Decentralized management of hotels
Publish: 2021-04-15 13:23:23
1. According to Hou Jietai: the so-called centralization refers to subtracting the mean value of a variable from its expected value. For sample data, each observation value of a variable is subtracted from the sample average value of the variable, and the transformed variable is centralized
for your question, subtract the mean from each measurement.
for your question, subtract the mean from each measurement.
2. From the perspective of Internet development, decentralization is the form of social relationship and content generation formed in the process of Internet development, and is a new network content proction process relative to "centralization"
compared with the early Internet (WEB 1.0) era, today's Internet (Web 2.0) content is no longer proced by professional websites or specific groups of people, but is the result of the joint participation and equal power of all Internet users. Anyone can express their views or create original content on the Internet to proce information together
with the diversification of network service forms, the decentralized network model becomes more and more clear and possible. After the rise of Web2.0, the services provided by Wikipedia, Flickr, blogger and other network service providers are decentralized. Any participant can submit content, and Internet users can create or contribute content together
since then, with the emergence of more simple and easy-to-use decentralized network services, the characteristics of Web2.0 have become more and more obvious. For example, the birth of services more suitable for ordinary Internet users, such as twitter and Facebook, has made it easier and more diversified to proce or contribute content to the Internet, thus enhancing the enthusiasm of Internet users to participate in the contribution and recing the threshold of procing content. Eventually, every netizen becomes a tiny and independent information provider, making the Internet more flat and content proction more diversified
from the perspective of astronomy, decentralization refers to the fact that the universe has no center, that is, a boundless mass without a central point.
compared with the early Internet (WEB 1.0) era, today's Internet (Web 2.0) content is no longer proced by professional websites or specific groups of people, but is the result of the joint participation and equal power of all Internet users. Anyone can express their views or create original content on the Internet to proce information together
with the diversification of network service forms, the decentralized network model becomes more and more clear and possible. After the rise of Web2.0, the services provided by Wikipedia, Flickr, blogger and other network service providers are decentralized. Any participant can submit content, and Internet users can create or contribute content together
since then, with the emergence of more simple and easy-to-use decentralized network services, the characteristics of Web2.0 have become more and more obvious. For example, the birth of services more suitable for ordinary Internet users, such as twitter and Facebook, has made it easier and more diversified to proce or contribute content to the Internet, thus enhancing the enthusiasm of Internet users to participate in the contribution and recing the threshold of procing content. Eventually, every netizen becomes a tiny and independent information provider, making the Internet more flat and content proction more diversified
from the perspective of astronomy, decentralization refers to the fact that the universe has no center, that is, a boundless mass without a central point.
3. The basic scheme of modern catering enterprise management mode
integrates the modern instrial enterprise management into the traditional catering instry management to form a modern catering management mode; It is embodied in the catering management mode with modern information technology as the leading, target management as the result, total quality management as the basis and standardized management as the means
features:
1. Eliminate the running, emitting, dripping and leaking of traditional catering instry
2. The simplification of operation can directly rece the comprehensive cost
3. Change the traditional way of proction in catering instry and improve labor proctivity
4. The unique professional discipline can make employees only use for themselves
5<
modern catering enterprise information management system solution (including the application of modern catering software and network engineering)
features:
1. Ultra low hardware equipment requirements, which can save nearly 60% of investment; 2. Full function moles are provided at one time without upgrading; 3. Excellent reliability and safety; 4. Unique manager full range real-time monitoring performance<
modern catering enterprise rules and regulations system
1. Enterprise organization structure subsystem; 2. Employee handbook subsystem; 3. Department manager responsibility subsystem; 4. Department health management and supervision subsystem; 5. Emergency handling subsystem; 6. Safety / fire management subsystem; 7. Department post standardization service / operation procere subsystem; 8. Supervision and assessment management subsystem
the kitchen is the core of the catering instry and the important place of proction. It directly determines the rise and fall of the hotel. It needs years of accumulation and huge investment to establish the corporate image and create a famous brand enterprise. It must have a detailed management charter and a strong management team to achieve unified management standards, specifications, proceres, improve work efficiency and rece costs, Ensure the standard and quality of dishes, improve the service speed, process the kitchen raw materials and proce the finished dishes
the export of Cantonese cuisine chefs has always been the most outstanding part of our work. Over the years, relying on the huge human resources of Chinese tourism talents, we have successfully provided excellent export services of Cantonese cuisine chefs for many catering enterprises in Tianjin, Anhui, Sichuan, Changsha and other places. We welcome full cooperation with catering enterprises in various places<
chef output service process
1. Negotiate with enterprises and formulate kitchen operation plan according to the comprehensive situation of catering units
2. Select the head chef according to the business area, adjust the improvement degree of main Cantonese cuisine, and intersperse other dishes to suit the taste of local customers
3. Determine the number of chefs and the number of chefs Determine the number of middle and small positions in the kitchen and the total number of people in the kitchen
4. Determine the number of positions of frying pan, dip board, top miscellaneous (steamer), Dahe, water table (sashimi), roast meat and dim sum
5. Negotiate the total contract salary and the proportion of reservation money
6, Catering enterprises can send people to Shenzhen to inspect the procts and operation status of managed restaurants
7 Manpower control and target business plan
8. Sign kitchen contract with enterprises
9. Determine the time and details of the arrival of each post of chef
10. Consider the full cooperation of kitchen, floor and marketing
11. Implement the operation of kitchen system
post responsibilities, number of seats, project analysis of general manager, market positioning, Overall management, overall planning, senior management control
the director of food and beverage is responsible for the overall management of the food and beverage department, the communication, connection and coordination between the kitchen and the floor, and the joint development of favorite procts with the head chef
the head chef is responsible for the overall management of the kitchen, cost control, gross profit margin guarantee, personnel management, menu making, sales promotion, etc Develop new procts
the floor (restaurant) manager is responsible for the management of floor manpower and goods, and communication with important guests, Timely feedback of customer complaints
the chef foreman assists the chef in managing the procts of different grades
the chef in the kitchen department cooks the procts of the kitchen department
the roast chef makes the procts of the roast chef
the pastry chef makes the pastry procts
the floor director assists the floor manager in managing the floor matters of the restaurant (this position may not be set up according to the scale of the restaurant)
The floor director assists the floor director in the management and control of the restaurant, the shift and the area.
