Management process of catering company

Catering industry is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service labor. The following is my collection of catering company management processes, welcome to check!

Catering operation safety management system

1. Cultivate employees to form the habit of paying attention to safety and instill correct safety knowledge.

2, do a good job in the safety management of the working environment, in order to avoid disasters and tragedies.

3, every employee should be familiar with and skilled in the use of disaster prevention skills.

4, do a good job in safety management inspection and prevention.

Gfd management system

1. Wash your hands and nails before work and keep your uniform clean. It is required to be clean and straight, and there can be no oil stains.

2, the hair is neat, not messy, the waitress's hairstyle can't be shawl, the waiter's hair can't be over the ear, and the feet can't be over the collar.

3. The waitress wears light makeup.

4. Employees are not allowed to wear ornaments during working hours.

Work management system for floor service personnel

1, get to work on time.

2. You must wear the prescribed uniform when you go to work, and you can't take it out for private service.

Leave immediately after work, don't stay in the hotel.

4. Please don't drink in the store or smoke in the workplace.

5. Employees are forbidden to use the passenger elevator.

6. Don't meet private visitors or make phone calls or outside calls during working hours.

7, staff can't eat in the catering business premises or watch programs and attend the dance.

8. It is not allowed to spend the night in the store unless approved or stipulated by the superior.

9. Do not linger in the workplace except for official duties.

10, public property cannot be given away without authorization, let alone taken out without permission.

1 1. There should be no non-business appointments between male and female colleagues.

12, do not accept gifts from guests, and there should be no private meeting.

13. Colleagues should respect each other, don't criticize behind their backs, and don't create rumors.

14, Public Offering of Fund and private equity funds should be absolutely clear and should not be confused.

Human health management system

1, rinse your mouth, brush your teeth and wash your face after getting up every day (clean appearance)

2. Take a bath at least once or twice a day (avoid sweating)

Wash your hands once a day before going to work or eating, and pay attention to your fingernails.

4, uniform change once a day, and strive to clean.

5, the hair is combed clean.

6. Don't wear slippers and clogs at work.

7, no strong perfume and hair oil.

8. No beard and long hair (male)

9. Cover yourself with a handkerchief when you sneeze, and wash your hands again when you leave the workplace.

10, don't pick your nose, teeth or ears with your fingers.

1 1, don't touch your hair and rub your eyes.

12, be sure to wash your hands and wipe them clean after using the toilet.

Food and beverage hygiene service operation management system

1, the physical examination of new employees should be divided into two categories: physical examination at the time of recruitment and regular physical examination.

2. Waiters should pay attention to personal hygiene and develop good hygiene habits.

3. Don't touch or grab food with your hands during the service work. Tableware shall not be in direct contact with the guest entrance. Pay attention to hygiene.

4, utensils, appliances, etc. fell to the ground, should be cleaned before use, smoking and eating are not allowed in public places, and don't talk unless necessary.

5, hold regular employee health training, do a good job in health education.

Environmental sanitation management system

1. Don't store food in corners, suitcases and cabinets.

2, don't throw the residue in the dark, ditch, cracks.

3. Any food that has been corroded shall not be retained or thrown on the ground.

Chefs should try to avoid holding food by hand, and restaurant staff should not hold food by hand.

5. Pick up the things on the floor, move the tables and chairs, and wash your hands before serving the guests.

6. Don't spit everywhere.

7. Always keep the work area clean and tidy.

When you catch a cold or get sick, please seek medical treatment immediately.

9. Tableware used by all kinds of guests must be cleaned and disinfected.

10, service personnel should pay special attention to the health of guests besides their own health concepts.

1 1. Be sure to check the classification of dishes before serving. Hot dishes can be hot dishes and cold dishes can be cold dishes.

12. The residue used by guests should be cleaned up immediately and put into the kitchen washing room for processing.

13. The dining table should be kept clean at all times, and no food should be left behind to prevent the introduction of bacteria.

14. If flies or other insects are found, report them immediately and disinfect them thoroughly.

Maintain the environmental sanitation management system

1, sanitary management of walls, ceilings and floors.

2, sanitary management of sewers and water pipe devices.

