餐飲管理實(shí)操從新手到高手

目錄第1章 不起眼的日常管理是基礎(chǔ)1.1.如何開展個(gè)人日常工作....................................................................21.1.1.根據(jù)工作內(nèi)容制訂工作計(jì)劃...........................................................2某餐飲企業(yè)管理人員工作內(nèi)容梳理.................................................2餐飲管理人員工作計(jì)劃制訂..........................................................31.1.2.工作計(jì)劃的基本格式.......................................................................5月工作計(jì)劃表模板.......................................................................51.1.3.工作計(jì)劃App...................................................................................61.1.4.授權(quán)三要素和三大誤區(qū)...................................................................7管理人員將完善會(huì)員系統(tǒng)的任務(wù)交給領(lǐng)班........................................81.1.5.掌握授權(quán)技巧工作更高效...............................................................91.1.6.時(shí)刻管理個(gè)人工作形象.................................................................12某公司餐飲從業(yè)人員儀容儀表規(guī)定...............................................131.2.有溝通才能協(xié)作工作.......................................................................151.2.1.如何與員工保持溝通.....................................................................15 希望廚師提高出菜速度.............................................................15 餐廳領(lǐng)班與服務(wù)人員有矛盾.......................................................17 與采購員交流春筍采購.............................................................191.2.2.常見的溝通障礙有哪些.................................................................20 餐廳進(jìn)行新菜創(chuàng)意動(dòng)員.............................................................22員工意見表..............................................................................231.2.3.面對(duì)不同溝通對(duì)象該怎么做.........................................................24 是否取消商場(chǎng)投屏產(chǎn)生分歧.......................................................241.2.4.懂得傾聽是職場(chǎng)相處的法寶.........................................................27【工作梳理與指導(dǎo)】流程梳理..........................................................................................28按圖索驥..........................................................................................29答疑解惑..........................................................................................29實(shí)用模板..........................................................................................30第2章 餐飲采購工作細(xì)劃分2.1.采購渠道知多少...............................................................................322.1.1.本地自采........................................................................................322.1.2.網(wǎng)絡(luò)采購........................................................................................332.1.3.確定長期合作供應(yīng)商采購.............................................................35食品購銷合同...........................................................................352.1.4.餐飲企業(yè)招標(biāo)采購.........................................................................37餐飲食材采購（肉類）招標(biāo)公告..................................................382.1.5.聯(lián)系農(nóng)戶直接采購.........................................................................392.1.6.食材集采........................................................................................40 小肥羊統(tǒng)一采購模式.................................................................402.2.餐飲原料的驗(yàn)收工作.......................................................................422.2.1.分類驗(yàn)收更有章法.........................................................................42原料分類表..............................................................................42新鮮肉類驗(yàn)收標(biāo)準(zhǔn).....................................................................442.2.2.制定驗(yàn)收要求................................................................................452.2.3.常見的驗(yàn)收方式有哪些.................................................................482.2.4.填寫驗(yàn)收?qǐng)?bào)告表.............................................................................49訂購單....................................................................................50驗(yàn)收單....................................................................................51驗(yàn)收?qǐng)?bào)告表..............................................................................522.2.5.出現(xiàn)驗(yàn)收異常及時(shí)處理.................................................................52采購驗(yàn)收異常處理規(guī)定..............................................................532.2.6.按步驟完成退貨.............................................................................55退貨單....................................................................................562.3.好好保存餐飲原料...........................................................................562.3.1.食材儲(chǔ)存管理................................................................................56食材儲(chǔ)存管理辦法.....................................................................572.3.2.定期清潔倉庫................................................................................58庫房食品衛(wèi)生管理制度..............................................................582.3.3.食材發(fā)放要按規(guī)矩來.....................................................................59出庫管理制度...........................................................................592.4.做好采購細(xì)節(jié)...................................................................................602.4.1.注意查驗(yàn)和索取各項(xiàng)票證.............................................................612.4.2.如何選擇供應(yīng)商.............................................................................622.4.3.預(yù)防中飽私囊................................................................................64【工作梳理與指導(dǎo)】流程梳理..........................................................................................65按圖索驥..........................................................................................66答疑解惑..........................................................................................66實(shí)用模板..........................................................................................66第3章 樓面管理工作精細(xì)又復(fù)雜3.1.提供好的服務(wù)讓客戶賓至如歸.....................................................683.1.1.