Hotel food and beverage service etiquette

Introduction: Hotel food and beverage is a very important part of the hotel, food and beverage service also determines whether the guests will stay in the hotel standards, so the hotel food and beverage service should also be strengthened. Here is the hotel food and beverage service etiquette for you, I hope it can help you!

Hotel food service etiquette

First, the hotel food service awareness is a prerequisite

Whether the hotel staff know and use the basic etiquette of modern business activities, not only reflects the quality of the staff themselves, but also refracts the enterprise's The cultural level and management of the realm.

The service consciousness is an expression of corporate culture, in the competitive market conditions, corporate competition is first of all the competition of staff quality.

So, how to effectively improve the quality of staff, make it more representative of the corporate image, so that communication and cooperation more smoothly, and create more benefits for the hotel, etc., is a modern business imperative.

Second, the food service etiquette is the key to enhance the image of the hotel

Etiquette, is the law of self, respect for people's performance and behavior skills, is the personal qualities and social outlook of the external manifestations of the image of the enterprise is also a specific manifestation.

For professionals working in the hotel, learning service etiquette and service awareness can effectively shape their own quality and professional image, so that interactions with the object to produce a standardized, rigorous, professional, courteous, courteous, thoughtful, meticulous and other good impression, thus forming a unique competitive advantage of the hotel.

With the hotel's guest source more and more globalization, service etiquette plays an increasingly important role. Hotel food service etiquette has become an essential communication tool in modern hotel service links, more and more hotels have service etiquette as the basic knowledge requirements of employees.

Second, polite service? Three five?

1. Five hearts:

To the elderly customers to be patient,

To the sick and disabled customers to be attentive,

To the children to take care of to be attentive,

To the restrained customers to care,

To the general customer to be enthusiastic.

2. Five voices:

Customers enter the door with? The customer's voice?

The customer inquired about the sound of? The customer inquires about the sound of?

Customers help? thank you?

The customer's help has been appreciated,

The customer's poor care has been apologized for. Apologize?

The customer leaves the store. The company's website is a great source of information about the company's services.

3. five first:

first female guests after male guests,

first guests after the host,

first head after the general,

first elders after the late,

first children after adults.

Third, the hotel dining service etiquette

is an important part of the restaurant catering work. It is a technology, pose a good or bad directly affect the quality of service and the appearance of the restaurant. Pendulum is divided into Chinese pendulum and Western pendulum two forms.

The standard requirements for table setting is: first lay a good tablecloth, book a good seat, and then clockwise direction in order to place tableware, wine, tableware, meal folding flowers. It is required that the design of the table is exquisite and reasonable, and the behavior is orderly and in line with traditional customs. Small pieces of tableware complete, neat and consistent, artistic, symmetrical pattern, distance is proportional, easy to use.

Here is the introduction of Chinese table setting `basic essentials:

Plate setting: start from the master's seat, along the clockwise direction of the plate, and the edge of the table 1cm, the distance between the plate and the plate is equal.

Setting the chopstick stand and chopsticks: the chopstick stand is placed on the top right of the plate, the back end of the chopsticks is 0.5cm from the edge of the table, and 1cm from the edge of the plate on the chopstick stand with the pattern upwards.

Soup bowl and spoon: Place the soup bowl in front of the left side of the plate, 1cm from the plate, and place the spoon inside the soup bowl with the spoon handle to the left.

Wine set: Chinese banquet with three glasses, wine glasses, white wine glasses and water glasses. First, the wine glass is placed in front of the spit plate, the wine glass is placed on the right side of the right grape glass, the water glass is placed on the left side of the grape glass, 1cm from the wine glass, the three cups horizontally into a straight line, and in the water glass on the folding flowers.

Setting the communal tableware: put a chopstick rack in front of the wine set between the hosts, put chopsticks on it, and hold the chopsticks with the end to the right.

Toothpicks

Cigarette holders and matches: place the cigarette holders to the right of the host.

Menu: put it next to the chopsticks of the host, or put it vertically next to the host's glass of water.

Organize the countertop again, adjust the base and put the vase on the end.

Four, hotel catering service etiquette

Wine service is one of the most important elements of the hotel catering. Wine and wine can not only make the dishes color, but also help customers to communicate feelings, active atmosphere, promote friendship, create a good dining atmosphere.

For restaurants, the low cost, high profit and simple operation of wine has become the marketing focus of many Chinese food operators, in order to improve the restaurant's operating income and enhance the competitiveness of enterprises.

1. Hotel catering waiter pouring requirements

The order of pouring: the first guest after the main, the first female after the male, the first old after the young;

When pouring, stand on the right side of the guests, facing the guests for their service, the right foot into the two chairs between the left foot into? The right foot steps between the two chairs and the left foot in a "d" shape. The right arm is extended to serve the wine;

The trademark is directed towards the guest, and the mouth of the bottle is not in contact with the mouth of the glass;

When lifting the bottle, the wrist is rotated and at the same time the bottle is withdrawn, and wiped on a towel;

When pouring, the wine is poured at a speed that allows it to come out of the mouth of the bottle without dripping or spilling, and is carried out in a clockwise direction;

Be careful not to lean against the guest or against the body of the guest when pouring;

Be careful not to lean against the body of the guest or against the left foot when pouring.

When pouring mixed drinks, pour soft drinks first, then beer. The elephant in the room is the one who is not in the room, and the one who is not in the room. Crossing the river service;

When guests need to pour their own wine, the bottle is placed in front of the right hand of the guest who ordered the wine, and the glass is facing the guest.

2. Hotel food and beverage waiters pouring control

drinks, beer pouring eight full;

home brew, white wine pouring eight full;

white wine pouring seven full;

red wine pouring three full;

brandy and other foreign wines pouring two full;

champagne, wine and other wines.

Champagne is poured seven times full.

Conclusion: Service personnel should strengthen their own service awareness and service skills training, to provide customers with a satisfactory level of service, so as to win more customers for the hotel, so that the hotel can continue to develop.

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