餐(can)饮(yin)管(guan)理(li)特(te)点：产(chan)销即(ji)(ji)时性，收(shou)入弹性大(da)。餐(can)饮(yin)业(ye)务(wu)管(guan)理(li)是通过(guo)对(dui)(dui)菜点的制(zhi)(zhi)(zhi)作(zuo)和对(dui)(dui)客(ke)服(fu)务(wu)过(guo)程的计划(hua)、组织、协调、指挥、监(jian)督、核算(suan)等(deng)工作(zuo)来(lai)完成的。其业(ye)务(wu)过(guo)程表现为生(sheng)产(chan)、销售、服(fu)务(wu)与消费几(ji)乎是在瞬间(jian)完成的，即(ji)(ji)具有生(sheng)产(chan)时间(jian)短，随(sui)产(chan)随(sui)售，服(fu)务(wu)与消费处于同一时间(jian)的特(te)点。这(zhei)就(jiu)要(yao)求(qiu)餐(can)饮(yin)部必须根据客(ke)人需(xu)要(yao)马上(shang)生(sheng)产(chan)，生(sheng)产(chan)出(chu)来(lai)立即(ji)(ji)销售，不能事先制(zhi)(zhi)(zhi)作(zuo)，否则就(jiu)会影响(xiang)菜的色、香、味、形(xing)，甚至(zhi)腐烂变质，造(zao)成经济(ji)损失。由此可见，做好(hao)预测(ce)分析，掌握客(ke)人需(xu)求(qiu)，提高工作(zuo)效(xiao)率(lv)，加强现场控(kong)制(zhi)(zhi)(zhi)，是饭店餐(can)饮(yin)管(guan)理(li)的重要(yao)课题。餐(can)饮(yin)管(guan)理(li)需(xu)要(yao)关注市场趋势和竞争对(dui)(dui)手(shou)，及时调整(zheng)经营策略。浙(zhe)江小炒餐(can)饮(yin)管(guan)理(li)制(zhi)(zhi)(zhi)度(du)

餐(can)(can)饮(yin)管(guan)(guan)理(li)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)内容：本(ben)课程的(de)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)内容从学(xue)(xue)(xue)生职业能(neng)(neng)力培(pei)养(yang)的(de)基本(ben)规律和社会对人才的(de)实(shi)(shi)际需求出(chu)发，以岗位群的(de)工(gong)(gong)作为(wei)依(yi)据(ju)，通过循序渐进的(de)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)与实(shi)(shi)训(xun)，培(pei)养(yang)既有(you)餐(can)(can)饮(yin)服务(wu)与管(guan)(guan)理(li)理(li)论(lun)知识，又(you)有(you)操作技能(neng)(neng)和实(shi)(shi)际工(gong)(gong)作能(neng)(neng)力，能(neng)(neng)满足高星级(ji)饭店(dian)(dian)餐(can)(can)饮(yin)业务(wu)的(de)高级(ji)技术型人才。本(ben)课程包括(kuo)理(li)论(lun)课与实(shi)(shi)训(xun)课，采(cai)用模(mo)(mo)块(kuai)式教(jiao)(jiao)(jiao)学(xue)(xue)(xue)。总课时(shi)(shi)为(wei)108学(xue)(xue)(xue)时(shi)(shi)，其中(zhong)(zhong)理(li)论(lun)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)72学(xue)(xue)(xue)时(shi)(shi)，实(shi)(shi)训(xun)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)包括(kuo)8个项目36学(xue)(xue)(xue)时(shi)(shi)。理(li)论(lun)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)与实(shi)(shi)训(xun)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)比例为(wei)2:1。在教(jiao)(jiao)(jiao)学(xue)(xue)(xue)过程中(zhong)(zhong)，课题组(zu)根(gen)据(ju)学(xue)(xue)(xue)生的(de)具(ju)体情况(kuang)与酒店(dian)(dian)企业合作，开展课程共建。由酒店(dian)(dian)餐(can)(can)饮(yin)部(bu)经理(li)、主管(guan)(guan)、培(pei)训(xun)师协(xie)助在学(xue)(xue)(xue)院(yuan)三星级(ji)实(shi)(shi)习酒店(dian)(dian)旅苑宾(bin)馆及(ji)被评为(wei)浙江省(sheng)高职旅游(you)类示范性实(shi)(shi)践教(jiao)(jiao)(jiao)学(xue)(xue)(xue)基地的(de)模(mo)(mo)拟中(zhong)(zhong)西餐(can)(can)厅、酒馆等进行全真环境的(de)现场实(shi)(shi)训(xun)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)，覆盖(gai)率(lv)为(wei)实(shi)(shi)训(xun)教(jiao)(jiao)(jiao)学(xue)(xue)(xue)内容的(de)80%以上。镇(zhen)江包厢餐(can)(can)饮(yin)管(guan)(guan)理(li)包含哪些餐(can)(can)饮(yin)管(guan)(guan)理(li)历史(shi)背景：在我国餐(can)(can)饮(yin)管(guan)(guan)理(li)的(de)雏(chu)形(xing)要追溯(su)到秦汉。

