Traditional Culture Encyclopedia - Hotel accommodation - What are the two categories of catering management?
What are the two categories of catering management?
What are the types of catering management systems?
In a formal catering industry, certain rules and regulations are indispensable, so what kind of management is needed for a catering industry? What about the system? The editor summarizes the following aspects.
First, the daily work system of the restaurant
1. Observe work disciplines, go to and from get off work on time, and never be late or leave early.
2. Dress according to regulations and maintain a good image.
3. No laughing or joking at work, no chatting, doing private work, eating snacks, watching TV, or talking on mobile phones.
4. No disputes with customers are allowed.
5. Do the "Three Lightnesses" (light movement, light talking, light walking) and "Four Diligences" (diligence in eyes, mouth, hands, and legs) in work.
6. Eat according to regulations at work, and are not allowed to eat or take the finished products for sale.
7. When taking personal leave or official leave, you must ask for leave in advance and follow the "Attendance and Leave Requesting System" in the service area.
8. Take good care of the facilities and equipment, and compensate for any man-made damage according to the price.
9. Implement the meeting system and evaluate the work.
Second, tableware hygiene management system
1. Tableware must be stored in a cleaning cabinet after disinfection.
2. Employees are not allowed to use various tableware in the restaurant without permission.
3. Personal tableware and items are not allowed to be stored in the cleaning cabinet.
4. Tableware must be clean and sanitary, free of fingerprints, water marks, vegetable stains, and dust.
5. Check the integrity of tableware frequently and replace damaged tableware in a timely manner.
Third, restaurant personal hygiene management system
1. Service personnel must have a health certificate and hold a certificate to work.
2. Dress according to regulations. Work clothes must be clean and free of stains.
3. Jewelry and various accessories are not allowed to be worn while working.
4. Wash your hands as required before working and keep your hands clean at all times.
5. It is not allowed to sneeze or pick your nose in the food area or in front of guests.
6. Do not eat smelly food or drink alcoholic beverages before going to work.
Fourth, restaurant facilities and equipment maintenance system
1. Restaurant facilities and equipment should be maintained regularly according to regulations.
2. Water should be added to the heating table in time every shift to avoid dry burning.
3. Clean the air conditioning filter regularly.
4. To adjust the temperature of the warming table, turn the switch gently to avoid using too much force, which may cause damage.
5. When changing the water on the warming table, turn off the power first, then drain the water, and then remove the dirt.
6. Report any abnormalities in facilities and equipment to the restaurant supervisor in a timely manner.
Fifth, daily work system of the kitchen
1. Check the condition of tools and utensils, and report any abnormality in a timely manner.
2. Standardize operations according to job requirements to ensure quality.
3. Protect public property and do not eat or take away food and raw materials from the kitchen.
4. Keep items in the kitchen well during the shift and strictly prohibit unrelated persons from entering the kitchen.
5. Implement various safety precautions systems to ensure the safety of kitchen facilities, equipment and food raw materials.
6. Observe work discipline and ask for leave one day in advance if necessary.
7. Implement the meeting system and evaluate the work.
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