What are the factors that affect the implementation of FIFO in restaurants?

Each department (team) of the catering management system shall report the work plan and training plan for the next month on the 25th of each month. Report to all departments (teams and groups) before the 2nd of each month for summary last month. Should report the employee attendance sheet, inventory sheet, etc. Before the 2nd day of each month, the employees of each department (team) last month. The foreman holds a pre-shift meeting twice a month, and the supervisor holds a meeting of all employees under his jurisdiction once a day. The manager should hold the morning meeting of the supervisor every morning. Hold a staff meeting once a week to sum up the gains and losses of the work, praise the advanced, talk about the planned goals for next month, arrange the work, and attend various regular meetings held by the hotel. Foreman and supervisor attend the morning meeting to report the work and the work that needs coordination, and put forward reasonable suggestions for improvement. The foreman's inspection rate 100%, the supervisor's inspection rate 80%, and the manager's spot check rate 60% (spot check area 80%). And make records. The content of the pre-class meeting should be mainly praise, summarizing yesterday's work and arranging the tasks of the day. Hold staff seminars regularly, once a week for the team and twice a month for each department. The manager talks with employees in different departments every week to find out the situation. Hold a communication meeting between the front desk and the back desk once a month to strengthen the communication between the front desk and the kitchen. +0 1, the kitchen department arranges food training at least once a week. 12, and the teams of all departments arrange professional knowledge and corporate culture training at least twice a week. 13. Implement a hierarchical management system. In violation of one of the above provisions, the person in charge of the responsible department shall be punished according to the regulations, and the direct leader shall bear joint management responsibility. Democratic appraisal is conducted once a month. As the basis for assessing management personnel, each department (group) holds small entertainment activities (games) once a week to enliven the atmosphere of employees. The department holds a speech or knowledge contest once a month, and each team selects outstanding players to participate. The handover system of the restaurant ensures the normal continuation of the restaurant business, makes the second shift of personnel and articles alternate, and properly hands over the services at all levels and the hotel property. All team members should abide by and implement this system and report to the supervisor or foreman before taking up their posts. 56600.0000000001gfd is up to standard, and the "three belts" are complete. 10 Before the shift staff comes off work, the shift staff will hand over the work, and the shift staff will explain the work situation and related matters needing attention to the successor, especially the dining situation of the guests and their needs. After both parties sign the work handover and attendance sheet, the handover personnel leave their posts. Handover of articles: the handover personnel shall count the tableware and service articles in the work area and hand them over to the successor, and make a written record on the work handover and attendance sheet. Handover record: both parties must fill in the handover and sign-in form carefully and truly, reflecting the situation of guests, restaurant facilities and utensils at that time. The successor should reflect the work situation in the work handover and duty table before coming off work. After the restaurant closes, the staff on duty should do a good job of setting the table and cleaning up. The countertop equipment should be perfect and sanitary, and there are no bottles, garbage and other items in the restaurant. All items should be placed in an orderly manner. Turn off all electrical switches, check whether there are any potential safety hazards, and then hand over to the security guard on duty, make a record of the handover, and the restaurant staff will leave work. Fast food restaurants will be handed over to the night shift staff. At the end of lunch, the manager on duty should go to the assistant manager's office in the lobby to make a good handover with relevant personnel. When you enter the duty state, you should pay attention to the supervision of the later service, deal with the dissatisfaction or complaints of the guests in time, report to the superior immediately if there are problems that cannot be solved, make a record of ordering food by phone and overtime work of employees, and check the water and electricity shutdown after the guests leave the store. Operation status of facilities and equipment. Fill in the duty record after the duty, and make a good handover with the successor. In order to save money, control the loss of tableware and reduce the loss of hotels, this system is formulated as follows: compensation: 1. If the guest damages the tableware during the meal, he should pay compensation. 2. The waiter should change the new tableware for the guests in time and clean up the scene quickly. Tell the guest gently that he needs compensation. If the guest or host should take care of the guest's face, he should tell the guest politely at an appropriate time. 4. When the guest has no objection, it shall promptly inform the bar of the number of damaged tableware, product name, compensation price, room number or guest name (table number). The amount of compensation shall be in accordance with the financial regulations, and generally it shall be 120% of the purchase price. After the meal, you should report to the foreman in time, register and apply for new tableware. No compensation: when 65438+ is insufficient 10 yuan, the supervisor has the right to give up compensation; When 30 yuan is below, the manager has the right to avoid compensation; 50 yuan wants to report to the general manager. 