Overview of Catering Department Catering Department is responsible for providing guests with food and beverage products and catering services to the functional departments, is an important hotel and has a greater potential for revenue-generating departments, food and beverage features and quality is an important part of the hotel's overall management level and features. The main functions of catering management are: under the guidance of the hotel's leaders in charge, actively organize the production of Chinese and Western food and beverage products suitable for the needs of guests, participate in the market competition, create special products, build business characteristics, and win a good image and reputation; in-depth "learning from the advanced, looking for gaps" activities; adhere to the quality standards, and strengthen the quality control XX Hotel Catering Department's management policy is "market-oriented, cost-centered, quality-oriented". The management policy of XX Hotel Catering Department is "market-oriented, cost-centered, quality as life", and the service tenet is "to make guests fully satisfied". Operation should be left-handed tray, right-handed tableware, stand on the right side of the chair in a clockwise direction, before and after the order of the pieces are not uniform provisions, but to be reasonable, convenient, hygienic. Action, the requirements of fast but not chaotic, the pace should be stable. Folding Requirements: (1) Each player should fold ten different types of flowers (animals, plants, five each) of cups and flowers, and write down the type of flowers folded with the prescribed label. (2) Pay attention to the operation of health, folding should be carried out in a clean place, not allowed to bite with teeth. (3) Folded at once, pinch folds evenly, realistic image, style strive for novelty, have a sense of reality. (4) Mouth cloth flowers placed neatly, height and order, highlighting the position of the owner. Animal modeling with a head is generally required to head to the right. Specific requirements: (1) the center of the tablecloth in the middle, the sagging part of the uniform around, etc., the tablecloth covers the foot of the table. (2) vase center. (3) Tableware does not fall down, do not fall to the ground. Various types of supplies from leaving the dining table (i.e., drop table) until the end of the table, can not occur down phenomenon. If they fall over or hit the ground, they must be replaced and play continues. (4) Cups: water cups should be held in half, and white wine cups and wine glasses should be held by a thin stem. (5) Bowls and plates: Bone dishes and soup bowls should be placed one by one. (6) Spoons with handles: All spoons should be placed with handles. (7) Softly place: All items are required to be placed softly in the tray and when placing. (8) Evenly spaced trays; ten trays are spaced an equal distance apart. (9) Two bone trays opposite each other are essentially in line with the vase in the table. (10) bone plate a finger: refers to the ten bone plate are away from the edge of the table a finger width (about 1.5 cm). (11) Chopstick rack position, chopsticks a finger: Chopstick rack is located in the upper right side of the bone plate about 45', on the chopstick rack near the bone plate on the side of the long-handled spoons, outside the chopsticks, chopsticks in the position of the chopstick rack about 2 / 5. Chopsticks are about 2/5 of the way up the rack. Place chopsticks about 2/5 of the way up the chopstick rack. The end of the chopsticks should be one finger (1.5 cm) from the edge of the table, whichever way the chopstick pockets are located. (12) Consistent direction of spoons: Spoons are placed in the soup bowl with the handles to the left, and all ten spoons are placed in a round shape. (13)Position of the soup bowl: the bowl is located on the upper left side of the bone plate, and the outer edge of the bowl is in a straight line with the edge of the bone plate.(14)Marking of the bone plate: the marking on the surface of the bone plate is on the upper part of the bone plate. (15) Position of chopsticks and spoons: two pairs of chopsticks and spoons are placed at each table in a "one" position. (16) Position of three cups: three cups are located on the top of the bone plate, the wine cups are aligned with the cup mark of the bone plate (center), the bottom of the wine cups are 3 cm away from the bone plate, the distance between the shoulders of the white wine cups and the wine cups is 1 cm, the distance between the wine cups and the bottom of the water cups is 1.5 cm, and the three cups are in a straight line. (17) condiments, the location of the cigarette jar: set up four people into a "cross" type of cigarette jar, two of which are placed in the upper right side of the main seat, pepper, salt shaker placed in the master's seat on the right side of about 90 "at the left side of about 90 'at the placement of soy sauce, vinegar bottles. Condiments are placed two by two symmetrically in a straight line with the characters facing the guests. Matches are placed at the top right of the cigarette holder with the front of the matches facing the guest. (18) Trademarks facing the guests: all supplies with Chinese and English descriptions are facing the guests, if both, the Chinese faces the guests. (19) Toothpicks are placed between chopsticks and long-handled spoons at an equal distance from the chopsticks and long-handled spoons. The bottom of the toothpick is parallel to the bottom of the spoon handle. (20) Menu: *** Two copies are placed flat to the left of the host and co-host. (21) Seating position: the order of pulling chairs is not required; chairs are parallel and perpendicular to the tablecloth edge and centered on the bone tray. (22) Overall arrangement: reasonable, neat and beautiful is required. Pouring requirements: (1) each player tray poured ten seats of Maotai wine, need to be 80% full, poured ten glasses of Maotai to be basically the same. The order of pouring is first the guest of honor, then the host, and then in a clockwise direction. One bottle of Moutai and two bottles of wine (long-necked bottles) should be placed in the tray. No beer is poured. (2) Pouring white wine service procedures: A. Frozen white wine should have a folded mouth cloth wrapped around the bottle, revealing the trademark display to the guests. B. Open the bottle order ▲ with the left hand holding the neck of the bottle in the ice bucket (purpose: fixed). ▲Cut away the aluminum cap from the concave area under the mouth of the bottle with a wine knife held in the right hand. ▲Wipe the mouth of the bottle with a clean napkin. (Purpose, wipe away the stain). ▲Hold the neck of the wine bottle in the ice bucket with your left hand (purpose: to secure it). ▲ Drill the corkscrew wine drill vertically into the cork of the bottle until its curved portion can pull the cork out. Be careful not to drill through the cork to avoid the hawthorn falling into the wine. ▲Hold the top part of the corkscrew against the mouth of the bottle and stabilize it with your left hand (purpose: to hold it in place). ▲Lift the handle of the wine opener with your right hand upwards and pull out the cork with the principle of leverage. ▲Wipe the mouth of the bottle with a clean cloth (purpose: hygiene). C. White Wine Pouring Service ▲Start the service from the right side of the host, and pour the wine in a clockwise direction. The first thing you need to do is to pour white wine at all times. The waiter's hygiene requirements (1) Hair is clean and neat. Men's dry hair is not covered by the collar and ears; women's hair is not covered by the shoulders and eyes. (2) face clean: men shave clean, women light makeup. (3) Hands and nails: clean, nails are not long, no nail polish. (4) Clothing: wearing the post: work clothes, clean, ironed, ironed, buttons complete, no damage, no stains, no sleeves, pants legs rolled up, wearing the store badge. (5) Shoes: black color, cloth shoes should be clean, leather shoes should be bright and without damage. (6) socks: men wear dark-colored socks, women wear flesh-colored stockings, clean, no bloom line; (7) jewelry: only allowed to wear a watch, no other ornaments.