Hotel Management 16- Hotel Management Knowledge

Hotel Management 16- Hotel Management Knowledge

Do you know anything about hotel management 16? Do you know anything about hotel management 16? Below, I will share the knowledge about hotel management 16 for you, hoping to help you!

Management success factor: 1, intelligence factor: four stages: memory, understanding, imitation and creation.

A college's professional further study B workplace study.

2. Non-intellectual factors: refers to people's personality, temper, psychological endurance, courage, courage, ability to use knowledge, thinking methods, etc.

A. Non-intelligence factors are important factors that depend on success, involving a wide range and seemingly difficult to learn? Such as dealing with setbacks, difficulties, suffering indignities, etc.

3. the combination of the two? Foundation of success: Opportunities are equal for everyone. Wise men create opportunities, while strong men seize them.

Encounter, the weak are waiting for opportunities, fools lose opportunities.

4. The concept of success? Value must be reflected in works? Hard work? And then what? Tired? Just talking? Efficacy pays attention to the result, but downplays the process.

5 management level:

A, make sure someone finishes a job; B, let him finish his work well; C, he is willing to finish the work; D, he actively helps the leaders to give ideas and do a good job. E is not working? Force (coax) to go to work? Work under supervision? Work with a purpose (in order to get praise and rewards)? Take the initiative to work without expecting anything in return.

Manager's role 1 role? A teacher B Bole C Prime Minister D Judge E Example F Bridge G Carpenter H Band Conductor

2 management misunderstanding:? A was punished for presiding over B, accumulated a lot of money, C was too dignified, D stuck to the rules, E retaliated, F was cocky, G was cynical, H stood by and ignored me.

Nanny, doctor, parents, friends, enemies

How to treat subordinates? A complain, complain, complain, incite unreasonable suggestions, flatter, resign, make mistakes, and work slowly.

How to guide subordinates on their way forward? Teach people to fish or teach people to fish.

5 distance in management:

A grasp the role distance:

Be clear about your responsibilities, show superb professional quality in planning, organizing, commanding, supervising and coordinating behaviors, and make subordinates feel that your creativity, adaptability, experience and application of business knowledge are beyond his reach? The distance between roles.

Employees hope that managers (superiors) are not like managers, but friends who share weal and woe. Bear hardships first, enjoy later, be the intimate person of employees, and eliminate the gap between superiors and subordinates? Close the role distance.

B. adjust the emotional distance with employees;

Care for employees, increase the chances of contact with employees (pay attention to the way), but don't be too close, otherwise you will lose your authority and dignity, and even have a cross-border behavior that violates the principle (you can't do it because of your feelings).

Emotional distance is the most difficult to grasp.

What are the five powers of managers? A compulsory right b legal right c reward and punishment right d expertise right e personal influence right.

7 all the abilities that managers should have? A creativity b toughness c endurance

D application ability of modern technology (application ability of knowledge) e training ability

Managers should bear in mind that the five realms of intelligence, knowledge, ability, quality and consciousness are gradually improved.

What is on-site management? 1 Check the subordinates' gfd, manners, execution of work instructions, work efficiency and operation specifications.

2. Normal operation of environment, safety factors, facilities and equipment in the jurisdiction.

3 guest complaints, emergency handling, command and coordination.

Keep clean, safe, efficient and customer-friendly.

5. Key time, key positions, key personnel and key contact points.

Don't blame your subordinates, even if they are wrong.

On-site management should be good at controlling the situation in the jurisdiction, deploying personnel, directing operations, handling complaints, and grasping what to do, what not to do, and when to do it.

On-site management is like a conductor. It mainly manages the area through three functions: coordination, control and command. Potential? Grasp the situation, atmosphere, rhythm, efficiency and personnel distribution.

Handling records and summaries of safety issues and emergencies 1, summary? The ladder of progress is a positive and wrong reflection on previous work achievements. Therefore, every manager should regard the summary as a plan.

Each department should make a simple summary once a week and once a month, and analyze it according to the relevant data to determine the work focus for next week (month).

The data relied on by the summary mainly include financial income statement, inventory table of each department, customer history file of business department, guest complaint table (information feedback) table of assistant manager in lobby, purchase cost analysis table, quality inspection summary table, guest analysis table, food ranking table, etc.

4. Work summary is an affirmation and wrong reflection on previous work achievements. Therefore, every manager should regard the summary as a plan.