樓面工作禮儀要求.........................................................................68樓面禮儀總則...........................................................................68樓面員工禮儀評(píng)估表.................................................................703.1.2.特殊顧客特殊對(duì)待.........................................................................703.1.3.顧客意見很重要.............................................................................72××顧客意見調(diào)查問卷..............................................................73用餐意見表..............................................................................753.1.4.客人投訴慎重處理.........................................................................76顧客投訴處理方案.....................................................................783.1.5.引進(jìn)自助點(diǎn)餐新形式.....................................................................80 支付寶掃碼點(diǎn)單系統(tǒng).................................................................823.2.定時(shí)檢查樓面工作...........................................................................883.2.1.營業(yè)前例行檢查.............................................................................88餐廳工作檢查規(guī)范.....................................................................893.2.2.營業(yè)中隨機(jī)檢查.............................................................................903.2.3.中午及晚上收尾工作檢查.............................................................91樓面日常檢查表........................................................................923.3.樓面工作中面臨的各種問題..........................................................933.3.1.如何處理顧客醉酒.........................................................................933.3.2.各種意外事件考驗(yàn)餐飲管理.........................................................94【工作梳理與指導(dǎo)】流程梳理..........................................................................................96按圖索驥..........................................................................................97答疑解惑..........................................................................................97實(shí)用模板..........................................................................................97第4章 傳統(tǒng)與現(xiàn)代營銷結(jié)合使用4.1.常見的宣傳手段...............................................................................994.1.1.給餐廳打廣告................................................................................99 “營養(yǎng)還是蒸的好”鎖定受眾群...............................................1014.1.2.打出特色菜品..............................................................................1024.1.3.宣傳服務(wù)水準(zhǔn)..............................................................................103 提供附加服務(wù)提高顧客滿意度..................................................1044.1.4.節(jié)假日促銷..................................................................................106中秋節(jié)促銷活動(dòng)方案...............................................................1064.1.5.跨界促銷多條路...........................................................................1084.2.互聯(lián)網(wǎng)營銷模式.............................................................................1094.2.1.認(rèn)識(shí)O2O平臺(tái)............................................................................109 餐飲店入駐美團(tuán)外賣...............................................................1114.2.2.大數(shù)據(jù)營銷方式有哪些...............................................................114 餐飲店的用戶畫像..................................................................115 漢堡店的營銷策略..................................................................1174.2.3.微博營銷技巧..............................................................................1174.2.4.微信營銷......................................................................................1224.3.策劃餐飲促銷活動(dòng).........................................................................1244.3.1.選擇促銷方式..............................................................................1244.3.2.促銷活動(dòng)總結(jié)..............................................................................125促銷活動(dòng)總結(jié).........................................................................125【工作梳理與指導(dǎo)】流程梳理........................................................................................127按圖索驥........................................................................................128答疑解惑........................................................................................128實(shí)用模板........................................................................................129第5章 加強(qiáng)各項(xiàng)廚房事務(wù)管理5.1.廚房員工安全第一.........................................................................1315.1.1.規(guī)定廚房人員責(zé)任.......................................................................131廚房相關(guān)人員基本職責(zé)............................................................1315.1.2.廚房安全管理..............................................................................132后廚安全管理制度...................................................................1325.1.3.預(yù)防各種事故傷害.......................................................................1345.2.一步一步生產(chǎn)菜品.........................................................................1375.2.1.菜品生產(chǎn)的基本流程...................................................................1375.2.2.菜品切配質(zhì)量標(biāo)準(zhǔn).......................................................................139餐廳菜品切配質(zhì)量標(biāo)準(zhǔn)............................................................1395.2.3.打荷環(huán)節(jié)不要忽略.......................................................................1425.2.4.菜品質(zhì)量標(biāo)準(zhǔn)有哪些...................................................................143中餐菜品質(zhì)量標(biāo)準(zhǔn)...................................................................1445.2.5.檢查菜品加工環(huán)節(jié).......................................................................1465.3.有創(chuàng)新才有發(fā)展.............................................................................1475.3.1.激勵(lì)廚師進(jìn)行菜品創(chuàng)新...............................................................147餐廳廚房菜品創(chuàng)新與激勵(lì)辦法...................................................1485.3.2.按規(guī)定申報(bào)創(chuàng)新菜品...................................................................150新菜品申報(bào)表.........................................................................1515.3.3.