Training characteristics of catering management training

Because the catering industry has many formats: Chinese fast food, western restaurants, cafes, Hunan restaurants, Cantonese restaurants, Sichuan restaurants, hot pot restaurants, restaurants, tea restaurants, buffets, hotel restaurants and so on. Moreover, there are great differences in management mode and operation between various formats, especially chain and non-chain. These factors make catering management training must be targeted and as close as possible to the management facts of trainees. But at present, most of the catering management training is often involved.

There are still many people in the market who confuse management training with skill training, talk about skill operation and service process, some even teach people to cook, and even regard chef training as management training, which has entered the misunderstanding of catering management training.

Judging from the characteristics of current catering management training, it is mainly manifested in: 1. Practicality. Food and beverage management training is not a bluff. It should focus on the actual situation of food and beverage management, emphasize rigor, pay attention to practical operation, be easy to understand and be used immediately. 2. popularity. Catering employees generally have a low level of education, so they are not easy to grow into managers of enterprises, and their acceptance ability is poor. Therefore, to carry out catering management training, we must pay attention to popularization so that employees can understand and use it; 3. urgency. The catering industry presents a typical situation of big market and small enterprises, and its management level is very low. Therefore, the training of catering management cannot be carried out in a step-by-step way. Instead, we should combine short-term training with daily work, train catering managers quickly, become talents quickly and improve the management level of enterprises quickly.