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Anonymous users2024-01-24First of all, your question is a problematic question.
You should be asking: how to control or reduce the breakage rate of utensils in the front room and kitchen?
This is very simple, there are two kinds of damage to tableware: one is natural damage, the other is accidental damage, natural damage is the cracks and damage caused by excessive service life of tableware and the expiration of quality life.
Accidental damage must adopt a compensation system, and whoever breaks or damages will be compensated according to the price. The front office is supervised by the foreman, and the kitchen is supervised by the head chef on duty. Prepare a record book of broken cutlery, and register any damaged cutlery, whether natural or accidental.
Finally, it is signed by the duty manager. The expenses to be compensated are deducted from the employee's salary for the current month.
Hope it helps with your management.
l The owner of the floor can choose to dispose of kitchen garbage, which is very practical, you can put some bones, fish bones, and powder to flush out of the sewer, one is to reduce domestic garbage, and the other is that the kitchen will not have a strange smell in summer! Garbage processors have a history of decades in Europe, and they have been sold very well in China in 04, but the price was very expensive at that time, and now garbage disposal has been very popular, and many domestic manufacturers are involved in manufacturing, so the price has also dropped significantly! It is recommended that the landlord buy one, which is practical and convenient, and the price is quite right!
Divide the restaurant into zones, plan them, and calculate them for the configuration of each zone.
What are the manifestations of contamination of commonly used food and beverage utensils in the kitchen? That's how to prevent this, nothing else.
According to the positioning of your own catering, what type of restaurant to choose kitchen equipment, choose a larger and more professional kitchen company with an after-sales team to help configure it.
The importance of food safety, service and management.
There is no model text. The following is for reference, mainly write about the main work content, how to work hard, the achievements, and finally put forward some reasonable suggestions or new directions... >>>More