standardized process of hotel buffet breakfast
1. The buffet table should be arranged in the restaurant project to achieve good visual effect. Generally, straight line, corner and arc can be used.
2. The waiter should arrive at his post half an hour before the breakfast starts (breakfast time is 7:11-9:11 from Monday to Friday and 7:11-11:11 on Saturday and Sunday), turn on the lights and air conditioning to make preparations, and every hotel staff must take the initiative to say hello to the guests-"Good morning".
3. Cooperate with the kitchen to put the cooked breakfast food on the dining table in time, and divide the dishes according to the guests' eating habits: pickles with porridge and staple food, steamed fried food area 1, vegetables with side dishes area 1, western pastry fruit area 1, coffee and beverage area 1. (attachment: refer to MEMO standard for breakfast varieties)
4. Arrange tableware reasonably according to the guests' eating habits, such as plates, chopsticks, spoons, stainless steel knives and forks, eating clips, etc.
5. cooperate with the kitchen to put the cooked breakfast food on the dining table in time, which should be placed in accordance with the guests' eating habits. (For breakfast varieties, please refer to the following)
6. For all kinds of foods, it is necessary to match the instructions in Chinese and English. For example, drinks, porridge carts and buffet stoves must be placed in obvious positions.
7. Prepare all items of fried eggs and keep them clean. Kitchen staff must wear kitchen hats, masks and gloves.
8. Ensure the cleanliness of equipment, such as buffet stove, bread maker, coffee maker, porridge cart (with lettering logo) and steaming cart.
9. Check the dining table to ensure that the items are neat and complete, such as vases, paper towels, ashtray and toothpicks.
11. Check whether your clothes are dressed neatly again, and turn on all the lights to prepare for business.
11. Do a good job in meal service, replenish breakfast food, add tableware and withdraw plates in time.
12. After the business is over, do a good job of collecting food files and keep the returnable food packages.
13. Carry out sanitary cleaning and prepare the lunch table.
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List of all breakfast varieties
Steamed items: vegetable buns, meat buns, Shaomai and red bean paste. Mixed cucumber, shredded potato, kidney bean, silver bud, water bamboo, edamame, Chinese flowering cabbage
(two or more of other varieties are optional) 7 kinds of porridge: rice congee (required), chicken porridge, red date porridge, mung bean porridge, pumpkin porridge, preserved egg porridge, vegetable porridge and seafood porridge
. 15 kinds of seafood fried rice (two or more kinds of other varieties are optional)
Fried products: pumpkin cake, small knife cut, fried wonton, fried dumplings, golden cake, spring rolls, fried dough sticks, square leg slices, taro cake, scallion cake, sesame cake, rice cake, fried hot dogs, fried dough sticks, and so on. Hami melon, cherry tomato, orange, grape, banana, glaze (more than one of other varieties-1+1) 11 kinds)
pickles: dried radish edamame, sour cowpea, sufu, salted peanuts, salted eggs, pickles, pickles, pagoda pickles. Butter cake (required), snack bag, Xiangfei cake, shredded pork with moss, green tea bread, croissant, butterfly cake, egg yolk cake, peach cake, cookie (salty and sweet), egg roll, jujube paste cake, lemon cake (choose two or more other varieties-3+2 kinds)
7 kinds of drinks:. There are 95 varieties of sour plum juice (choose two or more other varieties-3+2) * * * (including seasonal varieties)
-The hotel usually guarantees that there are more than 29 breakfast varieties except side dishes.