1 thought on “Catering management plan”

  1. Catering management plan
    The concept of catering management solution, there are two main concepts of catering: one is diet, and the other refers to the industry or institution that provides catering to meet the dietary needs of diners, so as to obtain corresponding service revenue. Let's take a look at the dining management plan and related information.
    The catering management plan 1 1. Monitoring and measurement device control program
    This This program controls, storage, calibration and use of monitoring and measurement device to provide evidence for the product meets the requirements of the product Measurement activities can be implemented in a consistent manner of monitoring and measurement. After proper inspection, measurement and testing equipment control and correction work, the verification equipment maintains its accuracy, so as to ensure the measurement quality of the product and make the measurement instrument control with chapters.
    2. Customer satisfaction survey control procedures
    In active regular investigation, collect information related to customers, comprehensively analyze the collection of opinions to measure and evaluate the customer's feelings of the company's products and services, so as to measure the measurement, so as to measure Evaluate the performance of the quality management system, and use this information as one of the evidence of the effectiveness of the system operation, and enter the management review activity. The content of measurement and monitoring customer satisfaction shall consider the compliance with quality and food safety requirements, meet the needs and expectations of customers, and product prices and delivery.
    3. Internal audit control procedures
    It to implement the company's food safety management system, and then find problems, improve problems, and solve problems. The relevant operations of the internal check are followed, and this program is specially formulated.

    4. Product surveillance and measurement control procedures
    Our company has established the process of surveillance, measurement, analysis, and improvement, and clearly clearly apply the application methods and its application. The products meet the requirements. The monitoring and measurement of products (including semi -finished products) for procurement products and products (including semi -finished products). The operation department is responsible for monitoring and measurement of the quality of the product, and the warehouse is responsible for the acceptance of the number of products. rn    5、不合格和潜在不安全品控制程序rn   目的在于对不合格品进行有效控制,并给予适当的处置,确保前一过程的不合格品不输入下一过程,防止The original expected use and delivery of unqualified products. Unqualified for the company's procurement products and services, and the unqualified control of engineering such as computer system integration), mechanical and electrical and security technology prevention systems, etc.
    6. Correcting and preventive measures control procedures
    It to make the company's necessary corrections and preventive measures in order to make the company's activities, products and services inconsistent The reason for qualified is to prevent unqualified occurrence and allow all corrections and preventive measures to follow, and this program is specially formulated. The impact of preventive measures and potential problems should be compatible.
    The matters (also known as abnormal conditions) and potential matters due to activities, products, and services that are not in line with activities, products, and services are within the scope of this program control.
    7. Production and service provision process control procedures
    This production process of the company's dietary service is produced under the condition of hacking. Regulations. The purpose is to effectively control the production and service process, ensure that the product is implemented in accordance with the plan, and meets the requirements. Applicable to the management of product production process, including food production and window five blessings.
    8. Preparation and response of emergencies
    This This program uses potential accidents, emergencies and events, and plans to respond to prevent and solve possible food safety effects. Copy the emergencies handling scheme for review or practice, and maintain relevant records to confirm the management of it. The results should be used as the input of management review. Especially after the actual accident or emergency situation, the review and repair should be ensured
    9. The requirements related to the product and the review
    The departments of the company should fully understand the customer's requirements and expectations, accurately understand the customer intention , Determine the customer's requirements for dietary services and clarify the system to achieve customer satisfaction. In response to customers' requirements for product -related requirements, the company must make a review of its content before making a commitment to customers.
    10. Customer communication
    The company personnel should take a positive way to maintain communication with customers.
    The way of communication includes: telephone, email, meeting, documents, fax, letter, seminars, discussions, etc. The content of communication includes the requirements of product and service, contract information, product and service effects of evaluation information. Special identification and evaluation of the safety requirements for the product for the product.
    . Company employment management
    The cultural and technical structure meets standards
    : The company needs to use employees to implement the employment system: the basic principles of appointment:
    (1) Press by pressing You need to set up a job.
    (2) Ren people are sage, choose best, do not seek full responsibility, encourage people to work part -time.
    (3) Adhering to the two -way selection, optimizing the combination, and appointing step by step.
    (4) Determine the preparation and grasp it strictly.
