Inspection is divided into daily (weekly) routine inspection and random inspection.

Hygienic standard for tableware, cloth and service utensils

Porcelain tableware: seamless, crack-free, stain-free, clean and bright;

Glassware: no bending, no dirt, no damage, keep bright.

Cloth part: clean, ironed, stain-free, flexible and clean;

Furniture cleaning standard:

Turntable: clean, free of stains, greasy and flexible in rotation;

Dining table and dining chair: intact, neatly arranged, free of stains and damage, complete with spare items, free of garbage and bottle caps left over from meals. The service car is in good condition and effective, and there is no hidden danger of accidents;

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

Hygienic requirements of the restaurant environment (including the public area where the restaurant belongs):

Carpet and marble floor: clean and intact, free of garbage, stains and holes;

Windows and doors: the glass is clean, the window sill/door cabinet is free of floating ash, and the curtains are free of holes, stains and stock hooks;

Restaurant signs are bright and intact, without floating ash and cobwebs;

Lamps and air conditioners are in good condition and effective, bright and dust-free;

Decorations: the leaves are bright without floating ash, and the artistic pendant is a three-dimensional decoration: no floating ash and no stains, intact and correctly hung;

All the equipment in the restaurant (telephone, cash register, freezer, etc.). Whether it is in good condition, effective and clean;

Restaurant air: fresh and tasteless.

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

Requirements for the pantry:

The pantry should be clean and tidy (on the same floor as the dining room).

All the equipment in the pantry is in good condition, effective and clean.

Garbage without rice

All instruments and materials should be filed neatly.

other

Physical examination of new employees can be divided into two categories: physical examination at recruitment and regular physical examination.

Conduct regular health training for employees and do a good job in health education.

Western restaurant management system (reference)

Health work that must be done in each shift every day.

A. Morning shift: microwave oven, juicer, Buffy table, all marble countertop, window railing, food delivery workbench, flower display cabinet, vase display cabinet, ground marble, salad table.

B, middle shift: dining room murals, wall lamps, cleaning flower pot debris, dead corner garbage on the ground, open-air stoves.

C. Night shift: all marble surfaces, salad tables and warehouse floors.

2. Be sure to do sanitation every week.

Monday: clean the Buffy stove rack and iron railings;

Tuesday: sanitary wooden railings at the food outlet;

Wednesday: buffet table, cupboard, children's chair;

Thursday: clean the food delivery truck, table feet in area A;

Friday: the foot of the table in area B;

Saturday: all restaurant doors;

Sunday: the foot of the table in area C.

3. Be sure to do sanitation every month.

Every Sunday and the third Sunday of every month, do a comprehensive sanitation.

1), inspection is divided into daily (weekly) routine inspection and random sampling.

2) Hygienic standard for tableware, cloth and service utensils.

A, porcelain tableware: seamless, crack-free, stain-free, clean and in good condition, keep bright;

B, silver tableware: no bending, no dirt, no damage, keep bright;

C, glassware: no crack, no crack, no damage, keep bright;

D, cloth: clean, ironed, stain-free, bright as new;

E, service utensils: no greasy, no stains, flexible use, clean and intact.

3), furniture cleaning standards:

A. Turntable: clean, free of stains, greasy and flexible in rotation;

B. Dining table and dining chair: intact, items placed in order, free from stains and damage, spare items available, free from garbage and bottle caps. What's left after dinner; The service car is in good condition and effective, and there is no hidden danger of accidents;

C dining table: keep it clean at all times, and don't leave any food to prevent the introduction of bacteria.

4) Hygienic requirements of the restaurant environment (including the public area where the restaurant belongs):

Carpet and marble floor: clean and complete, free of garbage, stains and holes;

B, doors and windows: the glass is clean and intact, and the window sill/door cabinet is free of floating ash, dirt marks and glue hooks;

C, restaurant signs bright, intact, no floating ash, no cobwebs;

D, lamps and air conditioners: intact and effective, bright and dust-free, and the air outlet is dust-free;

E. Ceiling and wall surface: free from stains, dust, cobwebs and peeling;

F, decorations: flower stands and potted flowers (including mats and flower troughs) have no dust and cigarette butts, but the flowers have not withered and withered.

Second, the western restaurant billing system

1. The designated person is responsible for the bill (bill number) of each area, and the service personnel must prepare some menus, wine lists, pads, pens, etc.