餐(can)(can)(can)(can)(can)(can)(can)(can)(can)饮管(guan)理的员工(gong)用(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：1.就(jiu)(jiu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)一(yi)律在餐(can)(can)(can)(can)(can)(can)(can)(can)(can)厅进(jin)行(xing)，厂区内其它(ta)任(ren)何(he)地(di)方不(bu)(bu)得烹煮进(jin)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)。2.严(yan)格按(an)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)厅就(jiu)(jiu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)时(shi)(shi)(shi)间(jian)进(jin)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)，其餐(can)(can)(can)(can)(can)(can)(can)(can)(can)厅开放时(shi)(shi)(shi)间(jian)如(ru)下(xia)：早餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：07:00—7:40中餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：12:00—12:30晚餐(can)(can)(can)(can)(can)(can)(can)(can)(can)：17:30—18:00。具体用(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)时(shi)(shi)(shi)间(jian)按(an)各部门(men)下(xia)班时(shi)(shi)(shi)间(jian)表规(gui)定时(shi)(shi)(shi)间(jian)为准(zhun)。3.员工(gong)打饭(fan)/打菜必(bi)须(xu)(xu)排队(dui)并(bing)接受厨房工(gong)作人员和(he)保安的管(guan)理。不(bu)(bu)准(zhun)插(cha)队(dui)，不(bu)(bu)准(zhun)备、一(yi)人打多(duo)份。4.就(jiu)(jiu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)时(shi)(shi)(shi)要(yao)有(you)良好的姿态(tai)，不(bu)(bu)得挥动筷(kuai)、匙、叉妨碍邻桌。5.就(jiu)(jiu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)时(shi)(shi)(shi)不(bu)(bu)得高声(sheng)喧哗(hua)，碗、筷(kuai)、匙不(bu)(bu)得故作撞(zhuang)击声(sheng)。6.果核(he)骨(gu)制，余(yu)饭(fan)剩(sheng)菜，不(bu)(bu)可随(sui)手(shou)弃置。用(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)完(wan)毕须(xu)(xu)各自整理桌面，倒置指定桶类。7.力行(xing)俭(jian)省节约(yue)，饭(fan)食多(duo)少盛多(duo)少，杜绝剩(sheng)菜剩(sheng)饭(fan)。8.餐(can)(can)(can)(can)(can)(can)(can)(can)(can)厅内禁止吸烟。9.凡协力厂商来(lai)厂洽公(gong)人员，可在干(gan)部餐(can)(can)(can)(can)(can)(can)(can)(can)(can)厅就(jiu)(jiu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)，但必(bi)须(xu)(xu)在上午10：00，下(xia)午15：00以前(qian)通(tong)知厨房，由洽谈(tan)部门(men)干(gan)部带入餐(can)(can)(can)(can)(can)(can)(can)(can)(can)厅就(jiu)(jiu)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)。10.各部门(men)如(ru)晚间(jian)加班至(zhi)23：00或启动夜(ye)班，须(xu)(xu)在下(xia)午16：30前(qian)通(tong)知厨房，以便(bian)厨房准(zhun)备工(gong)作，逾时(shi)(shi)(shi)报餐(can)(can)(can)(can)(can)(can)(can)(can)(can)，所造成用(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)不(bu)(bu)便(bian)，由各部门(men)管(guan)理自行(xing)解决工(gong)作。11.每月(yue)一(yi)日及十五日实(shi)行(xing)加餐(can)(can)(can)(can)(can)(can)(can)(can)(can)制,用(yong)餐(can)(can)(can)(can)(can)(can)(can)(can)(can)者(zhe)须(xu)(xu)持票进(jin)行(xing)加餐(can)(can)(can)(can)(can)(can)(can)(can)(can)。

