Speech for the catering industry-Hard training technology makes "hard skills" and high-quality service wins "fragrant garden"

My name is * * * *, and I come from the small restaurant of * * * *. Today, the topic of my speech is: "hard skills" are created by hard training technology, and "fragrant gardens" are won by excellent service.

first of all, I want to ask you, what is the technology of the catering industry? Maybe everyone thinks it's cooking. I think everyone is only right about one aspect. The technology of catering industry also includes service, management and etiquette. Based on my years of work practice, in the limited space of catering, technology is promising and skilled workers have a great stage to show their talents. In the ordinary cooktop, the copyright of this manuscript belongs to the 517878 secretary's net, the dining table and the washing room. We have technology to be more powerful, we have technology to be more service, and we have technology to be more delicious!

combining the domestic and foreign catering industry, I will give two examples with skills and knowledge. The first is the story of a dish named after the month. "The moon is especially bright to the Mid-Autumn Festival". In China, there are not only many scenic spots named after the month, which are fascinating, but also many local famous dishes named after the month, which have a moxibustion population.

—— Dark clouds hold the moon, a famous dish in Shandong, which is made of laver and poached eggs, so it is called "Dark clouds hold the moon".

-Erhai reflects the moon, which is one of the four famous dishes in Yunnan. The dishes are ingeniously conceived. There is a clear water in the dish, and colorful clouds are floating in the water. In the colorful clouds, there is a golden full moon floating and turning. It turns out that "clear water" is a carefully prepared vegetable juice; "Caiyun" is meat and protein; The "full moon" is egg yolk.

—— A group of shrimps look at the moon, which is a famous dish in Shenyang. Put the egg skin into a full moon with a bowl and put it on a plate. Then bake it into 11 red prawns, put the shrimp head towards the "moon" and put it around the "moon". This dish is red and yellow, sweet and salty, smooth, tender and delicious. In addition, there are four-star moon-gazing, half-moon sinking into the river, moon-reflecting dragon, fragrant chicken with bright moon, dragon-swimming moon palace, moon fairy, full moon with flowers, duck pine with bright moon, moon-reflecting agate and so on, all of which are famous dishes of one side.

With the theme of the month, a cuisine with such a huge scale has skillfully constructed famous dishes from the names, shapes, cooking, modeling, allusions and culture of dishes, which is enough to show that the catering industry culture in China has a long history, rich content and prosperous period. This just shows that the catering industry in China has a very deep cultural background and excellent technology. In the country of "food is the most important thing for the people" and in the fiercely competitive catering industry, a catering enterprise with technology and skilled employees can gain a firm foothold and settle down.

let's talk about foreign catering industry. Many of us regard fast food as fashion, while foreign gourmets regard fast food as "food waste", which is a bit inconceivable. McDonald's, KFC and other famous foreign fast food restaurants have swept the land of China almost overnight, and young people are flocking to it. Many people regard eating fast food as a kind of value-added enjoyment. It is reported that the daily sales record set by McDonald's is not in the United States, but in Beijing, China, and its largest sales store is in China.

the way to win foreign fast food is to have perfect standardized management. There are hundreds of standardized manuals in KFC, from the selection of stores and the purchase of raw materials to the processing, quality, trademark and operation of products. There are standard manuals in black and white, and every employee has rules to follow in any work. Similarly, any action in McDonald's company is to follow the only standard. From the supply of raw materials to the sale of products, the unified standards, procedures, time and methods enable customers to taste American hamburgers with the same quality and real flavor today, tomorrow and in the United States and China.

advanced management depends on superb technology and technical personnel. This is exactly the saying that only with technology can we be more powerful. In foreign countries, if the catering service industry wants to win constantly, it needs superb technology as support and high-quality service as guarantee.

with the continuous upgrading and innovation of new technologies and new technologies, strength is not only a synonym for strength, but also a compound term for knowledge, technology and strength. Workers can't do it only by strength. If they want to reflect their life value in competition, they must be good at learning, studying and innovating, and arm themselves with knowledge and technology. In order to reach the other side of the ideal.

in April, 1994, I took up the post of restaurant keeper. While doing my job well, I also took up the post of waiter. At that time, I thought that restaurant waiters did simple manual labor, washing dishes end to end, wiping tables and sweeping the floor, and had no skills. With this mentality, sometimes you can cope with work and customers, and sometimes you make mistakes. I remember one time, when I was serving food for a guest, because I was unfamiliar with my business, I didn't choose the best time and route to serve food, and I accidentally dropped the vegetable juice on the guest's arm and clothes. The guest was very angry and I was very embarrassed. The lesson is very profound. Through this accident, I completely changed my view on the restaurant service industry: "As we treat others, others will treat us". If we can't provide warm and thoughtful service, we won't be recognized by customers; If we don't treat our customers as relatives, they won't treat us as friends. I am not happy, and the customers are not happy. Although this little accident has passed, it has been greatly influenced in my heart. My indomitable personality tells me that you must be an excellent waiter.

