I. Basic procedures

The basic procedure of ordering food is relatively simple in form, including: delivering tea and towels → delivering menu → waiting for ordering food → ordering food → recording the name of the dish → repeating the name of the dish. However, it is not a simple matter to organically combine these procedures to achieve the satisfaction of guests. Different guests have different preferences for food, different eating habits and methods, different familiarity with the products served in restaurants, and different requirements for product flavor and product price, which need to be paid attention to in the process of ordering food and properly solved.

second, the basic requirements

judging from the requirements of guests and the characteristics of hotel catering services, the following points should be paid attention to in ordering services:

a. timing and rhythm.

in most cases, guests should order in the box within three minutes after sitting, but there are also many times when guests are not in a hurry to order after entering the box, and some guests want everyone to come and order, so we can use it flexibly according to the situation.

B. The guest's expression and psychology.

When you start ordering, you should carefully observe and master the skills of "seeing, listening and asking".

1. "Look" refers to the age, manners and emotions of the spectator, whether he is a business guest or a government guest, whether he is from other places or local, whether he is having a light meal or a light business, whether he is entertaining friends for dinner or adjusting his taste. Whether it is ostentatious or vacant, it is important for us to observe who is the host and who is the guest.

2. "Listen", listen to the accent. If the guest's accent is from the same area as yours, you'd better order with him in dialect, so that the guest will feel more cordial, and you can also understand the relationship between him and his peers from the customer's conversation.

3. "Ask", ask customers about their dietary needs, and see which dishes they like or don't like. What dishes did they eat last time? We can introduce new dishes and used dishes to customers based on the situation.

C. Earnestness and patience.

being careful and patient is the most important thing in the process of ordering food. We should introduce and recommend the dishes that guests don't understand in detail, and we must listen patiently when guests have something to say.

D. Language and expression. (Etiquette \ Talk \ Smile)

Good language skills. Good language skills are the language that can be used flexibly and skillfully to satisfy customers. Third, knowledge and skills

When ordering a dish, you should know what the main ingredients are, what the ingredients are and how to make them, as well as his place of origin and nutrition knowledge. Only the last allusion is the best. For example, if a guest orders a Wuchang fish, you can say this: Hubei is called Wuchang in ancient times, and there is a lake with a surface of 611,111 mu in the southwest, named liangzi lake. Liangzi lake is rich in grass and beautiful in fish. Its Tongjiang is Fankou. Here, the water potential gyrates, and there are big and small backflow points. "Those who are in Fankou say big returns, while those who are under the fishing platform say small returns" (Wuchang County Records). There is a song in Yuanjie in the Tang Dynasty: "Fan Kou wants to flow eastward, and the great river wants to come north, and Fan Kou is the south, which is a great return. It's easy for fish to swim in the middle, and it's easy to hook up in the middle. If you want to be a fisherman, you will eventually get water. " What the song says: "Back to China Fish" is Wuchang Fish, commonly known as tuanchou Gun and Shrinking Neck Gun. According to the records of Wuchang county: bream, that is, bream, also known as shrinking bream, is the best in the world. It's a place where the water is swirling and the deep pool is bottomless, and the fisherman catches it. It's only fat and beautiful, and the rest is better than other places. "At the same time, with" white scales and no black film in the abdomen is true.

4. Basic collocation principles of dishes: color, external color and taste of dishes, taste of dishes, shapes such as bittersweet and salty, external form of dishes, raw materials of containers used in dishes, cooking methods and time of dishes, Food production time and price, according to the different guests with the corresponding price, food artistic conception, the sensory artistic conception cost of the whole table of dishes, considering the cost value recommendation of dishes, kitchen urgent push, recommendation, special price, new products and other food components, considering the food component according to the number of people.