3. Hygienic management of ventilation and lighting equipment.

4. Hygienic management of washing equipment.

5, dressing room and bathroom hygiene management.

6. Management of garbage disposal equipment

(1) gaseous waste treatment (2) liquid waste treatment (3) solid waste treatment

7, put an end to vector insects and animals

8. Store cleaning tools and supplies separately.

Sanitary management system for equipment and tableware

1. All equipment and tableware should be cleaned before disinfection.

2. Equipment and kitchenware for processing food raw materials should be disinfected more carefully because of direct contact with raw materials.

3. Cooking equipment and tools, if you don't pay attention to cleaning grease and residue, will often affect the cooking effect and shorten the service life of the equipment.

4, restaurant refrigeration equipment cleaning and hygiene work, should hold people accountable.

5, cleaning and disinfection equipment should ensure cleanliness, to ensure the cleanliness of tableware after washing.

6. Storage and transportation equipment should be disinfected and cleaned frequently.

7. Make equipment hygiene plan and various equipment cleaning operation procedures, and educate and train employees.

Tableware cleaning operation management system

1. Tableware used in restaurants should follow the disinfection system of one washing, two brushing, three washing and four washing.

2. Rinse: Wash dirty tableware under the faucet to remove dirt.

3. Brush: send the tableware into the dishwasher with cleaning liquid and clean it according to the procedure.

4. Disinfection: soak in the prepared disinfectant for15min (20g of liquid medicine is washed with10kg of water). Finally, rinse the tableware, dry it and store it for later use.

5. After the tableware is cleaned, send it back to the designated place for storage, and pay attention to the classification and neat arrangement.

6, broken tableware should be recycled in time, casserole should be classified on the designated shelf, but there should be a cover in the designated stainless steel cabinet, and the stainless steel door should be closed.

Food hygiene management system

1, purchasing control, very familiar with the hygiene requirements of all kinds of food, and control the quality.

2, acceptance should also be good quality, do a good job of food inspection, and then put into storage.

3. Ensure the hygiene, color and taste of all kinds of food in the kitchen.

4, the food department to check the quality of cooked food, to ensure the hygiene of cooked food.

5, floor attendant should also do a good job in food, wine, fruit, cold drinks.

6. All staff members are in good health, neatly dressed, with clean fingers and hair and good hygiene habits.

Tableware storage and distribution management system

1, all tableware should be classified and stored in the designated location.

2, porcelain, tableware should be stored in the disinfection cabinet, the supply of restaurants.

3, gold, silver, stainless steel tableware should be cleaned and disinfected immediately, and sent to the user department for storage.

4. Tableware other than porcelain and silverware should be stored in accordance with the requirements of various departments.

5. All the picking lists of the food and beverage department should be handed over to the warehouse for safekeeping.

6. A special person shall be responsible for making the "claim form" report and sending it to the manager of the food and beverage department for approval.

7. After the approval of the catering manager, the price shall be calculated by the finance department, and the goods shall be delivered after it is confirmed.

8. Retrieve the stub file of the "Delivery Application Form" for review.

Acquisition management system of catering department

1. The warehouse keeper must strictly check the specifications, quality and quantity of the warehousing materials. If it is found to be inconsistent with the quantity, quality and specifications of the invoice, it shall refuse to put it in storage and submit the acceptance quality report to the department manager for handling.

2. For the materials that have gone through the acceptance formalities, the warehouse must fill in the Material Acceptance Sheet at the same time, keep an account accordingly, and send a copy to the finance department for payment.

3. To receive warehouse materials, you must fill in the "Warehouse Material Requisition Form" and give it to the storekeeper after being signed by the department manager.

4. When the materials are delivered out of the warehouse, they must go through the delivery formalities, fill in the Warehouse Requisition, verify the specifications and quantity of the materials, and deliver the goods after being signed by the warehouse keeper and the requisitioner. The warehouse shall keep accounts in time and send a copy to the finance department.

5. The warehouse keeper should handle the goods in and out of the warehouse in strict accordance with the procedures, and it is strictly forbidden to go through the formalities after the goods are sent out, and it is strictly forbidden to give the goods away for nothing.