In order to improve the service quality, the company bought a set of DVDs on service etiquette taught by Professor Jin Zhengkun. If I get the treasure, I will listen with my eyes and my heart, and write my thoughts and experiences. First of all, I will start with the basic requirements of service specification, so as to achieve standardized service, scientific service and high-quality service. I will do my best in service, strive for perfection, and strive for perfection. In providing enthusiastic service, I will achieve: eye-to-eye, mouth-to-mouth, body-to-heart, meaning, that is to say, someone has an eye and something has an eye. In a reception task, I met such a thing. I found a guest looking bad as soon as he entered the door. He silently pressed his head during the meal. I quietly stepped forward, bent down and asked him why. He said that he had a headache in the morning and might have caught a cold. Because he had a meeting all morning, he didn't buy medicine in time. After listening, I said "Wait a moment" and left.

To me, a trivial matter makes the guests feel warm. Is this what I call "feeling at home"? In order to understand the guests, understand the guests and understand the guests, I read books about the psychology of guests' dining, what different service methods are used for guests with different personalities, and food nutrition, and applied them to practice, learned to handle them with ease, worked hard and studied tirelessly at work, which made me make great progress in my thoughts and work, and was recognized by leaders and colleagues. Because I firmly believe that in our society, only the division of labor is different, and there is no distinction between nobility and inferiority.

years of service in restaurants have made me feel that anyone can achieve a high level at a "low level" and make great contributions to a "small post" as long as they are full of enthusiasm and diligence, hungry for knowledge and persistent spirit of research. After several years of unremitting efforts, I have grown from a waiter to a restaurant monitor to assist the restaurant manager in managing the restaurant. I have always been based on my post and actively participated in management innovation.

The dining room is a window of our company, and its quality directly affects the image and benefit of our mud logging company, which is established by our service personnel. I remember one day, we received a reception task from a vice president of a French company. The guests were very important and the company attached great importance to them, which was a challenge to our service quality. First of all, I design the layout of the restaurant, the layout of the dining table, the placement of tableware and the folding of flowers according to the preferences of westerners. According to the taste of the French, I contacted the kitchen in time to emphasize that they don't like spicy food, but they are very interested in onions, garlic, cloves and herbs. Emphasize the cooking temperature and make it tender; It is emphasized that French people drink aperitif before meals, wine for dinner, sweet wine or brandy after meals, pay attention to the collocation of dishes and drinks, and have a special liking for mineral springs and water conditions. When foreign guests see clean restaurants, beautiful environment, standardized gfd and standard service, they are very full. When drinking pure wine, eating special delicacies with China chopsticks, I gave a thumbs-up and repeatedly said "very good, very good", and I was flattered by the praise of foreign friends.

it is an important job for us to do a good job in the service training of small restaurants. Every time we come to new service personnel, during the training process, we ask them to first establish a correct outlook on career and life, treat their work with a normal heart, correct their work attitude and strictly abide by the various management systems of the restaurant. Pay attention to skills in service work. "Smile" can convey our welcome, good dress and mental outlook to guests, and make customers have trust in waiters and communicate with customers with different personalities in different ways. In order to ensure the improvement of service quality, we have formulated such systems as the post responsibility system for waiters, the service management system for restaurants, the washing and disinfection system for tableware, and the safety and hygiene contract system for restaurants, etc., and strengthened inspection and appraisal, thus forming an atmosphere of comparison, learning, rushing and helping in the restaurant, so that every employee's speech and behavior, dressing, treating people, watching and sitting in the table, welcoming and sending them have a kind of closeness.

With the rapid development of the current economy, people are now rich and their living standards are improving day by day, and the original dietary structure is no longer suitable for people's needs. Nowadays, people should not only eat well, but also eat nutrition and fancy. In the face of the changes in the current situation, it is not enough to make dishes with low-grade raw materials, but also to learn to make dishes with high-grade raw materials. Nowadays, sea cucumber dishes are very popular in the catering industry because of its high nutritional value and health care function. At present, most of the sea cucumbers in the market are dry products, with many varieties, different textures and hard quality, which need to be swelled before cooking. There are many ways to swell and swell sea cucumbers, and they need to be flexibly mastered according to their quality characteristics. In order to be able to make sea cucumbers well, I will start from the theory, read various books, consult various relevant materials and CDs, understand the process of making them, and choose the method of swelling and swelling. Due to lack of experience, I neglected some of them in the previous times. The prepared sea cucumber is not in place, has a hard heart, or is overcooked and too soft, etc. Faced with these problems, I asked the experienced master again and again, remembered the key points, grasped the main points, and made it again and again. Finally, everything comes to him who waits. Now I can not only make sea cucumbers, but also make various dishes with sea cucumbers as raw materials, such as sea cucumbers for rice, grilled sea cucumbers and sea cucumbers with abalone sauce, which have been unanimously recognized by the majority of guests.

I often guide everyone to be the best as a worker and the first-class as a job, which makes people convinced.

Dear leaders and comrades, no matter how high the Himalayas are, there is a top, and no matter how deep the Atlantic Ocean is, there is a bottom, but one's skill is never the highest, only higher. On the road of pursuing technology, there is no end, no end and no rest. The more you pay, the stronger the technology, the stronger the technology, the greater the strength, the greater the strength, and the greater the value created. Since I have chosen the profession of hospitality, I will create brilliance in this profession, make the tree of technology evergreen, let the life of technology continue, and let technology achieve my life.

my speech is over, thank you.