الجمعة، 10 مايو 2013

Restaurant Health Management


Restaurant Health Management

Description: http://www.hospitality-school.com/wp-content/uploads/2010/05/restaurant-health-management-300x201.jpg

            Restaurants The main objective of Health Management offers wholesome, safe to human meals. Such as negligence and health management, the impact may spread to many people, their severity can not be ignored. So health is to ensure that catering meals to the primary health conditions, are also important factors affecting food. Food service staff should learn and abide by the promulgation of the Food Sanitation Law, and strict attention to food, personal, utensils, and environmental health.
A: Food and Health Management:


  1. Food should be thoroughly cleaned, conditioning, storage areas and containers should be kept clean utensils.
  2. Food as soon as possible, and then cooking for the food. Good food should be consumed as soon as possible. Should pay attention to heating and refrigeration, bacteria in more than 60 or above in order to be kill, 10 the following bacterial growth can slow down, -18 Following the bacteria can not breed.
  3. Selection of fresh material as possible, because the bacteria do not contain more fresh ingredients, conditioning the future there may be residual bacteria, and very easy to breed bacteria. Fish menu, refined products, fried egg salad, sausages easily become the cause of poisoning food, so do not have the best summer.
  4. If the non-use can not, we should pay special attention to selecting and cold storage and conditioning.
  5. Salt, sugar, vinegar, hinder the role of bacteria, may wish to use more. Conditioning should pay attention to heat thoroughly to kill harmful bacteria.
  6. Food should be cooled to room temperature or lower temperature, then put in boxes and then place in hot food, it will speed up the bacteria.
  7. We should pay attention to preservation and reproduction of bacterial contamination, and stored at 10 under cold storage. If the ventilation is good, it can prevent bacterial growth and corruption; therefore not too early into lunch. Hot lunch stacked, or direct sunlight, or placed in warm place, will have adverse effects, should be avoided.
  8. By rat feces if food, flies, cockroaches and other pollution can also cause poisoning, so food should be stored in cupboards and covered containers to avoid contamination; packaging containers in storage are vulnerable to dust, insects, rodents and other contamination Therefore, attention must be preserved. Best when used with chlorine prior to 50ppm or more after the use of relatively safe water disinfection. In addition, the packaging not too thick, so that the heat caused by bad bacteria multiply.
  9. Staff should be in good health, clean clothes, clean hair, fingers, and good hygiene practices. Are not to finger any time direct contact with food, and to clip, chopsticks ideal food to take place.
  10. Lunch from production to supply, the shorter the better, lower the temperature the better, if possible, preferably after a thorough thermal eat, but also help prevent food poisoning. Hot summer days, it is best not to take lunch to go mountain climbing or hiking trips, because temperatures above 30 , not for hours, it will produce enough to cause staphylococcal antitoxin poisoning.
  11. Food preparation industry is a large number of dishes available to the consumer sectors, operating as the first priority should be to health, such as a slight mistake in the food unclean, do not meet health standards, it will detract from nutritional value, its impact not only be punished, even more serious is the loss of safe and reliable reputation. Therefore, the restaurant business should be the most important health conditions.



