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Anonymous users2024-01-23Management system.
The management system of catering is the life of a restaurant, and today's society is the era of knowledge economy, and management is more and more valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management produces efficiency" is the last word, and the following three aspects should be considered when formulating the daily management system.
1. Human resources: including: employment system, salary system, incentive system, etc.;
2. Business and sales: including sales objects, promotion methods, dish characteristics, service characteristics, and innovation requirements;
3. Financial costs: including procurement system, cost control method, asset management system;
According to the above three points, "everyone has a position, there is a basis for doing things, there is a goal for action, and there is efficiency for work".
If you manage a restaurant well, you must first start from yourself, improve your own ability, and improve your self-cultivation to have the ability to manage a restaurant well
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First, the division of labor is reasonable and clear.
Reasonable division of labor is the premise of ensuring the production of the kitchen, the kitchen should be based on the production situation, facilities, equipment layout to develop the position, and then according to the functions and requirements of each position to make clear provisions, the formation of words, a copy, so that each employee is clear about their responsibilities, what work should be completed, to whom to be responsible, must be clear. >>>More
Want to manage a restaurant? The first step is to get health and services in place so that others are satisfied. Business will get better and better.
Go to the paint agent and buy it in the building materials market. >>>More