1: (strategic choice: high-end market, preferring business banquets) The customer level of this hotel is positioned at high-end customers, preferring business banquets. From the entrance to the box, it gives guests an immersive feeling. The feeling given to the guests is magnificent and profound. The strategic choice of the hotel is already obvious, taking business banquets and middle and high-end banquets.

: 2: (Strengthen service and follow the attitude of giving priority to regular customers) If hardware is decoration, then service is software. If a computer has high-end software, but no corresponding hardware. Then even the best software is useless, and vice versa. Now that the hotel has been renovated, I think the service should be strengthened. Since the market positioning is a business banquet, the waiter's attitude is pretentious and should echo the decoration. At the same time, strictly implement the principle of "customer first" in the service industry. At the same time, we should give priority to business banquets, so that those who pay for business banquets have face.

About topic 2:

1: Generally speaking, this method is the reputation of customers. Word of mouth will be more effective than gorgeous advertisements. If I tell you that the food in this shop is delicious, you can eat it. The result is not delicious, then you can blame me. If you see from the advertisement that the food in this shop is delicious, you can eat it yourself, and then it's not delicious. You will complain about false advertisements. Maybe tell your friends not to go to this shop. But if a friend introduces it as delicious, if the customer thinks it's not delicious, then the customer thinks it's a different taste. Do not conflict with the hotel.

This method is only suitable for restaurants with many people. A restaurant suitable for middle and low consumption. Only when the flow of people is large and there are many people dining can we make up for the promotion cost. At the same time, the food or prize promoted by 1 yuan must be attractive. Otherwise, it is difficult to arouse the interest of customers. Personally, I prefer 1 yuan to 1 yuan. What customers like is the immediate benefit, not the misty lottery ticket in the den. If you eat for the lottery, you might as well buy lottery tickets. If it's 1 yuan abalone, it's different. Customers can see the benefits. When they go back to chat with friends, they may say that a restaurant spends 1 yuan to send abalone when eating. But the lottery has no better publicity topic. In addition, customers may think that your lucky draw is reserved for their own people.

The following are some common rules of catering management, so I won't answer them.

Quality management:

Quality is the only way for China enterprises to rise. How to improve the quality consciousness of enterprise quality and establish an industry mechanism based on safety and quality system?

First, the quality assurance of raw materials.

(1) Select suppliers with quality assurance as the main selection point.

(2) Check the quality of semi-finished products when purchasing. If it is found that it does not meet the standard, it should be returned, fill in the return complaint form, and please replenish it immediately. Check the manpower from the following four aspects: ① date; 2 appearance; ③ temperature measurement; Four spot checks.

(3) According to the first-in-first-out principle, the purchased goods are stacked inside, and there are certain height restrictions, such as 6 boxes of French fries and 8 boxes of beef patties.

(4) When using materials, check their validity period and adhere to the principle of first-in first-out.

Second, the quality assurance in the production process of finished food.

(1) Master the quality standards of all products.

(2) put the time card, and the food that exceeds the specified shelf life must be thrown away. Semi-finished products have a second shelf life, such as lettuce for two hours, dehydrated onion for four hours and beef patties for two hours (under the refrigerator).

(3) Check whether the machine is in normal condition.

(4) Separate raw and cooked utensils to avoid cross-contamination.

(5) Execute the correct operating procedures.

(6) Carry out the correct disinfection procedure: soak the rag in disinfection water and disinfect it with both hands.

(7) Filter and change oil in time under the following circumstances.

① According to the taste and bitterness of fried products.

② The oil fume is big.

(3) The oil bubbles are slightly yellow.

④ The color of oil is black.

(8) Do a good job in food safety inspection before the peak of three meals a day.

(9) The quality inspector shall check the submitted finished products, and if they are incorrect, they shall not be sold.

Third, the equipment and requirements required for quality assurance.

(1) Sterile hand sanitizer can sterilize and clean.

(2) Disinfect hand sanitizer dispenser.

(3) Quick disinfectant, which can quickly disinfect hands.

(4) Disinfectant distributor.

(5) Disinfect the spray bottle.

(6) Disinfecting powder.

(7) The special disinfectant powder for milkshake machine can disinfect and remove milk scale.

(8) Product manufacturing standard manual: formula, material, dosage, temperature and time.

(9) Quality Reference Manual: Shelf life and temperature adaptation. Fourth, the quality control of the dining process.

(1) Inspection of the management team: Anyone in the management team should carefully taste the quality of food during the meal. If anything is found wrong, the manager on duty and the quality control personnel should be informed immediately.

(2) Customer complaints: If customers raise questions and complaints about quality problems, the manager should immediately deal with them enthusiastically and help them change into similar products with good quality. If they are not satisfied, they can ask for a refund.

(3) Adverse food reactions: If a customer complains that he feels uncomfortable because of eating the products of this restaurant, the manager on duty should take him to the hospital immediately.