6. The warehouse keeper shall make a regular inventory of the materials in stock. In case of overflow, loss or shortage, he shall go through the declaration procedures of material inventory surplus and inventory deficit, fill in the "Report Form of Commodity Inventory surplus and inventory deficit", which shall be approved by the department manager, recorded accordingly and submitted to the finance department.

The warehouse keeper has the responsibility to verify the quantity of outbound goods and control the responsibility of overcharge.

Procurement and acceptance management system

1. The buyer makes the purchase with the purchase order issued by the restaurant and approved by the department manager.

2. The goods purchased by the buyer must be purchased according to the required quantity and specifications indicated in the purchase order within the specified time.

3. When purchasing goods, the buyer shall submit the purchase order invoice to the inspector, who will check the quantity, quality and specifications of the goods, as well as the purchase order and invoice. After inspection, an acceptance certificate shall be issued. The acceptance list should be listed in small categories and should not be mixed. The acceptance certificate is made in triplicate, recording finance, inventory and accounting.

4. The buyer shall fill in the expense reimbursement form with the invoice and the acceptance certificate, and submit it to the Finance Department for review after being audited by the accountant and signed by the department manager, and then to the General Manager for approval.

5. The inspector will check the acceptance sheet with the accountant every month, and the quantity is required to be clear. If there is any wrong account, the auditor should be responsible for the omission of reconciliation.

6, monthly, quarterly, in conjunction with the finance department and the buyer for approval of the implementation of the new price, ask to shop around, do cheap.

7. When it is found that the buyer practices fraud and practices favoritism, once it is verified, it will be severely punished. The finance department and department managers should regularly check and accept the procurement and warehouse management.

Management system of communication between catering department and other departments

1. When the F&B department holds a wedding banquet or birthday banquet for a guest and needs the assistance of the brother department, the F&B department will write an application for assistance.

2. The application for assistance shall be reported to the general manager's office for approval, and announced at the general manager's office meeting immediately.

3. Perform relevant obligations according to relevant hotel regulations and departmental agreements.

Menu, beverage list pricing, production design management system

1. Ask experts to help design, edit and print.

2. The gross profit margin is determined by the manager according to the hotel grade and business philosophy.

The director of production department will make a list and make a simple menu after screening with the manager.

4. Convert the cost pricing, and then decide the ranking order.

5, design template, after the audit meets the requirements, to the printing room for printing.

6. Distribute the menu to relevant departments.

The menu must reflect the restaurant's business characteristics, business scope, price or local flavor.

Welcome service operation management system

1, improve service quality and solve customers.

2. Welcome:

(1) When the guests enter the restaurant, they take the initiative to come forward and enthusiastically ask the guests, "Hello, sir/madam, welcome. How many people are there? "

(2) After the guest answers, ask "What's your name, sir/madam, but don't force the guest to tell you his name.

(3) After taking the guests to their seats, pull up the chair and give them their seats, and hand the menu to the guests with both hands: "This is our menu, sir".

3. Inform the waiter who comes forward to serve and the name of the foreman in this area.

4. Restaurant waiter:

(1) Stand guard: half an hour before the meal, wait at the responsible post and greet the guests before the meal.

(2) Pay attention to the posture when standing guard, drop your hands naturally or forward, stand upright, don't lean on the wall or workbench.

(1) Seating arrangement: The waiter should assist the usher in arranging the guests' seats. First, pull out the seat where the lady wants to sit, and when she sits down, put the chair close to the dining table.

(2) Ask the receptionist for the guest's surname and record the surname on the vegetable price list.

5. Be good at observing and distinguishing who is the master.

6, the waiter in the whole service process, to the guest's name, should be based on the premise of their surname.

Pre-meal preparation operation management system

1. Put all spare items in the designated location and put them in order by classification.

2. Every employee should pay attention to his own gfd and prepare his own working tools, such as lighters and pens. And attend the pre-class meeting.

3, the waiter should keep smiling, mental state to ensure good, private affairs can not be brought into the work.

4, clean the floor and dining table, according to the standard table, put.

