(英文版)酒店餐饮部.pptxVIP

Introduction of the hotel catering departments;The catering department in accordance with the hotel business and management policy, has overall responsibility for the department budget, planning, operation, supervision, Western-style food, snacks, each department manager, Chief Steward in strict accordance with the requirements to complete the work, and provide high quality service to guests as required;The importance of food and beverage;2、the hotel food and beverage is the hotel to participate in marketing competition often serve as the vanguard role, Moderno Hotel room standard competition relatively close, small room; and the restaurant has flexible, changeable. Hotel two conditions of rating similarity, It is often seen. its catering level decide the outcome of the. And the role of the catering department position in competition sometimes decides the rise and fall of the entire hotel.;3、 hotel is the ideal place for social gathering place, it continuously day and night and the hotel guests and outside guests frequent contact. Many guests often point to face, to the restaurant, bar impression as to the whole image of the hotel. Catering sector management quality, service quality, often related to the hotels reputation and image, thereby affecting tourist.;And the task of catering department in hotel management in the position;(Two) the task 1, to the guests to provide tangible products to food as the main representative of the 2, to meet the needs of the guests, be just perfect service 3, broaden sources of income and reduce expenditure, increase revenue and reduce expenditure, improve food and beverage management 4, for the hotel to establish a good social image and high quality image service;The main features of the hotel and catering;(Two) the characteristics of sales 1, sales by the time limit 2, sales by the restaurant size limit 3, the places of sale for grace 4, catering sales fast capital turnover 5, gross profit is high, income variability;(three) the c