The health management requirements for catering service employees are as follows:

Employees in catering industry (including new and temporary employees) should obtain health certificates before taking up their posts. Conduct a health examination once a year, and conduct temporary health examination when necessary. People who work in contact with directly imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E..

those who suffer from diseases that hinder food safety, such as active pulmonary tuberculosis, suppurative or exudative dermatosis, should be transferred to other jobs that do not affect food safety. Catering service providers should establish a daily morning inspection system. Personnel who have diseases that hinder food safety should leave their posts immediately, and can only be re-employed after the reasons are found out and the diseases that hinder food safety are cured.

Catering services. It is a food production and operation industry that provides all kinds of drinks, food, consumption places and facilities for consumers through instant processing, commercial sales and service labor. Restaurants are one of the reception enterprises that provide facilities and services to entertain guests and provide meals and drinks.

catering service: service quality and service level are not only related to the benefit and reputation of the hotel, but also related to its survival and development. In the process of transforming institutionalization, proceduralization and standardization into individualization and diversification, the service goal we pursue is "harmonious service".

quality management skills:

catering service is the sum of a series of behaviors of catering staff to provide catering products for dining guests. High-quality catering service is based on first-class catering management, and catering service quality management is an important part of catering management system, which is an important part of hotel catering management. The purpose of its control and supervision is to provide high-quality and satisfactory services for guests.

create good social and economic benefits for the hotel. First of all, we must establish the standard procedures for catering services. When formulating service regulations, we should first determine the link procedures of service, and then determine the unified action, language, time and equipment of each link, including the ways and methods to resolve accidents and temporary requirements.