What are the six management points of catering management?

Six management points of catering management: regular classification, regular layout, regular cleaning, regular maintenance, regular standardization and regular education. This method is summarized by Shao Dechun according to Japanese 5S law, which mainly includes regular arrangement, regular rectification, regular cleaning, regular cleaning and regular completion, and it is summarized to improve home culture.

Today, it has become the management rule of many Japanese enterprises. The significance of this method is to ensure that the tools in the workplace are placed neatly, thus improving the overall efficiency. Later, in order to make the 5S method more effective, the Japanese manufacturing industry pushed Japanese goods to all parts of the country, so many enterprises continued to promote the 5S method, so Shao Dechun, a professional hotel management expert in China, borrowed this method.

Basic knowledge of catering management

1, innovative consciousness

Whether the hotel has a unique style and novel service is one of the key points to attract guests. Only according to the changes of internal and external environment and the requirements of the hotel's own development, hotel managers can constantly update their concepts and change their understanding, so as to make correct management decisions and put them into management and operation practice to guide the healthy development of the hotel.

2. Competitive consciousness

If you haven't met competition for a long time and have been growing up in a comfortable environment, this kind of luck is often fatal. As a hotel manager, we should fully realize that there is no high-quality products without competition, and there is no promotion of enterprises without competition. According to the characteristics of the industry, the competition of hotels mainly focuses on two aspects: first, hotels should launch distinctive service projects and update them in stages; The second is to train first-class service personnel.

3. Public relations and sales awareness

The public relations consciousness of the management is to keep in touch with the guests, understand their needs and their satisfaction with the hotel, so as to adjust the service items when using the time. At the same time, managers' public relations awareness should also be manifested in being close to employees, caring about their work and life, and thanking employees for their contributions to the enterprise. Keep living, managers care about employees, employees care about guests, and enterprises have the foundation of a virtuous circle. In addition, the hotel should also establish the sales consciousness that everyone is a public relations lady and everyone is a sales manager.