2. All kinds of food hygiene requirements:


  1. Fresh meat: Good meat should be shiny, red uniform, white fat, looks slightly dry or slightly moist, touch sticky, elastic, that pressure recovery immediately after the depression, no smell, cooking in the broth of transparency, to clarify, fat reunion in noodles, fragrant.
  2. Visceral: Intestinal milky white, slightly soft, slightly tough, no pus points, bleeding, no smell. Stomach was white, mucous membrane integrity and firm, and no smell. Kidney was purple, glossy, flexible, no vesicles or deformity, smell normal. Heart light red, the Department of white fat, strong and flexible, no smell. Lungs pink, flexible, edge-free lung malayi, no smell. Liver was brown, smooth coated, flexible, firm texture.
  3. Meat: Ham, bright color and dark red meat, fat and transparent white, flesh dried fruit, fragrant. Bacon red, fat, white color, flesh compact, no smell. Cooked sausage casing integrity, casing and tight over the meat filling, no mucus, red meat, fat and transparent jade, no foul taste and rancidity. Butter braised pork no smell, the pieces have been cooked center, look no foreign body contamination. Dried pork floss were golden or pale flocculent, loose fibers clean, no smell.
  4. Fish: Surface shiny, with clean and transparent mucus, scales complete, easy to fall off, no smell, eyes bulging full, transparent cornea; gill color red no mucus; abdominal solid no flatulence, flexible, white anal hole depression; meat firm, has flexibility, blood does not.
  5. Frozen fish: After thawing the fish hard texture, bright color, clean and pollution-free surface. Fresh meat section is not corrupt, and similar fish.
  6. Crab: The agility and can crawl, cut open the discoloration after the bowels of the sticky smell.
  7. Swimming Crab: Dorsal shell blue brown, clear and shiny texture, crab foot white walls, white or with gill micro-brown, rich roe and sperm freezing fixed, Buzu closely connected with the body, brought crab bodies, the Buzu no sagging phenomenon.


  1. Birds: Health comb color red, straight, soft meat bearded, big round eyes of God, shut the mouth dry, crop odorless, water and product water, Liang Chi close to the chest wall, closely feathers shiny, clean hair around the anus clean, anal wet pink, breast fullness and flexible, robust and powerful legs, freedom of movement. After the mass slaughter of poultry meat with the other. Dead birds with green skin, dark red purple dead spots, fat, dark red, purple blood vessels in storage, poultry meat section is not dry, dull red color inelastic, a small amount of blood drip out. Before thawing frozen poultry, poultry and poultry mother milk yellow skin color, public and poultry, You Qin, lean poultry skin color reddish. After thawing section dry, reddish muscles.
  2. Eggs: There are good fresh egg white frost, clean sound, X-ray transparent chamber is small, a little egg yolk shadow, no spots. Egg ice melting, the liquid yellow uniform, no odor and impurities. Salted exterior shell integrity, no visible mold, water rippling wave of mild influenza, according to a transparent light protein, Hongliang clear, yolk narrow, close to the shell, opened the thin transparent colorless protein, egg yolk concentrated red, cooked After the yolk has fat and a sandy feeling, a scent. Preserved egg outer package material integrity, not musty, no turbulence rocking sound, X-ray showed a tortoiseshell color, freezing fixed, open, protein coagulation, be flexible. Profile in the yolk pale brown, yellow, central part slightly softer, not spicy aromatic flavor. Egg yellow powder was loose powder or easy to block, yellow uniform, no odor and impurities. Egg white film was the chip-shaped or clastic, pale yellow, no smell and impurities.
  3. Food and beans: Food particle integrity, hard and tough, no moldy insects and debris, color white, the water content of 15% or less. Full grain legumes, no insects, hanging wire, and mildew. No beans ground rice and tofu plaster feet, fine texture, with a knife, the cut surface clean rings off the entire plate tofu, do not collapse after exposing cloth. Oil tofu soft, not wet heart, there are bright orange. Dried bean curd, hand arrangements will surface not hairy, no water, squeeze incision. Tofu can be opened broken clothes, shiny, soft and not become moldy. Vegetarian chicken cut light cracks, no taste non intact and heavy base.
  4. Vegetables: No yellow leaves should be fresh, no wounds and rotten spots.

