Basic Western Food Management System for Western Restaurants\x0d\\x0d\ Chapter 1 Job Responsibilities\x0d\\x0d\ Section 1 Service Department Job Responsibilities\x0d\\x0d\ Foreman Job Responsibilities\x0d\\ x0d\ 1. Responsible for staff deployment, shift arrangements and employee attendance and assessment, ensuring that all service points are staffed, manned and provided with services during the specified business hours\x0d\\x0d\ 2. In accordance with service regulations and Quality requirements, responsible for the management of the restaurant, and maintaining close contact with the kitchen to coordinate work. \x0d\\x0d\ 3. Master market information, understand changes in customer conditions and customer needs, collect and accumulate business information, and provide timely feedback to the kitchen and relevant leaders. \x0d\\x0d\ 4. Understand the kitchen supply situation and meal menu, and organize the waiters to actively promote various dishes and drinks. \x0d\\x0d\ 5. Responsible for restaurant expense control and management of property, equipment and materials and supplies, and keep accounts of the receipt, storage and consumption of materials and supplies. \x0d\\x0d\ 6. Keep restaurant equipment and facilities clean, intact and effective, provide timely maintenance and provide suggestions for updates and additions. \x0d\\x0d\ 7. Responsible for handling guests' opinions, suggestions and complaints about restaurant service and conscientiously improving the work. \x0d\\x0d\ 8. Understand the customs and taboos of various countries. \x0d\\x0d\ 9. Adhere to the service tenet of making guests completely satisfied, strengthen restaurant service on-site management, inspect and supervise restaurant employees to strictly follow service procedures, prepare pre-meal preparations, serve between meals and finish work after meals and do a good job Job-related business training for employees. \x0d\\x0d\ 10. Hold a regular meeting before class to assign tasks and summarize experience. \x0d\\x0d\ Waiter Job Responsibilities\x0d\\x0d\ 1. Organize your appearance, put on light makeup, arrive on time, do not be late or leave early, absolutely obey the instructions of the restaurant supervisor, and complete work tasks seriously and quickly. \x0d\ 2. Before going to work, find out the number of people dining and the time, understand whether the guests have any other special requirements, and provide personalized service. \x0d\ 3. Before the official start of the meal, the tables, chairs, restaurant hygiene should be carefully done according to the arrangements, the restaurant table should be laid, and various supplies should be prepared to ensure normal business use. \x0d\ 4. Stand at the designated time, smile naturally on your face, and greet guests with a full spirit. \x0d\ 5. Arrange guests to be seated in a timely manner upon arrival, add or remove seats according to the number of people, take the initiative to pull out chairs (putting clothes on first place) and proactively introduce the features and business nature of the store. \x0d\ 6. When serving in the dining room, always start with the word "thank you", use polite words and smile at all times, promptly ask for tea, pour tea, hand out towels to guests, introduce ordering methods, ask guests for drinks and quote the name and price . \x0d\ 7. When serving meals, communicate more with the guests and answer all questions. If you don't know, answer the guests tactfully. When necessary, ask questions before answering. Avoid arrogance, impatience, impatience and annoyance. \x0d\ 8. Pay attention to all the conditions of the guests and the restaurant at all times during the meal in order to achieve better collaborative services and satisfy the guests with convenient and high-quality services. \x0d\ 9. Be sure to use a tray when operating to avoid spilling tea, water and vegetable juices. Serve meals in a loud and first-come-first-served manner to avoid collision with guests. If you make a mistake at work, apologize to the guest immediately. \x0d\ 10. If there are any questions at work, deal with them in a timely manner. If you cannot solve them yourself, report them to your superiors in a timely manner. \x0d\ 11. If guests eat food directly with their hands, they must wash their hands in the wash basin in advance. The water temperature must be around 20 degrees to 30 degrees. The garbage on the bone plate should not exceed one third, and the ashtray should not contain more than 3 cigarette butts. Three fragrant towels must be served during meals, and the fragrant towels must be clean and tidy. \x0d\ 12. When guests are dining, they should pour wine and tea for them in time, and clean the table in time to ensure that the table is hygienic and tidy. \x0d\ 13. If the customer’s dishes are not served for a long time, you should take the initiative to urge the guests to order. If the dishes are already served, ask the guests if they want to add more. Dishes or staple food should be proactively promoted and introduced. \x0d\ 14. Empty dishes and soup bowls or other items that are not in use at the dining table must be removed in time to keep the table clean. \x0d\ 15. If a guest moves to leave, take the initiative to pull out a chair for the guest in a timely manner and ask if it needs to be packed. \x0d\ 16. Strengthen the implementation of the awareness of seeing off customers. After guests leave the store, quickly return to work to close the counter, and handle the counter with care when putting away the counter. \x0d\ 17. When closing the station, you should follow the closing procedures. You should clean up your area or set up the table in time to welcome guests in time. \x0d\ 18. Before leaving get off work, check whether the lights, doors and windows in the work area are turned off, and whether the power supply is cut off to ensure safety, and ask the leader for instructions before leaving get off work. \x0d\ 19. When the table is full and the table is full, no one is watching the table, and guests are not allowed to call out or pour the table themselves. No matter when you are busy, you must maintain a normal attitude according to standard quality and receive the next batch of guests well. \x0d\ 20. Establish good colleague relationships among employees, help each other regardless of personal gains and losses, and abide by all rules and regulations of the store. \x0d\ 21. Actively participate in training, continuously improve service skills, and form a good atmosphere of learning, helping, catching up, and surpassing in professional quality and ability, and be familiar with the situation of other departments in order to respond to guests.

