Ordering skills

Ordering introduction is the initial stage for guests to buy hotel catering products, which is related to the success or failure of the whole service process.

If the ordering service is not thoughtful, guests are likely to leave in a hurry, and may even be dissatisfied with the overall service of the restaurant. Therefore, ministers need to master the basic procedures, basic requirements and service methods of ordering food.

First, the basic process of ordering food is relatively simple in form, including: sending tea and towels → waiting to order food → sending menu → ordering food → remembering the name of the dish. However, it is not a simple matter to combine these schemes organically to achieve the effect of satisfying customers.

Guests have different food preferences, different eating habits and methods, different familiarity with the products provided by restaurants, and different requirements for product flavor and product price, which need to be paid attention to and properly solved during the ordering process. Second, the basic requirements From the requirements of guests and the characteristics of hotel catering services, we should pay attention to the following points in ordering services: 1. Timing and rhythm.

(Guests enter the room to order food in time within a few minutes after taking their seats) 2. The guest's expression and psychology. (Especially when ordering food, watch carefully) Master the skills of "seeing, listening and asking".

(1) "Look" depends on people's age, manners and mood, whether they are from other places or local, whether they eat lightly or do business lightly, and entertain friends for dinner. Adjust whether the taste is ostentatious or vacant, and observe who is the host and who is the guest.

(2) "Listen", listen to the accent, judge the region or understand the relationship between customers and peers from their conversations. (3) "Ask", asking about customers' dietary needs and making appropriate introductions to dishes.

3. Be serious and patient. (Introduce the recommendation in detail and listen to the opinions of the guests patiently. ) 4. Language and expression.

(Etiquette \ talk \ smile) Good language skills. The so-called good language ability is to use the language that can satisfy customers flexibly and skillfully. 5. Knowledge and skills.

(1) Have a full understanding of product knowledge such as dishes and ordering. (2) according to the observation to judge the requirements of the guests.

(3) Master business knowledge and skills. Third, the service method When guests order, the service staff should not only serve the guests according to the basic procedures and requirements, but also have the ability to deal with special problems flexibly.

This ability is the embodiment of quality and accomplishment, the reflection of experience, skills and skills, and the crystallization of inspiration and wisdom. Generally speaking, we can sum up the method of ordering service as: 1. Program sequencing method.

(memorize the names of dishes and quote them quickly and accurately) 2. Recommended ordering method. (Hotel specialty, urgent food) 3. Sales order.

Promote sales according to customers' consumption motives. (65438+

The characteristics of these consumers' demands are economy, eating fast, leaving early, not having too many varieties, and demanding fast. They should take the initiative to introduce cheap and good quality, soup and vegetables, and the production time is short. (2) adjust the taste. Most customers who come to the restaurant to adjust their tastes come to taste the hotel's flavor features, famous dishes, famous dishes or specially for a certain dish.

In the process of service, we should pay more attention to the introduction of some dishes that reflect the characteristics, the number should be small and refined. (3) Banquets, in addition to weddings, birthday celebrations and other banquets, there are banquets for various reasons, such as business banquets.

Such guests are required to pay attention to some ostentation and extravagance, with a variety of dishes, and some pay attention to exquisite and sufficient dishes within a certain price range. (4) Dinner parties, such as gatherings of colleagues and friends.

Their request is to be lively and chat while eating. The dishes are average, rich in variety but not many, refined but not expensive. Sometimes people order a dish they like, and some also like side dishes. Pay attention to the service, not too fast. You should take the initiative to help heat it up. 4. Psychological ranking method.

Promote sales according to customers' characteristics. (1) Showoff type, he is more emotional, generally more emotional, and attaches importance to friendship and good face. In order to show off his wealth, he generously invites friends, such as "slapping his face to make him fat". Sometimes he uses up his salary in March in one meal, even if a person orders two or three dishes, this kind of guest does not want to be quick but wants to be good.

