Hotel management and catering people are invited

You work in a restaurant. I want you to make a suggestion. Meaning; You can make suggestions for all the good aspects of the store.

Like what. in saving. Employee treatment.

services, and so on. Also, it usually takes about 10 minutes for your customers to order. Want to think of a way to shorten the ordering time?

You can advance the information of fresh mama soy sauce in the space, which is very beneficial to the good operation of your store.

In addition, during the peak of lunch and dinner ordering, you can call a few more ladies to issue tickets, so that customers will wait too long, and customers will run away!

It's easy.

You can say something that employees really want to say.

In terms of ordering, one is that everyone can memorize the menu for a long time.

Second, the kitchen should also be finished with food.

In the process of ordering, the waiter should find the right person to order, if a person treats, then he will not order, to find the right real guest, if it is a party to find a child first. etc., to find the right real guests

Hiring an à la carte chef to assist customers in ordering food can not only increase speed, but also match nutrition according to different customers, and increase popularity and increase in-store revenue. Equip the waiter with a la carte treasure, and you can also speed up the serving.

A group of special à la carte staff can be trained to have a detailed understanding of the daily sales and some urgent products, and carry out some targeted promotions. For example, if it is a banquet, you can promote relatively distinctive products; If the customer wants to hurry up as soon as he comes up, he can try to push some products with relatively simple workmanship The most important thing is to learn to observe and think about what the guest thinks.

Summary. Restaurant management refers to organizing, managing, and running the activities of a restaurant. This includes deciding on menus, hiring staff, sourcing ingredients, controlling costs, providing customer service, and more.

Hotel management refers to the activities of organizing, managing, and operating a hotel. This includes identifying rooms**, recruiting staff, maintaining facilities, providing customer service, managing hotel finances, and more. Both are industries that require experience, good management skills, and customer service awareness.

Dear, are there any specific requirements?

Do you mean just these two? <>

Does this need to be verified?

Are there any requirements.

You can study there.

Hello dear. Hotel management requires CET-4 certificate, accounting certificate, human resources certificate, front office service certificate, room service certificate and restaurant service certificate.

Restaurant management refers to the activities of organizing, managing, and running a restaurant that is not in a restaurant. This includes deciding on menus, hiring staff, sourcing ingredients, controlling costs, providing customer service, and more. Hotel management refers to the activities of organizing, managing, and operating an Ashiki hotel.

This includes identifying rooms**, recruiting staff, maintaining facilities, providing customer service, managing hotel finances, and more. Both are industries that require experience, good management skills, and customer service awareness.

Do you need a license to be a chef?

Dear, being a chef does not have to be a certificate, but having a certificate is equivalent to having a certificate, especially to go to a large sedan car and a catering company, almost all of them require a certificate! If you want to develop a large-scale catering company in the future, it is best to learn cooking skills first and then take a certificate.

This is a common problem in copy management.

1 It is necessary to set rules for compensation or punishment, and management must first have standards.

2 Since this has become a management problem, it shows that the current penalty provisions alone are not enough, and there should be a problem in the management process, which needs to be analyzed.

3 Analyze the reason: You analyzed the five points above, but did not describe the problem clearly. You can conduct frequency analysis by time, shift, type of personnel, cause of damage, location of accident, etc., and make special countermeasures for some of the high frequency of occurrence.

For example, if you find that more than 80% of the damage accidents that occur this month are caused by new employees, this shows that new employees are not in place for job training, and they are not strong in their sense of responsibility, so they should strengthen education in this regard. If it always happens in a certain place, you can check to see if there is something unreasonable about the layout of this place. If a certain type of bowl is always damaged, it is necessary to have corresponding measures to solve this type of bowl.

(1) Standards.

1. All tableware must be strictly disinfected after washing.

2. The tableware after washing should be free of oil stains, water stains, notches and cracks.

3. The disinfection standard conforms to the national health standards.

In the hotel I did before, the tableware in the food delivery department was.

Du is different from a restaurant, so it can be separated from a dao restaurant. If there are enough people inside, the meal should be received in time.

Rong is generally the one who breaks the one who pays for it, and the one who doesn't find the "**" is evenly shared.

It's better to share the responsibility with the steward, otherwise they will be counted on the head of the restaurant if they break it.

In the past, our hotel was super fun, as soon as I heard the sound of broken equipment, all the leaders and employees gathered at the scene of the incident as quickly as possible. . .

Use Honghao catering ERP management system, or Maxima hotel management system, from the aspects of business process, attendance, and professional mode management.

Haha, the question you asked is too wide-ranging. I am also engaged in hotel work, according to our hotel's management system, it is a thick work instruction book!! Finance, Housekeeping, Food & Beverage, Security, Engineering, Sales, Recreation, Human Resources, etc.

For different jobs, there will be different management. But I guess you're probably asking about how to manage people, right? Indeed, any management is first and foremost a management of people.

However, the scope of hotel personnel management is a bit broad, and the management methods and concepts are not the same, so the management method that suits the development of your own hotel is important. In the past, when people talked about management, they would think of organizations, plans, controls, and so on. However, I personally think:

For the current society, management is not about control, but about influence! Management is not only to serve economic and social benefits, but to serve the growth of employees. The above is purely a personal opinion, if it is inappropriate, please include more!!

Summary. The reason for hotel management is to make the hotel more large-scale and more classy, and if all the hotels can be standardized, it is also a good thing for consumers.

The reason for hotel management is to make the hotel more large-scale and more classy, and if all the hotels can be standardized, it is also a good thing for consumers.

Taylor's main management ideas.

Taylor's scientific management is proposed in response to traditional empirical management, and its central problem is to improve labor productivity. Taylor defines scientific management as follows: "The elements, not the combination of individual elements, constitute scientific management, which can be summarized as follows:

Science is not an empirical approach. Coordination is not not not cooperating with others, it is not individualism. Highest yield, instead of limited yield.

We can maximize the efficiency of each individual and achieve the greatest prosperity. This definition not only clarifies the true connotation of scientific management, but also comprehensively reflects Taylor's scientific management thoughts.