How Do I Choose the Best Program in Hotel and Restaurant Management?

Catering management means that enterprises, hospitals, schools, hotels, etc. contract out catering management services to professional catering companies for management as required, and then select various types of dishes provided by the catering company for dining.

Catering Management

(Hotel management methods)

To formulate a management system and method suitable for the hotel itself, the most important thing is to understand the various management systems and methods, understand the background of the various systems, and thoroughly study the applicable conditions of the various systems.

Immediate production and sales, large income elasticity

The catering business management is accomplished through the planning, organization, coordination, command, supervision, and accounting of the preparation of the dishes and the customer service process. Its business process manifests itself in that production, sales, service, and consumption are completed almost instantaneously, that is, it has the characteristics of short production time and sales with production, and service and consumption are at the same time. This requires that the catering department must immediately produce according to the needs of the customers, and produce and sell it immediately. It cannot be prepared in advance, otherwise it will affect the color, aroma, taste, shape of the dish, and even decay and deterioration, resulting in economic losses. It can be seen that doing a good job of predictive analysis, grasping the needs of guests, improving work efficiency, and strengthening on-site control are important topics for restaurant catering management. Moreover, compared with guest rooms, hotel catering, as the main revenue-generating department, has the characteristics of great income elasticity. Guest room income comes from in-house guests. The number of rooms and house prices remain relatively unchanged. The guest room income is relatively fixed. The highest income is often a predictable constant. In addition to the in-store guests, there are also non-resident guests. The per capita consumption of guests is also a more flexible variable. Hotels can increase per capita catering consumption by improving work efficiency, strengthening catering promotions, and improving service quality, etc., so that catering business income can be greatly improved. Therefore, food and beverage is often the key item of the restaurant's operating income.

Complex business content and high management difficulty

The composition of catering business is complex, including both external sales and internal management; it is necessary to consider selecting the correct business goals, policies and strategies according to the internal conditions of the hotel and external market changes, and to rationally organize the internal people, finances and materials To improve quality and reduce consumption. In addition, from the perspective of the composition of personnel and the nature of work, the catering department has both technical and service types of work; both operating techniques and cooking and service arts are a combination of technology and art. This inevitably adds a certain degree of difficulty to catering management, requiring us to not only organize catering management activities in accordance with objective laws and enhance scientificity; but also proceed from reality, adapt to local conditions, handle flexibly, and improve artistry. At the same time, the cost of catering is extensive and varies widely. 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 of picking, washing, slaughtering, disassembling, hair-raising, cutting and matching of these raw materials, the degree of wear and tear in the processing process are different, and the prices of some raw materials tend to follow the market and vary greatly. However, the price of a la carte meals in a restaurant cannot be changed frequently. In addition, there are also consumption of consumables such as fuel, power costs, labor wages, tableware, and depreciation of furniture and equipment. Some of them are fragile, and it is difficult to control loss. Therefore, how to strengthen catering cost control and reduce consumption is often an important subject of catering management.

Many influencing factors and large quality fluctuations

Catering quality is the central link of catering management, but because there are many factors affecting catering quality, it is difficult to control catering quality. First, catering is based on manual labor. Whether it is the preparation of dishes or the improvement of service, it is mainly controlled by human intuitive feelings, which is very easy to be restricted by human subjective factors. Employee experience, psychological state, and physical characteristics all have an impact on the quality of catering. This is obviously different from the operation of the guest room department, and it is difficult to standardize the service. Secondly, the guests are very different. As the saying goes, "difficult to say," guests come from different regions, their living habits are different, and their taste requirements are different. It is inevitable that the same dishes and services will appear, with completely different results. Again, dependence is strong. The quality of restaurants is a comprehensive indicator. The quality of restaurants depends not only on the supply of the market, but also on the relationship between all aspects of the restaurant. The quality of the dishes is directly related to the quality of the raw materials, and the requirements for cooperation are also very strict. From procurement and supply to rough processing, cutting and matching, furnace floor, service, etc., all are required to be closely linked and closely cooperated. If you peel a little, it will produce defective products. Not only that, it also requires close cooperation from other departments such as engineering.

Low brand loyalty and difficult patent protection

In general food and beverage consumption, the consumer psychology of customers seeking newness and novelty and seeking uniqueness makes them continue to chase new products, new tastes and new services in food and beverage consumption. Catch up with consumption "phenomenon. On the other hand, it is difficult for the restaurant and catering department to apply for patents for their decoration, service methods, etc. Therefore, if a certain product or service can attract customers, there are many imitations. Many "mysterious diners" in urban catering are actually "information spies" sent by major restaurants and social restaurants. They shoulder the responsibility of "collecting new catering products, popular products and special products", and simply imitate according to the information collected , Or create first. All this has brought great challenges to the restaurant management. How to cultivate brand loyalty and how to seek patent protection have become important topics in restaurant catering research.

