餐(can)飲(yin)管(guan)理(li)特(te)點：產銷即時性，收入彈性大。餐(can)飲(yin)業(ye)務(wu)管(guan)理(li)是(shi)通過對(dui)菜點的制(zhi)作(zuo)(zuo)和對(dui)客服(fu)務(wu)過程(cheng)的計劃、組織、協調、指(zhi)揮、監督(du)、核算等工作(zuo)(zuo)來完成的。其業(ye)務(wu)過程(cheng)表現為生(sheng)產、銷售(shou)(shou)、服(fu)務(wu)與(yu)消費(fei)幾乎是(shi)在瞬(shun)間完成的，即具有生(sheng)產時間短，隨(sui)產隨(sui)售(shou)(shou)，服(fu)務(wu)與(yu)消費(fei)處于同一(yi)時間的特(te)點。這就(jiu)要(yao)求餐(can)飲(yin)部必(bi)須根據客人需要(yao)馬上生(sheng)產，生(sheng)產出來立即銷售(shou)(shou)，不能(neng)事先制(zhi)作(zuo)(zuo)，否(fou)則就(jiu)會影響(xiang)菜的色、香、味、形(xing)，甚(shen)至腐爛(lan)變(bian)質，造成經濟損失(shi)。由(you)此可見，做(zuo)好預測分(fen)析，掌握(wo)客人需求，提高工作(zuo)(zuo)效率，加強現場(chang)控制(zhi)，是(shi)飯店(dian)餐(can)飲(yin)管(guan)理(li)的重(zhong)要(yao)課(ke)題。餐(can)飲(yin)管(guan)理(li)需要(yao)關注(zhu)市場(chang)趨勢(shi)和競爭對(dui)手，及(ji)時調整經營策略。浙江小炒(chao)餐(can)飲(yin)管(guan)理(li)制(zhi)度(du)

餐(can)飲(yin)(yin)(yin)管(guan)理(li)(li)(li)(li)(li)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)內(nei)容(rong)(rong)：本(ben)課(ke)程(cheng)的(de)(de)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)內(nei)容(rong)(rong)從學(xue)(xue)(xue)(xue)(xue)生職(zhi)業能力培(pei)(pei)養的(de)(de)基(ji)本(ben)規律(lv)和(he)(he)社會對人才(cai)的(de)(de)實(shi)(shi)際需求出發，以崗位群的(de)(de)工作為(wei)(wei)(wei)依(yi)據，通過(guo)循序漸進的(de)(de)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)與實(shi)(shi)訓(xun)(xun)(xun)，培(pei)(pei)養既(ji)有(you)餐(can)飲(yin)(yin)(yin)服務(wu)與管(guan)理(li)(li)(li)(li)(li)理(li)(li)(li)(li)(li)論(lun)(lun)知識，又(you)有(you)操作技(ji)能和(he)(he)實(shi)(shi)際工作能力，能滿(man)足(zu)高(gao)星級飯店餐(can)飲(yin)(yin)(yin)業務(wu)的(de)(de)高(gao)級技(ji)術型(xing)人才(cai)。本(ben)課(ke)程(cheng)包括(kuo)理(li)(li)(li)(li)(li)論(lun)(lun)課(ke)與實(shi)(shi)訓(xun)(xun)(xun)課(ke)，采用模塊式教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)。總課(ke)時為(wei)(wei)(wei)108學(xue)(xue)(xue)(xue)(xue)時，其中(zhong)理(li)(li)(li)(li)(li)論(lun)(lun)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)72學(xue)(xue)(xue)(xue)(xue)時，實(shi)(shi)訓(xun)(xun)(xun)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)包括(kuo)8個(ge)項目36學(xue)(xue)(xue)(xue)(xue)時。理(li)(li)(li)(li)(li)論(lun)(lun)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)與實(shi)(shi)訓(xun)(xun)(xun)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)比例為(wei)(wei)(wei)2:1。在教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)過(guo)程(cheng)中(zhong)，課(ke)題組根(gen)據學(xue)(xue)(xue)(xue)(xue)生的(de)(de)具(ju)體情況與酒(jiu)店企(qi)業合作，開展課(ke)程(cheng)共建(jian)。由酒(jiu)店餐(can)飲(yin)(yin)(yin)部經(jing)理(li)(li)(li)(li)(li)、主管(guan)、培(pei)(pei)訓(xun)(xun)(xun)師協助在學(xue)(xue)(xue)(xue)(xue)院三星級實(shi)(shi)習酒(jiu)店旅(lv)苑(yuan)賓館及被評為(wei)(wei)(wei)浙江省高(gao)職(zhi)旅(lv)游類示范性實(shi)(shi)踐教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)基(ji)地的(de)(de)模擬中(zhong)西餐(can)廳、酒(jiu)館等進行全真環境的(de)(de)現(xian)場實(shi)(shi)訓(xun)(xun)(xun)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)，覆(fu)蓋率為(wei)(wei)(wei)實(shi)(shi)訓(xun)(xun)(xun)教(jiao)(jiao)(jiao)學(xue)(xue)(xue)(xue)(xue)內(nei)容(rong)(rong)的(de)(de)80%以上。鎮(zhen)江包廂餐(can)飲(yin)(yin)(yin)管(guan)理(li)(li)(li)(li)(li)包含哪些餐(can)飲(yin)(yin)(yin)管(guan)理(li)(li)(li)(li)(li)歷史(shi)背景(jing)：在我國餐(can)飲(yin)(yin)(yin)管(guan)理(li)(li)(li)(li)(li)的(de)(de)雛(chu)形要(yao)追溯到秦(qin)漢。