餐饮管理(li)(li)中安(an)(an)全(quan)(quan)管理(li)(li)的(de)(de)(de)(de)目的(de)(de)(de)(de)：餐饮管理(li)(li)中安(an)(an)全(quan)(quan)管理(li)(li)的(de)(de)(de)(de)目的(de)(de)(de)(de)，就(jiu)是要(yao)消除(chu)不安(an)(an)全(quan)(quan)因(yin)素，消除(chu)事故的(de)(de)(de)(de)隐(yin)患，保(bao)(bao)障员(yuan)工(gong)的(de)(de)(de)(de)人身安(an)(an)全(quan)(quan)和企业及(ji)厨房财(cai)产不受损失。厨房不安(an)(an)全(quan)(quan)因(yin)素主(zhu)(zhu)要(yao)来自主(zhu)(zhu)观(guan)、客(ke)(ke)观(guan)两(liang)个(ge)方面(mian)：主(zhu)(zhu)观(guan)上(shang)(shang)是员(yuan)工(gong)思想上(shang)(shang)的(de)(de)(de)(de)麻(ma)痹(bi)，违反安(an)(an)全(quan)(quan)操作(zuo)规程及(ji)管理(li)(li)混(hun)乱，客(ke)(ke)观(guan)上(shang)(shang)是厨房本身工(gong)作(zuo)环境较差，设(she)备、器具繁(fan)杂集中，从(cong)而导致厨房事故的(de)(de)(de)(de)发生。针对上(shang)(shang)述情况，在加强安(an)(an)全(quan)(quan)管理(li)(li)时应主(zhu)(zhu)要(yao)从(cong)以下几个(ge)方面(mian)着手：（1）加强对员(yuan)工(gong)的(de)(de)(de)(de)安(an)(an)全(quan)(quan)知(zhi)识(shi)(shi)培训(xun)，克服主(zhu)(zhu)观(guan)麻(ma)痹(bi)思想，强化(hua)安(an)(an)全(quan)(quan)意识(shi)(shi)。未(wei)经培训(xun)员(yuan)工(gong)不得上(shang)(shang)岗操作(zuo)。（2）建(jian)立健全(quan)(quan)各(ge)(ge)项(xiang)安(an)(an)全(quan)(quan)制(zhi)度，使各(ge)(ge)项(xiang)安(an)(an)全(quan)(quan)措施制(zhi)度化(hua)、程序化(hua)。特别是要(yao)建(jian)立防火安(an)(an)全(quan)(quan)制(zhi)度，做到有章可循，责(ze)任到人。（3）保(bao)(bao)持(chi)工(gong)作(zuo)区域(yu)的(de)(de)(de)(de)环境卫(wei)生，保(bao)(bao)证(zheng)设(she)备处于更佳运(yun)行(xing)状态。对各(ge)(ge)种厨房设(she)备采用(yong)定位管理(li)(li)等科学管理(li)(li)方法，保(bao)(bao)证(zheng)工(gong)作(zuo)程序的(de)(de)(de)(de)规范化(hua)、科学化(hua)。餐饮管理(li)(li)定期进行(xing)环保(bao)(bao)宣(xuan)传活动(dong)，提高(gao)顾客(ke)(ke)和员(yuan)工(gong)的(de)(de)(de)(de)环保(bao)(bao)意识(shi)(shi)，共(gong)同(tong)保(bao)(bao)护环境。

餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)是指(zhi)企业、医(yi)院、学校(xiao)、酒店(dian)等根据需要(yao)(yao)将餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)服务承(cheng)包给专业的(de)(de)餐(can)(can)(can)饮(yin)(yin)(yin)公司(si)来管(guan)(guan)(guan)理(li)，然后选择餐(can)(can)(can)饮(yin)(yin)(yin)公司(si)所提供的(de)(de)各类(lei)菜式(shi)就餐(can)(can)(can)。餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)是一(yi)项集经营(ying)与管(guan)(guan)(guan)理(li)、技(ji)术(shu)与艺术(shu)、秉(bing)承(cheng)与创(chuang)新于(yu)一(yi)体的(de)(de)业务工作，与其它(ta)部门(men)的(de)(de)管(guan)(guan)(guan)理(li)相比(bi)，具有(you)不(bu)同的(de)(de)特点，要(yao)(yao)求饭(fan)店(dian)在餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)上(shang)也应独(du)具特色，以(yi)适应管(guan)(guan)(guan)理(li)主体的(de)(de)要(yao)(yao)求。中文名：餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)；外文名：Catering management；对(dui)象：企业、医(yi)院、学校(xiao)、酒店(dian)等；定义：制(zhi)定出适合饭(fan)店(dian)管(guan)(guan)(guan)理(li)制(zhi)度与方(fang)法。当代餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)注重(zhong)可持续发展和环境保护，推动(dong)有(you)机食(shi)品和绿色餐(can)(can)(can)厅的(de)(de)发展。浙江(jiang)餐(can)(can)(can)饮(yin)(yin)(yin)管(guan)(guan)(guan)理(li)培训(xun)

餐(can)饮(yin)管理(li)在(zai)二战后(hou)迎(ying)来了快速发(fa)展，快餐(can)和(he)连(lian)锁餐(can)厅的兴起改(gai)变了人们(men)的用餐(can)习(xi)惯(guan)。浙江小炒餐(can)饮(yin)管理(li)制度

餐(can)饮管理(li)的(de)(de)(de)基本(ben)要点(dian)：要提高(gao)(gao)文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)品位。中国(guo)烹饪原(yuan)来就(jiu)是文(wen)(wen)(wen)(wen)明和(he)文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)的(de)(de)(de)产(chan)物，作为星(xing)级(ji)酒(jiu)店(dian)餐(can)厅，应(ying)努力(li)丰富餐(can)饮市(shi)场的(de)(de)(de)文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)内涵，提高(gao)(gao)文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)品位，把菜文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)、吃文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)、筵(yan)席(xi)宴会文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)、餐(can)厅文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)、服务文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)、经营(ying)文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)等(deng)贯(guan)穿于经营(ying)活(huo)动(dong)的(de)(de)(de)全过程。可(ke)以采取“引进来，走出去”的(de)(de)(de)办法，“引进来”即开办有关饮食(shi)文(wen)(wen)(wen)(wen)明、绿(lv)色餐(can)饮、健康饮食(shi)之类的(de)(de)(de)讲(jiang)座(zuo)，举办名人聚(ju)餐(can)会、名人品尝(chang)会，举行酒(jiu)店(dian)与宾客、市(shi)民(min)互动(dong)的(de)(de)(de)征集菜名、评选本(ben)店(dian)名菜等(deng)各项活(huo)动(dong)；“走出去”即利用恰(qia)当(dang)时间、适当(dang)机(ji)会参与社(she)(she)会各项美食(shi)推(tui)介促(cu)销活(huo)动(dong)和(he)公(gong)益活(huo)动(dong)，增(zeng)加(jia)文(wen)(wen)(wen)(wen)化(hua)(hua)(hua)(hua)(hua)(hua)的(de)(de)(de)附(fu)加(jia)值，并(bing)通过不间断的(de)(de)(de)宣传，借此推(tui)介自己的(de)(de)(de)品牌，扩大社(she)(she)会影响(xiang)力(li)。浙江小炒(chao)餐(can)饮管理(li)制度

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