What areas does the catering service management major specialize in?

『一』 Catering Management Major

I have worked in catering for two years. There is nothing in Liaojie but dealing with interpersonal relationships. If you want to open a store, you don't need to go to school. Just find a job in a regular catering company. You will know everything after one year of working. If you want to be a store manager, it is best to work directly at the bottom and work up to the top. Going to school is of little use.

『二』What kind of job will you get after majoring in catering management and service?

The main employment directions for the major in catering management and service are: graduates of this major can work in Chinese and Western restaurants and chain fast food restaurants , star hotels, restaurants, cafes, bars, tea art and other technical management work. The main positions include restaurant supervisor, hotel service, catering marketing, banquet design, food nutrition preparation, etc.

The major of catering management and service is to cultivate senior management talents and advanced technical application professionals who have mastered the basic knowledge and service skills of modern catering management and are engaged in the management and service of the catering industry. This major cultivates pioneering and innovative spirit and good professional quality, adapts to the needs of modern hotel production, operation, management, etc., masters the basic knowledge and service skills of modern hotel operation and management, and has strong hotel front office, guest room, restaurant and bar, etc. High-quality and skilled talents with practical operation ability and professional awareness, engaged in hotel operation and management.

The main courses include: Introduction to Hotel Management, Chinese Food Culture, Tourism Marketing, Food Hygiene Management, Catering Information Management, Restaurant Service Technology, Catering Management and Service, Hotel English, Banquet Design and Dish Development, Bar Management, food marketing, guest room management practice, catering equipment management

Professional core competencies

1. Familiar with Chinese and Western food culture, with the ability to plan and publicize, organize and operate, and market and promote the catering industry Ability

2. Be familiar with the cooking techniques of Chinese and Western food, and be able to independently design banquets and develop dishes

3. Master the operation methods of daily equipment and facilities in hotels and restaurants, and be able to Proficient in using modern catering management application software

4. Have keen market observation, strong on-site coordination and good interpersonal communication skills

Professional Qualification Certificate: Catering Industry Professional Manager Personnel qualification certificate, nutritionist qualification certificate, junior and intermediate front office room attendants, etc.

『三』What are the professional catering skills

The basic qualities that service personnel should possess

1. Language expression ability. Be concise and clear.

2. Service attitude, keep a smile, and don’t be too enthusiastic.

3. Hygiene habits, don’t be too sexy or too unconventional. Don't have an offensive smell on your body.

4. Regarding age issues, try not to mix older people with service work.

5. Adaptability, establish management, determine emergency plans, and when encountering customer disputes, ask managers or on-the-job leaders for instructions.

6. Establish employee systems, including attendance systems, responsibility systems, reward and punishment systems, etc.

7. Establish work rules. If you need to welcome guests, determine the time period and how to arrange it. When performing sanitation, pay attention to the environment and do not affect guests. Don't play around in the restaurant, don't eat with guests in the restaurant, don't show the dirty side of the restaurant to the guests, such as taking out the garbage, handling the food left by the guests, etc. You need to pay attention.

8. Employees’ deportment, uniform uniforms, adjustment of standing postures, and differentiation of areas. To cultivate the basic qualities of employees, the first point is to establish their self-confidence, the second point is to determine their service awareness and attitude, basic courtesy issues, and the third point is to observe their shortcomings that can affect their work. Don’t bring your emotions to work.

To summarize briefly, I have failed once before in the Beijing catering industry. The reasons were due to my own characteristics, unreasonable staff arrangements and poor location.

I hope it can help you

『四』 What kind of professional knowledge is needed to do catering management?

Catering management is divided into two parts: the front office and the back kitchen

Front office: mainly knowledge of service details, such as taking seats, ordering food, setting the table, serving dishes, pouring wine, checking out, etc.

Back kitchen: dishes, dish matching, raw material knowledge, stove Hardware knowledge, cost accounting and other accounting knowledge

Overall, comprehensive knowledge of employee emotional management and other management aspects is also required

『五』 Professional introduction to catering management and services

Diet Network: Detailed instructions here. . . Because there are too many to copy. . .