5. Prepare boiled water and mustard sauce for guests.

Pre-market inspection system

1. Prepare the restaurant checklist before going to work every day.

2. Check one by one according to the restaurant checklist:

(1) Dining table decoration: the tableware is neat, evenly placed, clean and seamless, and the napkin is free of oil, holes and stains.

(2) Decoration of tables and chairs: the chairs are clean and dust-free, the cushions are stain-free, and the tables and chairs are arranged neatly or displayed in patterns.

(3) Worktable: The dining cabinet is equipped with furniture, and the trays are required to be placed uniformly and the tableware is placed neatly.

(4) Carpet hygiene: there should be no dirt and paper scraps.

(5) Environment: Lighting and air conditioning equipment are in good condition.

(6) Air conditioning: Open half an hour in advance (usually 1 1, 5 pm).

If problems are found, they should be corrected in time, and if they cannot be solved, they should be reported to their superiors in time and handled in time.

Catering service management system

1. Don't talk loudly in the restaurant, don't touch your head and face with your hands, and don't put it in your pocket.

2. Don't lean against the wall or the service desk. When serving, don't turn your back on the guests, don't run or move slowly, and don't suddenly turn around or stop.

3. Know the guest's needs in advance. Unless the guest has needs, avoid listening to the guest's small talk, chat with the guest without affecting the service, contact feelings and win customers.

4. Ensure that the service place is clean, avoid cleaning in front of the guests, don't use the uniform as a rag, always keep the uniform clean and tidy, and don't put anything on the clean tablecloth to avoid getting dirty; Spilled food and drinks should be cleaned up immediately; Hot plates for hot meals and cold dishes for cold meals; Don't touch any food with your hands; There are tableware in the restaurant, which needs to be taken away on a tray. The tray should be clean.

Don't pile too many dishes at the service desk, don't leave the restaurant empty-handed and go to the kitchen, and be careful not to take overloaded dishes.

6. When the guest enters the restaurant, greet the guest with a kind smile, and serve the lady first according to age and class, but the host or hostess stays at the last service, and avoid leaning on the guest when serving.

7. Try to avoid talking to guests when serving. If necessary, turn your face away from the food. Don't touch the guests unless it is inevitable.

8. After the last guest has finished eating, don't clean the cups and plates immediately unless he asks. Don't let the guest have the impression that your service to other guests is better than his. After the guests leave, you can clean the service desk or table.

9. All the dining tables that have fallen to the ground need to be replaced, but clean tableware should be delivered first, and then the dirty tableware should be taken away.

10, when the guests want to sit down, they must come forward to help open the chair, and the used ashtray must be put back to avoid joking with colleagues in the restaurant.

1 1. When serving, show the dishes to the guests first, and then ask the guests what kind of side dishes they want; Make sure that the sauces and condiments used in each dish are correct, and the hand-grabbed rice must be delivered immediately.

12, keep good appearance and alertness, receive guests politely, call guests by their first names if possible, and try to remember the habits and favorite dishes of frequent customers.

13. Carefully study and familiarize yourself with the menu. Always carry a can opener, lighter and ballpoint pen in your pocket and take away all unnecessary tableware. However, if necessary, it needs to be supplemented to ensure that all glassware has no gaps.

14. Prepare the seasonings for the side dishes, fill the glass (red wine is half full, white wine is 8 minutes full), and ask the guests if they are satisfied.

15. Don't smoke, eat, look in the mirror, comb your hair or make up in the work area.

16, there is no elegant behavior in the workplace, no crossing of arms, no yawning in front of guests, use a handkerchief or paper towel when sneezing, wash your hands immediately afterwards, and don't count tips or watch in front of guests.

17, guests sometimes want to learn food and beverage knowledge from you, but they don't want to be corrected by you; Do not quarrel with guests, or criticize guests, or force sales; Be patient with children, don't complain and don't ignore them.

Catering service operation management system

1. Get ready for the pantry.

2. Set silverware and trays, prepare the ingredients, tableware and utensils needed for dinner, and do a good job of hygiene and hand washing.

3. After receiving the order, quickly mark it and send it to the production department, and check the variety to inform the floor.

4, when serving in the kitchen, should immediately use the appropriate ingredients of tableware, utensils and cancel the dishes on the menu.

