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Anonymous users2024-01-241. In terms of menu positioning, we develop and plan dishes in accordance with the overall strategic planning of the hotel, and continuously improve and enhance the product image according to the restaurant's operating conditions and market customer surveys. According to the needs of the three major consumer groups of group meetings, individual guests, banquet reception, and other consumer groups who come to the hotel for consumption, we will continue to enrich the products so that they can gradually form a group of targeted stylized products. Make the product establish its own brand in the development and change.
Second, in terms of kitchen management, to systematically integrate the core competitiveness, to standardize the management level to improve the management level, to improve the market competitiveness of modern information means, to benefit as the goal to guide the kitchen management.
Third, in terms of personnel, carry out professional skills assessment, survival of the fittest, and adopt the method of inviting people to come in and go out and regular training to improve the professional skills and professional quality of personnel. On the premise of combining the actual situation, further improve the various rules and regulations inside the kitchen.
Fourth, in the production of dishes, the use of a four-layer control system, a negative system, that is, the side dish chef checks, the stove chef checks, the dish messenger checks, the waiter checks, a pass found that there is a problem, there is the right to return. Otherwise, they will have to bear the corresponding responsibility.
Fifth, in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the use rate of raw materials, and strive to give the greatest benefits to customers.
6. In terms of food hygiene and safety, fire safety.
Strictly enforce the Food Sanitation Law. Do a good job of kitchen hygiene and safety.
Strictly implement standardized operating procedures, prevent the occurrence of all kinds of accidents, achieve safe production, and the alarm bell rings for a long time!
There is no absolute environmentally friendly decoration materials, so there is no absolute green home environment. It is best to minimize the amount of materials used in the decoration of the room to reduce the harmful gas composition in the air.
From the perspective of fire protection, it is necessary to separate, and the general business hall and kitchen should be separated by fire, so as to prevent the spread of fire!
All expenses should be reimbursed in full, as well as lost work expenses and nutrition expenses
This is how it should be, if the exhaust is not good, the fumes will be strung into the living room, mainly because the cooking fumes are carcinogenic, if you don't get a good exhaust, the chef is afraid of getting sick, and he may not be dry! Affect the stability of the hotel.
Then you have to see whether the other party has a registered trademark, the trademark belongs to the country, and the company name belongs to the region, if the other party registered the trademark earlier than you, then you constitute an operation infringement.