(B2). With Regard To The Background Music And Food And Beverage Catering Reform

A restaurant on the grade. As to create a relaxed comfortable atmosphere. And even to their employees a comfortable working environment. In addition to security analogue services. Health. Food quality and other things. And ultimately, the help of background music. However, most often Restaurant background music for the management of the importance degrees are not enough. I see you have the following:



1. The beginning of work to choose light music. In order to mobilize the morale of the staff;

2. Sino-British business brisk tempo music. It is with pleasure;

3. Rest time of music to lyric. Gentle mainly;

4. The start of business. Can be fixed released the same song. To play a role to remind;

5. Bogey put in the pop business. The best in music-oriented. Tune in to replace the same time. It should be retained in a beautiful song as fixed Restaurant owners Qu. The voice of control should be moderate. Avoid sometimes big, sometimes small. And the need to by the person responsible;



Food and beverage industry is a complex structure of the operation: the production of a dish is expected to vote. Roughing. Fine processing. Heating mature. Seasonings.. Costumes and other complex processes. Food is to rely on the traditional craft services for consumers. Trades more . the division of fine. demanding. highly technical. Each and every element of the essence. Every job must be reasonable arrangement. a reasonable division of labor. Therefore, the selection of chef team. the selection of middle managers in particular should be carefully following the hotel management to talk about my point of view::"two-thirds of technology. plague management." on the management. how important it is. in management would like to emphasize the results. emphasized efficiency. emphasis on quality. survival lies in management. Management will not be a good bad-effectiveness.



To do a good job in the following summary of our hotel management experience.

(1) employees do a good job in their own qualities. Abide by professional ethics. Strict labor discipline. Explicit management statute. Formulation of management systems and production standards. Do a good job each and every aspect of the organization. Conductor. Oversight and regulation. Service personnel must be training induction.. prompted and motivated staff. a day to have regular system. summing up the shortcomings. promote the advantages.

(2) drop Chengcai knife. The best use. No matter what dishes should be operating the waste rate down to the lowest strata. The cost of the landing rate to the highest levels. The cost of raw materials is the basis of cuisine. Costs of the size of the decision of profits high or low. Therefore, the election is expected to lower the costs. let consumers. in order to better prices for customers to receive. dishes to establish standards for card varieties. provides varieties of raw materials they use. specifications and quantities. accurate cost accounting. all production rate according to specifications standard operation. so that the control of the cost. also ensured the consistency of product quality. be standardized. to maintain the quality of the meals very good.

(3) to lead the operation led initiative dishes. Dishes continuously from mid-range launch of our specialty. And sold at high prices to the cost slightly. To stimulate consumer guests. Active hotel atmosphere. But also to adapt them to the level of consumption those needs. in order to seize the initiative in the catering business. (4), fresh flavor with no fixed. palatability and optional. regardless of what operating dishes. must do as the Romans do. to local tastes, taking into account the front. adapt to changing local tastes. let consumers accepted. customers that it is delicious,"Long live." Cantonese say. Hong Kong-style Cantonese. Hunan. Sichuan and other local habits. highlighting their characteristics maintained. to identify the basis. We must adapt to local tastes and habits.

(5) to safety in production. All departments to grasp their own area of responsibility (including raw materials. Health, etc.). Procurement. Warehouses. Production must be itemized account in next book; services. Production. Cashier must also establish a good financial system. Implemented piecewise. periodic inspection departments of health. production. form a good working environment. I think. If you want to do a good job in our hotel. should be aware of the larger environment. the general trend. a good grasp of our customers psychological groups. taste. do know known Peter. scientific decision-making. find ways of operating. traditional dishes with the introduction of improved food and innovative cuisine three-way go hand in hand. only broaden the line of thought. to adapt to today's economic and social catering market consumer demand. can stand in the fierce competition in the foot. leadership Dining flow of North Korea.