Management stravovacích zařízení

Abstract

Organised catering is an important part of tourism and also saves people time. Its development occurred in the Czech Republic since 1989 whereupon major restaurant chains entered the market. Demands of our tourist visitors increased the professional skills to complement managerial expertise. Operation of catering equipment is subject to the Food & Beverage Manager. Implementation of management includes planning, organising, leading and controlling, and aims to achieve business goals. Quality of work reflects the manager's timeliness, quality and standards, the use of work time and employee turnover. McDonald's is the largest fast-food restaurant chain in the country. It has sophisticated training of employees and organisation of work, which was revealed in evaluation of one of its sites, both in the form of management inquiry and analysis of financial results. The analysis of sales, daily visits, the average purchase and the average hourly wage in the current month and in December, on weekdays and weekends. Achieved economic results were processed and calculated in the tables and most of them are given in the charts for easier comparison. Rated premises recommend optimizing the number of employees on shift work and buy one or two cash registers.