6 ways and skills of ordering food in catering service April 2008-17 The first way and skill of ordering food in catering service is to order food in the order of serving, which is often used in the process of ordering food. Also known as programmed ordering, it is to order food in the order of cold before hot and then soup, so the ordering efficiency will be higher. This method of ordering food needs to pay attention to various collocations. Such as: cold and hot collocation, vegetarian collocation, dish collocation, craft collocation, color collocation, shape collocation, taste collocation, etc. Let the guests feel that no matter which dish they eat, it is good. The second way to order food is to order food according to the number of diners, that is, to decide how many dishes to order according to the number of guests. For example, there are only two guests, and we should understand in our hearts that two or three dishes are enough for two people. If a guest orders four dishes, we should be able to remind the guest, so that the guest will feel that we are standing in his perspective, that is, ordering according to the number of people eating. Then for three or four people, you can usually order several dishes, four or five dishes and one soup, and so on. This is based on the number of people who eat. The more people there are, the more food we give him. The third way to order food is to order food according to consumption habits, that is, different guests and people in different places have different eating habits and tastes, and the service staff should be able to effectively recommend dishes according to different consumption habits of guests. For example, in Hong Kong, Macao and Guangdong, their tastes are relatively light, and they even like some salty and crisp dishes. Tianjin, Beijing and Hebei like slightly salty and thick dishes, which means that guests in different regions have different tastes. That is to say, people in Sichuan and Hunan like spicy food, and guests in Jiangsu, Zhejiang and Shanghai like sweet and salty food, which is why different places are suitable. And the eating habits of different age groups are different. For the elderly, they like softness, rarity and exquisiteness. For those who are in a hurry, it is necessary to serve food quickly and with good taste. All these are based on different consumption habits to order different dishes for guests. We often receive customers from all corners of the country, and sometimes we can hear where the guests are from, so we can use this method. There is a ballad in Chengdu, Sichuan. I made up a jingle saying: sweet in the south and salty in the north, hot in the east and sour in the west, and north in the south. Northerners love noodles, and there are many seafood in coastal cities. Workers are fat, hard-working people are sweet, without crispy stimulation, they are tender and soft when they are old. This little song makes sense, that is, it is classified according to the different consumption habits of guests. The fourth way to order food is to order food according to consumption power, that is to say, when ordering food, we can recommend relevant dishes for guests according to different consumption levels and consumption power. Hotels often have some high-spending people. For these business guests or groups with strong ability to pay, the service staff can recommend some high-end dishes for the guests, such as some seafood, river crabs, game, fungi and other related special dishes. For middle-class customers or middle-class customers, that is, customers who have the ability to pay but don't necessarily pursue high consumption, we can also recommend some poultry, little seafood or vegetarian dishes for these customers, aiming at different spending power. White-collar workers, for example, also have spending power, but such guests sometimes do not pursue luxury or that kind of high-end. At this time, you can recommend some delicious dishes that make the guests feel valuable, so that you can recommend them according to the different spending power of the guests when ordering. The fifth way to order food is to order food according to the food structure, that is, when ordering food for guests, according to different types of dishes on the restaurant menu, such as vegetarian dishes, seafood, aquatic products and so on. , we can effectively combine and match these different structures. As I said before, we should pay attention to the different collocation of dishes. Actually, it's the same here, so I won't go into details. It is an effective combination and collocation according to the structure and types of food. The sixth way to order food is to order food according to the menu, that is, pay attention to the nutritional structure when ordering food for guests. In some hotels, every dish on the restaurant menu is marked with various nutritional ingredients, nutritional structure and how to match the menu, so that guests can know that when ordering, the dishes ordered by the guests can be matched with nutrition through the guidance of the service staff. For example, celery can lower blood pressure. For patients with hypertension, eating celery is beneficial. Service personnel can effectively guide such guests according to this nutritional structure. This is a la carte. What the service staff here should pay attention to is whether they know the nutritional structure of each dish in the restaurant, whether they can recommend different dishes for different customers and combine them according to the nutritional structure. If you can't match in this way, you will inadvertently let the guests eat "hidden diseases" and go back. Therefore, we usually pay more attention to the nutritional structure of the menu to match the guests' orders.