the receptionist (client) accepts the reservation, allocates the room, receives the guest according to the procere, and formulates the daily passenger flow report, The Minister of environmental hygiene is familiar with the sauces and utensils of all dishes. Control the reasonable rhythm of the dishes
the barman provides the customers with cigarettes and drinks, and receives the goods according to the rules. Make daily sales report
linen washing, counting, receiving, registration, staff uniform management
purchasing, warehouse management according to the daily purchase order of the head of the kitchen department
Finance (cashier)
fund management, make report, warehouse inventory, kitchen, kitchen, kitchen, kitchen, etc As the owner of a hotel, you don't know how to cook, but what this movie tells you is that you don't know the secret of hotel training situational TV teaching film Restaurant Management Secrets of prosperous business ingenious means of promotion to earn profits
Content Introction:
in today's fierce competition in the catering instry, Can business prosper only by luxury decoration? This film is an effective assistant to enhance the competitiveness of the hotel. From "welcoming guests into the hall" to "checking out and seeing off guests", from "handling difficult problems" to "treating complaints correctly", from "management of Chinese kitchen" to "precautions for service delivery", it clearly and accurately points out the problems that should be paid attention to
form and features: the film vividly, vividly and intuitively shows the operation proceres of the whole restaurant in the form of host's explanation combined with scene pictures, which makes the film highly visible and operable. It is an indispensable visual teaching material for hotel managers to conct comprehensive, systematic and standardized training for all post personnel<
Introction to the first episode
I. organization and work content of the catering department
2. Responsibilities of catering department: Catering Manager, restaurant manager, restaurant foreman, bar foreman, bar foreman, food delivery manager, Chinese chef, etc<
Introction to the second episode
1. Job responsibilities of the western food department: job responsibilities of the head chef, head chef, pastry Baker, steward, dishwasher, etc At least the quality requirements of the service staff in the food and beverage department (1) preparation work (2) welcome the guests into the hall (3) guide the guests to their seats...
Introction to the third episode
1. Standardize the service
● how to serve the dishes and remove the dishes ● three lightness: walking, speaking and operation ● four diligence: eye diligence, mouth diligence, hand diligence and leg diligence..
2 Deal with general difficult problems
● the guest feels unwell ● the guest keeps asking for wine ● the guest damages the tableware ● the soup spills on the guest's clothes ● the guest's articles are lost....
3. Correctly treat and handle the guest's complaints
● the restaurant service personnel must master the basic operation skills
1. Tray 2 Set table ● Chinese table ● scattered table ● group table....
Introction to the fourth episode
1. Western table setting - zero table setting
● banquet table setting ● western table setting essentials
3. Napkin folding
4 Chinese restaurant service proceres
1) pre meal preparation proceres
2) dinner service proceres
● menu ● dining ● seeing off
5. Western restaurant service proceres
● pre meal preparation....
6. Coffee shop service proceres....
7 Breakfast service proceres:
● American breakfast service proceres ● European breakfast service proceres....
8. Lunch and dinner service proceres 9. Bar service proceres 10. Room service proceres
as usual, customers just enter the door need to smile and nod, It's not "welcome" like "long live" of soldiers; What we need next is for the guests to quietly appreciate, consider and choose the menu (or optional raw materials); The most unbearable thing is that there is a kind of interference, promotion and self righteous pressure around; The last thing we want to see is that when we are really looking for services, we have to shout and wave before we can respond. After the response, it turned out that this could not be done, that could not be done, and with a lot of lengthy explanations, the service the guests needed was still not available. If you want to respect customers, you will understand that they have vision, sense of smell, judgment, their own habits and appreciation level. Maybe there are experts. The two skills from the general manager to the waiter may just be the eye of a well frog. If we really use humanized thinking to face the guests from five continents and four oceans, our hotels and restaurants will not think that people all over the world drink hot soup, but will think that many overseas visitors (including Chinese) will prepare ice water and ice for years.
integrates the modern instrial enterprise management into the traditional catering instry management to form a modern catering management mode; It is embodied in the catering management mode with modern information technology as the leading, target management as the result, total quality management as the basis and standardized management as the means
features:
1. Eliminate the running, emitting, dripping and leaking of traditional catering instry
2. The simplification of operation can directly rece the comprehensive cost
3. Change the traditional way of proction in catering instry and improve labor proctivity
4. The unique professional discipline can make employees only use for themselves
5<
modern catering enterprise information management system solution (including the application of modern catering software and network engineering)
features:
1. Ultra low hardware equipment requirements, which can save nearly 60% of investment; 2. Full function moles are provided at one time without upgrading; 3. Excellent reliability and safety; 4. Unique manager full range real-time monitoring performance<
modern catering enterprise rules and regulations system
1. Enterprise organization structure subsystem; 2. Employee handbook subsystem; 3. Department manager responsibility subsystem; 4. Department health management and supervision subsystem; 5. Emergency handling subsystem; 6. Safety / fire management subsystem; 7. Department post standardization service / operation procere subsystem; 8. Supervision and assessment management subsystem
the kitchen is the core of the catering instry and the important place of proction. It directly determines the rise and fall of the hotel. It needs years of accumulation and huge investment to establish the corporate image and create a famous brand enterprise. It must have a detailed management charter and a strong management team to achieve unified management standards, specifications, proceres, improve work efficiency and rece costs, Ensure the standard and quality of dishes, improve the service speed, process the kitchen raw materials and proce the finished dishes
the export of Cantonese cuisine chefs has always been the most outstanding part of our work. Over the years, relying on the huge human resources of Chinese tourism talents, we have successfully provided excellent export services of Cantonese cuisine chefs for many catering enterprises in Tianjin, Anhui, Sichuan, Changsha and other places. We welcome full cooperation with catering enterprises in various places<
chef output service process
1. Negotiate with enterprises and formulate kitchen operation plan according to the comprehensive situation of catering units
2. Select the head chef according to the business area, adjust the improvement degree of main Cantonese cuisine, and intersperse other dishes to suit the taste of local customers
3. Determine the number of chefs and the number of chefs Determine the number of middle and small positions in the kitchen and the total number of people in the kitchen
4. Determine the number of positions of frying pan, dip board, top miscellaneous (steamer), Dahe, water table (sashimi), roast meat and dim sum
5. Negotiate the total contract salary and the proportion of reservation money
6, Catering enterprises can send people to Shenzhen to inspect the procts and operation status of managed restaurants
7 Manpower control and target business plan
8. Sign kitchen contract with enterprises
9. Determine the time and details of the arrival of each post of chef
10. Consider the full cooperation of kitchen, floor and marketing
11. Implement the operation of kitchen system
post responsibilities, number of seats, project analysis of general manager, market positioning, Overall management, overall planning, senior management control
the director of food and beverage is responsible for the overall management of the food and beverage department, the communication, connection and coordination between the kitchen and the floor, and the joint development of favorite procts with the head chef
the head chef is responsible for the overall management of the kitchen, cost control, gross profit margin guarantee, personnel management, menu making, sales promotion, etc Develop new procts
the floor (restaurant) manager is responsible for the management of floor manpower and goods, and communication with important guests, Timely feedback of customer complaints
the chef foreman assists the chef in managing the procts of different grades
the chef in the kitchen department cooks the procts of the kitchen department
the roast chef makes the procts of the roast chef
the pastry chef makes the pastry procts
the floor director assists the floor manager in managing the floor matters of the restaurant (this position may not be set up according to the scale of the restaurant)
The floor director assists the floor director in the management and control of the restaurant, the shift and the area.
