My hotel wants to be contracted out to others, and the company's business license and financial seal can't pass the household seal. Heroes have a contract.

1. 1 store inspection 1.2 confirm the store owner 1.3 pay the down payment. 2. Matters needing attention in applying for a permit: consult the application department first, and then pay the full amount. Chef, the last post in the restaurant, must be recruited immediately after paying the rent, and must fully communicate with him in the future work. Follow-up work is carried out together with the application. 2. 1 Consult the industry and commerce department first. 2.2 Apply for pollutant discharge permit. 2.3 Apply for a health permit. 2.4 Apply for a business license. 2.5 If the restaurant is allowed to open in our store after negotiation, then pay all the rent. 2.6 Develop the chef's job description (superiors, subordinates, rights and responsibilities). 2.7 Develop the chef's job description (job description, working hours, salary issues and written questions). 2.8 Introduce the registration and receive the interview chef. 2.9 Review and determine the chef. 3. Determine 90% menu considerations: the menu is the general outline of staffing, process setting, decoration style and equipment placement. In this step, you must complete 90% of the menu, 3. 1, determine the category, 3.2, determine the dishes, 3.3, formulate the standard menu, 3.4, initially determine the required equipment and equipment according to the menu, and pay more attention to the products of equipment dealers in future work. 4. Matters needing attention in determining working hours and operating procedures: Procedures are the basis for the layout of the hall kitchen. Once formulated, it will be put into decoration, which will be difficult to change in the future and must be determined accurately at one time. 4. 1 working hours 4.2 kitchen operation process and product sales process 5. Determine the decoration style and layout. Note: the decoration must be considered again and again. Once completed, it is difficult to change, so you must make your own plans and programs, and then find a decoration company to study and formulate them together. When decorating, we must carefully refer to the operation process, the volume and area of equipment, and the characteristics of working methods. Follow-up work and decoration are carried out simultaneously. The kitchen must be decorated first. 5. 1 Formulate decoration principles 5. 1. 1 customer-friendly principle 5. 1.2 Convenient operation principle 5. 1.3 Convenient equipment operation principle 5. 1.4 Highlight business philosophy and conform to the principle of enterprise visual identification system 5.2 Initially formulate restaurants. Determine the layout 5.5 Determine the decoration style 5.6 Determine the basic color of the restaurant 5.7 Start the decoration 6. Note: Be sure to communicate with the chef more and cooperate with him to carry out the follow-up work. 6. 1 Determine each post 6.2 Determine the staffing of each post 6.3 Determine the shift and schedule 6.4 Determine the staff dormitory 7. Compile all kinds of standardized documents (manuals, manuals, forms, operating standards) Note: As it is a small-scale store, try to simplify all kinds of documents and pay attention to practicality, formality and no loopholes. It doesn't need to be too complicated, but the final document must be done, and the process document can be made with spare capacity. 7. 1 manual 7. 1. 1 general employee manual 7. 1.2 kitchen employee manual 7. 1 floor employee manual 7.2 instruction 7.2. 1 job description 7.2 recruitment instruction 7.2. Kloc-0/ Data Sheet of Interviewed Employees Data Sheet of all employees in 7.2.4.2 7.2.4.8 Inventory Statistics Table of 7.2.4.9 Daily Expenditure Table 7.2.4.65438+ Monthly Expenditure Table 7.2.41Employee Resignation Application Form 7.2.412 Employee Complaint Suggestion Table 7.2.4./ Equipment registration form 8. Matters needing attention in employee recruitment: strictly follow the post staffing standards, recruitment instructions and job descriptions. 8. 1 Set recruitment target 8.2 Make recruitment plan 8.3 Implement recruitment plan 8.3. 1 Determine recruitment route 8.3.2 Interview, examination and food tasting, and record the process 8.3.3 Determine employees to enter probation period 9. Staff training 9. 1 Corporate culture, professional ethics, rules and regulations training 9.2 Etiquette, workflow, rules and regulations training. 10. Precautions for purchasing equipment: Before purchasing equipment, you must make a detailed purchase list, inspect the market, and determine a supplier with stable service. When purchasing, you should carefully check the performance and quality of the product to ensure the best use. 10. 1 Investigate the market of kitchen supplies and equipment, determine suppliers 10.2, implement procurement 10.3, accept installation 1 1, debug equipment and1/kloc-0. 12. 1 determine the category 12.2 determine the dishes 12.3 improve the standard menu 12.4 improve the production standards and quality standards 13 start to determine the precautions of suppliers: be sure to shop around, from the quality, price and quality.