How to do internal training in catering hotels?

Catering management is an important part of hotel management. How to do a good job in internal management training not only requires managers to fully grasp every link of catering work, but also needs to summarize the problems in employees' work, communicate with employees frequently, and solve and improve them in a targeted manner.

(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.

(two) the supply of delicious dishes and drinks

Guests have different taste needs, and the judgment of the quality 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 provided should meet the needs of the target market. The purchase of food raw materials must meet the specifications and standards of the hotel; Kitchen production must take care of the different taste requirements of guests; Raw material supply, kitchen production, restaurant service and other links closely cooperate, once problems arise, solve them 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 benefit refers to the profits and taxes created by catering business and the guest consumption of other facilities brought by catering; Environmental benefits refer to the benefits that catering enterprises bring to themselves by adopting various energy-saving and environmental protection measures, and at the same time enable enterprises to have the ability of sustainable development, which is also the concrete embodiment of corporate social responsibility.

In addition, it is pointed out that purchasing goods is the starting point and guarantee of restaurant operation, and it is also the first link of food cost control. In order to reduce the cost of catering, the following points should be done when purchasing:

1. Formulate procurement specifications and standards, and purchase raw materials from appearance. The color, grade and packaging requirements should be strictly regulated. (General specifications are only used for those important raw materials that affect the cost of dishes. )

2. Just buy the raw materials of the dishes used. Purchasing personnel must be familiar with the menu and the recent operation of the restaurant, so that fresh raw materials are only enough for the day.

3. Purchasing personnel must be familiar with the knowledge of food raw materials and grasp the market dynamics, and purchase raw materials that meet the needs of restaurants with good quality and quantity on time.

4. When purchasing, shop around, buy high-quality raw materials at the most reasonable price, and at the same time try to purchase locally to reduce the procurement costs such as transportation.

5. Conduct regular professional ethics education for purchasing personnel, so that they can establish the idea of "all for the restaurant" and avoid shoddy or taking kickbacks without permission.

6. Formulate procurement approval procedures. The department that needs raw materials must fill in the purchase requisition (generally, it will be submitted to the purchasing department after being approved by the chef, and it will be submitted to the restaurant manager for approval if it exceeds the maximum purchase quantity. )

The purchase order is made in triplicate, the first and second copies are sent to the purchasing department, and the third copy is kept by the person in charge of the purchasing department for future reference.

Of course, we should not only purchase raw materials, but also formulate strict management system and implementation process in the aspects of acceptance, inventory and distribution of raw materials to ensure the smooth progress of catering work and the quality of dishes.

In our daily work, the most important thing is to increase the turnover as much as possible. We pay attention to this and that in our daily work, and the ultimate goal is to ensure profits, but the normal operation and profits of the catering department are guaranteed by the full cooperation of employees. Therefore, how to fully mobilize the enthusiasm of all staff and create better economic and social benefits is also an important content of catering management.

1. Reasonable staffing and scientific arrangement.

It is beneficial to improve the enthusiasm and labor efficiency of kitchen and restaurant employees. One principle to be observed is to emphasize the word "fine", the organization should be fine, the personnel should be fine, the operation should be full, and everyone should take care of everything.

Establish employee incentive mechanism

In the aspect of employee motivation, by building enterprise culture and enterprise spirit, a kind of enterprise cohesion and team spirit is formed within the enterprise. The successful development of KFC in China also benefits from the incentive culture. Group executives often visit restaurants in person to motivate employees' morale, and regularly visit restaurants under their jurisdiction, so that communication between superiors and subordinates is more effective and subordinates feel sense of honor, pride and responsibility.

Earnestly grasp the training of all staff

If the catering department wants to gain obvious advantages in the fierce competition, it must strengthen the training of all staff and improve the overall quality. The key to doing a good job in training is to innovate ideas and constantly accept new theories, concepts and things. Only by continuous innovation can we achieve sustainable development. Innovation is the inexhaustible source and motivation of catering enterprises. As long as we persist in ideological innovation, we can realize technological innovation and provide new products for our guests. Training is essentially a process of learning new knowledge, new theories and new technologies. In order to consolidate and assess the learning effect of the training, we should carry out on-the-job training, technical competition and business assessment in a planned way at ordinary times to consolidate the management level, cooking technology level and service skills.