2015年餐飲業何去何從？“八高一低”現象使得“國八條”之后的餐飲業雪上加霜，出品是餐飲業的命脈，出品部的廚政管理尤為重要！移動互聯時代的到來和新常態下的跨界模式對廚政管理將產生深遠影響。創新型的廚政管理將告別原始，粗放型的廚政管理方式，數字化，簡約化、績效化、激勵化的新廚政管理將會極大地促進烹飪業的快速進步和發展！
課程大綱：
模塊一 Section One
1 廚政管理難點匯總Summary of Culinary Management Difficulties
2 看移動互聯和廚房高新設備是如何顛覆傳統廚政管理的
Analyze How the Internet and Mobile Advancement and the High-Tech Kitchen Equipment Overturn Traditional Culinary Management.
3 出品質量監管的新舉措 New Measurements on Culinary Product Supervision
4 廚房布局、配置及餐具管理新趨勢 Trends of Kitchen Layout, Allocation and Tableware Management
模塊二 Section Two
1一人多崗，一專多能 Multi-task
2．出品部崗位設置創新與人員配置分析Innovation of kitchen Position and Analysis of Personnel Allocation
3．如何實施部門整合、管理架構重組Methodology of Integrating and Restructuring Multiple Departments.
4新廚政思路—“包產到戶” Innovative Idea — “Household Responsibility System”
模塊三Section Three
1．告別簡單、繁瑣的能耗節約辦法Farewell to Simple and Complex Energy-Saving Measures
2 告別原始采購，堵住采購“黑洞”的新創舉Initiatives-Block “Purchase Black Hole”
3 人人爭當菜品研發員 Activate All Employees to become Cuisine Researcher
4．婚宴出品質量和上菜速度的改革Reform on Wedding Banquet Service Speed & Quality
模塊四 Section Four
1．香港和瑞士酒店先進的廚政管理對我們的啟示 Take Backs from Hong Kong and Switzerland Culinary Management
2 美國HACCP嚴格的食品安全體系對廚政管理新要求New Requirements from the US Food Safety System HACCP
3單店模式和小微餐飲對廚政管理的深遠影響Micro-Restaurants’ Impact on Culinary Management\
4. 讓廚房培訓不再枯燥新方法 Stop Tedious Training
模塊五 Section Five
1菜品設計---有所為，有所不為Menu Design –What to do, What to Avoid
2獎勤罰懶，績效考核立新功Establish Reward Syste
3 積分制管理廚房，老板不再頭疼Point-Redemption System on Culinary Management
4廚政管理ERP，管理更輕松 ERP kitchen Management
模塊六 Section Six
1檔口外包的優劣勢Advantages and Disadvantages of Food Stalls Outsourcing
2巧妙設計薪酬，廚房實現自我管理Smart Design of Payment Structure, Achieve Self-Management
4 無底薪模式，廚師、老板都開心 Eliminate Minimum Wage To Achieve Satisfaction
5 留住小弟十妙招 Ten Methods to Retain Employees
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