Operation management system for pre-meal preparation

1 Put all spare items in designated locations, classify them and display them neatly.

2 Every employee should pay attention to his gfd, prepare his own work tools such as lighters and pens, and attend the pre-class meeting.

3 The waiter should keep smiling and keep his mental state in good condition. Personal affairs can't be brought into work.

4 Clean the floor and dining table, and set the table according to the standard.

5 Prepare boiled water and mustard sauce for hospitality.

Pre-market inspection system

1 Prepare the restaurant inspection list before going to work every day.

2 Check one by one according to the restaurant inspection list:

1 Table decoration: Tableware neat, placed uniformly, clean and without gaps. Napkins are free of oil, holes and stains.

2 chairs are furnished: the chairs are clean and dust-free, the cushions are stain-free, and the chairs are aligned horizontally or vertically or display patterns.

3 Worktables: dining cabinets are furnished, and trays are required to be placed neatly. Tableware shall be arranged neatly.

4 Carpet hygiene: no dirt and paper scraps.

5 Environment: lighting and air-conditioning equipment are in good condition.

6 Air-conditioning shall be opened half an hour in advance, usually at 11: 11 a.m. and 5: 11 p.m.)

If any problem is found, it shall be corrected in time, and if it cannot be solved, it shall be reported to the superior in time. In order to deal with it in time.

Food and beverage service management system

1 No noise is allowed in the restaurant, and it is not allowed to touch the head and face with hands or put it in the pocket.

2 No leaning against the wall or the service desk, no turning back to the guests during service, no running or slow action, no sudden turning or stopping.

3 Know the needs of the guests in advance, and avoid listening to their small talk unless they have needs. Only under the condition of not affecting the service can we chat with the guests, contact feelings and win customers. The specific content of the catering service management system

4 Determine the cleanliness of the service place, avoid cleaning in front of the guests, do not use the uniform as a rag, always keep the uniform clean and tidy, and do not put anything on a clean tablecloth to avoid fouling; Spilled food and drinks should be cleaned up immediately; Use hot plates for hot meals and cold plates for cold meals; Do not touch any food with your hands; There are tableware in the dining room, which needs to be taken away in a tray. The tray should be clean.

5 Do not pile up too many dishes on the service counter, do not leave the dining room to the kitchen empty-handed, and be careful not to take overloaded dishes.

1 When guests enter the dining room, greet them with a cordial smile, and serve the ladies first according to their age and class, but the host or hostess stays last. Avoid leaning on the guests when serving.

2 Try to avoid talking with the guests when serving. If you have to, turn your face away from the food, and don't touch the guests unless it is inevitable.

3 Don't clean the cups and plates immediately after the last guest finishes eating, unless it is required, and don't give the guests an impression that the service to other guests is better than him. After the guests leave, they can clean the service desk or table.

4 All the dining tables that have fallen to the ground need to be replaced, but clean tableware should be delivered first, and then the dirty tableware should be taken away.

1When the guests want to sit down, they must come forward to help open the chair, replace the used ashtray, and avoid joking with colleagues in the restaurant.

11When serving, they should first show the dishes to the guests and then ask them what kind of side dishes they want. Make sure that the sauces and condiments used for each dish are correct, and the hand-held food must be delivered immediately.

12 Keep good appearance and alertness, receive guests politely, call guests by their last names if possible, and try to remember the habits and favorite dishes of frequent customers.

13 Study carefully and be familiar with the menu, and always carry a can opener, lighter and ball pen in your pocket. Remove all unnecessary tableware, but make it up if necessary, and make sure that all glassware is not chipped.

14 Fill the glass with seasonings (red wine is half full, white wine is 8 minutes full) and ask the guests if they are satisfied.

15 Do not smoke, eat, look in the mirror or comb your hair in the work area. Or make-up.

16 No indecent behavior in the workplace, no arms crossed, no yawning in front of the guests, use a handkerchief or tissue when you can't help sneezing, and wash your hands immediately afterwards, and don't tip or look at your watch in front of the guests.

17 Sometimes guests want to learn food and beverage knowledge from you, but they don't want to be corrected by you; Do not quarrel with guests, or criticize guests, or force sales; Be patient with children, and don't complain or ignore the

management system of pantry service

1. Make preparations for pantry.

2 Put silverware and trays in order, prepare ingredients, tableware and utensils needed for meals, do a good job in hygiene and wash your hands.