(2) Vacant type, most of these customers just go out, are not used to eating out, don't know which restaurant to go to, don't know what to eat, lack the knowledge and experience of eating, and just find a place to eat. (3) Habitual, this kind of customers are used to eating delicious food, which does not necessarily have a unique style, but because of long-term consumption, they have formed psychological inertia when deciding to eat. Habitual customers prefer a snack, like the taste of a meal, or believe in the reputation of a restaurant or chef.

When serving this kind of customers, we should pay attention to greet the guests (preferably add their surnames). By the way, is Mr. XXX still the same as last time? Or another point or introduction, what we introduced today that you haven't used before? Precautions for ordering: 1. Try to introduce seasonal dishes, special dishes, signature dishes and best-selling dishes to guests according to their psychological needs.

2. Remember to remind the guests in time when they order too much or repeat the raw materials and tastes. 3. When a guest orders a dish, tell the guest to change the dish in time and recommend a dish similar to the estimated dish.

4. When the guests are away, the menu should be marked (order), the anxious guests should be marked (speed up), and the guests with special requirements should also be marked, such as no garlic, sugar, spicy, peanut oil and pork. 5. seafood should be marked with method and weight, and ask if it needs to be confirmed.

6. The station number and table number should be clearly written, and the name should also be written. 7. The documents of the split department are clearly divided.

8. Repeat to the guests after ordering. 9. Make it clear how to fish.

10. Promote the promotion of dishes (minimize the loss of the hotel). 1 1. Ask for guests' opinions while eating.

12. How to handle the wrong dish: 13. Processing method for returning vegetables and seafood: 14. Dishes collocation method: 15. How to eat all kinds of seafood: 16. The extra dishes or the wrong dishes should be 17. Pay attention to the promotion of drinks.

Drinks are highly profitable. Don't forget to ask the guests if they need a drink after ordering, and introduce them appropriately according to the situation. 18。

Malicious promotion is absolutely forbidden.

How to order in English in a restaurant?

You can order like this: 1, please give me -2, I want-,I want -3, please. May I have a menu? May I see the menu? What is the specialty of this restaurant? What's your specialty here? Do you have any special meals today? Do you have any special meals today? 6. What will you think of? I like something light. I want something light. Can you recommend it to me? .

The skills of ordering food, how to order food for guests?

Take nine dishes and one soup as an example: soup is better, because it is the first dish, which requires mellow taste and high-grade soup; The first course, cold dish or roasted dish, is better, generally depending on which restaurant is more professional; The specialty of the second dish can be local or the specialty of the restaurant; The third course is your special expensive dish, so be sure to highlight "expensive"; Then serve a light dish, don't steal the limelight of that expensive dish, let your mouth change; Then go to eat more expensive but rare seafood; Almost, a cheaper braise in soy sauce; When it's time to fry, when it's time to be bored, fill your stomach and don't be hungry; Special cooking and vegetables are delivered at the same time as above.

If you drink, you will lose fried food and the first course. In addition, the living standards of people with thick soup have improved, and it is normal to eat out. This is just a light meal, and there is nothing special about it. If you eat in a business enterprise or in a conference, and you happen to be an office director or something, then ordering food is very particular. You should not only pay attention to the color, fragrance, shape and flowers of dishes, but also observe your words and deeds, so as not to be too conspicuous. So tired! So how can we balance these aspects? Recently, I read an article in this field and found it very valuable for reference, so I extracted it and recommended it to my friends for reference.

Take a look. This is the first thing. Don't open the menu to order in the restaurant. Of course, you already know the familiar restaurants like the back of your hand, but when you eat in the new restaurant, you should: 1. First, take a look at someone else's desk and order the same dish. Then this dish must be a feature of this restaurant, and the price/performance ratio will not be bad. You might as well be a little better.

Looking at other people's tables can also help you intuitively understand the products of dishes, and observing the expressions of diners can also accurately distinguish the quality of dishes. Pick some popular dishes, so that your order success rate will be higher.

