What is a zero-point restaurant?

A la carte restaurant refers to a restaurant where guests can eat whatever they want and pay for it themselves.

(A) the main task of the restaurant

Restaurant is a place where hotels sell catering products, provide corresponding services for guests and dine for customers. The main task of restaurant service is to provide customers with meals in time according to the standardized service procedures and service standards, meet the various needs of different guests for catering, strive to expand sales, correctly calculate and collect catering expenses, and realize the operating income of enterprises.

(2) The basic conditions that a restaurant should have.

1. A hygienic and comfortable environment.

With the development of human civilization, social progress and modernization, people pay more and more attention to the elegance of the environment when traveling. Psychologically speaking, the sanitation is poor and no one wants to eat it. After the improvement of material conditions, guests pay more attention to diet and living conditions. Whether the restaurant is sanitary and comfortable and the environment is elegant is the first feeling and the first choice for guests to eat, leaving a deep impression on them. Therefore, a smart operator is one of the necessary conditions for restaurant management to make the restaurant environment clean and comfortable.

2. Convenient business hours for customers.

According to the Star Standard for Foreign-related Hotels in Tourism, the last ordering time for dinner in one-star and two-star hotels should be no earlier than 20: 00, in three-star hotels no earlier than 20: 30, in four-star hotels no earlier than 2 1: 00 and in five-star hotels no earlier than 22: 00. There are not less than 8 kinds of dinner, and candy and drinks are available. Other general restaurants mainly customize their business according to their own operating characteristics, mainly for the convenience of customers.

3. Good service attitude and a series of service procedures.

The purpose of running a restaurant is to provide customers with high-quality food and services and achieve the purpose of profit. For this reason, guests patronize the restaurant and have a series of good, warm and thoughtful services. Upgrading the restaurant of the hotel must be standardized in the process of serving the guests. Set the table, pour wine, serve food, etc. There are requirements and norms. Only with good service attitude and standardized service process can we achieve high-quality service and meet customers' psychological requirements for dining.