Standardization of tableware breakage management process can improve the overall gross profit margin of hotel catering, and let everyone develop a good awareness of tableware care and operational norms. The following tableware breakage management process model is for your reference!

1. Operating procedures and standards for Chinese food reception in the front office;

L withdrawal requirements

1. Exit must be made after the guests at this table check out and leave the table. The withdrawal of the platform in the hall can only be carried out after seeing off the guests. The table removal in the banquet can only be carried out after all the guests have left or the host has confirmed their consent to the table removal (if the guests leave one after another, they can take away the small tableware with the consent of the guests at the same table);

2. Handle the tableware carefully, don't damage the tableware, and don't collide.

3. When collecting and withdrawing, pour the remaining soup or vegetables into the withdrawal bucket to ensure that there is no food residue in the tableware;

4. Pay attention to the classification of dry and wet garbage when leaving Taiwan;

5. Take away the tableware to create conditions for the next process. When folding bowls, the big bowl is at the bottom and the small bowl is at the top;

I retreated from Taiwan Province.

1, check whether the table utensils are damaged and report to the superior in time;

2. First, the expensive tableware on the dining table should be returned to the designated place; (when preparing meals or on the operating table)

3. Collect glassware with a tray, and follow the order of first high and then low;

4. Take away small tableware, including: small spoons, soup bowls, tea bowls, bone plates, ashtrays, etc. , and classify them; If the tableware (front hall part) on the dining table is taken out by tray, the order of collection is: wine (small cup)? Chopsticks (chopsticks rack)-sharing soup and knives and forks? Small spoon, porcelain bowl, bone dish, ashtray, teacup, towel rack.

5. After the kitchen tableware is removed, the order is: expensive tableware-glass tableware-large tableware-wooden (bamboo) tableware-iron plate tableware (pot)-special-shaped tableware. Concentrate the remaining food in the tableware into the designated container to avoid the soup from overflowing; ;

6. The special-shaped tableware was finally removed, so it should be stored separately. Go to the dishwashing room first;

7. Pull the chair back 20 cm when moving the table (compared with the position of the chair when setting the table).

8. Chopsticks are not allowed to be inserted in cups.

9. When teppanyaki removes the tableware from the dining car, it is necessary to pour the stolen goods into a fixed basin and put the tableware together according to the variety. It is not allowed to put more than 8 plates at a time, so be careful that the tableware will slip during transportation.

L complete the countertop

1. After the tableware on the countertop is removed, the countertop should be carefully cleaned, and sharp sundries such as fishbones, toothpicks and bones on the tablecloth should be cleaned into the tray to avoid damaging the tablecloth or stabbing the waiter;

2. After cleaning the sundries on the countertop, the tablecloth should be folded according to the specified standards and placed in the designated position;

L restore the desktop

1, the countertop is restored to the original state before the customer eats;

2. Put the chair back.

Second, China tableware management system

L electrical appliances. Registration, filing and use

1. utensils quantification: according to the number of seats and actual use, the maximum number of utensils used in each box is determined according to the names and specifications of the utensils (the box attendant is the first custodian, the regional foreman is the second person in charge, the floor supervisor is the third person in charge, and the department manager is the fourth person in charge), and the staff in each position must count and hand over the tableware when leaving.

2. Distribution of tableware: set up the administrative administrator of tableware in this department. Mainly responsible for the spot check, monthly inventory, supplement and summary of tableware damage in various regions of the department. (Chinese Tableware Manager: Zhao, Tableware Management Assistant:)

L loss reporting process of damaged tableware in Chinese food

1. Tableware damage register should be set up on each floor (the reasons for the damage to tableware are: work error, natural damage, compensation/non-compensation for broken guests, and natural loss).

2. Every Saturday afternoon 14: 00 is the day to report the loss of tableware. The person in charge of each floor needs to summarize the broken tableware on the floor and replace it with a new one at the tableware manager.

3. The compensation for tableware damage will be calculated according to the compensation rate stipulated by the hotel. Exceeding the amount paid by the hotel to the undertaking department shall be borne by each department.

Three. Tableware Management Process in Dishwashing Room of Food and Beverage Department

L tableware cleaning process

1, the dishwashing room should clean up the residue in the tableware before putting it into the sink.

2. When cleaning tableware, separate large and small tableware, fragile tableware, irregular tableware, glassware tableware and tableware with fruit bowls. Dry the fruit bowls and put them in order.

3. Tableware should be soaked, washed and disinfected once, and tableware should also be placed when dishwasher is disinfected.

4. In order to avoid the loss and confusion of small tableware in the front hall when washing in the dishwashing room, it is specially stipulated that all tableware in the box should not be sent to the washing part for cleaning, but should be washed in the preparation room. The group leader or above can transfer the aunt to the box to wash the dishes.

L Relevant regulations on tableware breakage in the dishwashing room of the Food and Beverage Department

1. If Aunt Dishwasher finds that the tableware is damaged during the cleaning process, she needs to register the damaged tableware and submit it to the department where the tableware is located, so that the department can replace it with new tableware when replenishing the tableware every week.

2. If the aunt who washes the dishes finds that the tableware is damaged before cleaning, she needs to find the service personnel who deliver the tableware to register the tableware damage at the first time.

3. The aunt who washes the dishes on the second floor is also the staffing of the Chinese food lobby. For example, the overall tableware damage rate in the front hall of Chinese food exceeds that of the hotel undertaking department, and she should also bear corresponding responsibilities.

L The chefs of Chinese kitchens, Teppanyaki kitchens and buffet kitchens take stock on the last day of each month, and they are personally responsible for personal damage. If the parties cannot be found, the employees of all departments will share the compensation equally.

4, catering staff and guests tableware compensation management regulations

L If the guest breaks the tableware, he can compensate 0.2 times the price of 65438+ tableware, and the compensation items can be entered.

L If an employee breaks tableware, record it clearly in the tableware record book. If employees leave their jobs before the tableware compensation period, they need to compensate the original price of tableware. (When employees leave their jobs, they will follow up whether there is compensation for tableware at or above the director level of each department, make a detailed statement after confirmation, and sign the responsibility. If the damage rate of tableware in this restaurant exceeds the norm, the employees will get equal compensation.

L The normal breakage rate stipulated by the Food and Beverage Department is three thousandths (stainless steel and linen-five thousandths (porcelain and glass)).

L employees' personal injuries are not registered, and one penalty is found.

L Each department will submit an inventory table of tableware and articles in August to the director on September 6th.

L After that, on the 5th of each month, each department shall submit the tableware inventory table, damage record table and punishment list to the director.

L Tableware management must be adhered to, all data must be accurate, and the heads of various departments personally sign for confirmation. If there is any discrepancy, 200 yuan will be punished and 5 points will be deducted for performance. 200 yuan will be awarded to the division with well-managed and well-controlled damage rate (within the normal loss rate or within the difference of 1 minute).