(B3). Food & Beverage Department Of Human Resources Management

Food & Beverage Department is indispensable to a modern hotel for customer service. For hotel revenue-generating departments. In the hotel operation is playing an increasingly important role. With the development of social productive forces. The international community. Increasingly frequent economic exchanges. Tourism industry's rapid development. People's living standards greatly improved. catering industry is bound to further the prosperity and development.

Economic globalization. Diversified so that food and beverage market competition even more fierce competition. At the same time, faced with the world. Explore the international market opportunities and challenges. Hotel industry and catering market. The final analysis, in essence, is the competition of talents. In order to fierce competition. invincible. as soon as possible with the international food and beverage industry with the merger of sync. First and foremost is to do a good job catering the Department of Human Resources Management."establish a people-oriented"."enterprises were the first elements of" management concept.

Do a good job catering to the Department of Human Resources Management. To fully mobilize the enthusiasm of all staff. To create a better economic and social benefits. Should be a reasonable limit. Scientific arrangements. Full training. Incentive mechanism several fronts?



A. reasonable quota. Scientific arrangements

Fixed quota is based on the work of food and beverage management. Of food and beverage prepared by the Department of various programs. Implemented system of personal responsibility and economic accounting system. To provide a scientific basis. To prevent an oversupply of labor. Servitude inequality drawbacks. Conducive to improving the kitchen. Restaurant staff enthusiasm and labor efficiency. to comply with a principle: that highlighted a"precision" is used. institutions should fine. staff to sperm. guarantee operation at full capacity. to do everything it was tube. steward everyone.



I see you can use the following method:

(A) According to the size of the hotel. Hierarchy. Pro-rata quota. General. Managers should grasp at 1: 10. Restaurant staff and kitchen staff should be the proportion of 1: 1.

(B) According to the number of labor efficiency. The combination of the staffing and fixed. A lot of the restaurant to restaurant type, and tables and chairs. Reception guests can be the basis of the number of personnel to carry out. For example: the ballroom. Senior Banquet: a round table. 10 guests. Attendants were assigned to be 2-3; general Banquet: 1 Table 10 guests. a waiter can.

(C) the number of job responsibilities and equipment: Food & Beverage office staff and a number of positions to be left unattended. Quota under the terms of reference; the number of quota under the equipment. Still have the operational capacity of the staff. Proficiency. Concrete hands.

(D) the frequency of scientific arrangements. F & B and more a result of trades. Posts big difference. Schedule to adapt to business needs. Regardless of class system. Two-shift or three shifts. Must ensure that restaurant operators and services to meet needs. Reasonable scientific arrangements. that is, to play the enthusiasm of the staff. guarantee operation at full capacity. to consider the affordability of staff and difficulties. concerned about the health of employees. to avoid overloading staff work long-term war-weariness. people's affordability is limited. overload work. a long time do not receive adequate rest. is necessary to wear down the body. over time. Restaurant operators will be affected.

In the number of quota management. To do"everything it was tube. Everyone steward" of the scientific management mechanism. Be simplified. Multi-skill. More than one level. More responsible for the post. More than one Kong.



B. effectively and satisfactorily carry out full training

F & B to in the fierce competition. Unwilling person. Made obvious advantage. On the need to strengthen the full training. Comprehensively improve the overall quality. To do a good job in training. The key is to be innovative thinking. We should continue to accept the new theory. new concepts. new things. Only innovation. able to sustain their development. Innovation is the source of endless restaurants and inexhaustible motive force. As long as adhere to ideological innovation. will be able to achieve technological innovation. to guests to provide new products. training in real terms also acquire new knowledge. new theory. the process of new technologies.



A lot of information indicating that. Training and training is not very different. Abroad Hotel Group. There are a number of training bases. Every year, a strict training program. Like a well-known brands,"Kentucky" attaches great importance on staff training. And there training and education base. through training to enable staff to enhance job skills. enriching employees improve their knowledge. to provide personal development opportunities. for enterprise development has injected vitality.



