Tableware Management Process Guide

Tableware management is to increase the overall gross profit margin of hotel catering and allow everyone to develop a good awareness of the care of tableware and operating standards. The following is the tableware management process I have compiled for you for your reference.

The tableware management process is as follows

1. The operating procedures and standards for closing tables in the Chinese restaurant front room;

l What are the requirements for removing tables?

1 , The table must be removed after the guests at that table have paid and left the table. The table in the dining room must be seen off after the guests have been sent off. The table in the banquet must be removed after all the guests have left or the host has confirmed and agreed to do so (such as When guests leave one after another, you can first ask for permission from the guests at the same table before taking away small pieces of tableware);

2. When collecting and removing tableware, handle it with care, do not damage the tableware, and do not make any collision sounds. ?

3. When removing the tableware, pour the remaining soup or vegetables into the tableware removal bucket to ensure that there is no food residue in the tableware;

4. Pay attention to dryness when removing the tableware. Classification of wet garbage;

5. When collecting and removing tableware, create conditions for the next process. When stacking bowls, large bowls are at the bottom and small bowls are at the top;

l Removing the table

1. Check whether the tableware on the countertop is damaged, and report it to your superior in time;

2. First, recycle the valuable tableware on the countertop to the designated place; (meal preparation room or operating table)

3. Use a tray to collect glassware, in the order of first high and then low;

4. Collect and remove small tableware, including: small spoons, soup bowls, tea bowls, bone plates, ashtrays, etc. , put them in categories; if you use a tray to remove the tableware on the table (front room), the order of removal is: wine utensils (small male cups) - chopsticks (chopstick holders) - soup sharing, knives and forks - small Spoons, porcelain bowls, bone plates---ashtrays, tea cups, towel holders

5. The order of removing kitchen tableware is: precious tableware---glass tableware---large tableware---wooden tableware (Bamboo) tableware----iron plate tableware (pot)----special-shaped tableware, collect the remaining food in the tableware and pour it into the designated container to avoid overflowing of the soup;;?

6. The special-shaped tableware is the last to be removed. Be careful to store it separately and go to the dishwashing room first;

7. When removing the table, pull the chair back 20 cm (the same as the standard chair when setting the table). (Compare the positions)

8. Chopsticks are not allowed to be inserted into the cup

9. When removing the tableware from the Teppanyaki to the dining car, pour the stolen goods into a fixed basin and put The tableware is placed together according to the type, and no more than 8 plates are allowed to be placed. Be careful that the tableware slips during transportation.

l Organize the countertop

1. After removing the tableware from the countertop, carefully clean the countertop and remove fishbones, toothpicks, bones and other sharp debris from the tablecloth to the tray inside to avoid damaging the tablecloth or stabbing the waiter;

2. After cleaning the tabletop debris, the tablecloth should be folded according to the prescribed standards and placed in the designated location;

l Restore Countertop

1. Return the countertop to its original state before the customer ate;

2. Return the chairs.

2. Chinese food tableware management system

l Registration, filing and use of utensils

1. Quantification of utensils: Each private room determines the maximum usage amount of various utensils according to the number of dining seats and actual usage according to the product name and specifications of the utensils ( The box attendant is the first custodian, the regional foreman is the second person in charge, the floor supervisor is the third person in charge, and the department manager is the fourth person in charge). The tableware must be inventoried and handed over when each position employee leaves.

2. Delivery of utensils: Set up the general manager of departmental table utensils. Mainly responsible for spot checks, monthly inventory, replenishment and summary of damaged tableware in each area of ??the department.

(Chinese food tableware manager: Zhao Jiayue, tableware management assistant: __ Li)

l Process for reporting damaged Chinese food tableware

1. Establish a tableware damage register on each floor (register damaged tableware The reasons are: work errors, natural breakage, broken items by guests that have been compensated/not compensated, and natural loss)

2. Every Saturday at 14:00 pm is the day for reporting damage to tableware. The person in charge of each floor needs to report the damage to the tableware. After summarizing the damaged tableware, take the damaged tableware to the tableware manager to replace it with new tableware

3. Compensation for damaged tableware will be calculated according to the compensation rate set by the hotel. If the amount exceeds the amount borne by the hotel, the respective departments will be responsible for the compensation. The department shall bear the responsibility on a per capita basis.

3. Tableware management process in the dishwashing room of the catering department

l Tableware cleaning process

1. The dishwashing room must clean up the residue in the tableware. Put it into the washing sink

2. When cleaning tableware, wash large and small tableware separately, wash fragile tableware separately, wash special-shaped tableware separately, wash glassware and tableware separately, and wash tableware containing fruit plates separately and separate them. Dry the fruit bowls and arrange them neatly into categories.

3. When cleaning tableware, you should perform first soaking, second washing, and third disinfection. When sterilizing the tableware in the dishwasher, you should also pay attention to the placement of the tableware.

4. In order to avoid the loss and confusion of small tableware in the front hall when cleaning in the dishwashing room, it is specifically stipulated that all tableware in the private room shall not be sent to the washed parts for cleaning, and shall be cleaned in the meal preparation room. For cleaning, the team leader and above can transfer the dishwashing aunt into the box to clean the tableware.

l Regulations on damage to tableware in the dishwashing room of the catering department

1. If the dishwasher finds damage to the tableware during the cleaning process, the damaged tableware needs to be registered and handed over to the place where the tableware is located. Department, so that the department can replace new tableware when the tableware is replenished every week

2. If the dishwasher finds damage before cleaning the tableware, she needs to find the service staff who delivered the tableware as soon as possible to register the damage to the tableware.

3. The dishwashing aunt on the second floor is also included in the staffing of the Chinese restaurant front hall. For example, if the overall tableware damage rate in the Chinese restaurant front hall exceeds the hotel's responsible department, they must also bear the corresponding responsibility.

l The chefs of the Chinese kitchen, Teppanyaki kitchen and buffet kitchen will conduct inventory on the last day of each month. Individuals will be responsible for any personal damage. If the person responsible cannot be found, the compensation will be shared equally by the employees of each department.

4. Regulations on the Management of Tableware Compensation for Catering Department Employees and Guests

l If a guest breaks the tableware, compensation will be 1.2 times the price of the tableware, and the compensation item will be entered.

l If an employee breaks tableware, record it clearly in the tableware record book. If the employee resigns before the tableware compensation period, the original price of the tableware must be compensated. {Employee resignations will be followed up by the supervisor level or above in each department If there is any tableware compensation matter, please indicate the details after confirmation and sign to take responsibility. If the damage rate of tableware in the restaurant exceeds the normal limit during the compensation period, the employees will be compensated equally.

l The catering department stipulates that the normal damage rate is three thousandths (stainless steel and linen------five thousandths (porcelain and glass)).

l Employees who fail to register personal damage will be fined ten times if found.

l Each department will submit the tableware and item inventory list for August to the director on September 6th.

l From now on, on the 5th of every month, each department will submit the tableware inventory list, damage record sheet and penalty details list to the director.

l Management of tableware items must be adhered to, and all data must be accurate. The head of each department must personally sign and confirm. If there is any discrepancy, a penalty of 200 yuan will be imposed and 5 performance points will be deducted. For departments with good management and good control of the damage rate {within the normal loss rate or within a difference of no more than 1 point}, a reward of 200 yuan will be given.

l The above regulations will be implemented from September 8, 2010.

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