Only when the management is in place can we promote the development of the industry, improve the efficiency, increase the turnover and enhance our competitiveness. Learn to evaluate and diagnose the operation and management problems of catering enterprises; Cultivate the new management concept and marketing management ability of modern catering; Master effective and systematic team management methods; How to build a team spirit that gathers core strength; How to improve team quality and have good team cooperation ability; How to improve the quality of dishes and services through standardized management.

1.源头把控菜品质量及原料成本食品原材料采购与供应管理： 如何管理控制采购与验收；安全仓管减少不必要损失；现代厨房供应管理方法；库存容量控制与订货点控制；经济批量控制；

1. Control the quality of dishes and the cost of raw materials. Food raw material procurement and supply management: how to manage and control the procurement and acceptance; Safe warehouse management reduces unnecessary losses; Modern kitchen supply management methods; Inventory capacity control and order point control; Economic batch control;

2.推销管理，管理堵住漏洞餐饮产品销售与管理控制：

2. Sales promotion management, management and closure of loopholes, sales and management control of catering products:

餐饮产品的销售管理；餐饮产品推销技巧；餐饮销售帐单控制；收银账务管理控制；服务员舞弊行为及防范；

Sales management of catering products; Selling skills of catering products; Catering sales bill control; Cashier account management control; Corrupt behaviors and prevention of waiters;

3.每位顾客都是餐厅的活广告餐饮市场营销管理：

3. Every customer is a live advertisement of the restaurant. Catering marketing management:

掌握四大全新餐饮营销理念；如何实施真正的餐饮营销；掌握对客服务营销方法；利用全员营销等策略吸引顾客；发挥餐厅环境的体验营销功能；

Master four new catering marketing concepts; How to implement real catering marketing; Master customer service marketing methods; Attract customers with strategies such as all-member marketing; Give full play to the experience marketing function of the restaurant environment;

4.管理创造效益"剪"去不必要成本餐饮成本核算与成本控制：

4. Management creates benefits and "cuts" out unnecessary costs Food and beverage cost accounting and cost control:

管理者应具备的成本意识；餐饮的可控成本、变动成本与半变动成本；餐饮原材料加工成本与菜品成本；构建餐饮成本控制体系；餐饮管理各个环节成本控制。

Cost awareness that managers should have; Controllable cost, variable cost and semi-variable cost of catering; The processing cost of catering raw materials and the cost of dishes; To construct the catering cost control system; Cost control in all aspects of catering management.

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