Hotel Tableware Management Process

Hardware: The normalization and rationalization of washing is the first step to reduce the damage of tableware in washing. It is very important to improve the washing hardware, such as workbench, sorting equipment, drying equipment and a series of equipment to keep tableware in good condition. Software: develop washing standards and procedures that meet the hotel's situation. These regulations are generally available in hotels. The key is to implement it, "there are laws that must be followed."

Hotel tableware washing standards and procedures;

standard

1, all tableware must be strictly disinfected after washing. 2. The washed tableware should be free of oil stains, water stains, cracks and cracks. 3. The disinfection standard conforms to the national hygiene standard.

procedure

1. The discarded tableware that has passed the quality inspection shall be scrubbed and stored on the workbench for washing. 2, tableware classification washing (mixed washing is not allowed). 3, after washing, according to the classification of tableware cleaning. 4. Choose a reasonable disinfection method (thermal, chemical, etc.). 5. Store the developed scheme in the cleaning cabinet and register it.

Documents related to the establishment of tableware storage.

After the software and hardware are perfect, conduct a comprehensive cleaning inventory of all tableware to ensure that all tableware 100% is qualified. The counting personnel include the minister of washing, the minister of food delivery, the king of the Netherlands, the chef of Chinese food, the chef of cold dishes, the chef of dim sum, the chef, the finance department and the housekeeper department. After cleaning and disinfection, the storage location and quantity of each tableware counted should be clear, and the funds should be earmarked. Each kind of tableware should be marked with the variety, model and storage time. The remarks on the tableware collection table are to ensure that the tableware from the washing department is intact, and it is also the premise to ensure that the tableware is not damaged. The tableware in the washing department went out intact as required. Was it intact when you came back? Is it enough? Next, look at the stage control.

Second, lotus platform.

After each shift, according to the number of tableware left in the previous day and the tableware used in the cooker, fill in the tableware claim form for that day and collect the tableware from the washing department. The tableware used is special for dishes. After the business is over, the number of tableware used in the business and the remaining quantity will be counted in time. In this way, there will be no difference in the number of tableware from receiving to serving on the Lotus Platform. If there is any damage in the work, it should be recorded and reported to the chef for treatment. Hetai uses the details of tableware to control the damage of tableware. The vegetable distribution department is responsible for the next step.

Third, the food department.

(The principle of the food delivery department is the same whether it is computer or manual, and the dishes made by hand should be tabulated. ) 1. The food delivery department should check the quality of food and the collocation of tableware as required, and check the damage of tableware one by one. 2. Once the tableware is found damaged, or the dishes don't match the tableware, return them immediately and put them on record. 3. If the tableware used is not found damaged in time due to negligence, the food delivery department shall be responsible. 4. After each meal, make statistics on the dishes and tableware of the meal in time and check the usage of tableware with Lotus Desk and register. Will the food delivery department damage the tableware because of the food delivery? Even if there is, it may be found, because there is also a quality inspection of the waiter's tableware below.

Fourth, the waiter

1. The waiter must check all the tableware before serving. 2. If the tableware on the dish is found to be damaged, it should be returned immediately and recorded. If the damaged tableware is not recorded, the waiter will be responsible for the damaged tableware. The next link will also check the quality of the tableware returned by the waiter and check whether the waiter has damaged the tableware during the service.

5. Injury during meals.

It is understood that all waiters have a guest order menu in their hands when they want to serve the guests, which records the dishes ordered by the guests. All the people who return the meal require the waiter to return the tableware that meets the menu and conduct quality inspection on the damage of the tableware, so that the damage and loss of the waiter's tableware can be seen at a glance. If the meal is returned midway, the waiter will be required to affix the meal return certificate on the menu at hand to prove the date when the waiter returns what tableware (note: each waiter has his own seal). This prevents the waiter from not reporting the tableware damage, and the waiter's tableware damage is also shielded.

Preservation of intransitive verbs after meal withdrawal Damage of meal withdrawal should be checked by the washing department.

When the tableware is returned to the warehouse by the returning personnel, the cleaning and sorting personnel will classify and register the returned tableware, including the variety and quantity of the returned tableware and the returning personnel. Then according to the washing procedures and standards, washing, disinfection, warehousing, storage and cleaning are carried out by washing personnel.

Seven, washing

Washing damage is obtained through month-end inventory. In this way, each department's negligent supervision of the previous department will cause its own responsibility; Every department and individual involved in the link should take the initiative to report the damage of tableware, because he can't hide the facts at all. When all tableware has such a management system, and they supervise each other and are responsible for each other, it will also reduce the occurrence of mutual blame and blame. Therefore, the basis of management is to establish a good system, coupled with strong implementation, nothing can not be solved.