the receptionist (client) accepts the reservation, allocates the room, receives the guest according to the procere, and formulates the daily passenger flow report, The Minister of environmental hygiene is familiar with the sauces and utensils of all dishes. Control the reasonable rhythm of the dishes
the barman provides the customers with cigarettes and drinks, and receives the goods according to the rules. Make daily sales report
linen washing, counting, receiving, registration, staff uniform management
purchasing, warehouse management according to the daily purchase order of the head of the kitchen department
Finance (cashier)
fund management, make report, warehouse inventory, kitchen, kitchen, kitchen, kitchen, etc As the owner of a hotel, you don't know how to cook, but what this movie tells you is that you don't know the secret of hotel training situational TV teaching film Restaurant Management Secrets of prosperous business ingenious means of promotion to earn profits
Content Introction:
in today's fierce competition in the catering instry, Can business prosper only by luxury decoration? This film is an effective assistant to enhance the competitiveness of the hotel. From "welcoming guests into the hall" to "checking out and seeing off guests", from "handling difficult problems" to "treating complaints correctly", from "management of Chinese kitchen" to "precautions for service delivery", it clearly and accurately points out the problems that should be paid attention to
form and features: the film vividly, vividly and intuitively shows the operation proceres of the whole restaurant in the form of host's explanation combined with scene pictures, which makes the film highly visible and operable. It is an indispensable visual teaching material for hotel managers to conct comprehensive, systematic and standardized training for all post personnel<
Introction to the first episode
I. organization and work content of the catering department
2. Responsibilities of catering department: Catering Manager, restaurant manager, restaurant foreman, bar foreman, bar foreman, food delivery manager, Chinese chef, etc<
Introction to the second episode
1. Job responsibilities of the western food department: job responsibilities of the head chef, head chef, pastry Baker, steward, dishwasher, etc At least the quality requirements of the service staff in the food and beverage department (1) preparation work (2) welcome the guests into the hall (3) guide the guests to their seats...
Introction to the third episode
1. Standardize the service
● how to serve the dishes and remove the dishes ● three lightness: walking, speaking and operation ● four diligence: eye diligence, mouth diligence, hand diligence and leg diligence..
2 Deal with general difficult problems
● the guest feels unwell ● the guest keeps asking for wine ● the guest damages the tableware ● the soup spills on the guest's clothes ● the guest's articles are lost....
3. Correctly treat and handle the guest's complaints
● the restaurant service personnel must master the basic operation skills
1. Tray 2 Set table ● Chinese table ● scattered table ● group table....
Introction to the fourth episode
1. Western table setting - zero table setting
● banquet table setting ● western table setting essentials
3. Napkin folding
4 Chinese restaurant service proceres
1) pre meal preparation proceres
2) dinner service proceres
● menu ● dining ● seeing off
5. Western restaurant service proceres
● pre meal preparation....
6. Coffee shop service proceres....
7 Breakfast service proceres:
● American breakfast service proceres ● European breakfast service proceres....
8. Lunch and dinner service proceres 9. Bar service proceres 10. Room service proceres
as usual, customers just enter the door need to smile and nod, It's not "welcome" like "long live" of soldiers; What we need next is for the guests to quietly appreciate, consider and choose the menu (or optional raw materials); The most unbearable thing is that there is a kind of interference, promotion and self righteous pressure around; The last thing we want to see is that when we are really looking for services, we have to shout and wave before we can respond. After the response, it turned out that this could not be done, that could not be done, and with a lot of lengthy explanations, the service the guests needed was still not available. If you want to respect customers, you will understand that they have vision, sense of smell, judgment, their own habits and appreciation level. Maybe there are experts. The two skills from the general manager to the waiter may just be the eye of a well frog. If we really use humanized thinking to face the guests from five continents and four oceans, our hotels and restaurants will not think that people all over the world drink hot soup, but will think that many overseas visitors (including Chinese) will prepare ice water and ice for years.
4. Hotel management is to achieve the best goal of an activity, through planning, organization, control and other means, coordinate the personnel and other resources in the organization, in order to achieve efficient operation of a comprehensive activity.
