Management from the details, just like the military forces to have a strict management system, catering management will do some details every day, management will do fine, whether it is big or small, success lies in the details of the work:

First, the foundation of hotel success is the management details in place

Hotel management is composed of all details, details are the source of improving service quality.

1. The details are in place or not depends on the change of concept. The same problem from different angles will draw different conclusions, the view of details depends on the manager's ideological consciousness and the manager's observation, insight and ability to analyze the problem. Therefore, only by changing the concept can we pay attention to the details and grasp the overall situation through the details.

2. Strategic decisions come from detailed analysis. Decisions, whether strategic or tactical, are made through the analysis of clues. Management decisions are also the result of an analysis of market signs, trends, and details of day-to-day management. If you are not good at analyzing details, it is impossible to have the right decision.

3. Food and beverage management is no big thing, do small things, in order to achieve big things. The level of service quality depends on the degree of detail work, only the details of the service to do, guests can feel the existence of the service, catering to achieve experience marketing. In micromanagement, the subtle points can show the level of management, only the ordinary people do not pay attention to the small things well, in order to distinguish their own catering from other catering, because all catering is much the same.

Second, the quality of catering determines whether to win or lose

The quality of the enterprise is expressed as the rationality of the long-term existence of the enterprise as a social organization that satisfies the changing needs with products and services and exists with the goal of obtaining profits. As an organization's collective quality and system quality, it is the quality of its team and culture in pursuit of the sense of mission and ultimate goal. In other words, the quality of the enterprise is the quality of self-survival, self-perfection and sustainable development of the enterprise as an organism.

1. The leadership of the management reflects detail management. As Brunotitz puts it, "An entrepreneurial strategist must have a clear philosophy of management and operation and an infinite love of detail." Enterprise managers can not do everything personally, but must be clear, to have the ability to solve details, and become a role model for employees, only in this way, the work of the enterprise can really do fine, do.

2. The cost of ignoring details in catering. The work of catering is a link composed of details, if a detail goes wrong, this link will be off-center, or even broken. A plate of delicious dishes dotted with coriander leaves, with yellow or black leaves in the leaves, will suddenly decline in beauty. One cigarette end can turn a hotel to ashes, and one wrong pricing can lose a market.

3. The difference between similar meals is made up of details. The function of catering is consistent, there is not much difference between similar catering, but operators and consumers can clearly identify A, B, C, D, the basis of this identification is the difference in details. For example, the Palace Hotel and Holiday Inn Lido in Beijing, guests can distinguish them clearly no matter from which Angle.

4. Success comes from the accumulation of details. The success of catering depends on the accumulation of details, which is the embodiment of daily working procedures, service procedures, service standards, especially the solution of individual cases. Success and failure are connected by the details, do a good job to success, otherwise it will be small and lose big, by small mistakes lead to big and failure.

Third, the essence of food and beverage detail management

The biggest thing in catering management is safety, that is, the safety of catering and guests' personal property, and the safety work is composed of details, from the establishment of the system, implementation to equipment maintenance, the whole process constitutes safety management. Therefore, the essence of detail management is to do each job creatively.

1. Catering detail management is an innovation. Catering in the world is the same in function Settings, and the difference between them is those subtle points that are ignored by ordinary people and are done well by managers. These subtleties are the result of innovative thinking and mindful observation. Especially in the management of the accustomed thing, who can change it and do it well, this is an innovation.

2. Detail management is the embodiment of management art. Management is not only a science, but also an art, and the management of details is the embodiment of management art.

3. Catering constitutes a quantitative system of detail management. In catering management, the pursuit of details is endless, but the pursuit of details can be measured, the scale of measurement, is to develop the corresponding standards and norms, these standards and norms constitute the quantitative system of catering management.

4. Detail management is the requirements of the era of meager profits. The market competition is becoming increasingly fierce, the profit margin is gradually shrinking, and the economy has entered the era of meager profit. The catering market is no exception, every operator feels the pressure of profit decline, and this decline shows an accelerating trend, so how to increase profits and how to maintain the existing profit rate has become the concern of operators. British industrialist Leo Bell summarized the key points of making money in the era of meager profits as the six-word rule of "prediction, difference, innovation".

Four, zero defect service strategy

Zero defect service is a service concept, detail management is a work policy, only adhere to this policy, in order to implement this concept.

1. Market competition requires catering to provide perfect service. Market competition not only drives profits to zero, but also drives services to perfection. In this environment, the "spoiled" consumers are very picky, and without the concept of zero-defect service, it is impossible to provide perfect service, and will lose customers and market share.

2. Immediate response to customer needs. Customer demand is dynamic, is developing, which makes the enterprise constantly in a passive position, in order to be passive and active, it is necessary to immediately provide services consistent with customer requirements, narrow the gap between catering products and customer needs.

3. The purpose and pertinence of each service. Purpose is the purpose of service, pertinence is the key to customer satisfaction. Catering service is to meet the needs of customers and realize the value of catering in the process of service. Therefore, the value of catering should be connected with the value of customers to form a value alliance, to do this, we must provide targeted services to each customer.

4. Get the service up to standard the first time. Catering service is an interactive activity and can only be provided when guests arrive. This kind of service is a process and experience, the process and experience can be repeated, but the first impression and the first experience, determine the customer's satisfaction.