About topic 1:

1: (Strategic choice: middle and high-end market, preferring business banquet) The customer level of this hotel is positioned on high-end customers, preferring business banquet. From the entrance to the box, it gives guests a sense of being in history. The feeling for the guests is that it is magnificent and profound. The hotel's strategic choice is already obvious. Take business banquet, middle and high-grade banquet

:2: (Strengthen the service, and follow the attitude that regular customers are preferential) If the hardware is used in decoration, then the service is software. If a computer has high-end software, but no corresponding hardware. Then even the best software is useless, and vice versa. Since the hotel has been well decorated, I think the service should be strengthened. Since the market positioning is a business banquet, the waiter's attitude is pretending and should echo the decoration. At the same time, strictly implement the service industry's principle of "customer first". At the same time, the business banquet should be preferred, so that the payer of the business banquet can have face.

About Topic 2:

1: Roughly speaking, this method is the word-of-mouth of customers. Word of mouth will be more effective than gorgeous advertising. If I tell you that the food in this shop is delicious, then you go to eat. The result is not delicious, then you can blame me. If you see from the advertisement that the food in this shop is delicious, go and eat it yourself, and then it's not delicious. You will complain about false advertisements. Maybe tell your friends not to go to this store. But if a friend introduces it as delicious, if the customer thinks it's not delicious, then the customer thinks it's a different taste. Without conflict with the hotel.

:2. This method is only suitable for restaurants with large crowds. A restaurant suitable for middle and low consumption. Only when the flow of people is large and there are many people dining can we make up for the promotion cost. At the same time, the food or prizes promoted by 1 yuan must be attractive. Otherwise, it is difficult to arouse customers' interest. Personally, I prefer 1 yuan to 1 yuan. What customers like is the immediate benefits, not the ethereal lottery in the tiger house. If you eat for the lucky draw, you might as well buy lottery tickets. If it's 1 yuan abalone, it's different. Customers can see the benefits. When they go back to chat with friends, they may say that a restaurant spends more 1 yuan to send abalone when eating. But the lottery has no better publicity topic. Furthermore, customers may think that your lucky draw is reserved for their own people.

The following are some common regulations of catering management, which are not answered.

Quality management:

Quality is the only way for China enterprises to rise. How to improve the quality awareness of enterprise quality and establish an industry mechanism based on safety quality system

1. Quality assurance of raw materials

(1) Choosing suppliers with quality assurance as the primary choice point.

(2) Check the quality of semi-finished products when purchasing. If it is found that it does not meet the standard, it should be returned, fill in the return complaint form, and please replenish it immediately. Check the manpower from the following four aspects: ① date; 2 appearance; ③ Temperature measurement; 4 spot checks.

(3) The goods are purchased in accordance with the first-in-first-out principle, and the goods are stacked inside, and there are certain height restrictions, for example, 6 boxes of French fries and 8 boxes of beef patties.

(4) When using materials, check its validity period and adhere to the principle of first-in first-out.

2. Quality assurance in the production of finished food

(1) Grasp the quality standards of each product.

(2) Put the time card, and the food beyond the specified shelf life must be thrown away. For semi-finished products, there is a second warranty period, for example, lettuce for two hours, dehydrated onion for four hours, and beef patties for two hours (under the refrigerator).

(3) check whether the machine is in a normal state.

(4) Separate raw and cooked utensils to avoid cross-contamination.

(5) carry out the correct operating procedures.

(6) Carry out the correct disinfection procedure: soak the rag in disinfection water and disinfect your hands.

(7) filter and change oil in time under the following conditions.

① According to the taste and bitterness of fried products.

② the oil fume is large.

③ The oil bubbles are small and weak, and yellow.

④ the color of oil is black.

(8) Do food safety inspection before the peak of three meals every day.

(9) For the submitted finished products, the quality controller should check them and not sell them if they are not right.

Third, the appliances and requirements needed for quality assurance

(1) Sterile hand sanitizer, which is both bactericidal and clean.

(2) Disinfecting hand sanitizer dispenser.

(3) Quick disinfectant can quickly disinfect hands.

(4) disinfectant dispenser.

(5) disinfect the spray bottle.

(6) disinfectant powder.

(7) The special disinfectant powder for milkshake machine can disinfect and remove milk dirt.

(8) product manufacturing standard manual: formula, materials, dosage, temperature and time.

(9) quality reference manual: shelf life and temperature adaptation. Iv. quality control in the dining process

(1) inspection by the management team: any personnel in the management team should carefully taste the food quality when dining, and immediately notify the manager on duty and the quality control personnel if anything is found wrong.

(2) customer complaints: if customers have doubts about quality problems and lodge complaints, the manager should immediately deal with them enthusiastically, and help them replace them with similar products of good quality. If they are still not satisfied, they can beg for a refund.

(3) Adverse food reactions: If a customer complains that he feels unwell due to eating the products of this restaurant, the manager on duty should send him to the hospital immediately.

