Employment Direction for Catering Management and Service Majors

Employment Direction for Catering Management and Service Majors

Introduction: When filling in the college entrance examination application for the Catering Management and Service major, candidates and parents are very concerned about the issue. An introduction to the service major, including the main courses of the catering management and service major, employment direction and employment prospects, as well as the abilities you will have after graduation, etc. I hope it will be helpful to everyone.

Explanation: Whether a major is good or not depends mainly on whether it suits you. The one that suits you is the best.

The catering industry is different from commerce, industry, and pure service industry. In modern society, it belongs to the tertiary industry and is comprehensive in production and processing, food and beverage retail, and labor services. Catering management services generally only provide training for restaurants, etc. It is nothing more than some training and service training related to food. But as a business manager, the greatest result of service is "customer satisfaction."

1. Main courses for catering management and service majors

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

2. Abilities acquired after majoring in catering management and service

Training objectives

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.

Develop skills

1. Be familiar with Chinese and Western food culture, and have the ability to plan and promote, organize and operate, and market and promote the catering industry

2. Be familiar with Chinese and Western food cooking (Cooking) production skills, able to independently design banquets and develop dishes 3. Master the operation methods of daily equipment and facilities in hotels and restaurants, and be proficient in using modern catering management application software 4. Have keen market observation and strong on-site coordination Ability and good interpersonal communication skills

3. Graduates of this major can work in technical management positions in Chinese and Western restaurants, chain fast food restaurants, star hotels, restaurants, cafes, bars, tea art and other major positions. There are restaurant supervisors, hotel services, catering marketing, banquet design, food nutrition preparation, etc.

Extended reading

Characteristics of catering management

Catering management is a business work that integrates operation and management, technology and art, adhering to and innovation. Compared with the management of other departments, it has different characteristics, which requires the hotel to have unique characteristics in catering management to adapt to the requirements of the management body.

Immediate production and sales, high income flexibility. Catering business management is completed through the planning, organization, coordination, command, supervision, and accounting of the production of dishes and customer service processes. Its business process shows that production, sales, service and consumption are completed almost instantly, that is, it has the characteristics of short production time, sales as produced, and service and consumption at the same time. This requires the catering department to produce immediately according to the needs of the guests and sell them immediately after production. They cannot be made in advance, otherwise it will affect the color, aroma, taste, shape, and even rot of the dishes, causing economic losses. It can be seen that conducting predictive analysis, understanding guest needs, improving work efficiency, and strengthening on-site control are important topics in hotel catering management. Not only that, as the main revenue-generating department, hotel catering has the characteristics of greater income elasticity compared with guest rooms. Room revenue comes from hotel guests, the number of rooms and room prices remain relatively unchanged, room revenue is relatively fixed, and the maximum revenue is often a predictable constant. In addition to hotel guests, catering services also include non-hotel guests, and the per capita consumption of guests is also a highly elastic variable. Hotels can increase per capita catering consumption by improving work efficiency, strengthening catering promotions, improving service quality, etc., so as to significantly increase catering operating income. Therefore, catering is often a key item in a hotel's operating income.

The business content is complex and management is difficult. The catering business is complex, including both external sales and internal management. It is necessary to consider the selection of correct business goals and policies based on the hotel's internal conditions and external market changes. and strategies, and also rationally organize internal people, finances, and materials to improve quality and reduce consumption. In addition, from the perspective of personnel composition and work nature, the catering department has both technical and service types; it has both operational skills and cooking and service arts. It is a combination of technology and art. This will inevitably add a certain degree of difficulty to catering management, requiring us to organize catering management activities according to objective laws and enhance their scientific nature; but also proceed from reality, adapt to local conditions, handle them flexibly, and improve artistry. At the same time, the cost structure of catering is extensive and changes greatly. From the perspective of raw material costs, some are fresh commodities, some are dry goods, some are semi-finished products, and some are vegetables and fruits. There are obvious differences in the methods and proportions of picking, slaughtering, disassembling, growing, cutting and configuration of these raw materials. The degree of loss during processing varies. Moreover, the prices of some raw materials often follow the market and fluctuate greatly. But the prices of restaurant dishes cannot change frequently. In addition, there are the consumption of fuel, power costs, labor wages, tableware and other consumables, and the depreciation of furniture and equipment. Some of them are fragile, making loss control difficult. Therefore, how to strengthen catering cost control and reduce consumption is often an important issue in catering management.

There are many influencing factors and large fluctuations in quality. Catering quality is the central link in catering management. However, due to the many factors that affect catering quality, it is difficult to control catering quality. First of all, catering is based on manual labor. Whether it is the production of dishes or the improvement of services, they are mainly controlled by people's intuitive feelings, which are easily restricted by human subjective factors. The experience, psychological state, and physiological characteristics of employees will all affect the quality of catering. This is obviously different from the work of the housekeeping department, and it is more difficult to standardize services. Secondly, customers vary greatly. As the saying goes: "It's hard to agree with everyone". Guests come from different regions, have different living habits and have different taste requirements. This inevitably results in the same dishes and services producing completely different results. Again, strong dependence. The quality of catering in a hotel is a comprehensive indicator. The quality of catering not only depends on market supply, but is also restricted by various relationships in the hotel. The quality of the dishes is directly related to the quality of the raw materials, and the requirements for collaboration are also very strict. From procurement and supply to rough machining, cutting and matching, stoves, services, etc., everything is required to be closely coordinated and closely coordinated. If there is a slight disagreement, defective products will be produced. Not only that, it also requires close cooperation from other departments such as engineering.

Brand loyalty is low, and patent protection is difficult in general catering consumption. Customers’ consumer psychology of seeking novelty, novelty, and uniqueness makes them constantly pursue new products, new flavors, and new services in catering consumption. There is often a phenomenon of "eating new stores and eating new products" and "consuming with the latest trends". On the other hand, it is difficult for hotel catering departments to apply for patents for their decorations, service methods, etc. Therefore, if a certain product or service can attract customers, there will be many imitators. Many "mysterious eaters" in urban catering are actually "intelligence spies" sent by major hotels and social restaurants. They shoulder the important task of "collecting new, popular and special catering products" and simply imitate them based on the collected information. , or imitate first and create later. All this brings great challenges to catering management. How to cultivate brand loyalty and how to seek patent protection have become important topics in hotel catering research. ;