Question 2: What is a catering waiter?
Question 3: What is the significance of catering service? Simply put, the significance of catering service is a means to increase and maintain frequent customers.
For example, when consumers spend 100 yuan, they want to enjoy services equivalent to the value.
After spending 100 yuan, 90 yuan will be dissatisfied with the service and naturally will not patronize again.
On the other hand, if you spend 100 yuan, if you enjoy the service of 1 10 yuan, you will be very happy and probably become a loyal customer.
I think the beginning of catering service is to remember customers. Everyone wants to be remembered, right?
Then there is the staff.
As a boss, employees are your first customers.
To sum up, one is the service to customers and the other is the service to employees.
I am willing to help you. If you want to know more, please trust me privately.
Question 4: What are the standards and requirements for catering services? The five requirements of catering service are 1, smile 2, sincerity 3, quality 4, neatness 5 and facility maintenance.
C. Beautiful and clean environment, sincere and friendly service
A. accurate meals m. well-maintained equipment
Page (abbreviation of page) high-quality and stable products, fast and fast service.
Question 5: What is catering service? Catering service refers to the service activities of providing consumers with food and places and facilities for consumption through instant processing, commercial sales and service labor.
To do a good job in catering services, we should pay attention to the following points.
First: the sanitary environment is relatively good, and the first influence on others is crucial.
Second: the waiter should have high quality and spirit, which makes people feel that it is worthwhile to spend money with you.
Third: the taste of food is also very important, and people should have a aftertaste after eating it.
Fourth: Let people feel at home when eating here.
Question 6: What is the significance of providing timely service for guests in catering service? It means that when guests need something, they can immediately find it and offer help.
Question 7: What is catering? There are two main concepts of catering: one is catering, such as operating catering and providing catering. Second, it refers to industries or institutions that provide catering to meet the dietary needs of diners and thus obtain corresponding service income. Because people in different regions and cultures have different eating habits and tastes, restaurants around the world have diversified characteristics.
Question 8: What does the catering service system mean? 1. Establish rules and regulations.
2. Establish a management organization.
3, in strict accordance with the requirements of quantitative classification management.
4. Establish a credit file.
Question 9: What is catering service synchronization? Synchronization, in fact, has been literally explained, catering and service, catering should be clean, hygienic and novel, so that customers have an appetite to eat at your home, rather than let customers eat when they are hungry! Service, needless to say, sometimes service is more important than taste!
Question 10: Classification of catering services The catering service license shall be classified and managed according to the format and scale of catering service operators. The classification method is as follows: (1) restaurants (including restaurants, restaurants, hotels, restaurants, etc. ): refers to the unit that mainly deals in food (including Chinese food, western food, Japanese food, Korean food, etc.). ), including hot pot restaurants and barbecue shops. 1. Super-large restaurant: refers to a restaurant with a business area of over 3,000 o (excluding 3,000 o) or a dining seat of over 1000 (excluding 1000). 2. Large-scale restaurant: refers to a restaurant with a business area of 500 ~ 3000O (excluding 500O, including 3000O) or a dining seat of 250 ~ 1000 (excluding 250 seats, including 1000 seats). 3. Medium-sized restaurant: refers to a restaurant with a business area of 150 ~ 500O (excluding 150~500O, including 500O) or 75 ~ 250 dining seats (excluding 75 seats and including 250 seats). 4. Small restaurant: refers to a restaurant with a business area of less than 150O (including 150O) or a seating capacity of less than 75 (including 75). If the area and quantity of dining seats belong to two categories, the category of restaurant shall be the larger one. (2) Fast food restaurant: refers to the unit that takes centralized processing and distribution as the main processing and supply form, distributes meals on the spot and provides dining service quickly. (3) Snack bar: refers to the unit that mainly deals in snacks and snacks. (4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or beverages. Dessert station: refers to the affiliated storefront opened by the catering service provider in or near the business premises of its main restaurant, with a fixed business premises, which directly sells or sells the food mainly consisting of ice cream, drinks and desserts distributed by the main restaurant after simple processing. (5) Canteen: refers to the units located in institutions, schools (including kindergartens), enterprises and institutions, construction sites and other places (places) for internal employees, students and other units to eat. (6) Collective dining distribution unit: refers to a provider who centrally processes and distributes food according to the ordering requirements of the collective service objects, but does not provide dining places. (7) Central kitchen: refers to the provider established by catering chain enterprises, which has independent places and facilities, centrally completes the processing and production of finished or semi-finished foods, and directly delivers them to catering service units.