Question 1: I have tons of ingredient scraps! What should I do with them? Can be processed a variety of special snacks

Question 2: hot pot red oil eaten poured in the waste bucket inside a few hours how to keep sending up the foam and slag what is the problem? Sour

Problem three: hot pot store cattle and sheep to meat trimmings how to do pills cattle and sheep to meat trimmings clean, remove the big tendons, put into the freezer to freeze a little bit, take out the meat and put it flat on a vegetable pier, with a wooden stick or the back of the knife rhythmically routed rows of chopping (Note: cut not with the blade of the knife chopping chopping). To chop through, so that all the meat into the mud, the mud into the container, first add a little water (ice water is better) Meat in the bowl, with bamboo chopsticks will be scattered into a paste after the mud into other seasonings and starch, along a direction of forceful stirring (pay attention to do not change the direction), so that the mud and the other auxiliary materials to fully dissolve, to the mud to the meat to be expanded by 1 times or so can be followed up on the processing of the meatballs made in this way by the cooking, the taste of the smooth and elasticity of the strong.

Question 4: What is the reason that the meat grinder cuts more meat from the scraps? I work in the hotel is which kind of hot pot of the hotel my job is to planing meat master, every day There are services on the desktop things to pay attention to 1 desktop some notes

A: There are five kinds of containers cup (whiskey glass is foreign; beer glass: cup is a cup of boiling water, hot cup, public **** cup)

B. Hot towels (when the waiter sent with a hot towel folded neatly beside)

p> C. Fruit plate for consumers (put to the consumer before the large pieces of fruit segment) buy online D . Ashtray (no more than three cigarettes in the ashtray) two things next to pay attention to the following:

< p> A. When consumers want the song, take the initiative to stand up (open from the consumer) to ride the microphone songbook (or remote control control)

< p> B. Do not let the consumer pour their own (or water) or even take the initiative to press the service to ask the waiter to the clock (such as pouring hot tea towel)

< p> If the consumer has to take the action of cigarettes to assist cigarettes

D. Remember to keep your desktop neat (such as water stains, should be wiped immediately) 3 desktop service of the greatest significance why?

A: so that consumers feel your care and attentiveness (most women are not going to help the boys have the above)

B. Elevated and consumers take a good interaction compared to the hotel rules:

We 1 In fact, the so-called hotel regulations depend on the interactions of the different business

so special status of the people, but not necessarily

2 The provisions of the regulations, now written clearly, if there will be the provisions of the deduction of money often occurs mainly for naughty beauty beauty

generally do not make a mistake not deduct money for this, please rest assured

3, such as desktop service did not do (the blog has been explicitly referred to) to interact with the guests are not enthusiastic or for the appearance of the dress drunk

does not work like there is no late for work does not leave early! (deductions) do not report consumer prices with the guests (to ask questions)

To the sky steps - do not leave the messy work is not neat, clean and forbidden

Taboo:

1, do not store with the main and management contacts (which affects each other's moods), page 2. to maintain a harmonious atmosphere, the guests did not come to all the consumers Ltd. bullying the consumer mode not to be mentioned in front of the guests! In front of, like friends, and interact with other Zan Oh

3, actually do not get drunk is not a big problem after, of course, they will take a more cautious

4 Gossip in sobriety do not listen to events like the mouth, otherwise has become a victim of the public pro

Why must learn to flash the wine: there are many types of wines

Guests drink more wine than people The first stage to drink beer

Guests counted down to wine points with meals. Drinking even better people. In this drink is also very easy to get drunk. Wine

So very important skill flash! How to let the guests find out in case you let yourself drink a little. What would like to play games with

Guests. You can extend the time. You can lose less and drink less. These are the basics!

Question 5: How to use the leftover trimmings from the hot pot restaurant slicing the lamb to add to the simmering soup

Question 6: What to eat for each meal for the hot pot restaurant's staff meal Stir-fry and ten rice

Question 7: I have a hot pot restaurant with a lot of beef trimmings every day, and I plan to feed it to the dogs, whether to feed the cooked ones or the raw ones, and how should I feed them? If you are confident in the quality and hygiene of your beef, you can feed raw. But you must always deworm your dog if you feed raw meat. Then I heard from experienced people that it is better not to feed raw meat and starch together, it will affect digestion, to just feed meat one day, then starch on the second and third days, and change not too often.

Question 8: hot pot restaurant chef need to know what skills a reasonable and clear division of labor

Reasonable division of labor is to ensure that the premise of the hot pot kitchen arc production, hot pot kitchen should be based on the production situation, facilities, equipment layout to develop jobs, and then according to the functions of the job and requirements for a clear regulation to form the text, a copy of the manpower to make each employee is clear about their own responsibilities, what work to be accomplished, to whom they are responsible for. What work, to whom is responsible, should be understood.