V disinfection and hygiene

(1) At the end of each day, all tableware must be cleaned. The cleaning procedure is: clear water-water cleaning-disinfectant powder-clear water.

(2) The three tanks in the back area are cleaning, washing and disinfection respectively.

(3) Soak the rag in a bucket filled with disinfectant and change it every 2 hours. Disinfection spray bottle should be replaced every 24 hours.

(4) Separate the clean from the dirty, and separate the frying stove rag from the bathroom rag.

(5) Employees do not leave nails, long hair and long beard.

(6) All packages should be lined with clean paper.

(7) Employees are healthy and free from infectious virus.

(8) Employees in the production area should disinfect their opponents after returning to their posts.

(9) Employees in the production area should wash their hands and disinfect before returning to work after going to the toilet.

(10) Employees in the production area should disinfect their hands when touching hair and clothes.

Six, food safety inspection procedures

First stop: employees

(1) Uniforms and aprons are neat.

(2) Be sure to wash your hands before touching food.

(3) Wear a working cap and curl your hair.

(4) good health.

(5) use a quick disinfectant.

Second stop: service area

(1) Pay attention to the product storage time.

(2) Have a clean disinfection rag.

(3) Don't touch the food immediately after touching the money.

(4) Clean with disinfectant dry lotion.

(5) The temperature of the milk storage tank (34-38 ℉).

Third stop: bathroom

(1) is clean and functional.

(2) The hand sanitizer dispenser is functional and equipped with hand sanitizer.

(3) The hand dryer functions normally and is equipped with paper towels.

(4) Employees should wash their hands and disinfect after going to the toilet.

The fourth stop: the back song

(1) refrigerator is 34-38 ℉, freezer is 0- 10℉.

(2) All goods are used within the validity period.

(3) The operating materials in the dry goods room are not put together with the food packaging.

(4) indicate the time of the second storage period.

(5) Cleaning, scrubbing and disinfecting all appliances.

(6) Food cannot be prepared near the sink in the back area.

Fifth stop: production area

(1) Food cannot be placed directly on the conditioning table.

(2) The frying oven is placed on a clean bread plate.

(3) Have a clean disinfection rag.

(4) The function of the sink is normal.

(5) The hand sanitizer distributor functions normally and is equipped with hand sanitizer.

(6) There are paper towels.

Seven, food safety inspection focus

(1) The temperature of the cold storage and freezer is normal, and air convection occurs.

(2) rags and disinfection powder used for cleaning and disinfection.

(3) The frying and frying furnaces are in good condition and should be overhauled once every six months.

(4) The temperature of milkshake and sundae is normal, and all brushes should be replaced once every quarter.

(5) the restaurant food safety appraisal at least once a month.

(6) Check the food safety of the restaurant every day.

(7) Disinfect hands with quick disinfectant every half hour.

(8) The management department shall conduct spot checks on food quality at any time.

(9) The restaurant has a special quality assurance team to check and track quality and safety issues every day.

(10) The manager regularly reviews the administrative work of the restaurant quality team.

Eight, daily plan seven quality management work.

According to the actual situation and plan of the restaurant, the manager on duty or other authorized managers should arrange seven quality management tasks every day. For example:

Calibration of milk shake syrup and orange juice (1).

(2) Ensure the hygiene of orange juice cans and other beverage containers.

(3) Reschedule the previously unfinished maintenance work.

(4) Ensure that the fryer/fryer filter screen is not blocked, and the frying shovel and spatula are sharp.

(5) Check milkshakes and drinks: the environment is clean, in good condition and reasonably arranged.

(6) Compare all products with standard pictures to check the taste.

(7) Ensure that the freezing peak temperature is normal.

Nine, the common sense of quality assurance

(1) The factors of bacteria breeding environment include food, temperature, humidity and time.

(2) The adaptive temperature of bacteria: 45- 140 ℉.

(3) The growth cycle of bacteria is one week, and it is thoroughly disinfected once a week to interrupt the bacterial reproduction cycle.

(4) The frying temperature and color of fish, beef and chicken.

(5) The storage temperature of milkshakes and sundaes is higher than 40℃. I must throw it away.

(6) The temperature of the freezing room: 0-9.9℃.

(7) Warehouse temperature:18.7-21℉.

X. Total quality management

Total quality management means full participation, whole process supervision and all-round control. For this fast food restaurant with high labor intensity and many customers, full participation is the most critical.

(1) instill in every employee the business philosophy of "all employees participate in quality control": quality is the basis for the survival of fast food restaurants and fast food companies; The quality problem concerns every member of fast food companies and fast food restaurants, and it is everyone's work from top to bottom.

(2) No matter in which position, it is the responsibility to find quality problems and report them to the manager.

(3) No matter which position you are in, you have the obligation to find a way to solve the quality problem.

(4) No matter in which position, there are opportunities to be rewarded and promoted for contributing to improving service quality.