1. Slow dish delivery, preventive or improvement measures:

1. When planning the kitchen functional area or designing the working route of kitchen staff, we should try our best to consider the rationality of the kitchen operation process and space, as well as the rationality of the food delivery area and route, and the rationality of the document delivery route of staff to avoid congestion during peak hours.

2. Formulate detailed kitchen production operation standards, workflow and food production standards, including food production and production requirements, strictly supervise and inspect the implementation, and urge kitchen employees to develop good work habits.

3. Run-in training and operation skills training for each position in the kitchen shall be conducted repeatedly until the employees are proficient and pass the examination.

4. Before opening, strengthen the training of service division and numbering for the food delivery staff until they have mastered it.

5. Strengthen the training of the business skills of the dish delivery department, and improve their business skills and accuracy.

2. Booking the wrong table or the duplicate table, and preventive or improvement measures:

1. Formulate detailed and comprehensive operating standards and workflow for booking and reception, and strictly supervise and inspect the implementation.

2. clearly divide and number the business area and the platform (private room).

3. Strengthen job skills training for reservation and reception personnel, including a comprehensive grasp of business conditions, environment and facilities.

Third, the wrong dishes, preventive or improvement measures:

1. Formulate detailed operating standards and workflow of front office service, including detailed and accurate instructions on ordering, billing and serving, so as to avoid the occurrence of wrong dishes, wrong orders and wrong tables.

2. Before opening the business, the front office service operation skills and workflow shall be repeatedly and intensively trained until the employees have mastered them.

3. Strengthen the food knowledge training for the desk attendants to familiarize them with hotel dishes.

Fourth, calculate wrong account, and take preventive or improvement measures:

1. Formulate detailed cashier operation standards and workflow, and strictly supervise and inspect the implementation.

2. In the front office service operation standard and workflow, the waiter who is required to perform the bill paying procedure must review the guest's consumption details and bills.

3. When the guest raises an objection, the first thing is to check the consumption details and bills again, and then proceed to the next step.

5. The order of serving food is chaotic, and preventive or improvement measures:

1. Explain the order of serving food in detail and accurately in the operating standards and workflow of front office service, and strengthen the training of waiters until they are proficient.

2. In the kitchen production operation standard and workflow, explain in detail how to organize material preparation and dish delivery in an orderly manner in the loading post, and strictly follow it in the work.

3. Strengthen the training of the business skills of the dish delivery department, so as to improve their reasonable scheduling ability for dish delivery.

VI. Unreasonable side dishes, and preventive or improvement measures:

1. Clearly explain the person in charge of side dishes and the main points of work in the operating standards and workflow of reservation and reception and the operating standards and workflow of front office service, and strictly follow them.

2. Strengthen the training of the person in charge of side dishes and side dishes knowledge until they are proficient and pass the examination.

3.

VII. Preventive or improvement measures for poor quality of dishes or foreign bodies:

1. The kitchen prepares, cooks and plates dishes in strict accordance with the food production standards.

2. The kitchen management personnel assign the cooking production of all dishes to the person who determines them, which not only helps to accurately control the quality of dishes, but also helps to investigate the person responsible for the quality of dishes.

3. The first pass is for the chef or executive chef to check whether the color, shape, taste and utensils are qualified (spot check is allowed), the second pass is for the dish delivery staff to check whether there are foreign objects, and the first pass is for the desk attendant to check whether there are foreign objects, so as to avoid the occurrence of complaints as much as possible.

4. Take the dishes back to the kitchen under the condition of appeasing the complaining guests, and the chef or executive chef will judge or determine the cause of the accident and the responsible person.

VIII. Poor information on food estimation, and preventive or improvement measures:

1. In the kitchen production operation standard and workflow, it is clearly required that the kitchen staff make a list of food estimation before the meal starts, and hand it over to the person in charge of the food delivery department, and then he will convey it to the relevant personnel of other departments.

2. For the food that is temporarily estimated during the process of serving customers, the person in charge of the food delivery department should be notified in time. If there is any, he will pass it on to the heads of other departments or relevant personnel.

