Hotel food distribution service process

(1) Prepare about 10 clean long trays and 5 round trays on the right side of the delivery table.

(2) Preparation of silver plates: Clean silver plates without oxidation marks are neatly placed on the left side of the food delivery table, with 65,438 large silver plates and 20 small silver plates.

(3) Keep the rice warm with solid alcohol, and prepare clean and undamaged tableware, including 40 rice bowls neatly placed next to the buffet stove of rice, with rice spoons, 40 snack plates and 40 snack trays.

(4) After the delivery clerk receives the order, check whether the order is stamped, and whether the ordering time, waiter's name, number of guests, station number and date are written on the order.

(5) Check whether the guests have special requirements for the order. If yes, inform the chef immediately and tell the waiter the result.

(6) Inform the cold dish menu to make cold dishes, and ensure that the cold dishes are delivered to the restaurant within 5 minutes.

(7) Ask the chef to cook hot dishes and send them to the restaurant for no more than 10 minutes.

(8) When sending hot dishes, first send high-grade dishes such as shark's fin, abalone and prawns, then send chicken and duck meat, and finally send vegetables and fried rice. If the guests have special requirements, they will deliver the dishes according to the requirements of the guests.

(9) Snacks with corresponding hot dishes are sent to the restaurant. Pay attention to spicy snacks with light dishes.

(10) Put all the silver trays back into the silverware cabinet, send the trays and tableware to the housekeeping department for cleaning and storage, and replace the tablecloth at the food delivery table.