Hong Kong is recognized as a gourmet paradise in the world, a paradise for gourmets, and the place with the densest restaurants in the world. The catering industry in Hong Kong has a far-reaching impact on the mainland catering industry after the reform and opening up. Below, I will share the details of catering management in Hong Kong. Come and have a look!

This service does not allow a 2-minute error.

More than 90% hotels in Hong Kong have a strict management system. In the case of changing leave, employees are allowed to change leave under special circumstances. However, both parties need to write an application in advance and fill in the transfer form. After the approval of the department manager, the leave can be adjusted. Employees are not allowed to join posts or enter guest rooms or other business places. If there are special circumstances, it must be approved by the assistant manager of the lobby, otherwise it will be regarded as violation of discipline.

The working procedures of Hong Kong hotels are also very strict. According to reports, almost everything in the baggage department must be registered and signed. When sending guests into the room, you must write down the room number, the number of luggage pieces and the time. If you call a taxi for a guest, you need to write down the car number and sign your name at last. Check the luggage for the guests, see them off, etc. It must be registered and strictly enforced. On one occasion, a student's baggage registration time was 2 minutes worse than the actual time, which was also pointed out by the baggage supervisor and ordered to be corrected.

Hong Kong catering enterprises believe that the biggest waste is the waste of manpower.

If you leave your work till tomorrow, you can't leave it till tomorrow.

Hotel room staff in Hong Kong have a heavy workload and high efficiency. Every employee in the housekeeping department should make 15 rooms every day, and 17 rooms at most. Go to work from 7: 00 a.m. to 16: 00 p.m., you must work hard except for 1 hour for eating, otherwise you can't finish your work during the work. Often too busy to go to the bathroom for five minutes? Waste? . You can't leave your job until you finish it. If you want to help each other, it is not allowed, because it is against discipline to go to someone else's post. You can't leave your work till tomorrow. If you leave your work till tomorrow, you can't leave it till tomorrow. The working hours of the restaurant are 9 hours a day, but if the business of the restaurant is particularly good, the actual working hours of a day are more than 12 hours.

For the a-la-carte meal service in Chinese restaurants, each waiter should watch at least 4 tables with 20 seats, and turn tables twice on average. There are twenty or thirty guests waiting at the same time. In case of holidays, the number of guests waiting is as high as 100. When serving, I often pour tea for the first guest, thinking about changing the bone plate for the second guest, and always paying attention to whether the third table is needed. I often run in a hurry during office hours. Even so, the minister (the foreman is called the minister in Hong Kong) or the manager often urges to speed up the action.

Start by selling a bowl of rice.

Hong Kong hotel staff have a strong sense of sales and consciously promote sales. What is their creed? Starting with selling a bowl of rice? . White rice is the product with the lowest profit. Promotion starts with rice? , reflecting the need to pay attention to the promotion of any kind of product. Taking wine promotion as an example, the restaurant made a wine sales table, which marked the name of each waiter and the quantity and date of the promoted wine; According to the statistics at the end of the month, if you change it every month, you can get a hotel reward for selling more.

You can't do personal things at work. You don't have to go to work if you want to do private work.

The professionalism of Hong Kong employees is commendable. Hotels often work overtime, but few employees complain, say strange things or avoid work. Few people care about personal gains and losses, but always concentrate on their work, finish their work seriously and responsibly, and never leave their jobs without authorization. Each foreman in the guest room has to check 88 rooms a day, some as many as 98 rooms. Employees don't need the foreman to repeat one more thing and say one more word. They all know how to do their own thing well, never delay and try to do it well.

A Hong Kong employee asked a colleague to work for him for two hours, and the colleague immediately agreed. However, when employees ask for leave from the supervisor, the supervisor thinks that the reason is not sufficient, saying that colleagues should go back to rest after work and not allow leave. The employee wanted to explain, and the supervisor said sternly, Stop explaining and go back to work. ? The employee immediately returned to his post without showing any unhappiness. After work, I saw the two of them eating midnight snack, drinking and guessing fists very affectionately. When I went to work the next day, I stood in my respective posts, so serious, so serious. Hong Kong employees are very serious about their work, and they love each other. They often say: you can't do personal things at work. You don't have to go to work if you want to do personal things. ?

A restaurant in Hong Kong built several tables with cardboard boxes because of its booming business and insufficient seats. The manager didn't go to work that day because the cardboard box caught fire due to the sliding of solid fuel, but as the head of the department, he had an unshirkable responsibility for safety, so he was dealt with by taking the blame and resigning. In this way, the responsibility of hotel management in Hong Kong is clear. Whoever is responsible will be responsible, and they will never shirk their responsibilities. Even after work, do your job well.

Hygiene is paid more and more attention by catering enterprises.

Efficiency? It is the most advocated concept of catering enterprises in Hong Kong.

Use? what's up Without it? Huh?

Hong Kong hotels pay great attention to quality, characteristics and personalized service. When the switchboard answers the phone, the language is standardized, the voice is soft and emotional, and greetings are added during the festival. For example, during the Spring Festival, plus? Congratulations on getting rich? Greet tourists from different regions in Mandarin, Cantonese and English respectively, making them feel cordial. Even internal communication is polite and attention to detail. When answering the guest's request, say? Okay？ Don't you have to speak English? Huh? And use it? what's up . Because guests are God, they serve God. Use? Huh? It seems a bit casual and casual. When the call is transferred to the guest room, the switchboard will ask: May I have the name of the guest you are looking for?

The service in the restaurant is also quite distinctive. For example, Chinese restaurants offer Sichuan cuisine series. They cook with bamboo chips and pack snacks in bamboo cages, which has local characteristics and gives people an immersive feeling. Let people who have never been to Sichuan or eaten Sichuan food think it is authentic, authentic Sichuan food.

Hong Kong catering enterprises attach the most importance to their respective responsibilities.

Everything needs the last minute.

Hotels in Hong Kong think that the biggest waste is the waste of manpower. The work done by one person will never be done by two people, and employment will be reasonable. They keep a detailed record of everyone's workload and working hours. For example, each waiter in the housekeeping department is responsible for cleaning room 15, and each foreman is responsible for 88 rooms. Plus the change of rest, there are no extra people. If a waiter is ill, the foreman will clean the room instead of him, and the supervisor will make rounds for the foreman. After the waiter completes the task, if he has extra time, he often has to arrange room service or? Pass the food? .

The baggage department is also very economical in the use of personnel, which is divided into several different shifts in the morning, noon and afternoon. When there are many guests at noon and afternoon, there are many people at night and few people. Sometimes there is only one foreman and one bellboy in the night shift. Whenever a large number of team luggage arrives, everyone puts down what they are doing, pulls the luggage in together, and then takes their positions.

Pictures of all kinds of tableware are posted on the aisle from the dining room to the dishwashing room, with their respective prices marked, so that every manager and employee can realize how much hard-earned money is thrown away when a tableware is damaged, and vividly instill in employees the awareness of saving costs. The owner of the hotel said that the tableware in the restaurant is not to be changed if you want, but to plan the use of these new tableware in advance, whether it can make the restaurant make money, and resolutely not to change if it doesn't make money.

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