If you are a restaurant manager, how do you plan to implement service quality management in the restaurant?

1. Service standardization is reflected in every contact with customers.

2. There are assessment standards for catering quality.

3. The quality management of catering customer orientation and catering product consistency is similar to FMEA.

4. The accuracy of the promotion and promotion measures of the Food and Beverage Department is the quality of the sales work.

5. The process of catering is the process of customer consumption, and the choice of tableware and the result of restaurant decoration are also a manifestation of service quality, that is, the quality management of resources.

6. The speed of catering (from entering the store, ordering food, serving food, saving money, etc. ) affect the customer's mood, that is, the process and efficiency management of the catering department, which is also the daily management part of service quality management.