\x0d\\x0d\Chapter 2 Hygiene Standard System\x0d\\x0d\ Section 1 Service Department Hygiene Standard System\x0d\\x0d\ 1. The counter, workbench, tables and chairs are free of dust, stains and damage\ x0d\\x0d\ 2. The mirror surface should be clean, free of stains and cracks\x0d\\x0d\ 3. There should be no dust or oil stains around the wall. \x0d\\x0d\ 4. Wall murals and decorations are free of damage, stains and dust. \x0d\\x0d\ 5. The exhaust fan should be clean and the ventilation should be normal. \x0d\\x0d\ 6. The light bulbs, lamp tubes, and lampshades are not peeled off, damaged, or stained. \x0d\\x0d\ 9. The temperature in the restaurant is moderate and normal. \x0d\\x0d\ 10. There are no obstacles in the passages in the restaurant. \x0d\\x0d\ 11. The dining table and chairs are free of damage, dust and stains. \x0d\\x0d\ 12. The menu is clean and undamaged. \x0d\\x0d\ 13. Keep the countertops clean and the tableware clean and undamaged. \x0d\\x0d\ 14. There is no peculiar smell in the trash can. \x0d\\x0d\ 15. All hygiene needs to be in place before guests arrive. \x0d\\x0d\ 16. Do not leave dirty tableware overnight. \x0d\\x0d\ 17. Keep the floor, countertops, tables and chairs clean and tidy when finishing work. \x0d\\x0d\ 18. The background music should not be too loud or too soft. \x0d\\x0d\ 19. Sanitary blind spots should be cleaned at scheduled times every week. \x0d\\x0d\ 20. Small furniture should be stain-free, undamaged and disinfected every week. \x0d\\x0d\ 21. The tablecloth is undamaged, unstained and clean. \x0d\\x0d\ 22. The pallet has no oil stains, no cracks and is arranged neatly. \x0d\\x0d\ 23. There should be no overnight garbage in the trash can, and the inside and outside should be clean. The garbage bag should not be leaked out. \x0d\\x0d\ 24. The restaurant should be well ventilated, well lit, and the dining environment comfortable. \x0d\\x0d\ 25. Complete fly-proof and dust-proof equipment, and regular disinfection and killing of flies to prevent infectious diseases. \x0d\\x0d\ 26. Pay attention to personal hygiene and meet grooming requirements. \x0d\\x0d\ Chapter 3 Discipline System\x0d\\x0d\ Section 1 Discipline System of the Service Department\x0d\\x0d\ 1. Do not make loud noises during working hours. \x0d\\x0d\ 2. No one should put down their work and do their own private affairs. \x0d\\x0d\ 3. Working in a work area that is not your own. \x0d\\x0d\ 4. Do not fold your arms or put your hands in your pockets. \x0d\\x0d\ 5. Smoking, drinking, or eating are not allowed during work. \x0d\\x0d\ 6. Do not read books that have nothing to do with the hotel during working hours. \x0d\\x0d\ 7. Do not yawn or stretch in front of guests. \x0d\\x0d\ 8. Do not rely on, lean on, or lie on the counter while at work. \x0d\\x0d\ 9. Do not hum along with background music during working hours. \x0d\\x0d\ 10. Do not point fingers at guests. \x0d\\x0d\ 11. Do not laugh at guests for their carelessness. \x0d\\x0d\ 12. Do not make excuses or argue when guests complain. \x0d\\x0d\ 13. Do not ignore guests’ inquiries. \x0d\\x0d\ 14. Do not be overly affectionate or casual with guests. \x0d\\x0d\ 15. Treat all guests equally and provide individual service. \x0d\\x0d\ 16. Provide convenient services to the elderly, young and disabled guests, and provide targeted services for special circumstances. \x0d\\x0d\ 17. Employees should not come to work emotionally. \x0d\\x0d\ 18. Employees are not allowed to quarrel or fight in front of guests during working hours. \x0d\\x0d\ 19. Employees commuting to and from get off work must use the employee passage. \x0d\\x0d\ 20. Fines and visa refusals are doubled. \x0d\\x0d\ 21. Cooperate with security to check bags. \x0d\\x0d\ 22. All employees are not allowed to stay in the store before and after get off work. \x0d\\x0d\ 23. Employees who pick up guests’ belongings and enrich themselves will be treated as Category C negligence of the hotel. \x0d\\x0d\ 24. If the guest complains more than three times in total. Give heavy penalties. \x0d\\x0d\ 25. If hotel employees seriously violate hotel rules and regulations and damage the reputation of the hotel, they will be fired. \x0d\\x0d\ Chapter 4 Restaurant Service Quality System \x0d\\x0d\ 1. Greet and welcome guests entering the restaurant. \x0d\\x0d\ 2. Whether to use honorifics when greeting guests. \x0d\\x0d\ 3. Use honorifics or nod in greeting. \x0d\\x0d\ 4. Does walking on the passage hinder guests? \x0d\\x0d\ 5. Whether to assist guests to take their seats. \x0d\\x0d\ 7. Whether tea and towels are served to guests at the table. \x0d\\x0d\ 8. Whether the guests are kept waiting for too long.