3. In the process of serving guests, if the kitchen loading post finds that the guests have ordered the estimated dishes, it should immediately notify the head of the food delivery department, and then he will quickly pass it on to the heads of other departments or relevant personnel.

4. After receiving the notice of temporary estimation of dishes, the duty desk personnel should immediately notify the guests and ask them to change the dishes or make other arrangements.

5.

IX. Unclear explanation of promotional activities, and preventive or improvement measures:

1. Every promotional activity of the hotel should accurately convey the promotional information to every employee in the relevant position in advance, so that they all know the contents of the activity and the implementation methods.

2. Every promotional activity of the hotel should include the contents of the activity through eye-catching in-store advertisements (such as water cards, table cards, POPs, DM sheets, etc.). Reservation receptionists and front desk service personnel must also inform the guests of the relevant contents at the first time, so that the guests can truly and comprehensively understand the promotion information.

3. If the guests have any questions or doubts about the promotion information, they should explain it politely and patiently.

4. If the promotion activities are unclear or misleading due to the negligence of the hotel, they should respect the opinions of the guests, solve the complaints of the guests first and rectify them immediately.

11. If the service supplies are not found when they are urgently needed, preventive or improvement measures:

1. Before the opening of the business, all departments should register the collected items and hand them over to a special person for safekeeping.

2. All service supplies should be placed or stored in a specified location, and put back in place in time after use.

3. If others borrow them, they should issue a receipt for the items and return them immediately after use.

4.

Xi. The computer ordering system is chaotic, and preventive or improvement measures:

1. Choose a system supplier with mature technology, good reputation and after-sales service.

2. Before opening, the ordering system supplier needs to systematically strengthen the training for employees in relevant posts of the hotel until they are proficient in using skills.

3. The hotel should set up professional network administrators. Undertake the daily maintenance and simple data modification of the ordering system.

4. All dishes, drinks, cigarettes, etc. should be clearly classified and coded, and the fixed output stalls should be determined, as well as the printing stalls to be used when the fixed printer fails (the principle of proximity and convenience).

5. Try to avoid launching new dishes that are not available in the computer system. If there are really new dishes that need to be temporarily launched, the output stalls should be set manually.

12. There are many dishes estimated during peak hours, and preventive or improvement measures:

1. When planning kitchen equipment, the storage capacity under full load should be considered, and storage equipment and storage space should be prepared as much as possible.

2. The kitchen should prepare more materials appropriately according to the judgment of business conditions and if storage conditions permit.

3. If the booking situation is beyond the norm,

XIII. Measures to prevent or improve employees from resigning one after another:

1. Issue a complete human resource management system and employee handbook as soon as possible before opening the business, clarify the responsibilities, rights and benefits of employees in each position, formulate reasonable salary and welfare policies, and make management and rewards transparent and standardized.

2. Employees must receive systematic and strict job skills training after entering the job, so that every employee can feel the standardization and order of enterprise management. I am full of expectations for my work and career.

3. Managers should care about employees' physical and mental health, often have heart-to-heart talks with employees, and solve employees' practical difficulties within their power.

4. Enterprises and managers should be honest with their employees, not change constantly, and must do what they promise, without too much arbitrariness in management.

5. Be good at using opportunities to treat employees. Carry out various forms of corporate culture activities to cultivate employees' sense of collective honor and loyalty to the enterprise.

6. Provide excellent employees with unobstructed popularization space and learning opportunities and set a good example.

XIV. Measures to prevent or improve the serious shortage of business materials:

1. When preparing the preparatory plan, the necessary business materials should be included in the procurement list as far as possible, and a detailed procurement plan should be made.

2. For the materials to be purchased as planned in the future, the heads of relevant departments should step up the urging, or report to the superior leaders for instructions, and they should not be left unattended.

3. If some business materials are temporarily purchased.

XV. Measures to prevent or improve employees' quarrels during busy work:

1. Formulate employee handbook and post responsibilities, organize employees to study hard before opening business, know their own words and deeds and job responsibilities, and urge them to strictly abide by them.