  1. Fruit: Quality fruit skin color, bright, crisp and fresh in quality, there is the smell. Some fruit rot than fruit body l / 3 can not eat, l / 3 the following should be cleaned and disinfected, are cut, are dug, now on sale.Fruit, carrot, cucumber Often eaten raw, washed with fresh water before consumption to remove parasite eggs and bacteria contamination and pesticide residue on the skin. Then soaked in water for 30 seconds, also using 5% lactic acid solution or other disinfectant after disinfection of raw.
  2. Cakes: Pastry production process must meet food hygiene requirements, the storage time to prevent the pastry vermin, mildew, and fatty acids failure. Stored at should be clean, dry, ventilated, and have rodent control, fly-proof equipment. High-quality soft bread texture, leaving it evenly golden roof or dark yellow, not coke, not students, full shape, flexible, non-sticky chewing teeth when feeling. Biscuits with light, clear pattern, crunchy and crisp flavor.
  3. Canned Food: Raw materials, production processes must comply with food hygiene requirements. High-quality canned smooth shell, no rust, no damage cracks and leakage of expansion, the full uniform solder joints. Vacuum tank must meet criteria, hit with metal rods lid light, crisp and solid sound. Opened the jar wall should not have corrosion, black or paint layer stripping. Be thoroughly fried food fried, crispy and no burning smell rancidity flavor, canned fruit, the flesh can not cook too familiar, block-shaped integrity, flesh not perfect, the color of natural, artificial coloring are not allowed. Transparent and clear broth, without impurities, usually 30% sugar, no smell. Canned fruit jam with the original color should be consistent, jam high viscosity, easy to pour out when dumping cans, standing without isolated juice, add tartaric acid or citric acid may be appropriate, no odor or flavor taste. Save the place can be ventilated, cool, dry, normal relative humidity should be 70% ~ 75%, the temperature below 20 to l ~ 4 for the best. Canned food shelf life is usually 2 years tin cans, glass and cans for 1 year. (15) Cold food: Cold food materials contain more sugar, eggs, milk and starch, for bacteria, such as production, sales links are occurring bacteria contamination have led people to intestinal infectious diseases.Beverage use of raw materials to produce fresh water should be good, flavor, color, should control the use of saccharin. Production site in full bloom containers, pipes should be thoroughly cleaned with steam or 0.1% to 0.2% liquid bleach disinfection, boil the material to be rapidly cooled after. Packaging should be clean and non-toxic, wrapping paper should be used in food-grade paraffin wax. Cold products to be stored on the refrigerator or the refrigerator to prevent melting of pollution, to ensure the hygienic quality of cold food. Cold food cold products should have the color and taste, same smell, odor, and foreign body. Soft drinks should be clear and transparent, not cloudy or precipitate is not leak tight cap.
  4. Alcohol: General health indicators for the pure white, transparent, wine, mellow taste, no strong irritation, no smell. Yellow rice wine, to clarify the non-hybrid loss, no sediment, with refreshing fragrance of the aroma, taste mellow and slightly sweet, not sour taste. Wine should be clear, and a natural color, red violet, or pale yellow, no precipitation, a grape aroma, a strong ester aroma, same smell, taste with fruit juice flavor, sour flavor when poor quality. Should be transparent and to clarify beer, no turbidity or sedimentation, golden color, floral wine with a normal, into the cup fine when dense white foam, to maintain a certain time does not disappear (small foam that bad fermentation and storage time is too long), taste crisp slightly bitter taste, no odor and sour coke.Liquor store at below 25 , wine, fruit wine and wine to about 20 , cooked beer 4 ~ 20 , beer 0 ~ 10 , the summer should pay attention to cooling. General wine storage period of 6 months, mature beer is 3 months, bottled draft beer 0 ~ 5 for 7 to 10 days, bottled beer for 5 days. But the closed bottle, mounted the altar wine, liquor, timeless, the longer, more concentrated flavor, the better the quality.

