Traditional Culture Encyclopedia - Hotel franchise - What is the operating standard of hotel food delivery staff (including the video of tray)?

What is the operating standard of hotel food delivery staff (including the video of tray)?

Main operating standards of hotel food delivery staff

1. Priority service program

(1) The guest ordered the first course.

(2) cold dishes are served on the predetermined menu first.

(3) When the weather is cold, keep the temperature of the dishes. All the dishes taken out of the kitchen are covered with plates and then taken away from the customers' tables.

2. Transfer food operation procedures

(1) Before dinner:

(1) Check the food hygiene, put away all kinds of utensils and ensure the convenience of eating.

(2) Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.

(2) When eating:

(1) When eating, stand as required and serve in an orderly manner.

(2) When serving food in the kitchen, you should immediately prepare the appropriate ingredients for the dish and tell the foreman to draw a list.

(3) The dishes must be served in trays.

(4) When the dishes are served, they must be sent to their own pantry and served by the waiter.

⑤ When picking up the menu, prepare ingredients and utensils according to different dishes. When the kitchen notifies the estimated menu, it shall promptly notify the grandstand staff or foreman to cancel the change.

(3) Clean the tray room:

① Clean all used tableware into the cupboard.

(2) Finishing all kinds of sauces and seasonings.

③ Wipe all equipment cabinets.

(4) Inspection: Carefully check whether the articles are placed in the proper position.