The rudiment of catering management in our country dates back to Qin and Han dynasties. In ancient China, the land was sparsely populated. In order to facilitate long-distance transmission of documents by government officials, the establishment of accommodation and food stations.

The real sense of catering management is that after the monetary policy was formulated in the Qin Dynasty, civil society began to have large-scale transactions. Markets came into being. The nature of people's food is naturally revealed in the trading phenomenon. The essence of the transaction is Life is subsistence, and the nature of the transaction is inevitable. It is inevitable to trade things with money or barter with money. The so-called "things" naturally refer to some daily necessities and food. Since food can be obtained from transactions, food sellers are born from the contamination In particular, when the catering industry should trace its origins to the beginning of human transactions, it has a history of 4,000 years.

First, come to the scene at a critical time

There are many things to be dealt with in daily business management, but to allocate the time reasonably, the important thing for managers when dealing with problems is to advocate on-site management and be present in person. Don't listen to reports and give instructions. As long as you get to the scene, the information you get is the most accurate, which reduces decision errors caused by unclear information transmission. We often have large receptions in hotels. In the middle, you may not be able to help employees to do a lot of specific work, but as long as you are present, employees know that our leaders are always with us! At the same time, your other role at the scene is to find problems and help employees to make up for loopholes and avoid mistakes. So what is the key time? There are large receptions, VIP arrivals, major complaints, etc. The most important thing is that the key time is in the heart of each manager!

2. Inspection of key posts

The hotel is divided into three departments: operation department, functional department, and security department. At the same time, it is divided into first-line and second-line employees. It is their dedication and mutual cooperation that ensure the smooth progress of various tasks. Every hotel and every department has its key positions. We often advocate that "the right people are put in the right place" is determined after assessment, screening and trial. This is the selection criteria. Material. But what are the key positions? My understanding of key positions is that positions involving a wide range of functions, strong functions, causing large fluctuations, and poor remedial measures are called key positions. Posts similar to this need to be checked frequently. Multiple questions, assessments, training, and conversations can accurately grasp the dynamics of employees, and find out the cause of the accident when they find the signs of the accident. I do housekeeping management, and I will give an example: the reservation department, which is highly functional and controls the room's external rental in advance. If the room is missed due to negligence during the busy season, it will be difficult to make up for. Therefore, managers should keep key positions in mind!

Key things to do in person

Every manager has subordinates, and it is our duty to train them. Strictly required him in business, cared for him in life, and taught him by word and example. But the manager must have a certain grasp, not everything is left to the subordinates to do. During the training process, the things you give him are controllable within your ability. If you ca nt grasp it, it is best to do it yourself. Some managers are accustomed to giving subordinates and explain the principles, but in the end, problems will occur, because managers rely on their professional skills and work experience, combined with the actual situation to work together, the subordinates are not enough, The same thing happens. So what's the key thing? Relevant to the overall situation, strong planning, and high professional requirements are key things, such as: annual budget planning, which is related to the hotel or department's annual operation. We all know that the budget is based on the expectations of the boss. 2. Historical data. 3, market analysis. To do it, its planning is very strong, considering that it will have a large impact on the operation of the whole year. Such a thing is the key thing, and the manager must do it himself. So, the key thing every manager should keep in mind!

Management is an art, and it is constantly summarized from practice to guide practice!

I. Communication, coordination and management

The internal team spirit and cooperation spirit are the key. Effective and internal written communication of small departments is helpful for accuracy. If there are loopholes in the link, managers should immediately coordinate and follow the rules. Good communication and coordinated management can reduce internal conflicts and improve service and work efficiency. This is the only way for managers.

Second, plan management

Doing everything requires a good plan, such as: what to do in a month, how to do it, who does it, etc. Predict how difficult it is, how complete it is, etc. This statement shows that only a good plan can keep the foothold and work in an orderly manner. No matter which company or company's catering management, such as unit leader or superior leader is an unplanned person, then this company is like a company. Nothing happened.