\x0d\\x0d\ 9. Whether the order clerk and waiter can correctly explain the menu. \x0d\\x0d\ 10. Can you make suggestions and promote sales to guests\x0d\\x0d\ 11. Are you able to answer questions from guests fluently and pleasantly. \x0d\\x0d\ 12. When accepting an order, do you listen carefully and repeat it? \x0d\\x0d\ 13. Do you nod and salute when talking to guests? \x0d\\x0d\ 14. When speaking to guests, do you first say "Sorry, sorry for bothering you". \x0d\\x0d\ 15. Whether tableware and condiments are prepared according to the menu. \x0d\\x0d\ 16. Can the necessary tableware be prepared according to the menu. \x0d\\x0d\ 17. Whether the wine pouring is done in accordance with the operating procedures. \x0d\\x0d\ 18. Whether to introduce the name of the dish when serving it. \x0d\\x0d\ 19. Whether pallets are used to deliver items. \x0d\\x0d\ 20. Do you practice "three lightness and four diligence" during meals? \x0d\\x0d\ 21. Whether ashtrays and bone dishes are replaced in time. \x0d\\x0d\ 22. Whether the checkout is prompt, correct and error-free. \x0d\\x0d\ 23. Are guests reminded to take their belongings with them when they leave their seats? \x0d\\x0d\ 24. Do you turn over the table immediately after the guests leave and do it in a neat and orderly manner? \x0d\\x0d\ 25. If there is a problem with the service, the customer complains, and the customer refuses to accept the bill, he or she will have to pay the bill himself. \x0d\\x0d\ Chapter 5 Restaurant Service Process\x0d\\x0d\ Section 1 Buffet Service Process\x0d\\x0d\ 1. When guests arrive at the restaurant, the greeter should greet the guests, lead them to their seats, and pull out chairs Please sit down and offer tea and towels to the guests. Under normal circumstances, one waiter can be responsible for 25-30 guests, and one waiter in charge of wine can be responsible for 40-45 guests. \x0d\\x0d\ 2. The waiter on duty should ask the guest what drinks he wants and provide it to the guest. \x0d\\x0d\ 3. Guests go to the dining table according to their own tastes, use empty plates to select dishes, and take them back to the table to eat. And you can add it multiple times according to your food intake. The waiter on duty must collect used tableware promptly. Empty dishes and drink cups on the dining table must be removed promptly, and removed dishes and cups must be removed from the left side of the guests. \x0d\\x0d\ 4. After the guests take a round of food, they should replenish the food and tidy up the messy food on the dining table to keep it in beautiful shape. And pay attention to the heat preservation of hot dishes. \x0d\\x0d\ 5. After the guests have finished their meal, the waiter on duty will bring tea and towels and settle the bill according to the guests' requirements. The amount of the dishes ordered will be charged per head regardless of the amount consumed (children can reduce the amount as appropriate), plus the cost of drinks ordered by the guests\x0d\\x0d\Section 2 O'clock Service Process\x0d\\x0d\ 1. When guests enter the restaurant, be polite Greet guests politely and ask how many people there are. \x0d\ 2. According to the needs and number of guests, lead the guests to the appropriate dining table and pull out chairs for the guests to sit. \x0d\ 3. Ask the guests what kind of tea they drink. In order to take the initiative, you should first report the main varieties provided by the restaurant, ask the guests to choose, prepare tea, and pour tea for the guests. \x0d\ 4. After all the guests arrive, hand over the menu. \x0d\ 5. Remove the chopstick covers and open the napkin. \x0d\ 6. Accept orders from customers and be ready to help customers and provide suggestions at any time. \x0d\ 7. After the menu is written, ask the guests what kind of drinks they want. \x0d\ 8. Serve tea in order. Except for beer, other alcoholic drinks should be served in wine glasses. \x0d\ 9. Give the order in one copy to the cashier for billing, and send the other copy to the kitchen. \x0d\ 10. The kitchen prepares dishes according to orders and cooks them in categories. \x0d\ 11. When serving, pay attention to the lid and sauce, and send it out on a tray according to the table number. \x0d\ 12. After moving the original dishes on the table, bring the dishes to the table. \x0d\ 13. Share dishes and soups for guests. \x0d\ 14. Ask guests for their opinions on the dishes and be prepared to provide additional services at any time. \x0d\ 15. Continue to serve. \x0d\ 