Regarding the management of catering, the detailed rules for the implementation of the management me

The training system of a store is for "operation".

It's not that there was a system before it was operated.

The most important training issue is to train the managers of the management department well.

This is the first step.

Once the managers are trained, they will have a lot of ideas, ideas that need to be improved, ideas that need to be changed by employees.

At this time, we begin to establish service standards, service systems, etc., and then train employees.

After a long time, a complete set of systems has been accumulated, and after that, new employees will enter and find that the company's training system is very perfect. This is the result of accumulation over time.

Moreover, it must be the manager of the management department who is involved in the training program that is developed together.

So, the first priority is to train managers, not employees.

Each topic is a minor issue.

Then, take these dozens of small questions, arrange a plan, discuss one week, and all the relevant managers participate.

Of course, there is a method for focus discussions, and meetings are not unproductive.

The conclusion of the meeting must be a review of the gaps and the implementation of a plan of action.

Every little issue is discussed by the managers.

First, you design all aspects of F&B management into dozens of small themes.

There is nothing to train, let them figure out their own way, in short, and finally reach a more unified action plan for everyone.

You are then responsible for translating those action plans into teaching materials and training courses.

Reach out to relevant employees and ask them to memorize and act on it.

In this way, your work is opened.

Note that the whole process requires the full support of your boss.

The project starts with him and then he has to attend from time to time.

See more and learn more by yourself! Gain experience on a daily basis.

You should pay close attention to what happens between employees. Usually have time and have no time to hold a small meeting, increase the feelings of employees, and exercise their talents! That's how you can manage your people better.

You've just gone in and gone deep into them, and you have to get to know them, and if you care about them, you'll be able to blend in with them!

This is very easy to manage, if you just enter the industry and don't understand, you can ask the old staff to ask for some experience.

It's best to lower your posture and be a man is relative to management!

Before doing something, first be clear, what to do, why to do it?

When it comes to training, be clear:

What is the purpose of the training? What level of improvement?

Who is it for? That is, which employees are trained, different people, should be given different training.

Finally, determine the content of the training.

This is not the end of the story, the training needs to be controlled, the so-called: check how effective it is.

Personally, I believe that the training of employees: the content of customer relationship management is essential, as well as quality management, and the assessment method should also be known to employees.

Training is systems engineering, and it should also be a system, not a one-time or two-time lecture.

Communication! Interpersonal relationship management!

Go to the bookstore and choose accordingly!

Legal analysis: catering operators shall engage in business activities in strict accordance with the relevant provisions of laws, regulations and rules, establish and improve various systems, and actively implement the standards of the state and the industry on business management, products and services. Catering operators shall do a good job in energy conservation and emission reduction, resource conservation and comprehensive utilization.

Catering operators shall establish a system of reminders for frugal consumption, and post conservation signs in conspicuous positions, and implement the standards for economical and civilized dining.

Legal basis: "Anti-Food Waste Law of the People's Republic of China" Article 7: Food and beverage service operators shall employ the following measures to prevent food waste: (1) Establish and complete systems for the management of food procurement, storage, and processing, strengthen vocational training for service personnel, and include cherishing food and opposing waste in the content of training; (2) Proactively carry out reminders and reminders for consumers to prevent food waste, posting or placing anti-food waste signs in conspicuous locations, or having service personnel prompt and explain, guiding consumers to order an appropriate amount of food as needed; (3) Improve the quality of food and beverage supply, make food in accordance with standards and specifications, reasonably determine the quantity and quantity, and provide small meals and other different specifications to choose from; (4) Where group meal services are provided, the concept of preventing food waste shall be included in the menu design, and dishes and staple foods shall be reasonably allocated according to the number of diners; (5) Where buffet services are provided, they shall proactively inform consumers of the rules for consumption and the requirements for preventing food waste, provide tableware of different specifications, and remind consumers to take appropriate amounts of food.

Food service operators should not induce or mislead consumers to overorder. Food service operators can enrich menu information by marking food portions, specifications, and recommended number of consumers on the menu, provide consumers with ordering tips, and provide spoons, chopsticks, and packaging services according to consumers' needs. Catering service operators may reward consumers who participate in the "CD-ROM Campaign"; Consumers who cause obvious waste can also be charged the corresponding fees for the disposal of kitchen waste, and the charging standards should be clearly indicated.

Catering service operators can use information technology to analyze meal demand, and scientifically manage food procurement, transportation, storage, and processing through measures such as building first-class kitchens and distribution centers.

Legal analysis: "Measures for the Management of Catering Industry (Trial)" is a measure formulated in accordance with relevant national laws and regulations to standardize the business activities of catering including mountain buckets, guide and promote the healthy and orderly development of the catering industry, and safeguard the legitimate rights and interests of consumers and operators. Approved by the Ministry of Commerce and approved by the National Development and Reform Commission, it was promulgated on September 22, 2014 by the Ministry of Commerce and the National Development and Reform Commission Order No. 4 of 2014.

The Measures have a total of 24 articles and will come into force on November 1, 2014.

Legal basis: Measures for the Administration of Catering Industry (Trial).

Article 1 In order to standardize the business activities of catering services, guide and promote the healthy and orderly development of the catering industry, and safeguard the legitimate rights and interests of consumers and operators, these measures are formulated in accordance with relevant national laws and regulations.

Article in the People's Republic of China to engage in catering business activities, these measures shall apply.

The term "catering business activities" in these measures refers to the business behavior of providing consumers with food and consumption places and facilities through instant processing and production of finished or semi-finished products, commercial sales and service labor.

Article 3 The Ministry of Commerce is responsible for the management of the national catering industry, formulating industry plans, policies and standards, carrying out industry statistics, and standardizing the order of the industry. Local people's ** commerce departments at all levels are responsible for the management of the catering industry within their respective administrative areas.

Article 4: The State encourages catering operators to develop popular catering, such as specialty catering, fast food, breakfast, group meals, and meal delivery, to provide standardized dishes, to facilitate consumers to make their own seasoning, to develop optional dishes, and to provide small portions.