In today's world, modern hotel management is increasingly reflecting the trend of integration and the characteristics of micro-management systems. In a large-scale restaurant, a variety of cooking is melted into a furnace, which constitutes a multi-functional structure with great characteristics, and is becoming a trend. The kitchen management of Chinese and Western food is the key to the two largest catering modes. In terms of western food production, due to the developed market economy in the past 200 years, a relatively mature scientific management model has been formed, which provides many useful lessons for the management of Chinese food production. In terms of Chinese food production, due to the long-term non-market economy, it still has more or less the characteristics of imitation experience management, which is not compatible with the operation of large production and big market, and it is not easy to Product quality, production speed and economic efficiency are effectively controlled.
However, can we construct the management mode of Chinese food completely in accordance with the Western food production rules? The answer is: The reason cannot be that the Chinese and Western food processing methods, food concepts, and eating rules have obvious differences. The re-enactment, simplicity, quantification and individualization of western food are high in content, while the variability, diversity, neutrality and collaboration of Chinese food are high in art content, which leads to the selection in the production process. Different materials, division of labor to process, especially in the division of labor, Western food is more focused on the division of work due to specific products, Chinese food is more focused on the division of labor due to different sections of the process. That is to say, one product of Western food is completed by a specific person, and Chinese food is completed by several people. So how do we achieve the fine tradition of Chinese cooking that can adapt to the operation of large markets and large productions and effectively maintain high art content? In fact, some successful hotels have already had many successful practices. That is the digital management of the holographic process.
Digitization is to regard people, technology and matter in the whole process of kitchen production as a three-dimensional process. It is stipulated in a certain number of categories, and through the organization, implementation and supervision of the production process to achieve the set goals. For example, the amount of raw materials, the excellent rate of products, the degree of hygiene, the level of production, the speed of production, the number of personnel, the technical content, the safety factor, the level of protection, the loss of tableware, the level of production, the feedback information, the degree of training The standard of the menu, etc., are all expressed by numbers. Digital control may sound cumbersome, but the operation is unexpectedly reasonable and convenient. The key is the change of concept and the formulation of reasonable grade standards. No standard production is blind production.
The kitchen production plan is a combination of several specific designs based on the goals of the overall hotel planning. With marketing as the leader, the marketing information is continuously adjusted to create a reasonable plan. A reasonable kitchen production plan is a guarantee of operating indicators. This is called recursive control, not in production but in marketing. The first nature of marketing is related to the lifeblood of kitchen production. First need to master: (1) market hotel classification information; (2) crowd consumption information; (3) different hotel price information; (4) the hotel and other similar hotel source information; (5) market popular information; (6) The pre-planned benefit information department, work section, time, task, variety, weight, quantity, quality index, processing method, equipment configuration, technical content, personnel, etc. all have reasonable order.
Organization and division of labor organization is based on the scale of the hotel, positioning characteristics, production indicators to form a hierarchical production team, and arranged in different sections to form a relatively independent department, combined into a multi-structured whole. Each department must produce a common final indicator in accordance with the statutory rules of the section. However, in the relative scope of production, a relatively independent administrative and economic sovereign management function is exercised. This is the responsible system of the so-called sector structure. The departmental management has a number of branch kitchens under the responsibility of the executive chef. Under the responsibility of the head chef, there are several division teams, each of which has departmental indicators. In large restaurants, the central kitchen is generally radiant.
The supervisory function can be said that each level of supervisor is responsible for the supervision and guidance of the subordinates' work, but objectively, the supervisor will always have some omissions or confusion in the actual processing. Then the catering director's savvy eyes perceive the entire production process of the kitchen and the restaurant. He represents the will of the decision-making layer, supervises the operation of the production layer, and at the same time represents the willingness of the production layer to communicate with the upper layer. The observed information is summarized to the chef and the revised program is supervised. Therefore, the director should be the authority of technology and experience, a broader knowledge and a good ability to operate and educate people.
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