2015年餐饮业何去何从？“八高一低”现象使得“国八条”之后的餐饮业雪上加霜，出品是餐饮业的命脉，出品部的厨政管理尤为重要！移动互联时代的到来和新常态下的跨界模式对厨政管理将产生深远影响。创新型的厨政管理将告别原始，粗放型的厨政管理方式，数字化，简约化、绩效化、激励化的新厨政管理将会极大地促进烹饪业的快速进步和发展！

课程大纲：

模块一 Section One

1 厨政管理难点汇总Summary of Culinary Management Difficulties

2 看移动互联和厨房高新设备是如何颠覆传统厨政管理的

Analyze How the Internet and Mobile Advancement and the High-Tech Kitchen Equipment Overturn Traditional Culinary Management.

3 出品质量监管的新举措 New Measurements on Culinary Product Supervision

4 厨房布局、配置及餐具管理新趋势 Trends of Kitchen Layout, Allocation and Tableware Management

模块二 Section Two

1一人多岗，一专多能 Multi-task

2．出品部岗位设置创新与人员配置分析Innovation of kitchen Position and Analysis of Personnel Allocation

3．如何实施部门整合、管理架构重组Methodology of Integrating and Restructuring Multiple Departments.

4新厨政思路—“包产到户” Innovative Idea — “Household Responsibility System”

模块三Section Three

1．告别简单、繁琐的能耗节约办法Farewell to Simple and Complex Energy-Saving Measures

2 告别原始采购，堵住采购“黑洞”的新创举Initiatives-Block “Purchase Black Hole”

3 人人争当菜品研发员 Activate All Employees to become Cuisine Researcher

4．婚宴出品质量和上菜速度的改革Reform on Wedding Banquet Service Speed & Quality

模块四 Section Four

1．香港和瑞士酒店先进的厨政管理对我们的启示 Take Backs from Hong Kong and Switzerland Culinary Management

2 美国HACCP严格的食品安全体系对厨政管理新要求New Requirements from the US Food Safety System HACCP

3单店模式和小微餐饮对厨政管理的深远影响Micro-Restaurants’ Impact on Culinary Management\

4. 让厨房培训不再枯燥新方法 Stop Tedious Training

模块五 Section Five                                  

1菜品设计---有所为，有所不为Menu Design –What to do, What to Avoid

2奖勤罚懒，绩效考核立新功Establish Reward Syste

3 积分制管理厨房，老板不再头疼Point-Redemption System on Culinary Management

4厨政管理ERP，管理更轻松 ERP  kitchen Management

模块六 Section Six

1档口外包的优劣势Advantages and Disadvantages of Food Stalls Outsourcing

2巧妙设计薪酬，厨房实现自我管理Smart Design of Payment Structure, Achieve Self-Management

4 无底薪模式，厨师、老板都开心 Eliminate Minimum Wage To Achieve Satisfaction

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