What does F B management do? What does a food and beverage management company do

"Catering Service and Management" is the main course of tourism management and hotel management in vocational colleges. Mainly from the catering service skills, catering management theory and practice two aspects of the basic theory, basic knowledge of catering service and management, the basic procedures and methods of the operation and management of the catering department, train students to engage in the basic skills and operating procedures of catering service, strengthen the necessary concepts and awareness of catering service and management, and cultivate the basic ability of hotel service and grassroots management, adapt to industry development and career changes. Chapter 1 Overview of Hotel Catering Section 1 The Status and Role of the Catering Department Section 2 Characteristics and Development Trends of Catering Products Section 3 Catering Facilities and Services Section 4 Quality Requirements for Catering Service Personnel Thinking and Practice Chapter 2 Chinese Restaurant Service Section 1 Introduction to Chinese Food Section 2 Basic Skills of Chinese Food Service Section 3 Chinese Restaurant Service Section 4 Chinese Food Service Terminology Thinking and Practice Chapter 3 Western Restaurant Service Section 1 Introduction to Western Food Section 2 Basic Skills of Western Food Service Section 3 Western Restaurant Service Section 4 Western Food Service Terminology Reflections and Exercises Chapter 4 Wine Knowledge Section 1 Characteristics and Classification of Wine Section 2 Brewing Liquor Section 3 Distilled Spirits Section 4 Preparing Liquor Section 5 Soft Drinks Reflections and Exercises Chapter 5 Bar Service Section 1 Introduction to Bars Section 2 Cocktail Preparation Section 3 Bar Service Section 4 Bar Service Terminology Reflection and Practice Chapter 6 Chinese Banquet Service Section 1 Banquet Reservation Section 2 Preparation for Chinese Banquet Section 3 Chinese Banquet Service Regulations Reflection and Practice Chapter 7 Western Banquet Service Section 1 Preparation for Western Banquet Section 2 Western Banquet Service Regulations Reflection and Practice Chapter 8 Organizational Structure of the Catering Department Section 1 Organizational Structure of the Catering Department Section 2 Responsibilities of the Catering Department Section 3 Business Relationship between the Catering Department and Other Departments Reflection and Practice Chapter 9 Restaurant Staff Management Section 1 Rated Personnel Section 2 Employee Recruitment Section 3 Staff Training Section 4 Daily Management of Employees Reflection and Practice Chapter 10 Management of Catering Equipment and Supplies Section 1 Introduction to Catering Equipment and Supplies Section 2 Management of Catering Equipment and Supplies Thinking and Practice Chapter 11 Catering Service Quality Management Section 1 Content and Characteristics of Catering Service Quality Management Section 2 Analysis and Control of Catering Service Quality Section 3 Catering Production Quality Control Reflection and Practice Chapter 12 Catering Safety Management Section 1 Purpose and Task of Safety Management Section 2 Catering Safety Prevention Thinking and Practice.

This major cultivates high-quality technical and skilled talents with all-round development of morality, intellect, physique and aesthetics, good professional ethics and humanistic qualities, mastering the cultural knowledge and theoretical knowledge of modern cooking necessary for catering management, and having the ability of front-line production and management of catering, and engaged in research and development, marketing, operation and management, hotel services and other work of catering and hotel products.

Catering management is mainly engaged in the management of the front desk and kitchen of hotels and star-rated hotels, as well as the arrangement of meetings, etc., and is engaged in catering management, with good prospects and high wages.

A catering management company is an economic organization that masters management skills and unique technologies, and uses brand, patents and service advantages to carry out catering operations.

The organizational structure of the catering management company generally adopts the functional department system, and only the company that carries out chain operation business adopts the division system.

There are two connotations of catering management companies: one is to operate by its own entities, planning and managing subordinate catering enterprises; The other is to provide consulting, training and entrusted management services for other catering enterprises.