5. From the perspective of management, the restaurant management mechanism generally has three forms: straight line system, straight line function system and function system. Restaurants with different scales and development stages should choose different mechanisms
let's analyze how to choose the management mechanism
first, the straight line system is a vertical management form in which the operator directly or through an intermediate link to assist the management of each grass-roots staff. The biggest characteristic of this kind of management mechanism is that there is no functional department and the subordinate relationship is simple. Operators can deal with business problems and internal affairs directly in an all-round way, making decisions conveniently and quickly. Even if there are such positions as head chef and foreman in this mechanism, they only assist operators in management and do not directly determine major problems
in the beginning, small restaurants and large restaurants should adopt the linear management form. Small restaurants should not set up functional departments, increase unnecessary management links and personnel, which will increase costs and hinder operators to deal with problems in a timely manner. However, this kind of management mechanism requires the operators to devote themselves to it all day and all day, and be smart and capable, so as to enliven the restaurant. It is also necessary for large catering enterprises to adopt this management mode at the initial stage. According to Japanese entrepreneurs, managers are mainly in charge of business in the early stage of entrepreneurship. In the development stage, they will change their role from being in charge of business to being in charge of people. At the beginning, operators often do not know much about their subordinates and they are not very familiar with the business. In the case of inaccurate quantification of the situation, rashly authorizing others will lead to major mistakes in management< Second, the line function system is also called the line responsibility system. It is a kind of mechanism which takes the operator's line management as the main body and gives full play to the functions of supervision, coordination, staff, guidance and management of functional departments
according to the principle of "management span theory", the most effective number of people to manage is six. Beyond this range, we need to "borrow", that is, to help with others, functional departments and systems. The linear function system is a kind of management mode in which the operators manage effectively with the help of functional departments and systems after the increase of management span. In this mechanism, functional departments only manage some daily affairs according to the authorization of operators. The general manager generally only cares about the major events and the responsible person of the Department, but he also cares about some minor matters when necessary, and sometimes directly cares about the grass-roots staff. In a word, once the general manager makes a decision, no matter how big or small the business is, the final decision can be made. If there is a conflict between the decision of the department head and that of the general manager, the employee should follow the decision of the general manager. This is the characteristic of the linear functional system
although this mechanism makes up for the deficiency of the straight-line system and ensures the authority and rapidity of an enterprise's decision-making, it is still difficult to fully mobilize the enthusiasm and creativity of department heads and cultivate their ability to work independently. Moreover, if it is a chain catering enterprise or a super large catering enterprise, it is difficult to effectively manage it by adopting such a mechanism< Third, the functional system is a management mode in which the catering enterprises assign economic indicators, work plans, workload and work responsibilities to the department heads or branch heads, and they are in full charge of the management
the functional system is a kind of management mode first proposed by Taylor. Its advantages lie in clear division of labor, clear responsibilities and clear management objectives, which can better mobilize the enthusiasm of department heads, greatly rece the transactional workload of the general manager, and make him devote his main energy to strategic decision-making. Most large enterprises in Japan have adopted the management mode of functional system. Their general managers usually do only three things: capital operation and strategic investment, high-level public relations activities, appointment and management of cadres. The functional departments are responsible for the work plan, work inspection and supervision, and the responsible persons of the departments and branches work according to the plan, objectives and post responsibilities. The general manager only looks at the results and data, and does not worry about specific affairs at all
the success of McDonald's, KFC and other world-class large food chain enterprises is largely e to the scientific management mechanism. They have realized the headquarters, branch stores, distribution centers to perform their ties, professional division of labor. Such division of labor and cooperation, mobilize the enthusiasm of managers at all levels, give play to the advantages of the group.
let's analyze how to choose the management mechanism
first, the straight line system is a vertical management form in which the operator directly or through an intermediate link to assist the management of each grass-roots staff. The biggest characteristic of this kind of management mechanism is that there is no functional department and the subordinate relationship is simple. Operators can deal with business problems and internal affairs directly in an all-round way, making decisions conveniently and quickly. Even if there are such positions as head chef and foreman in this mechanism, they only assist operators in management and do not directly determine major problems
in the beginning, small restaurants and large restaurants should adopt the linear management form. Small restaurants should not set up functional departments, increase unnecessary management links and personnel, which will increase costs and hinder operators to deal with problems in a timely manner. However, this kind of management mechanism requires the operators to devote themselves to it all day and all day, and be smart and capable, so as to enliven the restaurant. It is also necessary for large catering enterprises to adopt this management mode at the initial stage. According to Japanese entrepreneurs, managers are mainly in charge of business in the early stage of entrepreneurship. In the development stage, they will change their role from being in charge of business to being in charge of people. At the beginning, operators often do not know much about their subordinates and they are not very familiar with the business. In the case of inaccurate quantification of the situation, rashly authorizing others will lead to major mistakes in management< Second, the line function system is also called the line responsibility system. It is a kind of mechanism which takes the operator's line management as the main body and gives full play to the functions of supervision, coordination, staff, guidance and management of functional departments
according to the principle of "management span theory", the most effective number of people to manage is six. Beyond this range, we need to "borrow", that is, to help with others, functional departments and systems. The linear function system is a kind of management mode in which the operators manage effectively with the help of functional departments and systems after the increase of management span. In this mechanism, functional departments only manage some daily affairs according to the authorization of operators. The general manager generally only cares about the major events and the responsible person of the Department, but he also cares about some minor matters when necessary, and sometimes directly cares about the grass-roots staff. In a word, once the general manager makes a decision, no matter how big or small the business is, the final decision can be made. If there is a conflict between the decision of the department head and that of the general manager, the employee should follow the decision of the general manager. This is the characteristic of the linear functional system
although this mechanism makes up for the deficiency of the straight-line system and ensures the authority and rapidity of an enterprise's decision-making, it is still difficult to fully mobilize the enthusiasm and creativity of department heads and cultivate their ability to work independently. Moreover, if it is a chain catering enterprise or a super large catering enterprise, it is difficult to effectively manage it by adopting such a mechanism< Third, the functional system is a management mode in which the catering enterprises assign economic indicators, work plans, workload and work responsibilities to the department heads or branch heads, and they are in full charge of the management
the functional system is a kind of management mode first proposed by Taylor. Its advantages lie in clear division of labor, clear responsibilities and clear management objectives, which can better mobilize the enthusiasm of department heads, greatly rece the transactional workload of the general manager, and make him devote his main energy to strategic decision-making. Most large enterprises in Japan have adopted the management mode of functional system. Their general managers usually do only three things: capital operation and strategic investment, high-level public relations activities, appointment and management of cadres. The functional departments are responsible for the work plan, work inspection and supervision, and the responsible persons of the departments and branches work according to the plan, objectives and post responsibilities. The general manager only looks at the results and data, and does not worry about specific affairs at all
the success of McDonald's, KFC and other world-class large food chain enterprises is largely e to the scientific management mechanism. They have realized the headquarters, branch stores, distribution centers to perform their ties, professional division of labor. Such division of labor and cooperation, mobilize the enthusiasm of managers at all levels, give play to the advantages of the group.
