The five requirements of catering service are (1) smile (2) sincerity (3) quality (4) cleanliness (5) facility maintenance? .

1. Brief introduction of catering service

1. Catering service: Service quality and service level are not only related to the benefit and reputation of the hotel, but also related to its survival and development. In the process of transforming institutionalization, proceduralization and standardization into individualization and diversification, the service goal we pursue is harmonious service;

2. The so-called harmonious service is to express and embody the service style with the affection, skills, efficiency, knowledge and good cultivation of the waiter, which is a concentrated expression of the harmonious relationship between customers and customers. The concrete manifestations are: the unity of standard and personality, quickness and safety, enthusiasm and etiquette, kindness and elegance, and responsibility and flexibility.

Second, the means of controlling the quality of catering services

1. Pre-control

The so-called pre-control is all the management efforts made before the meal is started in order to make the service result reach the predetermined goal; Its purpose is to prevent the deviation in quality and quantity of various resources in the meal service.

2. On-site control

On-site control refers to on-site supervision of the ongoing catering service, making it standardized and procedural, and quickly and properly handling accidents.

3. Feedback control

(1) Feedback control is to find out the shortcomings of service work through the feedback of quality information, and take measures to strengthen pre-control and on-site control to improve service quality. The control, supervision and inspection of catering service quality is one of the important contents of catering management;

(2) In the catering service system, departments and teams are the pillars of the implementation system, and the post responsibility system and various operating procedures are the guarantees, and their common purpose is to provide excellent services to customers.

3. Features of catering service

1. One-time catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and when the guests leave the restaurant, the service will naturally terminate.

2. Invisibility

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables, and its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering services means that catering services are completed by catering department staff through manual labor, and each staff member provides different catering services for guests due to their age, gender, personality, quality and educational level.

4. directness

After ordinary industrial and agricultural products are produced, most of them have to go through multiple circulation links before they can reach consumers. If the products fail to pass the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different.