3 After receiving the order, quickly mark it and send it to the production department, and count the varieties to inform the floor. The tableware and utensils should be matched immediately with the specific content of the appropriate catering service management system, and the dish should be written off on the menu.

5 Wash all the tableware into the disinfection cabinet after receiving the meal.

Inter-meal service operation management system

1 Pass the towel to ask for tea:

1 Pass the towel from the guest's right and say, "Sir/Madam, please use the fragrant towel"

2 Ask. What kind of tea do you like to drink? "

2. Take off the towel and chopsticks cover: unwrap the napkin and spread it on the guest's knees during the dinner. If the guest leaves for a while, spread it on the bottom of the dinner plate and take off the chopsticks cover on the guest's right.

3. Pour the tea: pour it from the guest's right, and pour it clockwise one by one.

4. Order: Introduce the dishes and promote the drinks: After the guest signals, smile and ask: Yes, the dishes are quite good. There are special varieties today. Would you like to taste them? " If the food ordered by the guest is not available, you should say "I'm sorry" and suggest another dish. After ordering, you should repeat it to the guest and ask the guest if there is any mistake.

5 Take away the menu and wine labels; The foreman and greeters will gather at the reception desk for backup.

6 Place the order, fill in the menu time and distribute it to all departments.

7 Pour drinks for the guests, and place soup bowls for the guests who order soup according to the number of people.

1 Requirements for serving soup: Uncover the dish cover and report the name of the dish after it is served; When serving soup, the guests should be assigned to each bowl evenly, and then take the initiative to bring each bowl of soup to the left of the guest's plate (female guests first, then male guests). When serving the dishes (depending on the variety and quantity of the guests' orders), take the initiative to ask the guests whether they need white rice, etc. If the guests need it, fill in a multi-purpose list according to the single order procedure and give it to the food delivery class. If several dishes on the dining table are full, but the next one is not enough, it depends on the situation. When serving the last dish, you should take the initiative to tell the guest, "Mr. A, your dishes are all here." And ask the guest if you want to add anything.

2 After serving all the dishes, you should introduce the fruits and desserts to the guests.

11 Patrol Taiwan: If there are more than three cigarette butts in the ashtray, you should replace them immediately; Empty dishes and soup bowls are evacuated, and the evacuated tableware is delivered to the dishwashing room, and the bones and garbage are poured into the trash can at the designated location. After the dishes are served, all the wine lists and menus are taken to the cash register for pre-billing. The specific contents of the catering service management system

3. Dishes and tableware can only be withdrawn after the guests agree. When the guests agree, they should be withdrawn one by one on the left, with the cash register and chopsticks first. After receiving bowls, spoons, and cups (except drinks)

1 Tea filling: First, pour some tea from the teapot that the guests originally drank, add boiling water, and then pour a cup of tea for the guests after dinner; When the lid of a guest's teapot is uncovered, you should immediately add boiling water, and then pour tea for the guest.

2 Serve dessert and fruit: before serving dessert, send a set of clean small bowls, spoons, spoons and spoons, and actively and evenly distribute dessert to the guests; Before serving fruit, depending on the variety, send bone plates, knives (on the right), forks (on the left), etc., and present the fruit. Send bone plates and forks, and introduce the fruit to the guest's table. This is a gift from the restaurant. Welcome to taste it.

3 Send hot towels and check out: you need a wallet to check out the guest. On the right, open the wallet. "Thank you. How much is this? "Thank you for your change. Pull the chair to see the guests off. Welcome to come again next time.

After-meal inspection service system

1 After the guests leave, check whether there are still burning cigarette butts and any left-over items.

2 Take away the tableware: first, tidy up the dining chair to maintain the style of the restaurant. First, collect napkins, mats and towels, and then collect water cups. Wine glasses and tableware.

