Business, such as the discovery of problems, to be corrected immediately. When the waiter makes a mistake, the supervisor should not be punished in front of the guests, it is best to leave the public **** occasion before disposal. Supervisors should keep the restaurant's service at a high standard.
Conflicts between guests and waiters are often caused by misunderstandings. Supervisor to guide the waiter, more from the guest's point of view, some can not do things may be explained to the guests, in order to get the understanding of the guests.
The way the hotel service has Chinese service, French service, American service, British service, Russian service.
(1) Chinese service
Most of them use round table, dishes and drinks all from the right side. Waiters from the kitchen will be served directly to the center of the table, usually for more than one person to eat together. Banquet celebrations by the service on behalf of the distribution of food, distribution must be an average number of movements quickly and smile. The withdrawal of the table should also be withdrawn from the right.
(2) French service
French service, luxury, cumbersome, two waiters to serve a guest. Except for the bread. Creams, salads and extras are served from the guest's left, except for the dishes, which are served from the guest's right. The waiters carry the dishes from the kitchen to the side tables in the dining room, then to a food cart and push them to the guest, where the meal is warmed and distributed on the guest's plate and saucer over an alcohol lamp or warmer. In the major luxury restaurants, common in this way of service.
(3) American service
American service, simple, fast, cheap, a waiter can receive more than one guest; waiters can go on after general training; all the dishes from the right side of the withdrawal; the master of the right side of the guests served first, the other guests according to the order of counterclockwise order of the food; dishes in the kitchen, respectively, well-filled on the dinner plate. Directly served to the guests; food served on a large plate large, shared by the guests.
(4) British service
British service, similar to the "family style", the food from the kitchen directly to the table. This is no longer common.
(5) Russian Service
Russian service is luxurious, simple and fast. More popular than French service in luxury hotels and restaurants around the world; the waiter arranges plates for the guests from the right in a clockwise direction. The waiter then holds the silver plate with his left hand and serves the food to the guest from the left in a counterclockwise direction.
7. Beverage Management
The procedures for beverage management are the same as those for food management, including procurement, acceptance. Storage, control, etc. Purchasing staff should pay attention to the monthly requirements, not to over-purchase; especially wine, expensive, over-purchase will result in a backlog of wine inventory, making the emergency funds can not be turned over.
Purchasing staff should pay attention to the hotel bar and restaurant sales of what type of liquor, according to the second and then do the purchase plan; to pay attention to what people love more liquor, and then prepare a certain type of liquor for the need.
Bartenders receive alcohol, should fill out a form of three copies of "receive a list of alcohol," a storage warehouse, a bar, a sent to the financial. When used, the bartender must return the empty bottle to the warehouse before receiving alcohol.
Liquor warehouse to have security measures, some big hotel liquor warehouse liquor gold nearly 100,000 U.S. dollars worth, including is, many expensive wine. This property will often be kaiju, some internal staff and even the profits of the smart, will take advantage of the opportunity to work to steal. Therefore, it is necessary to guard against thieves, often check the accounts, check the inventory, warehouse keys should be properly stored. Bartenders and warehouse custodians should be decent style, loyalty can be *.
The bartender should understand the hotel to sell drinks and inventory, to guide the staff belonging to, with bartending and service experience, try to promote good wine, have a good sense of eloquence and sense of humor, keep the bar clean. When guests are drunk, or drunk and disorderly, we should take timely measures to deal with the situation as appropriate. The sale of alcoholic beverages in the catering accounted for a large proportion of the effective management will increase the restaurant's income.
8. accounting management
The catering department accounting staff is responsible for the class of accounting reports to the manager, then meet the manager to plan the daily business. One of the responsibilities of the accounting staff is forecasting - based on the business situation of the previous period. The forecasting of the next period of business enables the manager to make decisions about how much food and drink to buy and other matters for the next period of time. The second duty of the accounting officer is food cost control - in order to ensure effective bar, cost control and profitability, a daily record of food purchases, warehouse needs, and sales should be maintained. The daily statement of business is to be completed in duplicate and distributed to the appropriate departments
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