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Anonymous users2024-01-241. All kinds of restaurant items, utensils, tableware, supplies, is an indispensable part of ensuring the normal operation of the restaurant, in order to effectively strengthen the management of all kinds of public goods, this management system is specially formulated
1. Description of restaurant items.
1. Restaurant items refer to all kinds of items that belong to the various departments of the restaurant for management, use and maintenance, including public items, decorative items, supplies, tableware, utensils, and other items of the restaurant.
2. In the restaurant management group, employees should cherish and take care of tableware, supplies, articles, and public goods, and use them correctly and reasonably.
3. The items of each department of the restaurant are limited to the work of the restaurant, and no collective or individual is allowed to use the items for activities unrelated to work.
4. The items of each department are managed by the managers of each department in a unified manner, and the use and maintenance are arranged.
5. The management department of the articles shall regularly sort out the items under its control, and the management and maintenance of the items shall be inspected by the restaurant manager from time to time.
6. The items, tableware, and utensils used in the restaurant must be reviewed and checked before they can be used.
2. Item management:
1. If the items are borrowed, the restaurant manager must agree to borrow them and sign the borrowing form.
2. Valuables in the restaurant can only be borrowed after reporting to the restaurant manager or minister for approval, and employees are not allowed to use them without permission.
3. The return time of the items is stipulated, the borrowing of common items shall not exceed two days, and the valuables shall be returned in time after use, and shall be checked by the returnee and the person in charge of the restaurant when returning, and if there is any damage, the borrower shall repair or compensate.
4. If the restaurant items are lost or damaged, all responsible losses and man-made damages, whether they are departments or individuals, will be compensated, and the compensation amount will be purchased by the restaurant and replaced with the items.
5. If the customer damages the items of the restaurant, he or she shall be compensated, and the compensation amount shall be purchased and replaced by the restaurant.
6. If there is any natural damage to the restaurant items, it is necessary to sign and confirm the natural damage registration management group at that time, and the person in charge of the inventory shall apply in writing to the restaurant manager for natural damage, and then submit it to the financial registration.
The most important thing is to understand the various management systems and methods, understand the background of the emergence of various systems, and thoroughly study 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
According to the requirements of all kinds of Western food and services, it is generally necessary to do the following aspects: 1. Carry out intensive training for all personnel in the restaurant to understand the current situation and development trend of Western food management. 2. Accept advanced restaurant management.
Restaurants are different from other enterprises, so they can be managed from multiple angles, such as the management of personnel, the image of polite hospitality, service quality and so on; The management of materials, fresh, clean, green, etc., the management of the environment, clean, neat, bright, etc., you can go to other places to observe and see, collect more customer requirements when dining, only to understand the needs of customers, in order to achieve customer satisfaction.
Yes, first of all, we must choose a good location and have a stable consumer group; Select the main consumer object, determine the grade, taste and price of the dish; Pay attention to hygiene and ensure the quality of dishes; Do a good job in marketing and public relations, small favors, and stabilize the source of customers.
Management should have its own method, it will be difficult at the beginning, and it will become easier and simpler after waiting for a long time, it is best to listen to the opinions of your subordinates and improve more.