Chinese food service process training materials are as follows:

Chinese banquet service process and norms 1.Preparation

(1)According to the menu listed dishes service requirements, calculate the amount of cutlery, special dishes of the condiments, the preparation of service utensils supplies

(2)According to the number of tables and Menu selection of silverware, porcelain, glassware, tablecloths, table cloths, mouth cloths, small towels, turntables and other necessary items

(3)Prepare the banquet menu, the menu design should be beautiful and exquisite

(4)Reasonable layout according to the category of the banquet, grade, check the lighting, room temperature, sound, furniture, facilities intact

(5)Check the banquet hall each part (carpet, Walls, lights, curtains, ceiling, corridors, bathrooms and work rooms, etc.) of the environmental health and facilities and equipment in the hall

(6) according to the requirements of the menu to prepare a full range of alcoholic beverages, with a cloth to clean the bottles of alcoholic beverages, on the workbench or work trolleys placed in a neat

Chinese Banquet Service Procedures and norms 2.Setting up the table

(1) the waiter according to the number of people booked by the banquet. The waiter will set up the banquet table and banquet seats according to the number of banquet booking, and arrange the seats neatly and put the seat covers around them

(2) Set up the table for each table (see the process and specification of table setting service in Chinese restaurants)

Chinese Banquet Service Procedure and Specification 3. Preparation before the start of the meal

(1) On the day of the banquet, the banquet foreman confirms with the sales commissioner the final number of people and tables, then communicates with the kitchen concerned and exchanges the information with each other. Communicate with the kitchen and exchange points of attention with each other

(2)The foreman accompanies the sales commissioner to meet the banquet organizer to confirm whether there is any modification of the final arrangement, and cooperate with him if permitted, and verify the banquet procedure and serving time

(3)10-15 minutes before the banquet starts, the waiter will serve the cold dishes on the table, and for the cold dishes that have shapes, the flowers will be facing the host and the guest of honor

(4)The waiter will serve the cold dishes to the host and the guest of honor

(5)The waiter will serve the cold dishes to the host and the guest of honor. and the guest of honor

(4) 10 minutes before the start of the banquet, the wine will be poured for the end of the guests' speeches after the start of the banquet