Organization Management

Organizational management is very important in a hotel. Only a good superior will let his subordinates do his job well. A good superior must divide the tasks undertaken by his group in the division of labor and cooperation among all members for catering. management. There are two types of organization: formal organization and informal organization. Organizational management is also a symbol of team spirit. To establish your own organization, you should clearly define the organization settings, post settings, and related systems. If you are an unorganized person, you cannot be a leader.

Fourth, human resources management

In the hotel, people flow frequently. Arrange human resource mobilization, reasonably mobilize work, and encourage employees to work with enthusiasm. On the other hand, human resource management includes departmental staffing, reasonable organization, and scientific staffing, which can more effectively reduce personnel costs. For example, if two people are required to do three people's work, the treatment can be appropriately and flexibly arranged.

Five, supervision and management

That is to say, the corresponding supervision of command and guidance management can only be performed under the premise of manual management, and the first level supervision does not exceed the authority.

Control management

This catering management method is the most critical step for the enterprise. If the control is not in place, improper control will cause the cost of each link to remain high and no profit. The reason why some hotels fail to make money is that the key reasons are the inaccurate market positioning, improper marketing practices and inadequate cost control.

Pre-control: Think about the difficulties, pressures, and records of all the difficulties you think of beforehand, and then analyze the solution carefully.

On-site control: After careful consideration, the on-site crisis is resolved in a decisive manner to ensure the next step of the work.

Feedback control: After each task is completed, the experience and deficiencies must be summarized to make yourself stronger and more weathered. The total failure of the summary process is more valuable than the summary of success.

Seven, budget and financial management

Budgeted monthly operating expenses: personnel expenses, cost expenses, uncertain expenses, and the results of the budget as the operating expenses of the month.

Financial management: It is required that the accounts are consistent, and each link is based on writing, and a set of feasible management system, process and rules must be followed.

Power Management

That is to stimulate a unified team spirit and the vitality and cohesion of the enterprise, and to create attitudes and behaviors that make subordinates willing to accept and continue to do their best to work.

Nine, asset management

Asset management is also a cost control. First of all, understand the facilities, electrical appliances, etc. within your own scope, the number of items, the useful life, how well they are, and then assign to people, responsibilities to people, maintenance and maintenance of the items you bear can be fully achieved Expected effect.

X. Management

This catering management is the lifeblood of the hotel, and it is also the focus of hotel marketing. The so-called business positioning should be consistent with market development, and the management of management should be strengthened with innovation. And continue to innovate products to attract customers and stabilize customers.

The above 10 kinds of management methods complement each other in order to do a good job in catering management, and to manage and operate a business well.

Taking 500 employees (1,000 meals) as an example, the reasonable cost of catering management can save the company 19,000 yuan per month

First, sincerity to people and loyalty to the company are the prerequisites for restaurant managers

Honest

To improve cultural taste

Chinese cooking is originally a product of civilization and culture. As a star-rated hotel restaurant, efforts should be made to enrich the cultural connotation of the catering market, improve cultural taste, and integrate dish culture, food culture, feast banquet culture, restaurant culture, service culture, and management culture. In the whole process of business activities. You can adopt the method of bringing in, going out. Bringing in means holding lectures on diet civilization, green catering, healthy eating, etc., holding celebrity dinner parties, celebrity tasting sessions, and holding solicitations for hotel-guest and citizen interaction Dishes, selection and selection of our restaurant's famous dishes; "Going out" means taking the right time and the right opportunity to participate in various food promotion activities and public welfare activities in the society, increasing the added value of culture, and through continuous publicity, so as to Promote your own brand and expand social influence.

To expand the scope of business

In terms of marketing, you can expand the scope of business by participating in exhibitions, increasing takeaways, and putting specialty and branded dishes into large-scale production. It is necessary to put down the shelves of star-rated hotels, and proceed from the actual consumption of the local area, and develop purposefully some products that are suitable for public consumption, use their own resource advantages, increase service items, and provide consumers with more choices. Work hard for meetings, wedding receptions and important receptions

Catering Management Course Construction

1. Course Nature and Role

The nature of "Catering Services and Management": a compulsory course for the major of hotel management in higher vocational colleges. This course system focuses on knowledge on the one hand, to cultivate students' professional knowledge and management theory; on the other hand, it focuses on practicality, to cultivate students' operational ability and management ability; at the same time, it focuses on the combination of theory and practice, to cultivate students' resilience and innovation ability . These knowledge and abilities not only meet the requirements of high-skilled personnel training goals, but also meet the job requirements of the catering industry occupation group.

The role of "Catering Service and Management": Through the study of this course, students will be able to master the content and working standards of catering business, have a sense of catering service and management, have a strong hands-on ability, a strong sense of management, and have the basic level of the main business points of catering companies Supervision quality and management ability.

