First, judging the standard menu is of little significance to standardizing cooking. The reason is that it is impossible to measure the ingredients one by one before cooking. In this regard, the author has different views. Because food and beverage production is manual labor, its working effect is not the same because of the different age, gender, personality and work experience of employees. Due to the influence of mood, time and other factors, the same employee will also have differences in work quality. Therefore, formulating standard dishes, making clear all kinds of raw materials, auxiliary materials and quantities, as well as necessary information such as operation methods and plate-loading instruments, can provide basic basis for dish making, thus minimizing the quality difference of manual labor and ensuring product quality. In addition, production according to the standard formula is also beneficial to yield control and production coordination. In time, it is unrealistic to ask chefs to measure the feeding one by one, but catering enterprises can propose it to chefs as a skill. Through skill evaluation and on-the-job training, the chef's spoonful becomes a kind of weighing. Therefore, the establishment of standard recipes by catering enterprises plays a positive role in ensuring the quality of dishes, and should be paid attention to when implementing standards.
Second, does the catering enterprise have a design and development process? Some people think that the catering enterprise does not have a design and development process, and the development of new dishes can be controlled according to the requirements of ISO 900 1: 2008 standard 7. 1 Product Realization Planning. This is inappropriate. Article 3.4.4 of ISO900 1:2008: 2008 standard points out that "design and development are a set of processes that transform requirements into specified characteristics or specifications of products, processes or systems." The process of introducing new dishes by catering enterprises generally includes consumer investigation, identification and request, trial production, tasting, consultation and confirmation. If necessary, it will go through the processes of trial sale, audit, verification and confirmation. Therefore, the production of new dishes in catering enterprises has the characteristics of design and development, and should be controlled according to the requirements of ISO900 1:2008: 2008 standard 7.3 "Design and development". It has also been suggested that the requirements for customers to adjust their taste when ordering food (such as not being too spicy) should be controlled to the requirements of 7.3 "Design and Development". This is unnecessary. For such requirements of customers, waiters can communicate with customers to confirm, and chefs can review and implement them as long as they can win customer satisfaction.
Third, the customer property problem Some people think that the goods carried by customers belong to the customer property of catering enterprises. The author thinks it is inappropriate. 7.5.4 "Customer Property" clearly stipulates that "the organization shall properly keep the customer property under the control of the organization or used by the organization". Therefore, only the items that customers give to catering enterprises for preservation should be controlled as customer property. The service personnel of catering enterprises have the obligation to pay attention to and keep the goods carried by customers, but if they are controlled as the property of customers, it will increase the unnecessary burden and risk of enterprises.