In recent years, as domestic. Emerged sounding name brands""."Green Pavilion Cafe." Their success. Is also attributed to training and learning. They go out of the country to the Japanese. The United States and Europe and other countries to learn advanced modern management concepts. Please Professor domestic institutions. catering industry expert guidance. or hire professionals. Their common ground is learning. Learning. further study.



Food & Beverage Department of comprehensive training. These mainly include: the management of personnel training. Ethics training. Professional knowledge and skills based on training and foreign language training.



In the training methods should be flexible and diverse. Take various forms. The most commonly used is"Please come in"."Sent out." Invited experts and professors in tertiary institutions at home and abroad and cooking business sector master the theoretical knowledge and practical skills training seminars.



Conditional words. The management personnel. Operational backbone out of the country to carry out further studies. Or to the well-known catering enterprises learning. In order to reinforce and assess learning outcomes of training. Peacetime to have plans to carry out job training. Technology race. Operational evaluation. The consolidation of management level. cooking skills. service skills.



C. the establishment of employee incentives

In regard to staff motivation. Through the construction of enterprise culture. Entrepreneurial spirit. In the enterprise to form a corporate cohesion and team spirit. Esprit de corps by the specific objectives and means of comprehensive management of the composition of the theoretical system. In the team and staff incentives aspects. well-known brands,"Kentucky" incentive to pay particular attention to culture."Kentucky" to the successful development in China. as well as from the cultural incentive. Group executives made frequent visits to a restaurant inspire staff morale. jurisdiction to conduct regular inspections on their own restaurant. so that more effective communication from top to bottom . so that subordinates have a sense of honor. pride. enhance the sense of responsibility.



"Team spirit is the soul of business!" In the specific practice. I think we should take the following measures:

(A) must first have a good business environment

Only employees can establish a caring feel. Respect a good environment. Staff will redouble their work conscientiously. Not happy employees. There would be no happy guests.

(B) of the ideal staff. Objectives and self-worth of incentives

According to the development of enterprises. Formulate a specific target. So that everyone has its own objectives. Motivate staff to complete its work for the goals of competition. Encouraged by the staff to overcome difficulties. Tatsu not give up until the determination of the target. Recognize that the value of self. If enterprises to participate in excellence. stars assessment and other activities. enterprises to achieve the goals motivate staff. so that they will be unpaid. non-working hours. to create all the conditions.In order to achieve the goal of my work.

(C) fine example has boundless power of the

An example is very specific. Like leadership by example. Units advanced. Advanced examples. As well as heroes and models in society. In the history of the hero can motivate staff to make extraordinary achievements.

(D) clear rewards and punishments. Inspire people to use the system

All times and in all moral and material incentives. Has always been a powerful and effective incentive and management tools.

For example, good for technology. Made great contributions. Hard working staff. From the spirit of give praise. From the material reward. In accordance with the needs. Can change the key or be able to play a bigger role in the post. Promoted promotion. Out study tours. Postgraduate. Or giving priority to housing. Through the above means. recipient will have a positive impact on the psychological. have a positive upward force. and to promote enterprise within the healthy development of interpersonal relationships.

On the technology gap. Breach of discipline. Caused the loss of penalties to be fine. Incorrigible staff. Should be dismissed. Appropriate punishment. Can be educated people around. Learn a lesson from. Have had impunity will affect the enthusiasm of the staff . give rise to adverse effects.

Chinese and foreign well-known brands and successful catering enterprises in line with their own businesses have a real system and the job responsibilities. To regulate the words and deeds of employees. Use the system to shape a group of people. Ensured the work of high-speed operation; series of effective systems and measures To lay the foundation for enterprise management.

Practice has proved that. To use the system management is a long-term. From the scientific mechanism of power is enormous. As long as effective in maintaining a system of absolute authority. Will be able to embark on the standardization of enterprise management.