16. Replace the bone plate and add wine as needed. \x0d\ 17. After the guests have finished their meal, hand them a towel and serve them hot tea. \x0d\ 18. Put away the dishes, bowls and chopsticks. \x0d\ 19. Add tea to the guests. \x0d\ 20. Notify the cashier to prepare the bill. \x0d\ 21. Go to the checkout desk to get the guest's bill, check it and put it in the account folder and hand it to the guest. \x0d\ 22. Thank the customer after paying and quickly hand over the money to the cashier. \x0d\ 23. Return the invoice and balance to the guest. \x0d\ 24. When guests leave their seats, pull up a chair to see them off, say thank you, and welcome you to come again. \x0d\ 25. The usher greets guests at the door with a smile and says goodbye to them. \x0d\\x0d\ Section 3 Group Dining Service \x0d\ 1. Determine the standards, number of people, meal time, etc. in advance. \x0d\ 2. Understand the composition, eating habits, taboos and various special requirements of the group guests. \x0d\ 3. The table for group dining should be arranged in advance according to the number of people, and a group name card should be placed on the table.

\x0d\ 4. The basic steps and procedures for group dining are: \x0d\ (1) Guests enter the restaurant, greet the guests politely, ask for the name of the group, check the number of people, and quickly lead the guests to the prepared table to sit down. Avoid letting a large number of guests gather at the entrance of the restaurant and disturb other guests. \x0d\ (2) After arriving at the dining table, warmly greet the guests to take their seats, and pull out their chairs for elderly and disabled guests. \x0d\ (3) Serve the dishes on the table and actively introduce local specialties to the guests, adding a pleasant atmosphere and relieving travel fatigue. \x0d\ (4) Share dishes and soups for guests. \x0d\ (5) Solicit guests' opinions on dishes and understand their special requirements so that they can be implemented quickly. \x0d\ (6) Change bone plates and add wine and drinks for guests as needed. . \x0d\ (7) When guests leave their seats, they should pull up chairs and support elderly guests with limited mobility, see them off with a smile at the door of the restaurant, and say farewell to the guests. \x0d\\x0d\ Catering Service Center Financial Management System \x0d\\x0d\ 1. General Principles \x0d\ 1. The Catering Service Center implements a financial management system with centralized financial management and independent accounting by departments. \x0d\ 2. All departments under the catering service center should strictly implement the relevant financial, laws, decrees, regulations and management systems of the country, the school and the logistics development group, and consciously accept the supervision and inspection of the financial and superior authorities. \x0d\ 3. The Finance Office of the Catering Center is responsible for daily reporting, accounting, accounting and other financial accounting management work; it also provides accounting information and economic analysis data to the director of the center, and participates in the planning and decision-making of the center. \x0d\ 4. The Finance Office assists the director of the center in various financial management tasks of the center and implements the director's "one pen" financial approval system. \x0d\ 5. Accountants should perform their accounting work conscientiously, strictly implement accounting supervision, abide by the scope of cost expenditures, and reduce food costs. Accountants should exercise their rights and obligations in accordance with the Accounting Law and the Accounting Personnel Work System. \x0d\ 2. Cash Management System \x0d\ 1. Strictly implement the "Interim Regulations on Cash Management" of the State Council. \x0d\ 2. Adhere to the principle of "cash receipts and payments", and it is strictly prohibited to withdraw or misappropriate money without permission. \x0d\ 3. It is not allowed to withdraw cash from other units or individuals in any way. \x0d\ 4. If there is an error in cash, the cause must be identified promptly, records must be kept, and the matter shall be handled in accordance with relevant regulations. \x0d\ 5. The cash received by each department on the day must be turned over to the central finance office in a timely manner, and the finance office must deposit it in the bank in a timely manner. The cash in stock must not exceed the limit. \x0d\ 6. The cash from daily business income must be recovered by the custodian and accountant. Three or more people must count it together. After