    It Article 2: The employment of the new employee shall be declared by the employment department according to the needs of the work, and the Ministry of Human Resources is planned to be planned.
    3; ​​the hired person is suitable for the principle of knowledge, morality, ability, experience, and physical fitness; but this is not limited when special needs.
    (1) Management cadres
    1. Management cadres recruited outside must have a college degree or above, good health, love their own jobs, and have more than one or more professional technology.
    2. Managing cadres recruited internally should have a certain degree of cultural level and writing expression ability, have certain management experience, dedicated to post, obey the law, and have good professional skills.
    (2) General employees
    men are under 45 years old, women under 40 years old, cultural level above junior high school, good health, correct facial features, abide by discipline and law, and professional position technology. It can only be hired after a comprehensive assessment of the interview.
    The trial and reporting
    1: The new employee can only be tried after interviewing by the Human Resources Department. The trial period is two months, and those who have passed the qualified period are provided.
    . Catering Management Plan 2 1. The service skills assessment plan of the front hall
    First of all, all the service staff of the front hall are determined by the post, skills, and functions of the daily allowance, (the salary of the day) On the day, the number and turnover served on the day, each waiter daily at 3%of the turnover of the day, and 1%of the drinks and drinks were recorded as the salary of the day.
    If on the top. The supervisor was wages on that day according to the total flow of water on the day of the jurisdiction, and the job subsidy was 20 yuan. The manager of the former hall was wages on the day according to the 8th of the day's turnover. At the same time, the job subsidy is 30 yuan. The meal preparations calculate the daily salary PA at 4.2 yuan per hour, washing the dishes, rough processing, and the staff of the receipt department.
    2. Sales staff assessment:
    The sales staff issued job allowances according to the competent level, while assessing the turnover of the turnover and the number of chartered rooms. There are 65 rooms, with a lot of operating income of 40,000. The two -way assessment at the same time, the completion of 5%is completed, it is not completed, the private room deducts 1%, the commission is deducted 2%, which one is not deducted. Lou with wine and drinks, without bottle opening fees. The excess section is mentioned at 8%, and after doubled, the excess part will be mentioned at 15%.

    3. Candidates for the production department:
    The proportion of the production of products is divided into: 15%of the turnover of cold dishes, 15%of pork, and 16%of chickens and ducks Seafood accounts for 18%, stir -fried vegetables account for 16%, staple food accounts for 12%, and alcoholic beverages account for 8%. In summary, the production department formulates the production structure. The cold dishes are evaluated according to 100 cold dishes per day, within 100 (including), each dish is 1 yuan, 70%of the large workers, 30%of small workers, and 100 or more parts, each 1.3 yuan. Stir -stir -fried wok according to the line, one stir -fried wok, one tolerate, the other is a line, fix 8 dishes per line, 5 yuan per dish, 2 yuan in a wok, 2 yuan for the chop, 1 yuan for the lotus load Essence
    This abalone wings are recommended for outsourcing.
    The dim sum at the dim sum.
    The roasting house is the same as above. rn   方案二rn   乙方在保证甲方综合毛利( /100---- /100)的前提下,所有人员(含后厨,服务员,销售,前厅部长,主管,经理, Security, logistics, etc.) get the salary of commission, that is, the turnover of 20/100. This is the final salary obtained by Party B.
    Chat scheme three
    according to Party A's needs, Party B is configured with corresponding personnel, Party A is passed and approved to be appointed. Except for Party A normally issued the salary sent by Party A. /Organizational costs, 300 yuan per month per person, 200 yuan/month per person, 100 yuan/month in the leader, 80 yuan/month of the waiter and logistics, 300 yuan/month for chef's technical position, Chinese workers are 200 yuan/month per person, small worker 100 month/per person.
    The new idea of ​​catering management plan now is the principle of using the market economy, not the early planning era. Customer consumption is small, and the irrational consumption leads to the early catering operators. Take one step and one step. " Because the previous catering market is in short supply, today's catering market has shifted from the seller market to the buyer's market.
    and consumer consumption concepts are becoming increasingly mature. Therefore, the management and operation of the catering industry shall implement "planning management". The so -called "plan" management is from the preparation and design of the catering to the mid -to -long -term operations. All of them should be organized and planned. According to the author's opinion, it should be carried out from the following aspects.