Second, the improvement of the system and supervision

After the establishment of the system, it should be gradually improved according to the operation of the employee's rewards and penalties and other sensitive provisions should be clear, clearly defined. In order to avoid the system in form, should strengthen the supervision, can be set up to supervise the management staff, to assist the hot pot chef to implement, the implementation of the system (administrator and staff ratio should be referred to 1:12), correct most of the hot pot kitchen arrangements, no implementation of the management of the disease, to ensure that the day-to-day work is strictly in accordance with the provisions of the management of knowledge, so that the work of the hot pot kitchen heavy arrangements, the implementation of the strict. Hot pot kitchen rules and regulations is a guide to the work of the staff, the development of job responsibilities, rules and regulations, supervision methods, and then further strengthen the management of the staff will have a chapter to follow.

Third, people-oriented management

Reasonable division of labor, a sound management system, and then equipped with high-quality Chongqing dog meat hot pot practices, so that it can make a good operation, the modern hot pot kitchen should be transformed from the traditional concept of only focusing on the skills of their own cultural qualities of the malpractice. We should know that the skill level can only represent the past, experienced, theoretical lack of staff is very difficult to make a difference; Moreover, if the personnel quality is not good, it is very easy to breed right and wrong. Admittedly, hot pot kitchen in the employment of staff can not ignore the skill base, but I think it is more important to raise the requirements in the cultural upbringing. Only have a wealth of experience, solid skills base, combined with effective theoretical guidance, and then instill the operator's philosophy, the dishes can be a breakthrough, the formation of style, in the day-to-day work is also easier to communicate and coordinate.

Fourth, cost management

In addition to good quality inspection, price supervision, the use of scraps is also a cost reduction path. Specifically can be taken to use and sell out of the Xiangluo casserole store chain creation, the use of scraps after a certain process made of banquet dishes, such as the production of handmade dishes, the arrangement of work meals, etc.. For some of the scraps that can not be processed in a timely manner can contact some buyers for takeaway processing (driving rain, etc.), as a way to reduce cost expenditures.

In addition, the hot pot chef should also develop a set of income and expenditure balance sheet, financial analysis, measurement, bulk, fixed raw material expenditures on a regular basis with the turnover to do comparison, control the cost of raw materials (such as ten thousand yuan cost control method). And out of the room indirect costs, mainly refers to fuel, water, electricity, washing, maintenance, consumption of goods and office expenses chips, these belong to the hot pot chef management category of costs. First of all should be based on business and the actual situation of the precise formulation of the expenditure. For example, fuel accounts for about 1.6% of the gold business 1.9%, water, electricity accounts for about 1.2% of the gold business 1.5%, such as Wuxi hot pot recruitment statement more than the planned index, and then find out the reasons for rectification. About hot pot hot pot restaurant equipment, hot pot chef must master the basic maintenance of hot pot restaurant management knowledge knowledge, to develop the use of standards, cleaning methods, etc., and then the responsibility for the implementation of the post team leader. Maintenance, for hot pot kitchen facilities, equipment, professionalism, general plumbers and electricians are not familiar with, it is recommended that the restaurant hot pot store or equipped with a strong professional engineering staff to cope with unexpected failures in order to reduce the cost of maintenance, improve the utilization rate of hot pot kitchen equipment is equal to improve the effectiveness of the restaurant.

Fifth, departmental coordination

Today's hot pot kitchen, in addition to ensuring the supply of hot pot restaurant personnel management, should also be very good with the relevant departments hot pot restaurant knowledge of good relations. In order to obtain the cooperation and support of many aspects, so as to ensure the smooth operation of the hot pot kitchen and get a better reputation, especially the front office department. In addition, hot pot chef as the main management of the restaurant, should be familiar with the various aspects of the work of the front hall, often soliciting Sichuan hot pot practice personnel, guests on the dishes of the feedback, regular organization of the chef and the front hall attendants to exchange, communication, and to promote the understanding of the management of the meal hot pot restaurant, collaboration.

Finally, as a manager, should also often communicate with the staff to understand the fluctuations of the staff's thinking, to help them establish a good interpersonal relationship.

The management of hot pot restaurant knowledge supply, mainly hot pot raw materials and soup brine management, and the value of raw materials is an important part of the production cost of hot pot. Raw material management includes the procurement of raw materials, acceptance, storage, issuance and other work.

1, procurement business management:

Purchasing business is the hot pot business start link, must follow the following basic requirements:

a), variety of road, that is, according to the customer's needs and hot pot production ...... >>

Question 9: Why does Chongqing hotpot have nine frames Because in the past, Chongqing hotpot was eaten by poor people, mainly shabu some scraps. The owner invented the partition in order to be able to enamel everyone with a pot to eat together and not mixed. The owner invented the divider so that everyone could eat from the same pot without mixing things up, so everyone could order a little bit of their own food and not get it wrong.