Food and Beverage Management

餐饮管理

万礼豪程国际酒店在线合作共享课程-2020年4月22日

CHEI CLE -April 22,2020

前言

今天，万小程怀着激动的心情迎来了本学期的第七次CLE课程。这次课是由三位经历丰富的老师给我们分享餐饮管理的经验和技能，鸡尾酒单的创作过程，以及怎样运用社交软件去推广一个小型餐饮场所。

Preface

Today, CHEI.Jr were excited to welcome the seventh course of this semester. This class was taught by three experienced teachers, who shared the experience and skills of food and beverage management, the creating process of cocktail list and how to use social software to promote a small catering place.

讲师简介

Introduction to Lecturers

Andrew

出生于香港，毕业于洛桑⼤学国际酒店管理专业。在大学毕业后加⼊凯悦集团，凭借其卓越的⾏业知识和现代餐饮管理理念，在⾹港君悦⼤酒店的餐饮副总监位置上取得了进展。在离开君悦酒店后，在开创庙前冰室之前他成功地开了⼀家现代化的越南餐厅。

Andrew was born in Hong Kong and graduated from international hotel management at University of Lausanne. After graduation, he joined Hyatt and with his outstanding industry knowledge and modern concept of catering management, he made progress in the position of deputy director of F&Bdepartment at the Grand Hyatt Hong Kong.After leaving the Grand Hyatt Hong Kong, he successfully opened a modern Vietnamese restaurant before setting up Charlie’s.

Bastien

出⽣于瑞⼠，来⾃⼀个葡萄酒制造商的家庭，毕业于洛桑⼤学国际酒店管理专业，拥有丰富的餐饮业经验。曾任⻢来⻄亚和中国⾹格⾥拉酒店餐饮部经理，并在瑞⼠酒保协会（SBU）担任法语区主席两年。是庙前冰室的联合创始⼈。

Bastien was born in Switzerland and comes from a family of wine makers. He graduated from University of Lausannewith a major in international hotel management and has extensive culinary experience. He was the manager of the food and beveragedepartment of Malaysia and China, and the president of the French speaking area of SBU for two years. He is also the co-founder of Charlie’s.

Marcia

出⽣于新疆，毕业于瑞⼠理诺⼠酒店管理学院，职业⽣涯始于⻢来⻄亚⾹格⾥拉集团和成⻓于⼴州⾹格⾥拉⼤酒店及⼴州四季酒店担任销售经理。发酵、产品研发、对酒的热爱和⽆限疯狂想法是她开始庙前冰室的初衷.

Marcia was born in Xinjiang and graduated from Les Roches International School of Hotel Management, with a career starting from Shangri-la in Malaysia, nurturing from Shangri-la in Guangzhou, and was served as Sales Manager at Four Seasons in Guangzhou. Fermentation, product development, love for wine and crazy ideas are her original intention to start Charlie’s.

课程内容

Course Content

在本节课程中，三位经历丰富的老师给我们从三个方面讲述了餐饮管理的经验和技能，如下：

1、创意构思中，需要哪些成员的参与？

Who should be involved in the creation process?

2、在创作新鸡尾酒单的过程中，最重要因素的有哪些？

What are the most important factor when creating a new menu?

3、是否有必要运用许多的社交软件去推广一个小型餐饮场所？

Does it make sense to use a lot of social media platform to promote a small venue?

课后拾遗

Gains after Class

在本次CLE课程中，通过Andrew、Bastien、Marcia三位老师的精彩讲解，我们不仅了解到餐饮管理的经验和技能、创作鸡尾酒单的过程、和怎样作用社交软件去推广一个小型餐饮场所。还了解到庙山冰室作为鸡尾酒创新的神奇基地，以本地食材和传统菜式味灵感使得鸡尾酒发挥出极致的口感等等。

In this CLE course, through the wonderful explanation by Andrew, Bastien and Marcia, we not only learned about the experience and skills of F&B management, the creating process of cocktail menu and how to use social software to promote a small dining place, but also learned that Charlie’s is a magical base for cocktail innovation, which makes cocktails perfect with local ingredients and traditional flavors.

课后所思

Thoughts after Class

通过这节课，让我们对餐饮管理有了更加深刻的了解，并且意识到一个餐厅小到餐具装饰品用品大到地理位置都有一定的学问，认识到构思设计的重要性，我们在以后的学习和工作中要有创意，敢于尝试，与时俱进，不断进取。

Through this lesson, we have a deeper understanding of food and beverage management, and gain certain knowledge from tableware and ornaments to location, and also realize the importance of conceptual design. We should be creative, dare to try, keep pace with the times and keep forging ahead in our future study and work.