Marketing 1 Do individuality, do characteristics, do differences and do culture.

When designing and preparing hotels, it is necessary that the market comes first and products follow the market.

3 Cognition and reality? Decision-making position: cognition is what investors and operators reason and expect according to their own experience and other reference objects? Need an image? , is a possibility, and the reality is what customers expect and demand? Need an image? .

Hotels are popular now, but they must meet the needs of the hotel's target market, otherwise they will only be decorative and have no return on investment.

The target customer can be divided into category A, because if you can't meet his needs, he won't come. Class B, you have met his needs, and he often comes. Class c you can meet his needs, but he likes the new and hates the old. Class d you can meet his needs, but he can't afford it.

6. Hotel activities, especially food festivals, will not have any huge returns immediately, mainly to attract long-term attention of guests, that is to say, to carry out activities for BC guests.

Learning and training 1 Training should be linked to the strategic objectives of the hotel, so that training can ensure the completion of the hotel's business plan and objectives.

2 The training work is divided into two systems? Training business plan preparation system; Training business completion supervision system.

3 training business plan preparation system? A involves the business plan, market plan and strategic objectives of the hotel. B is the participation of hotel decision makers, and cannot be simply completed within human resources. Review business objectives, define training needs and determine training objectives. D analyze the shortage of employees and formulate targeted training programs. E, establish the training theme of each department; Publish training budget and training plan. G training of grass-roots managers or training of subordinates by grass-roots managers.

4 training business to complete the supervision system? Establish a set of internal procedures to record the completion of the training plan: department, lecturer, teaching method, place, training theme, time, completion month, number of participants, effect, etc.

5. Overseas study, internship and investigation should cultivate others in different ways.

Is the annual training fee of foreign hotels or domestic standard hotels 0.5% of the annual turnover? 1%。

7 training? Two ways: A. Heuristic training B. Thinking training.

Introduction to catering management 1? It is a respect for the chef's labor achievements and a part of marketing.

Customer history file is a means to grasp the pulse of the market.

A big and comprehensive idea is unacceptable, because you can't meet all the requirements of all the guests.

4 launch a children's package? Menu: cartoon nutrition ingredients dishes: easy to digest and make, rich in color.

Tableware, chairs, environment, children's playground, prize promotion and birthday service.

(A) Talk about the innovation of dishes

1, raw and cold, light, cooked and hot, thick, is the general requirement of Chinese food production.

2. The concept of health, practicality and fashion has become a hot spot in catering consumption.

3. Food innovation must adapt to the market and cater to the changes in consumer demand. Consider what current customers are interested in.

Even if we develop ancient and local dishes, we should meet the dietary needs of modern people. The renovation of traditional dishes and the introduction of folk dishes should also take into account the needs of target customers.

5. We should work hard on the development trend of catering and the consumption of dishes, and accurately analyze and predict the future catering trend.

6. Innovative dishes must be based on edibility and aim at adapting to customers' tastes.

7. Innovative dishes do not pay attention to high-grade and precious raw materials, and the cooking process does not need to be complicated, but it needs to be beautiful and delicious on the premise of strong edibility.

What should be advocated is to use ordinary raw materials and create novel dishes through unique creativity. Good nutrition, good taste, deeply loved by guests.

9. Innovative dishes should put nutrition and health in the first place.

10, whether the main and auxiliary materials of dishes are interchangeable, whether they are scientifically matched and whether they are used reasonably in cooking.

1 1. The development of innovative dishes should aim at adapting to the public and advocate the development of new dishes from ordinary raw materials. If it is based on the availability of raw materials, moderate price, good quality and acceptable to the public, its influence will be great.

12, the cooking of innovative dishes should be simple, the working hours should be reduced as much as possible, and mass production can be achieved.

13, the research and development of innovative dishes should highlight local cultural characteristics.

14, the cost of new dishes should be reduced, and the consumption power of customers should be considered.

15, innovative dishes must follow the cooking rules and resolutely oppose the impetuous wind. Starting with basic skills, pay attention to knife skills and temperature; Pursuing changes in the shape and taste of dishes,

16, you can't just focus on the decoration and packaging of the dishes, and don't delve into the dishes themselves. (2)? Farm hotel? How to attract people?