3 Clean up the scene: rearrange the environment and restore it to its original state.

Operation and management system for individual Chinese food service

1 Greeters warmly welcome guests, greet them politely and lead them to their seats.

2 Take the guests to order. Introduce the variety of dishes and drinks to the guests voluntarily.

3 Dinner service:

1 Introduce the characteristics and names of dishes, and divide the dishes into soups

2 Otherwise, offer incense towels, hot tea, frequently change bone plates and ashtray.

3 Ask for dessert and fruit.

4 After eating, Check-out

5 Send the guests off and thank them.

Group service operation management system

1 Accept appointment registration.

2 Warmly welcome the guests, guide them to the designated places and pour tea.

3 Attendants count the number of people and make specific contents of catering service management system with the escort or tour guide to check.

4 Serve according to individual service operation. If there are guests adding drinks and food during the journey, There is an additional charge for the check-out.

5 After the meal, see off the guests, and check out with the escort or tour guide.

1. Operation management system of banquet service

1. Make reservation for reception

1. Know six things: know the number of tables, know the number of people, know the identity of the host, know the reservation standard, know the opening time and know the variety of dishes.

3. Know the customs. Understand the special requirements.

3 lightness: walking lightly, speaking lightly, operating lightly,

4 diligence: eye diligence, hand diligence, mouth diligence and leg diligence.

Serving:

1 The position of serving should be between the first and second positions on the right of the assistant host.

If serving food at the table, it should be between the first and second guests on the right of the assistant host. < Pay attention to the main position when serving. The dishes should be served while they are hot, and the cover should be uncovered only after the dishes are served on the stage. After introducing the names of the dishes, they should be served on the serving table.

4 When serving dishes, face the guests, be bold and careful, master the portions well, and share all the dishes evenly.

5 When serving dishes, avoid making noise as much as possible.

When serving 6 pieces, don't scrape the soup to the nest side with a spoon. Dishes should be divided at one time, and guests should agree to change to small plates before serving.

7 When delivering dishes, women should be the guest first, men should be the guest first, and then the guest should be the guest next, clockwise, and finally handed to the host.

8 When delivering dishes, the tray should not be used to clean up the tableware, and the tableware replaced during the dinner should be removed strictly from the top right and not across the table.

9 When replacing the bone plate, it should be done as far as possible when the guests finish eating the dishes. For dishes with ingredients, the ingredients should be served first, then the main course. For important banquets, everyone should be served with one ingredient.

Specific contents of the towel-handing catering service management system

1 guests will be given towels when they arrive, and towels will be given after soup.

2 towels will be given after fried rice, and towels will be given to dishes that shrimp and crabs need to eat by hand.

3 towels will be given after fruits are served, and towels will be given after guests leave the table. Towel holders should be used as much as possible when serving towels to guests, so as not to get the tablecloth wet.

Serving dishes

1 Tray specifications: trays are divided into large, medium and small types according to their uses. Large trays include large trays, Chinese trays and large disks, which are mainly used for transporting dishes, drinks and disused tableware. Chinese trays and small trays are generally used for sending wine, vegetables and coffee. Small discs are mainly used to send bills, collect fees, etc.

2 Operation specifications of dish delivery staff:

Banquet layout operation management system

1 According to the arrangement of restaurant form and size, the distance between tables is determined to make it convenient to walk through and serve food. Pour wine is the standard.

2 The main table is placed at the main door facing the restaurant, where you can have a panoramic view of the whole hall.

3 The size of the main table should be determined according to the number of people dining.

4 The main table should be highlighted.

The dishes must be delivered by remembering the units accurately, and the wrong table should be handled according to the Staff Manual and relevant systems. The dish delivery staff must be familiar with the quality form of the dishes. Have the right to refuse the unqualified dishes produced in the kitchen to be transferred to the restaurant. After the dish is delivered in place, the dish delivery staff will stand still at the table and wait for the waiter at the table to come in and put the dishes in. The dish delivery staff shall not start serving. When carrying the dishes, they shall pay attention to the correct posture. The trays for delivering the dishes shall not clear the tableware at the same time, and it is strictly forbidden to serve and remove the tableware according to the system.

Banquet preparation management system

1 Upon receipt of the order, It is necessary to know the name, nationality, identity, living habits, number of people, banquet time and any special requirements of the reception object.

2 Set the table according to the banquet requirements, and set up the bar according to the banquet object.

3 Guests should prepare the menu and serve soy sauce and mustard sauce 15 minutes before arrival.

4 Large banquets should be served with sweet wine 11 minutes in advance. The specific contents of catering service management system