processing tools for animal food raw materials are marked in red, processing tools for aquatic products raw materials are marked in blue, processing tools for vegetable food raw materials are marked in green, and processing tools for direct food (finished products) are marked in yellow.

color code management refers to the color code management of cutting boards, kitchen knives, containers and other processing tools used by catering service units and employees' work clothes, which are marked with different colors of red, blue, green and yellow.

Food and beverage management skills

Regular standardization refers to standardizing store employees, especially the service personnel, so that they can master good service skills, improve work efficiency, provide better services to consumers and meet their needs.

Regular education means that entrepreneurs should give them oral education according to the staff's situation in the course of business operation, and integrate this management concept into the hearts of each staff, so that they can know how to handle their own work and provide a better environment for the store.

the six regular management methods in catering management also refer to the above. This method is common in the catering industry now, and it can certainly not be ignored. If you are interested in joining the catering industry, you can learn from it when you open a store, which will definitely play a role in the development of the store.