5. Wash all the tableware into the disinfection cabinet after meals.

Inter-meal service operation management system

1, towel tea:

(1) handed the towel from the guest's right and said, "Please use a fragrant towel, sir/madam."

(2) Ask the guest: "Hello, what kind of tea do you like?"

2, towel, take off the chopsticks cover: during the dinner, untie the napkin flower and spread it on the guest's knee. If the guest leaves for a while, spread it on the bottom of the plate and take off the chopstick cover on the guest's right.

3. Pour tea: pour it from the guest's right and clockwise.

4. Ordering food: introducing dishes and selling drinks: After the guest motioned, he smiled and asked, "What would you like, sir? We have a good style. We have a special variety today. Would you like to try it? " If a guest's order can't be served, he should say "I'm sorry" and suggest ordering another dish. After ordering, he will repeat it to the guests and ask if there is anything wrong.

5. Take away the menu and wine card; The foreman and usher will gather at the reception desk for support.

6, single, fill in the menu time, distributed to all departments.

7. Pour drinks for the guests and arrange soup bowls according to the number of guests who order soup.

8. Soup serving requirements: after the dish is served, uncover the dish cover and announce the name of the dish; When serving soup, it should be distributed to the guests, each bowl should be even, and then each bowl of soup should be served to the left of the guest's plate (female guests first, male guests later). When serving (depending on the variety and quantity ordered by the guests), ask the guests whether they need white rice, etc. If the guest needs it, fill in the multi-purpose list according to the single-order procedure and hand it over to the food delivery class. If several dishes on the dining table are full, but the next one is not enough, it depends on the situation and asks for the opinions of the guests. We should distribute the least dish left on the table to the guests, or take it away and replace it with a side dish, and then serve another dish. When serving the last course, you should take the initiative to tell the guests, "Sir, your dishes are all here." And ask the guests if they have anything to add.

9. After the dishes are served, introduce fruits and desserts to the guests.

10. Patrol: There are more than three cigarette butts in the ashtray, so replace them immediately; Empty plates and soup bowls were removed, the evacuated tableware was sent to the dishwashing room, and bones and garbage were dumped into the trash can at the designated location. After the dishes are served, take all the wine lists and menus to the cashier to make a bill in advance.

1 1. Only with the consent of the guests can the plates and tableware be taken away. With the guest's consent, take away the cashier and chopsticks on the guest's left, and then put away the bowls, spoons and cups (except drinks).

12. Serve tea: pour some tea from the teapot that the guests used to drink, add boiling water, and then pour a cup of tea for the guests after dinner; When you find that the lid of a guest's teapot is not covered, you should immediately add boiling water, and then pour tea for the guest.

13, dessert, fruit: before serving dessert, send a set of clean small bowls, spoons, soup spoons and distribute the dessert to the guests actively and evenly; Before serving the fruit, according to the variety, send the bone plate, knife (right), fork (left) and so on. And present the fruit, send the bone plate and fork, and introduce the fruit to the guest's table. This is a gift from my restaurant. Welcome to taste.

14, send hot towels, check out: you need a wallet to check out the guests. On the guest's right, open his wallet. "Thank you, Mr. A. How much is this?" You should also thank the guests for their changes. Pull a chair to see the guests off. Welcome to visit again.

Post-meal inspection service system

1. After the guest leaves, check whether there are still burning cigarette butts and whether there are any left-over items.

2. Take away the tableware: First, arrange the dining chairs to keep the restaurant style. First collect napkins and towels, then collect cups, wine glasses and tableware.

3. Clean up the site: rearrange the environment and restore the original state.

Individual Chinese food service operation management system

1, the usher warmly welcomed the guests, greeted them politely and led them to their seats.

2. Pick up the dishes ordered by the guests and introduce the dishes and drinks to the guests.

3. Dinner service:

(1) Introduce the characteristics, names, dishes and soups of dishes.

(2) Take the initiative to hand in fragrant towels and hot tea, and frequently change bone plates and ashtrays.

(3) Dessert and fruit.

4. Finish eating and check out.

5. Send away the guests and thank them.