Traditional Culture Encyclopedia - Hotel accommodation - Summary of catering kitchen management forum

Summary of catering kitchen management forum

1 According to the renovation of the banquet hall on the first floor, the improvement of guest dining service requirements and service details, the staff's skills training, opening service awareness training, VIP reception service process training, family service and conference reception service process are trained and improved.

If the banquet on the first floor is upgraded to a multi-functional line, VIP reception, large-scale conference, high-standard meal sharing system, buffet and other receptions will be launched when there is no large-scale banquet, so as to develop business, open up revenue channels and expand operating income.

3. Enhance employees' awareness of selling, benefit, cost control and cost saving. And ask employees to take action.

4. Make preparations for the reception of "Food Festival", so that employees can be familiar with Huizhou cuisine and understand its characteristics, so as to better sell it to guests.

5 Do a good job in this position at work and often go to the floor to learn about the guests, get familiar with them, communicate with them and improve their marketing ability. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.

6. A la carte restaurant, on the original basis, will be built for guests to eat, which will be more warm and comfortable. A more humane dining environment.

Due to the large turnover of staff in the catering service industry, there are many new employees in our hotel service staff. As an important part of the restaurant, whether new employees can integrate into the team as soon as possible and adjust their mentality will directly affect the whole team and service quality. We will talk according to each employee's different personality characteristics and entry conditions, with the aim of adjusting the mentality to face up to the work, understanding the characteristics of the catering industry, so that employees can be fully psychologically prepared and quickly integrate into the collective. Intensive training on gfd, manners and etiquette, service process and skills for new employees before taking up their posts makes them deeply understand the image representing the hotel and strictly abide by the operating norms of four-star hotels.