What are the hotel service processes, services and details?

Answer: check whether the tables and chairs are placed neatly and beautifully; Whether it is intact. Replace and repair in time when problems are found.

B: Are the decorations and furniture properly arranged?

C: Whether the lighting is appropriate, whether it is damaged, and whether all kinds of electrical appliances are in normal use.

D: Whether the spreading efficiency of the tablecloth meets the standard and whether it is clean and undamaged.

E: Is the air fresh? Is it necessary to spray air freshener?

F: Are the walls, glass and floor clean?

G: Is the volume and content of the background music appropriate?

H: Know when all the lights are on.

2. Is the temperature in the restaurant suitable?

A: Is the tableware on the dining table standardized?

B: Are the tableware on the dining table clean?

C: Can the tableware in the furniture cabinet be used? If it is insufficient, it should be replenished in time.

D: Is there any boiled water in the thermos? Is the temperature right?

E: Whether there are enough towels in the towel box and whether the temperature is appropriate.

F: Check whether the seasoning is sufficient and add it in time.

3. Personnel preparation

A. ensure daily attendance.

B. attend the regular meeting before class on time.

C. Check whether gfd is cleared and whether Zone 3 is complete. Namely pens, lighters and bottle openers.

D. Understand the current ordering situation, including the names and preferences of the guests.

E. Understand the products produced that day, including sample soup, quick push, estimation and special introduction.

Matters needing attention

A. If engineering problems are found during the preparation before meals. If the lamp does not work normally, it should be reported to the engineering department in time.

B, tableware on the dining table. If there is any problem, it should be replaced in time.

C, prepared furniture must be sufficient, clean and undamaged.

D, lighting and background music, air conditioning to master the time or according to the attendance of the guests.