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China Food Network: All rules and regulations are divided into categories. . . With detailed instructions. . . And a comprehensive list of food from various places. . .

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1. Color of the restaurant

The main color of the restaurant should be bright and lively, especially the representative Food orange or yellow, these colors have the effect of reducing people's appetite. In different seasons, people have different feelings about colors. We can use lights, lampshades and some small accessories to adjust to create different moods. For example: In the hot summer, using cool-toned lights to set off aqua or light blue tablecloths can add some coolness to people's hearts, and the feeling of heat will also tend to calm down.

2. Things to note

Before doing any research, you should pay attention to the research on the population living around the store. What kind of people there are, what kind of consumption is needed, and investors also need to look at the "food" and eat the "rice". Some investors and operators with a keen eye will study the following ten points in this regard. Those who are interested in opening a store may wish to pay attention to:

1. Changes in the surrounding communities, the total population and crowds of the community, and the number of passers-by , marginal customers and other demographic factors.

2. Population composition. The community includes both urbanites, new Shanghainese from other places, and Shanghai residents from abroad. Which group of people is more dominant will affect the quality of business.

3. Population density. For example, around the business district, the population of the main business district, secondary business district, and marginal business district should be distinguished.

4. Gender structure. The ratio of men to women is different, and the varieties of business will naturally be different.

5. Employment status of adults in the location. The level of employment rate is related to purchasing power. 6. Age composition. The interior decoration style has a lot to do with this.

7. Household structure. Targeted products should be different for people with two working lives and only children, three or four generations living under one roof, old couples, etc.

8. Marital status. Through research, you can choose what you like and do more business on weddings and happy events.

9. Fertility status. We need to think more about parents and calculate their children's debts economically and comprehensively.

10. Study the national structure. Different ethnic groups have different living habits. The more detailed the store's research, the more accurate the target market positioning will be.

3.4 points intensive

Tip 1: Correct and far-sighted site selection

How to open a restaurant with huge financial resources, the experience of successful people is: in business Choosing a location for investment is the most important step - choosing a location with appreciation potential. If the location is not chosen properly, even with high-end decoration, delicious food, and elegant atmosphere, it still cannot attract customers. As the saying goes, "food is the most important thing for the people", without "people (customers)", it is impossible to operate successfully.

Tip 2: Capture customers with specialization

The catering industry also faces market segmentation. To be large and comprehensive, the results may be "different". Investors in the catering industry should consider establishing own cuisine.

Tip 3: Don’t be afraid of weird ideas, just be afraid of having no ideas

The catering industry actually requires a very sophisticated marketing art to turn the best ideas into gimmicks. The key is to use them skillfully. The birth of any kind of new idea is not easy, so you must make good use of it to make it produce wonderful results.

Tip 4: Provide good after-sales service and accumulate loyal customers

Customers are always the bread and butter, especially loyal customers. This is not only about subsequent consumption, but more importantly, what they can do for you You bring word-of-mouth spread, the number of loyal customers will grow, and the market will grow bigger and bigger.

『Lu』 What is the main thing to learn in the tourism and catering management major?

The tourism and catering management major is mainly to learn the knowledge of management and catering. Learn how to communicate with customers?

『撒』 The abilities that catering management should have

Friends, I hope the following can help you.

The quality of catering managers is the basis for managers to perform their management functions and is the subjective condition for realizing scientific and modern management. Their quality directly affects the success or failure of operation and management and the rise and fall of the enterprise. The quality requirements of modern catering managers are mainly reflected in the following two aspects: Character quality Character quality is the most basic quality of catering managers, which reflects a person

The quality of catering managers is the performance of managers The basis of management functions is the subjective condition for realizing scientific and modern management. Its quality directly affects the success or failure of operation and management and the rise and fall of the enterprise. The quality requirements of modern catering managers are mainly reflected in the following two aspects:

Character quality

Character quality is the most basic quality of catering managers, which reflects a person’s life His outlook, world outlook, values ??and ethics determine his attitude and behavior towards management work. The character and quality of catering managers are mainly reflected in three aspects:

1. Love the catering industry, have a long-term vision and ambitious goals for engaging in catering management, and have a certain spirit of dedication, innovation and good service Spirit and hard-working spirit.

