Analysis And Optimization Of The Lean Management Of Hotel And Catering Industry

The core of lean thinking is to create the most value for customers with the minimum resource input,to provide customers with high quality products and satisfactory service,and put into the resources including all tangible assets such as equipment and funds,intangible assets such as time and space.Lean management requires the coordination of various departments to achieve the lean,and then realize the lean management of the enterprise.At present,there are many problems in the management of hotel industry in China,the management of food production process is very difficult,the management points and information points are redundant,and the product standards of the industry are not uniform.Production resources due to customer demand is difficult to predict,so that more raw materials and products easy to degenerate,a waste of more than a point.The management of the vulnerability makes the gray space.Personnel management and enterprise development planning are not good specifications,not built a virtuous circle,these will have a huge impact on the management of the hotel restaurant industry.Through the analysis of the existing problems in hotel management,the implementation of lean management method is put forward to change the general existence of the hotel management in the cost control is not strict,the quality of the current situation,such as weak.This article will analyze the hotel restaurant industry inventory management plan,lean production and realize the cost management,solve the defects of the hotel management,and control the cost of food and beverage management.Pointed out that the hotel catering industry focus on the importance of standardized management of hotel personnel management,so improve the hotel rules and regulations,to improve the quality of personnel,the establishment of brand awareness,and ultimately to enhance the service level of the hotel dining,improve the competitiveness of the hotel in the same industry.