Service Preparation for Busy Restaurant


Service Preparation for Busy Restaurant

Description: http://www.hospitality-school.com/wp-content/uploads/2010/05/service-preparation-restaurant-221x300.jpg

Before allowing guest to enter into your restaurant and enjoy your service, you should prepare yourself first. If you don't organize yourself properly before starting your daily operation, then there is high chance you can't give desired service. Here are some key check list which you should consider before opening a restaurant for guest.
1: Punctuality:
All restaurant staff must be punctual. They should be present on time, at the restaurant 10 minutes before commencement of duty
2: Ready for the assigned job:
  • Check your uniform and appearance according to the hotel grooming standard. Read this tutorial: Proper Uniform of a Waiter in Hotel or Restaurant
  • Always give deep attention on your hygiene and grooming. Learn more about it: Personal Grooming Tips for Hoteliers
  • Must have note book, pen and cigarette lighter
  • Must not have any personal items on you (except locker’s key, meal card and I/D card)
  • In some restaurant, you are not allowed to keep more then a limited amount of money in your pocket during service.
3: Prepare the briefing:
  • If you are captain or restaurant manager then prepare the briefing. Collect all information needed and write them down on the notice board (example: daily specials, occupancy, functions, promotions, etc)
  • Ask for feedback, write down their comments and follow up if necessary
  • Check the appearance and grooming of your subordinates.
  • On the other hand, as a member of the team, it is your utmost duty to present in the briefing on time with proper uniform.
  • Listen with full attention and don't hesitate to ask if you are not clear about some points.
  • never gossip with your colleagues while briefing going on
4: Topics of Briefing:
  • Brief staff regarding functions and events (their requirements and procedures)
  • Brief staff regarding V.I.P guests list
  • Brief staff regarding table reservations
  • Brief staff regarding daily specials, seasonal items and other food promotions (how they are prepared, served and etc.)
  • Brief staff regarding out of stock items
  • Brief staff regarding hotel occupancy levels and anticipated trends (expected covers, revenue, average check)
  • Brief staff regarding hotel activities and other info.
  • Brief staff regarding up selling activities and delighting the customer
5: Briefing Guideline:
  • A service briefing should be conducted at the beginning of every shift. And if necessary at the end of a shift.
  • Use the attached checklist to conduct your briefing.
  • Don't make the session too much boring, make it enjoyable and show respect on your colleague's comment.
6: Opening Restaurant & Checking Check list:
  • Pick up keys from the Security  Department, open the door & turn on the light.
  • Make the environment fresh. let the fresh air come and remove dampness

7: Checking Cleanliness:
  • Table set-up includes flower, glasses, cutleries, chinaware, napkin , ashtray, salt and pepper shaker.
  • Exchange the dirty linens at the Housekeeping’s linen room based on a trolley exchange system “one for one ”.
8: Setting the Table:
  • Lay table setting according to table top standard.
  • All table setting has to be completed before the outlet closes for the day before the next shift starts the following day.
  • All table settings must be collected from the Stewarding dish washing area the same night for the next morning staff to clean.
9: Opening the Bar:
  • Clean the bar counter with a  cleaning cloth.
  • Check bar inventory and fill in the opening stock column in the inventory file.
  • Pick up all requested items from the Food and Beverage store room.
  • Fill ice in the clean ice bin.
  • Prepare  standard beverage garnish includes lemon wedge,
  • slice lemon ring, parsley and salt.
10: Open the restaurant:
  • After careful checking, open the restaurant for guests.
  • Follow same briefing guideline on each shifts.

Restaurant Health Management


Restaurant Health Management

Description: http://www.hospitality-school.com/wp-content/uploads/2010/05/restaurant-health-management-300x201.jpg

            Restaurants The main objective of Health Management offers wholesome, safe to human meals. Such as negligence and health management, the impact may spread to many people, their severity can not be ignored. So health is to ensure that catering meals to the primary health conditions, are also important factors affecting food. Food service staff should learn and abide by the promulgation of the Food Sanitation Law, and strict attention to food, personal, utensils, and environmental health.
A: Food and Health Management:


  1. Food should be thoroughly cleaned, conditioning, storage areas and containers should be kept clean utensils.
  2. Food as soon as possible, and then cooking for the food. Good food should be consumed as soon as possible. Should pay attention to heating and refrigeration, bacteria in more than 60 or above in order to be kill, 10 the following bacterial growth can slow down, -18 Following the bacteria can not breed.
  3. Selection of fresh material as possible, because the bacteria do not contain more fresh ingredients, conditioning the future there may be residual bacteria, and very easy to breed bacteria. Fish menu, refined products, fried egg salad, sausages easily become the cause of poisoning food, so do not have the best summer.
  4. If the non-use can not, we should pay special attention to selecting and cold storage and conditioning.
  5. Salt, sugar, vinegar, hinder the role of bacteria, may wish to use more. Conditioning should pay attention to heat thoroughly to kill harmful bacteria.
  6. Food should be cooled to room temperature or lower temperature, then put in boxes and then place in hot food, it will speed up the bacteria.
  7. We should pay attention to preservation and reproduction of bacterial contamination, and stored at 10 under cold storage. If the ventilation is good, it can prevent bacterial growth and corruption; therefore not too early into lunch. Hot lunch stacked, or direct sunlight, or placed in warm place, will have adverse effects, should be avoided.
  8. By rat feces if food, flies, cockroaches and other pollution can also cause poisoning, so food should be stored in cupboards and covered containers to avoid contamination; packaging containers in storage are vulnerable to dust, insects, rodents and other contamination Therefore, attention must be preserved. Best when used with chlorine prior to 50ppm or more after the use of relatively safe water disinfection. In addition, the packaging not too thick, so that the heat caused by bad bacteria multiply.
  9. Staff should be in good health, clean clothes, clean hair, fingers, and good hygiene practices. Are not to finger any time direct contact with food, and to clip, chopsticks ideal food to take place.
  10. Lunch from production to supply, the shorter the better, lower the temperature the better, if possible, preferably after a thorough thermal eat, but also help prevent food poisoning. Hot summer days, it is best not to take lunch to go mountain climbing or hiking trips, because temperatures above 30 , not for hours, it will produce enough to cause staphylococcal antitoxin poisoning.
  11. Food preparation industry is a large number of dishes available to the consumer sectors, operating as the first priority should be to health, such as a slight mistake in the food unclean, do not meet health standards, it will detract from nutritional value, its impact not only be punished, even more serious is the loss of safe and reliable reputation. Therefore, the restaurant business should be the most important health conditions.



2. All kinds of food hygiene requirements:


  1. Fresh meat: Good meat should be shiny, red uniform, white fat, looks slightly dry or slightly moist, touch sticky, elastic, that pressure recovery immediately after the depression, no smell, cooking in the broth of transparency, to clarify, fat reunion in noodles, fragrant.
  2. Visceral: Intestinal milky white, slightly soft, slightly tough, no pus points, bleeding, no smell. Stomach was white, mucous membrane integrity and firm, and no smell. Kidney was purple, glossy, flexible, no vesicles or deformity, smell normal. Heart light red, the Department of white fat, strong and flexible, no smell. Lungs pink, flexible, edge-free lung malayi, no smell. Liver was brown, smooth coated, flexible, firm texture.
  3. Meat: Ham, bright color and dark red meat, fat and transparent white, flesh dried fruit, fragrant. Bacon red, fat, white color, flesh compact, no smell. Cooked sausage casing integrity, casing and tight over the meat filling, no mucus, red meat, fat and transparent jade, no foul taste and rancidity. Butter braised pork no smell, the pieces have been cooked center, look no foreign body contamination. Dried pork floss were golden or pale flocculent, loose fibers clean, no smell.
  4. Fish: Surface shiny, with clean and transparent mucus, scales complete, easy to fall off, no smell, eyes bulging full, transparent cornea; gill color red no mucus; abdominal solid no flatulence, flexible, white anal hole depression; meat firm, has flexibility, blood does not.
  5. Frozen fish: After thawing the fish hard texture, bright color, clean and pollution-free surface. Fresh meat section is not corrupt, and similar fish.
  6. Crab: The agility and can crawl, cut open the discoloration after the bowels of the sticky smell.
  7. Swimming Crab: Dorsal shell blue brown, clear and shiny texture, crab foot white walls, white or with gill micro-brown, rich roe and sperm freezing fixed, Buzu closely connected with the body, brought crab bodies, the Buzu no sagging phenomenon.