6. Hotel management is to achieve the best goal of an activity, through planning, organization, control and other means, coordinate the personnel and other resources in the organization, in order to achieve efficient operation of a comprehensive activity. Management in place is an important manifestation of hotel management performance. It is a process in which managers influence subordinates to achieve management goals through their own power, knowledge, ability, morality and emotion. The whole hotel and the whole management hope to achieve the goals of the organization and complete the established tasks through the implementation of effective management means. However, the common things are contrary to our wishes. The reason is related to whether the management is in place. The core of management in place is that the managers are in place. If the managers are not in place, the service, quality, marketing and maintenance are not in place
first, whether the management is in place or not has four situations:
first, the management is not in place. Performance in the management of the site management. I work hard and have a strong sense of responsibility, but I can't find problems or deal with them well
Second, they are neither in place nor in place. Managers do not understand the actual situation in-depth, nor do they supervise on-site. They lead by example, stay in the room, command blindly, and make decisions at will based on experience. Because the manager is not in place, it is difficult to achieve management in place
the third is to be in power and in place. Managers appear in the place where they should appear at the critical moment, influence subordinates with their own practical actions and role models, and lead and unite employees to achieve the set goals. This is a management style that we should actively promote
Management in place, there are not only the authority of the managers themselves, but also the recognition of the managers to their superiors, as well as the constraints of the management system. This is not achieved unilaterally through the personal wishes of the managers, but through the interaction of groups, the efficient use of institutions, the enthusiasm of employees and the enhancement of cohesion
1. Achieving the goals assigned by the organization is the final result of management in place. In the process of management, managers are faced with various problems: fierce competition in the market, aging of equipment, lack of funds, complaints from employees, contradictions between departments, complaints from customers, etc. in the face of difficulties and problems, managers are afraid to move forward, wait passively, or take the initiative to find a way to solve, which is the different performance of managers' work attitude. No matter how much you say, the problem has not been solved and the work goal has not been achieved, it can not be said that the manager is in place
2. The establishment of a set of effective management rules, proceres and standards is the guarantee of management in place. No rules, no circles. Rules and standards are the basis of management. All managers and employees must consciously implement them, which ensures the realization of management in place
4. Pre control is an effective method for management. Pre control is not only a management means, but also an effective way to achieve in place. It is very important for the managers to foresee the complicated problems of hotel management and service center before they happen, to have a clear idea of them, to control them before, ring and after the event, to adjust and correct the deviation in time, and to strive for the established goal
5. Mobilizing the enthusiasm of employees is an important means of management. Management in place is a process of full participation. Only when the enthusiasm of all employees is mobilized and they have a common vision, from a community of interests to a community of destiny, can employees love the enterprise, turn the enterprise into their own home, and work hard for it voluntarily. In this way, management is easy to put in place
6. Daring to take responsibility and getting on at the critical moment is the embodiment of the role of managers in the management. When there is a problem in the Department in charge, the manager does not shirk, blame and complain, but takes the initiative to take responsibility and find the reason from his own management, which will naturally give employees a positive force. Getting on at the critical moment means that when the work needs to be done, the manager can walk in front of the employees and solve the problems properly. This shows that the manager can set an example and reflect the ability of the manager
7. Paying attention to the art of management and improving the level of leadership are the core of management. It's simple to manage by rules, but it's not easy to convince the managed. This requires managers to master management skills and methods in addition to their own moral character and professional quality, and use different leadership methods to deal with affairs and manage people; They are good at arousing people's enthusiasm; Strengthen supervision, master training technology and improve training ability
in a word, management is really in place if the management objectives can be effectively achieved and the employees can convince you from the heart.
first, whether the management is in place or not has four situations:
first, the management is not in place. Performance in the management of the site management. I work hard and have a strong sense of responsibility, but I can't find problems or deal with them well
Second, they are neither in place nor in place. Managers do not understand the actual situation in-depth, nor do they supervise on-site. They lead by example, stay in the room, command blindly, and make decisions at will based on experience. Because the manager is not in place, it is difficult to achieve management in place
the third is to be in power and in place. Managers appear in the place where they should appear at the critical moment, influence subordinates with their own practical actions and role models, and lead and unite employees to achieve the set goals. This is a management style that we should actively promote
Management in place, there are not only the authority of the managers themselves, but also the recognition of the managers to their superiors, as well as the constraints of the management system. This is not achieved unilaterally through the personal wishes of the managers, but through the interaction of groups, the efficient use of institutions, the enthusiasm of employees and the enhancement of cohesion
1. Achieving the goals assigned by the organization is the final result of management in place. In the process of management, managers are faced with various problems: fierce competition in the market, aging of equipment, lack of funds, complaints from employees, contradictions between departments, complaints from customers, etc. in the face of difficulties and problems, managers are afraid to move forward, wait passively, or take the initiative to find a way to solve, which is the different performance of managers' work attitude. No matter how much you say, the problem has not been solved and the work goal has not been achieved, it can not be said that the manager is in place
2. The establishment of a set of effective management rules, proceres and standards is the guarantee of management in place. No rules, no circles. Rules and standards are the basis of management. All managers and employees must consciously implement them, which ensures the realization of management in place
4. Pre control is an effective method for management. Pre control is not only a management means, but also an effective way to achieve in place. It is very important for the managers to foresee the complicated problems of hotel management and service center before they happen, to have a clear idea of them, to control them before, ring and after the event, to adjust and correct the deviation in time, and to strive for the established goal
5. Mobilizing the enthusiasm of employees is an important means of management. Management in place is a process of full participation. Only when the enthusiasm of all employees is mobilized and they have a common vision, from a community of interests to a community of destiny, can employees love the enterprise, turn the enterprise into their own home, and work hard for it voluntarily. In this way, management is easy to put in place
6. Daring to take responsibility and getting on at the critical moment is the embodiment of the role of managers in the management. When there is a problem in the Department in charge, the manager does not shirk, blame and complain, but takes the initiative to take responsibility and find the reason from his own management, which will naturally give employees a positive force. Getting on at the critical moment means that when the work needs to be done, the manager can walk in front of the employees and solve the problems properly. This shows that the manager can set an example and reflect the ability of the manager
7. Paying attention to the art of management and improving the level of leadership are the core of management. It's simple to manage by rules, but it's not easy to convince the managed. This requires managers to master management skills and methods in addition to their own moral character and professional quality, and use different leadership methods to deal with affairs and manage people; They are good at arousing people's enthusiasm; Strengthen supervision, master training technology and improve training ability
in a word, management is really in place if the management objectives can be effectively achieved and the employees can convince you from the heart.
7.
