How to do a good job in catering management?

overview of the catering department: the catering department is the functional department responsible for providing catering products and services to guests, an important department with great potential to increase revenue and create profits, and the characteristics and quality of catering are an important part of the overall management level and characteristics of the hotel. The main functions of catering management are: under the guidance of hotel leaders in charge, actively organize the production of Chinese and western catering products suitable for guests' needs, fully participate in market competition, create characteristic products, establish business characteristics and win a good image and reputation; Carry out in-depth activities of "learning advanced and finding gaps"; Adhere to quality standards, strengthen quality management, conscientiously implement the Food Hygiene Law, and constantly improve the safety awareness of all employees to ensure food safety; Strictly control all costs and expenses to ensure good economic benefits of the hotel; Take flexible and diverse forms, carry out service awareness training and business training, and constantly improve the quality of personnel. The management policy of the catering department of XX Hotel is "market-oriented, cost-centered, quality-oriented", and the service tenet is "completely satisfying guests". Operation should be left-handed tray, right-handed tableware, standing on the right side of the chair in a clockwise direction. The order of ornaments before and after is not uniform, but it should be reasonable, convenient and hygienic. Action requires fast but not chaotic, and the pace should be stable. Requirements for flower folding: (1) Each contestant folds ten kinds of cup flowers with different patterns (five for animals and five for plants), and the folded flower patterns are indicated with the specified signs. (2) Pay attention to the hygiene of operation. When folding, it should be carried out in a clean place, and it is not allowed to bite with your teeth. (3) One-time folding, uniform pleating, vivid image, novel style and realism. (4) Mouth cloth flowers are placed neatly, in an orderly manner, highlighting the position of the owner. Animal modeling with a head generally requires the head to face right. Specific requirements for setting the table: (1) The center of the tablecloth should be centered, and the drooping part should be uniform around, and the tablecloth should cover the foot of the table. (2) The vase is centered. (3) Tableware does not fall or fall to the ground. All kinds of articles can't fall down after leaving the table (that is, falling off the table) until the end of setting the table. In case of falling or landing, you need to change your supplies and continue the game. (4) Cup: take the half of the cup, and take the thin handle part of the white wine glass and grape wine glass. (5) Edge of bowls and plates: Bone plates and soup bowls should be edged and placed one by one. (6) Spoon handles: All spoons need handles. (7) Place softly: All articles are required to be placed softly in the tray and when placed. (8) The pelvis is even; Ten discs are equally spaced. (9) The two opposite bony plates are basically in line with the vase in Taichung. (1) One finger of the pelvis: it means that the ten pelvis are all one finger wide (about 1.5 cm) from the table. (11) Chopsticks rack position, one finger of chopsticks: the chopstick rack is located about 45' on the upper right of the bone plate, a long-handled spoon is placed on one side of the chopstick rack near the bone plate, and chopsticks are placed on the outer side. Chopsticks are placed in the chopstick rack position about 2/5. The end of chopsticks is one finger (1.5 cm) away from the table, subject to the chopsticks bag. (12) The spoons are in the same direction: all the spoons are put into the soup bowl, with the handle to the left, and the ten spoons are basically round after being placed. (13) Position of soup bowl: the soup bowl is located at the upper left of the pelvis, and the outer edge of the bowl is in a straight line with the western edge of the pelvis. (14) Mark of the pelvis: the mark on the surface of the pelvis is directly above. (15) Location of public chopsticks and spoons: each table has two pairs of public chopsticks and spoons, which are placed in a "one" shape according to the theme. (16) Three cups position: three cups are located above the bone plate, the grape wine glasses are aligned with the bone plate cup (center), the bottom of the grape wine glasses is 3 cm away from the bone plate, the shoulder distance between the white and grape wine glasses is 1 cm, and the distance between the grape wine glasses and the bottom of the glass is 1.5 cm, and the three cups are in a straight line. (17) Location of condiments and ashtrays: Put four ashtrays in a cross shape, two of which are placed at the upper right of the main and auxiliary seats, pepper and salt bottles are placed about 9 "to the right of the host table, and soy sauce and vinegar bottles are placed about 9' to the left. The condiments are symmetrical in a straight line, and the words face the guests. The match is placed on the upper right of the ashtray, and the front of the match faces the guest. (18) Trademark faces the guests: all articles with Chinese and English descriptions face the guests; if both are used, Chinese faces the guests. (19) toothpicks are uniformly placed between the chopsticks and the spoon with a long handle, and the distance between them is equal. The bottom of the toothpick is parallel to the bottom of the spoon handle. (2) Menu: * * * two copies, placed flat on the left side of the host and deputy host. (21) Seat position: The order of pulling chairs is not required, and the chairs are parallel, vertical and centered with the tablecloth. (22) Overall layout: reasonable, neat and beautiful. Requirements for wine pouring: (1) Each player's tray should be 8% full of Moutai with ten seats, and the ten cups of Maotai poured should be basically the same. The order of pouring wine is first the guest of honor, then the host turns clockwise. When pouring wine, put a bottle of Moutai and two bottles of wine (flask) in the tray. No beer. (2) Service procedures for pouring white wine: A. Frozen white wine should be wrapped in a folded mouth cloth to show the trademark to the guests. B, the order of opening the bottle ▲ Hold the neck of the bottle in the ice bucket with your left hand (purpose: fixing). ▲ The concave position under the bottle mouth, cut off the aluminum cover with a wine knife in your right hand. ▲ Wipe the bottle mouth with a clean napkin. (purpose: wipe away the stain). ▲ Hold the neck of the wine bottle in the ice bucket with your left hand (purpose: fixing). ▲ Drill the wine drill that opens the cork vertically into the cork until the bent part can pull out the cork. Be careful not to drill through the cork to avoid the hawthorn falling into the wine. ▲ Hold the top part of the wine opener against the bottle mouth and hold it steady with your left hand (purpose: fixing). ▲ Hold the handle of the wine knife in your right hand and pull out the cork with the lever principle. ▲ Wipe the bottle mouth with a clean cloth (purpose: hygiene). C, pour white wine service ▲ Start the service from the host's right guest, and pour wine clockwise. ▲ All white wines are 5%. Hygienic requirements for waiters (1) Clean and tidy hair. Men do not cover their collars and ears when they dry their hair; Female soil hair does not cover her shoulders at the back and her eyes at the front. (2) Clean face: men shave their beards and women wear light makeup. (3) Hands and nails: clean, nails are not long, and no nail polish is applied. (4) Clothing: in this position: work clothes, clean, neatly ironed, with complete buttons, no damage and no stains. You are not allowed to roll up your sleeves and trousers, and wear our badge. (5) Shoes: black color, cloth shoes should be clean, leather shoes should be bright and undamaged. (6) socks: men wear dark socks, and women wear flesh-colored stockings, which are clean and without bursting lines; (7) Jewelry: Only watches are allowed, and no other accessories are allowed.