Pre-meal preparation of a hotel's catering service

1) Prepare according to the "Standard for Setting the Table for Chinese Snacks".

2) Attend the pre-dinner meeting on time to get to know the customer situation, the assigned work area and the work content.

3) prepare all the condiments, utensils and tableware needed for the meal.

4) check the appearance and pay attention to the standing posture.

Pre-meal inspection of the catering service in the second hotel

1) Whether the folding seams of all table cloths in the restaurant are uniform, and whether the four corners of the table cloths hang down in a straight line with the tables and chairs.

2) whether the seven pieces of tableware (pelvis, soup bowl, spoon, small cup, chopsticks, chopstick holder, small handlebars and saucer) placed on the dining table are clean and tidy, without gaps, whether the quantity meets the requirements and whether the placement distance is symmetrical.

3) Whether the variety and quantity of spare tableware are complete, sufficient and clean, and whether they are placed neatly.

4) Table cloth and mouth cloth are crisp, with or without holes and stains.

5) Whether the flowers and plants are bright without dead branches.

6) whether there are sundries on the floor and whether the chair surface is clean.

7) Whether the order, ballpoint pen and bottle opener are ready.

catering service in three hotels

l) Stand at the designated position and wait for the guests. Stand upright, do not lean on anything, do not cross your legs, naturally cross your hands in front of your abdomen, and be dignified and full of energy.

2) When the usher brings the guests into this area, they should immediately come forward and greet them with a smile.

3) Assist to lead the chair, invite the guests to sit down, and gently spread the cloth for the main guests.

4) if the guest needs to take off his coat, hang up the clothes for the guest.

5) if the number of guests dining is not equal to the number of seats, trays must be used when some tableware and food need to be added or removed.

6) Use trays and towel clips to serve hot (cold) towels for the guests from the right side, and politely say to the guests, "Please use a towel." And follow the order of first female guest, then male guest, first VIP, then host to serve the guests.

7) Open the first page of the menu, politely present it to the guests, and say, "Here is the menu. Please order, madam (or sir)."

8) Serve condiments for guests.

9) Remove the chopstick sets and used towels for the guests.

11) Stand in an appropriate position to accept the guest's order. When the guest is in doubt, he can introduce the characteristics or tastes of the dishes to the guests, suggest what the guests can order, or sell the seasonal dishes and special dishes to the guests.

11) When placing an order for hotel catering service, the handwriting should be clear, indicating the date, station number, number of guests, number of large, medium and small guests, and my name, and repeating the dishes and drinks ordered by the guests, and then ordering the food after the guests confirm. The wine list, cold dishes, hot dishes and snacks should be ordered separately.

12) The first copy of the order should be handed over to the cashier, and the second copy should be stamped by the cashier, and then handed over to the kitchen or bar by the food delivery staff as the evidence for receiving the dishes and drinks, and the third copy should be handed over to the food delivery staff for drawing the order.

13) Use trays to accurately present drinks and alcohol to each guest according to the order number on the order, and pour wine water for the guests.