Wang Hong’s workflow

1. Unify the production standards for all existing dishes in all stores, and unify the plate quantities and plate styles. 2. Cooperate with the research and development of new products. Training work, timely update of seasonal dishes and cost accounting work. 3. The follow-up inspection and implementation of the work progress should be planned to facilitate the next work. 4. For store hygiene and kitchen food storage, there must be a set of established management models, planned training and communication, and full use of staffing and arrangements. 5. I often use my breaks to study in a small area around the hotel. For example: Go to a special hotel to taste their good dishes and make up for your own shortcomings! Really do it; knowing yourself and the enemy will ensure your chances of winning! 6． Every year, I am arranged to go to a large professional training institution in the society to systematically learn new dishes and advanced management models, so as to inject fresh blood into myself, so as to lay a good foundation for the hotel planning next time. Make it truly true: I have you and you don’t! You have my new! Say what I do! Do what I say!