  1. Birds: Health comb color red, straight, soft meat bearded, big round eyes of God, shut the mouth dry, crop odorless, water and product water, Liang Chi close to the chest wall, closely feathers shiny, clean hair around the anus clean, anal wet pink, breast fullness and flexible, robust and powerful legs, freedom of movement. After the mass slaughter of poultry meat with the other. Dead birds with green skin, dark red purple dead spots, fat, dark red, purple blood vessels in storage, poultry meat section is not dry, dull red color inelastic, a small amount of blood drip out. Before thawing frozen poultry, poultry and poultry mother milk yellow skin color, public and poultry, You Qin, lean poultry skin color reddish. After thawing section dry, reddish muscles.
  2. Eggs: There are good fresh egg white frost, clean sound, X-ray transparent chamber is small, a little egg yolk shadow, no spots. Egg ice melting, the liquid yellow uniform, no odor and impurities. Salted exterior shell integrity, no visible mold, water rippling wave of mild influenza, according to a transparent light protein, Hongliang clear, yolk narrow, close to the shell, opened the thin transparent colorless protein, egg yolk concentrated red, cooked After the yolk has fat and a sandy feeling, a scent. Preserved egg outer package material integrity, not musty, no turbulence rocking sound, X-ray showed a tortoiseshell color, freezing fixed, open, protein coagulation, be flexible. Profile in the yolk pale brown, yellow, central part slightly softer, not spicy aromatic flavor. Egg yellow powder was loose powder or easy to block, yellow uniform, no odor and impurities. Egg white film was the chip-shaped or clastic, pale yellow, no smell and impurities.
  3. Food and beans: Food particle integrity, hard and tough, no moldy insects and debris, color white, the water content of 15% or less. Full grain legumes, no insects, hanging wire, and mildew. No beans ground rice and tofu plaster feet, fine texture, with a knife, the cut surface clean rings off the entire plate tofu, do not collapse after exposing cloth. Oil tofu soft, not wet heart, there are bright orange. Dried bean curd, hand arrangements will surface not hairy, no water, squeeze incision. Tofu can be opened broken clothes, shiny, soft and not become moldy. Vegetarian chicken cut light cracks, no taste non intact and heavy base.
  4. Vegetables: No yellow leaves should be fresh, no wounds and rotten spots.

