailed, so that the efficiency of products will be improved a lot, and consumers can enjoy delicious food as soon as possible after entering the store.

Regularly organize, that is, organize the products in the store, and directly dispose of some broken or unusable items, while some products with high frequency of use should be placed reasonably to avoid being lost. When used in restaurants, it is necessary to reasonably control manpower and material resources to avoid messy situations, which can also effectively reduce utilities.

Regular cleaning is relatively simple, that is, to clean the hygiene in the store. For the catering industry, it is very important to ensure the hygiene in the store. Only when the shop is hygienic can the whole product be hygienic and consumers can eat more safely. Regular maintenance refers to the maintenance of good ideas, so that store management can enter a virtuous circle and produce better results.

Standardization refers to the standardization of store staff, especially the service staff should let them master good service skills, improve work efficiency, provide better services to consumers and meet their needs.

Conventional education means that entrepreneurs should give them oral education according to their employees' situation in the course of business operation, integrate this management concept into the hearts of each employee, let them know how to handle their own work and provide a better environment for the store.

The six routine management methods in catering management also refer to the above. This method is very common in the catering industry now, and of course it cannot be ignored. If you are interested in joining the catering industry, you can learn from it when you open a store, which will definitely play a certain role in the development of the store.