What professional knowledge must the staff of the food and beverage department have?

In catering enterprises, catering managers play a decisive role. In the fierce competition in the catering market, the quality and management ability of catering managers are the key to the survival and success of enterprises. In our chef's mind, a good restaurant manager has three vivid metaphors or hopes: one is like a horse, the other is like air, and the third is like a carpenter. Catering managers should be like horses. The first horse is the leader of the herd. With its keen sense of smell, it grasps the direction of the herd and plays a leading role in leading the herd to sunny and lush places. Only in this way can horses eat and drink enough, run faster and greatly improve their chances of survival. Similarly, catering managers must also guide enterprises to develop in a promising strategic direction, so that enterprises can survive and develop in fierce competition and have a bright future. If the catering manager is only busy with trivial daily affairs, often tired of dealing with all kinds of annoying customer complaints, and does not have enough time to fully consider the development of the enterprise, and does not have enough time to study and learn the trend of the catering market, then he will not be able to make a correct judgment on the strategic development direction of the enterprise, and it will easily lead the enterprise astray, and the enterprise will easily fall into crisis. This requires our catering managers to have a clear mind and strategic vision, have a comprehensive understanding and overall consideration of the development of enterprises, find and deal with the problems existing in the process of enterprise development in time, eliminate hidden dangers and avoid the crisis of enterprises. At present, with the acceleration of people flow, logistics and information flow, and the wide application of emerging science and technology, catering managers should not only understand the popular trend of dishes and the changes in market demand, but also understand the changes in the cooking field and the management mode of modern catering enterprises, so as to guide enterprises to embark on the correct development path. Catering managers should be like air. Although air is everywhere, people do not feel the pressure brought by its existence. However, once out of the air, people can't live. Restaurant managers should be as ubiquitous as air, but don't let employees feel your pressure. In other words, catering managers should create a relaxed and harmonious working environment, and don't let employees feel that you are here to restrain and suppress them, but let employees act unconsciously according to your intentions. This is the best policy. However, in real life, many catering managers are not like this. Because many catering managers are often bosses themselves, they don't know the basic methods of catering management. In order to establish their absolute authority in front of employees, they often clap their desks and point to their noses and say, Are you the boss or am I the boss? Are you in charge or am I in charge? This makes employees feel the pressure, resulting in the gap between employees and catering managers, so that employees can not make reasonable suggestions on the problems existing in the enterprise, nor dare to express their opinions on the development of the enterprise. According to the management concept of modern enterprises, the boss who invests in catering enterprises can only be regarded as an investor or shareholder in a strict sense, not a catering manager. Now there are many bosses who invest in catering enterprises, many of whom are amateurs and unfamiliar with the catering industry. Therefore, they'd better hire people who know how to be catering managers. A knowledgeable catering manager is often unlike some bosses. They can listen to employees' opinions and adopt correct parts, and discuss and solve problems with employees, so as to fully mobilize the enthusiasm of employees and maximize the potential of each employee. The catering manager should be like a carpenter. The excellent quality of carpenters is worth learning and learning from catering managers. First of all, the carpenter will find a piece of wood, no matter how small, is useful and will try his best to make it play its due role. Catering managers must not find fault with patients like doctors. If you treat your subordinates like a doctor, even the best people will be full of problems. Restaurant managers must, like carpenters, be good at discovering the advantages of employees, avoiding their shortcomings and letting employees give full play to their talents. Secondly, carpenters must have their own overall ideas when making furniture, knowing how the furniture is constructed, what raw materials are used and what it looks like. Instead of having no plan and no purpose, it is better to rest in a dark place one step at a time. But in real life, there are many bosses of catering enterprises who are not like this. When they have more money in their hands, they will go around thinking about investing in opening stores without a plan or purpose. As a result, enterprises often overestimate their own strength and misjudge the catering market, which leads enterprises to attack on all sides and be constrained on all sides, and then fall into an embattled situation. Therefore, at this point, catering managers must have an overall understanding and overall conception of their catering enterprises like carpenters, in order to be good staff for the boss. Finally, carpenters always use their own practical actions to creatively realize their ideas, rather than just saying nothing. Therefore, catering managers must use their own practical actions to infect and drive every employee.