[Management] How to control the breakage rate of tableware

Tableware in catering enterprises is frequently used and seriously damaged. Tableware management is usually the weak link in catering management, and it is also a difficult problem that puzzles catering managers. Many hotels have a headache for the high rate of tableware breakage-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. If you want to manage it well, you will encounter obstacles in the process of examination, such as complex links and many handlers, which makes the control of tableware damage a shortcoming in catering management. So how to minimize the damage rate of hotel tableware and even achieve zero damage? This requires that the tableware management system should be strictly observed in every process of using, cleaning and serving tableware. First, clear responsibilities, perfect system and clear responsibilities of each post within the department are the keys to the management and control of hotel tableware; Standardizing, perfecting and refining the tableware management system is the premise of doing a good job in hotel tableware control. 1. Dishwashing group: (1) During the cleaning process, the tableware must be packed separately and cleaned in sequence; (2) When using frame tableware, it shall not exceed two-thirds of the capacity; (3) After cleaning, the tableware must be packaged in different specifications and neatly stacked. Small tableware should not be piled too high to prevent collapse and damage; (4) The head waiter of the dishwashing team shall supervise the dishwasher to clean according to the regulations, and if any damage is found, a damage list shall be issued immediately; 2. Food delivery department: (1) During business hours, the food delivery department must assist the waiter to return the used tableware to the dishwashing room; (2) The food delivery department should be careful in the process of collecting and returning tableware to prevent slipping and damaging tableware, and handle it with care, which is specifically supervised by the food delivery foreman; 3. Attendants on each floor: When serving and tidying tableware, waiters should handle it carefully, put an end to reckless operation, and strictly put large and small tableware in different categories. The foreman on each floor is responsible for supervision. If damage is found, the responsibility shall be investigated and a list of damage shall be issued. 4. Tableware of all departments of the logistics department is sent to the dishwashing room by members of the sects of this department. After cleaning, send someone to the vegetable elevator to pick it up and tidy it up. 5. The tableware damaged by customers shall be compensated at twice the cost price, the tableware damaged by employees shall be compensated at the cost price, and the tableware maliciously damaged by employees shall be compensated at the cost price; Second, interlocking, mutual supervision interlocking, sparse and not leaking, in order to put an end to the broken tableware on the table, every position should be * * * knowledge; Mutual supervision and restriction, in order to ensure the implementation of measures, all links should form a mechanism of mutual supervision. 1. The broken tableware found by each department will be handed over to the dishwashing room by a special person after the market closes every day, and will be recorded by the dishwashing team to facilitate the collection of financial data; Check the tableware at the end of each month and summarize the damaged tableware for one month; 2. All the damaged tableware must be recorded, and the foreman shall invoice the finance department, and then the finance department shall invoice the warehouse for the foreman to receive the replenishment; 3. In the process of using tableware, employees of all departments should strengthen their sense of responsibility. If unqualified meals are found, they should be replaced in time to prevent broken tableware from serving. Dishes shall not be used for production, waiters shall not put broken tableware, and the dishwashing team shall not clean broken tableware. The reason should be reported to the supervisor, and then washed into the cabinet. Broken tableware should not be provided to the production department. 4. The difference arising from the month-end inventory is shared by all members of the company, including administration 15%, kitchen 25%, dishwashing group 30% and front office 30%. Where tableware is found damaged, leaders at all levels should investigate the responsibility to the end, find out the reason and responsible person, and the front office and logistics supervisor are responsible for the implementation. Third, "combine hard and soft" and persevere. While improving the system and measures, hotels also need to purchase hardware properly and choose more durable products to reduce the damage of tableware.