Catering instry is an instry with a long history and a wide range of market. Its marketing activities are a complete process of supply, proction and marketing. Catering management refers to the systematic management process from customer organization, food raw material procurement, kitchen proction and processing to restaurant sales service. It focuses on the objective laws of marketing activities of catering procts. Entrepreneurs who are trying to enter the catering instry or are already practitioners in the catering instry must master all kinds of catering management knowledge in an all-round way if they want to stand out in the catering instry. In today's catering market, the competition is extremely fierce, whether a catering enterprise can stand firm in the fierce competition, kitchen management is the core. Kitchen management is an all-round and multi-level work, which includes the quality of dishes, humanistic management, perfect supervision system, cost accounting, chef's self-image and professional skills, etc. Now I will talk about my initial understanding from five aspects
First, strengthen people-oriented management only reasonable job division, sound system and high-quality personnel can make it work well. First, the division of posts is reasonable and clear. According to the proction situation, facilities and equipment layout of the enterprise, positions should be set up and self responsibilities should be defined. Secondly, we should change the traditional disadvantages of focusing only on skills but not on our own cultural quality, instill advanced business philosophy, make a breakthrough in dish proction and form our own style. Third, make full use of incentive measures, adhere to people-oriented, maximize and mobilize the enthusiasm and creativity of employees
2. Starting from the quality of dishes, we should inherit the tradition, keep the tradition and innovate constantly quality is the lifeline of an enterprise and the prerequisite for its development and survival. The quality of its dishes directly affects the popularity of the enterprise. Especially with the deepening of reform and opening up, the market competition is becoming increasingly fierce, people's quality of life is constantly improving, and the requirements for the variety, taste and nutrition of dishes are also higher and higher. Under the new situation, the catering instry is facing opportunities and challenges. How to face the development of the times, the key is what measures we take to maintain the tradition, inherit the tradition, and constantly innovate. In order to ensure the process of traditional famous dishes of Jicai restaurant, let more young employees master the proction process of famous dishes. Through the communication with the front desk and the extensive solicitation of the opinions of gourmets and customers, on the basis of numerous practical operations and accumulated experience, we have developed the standard seasoning formula and standardized operation for the proction of traditional famous dishes of Jicai. For some standard formula dishes that can not be formulated for the time being, special chefs are needed to cook to ensure the quality of traditional dishes. In view of the great development period of Jicai, how to make Jicai stand out in the fierce competition, make the restaurant enring, constantly bring forth the new on the basis of ensuring the traditional dishes, through extensive search for relevant information, carefully explore, organize and gather, develop and develop famous dishes with cultural connotation, achieve better benefits, and become the growth point and flash point of enterprise economic development
Third, solid foundation and good self-image. To manage employees, we must first have a good self-image the first thing employees should do is to do it by themselves, to be respected by others, to learn to respect others, to emphasize principles in big things, and to emphasize style in small things; Secondly, we should continue to learn and improve, master higher business skills, and be enthusiastic about passing on, helping, and leading, so as to be better than blue Fourth, further establish, improve and implement various systems. No rules, no circles state owned national laws and family rules, enterprises must establish and improve the corresponding rules and regulations to standardize. We should earnestly implement it to ensure the seriousness of the enterprise system and the standardization and scientization of management 5. Strictly control the purchase of goods and do a good job in gross profit accounting
check the purchase. First, we should establish a small team for purchasing goods. First of all, in the selection and arrangement of personnel, the technical backbone with good quality, strong responsibility and understanding of business should be responsible, and the method of walking on two legs should be adopted. One is responsible for purchasing raw materials needed by enterprises every day; The other is responsible for investigating the price of raw materials and mutual supervision to ensure the quality and price of purchased procts. Second, adhere to the collective pricing system. Thirdly, we should adhere to the principle of combining static management with dynamic management and focusing on dynamic management. The supplier should provide part of the raw materials and purchase part by himself, so as to grasp and understand the market information in time and firmly control the cost of the enterprise. The second is to make account records for the identification of goods by purchasing channels, purchasing points and acceptance personnel. The third is to adhere to the principle of "who is in charge, who is responsible". If there is a problem in that opening, the party concerned should bear the main responsibility, so as to provide a reliable guarantee for us to select good goods
in cost accounting, raw materials should be used reasonably to make the best use of materials. Pay attention to the recycling and use of waste materials, save one degree of electricity, a drop of water and gas, pay attention to the storage of raw materials, strengthen the maintenance and use of various tableware, and save the cost as much as possible. Through several years of practice, good results have been achieved
8. There are many management contents in modern catering enterprises, but they can be divided into two aspects. One is the management of food quality; The other is the management of catering service quality. The former is tangible, while the latter is intangible. The former's tangible procts should be promoted through the latter's services, which is also the feature of the close connection between the proction and sales of catering enterprises. It can be said that all business activities of catering enterprises are carried out around the promotion of food
restaurant staff serve customers directly, and they contact a lot of customers every day, and they have all kinds of customers. Although they are very careful in their service, sometimes they are still unavoidably negligent, causing injury to the guests; Or the service staff do everything in line with the regulations, but still can not make the customer satisfied. The restaurant staff should take the principle of "customer first" and apologize to the guests for their understanding. As a restaurant service staff, we must understand the types of customers, in order to be flexible, grasp the opportunity, respond freely, adapt to their needs, and provide the best service
[Key words] manners, self-cultivation, watching people's dishes
1 personal quality requirements of catering employees
in order to achieve excellent service, we must pay attention to self-cultivation at ordinary times, and do not lose temper casually. Be sure to dress neatly, have a dignified appearance, have a kind attitude, be kind to others, be conscientious and responsible, cooperate quickly, be honest, be polite and considerate, so as to make the guests feel that the service they receive is impeccable. The following are the regulations to be observed
L 1.1. The manners of employees
