The contents are as follows:

Service quality and service level are not only related to the benefits 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".

the so-called harmonious service is to express and embody the service style with the affection, skills, efficiency, knowledge and good cultivation of the waiter, which is a concentrated expression of the harmonious relationship between customers and customers. The concrete manifestations are: the unity of standard and personality, quickness and safety, enthusiasm and etiquette, kindness and elegance, and responsibility and flexibility.

Features of catering service

1. Disposable

Catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant.

2. Invisibility

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables, and its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that the catering service is completed by the staff of the catering department through manual labor, and each staff member provides different catering services for the guests due to their age, gender, personality, quality and educational level. On the other hand, the same waiter will have different service attitudes and service methods on different occasions, at different times or in the face of different guests.

4. directness

After ordinary industrial and agricultural products are produced, most of them have to go through multiple circulation links before they can reach consumers. If the products fail to pass the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so the producer and consumer are face-to-face service and face-to-face consumption.