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Anonymous users2024-01-23(1) The location of the refrigerator. The refrigerator should be kept in a cool place with good air circulation, away from heat and sunlight. (2) The internal structure of the refrigerator.
When buying a refrigerator, pay attention to whether the inside is easy to clean. The seal of the refrigerator door should be checked regularly to see if the refrigerator is kept sealed. (3) The temperature of the refrigerator.
It should be kept between 1 4, and a thermometer should be placed in the hottest part of the refrigerator and the temperature should be checked once a day. (4) Defrost and clean. Defrost and clean according to instructions.
Refrigerator with automatic defrosting, cleaned once a week. Refrigerator washing can be washed with baking soda dissolution, not with flavored detergents. Storage and rotation of goods:
1) Don't store too much food in the refrigerator, especially not too much newly purchased food at once. (2) Do not put food in front of the refrigerator. (3) Only perishable foods should be stored in the refrigerator, including vacuum-packed meat and pasteurized canned meat.
4) Hot meat.
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Anonymous users2024-01-22The management of canteens and restaurant refrigerators should follow the following principles:
1. Dedicated personnel are responsible for preventing food spoilage or poisoning.
2. Classified storage and separate storage. It is necessary to separate raw and cooked, separate raw materials and semi-finished products, separate meat and vegetables, and store food samples.
3. Clarify the reward and punishment measures and quantity in the management regulations, insist on regularly inspecting the use and management of refrigerators, announce inspections and rewards and punishments in public, and promote the implementation of food hygiene and safety management measures.
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Anonymous users2024-01-21As a kitchen manager, do you stumble over small spaces in the kitchen every day? With a table full of seasonings, yellow and greasy fumes, and a countertop full of dishes to be washed, when will such a cluttered space have a bright day? The following is especially for the troubles caused by kitchen refrigerator management, and discusses and shares refrigerator management skills from the aspect of refrigerator management, so that you can happily do refrigerator management and kitchen raw material preservation and production work every day.
As the back kitchen of the restaurant, the storage management should be strengthened, and the refrigerator inventory should be filled in and sent to the chef every day, so that there is no backlog and no waste, which can effectively control costs and increase profits for the restaurant.
1. The most important thing is to understand various management systems and methods, understand the background of various systems, and study in depth the conditions applicable to various systems, and do not preconceive. The management method must be suitable for the environment of the hotel, because the environment of each hotel is different, so it is impossible to have that kind of management system can be applied to each hotel. Even within the same restaurant, employees in different departments sometimes have to be managed differently. >>>More
To put it more complicated, it is a science, because the restaurant of a five-star hotel needs a manager with decades of service experience to manage it with all his experience and energy, and only he knows the bitterness behind it. >>>More
Restaurant expenses refer to all expenses incurred in the course of operation of the restaurant except for the cost of raw materials, of course, including the consumption of porcelain, wine utensils, tableware, napkins and tablecloths. However, the control of the consumption of porcelain, wine utensils, tableware, napkins and tablecloths is mainly controlled from the aspect of quantity, and the management of restaurant expenses includes not only the amount control of the above contents, but also the control of other expenses other than the above contents. >>>More
The management of the front office should mainly focus on the management of service personnel and the management of service quality. 1.Although there are many management links in catering enterprises, involving a wide range of lead and medium width, the author believes that production (mainly referring to dishes), service and environment are its three pillars. >>>More
Because you don't understand the situation and current situation of your enterprise, you can't "analyze specific problems", so I have to give you some popular management methods, hoping that one or two of them can be suitable for your business. To develop a management system and methods suitable for the hotel itself, the most important thing is to understand various management systems and methods, and understand the background of various systems