2. Strictly prohibit employees from making noise in business premises, and offenders will be severely punished.

3. Organize and carry out some collective entertainment activities and collectivism education activities for employees. Improve team cohesion, enhance mutual solidarity and friendship.

4. Make up for the situation that has not been predicted and standardized before, and improve the management regulations as soon as possible.

5. Managers should be good at persuasion, relieve employees' nervousness that they are not suitable for work, give more guidance to employees with promising prospects, and provide as much help as possible.

XVI. Prevention or improvement measures for insufficient heating or air-conditioning:

1. The opening, closing and temperature setting of air-conditioning must be clearly stated in the front office service operation standard and workflow, and employees are required to strictly follow them and control the temperature in the service area in advance.

2. If guests have any complaints about the air-conditioning temperature uniformly set by the hotel, they should meet their requirements under the conditions of power supply and equipment.

XVII. Measures to prevent or improve the loss of business materials or employees' money:

1. If the economic investment is affordable, it is best to install a monitoring system in the hotel, and then install cameras in important positions.

2. Before the opening of the business, all departments should register the business materials collected and hand them over to special personnel for safekeeping, and the custodians should strengthen their sense of responsibility and vigilance.

3. Important or single items are of high value. Lock and guard against theft.

4. Custodians should always take stock of important business materials and report them to the competent leader immediately if they find them lost.

5. Educate employees to take good care of their own money and things, strengthen their awareness of theft, don't put valuables when leaving people in locker and dormitory, lock doors and windows when sleeping at night, and tidy up valuables.

6. Formulate a severe punishment system to severely punish internal employees for theft.

XVIII. Prevention or improvement measures for confusion and tacit understanding among departments:

1. Before the opening of the hotel, we should sort out the chart of the cooperation relationship between various departments and positions, and each cooperation item has a clear responsible person, so that employees can learn and understand it, so that each employee can know his position in various cooperation relationships and how to deal with the cooperation relationship.

2. If employees are not clear about the cooperation relationship at work, You can't pass the news or even give orders on your own initiative.

3. Employees can refuse to cooperate with behaviors that don't conform to the cooperative relationship and management procedures, and report to their supervisors in time.

4. Departments are not allowed to go to the hills and do things in their own way, and everyone is required to take the overall interests of the hotel as the priority, and there should be no shirking or blaming each other. For the unreasonable and standardized cooperative relationship, we should coordinate and solve it through the management meeting and improve the management norms as soon as possible.

In all random thoughts, if employees violate management rules and regulations, those responsible shall be investigated for negligence in strict accordance with management regulations.

XIX. Prevention or improvement measures for large material waste and low gross profit margin:

1. In the kitchen production operation standard, workflow and food production standard, the inspection, receipt, use and storage standards of materials and the ingredients standards of dishes should be clearly stated to prevent random material waste.

2. Hotel management personnel should randomly check the storage and use of materials in refrigerators, storage shelves and lower boxes. Improve the management system.

3. Synthesize the food prices and raw material costs of the hotel's main competitors, formulate reasonable food prices and promotional measures, and make a correct cost analysis.

4. After operating for a period of time, we should put forward the gross profit margin index requirements for the kitchen according to the previous kitchen production cost analysis, and link them with the performance of kitchen employees.

21. Prevention or improvement measures for frequent theft of guests' belongings:

1. If the economic investment can be borne, it is best to install a monitoring system in the hotel, and then install monitoring cameras in important positions.

2. The hotel should formulate relevant accident plans and teach employees how to deal with these special situations.

3. Educate employees to strengthen their awareness of prevention. When suspicious personnel and suspicious circumstances are found, they should immediately report to the competent leader.

4. Service personnel should actively remind customers to take care of or take good care of their valuables when they are seated and when they leave the store.

5. Corresponding tips should be posted in eye-catching positions in the store to warn customers to take care of or take good care of their valuables.

6. In case of loss of guests' belongings, managers should actively cooperate with guests to find clues or assist them to report to the police, and try to appease them.