2 Ideas and ideas of curriculum design

The course actively advocates an "autonomous, cooperative, and inquiring" learning style, emphasizing students through practice, enhancing their awareness of inquiry and innovation, learning scientific research methods, and developing their ability to comprehensively use knowledge. The course team worked with the industry management department and the hotel that held the order class in our school to discuss and discuss the characteristics of the course, and developed and designed the course according to the training objectives and the actual needs of the hotel, fully reflecting the professional, practical and open curriculum design concepts.

"The higher vocational tourism management major cultivates application-oriented talents." Under the guidance of this training concept, it focuses on the content of the course, starts with catering service skills, and gradually introduces catering service and management knowledge, combining with major well-known hotels Catering service and management cases, training students not only have rich professional knowledge and skilled professional skills, but also have practical management capabilities. Pay attention to the knowledge, practice and adaptability of the curriculum, reflecting the people-oriented concept of modern education.

3 Pertinence and applicability of teaching content

This course mainly teaches the basic knowledge and skills of catering services and the basic theories and methods of catering management. The objectives of catering management and the development trend of the catering industry, restaurant service skills, restaurant services, banquet services and other teaching content are designed to cultivate students' service ability; menu design, raw material management, kitchen management, restaurant management, catering marketing, catering cost and expense management Such teaching content aims to train students to be competent in the basic management of restaurant catering services and catering departments, and to adapt to the development of the industry and career changes.

According to the training goals of higher vocational colleges and the actual needs of hotels in the new period, design curriculum goals from three aspects: "knowledge and ability", "process and methods", "emotional attitudes and values", and strive to reform the content and structure of the curriculum And implementation mechanisms.

(1) Knowledge and ability

This course focuses on hotel catering services and management activities, and systematically and comprehensively teaches the theory and methods of catering services and management, so that students can fully understand the content of catering services and management, master the catering service specifications and operation skills, and learn to handle and solve General issues in catering service and management, training students' practical application ability and innovation ability.

(2) Process and method

The teaching process of this course focuses on the unity of theoretical teaching and practical training, and uses teaching methods such as lecture method, multimedia-assisted method, discussion method, and self-study guidance method to enable students to master the required knowledge and abilities and develop the necessary professional qualities.

(3) Emotional attitudes and values

In this course, professional development education runs through the entire teaching process, cultivating students' good professional emotions, service attitude, and correct values. Cultivate students to be diligent in brain use, bold in practice, courageous in exploration, and rigorous work habits.

Catering management teaching content

The teaching content of this course is based on the basic laws of students' professional ability training and the actual needs of society for talents, and based on the work of the post group, through step-by-step teaching and training, to cultivate both theoretical knowledge of catering services and management, and Operational skills and practical work ability can meet senior technical talents of high-star restaurant and catering business. This course includes theoretical lessons and practical lessons, using modular teaching. The total class time is 108 class hours, of which 72 class hours are theoretical teaching and 36 class hours are included in practical training. The ratio of theoretical teaching to practical teaching is 2: 1.

During the teaching process, the research team cooperated with the hotel company to carry out the course co-construction according to the specific situation of the students. The hotel catering manager, supervisor and trainer assisted in the real-world environment on-site real-world environment simulation in the three-star internship hotel Lvyuan Hotel and simulated Chinese and Western restaurants and bars that have been rated as Zhejiang Province's vocational tourism demonstration demonstration teaching base. Training teaching, the coverage rate is more than 80% of the actual training teaching content.

At the same time, the five-star hotel jointly promoted the "full-process production-academia cross-practice teaching model" to strengthen the management of student internships and truly reflect the horizontal interaction of production, education and research.

Use of catering management textbooks

In order to further strengthen the construction of teaching links and meet the needs of team-based teaching, the course group selected the distinctive 11th Five-Year National Planning Textbook-"Catering Services and Management Practices". The textbook was edited by Shen Jianlong, the person in charge of the hotel with rich practical experience. It was published by Renmin University of China Press in August 2007. This textbook aims at the training goals and practical needs of students in higher vocational colleges, emphasizing the combination of theory with practice. In theory, it must be necessary and sufficient. In practice, it focuses on cultivating students' catering service and management ability and innovation ability. The content of this textbook combines the service and management status of catering companies with strong operability. And the content is detailed and the main points are prominent; this textbook absorbs a lot of advanced experience in service and management of domestic and foreign catering companies, reflects the new results of catering industry time and research, and the teaching content is quite forward-looking.

