When operating, if problems are found, they should be corrected immediately. When the waiter makes a mistake, the supervisor should not punish him in front of the guests. It is better to leave the public place for disposal. The supervisor should maintain a high standard of service in the restaurant.
The contradiction between guests and waiters is often caused by misunderstanding. The supervisor should guide the waiter, think more from the guest's point of view, and explain some impossible things to the guests in order to gain their understanding.
The ways of hotel service include Chinese service, French service, American service, British service and Russian service.
(1) Chinese service
Most of them use round tables, and all the dishes and drinks are served from the right. The waiter brings the food directly from the kitchen and puts it in the center of the table, usually shared by many people. The banquet is served by the waiter, and the distribution must be even, light and smiling. You should quit Taiwan Province, too.
(2) French service
French service is both luxurious and cumbersome. Two waiters serve a guest. Except bread. Cream, salad and extra dishes are from the guest's left, and all other dishes are from the guest's right. The waiter moves the food from the kitchen to the side table of the restaurant, then sends it to the dining car, pushes it in front of the guests, and distributes the warm food on the guests' plates to alcohol lamps or heaters. This kind of service is very common in major luxury restaurants.
(3) American service
American service is simple, fast and cheap, and one waiter can receive many guests. Attendants can go on stage after general training; All the dishes are removed from the right; The guest on the right of the host serves first, and other guests serve in counterclockwise order; There are dishes on the plates in the kitchen. Serve the guests directly; The food is put on a big plate and shared by the guests.
(4) British service
British service, similar to "family style", sends dishes directly from the kitchen to the table. This way is not common now.
(5) Russian service
Russian service is luxurious, simple and fast. Luxury hotels and restaurants that are more popular all over the world than French services; The waiter starts from the right and serves the guests clockwise. Then holding a silver plate in his left hand, he served food from the left in a counterclockwise direction.
7. Beverage management
The procedure of beverage management is the same as that of food management, including procurement and acceptance. Storage, control, etc. Purchasing personnel should pay attention to the monthly demand and don't overspend; Wine, in particular, is expensive, and the result of overselling will make the inventory of wine overstocked, making it impossible for much-needed funds to turn around.
Buyers should pay attention to what types of drinks are sold in hotels' bars and restaurants, and then make purchase plans according to the time; Pay attention to what kind of drinks people like, and then prepare more drinks according to their needs.
The bartender should fill out the "wine receipt form" in triplicate, one for the warehouse, one for the bar and one for the finance. When using, the bartender must return the empty bottle to the warehouse to get the wine.
The wine warehouse should have security measures. In some hotels, the wine in the wine warehouse is nearly $6.5438+million, including many precious wines. This kind of property will often be stolen, and some internal employees will even be blinded by interests and will take advantage of their work to steal it. Therefore, it is necessary to guard against thieves, regularly check accounts, check inventory, and properly keep warehouse keys. Bartender and warehouse keeper should be honest and loyal.
Bartender should know the items and inventory of drinks sold in the hotel, guide his staff, have experience in mixing and serving drinks, try to sell good wine, have good eloquence and sense of humor, and keep the bar clean and tidy. When guests are drunk or make trouble after drinking, they should take timely measures and deal with them as appropriate. The sales of drinks account for a large proportion in catering, and effective management will increase the income of restaurants.
8. Accounting management
The accountant in the food and beverage department is responsible for reporting the accounting situation to the manager, and then the manager plans the daily business. One of the duties of an accountant is to predict-according to the business situation some time ago. Forecast the business in the next period, so that managers can make decisions on how much food and drinks to buy in the next period. The second responsibility of accounting is food cost control-in order to ensure effective cost control and profitability, it is necessary to make daily records of food procurement, warehouse demand and sales. Daily business report in duplicate, which shall be filled out and distributed to relevant departments.
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