verification, it will be recorded in the account in a timely manner and signed by the department head and the parties concerned. \x0d\ 7. No one may misappropriate or store the cash received without permission. \x0d\ 8. When purchasing personnel use cash, two people must be responsible for it. After the market purchase reimbursement form is approved by the center director, they must report to the central finance office. \x0d\ 9. If cash is lost or stolen due to lack of responsibility, negligence, or sloppiness at work, the parties concerned should be held accountable and compensated for the losses. \x0d\ 3. Bank deposit and check management system \x0d\ 1. Accounting personnel must strictly implement the relevant regulations on financial management. They are not allowed to lend or rent bank accounts, and are not allowed to issue bad checks. \x0d\ 2. Fill in the settlement voucher carefully, accurately, clearly, no alteration is allowed, and the uppercase and lowercase amounts must be consistent. \x0d\ 3. When cashiers buy back checks from the bank, they must first register them in the check register in numerical order and then activate them. Unused blank checks must be kept properly. \x0d\ 4. The cashier should carefully check the bank's current accounts, make daily and monthly settlements, and promptly urge and clear outstanding accounts. \x0d\ 5. The central accountant should check cash on hand and bank deposits from time to time. \x0d\ 6. Checks and seals should be stored separately. \x0d\ 7. Before receiving the check, the buyer must fill out the "Catering Service Center Blank Transfer Check Request Form". After approval by the director, the cashier must fill in the date, purpose, and limit before receiving it. \x0d\ 8. After the buyer uses a check to settle the account, the account must be reported in a timely manner. In case of special circumstances, the account must be settled before the end of the month with the approval of the director. \x0d\ 4. Loan system \x0d\ 1. Any loan must strictly comply with the approval process. \x0d\ 2. Anyone who wants to borrow money must fill in a loan form and be approved by the director of the center before payment can be made. \x0d\ 3. The purchasing staff working capital must be returned at the end of the year, and the loan will be re-borrowed the following year. \x0d\ 4. General loans must be reported within one week after the task is completed. \x0d\ 5. Receipt management and reimbursement system \x0d\ 1. Establish a receipt credit registration book, which will be managed by a dedicated person. \x0d\ 2. The entire set of receipts issued in error must be kept in this receipt book and are not allowed to be torn off and discarded. \x0d\ 3. When reimbursing for the purchase of food raw materials, you must fill in the market purchase order and invoice before reimbursing. Otherwise, the accounting will not be processed. \x0d\ 4. When filing an account, the market purchase order and invoice must be signed by the custodian, handler, canteen director, deputy director and director before reimbursement can be made.

At the same time, when the delivery invoice is for a single invoice of multiple commodities, the purchase details and unit price must be listed, signed by the custodian and handler, and attached to the back of the delivery invoice. \x0d\ 5. Travel expenses are subject to school financial regulations. \x0d\ 6. Accounting voucher compounding and accounting file management system \x0d\ 1. Accounting vouchers must be randomly inspected and reviewed before binding. \x0d\ 2. Accounting documents with errors found during review must be corrected according to prescribed procedures. \x0d\ 3. Accounting files should be properly kept and stored in an orderly manner for easy search. \x0d\ 4. The accounting files formed every year must be organized into volumes and bound into volumes, and the security and confidentiality system must be strictly implemented. They must not be piled up randomly, damaged, lost or leaked. \x0d\ 5. When the accounting files are to be destroyed after the retention period expires, they must be reported to the Group Finance Department for approval before they can be destroyed. \x0d\ 6. When accounting files are destroyed, they should be destroyed under the supervision of personnel from the Finance Department of the Logistics Group and verified accurately by the center's accountant. After destruction, the records should be signed and stamped on the destruction list, and the destruction status should be reported to the director of the center.