    . The positioning of market operation
    Market research and analysis, establish a restaurant place, first conduct market survey and do a good job of market positioning. Because both consumers of these two business markets are not the leading of the catering and consumer market, after the number of meals is determined, the "Market Operation Plan" should be formulated before catering operations, and the following matters should be considered. Position.
    1. Local diet habits: Including: the raw materials and ingredients of dishes are purchased. Locals' requirements for dishes, acceptance of production methods, and price acceptance capabilities.
    2. Diners' dining form; what kind of state is the consumption structure of the local consumer market, it is a business banquet or public fund consumption or family banquet.
    3. Diners 'transportation methods; this point is particularly important, and it also determines the location of the geographical location of a restaurant to be conducive to consumers' convenient dining.
    4. The layout of the dining environment, because after a few years ago, after the "SARS", people have more demand for the dining environment, especially whether the air circulation, dining space and daily cleaning of dining environment have sufficient measures.
    In summary, it shows that a restaurant can only meet part of the customer needs. It must analyze its own ability conditions, analyze the local market's threatened competitors to the restaurant, and carefully determine which class of the customer leading group of this restaurant is the restaurant. Essence
    . The layout of the operating venue
    In the above factors, the venue of the operating venue must be deployed. When the layout, the content of the work must be considered:
    1. The equipment of the kitchen equipment Configuration and dining position ratio;
    . The cooperation of kitchen cauliflower and floor service;
    3. Sanitary epidemic prevention facilities, equipment configuration;
    , water, electricity, lighting of lighting, lighting, lighting, lighting, lighting, lighting, lighting, and lighting Introduction and control;

    . The personnel
    The or not the restaurant industry is successful. After the hardware has become a foregone conclusion, it depends on the managers of the restaurant. The restaurant should organize personnel at all levels after determining its own business positioning and the layout of the venue. How to make the restaurant operate? This is an employment problem. Employers must first formulate employment plans to choose and use them with their purpose. Formulate a manpower and organizational structure suitable for this restaurant. The content is:
    1. Each employee has its own job name, rank, cooperative personnel, work responsibility scope, work quality standards; Lisa, and implement a step -by -step report, and the work method of the responsible system;
    3. Formulate strict training plans, including daily training and planning training; The situation and the corresponding incentive mechanism;
    5. The concept of external and internal customers must be correctly established. Internal customers are the front -line employees who directly serve guests. As management and second -line departments, they serve internal customers (first -line employees). After the work of "internal customers" services, we can do a good job of external customer service.
    6. It is necessary to fully understand the significance of the 80 and 20 theory to the catering industry. That is, 80%of the profit is generated from 20%of products; 80%of the problem is from 20%of employees; 80%of management (operation) suggests from 20%of managers.
    Therefore, it is necessary to operate a good restaurant depends on 20%of managers and 20%of good products. To this end, the industry mainly authorizes 20%of managers, first of all, to share information with managers, including cost, gross profit, cost and market share.
    Moly constructive suggestions for managers. Secondly, there must be a limited authorization, that is, within a certain scope, under what circumstances, managers at all levels can determine the problems that occur on the disposal without having to ask for instructions in advance. Of course, to report afterwards to explain the situation and the effects after disposal.
    . Management system
    The management system for catering is the life of a restaurant. Today's society is the era of knowledge economy, and management is increasingly valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management of benefits" is the last word. When formulating the daily management system, the following three matters should be focused on.
    1. Human resources: including: employment system, salary system, incentive system, etc.;
    . In terms of business sales: including sales objects, promotion methods, dishes characteristics, service characteristics, innovative requirements;
    . In terms of financial costs: including procurement systems, cost control methods, and asset management systems;
    The really achieve "everyone has a job, the business has a basis, the action is effective, and the work is beneficial" according to the above three points. "
    . Operation
    The operating in the catering industry usually has the following seven aspects, namely: operating income, direct operating costs, human and human resources costs, energy costs, equipment maintenance costs. Whether the restaurant's operation is favorable, Guan Jian is the performance of the management of the first six aspects of management. And doing a good job of business operations is an important key to whether catering can succeed.
    In the formulation of the operation plan, it is necessary to conduct an effective comprehensive investigation of the catering market in the region in advance, and obtain the first -hand detailed information based on the above content. Then calculate the business guarantee point of the restaurant to formulate various operating indicators such as operating income indicators, cost indicators, profit index, and various business indicators such as actual business income indicators, cost indicators, profits indicators, and profit.
