Seek the safety operation rules of hotel catering food, urgently! ! !

Project name: catering department banquet reception standard related forms: menu ordering, wine list

Matters needing attention in step specification language

1, inspection work (1) Before the banquet begins, conduct a comprehensive inspection of the pre-meal preparations such as environmental layout and table setting, and correct any mistakes found in time;

(2) Check the instrument of service personnel;

(3) Check whether the food delivery department is equipped with food delivery personnel according to the table type;

(4) Check the tables and chairs and arrange the dining room;

(5) Prepare tableware according to banquet requirements, number of people and banquet objects;

(6) spread tablecloths, fold napkins and prepare towels;

(7) Place tableware and wine glasses according to banquet standards;

(8) Place name labels, menus, table numbers and napkins;

(9) Serve cold dishes ten minutes before the banquet;

(10) Prepare drinks and utensils according to the banquet notice, such as a wine basket for red wine and an ice bucket for white wine;

(1 1) 10: 30 Divide the regular meeting before shift, arrange the service personnel reasonably, implement the responsibilities and define the division of labor. Pay attention to the shape, color and meat, and the countertop should be beautiful and generous.

2. Guide the guests (1) into the restaurant. The welcoming staff first welcomed them and took them to the banquet hall.

(2) Take the initiative to pull a chair for the guests. Welcome to Xiangyi Restaurant! Note: when guiding the guests, you should lean in front of them and keep a distance of 1 ~ 1.5 meters. You should pull a chair for the female guest or the guest of honor and greet the guest "Please sit down".

3. Ask for tea before meals (1)

(2) Serve tea (guests first, ladies first, pour tea for guests one by one)

(3) From the guest of honor, remove the mouth cloth and chopstick cover clockwise for the guests.

If there are books, bags and other items on the table, you can say, "Excuse me, can I help you put them on the workbench?" Or can I put it on the chair for you? "After the items or clothes are put away, cover them with a mouth cloth.

4. Serving procedure and in-meal service (1) According to the seating situation of the banquet, ask the host if he can serve food. "Excuse me, can I help you?" Yes, thank you. Just a moment, please.

(2) After consulting the guests, pour drinks or drinks for the guests.

(3) The order of serving is cold dish, sashimi, soup, shrimp, fish, crab, shellfish, stir-fry, pot, vegetarian dish, rice dessert, dessert and fruit;

(4) Pay attention to the quality and arrangement of dishes when serving, including one pair, triangle, square and plum blossom, including the collocation of vegetarian dishes and colors.

(5) After serving, you can say to the guests at the serving table, "Sorry, sir, your order is all here, please enjoy it."

(6) After the dishes are served, offer the guests polite tea. You don't need to ask the guests what kind of tea to drink, just serve tea to each guest according to the tea they ordered after they sit down. ).

(7) Serve the fruit (put the fruit fork before serving the fruit and politely tell the guests that this is the fruit specially prepared by our hotel for you, please enjoy it). What would you like to drink, sir?

7. Ask the guest's opinion (1) The waiter takes the time to ask the guest's opinion before the guest finishes eating (for example, "I'm sorry, sir, I'm glad you can come here for dinner. It's an honor to serve you. Please give us your valuable comments on our dishes and services, thank you! " ) prompt the guest to fill in the record form.

8. Checkout procedure (1) When the shopkeeper asks for checkout, the waiter will collect the bill at the cashier in time;

(2) When presenting the bill, don't be too close to the guests, with a moderate volume, and politely say, "Sir, this is your bill, please have a look." When the guest asks for the total amount, he will gently quote the total amount of the bill. Here is the bill, please sign it.

9. Farewell plan (1) If the guest wants to leave, the waiter should take the initiative to move the chair for the guest and remind the guest to bring his own items;

(2) Send a coat to the guest and put it on for the guest;

(3) Help the guests with their luggage, deliver it to the banquet hall door or the elevator door, and say goodbye to the guests: "Thank you, take care, and welcome to visit next time!"