2. When guests and guests inquire about buffets or snacks, they should check out immediately (the check-out cannot be accumulated). They should indicate the area code, station number, date, check-out time and employee's signature on the menu, indicate the meal type and number, and send it to the cashier for seal. The first copy should be sent to the cashier, the second copy to the customer, the third copy should be inserted on the desk card, and the fourth copy should be submitted to the regional foreman or supervisor for review.

3. If the guest adds a seat, the procedure is the same; If the guest is demoted, the procedure is the same as above (the bill is kept by the regional waiter and signed by the supervisor on duty or above);

4. The wine list should indicate the area code, station number, number of people, date, checkout time, employee's signature, name and quantity of items to be collected;

5. When the customer takes the guest, write down the time when the guest arrives at the restaurant. Guests should go to the restaurant for inspection immediately after entering the restaurant at the peak. If there are any nonconformities, he should immediately report to the foreman and write down the names of the people in the area.

6. When the guest asks to check out, if there are any drinks, he should ask if there are any drinks to be returned, take back the list in the drinks and the desk card, return the drinks to the bar, notify the cashier to check out, check the computer bill and the documents in the desk card, check out according to the prescribed procedures, and finally indicate the price on the bill and sign the name of the payer;

7. The stapler sends the third piece of paper to the customer's desk (box);

8. Inform each other after checking out with the regional service personnel, so as to avoid fee evasion;

9. Delivery: The guest pays the bill in cash, please mark "paid" on the bill, and then ask the guest to sign, and the signing procedure remains unchanged;

10. Senior employees should also make a bill immediately, indicate the name and position of the diner, and sign the bill accordingly;

1 1. The food and drinks sold on site should be sent to the cashier immediately after the checkout (as above);

Precautions:

1, timely billing, not cumulative billing, otherwise it will be treated as negligence;

2. If a guest escapes, the personnel in this area shall be responsible for compensation;

3. In case of flying orders, all compensation shall be implemented according to the employee manual;

4. If the table is assembled, two tables should be written, and the numbers of one table cannot be written separately (for example, if the table is assembled with B 1 and B2, the numbers B 1 and 2 should be written);

5. Matters not covered will be revised as necessary.

Third, the dining system of western restaurants

Under normal circumstances, the tableware delivered by the western restaurant should arrive at the guest's room on time 45 minutes after the delivery, so as to avoid the loss of tableware. If the guest has special requirements and can't take the meal in time, inform the next foreman to take charge of the follow-up work.

Receiving procedure: the food delivery staff prepares the corresponding tableware according to the order, writes down the room number, time, food delivery staff and the corresponding tableware on the tableware lending form, and takes the tableware lending form to the floor for the room attendant to sign, and accepts the corresponding tableware according to the list when receiving the goods, and asks the foreman/supervisor on duty to check it and sign it; If the tableware is lost, you need to contact the floor staff and the delivery staff on the same day to see if it has been accepted. If it is determined that the tableware cannot be recovered, due to the corresponding registration, a list will be made at the end of the month; If the guest doesn't notify to pick up the meal, the delivery clerk will take away all the tableware on the floor at the time specified by the restaurant at 14:00- 15:00 in the afternoon and 22:00-23:00 in the evening.

Four, the western restaurant library system

Each manager should make an inventory list according to the standard inventory in the dining area. After opening the bill, he must stamp and sign it, record it in the diary of the day, and then hand it in. When picking up the goods, he should carefully inspect the goods and check the quality. If he finds any quality problems, he should immediately notify the manager on duty to make corresponding adjustments. The time to pick up the department store is Wednesday and Friday. According to the regulations of the dining area, a list of department stores must be opened every Wednesday and Sunday and registered in the department store register. Due to the cost inventory, it is impossible to pick up the goods on the last day of the end of each month, so each dining area must be fully stocked one day in advance to operate normally.

Five, restaurant engineering problem management system

If employees in all regions find engineering problems, they should immediately make maintenance reports for maintenance, and consultants should make records in corresponding notebooks. After the project is reported for repair, the manager on duty shall be responsible for follow-up. If it is not repaired, they must do a good job of handover, notify the top leaders of each region, reflect the maintenance situation of the day in the daily diary, and ask the manager to coordinate and communicate accordingly.

Six, dining room utensils lending and recycling system

Items borrowed from other dining areas must be approved by the manager on duty before lending. When lending goods, you must register them clearly in the goods lending register. When returning goods, you should count the quantity, check the quality and sign the book after checking it. If the loaned items are not returned within one week, the manager in charge of this work must call me to return them on time. If you have any other questions, please inform the manager/supervisor and coordinate.