What are the four goals of catering management?

The four goals of catering management are: 1 to create a pleasant dining environment. 2. Provide delicious dishes and drinks. 3. Provide excellent customer service. 4. Achieve satisfactory triple benefits.

(A) to create a pleasant dining environment

Catering service facilities should not only meet the material needs of guests, but also meet their spiritual needs, such as pride and enjoyment. Psychological research shows that people judge a thing's quality mostly through sensory organs, so catering managers must first create a comfortable and pleasant dining environment in order to leave a good first impression on guests. For example, the decoration and layout of catering service facilities should be coordinated with the hotel level: the lighting and colors should be soft and harmonious; Furniture and tableware must match the overall environment; Environmental sanitation must meet the requirements of health standards; The appearance of the service personnel should meet the requirements of the hotel; And the temperature and humidity of catering service facilities should be pleasant.

(two) the supply of delicious dishes and drinks

Guests have different taste needs, and the quality evaluation of dishes and drinks is based on palatability. Therefore, the adoption manager should understand the market demand and the consumption trend of the guests, and the varieties of dishes and drinks supplied should meet the needs of the target market; The purchase of food raw materials must meet the hotel's specifications; The kitchen must take care of the different taste requirements of the guests; Raw material procurement, kitchen production, restaurant service and other links should be closely coordinated, and problems should be solved in time.

(3) Provide excellent customer service.

Delicious dishes and drinks, only high-quality guest service can truly meet the catering needs of guests. Although high-quality service can't cover up or make up for the dissatisfaction caused by poor quality of dishes and drinks, delicious dishes and drinks will definitely become difficult to swallow because of poor service. It can be seen that customer service can meet the needs of guests better than food to some extent. Good customer service includes good service attitude, rich service knowledge, skilled service skills and timely service efficiency.

(D) to achieve satisfactory triple benefits

The ultimate goal of catering service and management is to obtain benefits, and benefits are the basis for measuring the success or failure of adopting management. The triple benefits of catering service and management refer to social benefits, economic benefits and environmental benefits. Social benefit refers to the popularity and reputation brought by catering business to enterprises, which can win customers for enterprises and enhance their competitiveness. Economic benefits refer to the profits and taxes created by catering business (absolute benefits) and the guest consumption of other facilities brought by catering business (relative benefits). Environmental benefit refers to the benefits brought by various energy-saving and environmental protection measures in catering business, which also enables enterprises to have the ability of sustainable development and is the concrete embodiment of corporate social responsibility.

Catering management:

Catering management refers to enterprises, hospitals, schools, hotels, etc. According to the need, the catering management service is contracted to a professional catering company for management, and then various dishes provided by the catering company are selected for dining.

Catering management is a business integrating operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics, which requires hotels to have their own characteristics in catering management to meet the requirements of management subjects.

The embryonic form of catering management in China can be traced back to the Qin and Han Dynasties. China was sparsely populated in ancient times. In order to facilitate the long-distance transmission of documents by government officials, a boarding and lodging post was set up.

The real catering management was that after the monetary policy was formulated in the Qin Dynasty, large-scale transactions began to appear among the people, and the market came into being. People's nature of "food is the most important thing" is naturally revealed in the trading phenomenon. The essence of trading is life, and the essence of trading must be to exchange things or money for things. The so-called "things" naturally refer to some daily necessities and food. Since food can be obtained from the transaction, how to sell the food, specifically.

The management of catering business is completed by planning, organizing, coordinating, guiding, supervising and accounting the process of making dishes and serving customers. Its business process shows that production, sales, service and consumption are almost completed in an instant, that is, it has the characteristics of short production time and simultaneous sales with production, service and consumption. This requires the food and beverage department to make it immediately according to the needs of the guests, and sell it immediately after making it. It cannot be made in advance, otherwise it will affect the color, aroma, taste and shape of the dishes, and even rot and deteriorate, resulting in economic losses. It can be seen that it is an important task of hotel catering management to make prediction and analysis, grasp the needs of guests, improve work efficiency and strengthen on-site control. Moreover, hotel catering, as the main income-generating department, has the characteristics of great income elasticity compared with guest rooms.

Room income comes from in-house guests, whose room number and house price remain relatively unchanged, room income is relatively fixed, and its highest income is often a predictable constant. In addition to in-house guests, there are also non-in-house guests, and the per capita consumption of guests is also an elastic variable. Hotels can increase the per capita consumption of catering by improving work efficiency, strengthening catering promotion and improving service quality, thus greatly increasing the operating income of catering. Therefore, catering is often the key item of hotel operating income.