2015年餐飲業(yè)何去何從？“八高一低”現(xiàn)象使得“國(guó)八條”之后的餐飲業(yè)雪上加霜，出品是餐飲業(yè)的命脈，出品部的廚政管理尤為重要！移動(dòng)互聯(lián)時(shí)代的到來(lái)和新常態(tài)下的跨界模式對(duì)廚政管理將產(chǎn)生深遠(yuǎn)影響。創(chuàng)新型的廚政管理將告別原始，粗放型的廚政管理方式，數(shù)字化，簡(jiǎn)約化、績(jī)效化、激勵(lì)化的新廚政管理將會(huì)極大地促進(jìn)烹飪業(yè)的快速進(jìn)步和發(fā)展！

課程大綱：

模塊一 Section One

1 廚政管理難點(diǎn)匯總Summary of Culinary Management Difficulties

2 看移動(dòng)互聯(lián)和廚房高新設(shè)備是如何顛覆傳統(tǒng)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(zhì)量監(jiān)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(shì) Trends of Kitchen Layout, Allocation and Tableware Management

模塊二 Section Two

1一人多崗，一專(zhuān)多能 Multi-task

2．出品部崗位設(shè)置創(chuàng)新與人員配置分析Innovation of kitchen Position and Analysis of Personnel Allocation

3．如何實(shí)施部門(mén)整合、管理架構(gòu)重組Methodology of Integrating and Restructuring Multiple Departments.

4新廚政思路—“包產(chǎn)到戶” Innovative Idea — “Household Responsibility System”

模塊三Section Three

1．告別簡(jiǎn)單、繁瑣的能耗節(jié)約辦法Farewell to Simple and Complex Energy-Saving Measures

2 告別原始采購(gòu)，堵住采購(gòu)“黑洞”的新創(chuàng)舉Initiatives-Block “Purchase Black Hole”

3 人人爭(zhēng)當(dāng)菜品研發(fā)員 Activate All Employees to become Cuisine Researcher

4．婚宴出品質(zhì)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(jìn)的廚政管理對(duì)我們的啟示 Take Backs from Hong Kong and Switzerland Culinary Management

2 美國(guó)HACCP嚴(yán)格的食品安全體系對(duì)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(duì)廚政管理的深遠(yuǎn)影響Micro-Restaurants’ Impact on Culinary Management\

4. 讓廚房培訓(xùn)不再枯燥新方法 Stop Tedious Training

模塊五 Section Five                                  

1菜品設(shè)計(jì)---有所為，有所不為Menu Design –What to do, What to Avoid

2獎(jiǎng)勤罰懶，績(jī)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(yōu)劣勢(shì)Advantages and Disadvantages of Food Stalls Outsourcing

2巧妙設(shè)計(jì)薪酬，廚房實(shí)現(xiàn)自我管理Smart Design of Payment Structure, Achieve Self-Management

4 無(wú)底薪模式，廚師、老板都開(kāi)心 Eliminate Minimum Wage To Achieve Satisfaction

5 留住小弟十妙招 Ten Methods to Retain Employees