4. The principle of free compensation is to adhere to the interests of the hotel, take care of the guests' face and make better compensation; In the end, both sides are satisfied. Register immediately and fill in the claim-free form, which will appear on the bill in the form of deduction and take effect after being signed by both parties and management personnel. Write it on the duty record and report it to the superior tableware management reward and punishment system at the regular meeting. In order to strengthen management, improve employees' skills, enhance employees' love for the store and save hotel expenses, this system is formulated as follows. Compensation: 1. If an employee accidentally damages tableware at work, he should immediately report it to the foreman so that he can record and apply for tableware. At this time, there is no need for immediate compensation. You can record the end of the month and make a one-time compensation according to the loss rate of tableware. 2. If the employee intentionally damages the tableware (due to bad working attitude), the foreman has the right to issue a compensation form on the spot, and the compensation amount is twice the payment. 3. All compensation can be reported to the restaurant and finance in the form of fines and settled. The following restaurant managers in 50 yuan sign and approve; The manager of the department above 50 yuan shall sign for approval. 5. The tableware loss rate shall be distributed to each floor team in proportion, and the employees shall not be punished if the loss rate is included in the floor team at the end of the month. If it exceeds the loss rate, it shall be compensated according to the purchase price of tableware. 6. The loss rate of tableware on the floor team shall be punished according to the purchase price, and the management personnel shall bear joint and several liability. Reward: 1, if the tableware loss rate of the floor shift is within the control range, the employees who take good care of tableware will be rewarded with the daily tableware penalty income, and awarded the title of "angel of caring manager". 2. The hotel rewards the building rescue team according to 50% of the tableware loss rate. 3. The mobile red flag of "Love Shop as Home" is evaluated every month. Washing: After the guests leave, the waiter will send all the tableware except glassware to the washing room, get the same number of tableware, and fill out the delivery note. Or go to the bathroom to get the same number the next day. The laundry room is responsible for keeping and cleaning all the tableware. The floor foreman is responsible for assisting the delivery. Inventory: The Stewardship Department and Restaurant Department conduct inventory once every half month to analyze the causes of tableware wear and reduce tableware wear. The finance department supervises the inventory once a month. Each team and department shall establish a detailed tableware receiving list and a stock list. Compensation: 1. The foreman shall issue a compensation form, which shall take effect after being signed by the supervisor and submitted to the manager for review. In triplicate (for myself and my (my) personnel), 2 copies each. The person in charge shall compensate for the damage caused by personal reasons, and the guest shall compensate. The manager must agree to waive the compensation. 3. For the damage and loss caused by unknown reasons, the compensation shall be shared equally by the teams of all departments. If it is controlled within the loss rate, it can be exempted from compensation. Analyze the causes of damage and loss every month, reasonably control, reduce losses and reduce costs. Reward: 1, reward and praise the excellent team of tableware management. And promote experience. 2. Criticize and punish teams that exceed the loss rate. Suggestion: 1. If the washing room adopts mechanical washing and dishwasher, all tableware can be washed uniformly. 2. If the washing room adopts manual washing, the workload of unified washing is too large, and the tableware is easy to be damaged, so it is not suitable for unified washing. The classification of unqualified restaurant service refers to the unqualified phenomenon caused by the work of waiters in various positions. Identify items that need attention to reduce the occurrence of unqualified items. Scope: used for job classification in the food and beverage department. According to the nature, it can be divided into general unqualified items and serious unqualified items. General unqualified items: gfd does not conform to the specifications, and eats food with peculiar smell before taking up the post. Do not conform to etiquette norms, polite language is not in place, standing, walking and gestures do not meet physical requirements. I didn't accurately understand the customer's intentions at work. Inaccurate or untimely service. Incorrect cooperation with partners affects guests' dining. Articles (tableware trays, etc.). ) I fell to the ground during the service, which affected the guests' dining. When eating, the hand-held lighter is not in place, and the cigarette lighting service is not timely. The service of pouring wine (drinks, tea, drinks), ashtray, dish changing, etc. is not timely and does not meet the specifications. Don't show the service, and don't report the name of the dish. Simplify the behavior of serving procedures, such as not marking menus. Call service. 10 appeared in the meal, the improvement after the meal was not in place, the table was not closed in time (the customer left for more than 1 minute), and the power supply was not turned off in time. Failing to collect and feedback the information of customers seriously leads to customer dissatisfaction due to service skills problems. Serious disqualification: guest complaints caused by poor service attitude, guest complaints caused by poor service skills, guest complaints caused by restaurant environment or equipment, refusal of guest's behavior or intention during normal business hours, unauthorized alteration of bills or attempt to take cash and securities from guests or hotels in other ways, unauthorized detention of guests' drinks and articles, people who fail to hand in their left-behind articles, any fraud at work, and any restaurant personnel. 10, the general nonconforming items were not rectified after the second inspection and upgraded to serious nonconforming items.