How to introduce the hotel’s catering features?

The characteristics are: 1. The way of food and beverage consumption is becoming more and more diversified and modern. 2. The orientation of catering operations will become increasingly group-oriented and brand-oriented. 3. The connotation of catering services will become more and more humane and ecological.

Catering management means that enterprises, hospitals, schools, hotels, etc. contract catering management services to professional catering companies according to their needs, and then choose various dishes provided by the catering company for dining.

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 and requires hotels to also be in catering management. It should be unique to meet the requirements of the management entity. Characteristics of catering management

Immediate production and sales, high income flexibility

Catering business management is through the planning, organization, coordination, command, supervision and accounting of the production of dishes and customer service processes Waiting for the work to be completed. 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 both the internal conditions of the hotel and external market changes. Choose the correct business goals, policies and strategies, and 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 scientific nature; but also proceed from reality, adapt to local conditions, handle 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, hair-raising, cutting and configuration of these raw materials. The degree of loss during the processing process is different, and the prices of some raw materials tend to follow the market, and the range of changes is relatively large. big. But the prices of restaurant dishes cannot change frequently.

In addition, there are also 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.

Many influencing factors lead to 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, dependence is strong.

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., they all require close coordination and close coordination. 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 chase new products in catering consumption. , new tastes, and new services, there will often be a phenomenon of "eating new stores and eating new products" and "consumption 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 diners" 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". Simply imitate based on the information collected, or imitate first and then create. 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.