First, convergence of interests. It is necessary to establish an effective incentive mechanism to tie the interests of kitchen staff and front office staff together, link them with the overall benefits of the hotel, and decompose and assess them according to their respective functions and workload, so as to achieve the consistency of the interests of the hotel as a whole, departments and employees.
Second, a high degree of unity of values. As an important part of hotel management, the back kitchen and the front hall play their respective important roles in specific hotel operations. But the important thing is not to sacrifice the interests of other departments, but a United and upward atmosphere of officials. Only in this way can we achieve "single-minded, hard to make one place" and achieve customer satisfaction. Therefore, from the perspective of hotel development, maintaining the interests of other departments can make the performance bigger and realize the vision of * * *. Therefore, we should stop the struggle between departments or harm the interests of other departments for the sake of departmental interests. The long-term existence of this phenomenon will further weaken the cohesion of the hotel team and the formation of the same values.
Third, the owner's sense of service should remain in the hearts of every employee, whether it is the kitchen or the lobby. For the hotel, the back kitchen and the front hall have their important functions. The back kitchen plays an important role in ensuring the quality of dishes, while the front hall has higher service requirements for customers' needs. But all this is to achieve the optimization of service quality and the maximization of service effect. In this regard, the goals of the back kitchen and the front hall are highly consistent.
Fourth, the standardization of food technology and system. Because the back kitchen and the front office are both important roles of customer service. Therefore, it is necessary for hotel managers to unify standards and caliber when formulating standards and processes, standardize the preparation of kitchen and lobby processes and systems as much as possible, and improve their enforceability and service efficiency.
Fifth, the image and logo management is orderly. Orderly food production order and food delivery procedures will leave a deep impression on customers, thus generating loyalty, which is conducive to the cultivation of hotel customers and the further expansion of hotel customer base.
Sixth, the timeliness of information feedback and the efficiency of executing operation instructions. In the face of customers' food and service needs, both the back kitchen and the front room should respond to customers' needs at the first time. Instead of interrupting the demand signal, the customer's demand can not be met in time, resulting in a series of contradictions and disputes, thus leaving hidden dangers for the standardization, standardization, refinement and scientific management of the hotel, or making signal conversion mistakes and causing errors.