  1. Fruit: Quality fruit skin color, bright, crisp and fresh in quality, there is the smell. Some fruit rot than fruit body l / 3 can not eat, l / 3 the following should be cleaned and disinfected, are cut, are dug, now on sale.Fruit, carrot, cucumber Often eaten raw, washed with fresh water before consumption to remove parasite eggs and bacteria contamination and pesticide residue on the skin. Then soaked in water for 30 seconds, also using 5% lactic acid solution or other disinfectant after disinfection of raw.
  2. Cakes: Pastry production process must meet food hygiene requirements, the storage time to prevent the pastry vermin, mildew, and fatty acids failure. Stored at should be clean, dry, ventilated, and have rodent control, fly-proof equipment. High-quality soft bread texture, leaving it evenly golden roof or dark yellow, not coke, not students, full shape, flexible, non-sticky chewing teeth when feeling. Biscuits with light, clear pattern, crunchy and crisp flavor.
  3. Canned Food: Raw materials, production processes must comply with food hygiene requirements. High-quality canned smooth shell, no rust, no damage cracks and leakage of expansion, the full uniform solder joints. Vacuum tank must meet criteria, hit with metal rods lid light, crisp and solid sound. Opened the jar wall should not have corrosion, black or paint layer stripping. Be thoroughly fried food fried, crispy and no burning smell rancidity flavor, canned fruit, the flesh can not cook too familiar, block-shaped integrity, flesh not perfect, the color of natural, artificial coloring are not allowed. Transparent and clear broth, without impurities, usually 30% sugar, no smell. Canned fruit jam with the original color should be consistent, jam high viscosity, easy to pour out when dumping cans, standing without isolated juice, add tartaric acid or citric acid may be appropriate, no odor or flavor taste. Save the place can be ventilated, cool, dry, normal relative humidity should be 70% ~ 75%, the temperature below 20 to l ~ 4 for the best. Canned food shelf life is usually 2 years tin cans, glass and cans for 1 year. (15) Cold food: Cold food materials contain more sugar, eggs, milk and starch, for bacteria, such as production, sales links are occurring bacteria contamination have led people to intestinal infectious diseases.Beverage use of raw materials to produce fresh water should be good, flavor, color, should control the use of saccharin. Production site in full bloom containers, pipes should be thoroughly cleaned with steam or 0.1% to 0.2% liquid bleach disinfection, boil the material to be rapidly cooled after. Packaging should be clean and non-toxic, wrapping paper should be used in food-grade paraffin wax. Cold products to be stored on the refrigerator or the refrigerator to prevent melting of pollution, to ensure the hygienic quality of cold food. Cold food cold products should have the color and taste, same smell, odor, and foreign body. Soft drinks should be clear and transparent, not cloudy or precipitate is not leak tight cap.
  4. Alcohol: General health indicators for the pure white, transparent, wine, mellow taste, no strong irritation, no smell. Yellow rice wine, to clarify the non-hybrid loss, no sediment, with refreshing fragrance of the aroma, taste mellow and slightly sweet, not sour taste. Wine should be clear, and a natural color, red violet, or pale yellow, no precipitation, a grape aroma, a strong ester aroma, same smell, taste with fruit juice flavor, sour flavor when poor quality. Should be transparent and to clarify beer, no turbidity or sedimentation, golden color, floral wine with a normal, into the cup fine when dense white foam, to maintain a certain time does not disappear (small foam that bad fermentation and storage time is too long), taste crisp slightly bitter taste, no odor and sour coke.Liquor store at below 25 , wine, fruit wine and wine to about 20 , cooked beer 4 ~ 20 , beer 0 ~ 10 , the summer should pay attention to cooling. General wine storage period of 6 months, mature beer is 3 months, bottled draft beer 0 ~ 5 for 7 to 10 days, bottled beer for 5 days. But the closed bottle, mounted the altar wine, liquor, timeless, the longer, more concentrated flavor, the better the quality.

Remember while Referring Problems to Superior


Remember while Referring Problems to Superior

Description: http://www.hospitality-school.com/wp-content/uploads/2010/07/referring-probelm-to-superior-tutorial.jpg

 

 

 




Dear Team, today, in this Training I want to draw your attention to a very important topic. Today we will learn some key points which we must remember while referring any problem to our superior. As a hotelier you should ensure these basic points while taking any problem to your boss:
  1. Make sure that you inform him all facts and information that the guest has confirmed.
  2. You should Know exactly what the guest expect from you.
  3. Give your superior an account of your conversation with the guest.  Do not exaggerate to make yourself look efficient.  Stick to the facts. Do not hide anything.
  4. Tell your superior about any promises you have made to the guest. This is very important. Even do remember this point when another colleague comes to take your place in his own shift.
  5. Know at this point if your superior is going to handle the situation or if you will keep on working on the problem itself.
Dear Hoteliers, Do remember, it is not always in your best interest nor the guest’s to “pass the buck” to a person of higher authority.  You should try to solve the problem on your own.  If your guest insists or dissatisfied, then seek further assistance.