餐(can)(can)(can)(can)(can)(can)(can)(can)(can)飲管理(li)的員工(gong)用(yong)(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：1.就餐(can)(can)(can)(can)(can)(can)(can)(can)(can)一(yi)(yi)律在(zai)(zai)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)廳(ting)進(jin)行(xing)，廠區(qu)內其(qi)(qi)它任何(he)地方不(bu)(bu)得(de)烹煮進(jin)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)。2.嚴(yan)格(ge)按餐(can)(can)(can)(can)(can)(can)(can)(can)(can)廳(ting)就餐(can)(can)(can)(can)(can)(can)(can)(can)(can)時(shi)(shi)間進(jin)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)，其(qi)(qi)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)廳(ting)開放(fang)時(shi)(shi)間如(ru)(ru)下(xia)(xia)：早餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：07:00—7:40中餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：12:00—12:30晚餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：17:30—18:00。具體用(yong)(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)時(shi)(shi)間按各部(bu)(bu)門(men)(men)(men)(men)下(xia)(xia)班時(shi)(shi)間表規定時(shi)(shi)間為準。3.員工(gong)打飯(fan)/打菜必(bi)須(xu)(xu)排隊并接(jie)受廚房工(gong)作(zuo)(zuo)人(ren)員和保安的管理(li)。不(bu)(bu)準插隊，不(bu)(bu)準備、一(yi)(yi)人(ren)打多(duo)份。4.就餐(can)(can)(can)(can)(can)(can)(can)(can)(can)時(shi)(shi)要(yao)有(you)良(liang)好(hao)的姿態，不(bu)(bu)得(de)揮(hui)動筷(kuai)、匙、叉(cha)妨礙鄰桌。5.就餐(can)(can)(can)(can)(can)(can)(can)(can)(can)時(shi)(shi)不(bu)(bu)得(de)高聲(sheng)喧嘩，碗、筷(kuai)、匙不(bu)(bu)得(de)故作(zuo)(zuo)撞擊(ji)聲(sheng)。6.果核骨制，余(yu)飯(fan)剩(sheng)菜，不(bu)(bu)可隨手棄置。用(yong)(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)完畢須(xu)(xu)各自(zi)整理(li)桌面，倒置指定桶(tong)類。7.力行(xing)儉(jian)省節約，飯(fan)食多(duo)少盛多(duo)少，杜(du)絕(jue)剩(sheng)菜剩(sheng)飯(fan)。8.餐(can)(can)(can)(can)(can)(can)(can)(can)(can)廳(ting)內禁止吸煙。9.凡(fan)協力廠商來廠洽(qia)公(gong)人(ren)員，可在(zai)(zai)干部(bu)(bu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)廳(ting)就餐(can)(can)(can)(can)(can)(can)(can)(can)(can)，但必(bi)須(xu)(xu)在(zai)(zai)上午10：00，下(xia)(xia)午15：00以前(qian)通知廚房，由洽(qia)談(tan)部(bu)(bu)門(men)(men)(men)(men)干部(bu)(bu)帶入餐(can)(can)(can)(can)(can)(can)(can)(can)(can)廳(ting)就餐(can)(can)(can)(can)(can)(can)(can)(can)(can)。10.各部(bu)(bu)門(men)(men)(men)(men)如(ru)(ru)晚間加班至23：00或啟動夜班，須(xu)(xu)在(zai)(zai)下(xia)(xia)午16：30前(qian)通知廚房，以便廚房準備工(gong)作(zuo)(zuo)，逾(yu)時(shi)(shi)報餐(can)(can)(can)(can)(can)(can)(can)(can)(can)，所(suo)造成用(yong)(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)不(bu)(bu)便，由各部(bu)(bu)門(men)(men)(men)(men)管理(li)自(zi)行(xing)解(jie)決(jue)工(gong)作(zuo)(zuo)。11.每月一(yi)(yi)日及十五(wu)日實(shi)行(xing)加餐(can)(can)(can)(can)(can)(can)(can)(can)(can)制,用(yong)(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)者須(xu)(xu)持票進(jin)行(xing)加餐(can)(can)(can)(can)(can)(can)(can)(can)(can)。

