There are three methods to control the service quality of restaurants: service program control, accident control and manpower control.

during the business hours, the hall supervisor should always stand in the front line, supervise and direct the waiters to serve according to the standard service procedures through personal observation and judgment, and correct the deviations in time when found. The second accident control. Western restaurant service is face-to-face direct service, which is easy to cause customers' complaints. Five strokes and one board quickly take remedial measures to prevent the situation from expanding and affecting the dining mood of other customers.

The third is the pre-control of human resources. Western restaurants should flexibly arrange staff shifts according to their own characteristics to ensure adequate human resources. That kind of "nothing to do in leisure time, fatigue in busy time", or the phenomenon that there are many customers but few waiters, and fewer customers and more waiters in western restaurants, are all improper use of human resources.

basic requirements of service quality

service standards, to achieve customer satisfaction, whether customers recognize catering services is related to the promotion of corporate brands and whether enterprises have sufficient competitive advantages. Work standards should be improved. We must be strict with our work. Only in this way can we do better. Quality standards, quality should be stable, products need to be fine, and it is also necessary to maintain a novelty with other similar industries.

management standards should be bold, strict and well managed, and should be applied flexibly according to the actual situation. The standard of employing people should try to find catering talents with both ability and political integrity and outstanding specialties, because talents have a great role in promoting the development of catering chain enterprises. Learning standards, we must study diligently, but also make flexible use of knowledge.