How to manage hotel tableware?

Hardware: Regularization and rationalization of washing is the first step in reducing tableware damage during washing. It is very important to improve the washing hardware, such as the workbench for washing dishes, sorting equipment, drying equipment and other equipment to keep the dishes intact. Software: Develop washing standards and procedures that suit the hotel's conditions. These regulations are generally found in hotels. The key is to implement them and "laws must be followed."

Tableware washing standards and procedures:

1. All tableware must be strictly disinfected after washing.

2. The washed tableware should have no oil stains, water stains, chips or cracks.

3. Disinfection standards comply with national health standards.

4. After the withdrawn tableware passes the quality inspection, clean the residue and store it in categories on the workbench to be washed.

5. Classified tableware is not washed in categories (mixed washing is not allowed).

6. Rinse the classified tableware and then clean them in categories.

7. Choose a reasonable disinfection method for classified disinfection (thermal, chemical, etc.)?

8. Store the formulated plan in the cleaning cabinet and register it.

9. Establish relevant documents for the entry and exit of tableware? After the hardware and software are improved, conduct a comprehensive inventory of all tableware to ensure that all tableware is 100% qualified.

The counting personnel are the washing director, the serving director, the Dutch chef, the Chinese chef, the cold dish chef, the dessert chef, the chief chef, the finance department, and the housekeeper department. Each tableware counted is counted. It is necessary to stipulate the storage location and quantity after washing and disinfection, and use special dishes for special purposes. For each type of tableware, the type, model and storage time should be indicated.

Extended information:

It is known that all waiters have a guest's order menu in hand when they want to serve a guest, which records the guest's dishes. When removing the meal, the waiter is required to remove the tableware that matches the menu, and conduct a quality inspection on the damage of the tableware, so that the waiter's tableware is clearly damaged or lost.

If the meal is withdrawn midway, the waiter will ask the waiter to stamp the withdrawal certificate on the menu when removing the tableware to prove the number of the withdrawal person. What tableware (note: each food remover has a seal representing himself). This eliminates the need for waiters to report damaged tableware, and also prevents waiters from reporting damaged tableware.

When the meal withdrawal personnel withdraw the tableware, the washing and sorting personnel will classify and register the withdrawn tableware, including the number of types of tableware withdrawn and the person who removed the tableware. Then the cleaning staff will wash, disinfect, store, store and clean according to the washing procedures and standards.