餐飲管(guan)(guan)理(li)(li)(li)中安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)管(guan)(guan)理(li)(li)(li)的(de)(de)(de)目的(de)(de)(de)：餐飲管(guan)(guan)理(li)(li)(li)中安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)管(guan)(guan)理(li)(li)(li)的(de)(de)(de)目的(de)(de)(de)，就是要消除不安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)因素，消除事故的(de)(de)(de)隱患，保(bao)(bao)(bao)(bao)障員工(gong)的(de)(de)(de)人身(shen)安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)和(he)企業及廚(chu)房財(cai)產不受損失(shi)。廚(chu)房不安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)因素主(zhu)要來自主(zhu)觀、客(ke)(ke)觀兩個(ge)方(fang)面：主(zhu)觀上(shang)(shang)(shang)是員工(gong)思想上(shang)(shang)(shang)的(de)(de)(de)麻(ma)痹，違反(fan)安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)操(cao)作規程(cheng)(cheng)及管(guan)(guan)理(li)(li)(li)混亂，客(ke)(ke)觀上(shang)(shang)(shang)是廚(chu)房本身(shen)工(gong)作環境較差，設備、器具繁雜(za)集(ji)中，從而導(dao)致(zhi)廚(chu)房事故的(de)(de)(de)發生。針對上(shang)(shang)(shang)述情況，在(zai)加(jia)(jia)強安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)管(guan)(guan)理(li)(li)(li)時(shi)應主(zhu)要從以下幾個(ge)方(fang)面著手(shou)：（1）加(jia)(jia)強對員工(gong)的(de)(de)(de)安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)知識(shi)培訓，克服主(zhu)觀麻(ma)痹思想，強化安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)意識(shi)。未經(jing)培訓員工(gong)不得上(shang)(shang)(shang)崗(gang)操(cao)作。（2）建(jian)立健(jian)全(quan)(quan)(quan)(quan)各項(xiang)安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)制度，使(shi)各項(xiang)安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)措(cuo)施制度化、程(cheng)(cheng)序化。特(te)別是要建(jian)立防火(huo)安(an)(an)(an)(an)全(quan)(quan)(quan)(quan)制度，做(zuo)到有(you)章可循，責任到人。（3）保(bao)(bao)(bao)(bao)持(chi)工(gong)作區域的(de)(de)(de)環境衛生，保(bao)(bao)(bao)(bao)證(zheng)設備處(chu)于更佳運行狀態。對各種廚(chu)房設備采用(yong)定位管(guan)(guan)理(li)(li)(li)等科(ke)學管(guan)(guan)理(li)(li)(li)方(fang)法，保(bao)(bao)(bao)(bao)證(zheng)工(gong)作程(cheng)(cheng)序的(de)(de)(de)規范化、科(ke)學化。餐飲管(guan)(guan)理(li)(li)(li)定期進行環保(bao)(bao)(bao)(bao)宣傳(chuan)活動，提高顧(gu)客(ke)(ke)和(he)員工(gong)的(de)(de)(de)環保(bao)(bao)(bao)(bao)意識(shi)，共同保(bao)(bao)(bao)(bao)護環境。

餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)是(shi)指企(qi)業(ye)、醫院、學校、酒(jiu)店等根據需要將餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)服務承包給(gei)專業(ye)的(de)(de)餐(can)(can)飲(yin)(yin)(yin)公司(si)來管(guan)(guan)理(li)(li)(li)(li)，然后選(xuan)擇(ze)餐(can)(can)飲(yin)(yin)(yin)公司(si)所提(ti)供的(de)(de)各類菜式(shi)就(jiu)餐(can)(can)。餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)是(shi)一(yi)項集經(jing)營與(yu)管(guan)(guan)理(li)(li)(li)(li)、技術(shu)與(yu)藝術(shu)、秉承與(yu)創新于一(yi)體(ti)的(de)(de)業(ye)務工作，與(yu)其它部門(men)的(de)(de)管(guan)(guan)理(li)(li)(li)(li)相比(bi)，具(ju)有不同的(de)(de)特點，要求飯店在餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)上也應獨具(ju)特色，以(yi)適(shi)應管(guan)(guan)理(li)(li)(li)(li)主體(ti)的(de)(de)要求。中(zhong)文名(ming)(ming)：餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)；外(wai)文名(ming)(ming)：Catering management；對(dui)象：企(qi)業(ye)、醫院、學校、酒(jiu)店等；定義：制(zhi)定出(chu)適(shi)合飯店管(guan)(guan)理(li)(li)(li)(li)制(zhi)度與(yu)方法。當代餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)注重可(ke)持(chi)續發(fa)展和環境保護(hu)，推動有機(ji)食(shi)品和綠(lv)色餐(can)(can)廳(ting)的(de)(de)發(fa)展。浙江餐(can)(can)飲(yin)(yin)(yin)管(guan)(guan)理(li)(li)(li)(li)培訓

餐(can)飲管理在二戰后迎來(lai)了(le)(le)快(kuai)速發展，快(kuai)餐(can)和(he)連(lian)鎖餐(can)廳(ting)的興起(qi)改(gai)變了(le)(le)人們的用餐(can)習慣。浙江小炒餐(can)飲管理制度

餐(can)(can)(can)飲管理的(de)(de)(de)基本要點：要提高(gao)文(wen)化(hua)(hua)(hua)品位(wei)。中國烹飪原來就是(shi)文(wen)明(ming)和文(wen)化(hua)(hua)(hua)的(de)(de)(de)產(chan)物，作為星級酒店(dian)餐(can)(can)(can)廳(ting)(ting)，應努力豐富餐(can)(can)(can)飲市場的(de)(de)(de)文(wen)化(hua)(hua)(hua)內涵(han)，提高(gao)文(wen)化(hua)(hua)(hua)品位(wei)，把菜(cai)文(wen)化(hua)(hua)(hua)、吃文(wen)化(hua)(hua)(hua)、筵席宴會文(wen)化(hua)(hua)(hua)、餐(can)(can)(can)廳(ting)(ting)文(wen)化(hua)(hua)(hua)、服務(wu)文(wen)化(hua)(hua)(hua)、經營(ying)文(wen)化(hua)(hua)(hua)等貫穿于經營(ying)活(huo)(huo)(huo)動的(de)(de)(de)全過(guo)程(cheng)。可以(yi)采(cai)取“引(yin)進來，走出去(qu)”的(de)(de)(de)辦(ban)法，“引(yin)進來”即(ji)開(kai)辦(ban)有(you)關(guan)飲食文(wen)明(ming)、綠色(se)餐(can)(can)(can)飲、健康飲食之類的(de)(de)(de)講座，舉(ju)辦(ban)名人聚(ju)餐(can)(can)(can)會、名人品嘗會，舉(ju)行酒店(dian)與賓客、市民互動的(de)(de)(de)征集菜(cai)名、評選本店(dian)名菜(cai)等各項(xiang)活(huo)(huo)(huo)動；“走出去(qu)”即(ji)利用恰(qia)當時間、適當機會參與社會各項(xiang)美食推(tui)介促銷(xiao)活(huo)(huo)(huo)動和公益活(huo)(huo)(huo)動，增加文(wen)化(hua)(hua)(hua)的(de)(de)(de)附加值，并通過(guo)不間斷的(de)(de)(de)宣傳，借此推(tui)介自(zi)己的(de)(de)(de)品牌，擴大(da)社會影響(xiang)力。浙江小炒餐(can)(can)(can)飲管理制(zhi)度

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