339-每日财务报表r.pptVIP

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2017-09-29 发布于陕西
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339-每日财务报表r.ppt

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Unit 2 Management on daily operation of dinning room and bar Topics The service tasks in dinning room Indirect service: Preparations backstage services Direct service: Greeting guests, seating, take reservations Sales service: Taking orders, table service, The organizational structure in dinning room Dinning room/hall/restaurant management Planning Menu planning (in accordance with the market demand) Products Pricing Facilities equipments planning(in accordance with the business scale, products, capacity) 3) Service planning (in accordance with the needs of target customers’) *Service Standards *Service procedures *Guideline to check the service quality 4) Costs planning The wastage standards (Eg. The wastage of dishware / table ware, the washing and wastage plan of cloth) 5) Sales planning The plan of expected sales volume in various period. 2 Organizing (also called people management) The organizing and allocating of staff Shift arrangement (班次安排)： ⑴ 满足经营服务需求，科学合理。闲时少留人，忙时多排人。（2）最大限度发挥员工的潜力，同时考虑员工的承受能力。 3. Service Quality Management Including：service atmosphere 、service equipment/facilities、service attitude Methods： Training Set down service standards and evaluation methods Consolidate quality consciousness and communication Control and supervise Pre-control, on-site control, and feedback control Complain management 餐厅经理的主要工作 1. Operation analysis 1) the average expenditure of customers in restaurant 2)the turnover rate(周转率) of restaurant seats 3)the average reception quantity per staff 4)costs rate（成本率） 5)gross profit rate(毛利率) 6)sales analysis 2. Day-to-day Management 1) directing and coordinating 2) preside the pre-meal meeting主持餐前会 3) patrolling and supervising巡视督导 4) training Attending various meetings各种会议 Regular meeting of FB dept. 例会 (每日一次) Report the operational situation of each restaurant Notify the information abou