    6. In terms of marketing and promotion
    1. Establish popularity, increase the influence and credibility of the restaurant in the local catering market
    To achieve a "crazy bombardment" promotional offensive on the local media, after a period of time, it can regularly organize some public welfare promotions or publicity activities.
    For example: condolences to local garrisons, nursing homes, free blood donation, etc. Or some commemorative festivals, such as: Teacher's Day, Children's Day, Nursing Festival and other festivals to hold some big promotions for benefits. In the name of this event, local media are invited to give news reports to play a role in the establishment of soft advertising and the establishment of the positive image of the restaurant.
    2. Kitchen special offer
    The kitchen can launch some special dishes or special dishes according to the season or monthly to attract or stimulate customer consumption.
    3. Gifts or vouchers
    The restaurant can be made and given small crafts, so that customers can feel that eating at the restaurant can enjoy a beloved gadget in addition to enjoying a multi -level atmosphere. This can not only play a role in propaganda, but also improve the grade of the restaurant. In the distribution, it can also determine the value of the gift according to the level of consumption.
    4. Establishing and collecting customer source files
    Coustically recorded the customer's preferences, taboos, birth months of birth, and company celebration. At that time, the congratulatory letter is issued in advance to strengthen the connection with the diners, so that we can have a group of stable customers. It can be said that if 3,000 customer sources files are established; 3000 divided by 360 equal to 8, 3/time, and 8 or 3 people will bring another source of customers.
    5. Create a good dining environment
    The good dining environment and atmosphere can also attract guests to spend. Every time the guests come to eat, they have a pleasing and refreshing feeling.
    Seven, the ideas established by the brand
    1. Standardize the service concept of service, highlight the characteristics of service, see the true feelings from details, see Kungfu with the relationship
    The management of catering services should first be the manager formulation All kinds of standardized service procedures and service standards, establish the kindness of service personnel to guests. The waiter must understand the guests in a true sense, and fully reflects the care of the guests. We must have a sense of service, think for guests, use special services to reflect the service grade, and innovate to give guests a sense of "heartbeat" and warm the aftertaste.
    2. Maintaining housekeeping special dishes, launching new dishes in time, maintaining the quality of all kinds of dishes, showing the strength of catering
    The variety of catering vegetables, which requires the restaurant to divide the chefs into two categories, very few, very few. Chefs (administrative chefs, chefs, chefs) bear the responsibility of designers and craftsmen similar to industrial products, mainly to study innovative dishes, formulate dishes quality standards, and implement the whole process. The skills and work attitude of these people are part of the restaurant assets, and they can consider some equity dividends of the restaurant.
    It if the chef has a suggestion to modify the standard of the dishes, you can make it that no chef can be amended by the chef, so that any chef can maintain it by itself, so that it can maintain a stable taste and texture. The iron plate "before the table" is to reform the kitchen and the dining table, move the stoves in the kitchen to the hall surface and the box, and combine the dining table with the two.
    The most primitive "iron plate burning" is a simple shape that combines square iron plates and wooden countertops. This countertop is a desktop on the three sides for guests to dine, and there is no table for the chef on the spot. There is a stove to heat under the iron plate, and the chef is fired every dish and food in front of the guests.
    It, the chef diners face face -to -face, and cooperate on the same stage; the chef burns dishes on the spot and guests enjoyed at the time. In the process of burning vegetables, the chef is hard to escape the eyes of the guests, seeing it is pure, and rest assured; see the real kung fu of the chef's wonderful cooking skills, the knife and fork and other utensils ; Each dish, every program, the ingredients and seasonings, are in front of the eyes, and the exquisite production and enhancement of appetite.
    The diners choose food completely according to their preferences, communicate with chefs, learn about cooking skills and experiences during the food, and even guests can also come to the stage to operate on the stage and present skills for their families and friends according to their own wishes; Increase the transparency and intimacy of cooking, and the use of meals has become a way to enhance communication and cultivate interest. This kind of dish is a meal system, allowing guests to truly appreciate the highest service of "guests as guests". It can be described as a unique and unique food culture.

Leave a Comment

Shopping Cart