Six skills of catering service

Six skills of catering service: tray, pouring wine, setting the table, folding napkins, serving and dividing dishes.

The service quality and service level of catering service are not only related to the benefit and reputation of the hotel, but also related to the survival and development of the hotel.

There are two main concepts of catering: one is catering, such as operating catering and providing catering. Second, it refers to industries or institutions that provide catering to meet the dietary needs of diners and thus obtain corresponding service income.

Catering service is the sum of a series of behaviors of catering staff to provide catering products for diners. High-quality catering service is based on first-class catering management, and catering service quality management is an important part of catering management system and hotel catering management. The purpose of its control and supervision is to provide high-quality and satisfactory service for the guests and create good social and economic benefits for the hotel.