Tableware damage management process

Tableware damage management process template

Standardizing the management process for damage to catering tableware can increase the overall gross profit margin of hotel catering and allow everyone to develop a good awareness of the care of tableware and operating practices. , the tableware damage management process template below is provided for your reference!

1. Operation procedures and standards for closing tables in the Chinese restaurant front room;

l Requirements for closing tables

1. The closing of tables must be in The table can be removed after the guests at the table have paid and left the table. The table can be removed from the dining room only after seeing off the guests. The banquet table can be removed only after all the guests have left or the host has confirmed and agreed to do so (if the guests leave one after another, the table can be removed first Take away small pieces of tableware after seeking permission from the guests at the same table);

2. Handle and remove tableware with care, and do not damage the tableware or make any collision noise.

3. When removing the tableware, pour the remaining soup or vegetables into the tableware removal bucket to ensure that there is no food residue in the tableware;

4. Pay attention to dryness and moisture when removing the tableware. Classification of garbage;

5. When collecting and removing tableware, create conditions for the next process. When stacking bowls, large bowls are at the bottom and small bowls are at the top;

l Removing the table

1. Check whether the tableware on the countertop is damaged and report it to the superior in time;

2. First, recycle the valuable tableware on the countertop to the designated place; (meal preparation room or operating table)

3. Use a tray to collect glassware, in the order of first high and then low;

4. Collect and remove small tableware, including: small spoons, soup bowls, tea bowls, bone plates, ashtrays, etc. Arrange them in categories; if you use a tray to remove tableware from the table (front room), the order of removal is: wine utensils (small male cups)? Chopsticks (chopstick holders)---spoon sharing, knives and forks, small spoons, Porcelain bowls, bone plates --- ashtrays, teacups, towel holders

5. The order of removing kitchen tableware is: precious tableware --- glass tableware --- large tableware --- wooden (bamboo) (Made) tableware----iron plate tableware (pot)----special-shaped tableware, collect the remaining food in the tableware and pour it into the designated container to avoid overflowing of the soup;;

　6 . The special-shaped tableware should be removed last. Be careful to store it separately and go to the dishwashing room first;

7. When removing the table, pull the chair back 20 cm (compare with the position of the chair when setting the table) )

8. Chopsticks are not allowed to be inserted into the cup

9. When removing the tableware from the Teppanyaki restaurant to the dining car, pour the stolen goods into a fixed basin and arrange the tableware according to the type. Put them together, and do not put more than 8 plates at a time. Be careful that the tableware slips during transportation.

l Organize the countertop

1. After removing the tableware from the countertop, carefully clean the countertop and remove fishbones, toothpicks, bones and other sharp debris from the tablecloth to the tray. inside to avoid damaging the tablecloth or stabbing the waiter;

2. After cleaning the tabletop debris, the tablecloth should be folded according to the prescribed standards and placed in the designated location;

l Recovery Countertop

1. Return the countertop to its original state before the customer ate;

2. Return the chairs to their original positions.

2. Chinese food tableware management system

l Registration, filing and use of utensils

1. Quantity of utensils: Each private room determines the maximum usage amount of various utensils according to the number of dining seats and actual usage according to the product name and specifications of the utensils ( The box attendant is the first custodian, the regional foreman is the second person in charge, the floor supervisor is the third person in charge, and the department manager is the fourth person in charge). The tableware must be inventoried and handed over when each position employee leaves.

2. Exit of utensils: Set up the general manager of departmental tableware.

Mainly responsible for spot checks, monthly inventory, replenishment and summary of damaged tableware in each area of ??the department. (Chinese food tableware manager: Zhao Jiayue, tableware management assistant: Li Zhili)

l Process for reporting damaged Chinese food tableware

1. Establish a tableware damage registration book on each floor (register the reason for damaged tableware: : Work errors, natural breakage, compensation/uncompensation for broken items by guests, natural loss)

2. Every Saturday at 14:00 pm is the day for reporting damage to tableware. The person in charge of each floor needs to report the damaged tableware on the floor. After summarizing, use the damaged tableware to replace it with new tableware at the tableware manager

3. Compensation for damaged tableware will be calculated according to the compensation rate set by the hotel. If the amount exceeds the amount borne by the hotel, the respective departments will On a per capita basis.

3. Tableware management process in the dishwashing room of the catering department

l Tableware cleaning process

1. The dishwashing room must clean up the residue in the tableware. Put it into the washing sink

2. When cleaning tableware, wash large and small tableware separately, wash fragile tableware separately, wash special-shaped tableware separately, wash glassware and tableware separately, and wash fruit plate tableware separately and separate them. Dry the fruit bowls and arrange them neatly into categories.

3. When cleaning tableware, you should do the first soaking, second washing and third disinfection. When disinfecting the tableware in the dishwasher, you should also pay attention to the placement of the tableware.

4. In order to avoid the loss and confusion of small tableware in the front hall when cleaning in the dishwashing room, it is specially stipulated that all tableware in the private room shall not be sent to the washed parts for cleaning, and shall be washed separately in the meal preparation room. For cleaning, the team leader and above can transfer the dishwashing aunt into the box to clean the tableware.

l Regulations on damage to tableware in the dishwashing room of the catering department

1. If the dishwasher finds damage to the tableware during the cleaning process, the damaged tableware must be registered and handed over to the place where the tableware is located. Department, so that the department can replace new tableware when the tableware is replenished every week

2. If the dishwasher finds damage before cleaning the tableware, she needs to find the service staff who delivered the tableware as soon as possible to register the damage to the tableware.

3. The dishwashing aunt on the second floor is also included in the staffing of the Chinese restaurant front office. For example, if the overall tableware damage ratio in the Chinese restaurant front hall exceeds the hotel's responsible department, they must also bear the corresponding responsibility.

l The head chefs of the Chinese kitchen, Teppanyaki kitchen and buffet kitchen will conduct inventory on the last day of each month. Individuals are responsible for personal damage. If the person involved cannot be found, the compensation will be shared equally by the employees of each department.

4. Regulations on the Management of Tableware Compensation for Catering Department Employees and Guests

l If a guest breaks the tableware, compensation will be 1.2 times the price of the tableware, and the compensation item will be entered.

l If an employee breaks tableware, record it clearly in the tableware record book. If the employee resigns before the tableware compensation period, the original price of the tableware must be compensated. {Employee resignations will be followed up by the supervisor level or above in each department If there is any tableware compensation matter, please indicate the details after confirmation and sign to take responsibility. If the damage rate of tableware in the restaurant exceeds the normal limit during the compensation period, the employees will be compensated equally.

l The catering department stipulates that the normal damage rate is three thousandths (stainless steel and linen ------ five thousandths (porcelain and glass)).

l Employees who fail to register personal damage will be fined ten times if found.

l Each department will submit the tableware and item inventory list for August to the director on September 6th.

l From now on, on the 5th of every month, each department will submit the tableware inventory list, damage record list and penalty details to the director.

l Management of tableware items must be adhered to, and all data must be accurate. The head of each department must personally sign and confirm. If there is any discrepancy, a penalty of 200 yuan will be imposed and 5 performance points will be deducted. For departments with good management and good control of the damage rate {within the normal loss rate or within a difference of no more than 1 point}, a reward of 200 yuan will be given. ;