1 What made the good times last? Is it mainly because the farmer's taste that the guests want to enjoy is not reflected, or is it the environment? Agriculture? , or simply? City meal? In different places.

2. Is the dining environment crucial? Spiritual food? First of all, we should create a rural and farmhouse atmosphere. The best place to eat is the farmhouse. In mountainous areas, there should be mountains and water, farmland and farmhouses, and cows' bells, dogs' barks and chickens' crows. Yin backyard, Luo tang qian? . There is no air conditioning in the dining room. In summer, there is natural wind to enjoy the cool, and in winter, charcoal fire or fireplace is used for heating.

3 from? Farmhouse meal? In terms of ingredients, farmhouse meal? It's best for guests to see with their own eyes the peppers and eggplants you picked from the garden, bamboo shoots and mushrooms and various wild vegetables collected from the mountains, as well as homemade tofu, pickles, pickles or freshly caught and cooked fish. Only in this way can guests eat more happily and feel more at ease.

In cooking methods, we should use the traditional methods of farmers. Do intensive cultivation of coarse grains and coarse vegetables. The staple food should not be limited to rice and steamed bread, but let the city people eat something rare in the city? Farmhouse meal? . For example, honeysuckle rice mixed with rice from corn or millet, bean rice mixed with rice from red beans or mung beans, cauliflower rice mixed with rice from radish or carrot tassels, pumpkin rice mixed with rice from old pumpkins, crispy rice cooked with rice soup, clear soup porridge cooked with tender corn and tender pumpkins, handmade noodles, Lamian Noodles and Daoxiao Noodles. These will make people in the city feel fresh.

In terms of dishes, we should use the peasant method to make all kinds of dishes with the taste of home cooking. For example, radish sparerib soup, lotus root sparerib soup and all kinds of fresh side dishes, as well as peasant pickles and pickles, are all rare things in the city. In terms of meat dishes, bacon, chicken, duck, goose, sausage and loach stewed with Arnebia euchroma smoked by farmers themselves are particularly popular among city dwellers.

It is best not to use monosodium glutamate, chicken essence and soy sauce as condiments, but to use spicy sauce (pea sauce), sweet sauce (flour sauce) and rice vinegar made by farmers themselves, which tastes more authentic. In addition, you can also operate some traditional farm snacks to attract guests.

As far as cooking utensils are concerned, do not use aluminum pot and pressure cooker, but use the hanging pot in the farmhouse to stew rice. The rice steamed from Chinese fir retort is particularly soft and rotten, and the rice cooked in iron pan has a thick skin, which is particularly fragrant and refreshing. Don't use aluminum pot to make chicken soup and broth, but stew it in a casserole. The simmered soup is milky white and delicious. Don't use alcohol stoves and electric stoves to cook hot pot dishes. Instead, use farmers' traditional triangular stoves with small ear pots or earthen stews on them. It is better to use a chimney stove burning firewood than a gas stove. The food made by this firewood-burning chimney furnace is more delicious than that made by gas, and the smoke curling up in the kitchen has a unique peasant style.

As far as tableware is concerned, it should not be more luxurious than restaurants in the city. It should be simple and simple for farmers. You can use pottery bowls and ordinary porcelain bowls to hold food, ordinary blue flower bowls to hold rice, ordinary red painted chopsticks and black painted chopsticks. It is best to use a black pottery pot for farmers to make tea. People in the city will feel very fresh when they see this pottery teapot, and the tea brewed is also delicious. Mountain spring water should be used for tea making, traditional small copper pots and tin pots should be used for hip flask, traditional pottery pots should be used for warm wine, and small pottery cups from San Qian should be used for wine glasses. All tableware should avoid using plastic products. Is it evil to use plastic products? The scenery of farmhouse meals.

9 management? Farmhouse meal? Our bosses, chefs and waiters all wear their own national costumes, and they can speak both Mandarin and local dialects, such as Shandong dialect, Sichuan dialect and Hunan dialect. Guests can use folk songs and dances and local arts to accompany them when eating.

Quality management 1 quality management is not only the management of eliminating unqualified products and low-level services in hotels, but also the pursuit of Excellence.

2 quality control? Four-step management tools: establish quality standards; Evaluate performance according to standards; Take action when the standards are not met; Make improvement plan according to the standard.

If the employees who play the most important role in quality management become the objects of quality management, it will only further affect the quality of hotel service management.

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