the service personnel of the restaurant must dress neatly and have a dignified manner when serving, so that the customers can be convinced that the restaurant attaches importance to cleaning service. Male waiters must shave regularly, dress neatly, clean hands and nails, and pay attention to bad breath and body odor. The hair of the female waiter should be combed neatly and put on the required hair hood; Do not wear any other decorations except wedding ring and watch; Don't use colorful nail polish, nails should be trimmed. Wear the required flat shoes and stockings to give the guests the impression of dignity and hygiene. Do not smoke or chew gum when working. Politeness, kindness, helpful attitude and moderate tone of speech can increase the beauty of the waiter. Restaurant service staff in the service must be affable, the attitude of dealing with people must be very careful. In case of accidents, we should bear in mind that we must be patient and solve any disputes with a sincere attitude. We should take "customer first" as the principle
L 1.2, the spirit of cooperation of employees
the staff of the restaurant must be conscientious and responsible, and cooperate quickly, which can make the work more smoothly. Waiters should not only be happy and competent for their work, but also be able to find out and understand the difficulties of colleagues, and immediately know where and how to help them. This spirit of active participation and cooperation is concive to the smooth progress of the work< 1.3. Honesty and politeness of employees
colleagues working in restaurants must respect and help each other; Abide by the rules of the restaurant, not greedy, do not cheat guests, polite and thoughtful. Only in this way can we win the favor of the guests. As long as we pay attention to the cultivation of catering employees at ordinary times, the business of the restaurant can be better, so as to achieve the purpose of making profits. Restaurant service staff in the service must be affable, the attitude of dealing with people must be very careful. In case of accidents, we should bear in mind that we must be patient and solve any disputes with a sincere attitude. We should take "customer first" as the principle<
2 the cultivation of service consciousness of catering employees
the meals of catering service enterprises are promoted by waiters. Waiters have various skills in dealing with guests, such as setting tables, folding napkins, pouring wine, serving dishes, dividing dishes, replacing dining utensils, cleaning and so on. These jobs are all about "things". In fact, these jobs are all about meals. Because no matter how well other work is done, as long as the food is not sold, the economic benefit of catering enterprises is zero. Therefore, guiding customers to consume and promoting meals should be the most important work of service personnel. Catering enterprises generally set proction according to sales, and the main task of food promotion in catering enterprises undoubtedly falls on the waiters
L 2.1 paying attention to differences and distinguishing the main points
guiding customers to consume and promote the sale of food is not a one-day effort. Because the people the waiters have to receive are too complicated, including young and old, male and female; The purpose of dining is different: to invite others, or to come for leisure, or to get together with relatives and friends, or to enjoy warmth with lovers, or to spend a good night with couples, or to get together among colleagues, or to celebrate something together, such as marriage, old people's birthday, children's birthday, joy of job promotion, job promotion, etc; The economic situation of customers is also different: some require the appearance, variety, quality and quantity; Some of them need to be economical, simple enough to eat, some are gourmets who taste carefully, and so on; Some are informal and some are strict in all aspects; There are also different requirements in taste, such as light and heavy, sour, sweet, bitter, spicy and so on<
L 2.2 look at the dishes
in the face of such a complex crowd, what should the waiter do? In a word: "watch the dishes". The positive understanding of this sentence should be to give correct and appropriate guidance and promotion according to different consumption levels and consumption objects. This is the most important and difficult skill for waiters to master“ There are two aspects of "watching people and eating dishes", one is "watching people" and the other is "eating dishes"“ In order to introce to the guests and guide consumption, we should know and master certain cooking knowledge“ "Looking at people" is the ability to observe and respond to guests. In contrast, cooking requires some cooking knowledge, while watching people needs to face all kinds of living people. It is obvious that there is a big difference between the two
L 2.3 care about hotel development indivial
the waiter is the most important person in the hotel who has direct contact with customers. Through him or her, we can understand the customers' reaction to all aspects of the hotel, which is the bridge between the Hotel and customers. Waiters should know and master certain cooking knowledge, especially the ingredients, preparation methods and characteristics of local and local famous dishes. This is just like a shop assistant who must be familiar with the relevant knowledge of the goods in order to better introce the goods to customers and act as a good adviser to customers. A good salesperson can promote more goods, bring better economic benefits to the store and satisfy customers. Good waiters can also promote more dishes, bring better economic benefits to the enterprise, and also make customers satisfied with eating, which can kill two birds with one stone. As a hotel waiter, it's not difficult to understand and master certain cooking knowledge, because you have to contact a lot of dishes every day. If you don't understand, you can learn from the chef in time. As long as you study hard, you will master it skillfully
in their work, waiters should master various skills flexibly, be good at observing the situation of guests, develop a pair of wise eyes, and naturally classify the guests who come to dinner. When guiding and promoting dishes, we should take into account the actual situation of the guests. We must not promote the food simply for the sake of economic benefits. This will not improve the economic benefits, but will be ignored by the guests. This is against the professional ethics. We must consider how to do a better job of service and achieve customer satisfaction from the perspective of service. For example, for the "scene type" guests, it is necessary to meet the needs of the guests. The main purpose of dining for such guests is to show their style. When ushering in the seats, the waiters can choose luxury private rooms or elegant seats, and recommend high-grade famous dishes. The dishes should pay attention to the collocation of "color and shape". The serving speed should be moderate, not too fast. When necessary, they can recommend special dishes to show their luxury style“ The number of "full type" customers is heavy, and the server can recommend low and medium-grade dishes, and serve fast. In addition, there is another type of guests who don't know how to eat and can't eat. This kind of guests need a comprehensive introction of the dishes and guide them to order according to the actual situation. It is the "gourmet" customers who know how to eat, can eat and can eat dishes. They are very picky and difficult to serve. However, their existence is of great benefit to the improvement of food quality and service quality. Therefore, we should pay special attention to such guests, waiters and chefs. We must not deal with them. We should solicit opinions seriously and modestly every time, make friends with them when necessary, and employ them as hotel consultants to make suggestions for the development of the hotel
[summary] in a restaurant, good facilities are the foundation, good cooks are the capital, and good employees are the blessing, which is the decisive factor for its development. If you are close to Zhu, you will be red. If you are close to Mo, you will be black. If you have excellent employees, it means that there are excellent managers. If you have no head, you can't do it. I believe everyone knows this. When the staff's personal quality has reached a certain level, and has the enthusiasm for work, then, such staff is the urgent need of every enterprise, and also the goal we want to achieve.