Look at what people are doing. Are there many diners? If the restaurant is crowded and most of the dishes on the table have not been served, it means that the service speed of this restaurant will not be very fast, so you need to order more cold dishes and less steamed and laborious dishes to avoid waiting for a long time. On the contrary, you can order less cold dishes to avoid waste.

Distinguish between 1 and "Yan" first. Generally speaking, the waitress will always recommend several dishes to you, so you should identify her intentions.

Many restaurants have such an unwritten secret system: every day before the market opens, the kitchen will write a note with the dishes that need to be promoted today. Most of these dishes are "the quality will be affected if the raw materials are put down again, and they must be sold quickly."

The waitresses who sell these dishes are paid, so they work extra hard. Therefore, be sure not to be moved by the bright smile and sweet voice, and be alert to the bait.

2. Identify the "type" again. Eating in restaurants is nothing more than business banquets, family gatherings, drinking with friends and working lunches.

Business banquet: naturally, cold dishes, hot dishes, snacks, soup and fruits are served in full set, but it is not necessary to pay too much attention to ostentation and extravagance, and it is the most scientific in moderation. If it is other kinds, there is no need to be so particular, order less or no cold dishes, and the fastest cooking speed can avoid waiting.

3. Then distinguish the number of people. It is another matter of special significance. If you just want to get together or fill your stomach, you can order three dishes 1 soup for less than four people. 5-7 station 5 dishes 1 soup; More than 8 people, according to the number of people minus 2 points, should be enough.

The above refers to hot dishes, with as few cold dishes as possible. If there are more cold dishes, then the hot dishes can be reduced by one or two. Avoiding the word "avoid" means avoiding ordering separately from the same diner, which can avoid a lot of embarrassment and is especially suitable for some special dining activities.

Such as business banquets, birthday parties, etc. You may wish to order in advance, which is much more free and more comfortable to refuse the recommendation of the lady. After ordering, you can also calculate the cost first, so that you know what you are doing.

If the total price is found to be too high or too low, it can also be adjusted immediately. Inviting guests to dinner has its own "routine".

In fact, it is the easiest to book a banquet, because there are routines to follow. The embodiment of taste should not rely on "quantity", but on "quality".

Wedding reception: A wedding reception usually includes 8 cold dishes, 8- 10 hot dishes, 1 soup, 2 snacks and 1 fruit. Most hotels now offer wedding packages.

Distinguish the specifications of the wedding banquet package mainly depends on three main dishes: shrimp, crab and fish. If you use grass shrimp, red crab, mandarin fish or left-handed fish, it basically belongs to the mid-range specifications.

The asking price of social hotels is between 1000- 1400 yuan; The price of a three-star hotel is between 1300- 1800 yuan; The asking price of a four-star hotel is between 1600-2200 yuan. A little higher, shrimp may be replaced with shrimp or medium shrimp, crab with cream crab, and fish with treasures, which is more than 30% more expensive.

If it's lobster, East Star Spot or something, it will be by going up one flight of stairs. Just pay attention to these three main courses when ordering a wedding banquet, and everything else is similar.

Birthday banquet: Most consumers order their own food, and the routine is similar to a wedding banquet. Just control your grades. If the budget is limited, the best way is to highlight one main course instead of spreading the money equally among several main courses, so as to leave a good impression.

In particular, it should be reminded that this kind of family banquet should give more consideration to the elderly and children, order more soft dishes, and order less "everyone" dishes that need to be divided after serving, so as to avoid empty seats on the table. Longevity noodles are essential. Business banquet: Business banquet is actually the most formatted. Here is the basic menu-five meats and three vegetables, eight cold dishes, shrimp, crab and fish, two poultry dishes, 1 vegetables, 1 bean products, two restaurant specialties or kung fu dishes. That's all.

There are preferably two types of "everyone". If you want to improve the specifications, adding lobster, shark's fin, bird's nest and abalone according to the specifications is the easiest way! .