V. Disinfection and Hygiene

(1) All utensils must be cleaned when closing every day. The cleaning procedure is: clean water-washing clean-disinfectant powder-clean water.

(2) The three tanks in the back area are: cleaning, washing and disinfection.

(3) Soak the rag in the bucket with disinfectant and change it every 2 hours. Disinfection spray bottles are changed every 24 hours.

(4) Separate the clean from the dirty, and distinguish the frying stove rag from the bathroom rag.

(5) Employees don't leave nails, long hair and long beard.

(6) All packages should be padded with clean paper.

(7) Employees are healthy and free from infectious viruses.

(8) employees in the production area should disinfect their hands after returning to their posts.

(9) employees in the production area should wash and disinfect their hands after going to the bathroom and before returning to work.

(11) employees in the production area should disinfect their hands when they touch their hair and clothes.

VI. Food safety inspection procedures

First stop: employees

(1) Uniforms and aprons are clean and tidy.

(2) Be sure to wash your hands before touching food.

(3) Wear a working cap and curl your hair.

(4) Good health.

(5) use quick disinfectant.

second stop: service area

(1) Pay attention to the product preservation time.

(2) Have a clean disinfection rag.

(3) Don't touch food immediately after touching money.

(4) Use disinfectant dry cleaning solution.

(5) the temperature of the milk slurry storage tank (34-38 ℉).

Third stop: the toilet

(1) is clean and functioning normally.

(2) The hand sanitizer dispenser functions normally and is equipped with hand sanitizer.

(3) The hand dryer functions normally and is equipped with paper towels.

(4) Employees should wash their hands and disinfect after going to the toilet.

fourth stop: back area

(1) 34-38 ℉ cold storage and 1-lo ℉ cold storage.

(2) All goods are used within the validity period.

(3) The operating materials in the dry goods room are not put together with food packaging.

(4) indicate the time of the second storage period.

(5) Wash, brush and disinfect all utensils.

(6) Do not prepare food near the sink in the back area.

fifth stop: production area

(1) Food cannot be placed directly on the conditioning table.

(2) Put the frying pan on a clean bread plate.

(3) Have a clean disinfection rag.

(4) The function of the sink is normal.

(5) The hand sanitizer dispenser is functional and equipped with hand sanitizer.

(6) paper towels are available.

VII. Key points of food safety inspection

(1) The temperature of cold storage and freezer is normal, and there is air convection.

(2) used for cleaning disinfection rags and disinfection powder.

(3) The frying and frying furnaces are in good condition and should be overhauled once every six months.

(4) The temperature of milkshake and sundae is normal, and all brushes should be replaced every quarter.

(5) food safety appraisal in restaurants at least once a month.

(6) check the food safety in the restaurant every day.

(7) Disinfect hands with quick disinfectant every half hour.

(8) The management department conducts spot checks on food quality at any time.

(9) The restaurant has a special quality assurance team to check and track the quality and safety issues every day.

(11) The manager regularly audits the administrative work of the restaurant quality team.

VIII. Plan seven quality management tasks every day

According to the actual situation and planning arrangement of the restaurant, the manager on duty or other authorized managers should arrange seven quality management tasks every day. For example:

(1) Calibration of milkshake syrup and orange juice.

(2) Ensure the hygiene of orange juice tanks and other beverage containers.

(3) reschedule the maintenance work that was not completed before.

(4) Make sure that the frying/frying screen is not blocked, and the frying spatula and scraping spatula are sharp.

(5) Check milkshakes and drinks: clean environment, good condition and reasonable arrangement.

(6) Compare all products with standard pictures and check the taste.

(7) Ensure that the freezing peak temperature is normal.

IX. Common sense of quality assurance

(1) The elements of bacteria breeding environment include food, temperature, humidity and time.

(2) Adaptation temperature of bacteria: 45-141 ℉.

(3) The growth cycle of bacteria is one week, and it is thoroughly disinfected once a week, thus interrupting the bacterial reproduction cycle.

(4) frying temperature and color of fish, beef and chicken.

(5) The storage temperature of milkshakes and sundaes is higher than 41℃. I must throw it away.

(6) Temperature of the freezer: 1-9.9℃.

(7) temperature of the storehouse: 18.7-21 ℉.

X. Total Quality Management

Total Quality Management means full participation, whole process supervision and all-round control. For this kind of fast food restaurant, which is labor-intensive and has a lot of contact with customers, full participation is the most critical.

(1) instill the business philosophy of "full participation in quality control" into every employee: quality is the basis for fast food restaurants and fast food companies to survive; The quality problem concerns every member of fast food companies and fast food restaurants, and it is everyone's work from top to bottom.

(2) No matter what position you are in, you have the responsibility to find quality problems and report them to the manager.

(3) No matter what position you are in, you have the obligation to find ways to solve quality problems.

(4) No matter what position you are in, you will have the opportunity to be rewarded and promoted for your contribution to improving service quality.