The teaching content and methods of this course have been applied to the actual teaching of hotel management major, human resource management major, and other tourism majors in our college, and have gradually developed into one of the core courses in the management discipline group, benefiting more than 2,000 students . The practical teaching content of this course is characterized by strong practicality, which greatly mobilizes the enthusiasm and initiative of students, and stimulates students' innovative consciousness and ability.

Catering Management Teaching Resources

This course has established 8 multimedia courseware, test question bank, courseware, test questions and national technical standards for restaurant waiters, the classification and evaluation of restaurant stars in Zhejiang Province, job responsibilities for major positions in the catering industry, catering business forms and catering service and management professional English A large number of teaching reference materials have greatly satisfied the needs of students' autonomous learning machine network teaching.

In addition, the course group is preparing the practical training materials for this course, and is preparing to produce a DVD feature film of practical training. After the completion, it will be able to improve the teaching effect and promote students' learning passion.

Catering Management Teaching Model

We absorb internationally-used hotel vocational training technology and establish teaching content based on the four-step learning law of "Tell you, Show you, Follow me, Check you" Physical and multimedia demonstrations, system training and simulation operations, and the integrated teaching mode of "teaching, learning, doing, and testing" of project testing and comprehensive assessment.

Catering Management Teaching Methods

(1) Organize the shooting and collection of teaching videos and apply them in teaching to make the teaching content more visible and intuitive, and improve the effect of demonstration teaching.

(2) Hire well-known industry inside and outside of the province as guest professors or part-time teachers to teach students, so that students know the latest catering industry information.

(3) Classroom teaching methods such as lecture method, multimedia-assisted method, discussion method, and self-study instruction method are used to impart knowledge on catering services and management to students. At the same time, the case teaching method is adopted to cultivate students' ability to analyze and solve problems.

(4) Adopt practical teaching methods such as demonstration, practice, instruction, competition, design, apprenticeship, and internship to improve students' practical ability.

(5) Established a high-quality course network, fully using modern information technology, network technology and other means to reform traditional teaching ideas, teaching methods and teaching methods to meet the needs of online teaching.

Catering Management Teaching Conditions

1. On- campus training equipment and training environment

The hotel management professional laboratory of our school was determined by Zhejiang Education Department as a provincial demonstration school training base in 2003. It can meet the requirements of independent operation of students in terms of number, area per student, and equipment. it is good.

The on-campus training base not only guarantees the teaching needs, but also serves as the venue for the restaurant skill assessment (National Vocational Skills Appraisal Office) recognized by the Zhejiang Vocational Skills Appraisal Center, providing services for the assessment of students and social vocational skills certificates.

The three-star Lvyuan Hotel has been a hotel management professional internship hotel since it opened in 2003. After training in simulated restaurants, banquet halls, and bars, students will enter the internship hotel for apprenticeship after initial mastery of operation skills. This not only broadens the students' horizons, but also improves their practical skills, which lays a foundation for future internship in the hotel. A solid foundation.

The above-mentioned experimental training place is equipped with a full-time administrator, and together with the instructor, formulate a specific use plan for the experimental training place, and schedule the students' spare time training.

2. Construction and utilization of off-campus practice bases

The school's off-campus training base for hotel management majors not only has a wide geographical distribution, but also involves internationally renowned brand hotels such as Intercontinental, Marriott, Sheraton, Hyatt, Radisson, Sofitel, and Jumeriah.

At the same time, the hotel management major is also constantly exploring new training models, such as cooperation with enterprises such as Zhejiang World Trade Grand Hotel, Hangzhou Huanglong Hotel, Hangzhou Sofitel West Lake Hotel, Kaiyuan Tourism Group, Ningbo Nanyuan Hotel, etc. Order-based training, students can internship in catering services and management in these restaurants or receive on-site teaching.

Catering Management Course Features

1. Focus on ability training and focus on combining theory with practice . Through theoretical teaching, live demonstrations, project testing and comprehensive assessment, etc., an integrated teaching mode of "teaching, learning, doing, testing" is established.

2 Strengthen the combination of work and study and integrate social education resources. Make full use of internal and external training, internship bases, etc. for training and teaching, and enterprise managers participate in teaching and establish a combined teaching team.

3 Innovate teaching methods and highlight comprehensive ability training. Through order-based teaching, "full-process production-academia cross-practice teaching", and case teaching, etc., not only cultivate students' professional skills, but also exercise their resilience and innovation ability.