創(chuàng)新菜品評(píng)定標(biāo)準(zhǔn).......................................................................152【工作梳理與指導(dǎo)】流程梳理........................................................................................154按圖索驥........................................................................................155答疑解惑........................................................................................155實(shí)用模板........................................................................................155第6章 財(cái)務(wù)收支不能出錯(cuò)6.1.減少成本才能開源節(jié)流................................................................1576.1.1.明白餐飲成本有哪些...................................................................1576.1.2.控制人工成本..............................................................................1586.1.3.水電煤氣支出不容小覷...............................................................1606.1.4.維護(hù)保養(yǎng)各項(xiàng)設(shè)備.......................................................................161餐廳電器設(shè)備保養(yǎng)注意事項(xiàng)......................................................161設(shè)備日常維護(hù)計(jì)劃表...............................................................163設(shè)備檢查責(zé)任表......................................................................1636.2.不要小瞧收銀工作.........................................................................1646.2.1.明確收銀員的責(zé)任.......................................................................1646.2.2.結(jié)賬工作流程..............................................................................1666.3.各項(xiàng)餐飲費(fèi)用的管理.....................................................................1676.3.1.留足備用金以備不時(shí)之需...........................................................1676.3.2.核查每日營業(yè)收入.......................................................................168餐廳營業(yè)收入日統(tǒng)計(jì)表............................................................1696.3.3.各項(xiàng)費(fèi)用報(bào)銷流程.......................................................................169餐廳各項(xiàng)費(fèi)用報(bào)銷規(guī)定............................................................1706.3.4.應(yīng)收賬款及時(shí)追討.......................................................................171應(yīng)收賬款催款函......................................................................173【工作梳理與指導(dǎo)】流程梳理........................................................................................174按圖索驥........................................................................................175答疑解惑........................................................................................175實(shí)用模板........................................................................................175第7章 做好餐飲營運(yùn)與衛(wèi)生管理7.1.安全乃營運(yùn)第一要緊事................................................................1777.1.1.消防安全不能亮紅燈...................................................................1777.1.2.煤氣使用要規(guī)范...........................................................................179液化氣安全使用管理規(guī)定.........................................................1797.1.3.小偷小摸損失不小.......................................................................180 門店簡陋防盜措施引來小偷.....................................................1807.1.4.停電讓安全隱患變大...................................................................1827.1.5.顧客丟失財(cái)物不能推卸責(zé)任.......................................................183顧客遺失物品移交保存規(guī)定......................................................1847.2.食品安全影響重大.........................................................................1857.2.1.餐具清洗要仔細(xì)...........................................................................1857.2.2.各項(xiàng)設(shè)備衛(wèi)生管理標(biāo)準(zhǔn)...............................................................1877.2.3.食品衛(wèi)生的基本要求...................................................................189餐飲服務(wù)食品安全監(jiān)督管理辦法................................................1907.2.4.保證采購環(huán)節(jié)的原料衛(wèi)生...........................................................1927.3.如何處理食物不良反應(yīng)................................................................1937.3.1.培訓(xùn)員工食物中毒有關(guān)知識(shí).......................................................1947.3.2.懂得預(yù)防各類食物中毒...............................................................1967.3.3.提醒顧客常見過敏原...................................................................1997.3.4.食物過敏的常見反應(yīng)...................................................................2017.4.工作人員健康檢查.........................................................................2027.4.1.招聘員工要求健康檢查...............................................................2027.4.2.定期進(jìn)行員工體檢.......................................................................203從業(yè)人員健康及衛(wèi)生管理制度...................................................203從業(yè)人員健康管理檔案表.........................................................2047.4.3.員工衛(wèi)生意識(shí)培養(yǎng).......................................................................205從業(yè)人員食品安全知識(shí)培訓(xùn)制度................................................205餐廳員工衛(wèi)生知識(shí)培訓(xùn)試題......................................................2077.5.其他衛(wèi)生問題解決與防治............................................................2097.5.1.餐飲垃圾處理..............................................................................2097.5.2.防治蟲鼠、蒼蠅、蟑螂...............................................................2117.5.3.制定衛(wèi)生檢查標(biāo)準(zhǔn).......................................................................213餐廳衛(wèi)生檢查標(biāo)準(zhǔn)...................................................................213餐廳衛(wèi)生檢查考核表...............................................................214【工作梳理與指導(dǎo)】流程梳理........................................................................................216按圖索驥........................................................................................217答疑解惑........................................................................................217實(shí)用模板........................................................................................218試題答案........................................................................................218