Business Functions. 1. Collect, organize and organize the research and development of catering management technology, summarize and summarize the rules of catering operation, and publish catering management books and various digital products;

2. Innovate cooking technology, research and development of classic diets, organize and apply for patented products;

3. Operate trademarks and patented products, and carry out restaurant chain business;

4. Guide catering enterprises to carry out legal operations;

5. Extensive training in catering management and technical skills;

6. Operate the network advantages of its own professional and skilled talents, and carry out kitchen contract management and entrusted management business of catering enterprises;

7. Provide management and cooking consulting services for catering enterprises;

8. Provide first aid and crisis public relations services for catering operations for enterprises that are deeply involved in business crisis and trust crisis.

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The general organizational structure of a food and beverage management company.

1. General Manager's Office. It is the management core of the catering management company, responsible for planning, organizing, deploying, and coordinating the manpower and resources of the enterprise, formulating work plans, and carrying out business operations.

2. Finance Department. Responsible for the financial management of the company, audit the income of the business, prepare accounting statements, truthfully reflect the basic situation of the company's operation, analyze the operation status, and provide a basis for management decision-making.

3. Planning Department. For the enterprises and departments served, design the overall identification system of the enterprise, formulate marketing plans, plan marketing activities, establish first-class relationships, display corporate image, and refine and promote the connotation of corporate culture. Develop advertising plans and strategies, and plan advertising campaigns.

4. Management Department. Formulate enterprise management systems and operating procedures, guide and standardize relevant enterprises and departments, carry out normal enterprise management, supervise and assess the operation status and future trends of enterprises, and give commendations or punishments according to the results of performance appraisal.

5. Training Department. According to the overall needs of the enterprise, carry out dedication, courtesy, etiquette, grooming, skills, store history and store appearance and management technology training.

6. R&D Department. Study the design concepts and production recipes of competitors and popular dishes in the current market, plan and innovate signature dishes and seasonal dishes according to the specified time, and organize chefs to carry out innovative dish evaluation activities.

7. Logistics Department. Responsible for the use and maintenance of the company's goods, vehicles, facilities, and environment. Handle the relationship between environmental protection, industry and commerce, municipal administration, fire protection, public security, law enforcement and other departments.

8. Human Resources Department. Responsible for the recruitment, filing and use of the company's personnel. Carry out the assessment of the competency of managers. Formulate the structure of the company's wages and benefits, and balance the proportional relationship with the average income level of the same industry.

9. Marketing Department. In accordance with the company's overall strategic planning, analyze customer needs, tap potential customers, establish business relationships, feedback service effects, and systematically carry out marketing activities.

10. Investment Promotion Department. According to the company's transfer to join, investment and other related operation information, enhance the brand's external expansion.

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What to do in catering management: The specific approach of catering management is to cultivate the active service awareness of all employees in the restaurant.

First, all the staff of the restaurant should have an active sense of service, catering is a concentrated place in the service industry, especially now that consumption is upgraded and the level of consumer groups has changed, it is more necessary for our service personnel to strengthen active service. The so-called active service is to do this before the consumer puts forward the demand, so that the consumer can experience the feeling of being respected and valued, and the reputation of the brand and the reputation of the restaurant are formed from this time. However, it is not a simple matter to do active service, and the cost of investment behind this is more necessary to guide and encourage the awareness of active service.

Clause. Second, all employees of the restaurant should have marketing awareness, and all employees should have marketing awareness, that is, everyone in the restaurant has the idea and specific action of promoting the restaurant and promoting the restaurant's characteristic products at all times. Front-line employees do not necessarily have marketing concepts, but managers must have full marketing awareness, marketing is not only to serve customers before the door, but also to serve customers who come to the door. Clause.

3. The era of all employees of the restaurant should have a sense of teamwork and fighting alone has passed, and the brand must have a strong and efficient team for long-term development; As a service industry, catering is still a human-intensive industry, and the daily operation and management of restaurants rely heavily on team collaboration. Clause.

Fourth, all employees of the restaurant should have a sense of cost control.