How to effectively reduce the damage rate of tableware, especially glassware in catering industry?

First, the key to clear responsibilities and perfect system is the premise of "clear responsibilities and no wrangling"-clear responsibilities of various positions within the department are the key to good tableware control. First of all, the hotel finance department refers to the average level of tableware loss management colleagues, and determines that the natural loss rate of tableware is three thousandths, that is, three thousandths of the operating income of the catering department in that month. For example, the monthly operating income was 6.5438+0 million, and the natural loss cost of tableware was 3,000 yuan. If the loss of tableware is controlled within this range, it shall be borne by the hotel; If there is any excess, it shall be borne by the hall (including food delivery), the kitchen and the steward according to the ratio of 5: 3: 2 (considering the number of people) to prevent the occurrence of the phenomenon of wrangling. The above natural losses do not include the amount of compensation for customers and employees. In order to prevent the phenomenon of dishware damage from being concealed, we will adhere to the principle of "whoever breaks it will be responsible, and whoever shares it will be responsible". If the guest damages the tableware, he should report it to the foreman at the first time. If the foreman on duty is absent, he should report to the supervisor on duty, who will handle whether the guest is responsible for the compensation, and then take the initiative to register the loss report with the supervisor on duty. If an employee accidentally damages the tableware at work, he should first clean up the damaged tableware and immediately notify the shift foreman to check it, and then take the initiative to register the loss report form. The person in charge will pay the money to the finance department at the cost price of the plate on the same day, and the record of this plate will be written off from the inventory, which will be eliminated by the finance department at the end of the month and will no longer be included in the natural loss. "Improving the level, putting the system first"-standardizing, perfecting and refining the tableware management system is the premise of doing a good job in tableware control. To this end, we have formulated the detailed rules for the management of tableware in various regions of the Food and Beverage Department: ◆ Butler Group: 1. During the cleaning process, tableware must be classified, placed according to specifications and cleaned in order; 2, clean tableware must be classified by size, neatly stacked; 3. When the tableware is packed in a basket, it should not exceed two-thirds of the capacity; 4. The foreman of the housekeeper group shall supervise the dishwasher to clean according to the regulations, and issue a loss report immediately if any damage is found; 5. After the tableware is cleaned, the foreman is responsible for transporting it to the kitchen by elevator and storing it in the cleaning cabinet. During transportation, small tableware should not be piled too high to avoid collapse and damage; ◆ Delivery group: 1. During business hours, the food delivery team must assist the waiter to send the used tableware back to the dishwashing room; 2. The food delivery department should be careful in the process of delivering tableware to prevent slipping and damage to tableware, and should handle it with care when operating, under the specific supervision of the food delivery foreman; ◆ Hall Attendant: When serving and arranging tableware, the waiter should handle it carefully, put an end to reckless operation, and strictly put the large and small tableware in different categories. The regional foreman is responsible for supervision, and if damage is found, the responsibility shall be investigated and a list of damage shall be issued; ◆ Check the tableware at the end of 25th every month, summarize the damaged tableware for one month and show it to all employees on the bulletin board; ◆ In the process of using tableware, employees of all departments should strengthen their sense of responsibility. If unqualified meals are found, they should be replaced in time to avoid bringing damaged tableware to the table and affecting the service quality of the hotel; Pieces of broken tableware found by various departments shall be handed over to the dishwashing room by special personnel after the daily business, and recorded by the steward group to facilitate the collection of financial data; ◆ The tableware damaged by customers shall be compensated at twice the cost price, and the tableware damaged by employees shall be compensated at the cost price; ◆ All damaged tableware must be recorded, invoiced by the foreman to the finance department, and then invoiced by the finance department to the warehouse for the foreman to collect and repair; 2. Interlocking is very important, and mutual supervision is needed to achieve "interlocking, sparse but not leaking"-in order to strictly prevent broken tableware from being served on the table, all positions should reach a * * understanding: kitchen products do not need broken tableware → food delivery personnel do not pass broken tableware → waiters do not find broken tableware on the table → butler team does not clean broken tableware, and if it is found, it should be reported to the foreman to trace the reason, and then washed into the cabinet, not to go to the kitchen. When tableware is found damaged, leaders at all levels should check it out, find out the reason and responsible person, and the competent leader is responsible for the implementation. "Mutual supervision and mutual restriction"-In order to ensure the implementation of the above measures, a mechanism of mutual supervision should be formed among all links: after the dishes are produced in the kitchen, they first pass through the delivery room. In the delivery room, if the waiter who runs the food finds that the food is damaged, he will return the original food to the kitchen to replace the tableware. The damaged tableware will be registered by the designated person (usually the foreman of the kitchen room that day) and returned to the kitchen. If the waiter who runs the food in the room is too busy to find it and passes it to the hall, and the waiter who serves the food finds it before it comes, the same treatment can be done. As long as the dishes are served, the responsibility for the damage is borne by the hall (the waiter who serves them). After the guests have finished eating, the waiter will send the dishes to the steward group. After the housekeeper group finds broken tableware during the cleaning process, they will first pick it out and put it aside without washing it, but only clean it. At the end of the meal, the hall will send a supervisor to make a registration and clearly record the number of unwashed dishes. This part of the damage will be returned to the lobby. As long as the dishes that have been washed in the sink are found to be damaged, they should be returned to the cleaning group. The tableware cleaned by the housekeeper group enters the disinfection room. After dinner every day, the safety inspection team in the kitchen is responsible for counting the washed dishes. If it is damaged, it should be returned to the crew. This system, in which the head and tail are mutually restricted and closely linked, has a very obvious effect. It is feasible to combine hard and soft, and perseverance will lead to results. "Pay equal attention to software and perseverance"-While the software (institutional measures) are perfect, the hotel also needs to provide support on hardware to reduce the damage of tableware. Among them, the normalization and rationalization of washing is the first link to reduce the damage of tableware in washing. For example, the dishwashing room should be arranged reasonably according to the requirements of washing steps, that is, one scraping, two washing, three cleaning and four disinfection. A series of equipment such as workbench, sorting equipment, washing and drying equipment to be washed are very important for keeping tableware in good condition. In addition, in the choice of tableware, in addition to considering the collocation and beauty of tableware and dishes, we should also consider the convenience of washing and try to avoid using special-shaped plates. If special-shaped plates or glass plates must be used, they must be washed separately to reduce losses. For large banquets, try to use tableware with the same specifications, such as uniform specifications for cold dishes and 3-4 specifications for hot dishes (soup pot, round pot, waist pot and fish pot), so as to stack them according to the specifications when closing the table. Finally, it needs to be emphasized that with the above institutional measures, the reduction of tableware breakage rate may not be achieved overnight, especially in the initial stage of trying to change tableware management, and even employees will have resistance because they bear the compensation. Therefore, managers need to strengthen the publicity of the necessity of tableware management, so that employees can realize the influence of tableware breakage on hotel quality and the importance of tableware management, so as to stick to this work-"tableware management is effective and lasting"