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The five regular rules for the management of the catering enterprises contracted by the canteen
Time: December 7, 2019      Source: Jinliyuan      Key words: the five regular rules for the management of canteen contracted Group Catering Enterprises      Views: 875
The management of group catering enterprises has always been experiential management, especially the kitchen management. It is up to the master who is the master. In addition, the frequent turnover of employees, the low cultural quality and the lack of management awareness make it difficult for even a good management method to be implemented in every operation post and adhere to it for a long time. The hygiene, quality, efficiency and image of restaurants are also difficult to guarantee. Problems often occur and even threaten the survival of restaurant lights.
The management method, which combines with the actual situation of Hong Kong, is a high-quality management method for modern group catering enterprises. It is not only applicable to the catering industry, but also to all walks of life. In recent years, Shanghai group catering enterprises have introduced the "five regular methods" from Hong Kong, combined with the mode of Shanghai group catering enterprises, to create high-quality management of catering, and achieved remarkable results soon.

The essence of the five constant law is: work often organized, daily rectification, environment often clean, things often standardized, everyone often self-discipline.

The usual organization is to determine the items needed to complete the work and separate them from the non essential ones, minimize the number of necessities and put them in a convenient place.

The regular rectification is: To study how to improve work efficiency, adopt appropriate storage methods and containers, and determine the "name" and "home" of the items, so as to obtain and put them in the shortest time.

Constant cleaning is: focusing on vision, safety management and standardization, maintaining transparency and visual management, including the use of creativity, so as to obtain the conditions for adhering to standardization and improve efficiency.

Self discipline is to create a workplace with a good atmosphere, maintain and consciously implement the above-mentioned "four constant" requirements, and develop the habit of abiding by rules and regulations.

It seems simple, but it contains profound management thoughts and corporate culture. From the following traditional management concepts and "five constant methods" innovation ideas, we can see the differences between the two in the enterprise's diametrically opposite "road map".

The kitchen working environment is messy and dirty, and the floor is wet and slippery. There are often broken dishes and injured employees, and the problem of insufficient and excessive purchasing often leads to the extrusion of goods and deterioration of food, which makes cost control more difficult. Articles are placed at random, often can not find what to look for, low efficiency, chefs, managers, waiters often do not know what to do! The leader is absent, the performance is completely different, the quality of service is unstable, the quality of dishes is unstable, and customers often complain, which makes it difficult to have repeat customers... However, after the adoption of innovative management, the situation is quite different. Many hotel kitchens store raw materials and other items, most of them "Mao estimates" indoor clutter, some items can not be used up for several months. The purpose of regular organization can effectively use space and reduce the waste of goods. In the small cold dish room, all the items are placed in one or two days. The storage capacity of various raw materials is subject to one or two days. The rarely used ones are removed from the kitchen. Each refrigerator has a number, a picture of the management personnel and a label for holding various items.

There are two trends in the catering industry. One is that the guests are more and more mature, the service requirements are higher and higher, and they are more and more picky. The second is that the waiters are more and more difficult to recruit, and the flow is increasing. How can we solve this contradiction? Through innovative management, the environment layout is brief, and it is more humanized, so as to provide a clean and comfortable dining environment for guests, Make the guest feel at home.

In today's ever-changing environment, enterprises are constantly adjusting in the process of change, maintaining healthy innovation development, and transforming this omission into inertia, which can be continuously expressed through effective innovation management, so as to obtain and continuously strengthen competitive advantages and build success.
 
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