Real Life Courtesy Training for Waiters


Real Life Courtesy Training for Waiters

Description: http://www.hospitality-school.com/wp-content/uploads/2010/05/courtesy-training-waiter.jpg
           
Dear Colleges, this is a Training. is about Courtesy. It is the hallmark of a good waiter to be courteous on all occasions not only towards guests but also towards his colleagues and other people working in the same unit .Courtesy should be inherent in his nature and a sign of his desire to please those with whom he comes into contact. His manner should not be just a part of the “technique” of the restaurant. The advantages and necessity of being courteous should be emphasized as it not only smoothens operations but also ensures better ties.
Courtesy Training for Waiters:


  1. After a waiter has served breakfast and a guest is leaving, he should say “ Thank you, have a pleasant day” It should be said with utmost sincerity.
  2. When approaching a guest use the word ‘assist’, e.g. “May I assist you “ or “ May I be of assistance”.
  3. When guests are leaving after lunch or dinner or even if they have just stopped in for a cup of coffee or a drink, say “Thank you. I hope every thing was all right. Do come again, or “ It’s been a pleasure serving you. Please come again soon.”
  4. Always present the check without delay. Keep it at the side station when the guests are nearing the end of their meal.
  5. While taking an order the waiter should approach the guest from the left and place the menu in front of him and inquire, “ May I have your order, Sir/Madam ?” Wait patiently facing the guest until after any necessary advice asked has been given, and the order is complete. Give the guest enough time to decide what he wants and do not rush him.
  6. Guests should never get the feeling that they are being hustled. It is really proper to let them finish their drink before asking for their food order. In the evening this holds true. At noon a lot of people are on a tight schedule so the lunch- time menu should be presented as soon as the guest is seated. Before taking the food order the waiter should ask whether they would like a should take the food order and serve it as soon as it is ready. If the answer is “yes”, the drink is placed on the table the waiter should ask, “Would you like to order now or shall I come back later?” If the answer is “later” the waiter the guest is finishing his drink. If the guest orders right away, the food should be brought as soon as it is ready to serve, even if the guest has not finished his drink. Drink “May we bring you a drink before lunch?” If the answer is “No” he should take the food order and serve it as soon as it is ready. If the answer is “yes”, the drink is placed on the table the waiter should ask, “Would you like to order now or shall I come back later?” If the answer is “later” the waiter the guest is finishing his drink. If the guest orders right away, the food should be brought as soon as it is ready to serve, even if the guest has not finished his drink.
  7. If a guest says his food or drink isn’t right, the waiter should not tell him so, even if he is sure that the guest is wrong. The waiter should tell him “I am sorry. Please let me bring you another or may I bring you another or may I bring you something else?” The waiter should take the order back to the kitchen and tell the chief to replace it. If he has any trouble, he should tell the manager.
  8. In case there are restaurants having bar counters or bars in the immediate neighborhood of the restaurant, guests who cannot be seated in the restaurant should be asked if they wish to wait in the bar until a table is available. If possible the supervisor should accompany the guest to the other facility to make sure that they will be taken care of properly.
  9. In case a waiter is busy and cannot attend to a guest at once, he should inform him that he will attend to him immediately or in a moment.
  10. If the waiter knows the guest’s name it is advisable to address him by his name as this shown that the guest is getting personalized service.
  11. A guest may become impatient if he cannot catch the waiter’s eye. The waiter should never ignore guests or just pass them by, because they are not on his station. He should stop and acknowledge the call, by saying politely, “I will send your station waiter, sir “.
  12. When two tables are occupied approximately at the same time, the waiter must take the order of the first party, first.
  13. Each guest entering the restaurant must be received at the door by the hostess or the supervisor in a cordial and pleasant manner and be conducted to a seat. Chair should be held for the convenience of all lady guests, and gentlemen if possible.
  14. Guests must be asked prior to seating whether the table, which they have been allotted, is agreeable to them.