Hotel industry account

Large restaurants should have five kinds of general ledger. I think the rules of every restaurant are different, such as incoming and outgoing accounts, month-end accounts, year-end accounts and purchase accounts. Catering service: Service quality and service level are not only related to the benefits and reputation of the hotel, but also related to its survival and development. In the process of changing from institutionalization, proceduralization and standardization to individualization and diversification, the service goal we pursue is harmonious service;

First, the introduction of catering services

1, the so-called harmonious service is to express and embody the service style with the waiter's affection, skills, efficiency, knowledge and good cultivation, which is the concentrated expression of harmonious relationship with customers. Specific manifestations are: the unity of norms and personality, the unity of speed and safety, the unity of enthusiasm and etiquette, the unity of kindness and elegance, and the unity of responsibility and flexibility.

Second, the catering service quality control means

1, precontrol

The so-called pre-control is all the management efforts made before meals in order to make the service results reach the predetermined goals; Its purpose is to prevent the deviation of quality and quantity of various resources in catering service.

2. Ground control

On-site management and control refers to on-site supervision of the on-going catering service, so that it can be standardized and programmed, and accidents can be handled quickly and properly.

3. Feedback control

(1) feedback control is to find the deficiency of service through the feedback of quality information, and take measures to strengthen pre-control and on-site control to improve service quality. The control, supervision and inspection of catering service quality is one of the important contents of catering management.

(2) In the catering service system, departments and teams are the pillars of the implementation system, and the post responsibility system and various operating procedures are the guarantee. Their common goal is to provide quality service to customers.

Third, the characteristics of catering services

1, one-time

The catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant.

2. Invisible

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that catering service is completed by catering department staff through manual labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and education level.

Step 4 be direct

After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links to reach consumers. If the products fail the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different.