Hotel catering service and management, case study on how to manage and equip hotel catering tea supplies

Case analysis of hotel catering service and management operation The management system is equipped with hotel tea supplies.

1. Maintain and manage all kinds of daily tea set supplies in the Food and Beverage Department. Dining room supplies refer to all kinds of articles managed, used and maintained by various departments of this restaurant, including public supplies, decorative supplies, articles, tableware and utensils. Restaurant management team and staff should cherish and care for tableware, articles, articles and public goods, and use them correctly and reasonably.

2. Two-level management system shall be implemented for the tea items in each restaurant of Chinese Food Department. Tableware, tea sets, wine utensils and service articles used daily in each restaurant are equipped according to the number of seats and grade specifications of each restaurant, and the restaurant manager appoints someone to be responsible.

3. The articles of all departments of the restaurant are only used for the work of the restaurant, and no collective or individual may use the articles for activities unrelated to the work.

4. Maintain and manage various items of daily maintenance of tea supplies in the catering department.

5, fixed storage of different tea sets should have a fixed storage location, it is strictly prohibited to pile up, so as not to cause unnecessary losses and increase unnecessary expenses. When catering enterprises manage tea sets individually, they should generally designate a special person to be responsible for the management, so as to clarify their responsibilities, and should also formulate relevant collection procedures and strictly implement them.

6, determine the consumption standard, the management of catering enterprises should be based on the actual situation of the enterprise, respectively, to determine the consumption standard of all kinds of supplies, and supervise the service personnel to implement. Generally speaking, meals and tea sets consumed by catering enterprises as a whole should be stored in a fixed place. Stacking is strictly prohibited to avoid unnecessary losses and increase unnecessary expenses.