Introduction
The system of operations of a department in a hotel has be chosen is Food and Beverage (F&B) department. Catering business management is through the production of dishes and customer service process planning, organization, coordination, command, supervision, accounting and other work to complete. Its business process for the production, sales, service and consumption is almost instantly completed, that is a short production time, with the production with the sale, service and consumption at the same time. This requires F&B production must be based on the needs of customers immediately, produced immediately sold, cannot be made in advance, otherwise it will affect the food color, smell, taste, shape, or even rotten, resulting …show more content…
While the cost of reasonable control is multifaceted, the cost is too high or too low also have a negative impact on the F&B business. Therefore, the first suggestion for improvement to F&B department is develop a reasonable menu price. The price of the menu, the size of the profit, the intensity of the market competition, directly affected by the cost of food control, and food costs are also affected by food procurement, transport losses, storage, processing, rational use of raw materials, and many other aspects of the impact. To this end, we need to develop a reasonable and competitive menu prices, be sure to link from all aspects of strict food cost control management, if not the menu price are produce does not have the ability to attract guests to come to dinner, do not have the effect of generating …show more content…
Forecast how much difficulty, how many degrees can be completed and so on. This statement shows that only a good plan will stabilize the heel, an orderly work, no matter in which business, such as unit leaders or superiors is an unplanned leader, then the company is like a mess of business, no Results. First we should start to discuss the menu price, according to the restaurant’s history, we can know which dishes are is unwanted dishes then removal it, this can reduce the cost of materials and can control the menu price at the right price. Besides, the manager sets the standard of service quality, carefully considers the employee's abilities, attitudes and expertise, and then sets the desired productivity. The distribution of personnel is based on the standard productivity, with the number of visitors to the distribution of different. Distribution should pay attention to the workload of each employee is appropriate, so as not to affect the quality of work. When the successful completion of the above recommendations, we can have the flow of money to the third step, increase the special in restaurant, so that guests receive special experience and will come
The system of operations of a department in a hotel has be chosen is Food and Beverage (F&B) department. Catering business management is through the production of dishes and customer service process planning, organization, coordination, command, supervision, accounting and other work to complete. Its business process for the production, sales, service and consumption is almost instantly completed, that is a short production time, with the production with the sale, service and consumption at the same time. This requires F&B production must be based on the needs of customers immediately, produced immediately sold, cannot be made in advance, otherwise it will affect the food color, smell, taste, shape, or even rotten, resulting …show more content…
While the cost of reasonable control is multifaceted, the cost is too high or too low also have a negative impact on the F&B business. Therefore, the first suggestion for improvement to F&B department is develop a reasonable menu price. The price of the menu, the size of the profit, the intensity of the market competition, directly affected by the cost of food control, and food costs are also affected by food procurement, transport losses, storage, processing, rational use of raw materials, and many other aspects of the impact. To this end, we need to develop a reasonable and competitive menu prices, be sure to link from all aspects of strict food cost control management, if not the menu price are produce does not have the ability to attract guests to come to dinner, do not have the effect of generating …show more content…
Forecast how much difficulty, how many degrees can be completed and so on. This statement shows that only a good plan will stabilize the heel, an orderly work, no matter in which business, such as unit leaders or superiors is an unplanned leader, then the company is like a mess of business, no Results. First we should start to discuss the menu price, according to the restaurant’s history, we can know which dishes are is unwanted dishes then removal it, this can reduce the cost of materials and can control the menu price at the right price. Besides, the manager sets the standard of service quality, carefully considers the employee's abilities, attitudes and expertise, and then sets the desired productivity. The distribution of personnel is based on the standard productivity, with the number of visitors to the distribution of different. Distribution should pay attention to the workload of each employee is appropriate, so as not to affect the quality of work. When the successful completion of the above recommendations, we can have the flow of money to the third step, increase the special in restaurant, so that guests receive special experience and will come