Basic skills of catering service

Basic catering services: tray, wine pouring, table setting, flower folding, serving, dish dividing, tableware changing and other services.

Catering service:

1. Catering service refers to the sum of auxiliary support, contact, communication and other activities provided by catering practitioners for customers, customers who enjoy catering products and customers who use catering facilities. Its basic content is to meet customers' needs for safety, dominance, trust, convenience, status and self-satisfaction.

2. Catering services can be divided into direct front-end services and indirect back-end services. The front desk service refers to the face-to-face service provided by restaurants, bars and other catering stores, while the back desk service refers to a series of work that the warehouse, kitchen and other departments can't touch for the production and service of catering products.

3. The front desk service and the back desk service complement each other. Background service is the foundation of foreground service, and foreground service is the continuation and perfection of background service.

Features of catering service:

1. Intangible: Although catering service is a hotel product with physical form, it still has the intangible characteristics of service. You can't show it in detail before sales. "It can't be quantified in the service and can't be stored after the service. Invisible and intangible, we can only judge by physical and psychological feelings.

It is precisely because of this characteristic of service that catering products are not patented. Therefore, catering enterprises must be clear about the importance of innovation and catering product innovation; And fully realize that the life cycle of catering products is very short.

2. Extensiveness: People in the world, regardless of gender, age, position, wealth, customs and other differences, can become the service targets of the catering industry. Therefore, catering services are widely available. But for the restaurant, its service should also determine the target guests, and anyone can be determined as the service object.

3. Synchronization and directness: the production process and sales process of catering products occur at the same time or almost at the same time, that is, local production and sales, consumers and producers are in direct contact, and there is no storage and transportation process in between. The synchronous characteristics of catering products make restaurant waiters have the opportunity to directly introduce and recommend food and drinks to customers and promote sales, which requires waiters to have dual skills, namely service skills and promotion skills. Therefore, catering service is different from the production and management of catering products.

4. Difference: Due to the fact that catering services involve more manual labor, less machine control and different working attitudes and skills of employees, the quality and level of catering services are bound to be different.

5. Value: Good service is directly related to the establishment of corporate image; Good service is the main factor to win the trust and goodwill of guests, so that guests feel respected and form a happy mood; Good service can create profits. It is one of the marketing methods of restaurants.

6. Unification of standards: the unification of front-end services and back-end services. In restaurant service, high-quality dishes and commercial quality services are indispensable; In catering service, due to the subjective and objective influence, the difference of service effect and people's requirements are also different. Therefore, in order to satisfy most guests, there must be standardized and unified service standards. The establishment of restaurant service standards is mainly based on the decoration style, business characteristics and dining form of restaurants.