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《餐饮出品管理》 讲师简介: 国内著名餐饮酒店管理实战派专家，毕业于瑞士理诺士酒店管理学院，香港理工大学酒店管理学硕士，曾就职于国内多家高级品牌企业。一直从事餐饮酒店的筹备、策划、培训及管理工作，近三十年餐饮酒店一线管理中积累了丰富的实战经验，有着非常独特的操作心得。所讲授课程全部以经典案例为主线，同时提供给大家很多实用的工具和经验。授课风格深入浅出，幽默风趣，观点新颖，倍受培训机构和学员的高度好评和赞誉。 课题：厨政管理革新与创意
餐饮业何去何从？“八高一低”现象使得“国八条”之后的餐饮业雪上加霜，出品是餐饮业的命脉，出品部的厨政管理尤为重要！移动互联时代的到来和新常态下的跨界模式对厨政管理将产生深远影响。创新型的厨政管理将告别原始，粗放型的厨政管理方式，数字化，简约化、绩效化、激励化的新厨政管理将会极大地促进烹饪业的快速进步和发展！ 课程大纲： 模块一 1 厨政管理难点汇总Summary of culinary management difficulities2 看移动互联和厨房高新设备是如何颠覆传统厨政管理的see how mobile internet and kitchen high tech equipment toppletraditional kitchen management 3 出品质量监管的新举措 new measures of supervision of culinary product quality 4 厨房布局、配置及餐具管理新趋势 new trends of kitchen layout allocation and tableware 模块二 module two 1一人多岗，一专多能 one person with multi skills & several positions 2．出品部岗位设置创新与人员配置分析Innovation of kitchenposition setting and the analysis of personnel allocation 3．如何实施部门整合、管理架构重组how to implement sectoral integration and management restructuring 4新厨政思路—“包产到户”new culinary ideas “household responsibility system” 模块三modules three 1．告别简单、繁琐的能耗节约办法say goodbye to simple and tedious energy saving measures 2 告别原始采购，堵住采购“黑洞”的新创举The new initiatives of plugging purchase“black hole” 3 人人争当菜品研发员 all staff strive to be food researcher 4．婚宴出品质量和上菜速度的改革the reform of wedding banquet product quality & serving speed 模块四 modules four 1．香港和瑞士酒店先进的厨政管理对我们的启示 the implications of Hong Kong and Switzerland advanced culinarymanagement 2 美国HACCP严格的食品安全体系对厨政管理新要求new requirements of US Strict food safety system HACCP 3单店模式和小微餐饮对厨政管理的深远影响profound influence for culinary management by individual& small restaurant pattern 4. 让厨房培训不再枯燥新方法 kitchen training--no longer boring 模块五 1菜品设计---有所为，有所不为menu design --sth to do and not to do 2奖勤罚懒，绩效考核立新功performanceappraisal reward the diligent and punish thelazy 3 积分制管理厨房，老板不在头疼manage thekitchen by using th points-based system4厨政管理ERP，管理更轻松 manage thekitchen by ERP , management is becoming easier 模块六 1档口外包的优劣势the advantages and disadvantages of food stalls outsourcing 2巧妙设计薪酬，厨房实现自我管理clever design of kitchen pay structure 4 无底薪模式，厨师、老板都开心no base salary model, both chef and boss are happy 5 留住小弟十妙招ten methods to keep kitchen bus boys
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