2. Be honest, trustworthy, fair and frank, adhere to professional ethics when engaging in catering business management activities, and have good determination, perseverance, sense of responsibility, sense of professionalism and work enthusiasm.

3. Be able to conscientiously perform management duties, have good discipline, good team spirit and collaborative working style.

Psychological quality

Psychological quality is a psychological structure model organically combined with factors such as personality, will, temperament, emotion, and interest. The service attributes of catering require managers to have good psychological qualities, including an open mind, a broad vision, a strong willpower and enterprising spirit, a decisive temperament, and a competitive and open character. To a certain extent, these are important factors that influence managers’ decision-making and management behaviors.

The ability of catering managers is the basis for managers to perform their management functions, and should include:

Knowledge factors

Catering work runs through the top and bottom, involving both internal and external, and managers Their ability is an important window for corporate image. The expression of manager's ability must be based on good cultural quality and professional knowledge quality. This is the basis and source for catering managers to improve their management level and management art.

The knowledge quality of catering managers is specifically reflected in:

1. Familiar with Chinese and Western food dishes and wine knowledge;

2. Familiar with Chinese and Western food cooking Basic overview;

3. Familiar with catering nutrition and hygiene knowledge;

4. Familiar with service, etiquette and aesthetic knowledge;

5. Familiar with basic financial and tax laws Knowledge;

6. Familiar with religion, ethnic customs and folklore knowledge;

7. Familiar with tourism and historical and cultural knowledge;

8. Familiar with management and service psychology Learning knowledge;

9. Be familiar with the basic knowledge of catering management business operations and basic management knowledge

Intellectual quality

Intelligence is people's ability to acquire knowledge and apply knowledge. Modern catering managers must not only have a good knowledge structure, but also have an excellent intellectual structure.

The intellectual qualities of modern catering managers are mainly reflected in:

1. Have good ability to analyze problems and answer questions; 2. Have modern learning methods and ways of thinking ; 3. Handle management practices with clear organization, strong logic, and accurate judgment; 4. Be able to effectively use management theories to guide corporate management practices.

Physiological factors

Physiological factors are the material conditions for managers to perform their functions, which include factors such as brain power, physical strength, and energy. The catering industry is a highly labor-intensive industry. Daily business activities are meticulous and cumbersome. Managers are at the center of the enterprise and have heavy responsibilities, requiring a large amount of mental, physical and mental labor. Therefore, a healthy body and strong energy are also basic conditions that managers should have in their quality requirements.

『8』What are the majors in catering and which one is better?

Learning Western pastry is a good choice. At present, the development prospects of Western pastry are very good. The self-made version of Western pastry has entered It has always been loved by people in people's lives, and it developed very rapidly in the later period. It can be seen that the popularity of Western pastry throughout China cannot be underestimated. And it is constantly changing people's eating habits. Now as Western pastries enter the country, more and more people choose bread and milk for breakfast. These are just the tip of the iceberg in the development of Western pastry in China. It is also constantly changing the way people in China have dinner together and many other aspects. Therefore, the demand for pastry chefs has also increased rapidly. After becoming a qualified pastry chef, you will not be afraid of not being able to find a good job, and as technology improves and develops, it will also improve quickly.

『九』What professional abilities does a catering management CEO have?

1. Procurement evaluation and price premium capabilities to avoid being ripped off and shoddy products!

2. Engineering capabilities to avoid choosing the wrong store, insufficient basic electricity and gas, and unfinished renovation projects by the contractor!

3. Financial ability to avoid confusion in purchase, sale and inventory accounts!

4. Cooking ability to avoid excessive loss of kitchen raw materials and deterioration in quality!

5. Management capabilities to avoid confusing personnel processes and declining service experience!

6. Marketing ability, good at understanding market demand to avoid performance decline