Reduce the breakage rate of hotel tableware

Many hotels have a headache for the high rate of tableware breakage, because tableware breakage not only reduces the quality of dishes, increases the cost of low-value consumables in hotels, but also affects the image of hotels. Large hotels have indicators of tableware breakage, and the indicators and fines of each hotel are very different.

The most effective way to reduce the damage of tableware is to formulate a perfect tableware management system;

Among them, the normalization and rationalization of washing is the first link to reduce the damage of tableware in washing. For example, the dishwashing room should be arranged reasonably according to the requirements of washing steps, that is, one scraping, two washing, three cleaning and four disinfection. A series of equipment such as workbench, sorting equipment, washing and drying equipment to be washed are very important for keeping tableware in good condition.

In addition, in the choice of tableware, in addition to considering the collocation and beauty of tableware and dishes, we should also consider the convenience of washing and try to avoid using special-shaped plates. If special-shaped plates or glass plates must be used, they must be washed separately to reduce losses. For large banquets, try to use tableware with the same specifications, such as uniform specifications for cold dishes and 3-4 specifications for hot dishes (soup pot, round pot, waist pot and fish pot), so as to stack them according to the specifications when closing the table.

Finally, it needs to be emphasized that with the above institutional measures, the reduction of tableware breakage rate may not be achieved overnight, especially in the initial stage of trying to reform tableware management, and even employees will have resistance because they bear the compensation. Therefore, managers need to strengthen the publicity of the necessity of tableware management, so that employees can realize the influence of tableware breakage on hotel quality and the importance of tableware management, so as to adhere to this work.