西餐1Westernfood1

1、西餐 1( Western food 1 )Sets out the different impression of the restaurant environment. Increase guest satisfaction. PedestalSpecific skills are:(1)According to the number of guests arranged corresponding places, so that the number of guests with the desktop accommodation capacityForce phase correspo

2、ndence. This will make full use of the service capacity of the restaurant.(2)The hotel guide should show good recommendation to guests, and recommend it in detailIn the process, the guest's choice should be respected so that the opinions of both sides can be well integrated.(3)When the first gue

3、sts arrive at a restaurant, they can be arranged closer to the entrance or departureCloser to the window, the guests later felt the restaurant was full of people, the structure of a livelyThe atmosphere, to avoid guests to leave bad impression.(4)For guests with children, try to arrange them as far

4、away as possibleEnsure the safety of children, but also conducive to the service of restaurant staff.(5)For brightly dressed female guests, the restaurant can be arranged in a more conspicuous placeTo increase the restaurant's bright colors.(6)For lovers who come to a restaurant, they can be arr

5、anged in a more secluded place.(7)Restaurant operation peak, the staff should be good at doing the scheduling and coordination work, flexible andTime to find a place for guests, master different table guests eating trends.TwoOrderThoughtful, enthusiastic and well ordered dishes that the needs of the

6、 guests can make guests feel better in the restaurant serviceThe value of the enjoyment enables guests to make a deep impression on the hotel restaurant and can increase the wineStore consumption.Restaurant staff should pay attention to the following when ordering dishes:(1)According to the guest

7、9;s living place and living habits orderFor elderly guests, you can recommend some loose, soft, no cholesterol, oil to themA less fat food.For those who are eager to eat and hurry, the restaurant can recommend some convenient and quick for themcater toguest'saspectsfor hisFood.The northern peopl

8、e prefer pasta, which is heavier and more salty and salty.Hunan, Guizhou guests taste heavier, prefer spicy food, Sichuan people likeSpicy food.Guests in Jiangsu, Zhejiang and Shanghai prefer sweet food and light flavor.The guests in Guangdong, Hong Kong and Macao students love, crisp, fresh, sweet

9、food, light taste, loveDrink soup before the meal.(2)Consider the guest's spending powerAverage consumer. This kind of guest makes up most of the restaurant and takes more time to orderIt's economical and the restaurant staff can recommend some home dishes to them.Wageearner. Although such g

10、uests do not seek high consumption, but there is a certain amount of consumptionAbility, restaurant staff can appropriately recommend some higher grade dishes to them.High consumer. This kind of guest pursues high consumption and high enjoyment. When taking orders, it takes into account the nutritio

11、n priceValue and ornamental valueRestaurant staff can recommend some more valuable dishes or fresh dishes to themGame(3)All kinds of food collocationA combination of cooking methods: at the sametime cooking, you can recommendguests to take into account the cooking, grilled,Dishes cooked by burning,

12、stewing, stewing, buckling, steaming, etc.The cold dish and hot dishes: dinner should be cold dish and hot dishes, when guestsOne point more and less when the hot cold dish, can make the appropriate reminder to the guests.The combination of serving speed: some dishes, such as theDongpo and the elbow

13、, are relatively longerSome guests recommend dishes cooked faster so as to avoid the waiting.Fourth, the combination of dishes color: when you order, you can consider the appropriate mix of different colors, green, yellow,Red, white, several colors, both can increase the visual pleasure and psycholo

14、gical ease, increase the customerHuman appetite.The combination of meat and vegetables: too much oily food is not good for your healthWhen ordering notice the appropriate collocation meat and vegetable dish.The combination of shapes: the shape of a piece of food, and tablets, tablets, such as the ve

15、lvet, different shapes of the dishesThe combination also helps to form the visual beauty and appreciate the foodVariety of cooking methods.(3)The number of guests is appropriate to the quantity of the dishRestaurant staff should consider the number of guests whenthey are recommending dishes to guest

16、sAccordinglyDetermine the weight of the orderBut the final portion of the dish must respect the wishes and the wishes of the guestsCircumstances.Usually the weight of each dish is establishedBut there are somespecial dishes that are based on the guest's needsAnd there are different weights.Three

17、Write.Writing dishes is to record the food needs of the guests, so that the restaurant can clearly grasp the needs of guestsAn important part of the service to accurately serve the guests.(1)When writing dishes, be sure to follow the guest's offer or requirement and write the guest's needsIn

18、 order to accurately write menu, if can not hear clearly or don't understand the main dish, don't presumeZhang should politely ask the guest.(2)Restaurant staff should wait patiently when guests cannot decide where they want to be,Warmly introduce and recommendthe flavor and characteristics

19、of the hotel's specialties and other dishes.(3)If the guest order is really slow or the restaurant is closing, use a tactful squarePolitely explain to the guest.Two, pendulum TaiwanTable and table, table shop, is the tableware, wine and auxiliary products according to certain specificationsThe p

20、rocess of laying the table neatly and beautifully. Including dining table arrangement, seat arrangement, mealDisplay and so onThe platform requires cleanliness and sanitationOrderlyOn your marks5Place properly,Convenient dining, complete package.OneTableclothTable cloth can be divided into two metho

21、ds: push and pull and net.(1)Push-pull typeWhen laying, table cloth suitable for table size should be selected and stand next to the master seatTableTable cloth with both hands, parallel discountPush forwardAnd pull backThe tablecloth is bulging and facing up,The center line seamis facing the master

22、 seat and the vice host seat. The four corners of the tablecloth and the legs of the table are straight and drooping, and the four corners are droopingThe straight part is equidistant from the ground and can not be ground.The patterns of the tablecloth are arranged in the center of the table, and then the chairs are covered after the table cloth is finished.2)Cast netAfter selecting the appropriate table cloth, the emplo