restaurant staff serve customers directly, and they contact a lot of customers every day, and they have all kinds of customers. Although they are very careful in their service, sometimes they are still unavoidably negligent, causing injury to the guests; Or the service staff do everything in line with the regulations, but still can not make the customer satisfied. The restaurant staff should take the principle of "customer first" and apologize to the guests for their understanding. As a restaurant service staff, we must understand the types of customers, in order to be flexible, grasp the opportunity, respond freely, adapt to their needs, and provide the best service
[Key words] manners, self-cultivation, watching people's dishes
1 personal quality requirements of catering employees
in order to achieve excellent service, we must pay attention to self-cultivation at ordinary times, and do not lose temper casually. Be sure to dress neatly, have a dignified appearance, have a kind attitude, be kind to others, be conscientious and responsible, cooperate quickly, be honest, be polite and considerate, so as to make the guests feel that the service they receive is impeccable. The following are the regulations to be observed
L 1.1. The manners of employees
the service personnel of the restaurant must dress neatly and have a dignified manner when serving, so that the customers can be convinced that the restaurant attaches importance to cleaning service. Male waiters must shave regularly, dress neatly, clean hands and nails, and pay attention to bad breath and body odor. The hair of the female waiter should be combed neatly and put on the required hair hood; Do not wear any other decorations except wedding ring and watch; Don't use colorful nail polish, nails should be trimmed. Wear the required flat shoes and stockings to give the guests the impression of dignity and hygiene. Do not smoke or chew gum when working. Politeness, kindness, helpful attitude and moderate tone of speech can increase the beauty of the waiter. Restaurant service staff in the service must be affable, the attitude of dealing with people must be very careful. In case of accidents, we should bear in mind that we must be patient and solve any disputes with a sincere attitude. We should take "customer first" as the principle
L 1.2, the spirit of cooperation of employees
the staff of the restaurant must be conscientious and responsible, and cooperate quickly, which can make the work more smoothly. Waiters should not only be happy and competent for their work, but also be able to find out and understand the difficulties of colleagues, and immediately know where and how to help them. This spirit of active participation and cooperation is concive to the smooth progress of the work< 1.3. Honesty and politeness of employees
colleagues working in restaurants must respect and help each other; Abide by the rules of the restaurant, not greedy, do not cheat guests, polite and thoughtful. Only in this way can we win the favor of the guests. As long as we pay attention to the cultivation of catering employees at ordinary times, the business of the restaurant can be better, so as to achieve the purpose of making profits. Restaurant service staff in the service must be affable, the attitude of dealing with people must be very careful. In case of accidents, we should bear in mind that we must be patient and solve any disputes with a sincere attitude. We should take "customer first" as the principle<
2 the cultivation of service consciousness of catering employees
the meals of catering service enterprises are promoted by waiters. Waiters have various skills in dealing with guests, such as setting tables, folding napkins, pouring wine, serving dishes, dividing dishes, replacing dining utensils, cleaning and so on. These jobs are all about "things". In fact, these jobs are all about meals. Because no matter how well other work is done, as long as the food is not sold, the economic benefit of catering enterprises is zero. Therefore, guiding customers to consume and promoting meals should be the most important work of service personnel. Catering enterprises generally set proction according to sales, and the main task of food promotion in catering enterprises undoubtedly falls on the waiters
L 2.1 paying attention to differences and distinguishing the main points
guiding customers to consume and promote the sale of food is not a one-day effort. Because the people the waiters have to receive are too complicated, including young and old, male and female; The purpose of dining is different: to invite others, or to come for leisure, or to get together with relatives and friends, or to enjoy warmth with lovers, or to spend a good night with couples, or to get together among colleagues, or to celebrate something together, such as marriage, old people's birthday, children's birthday, joy of job promotion, job promotion, etc; The economic situation of customers is also different: some require the appearance, variety, quality and quantity; Some of them need to be economical, simple enough to eat, some are gourmets who taste carefully, and so on; Some are informal and some are strict in all aspects; There are also different requirements in taste, such as light and heavy, sour, sweet, bitter, spicy and so on<
L 2.2 look at the dishes
in the face of such a complex crowd, what should the waiter do? In a word: "watch the dishes". The positive understanding of this sentence should be to give correct and appropriate guidance and promotion according to different consumption levels and consumption objects. This is the most important and difficult skill for waiters to master“ There are two aspects of "watching people and eating dishes", one is "watching people" and the other is "eating dishes"“ In order to introce to the guests and guide consumption, we should know and master certain cooking knowledge“ "Looking at people" is the ability to observe and respond to guests. In contrast, cooking requires some cooking knowledge, while watching people needs to face all kinds of living people. It is obvious that there is a big difference between the two
L 2.3 care about hotel development indivial
the waiter is the most important person in the hotel who has direct contact with customers. Through him or her, we can understand the customers' reaction to all aspects of the hotel, which is the bridge between the Hotel and customers. Waiters should know and master certain cooking knowledge, especially the ingredients, preparation methods and characteristics of local and local famous dishes. This is just like a shop assistant who must be familiar with the relevant knowledge of the goods in order to better introce the goods to customers and act as a good adviser to customers. A good salesperson can promote more goods, bring better economic benefits to the store and satisfy customers. Good waiters can also promote more dishes, bring better economic benefits to the enterprise, and also make customers satisfied with eating, which can kill two birds with one stone. As a hotel waiter, it's not difficult to understand and master certain cooking knowledge, because you have to contact a lot of dishes every day. If you don't understand, you can learn from the chef in time. As long as you study hard, you will master it skillfully
in their work, waiters should master various skills flexibly, be good at observing the situation of guests, develop a pair of wise eyes, and naturally classify the guests who come to dinner. When guiding and promoting dishes, we should take into account the actual situation of the guests. We must not promote the food simply for the sake of economic benefits. This will not improve the economic benefits, but will be ignored by the guests. This is against the professional ethics. We must consider how to do a better job of service and achieve customer satisfaction from the perspective of service. For example, for the "scene type" guests, it is necessary to meet the needs of the guests. The main purpose of dining for such guests is to show their style. When ushering in the seats, the waiters can choose luxury private rooms or elegant seats, and recommend high-grade famous dishes. The dishes should pay attention to the collocation of "color and shape". The serving speed should be moderate, not too fast. When necessary, they can recommend special dishes to show their luxury style“ The number of "full type" customers is heavy, and the server can recommend low and medium-grade dishes, and serve fast. In addition, there is another type of guests who don't know how to eat and can't eat. This kind of guests need a comprehensive introction of the dishes and guide them to order according to the actual situation. It is the "gourmet" customers who know how to eat, can eat and can eat dishes. They are very picky and difficult to serve. However, their existence is of great benefit to the improvement of food quality and service quality. Therefore, we should pay special attention to such guests, waiters and chefs. We must not deal with them. We should solicit opinions seriously and modestly every time, make friends with them when necessary, and employ them as hotel consultants to make suggestions for the development of the hotel
[summary] in a restaurant, good facilities are the foundation, good cooks are the capital, and good employees are the blessing, which is the decisive factor for its development. If you are close to Zhu, you will be red. If you are close to Mo, you will be black. If you have excellent employees, it means that there are excellent managers. If you have no head, you can't do it. I believe everyone knows this. When the staff's personal quality has reached a certain level, and has the enthusiasm for work, then, such staff is the urgent need of every enterprise, and also the goal we want to achieve.
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