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1、Breakage Control破损控制破损控制记住:急躁操作导致餐具破损,从而造成浪费!记住:急躁操作导致餐具破损,从而造成浪费!餐具破损不是自然发生,而是人为造成餐具破损不是自然发生,而是人为造成!Do YOU KNOW ?你知道吗?你知道吗?你是否曾想过这些钱可能是你的分红、奖金,或许还能把你从裁员危机中解救出来?nBreakage control refers to the principle of good organization in the washing of tableware in any food service establishment. 破损控制是指任何食品服务行
2、业对器具洗涤的良好组织nBreakages could cause the company thousands of dollars every month. 破损会每月给企业导致成百上千元的资产流失。Module 1Introduction to Breakage Control 破损控制介绍破损控制介绍What Is Breakage Control?什么是破损控制?nWhen cleaning of tableware, take good care of them as most of them are fragile, such as: 在清洗器具时,要细心照顾,因为他们大多数是易碎
3、的,例如:nChina ware 瓷器nGlass ware 玻璃器皿nPlastic ware 塑料器皿nPorcelain ware etc. 搪瓷器皿等等。Module 1Introduction to Breakage Control 破损控制介绍破损控制介绍What Tableware Are Breakable? 哪些餐具易碎?nWe can reduce breakages through proper: 我们可以通过以下操作来减少破损:nBussing 使用推车nTransporting 运送nSorting 分类整理Module 1Introduction to Breaka
4、ge Control 破损控制介绍破损控制介绍How Can Breakages Be Reduced? 如何减少破损情况的发生?A badly loaded tray is a frequent cause of breakage accidents.摆放不齐的碗碟通常是导致破损的起因。It takes a bit longer to load a tray correctly,but it makes your job easier in the long run, and it reduces the risk of an accident!整齐地摆放碗碟会用较长时间,但是这可以使你的运
5、送工作更轻松,而且可以减少事故的发生。Module 2Main Hazard Areas Of Breakages破损发生的主要危险区破损发生的主要危险区Bussing 收集nThe guiding principle to control breakage is good organization. 首要原则就是用良好的组织来控制破损的发生nWhen Bussing 在收集时nSeparate every item and stack by type. 将每种物品分类堆放nPlace cutlery and glasses to the sides. 将刀具,玻璃器皿放于两边nTrays m
6、ust be balanced, and not overloaded. 碗碟必须摆放平稳,不要超载。Module 2Main Hazard Areas Of Breakages破损发生的主要危险区破损发生的主要危险区Bussing 收集nA properly stacked tray is the first step in reducing accidents in transit. Avoid further hazards by ensuring the following: 在运送过程中,正确摆放碗碟是减少事故的第一步,要近一步避免危险的发生,需注意以下几点:nMake sure t
7、hat you are wearing safe, comfortable shoes. 确保你穿着既安全又舒适的鞋子nLook out for slippery or uneven floors. 小心光滑,不平坦的地面nWatch out for broken floor tiles, gullies and floor drains. 注意破损的地面瓷砖,下水道和排水管nWatch out for anything that could make you lose your footing. 注意一切会绊脚的东西nStay in the correct traffic lane to a
8、void collision with other staff. 运送过程中,保持适宜的路线以免与其他员工发生冲撞nBe especially careful when floors are being cleaned. 在正进行地面清洁时,尤其要小心Module 2Main Hazard Areas Of Breakages破损发生的主要危险区破损发生的主要危险区Transporting 运送nSorting refers to the separation of tableware into types and groups that can be rack together, such
9、as side plates, soup bowls, oval plates, round dinner plates etc. 分类是指将可以摆放在一起的器具按种类分组,例如: 盘子、汤碗、椭圆形碟、圆形餐盘等等nCorrect sorting of tableware will help to prevent them from toppling over and speed up the racking operation. 正确的器具分类有助于避免器具倒塌,并可加速器具摆放nThe process of sorting tableware into types and groups
10、is called The Decoy System. 将器具分类的过程称做餐具引导系统Module 2Main Hazard Areas Of Breakages破损发生的主要危险区破损发生的主要危险区Sorting 分类整理nWhen soiled tableware are brought into the kitchen for washing, they should be placed in the Decoy System. 当油污的器具被送到厨房清洗时,器具应按餐具引导放置。nWhat Is A Decoy System? 什么是 餐具引导系统?nDecoys are tabl
11、eware samples laid down for the waiters to follow. 餐具引导即摆放餐具样品,以便让服务员做为参考仿效.nEvery type of tableware such as all sizes of plates, glassware, cutlery and pre-soaked items are laid down on the table. 每种器具例如:各种尺寸的碟子、玻璃器皿、刀具和要浸泡的物品都摆放在桌子上。nThe Decoy system helps the dish wash operator to do his job more
12、 efficiently. 餐具引导系统可帮助洗碟机更高效地工作。nReduces breakages. 可减少破损nKeeps everything tidy and in place. 使每件物品整洁有序Module 3 Decoy System 餐具引导系统餐具引导系统这是避免餐具破损的关键!这是避免餐具破损的关键!The Decoy System helps to make soiled tableware for easy pre-washing. 餐具引导系统使得油污的器皿预洗更简便。“Every moment of handling is a potential to break
13、age accidents!”每一次的操作都有可能导致餐具破损!Care At Every Step Is Needed!每一个操作步骤都小心谨慎!每一个操作步骤都小心谨慎!Module 3 Decoy System 餐具引导系统餐具引导系统nRacking is the most important operation in the Machine Ware Washing process. 摆放是机洗器具过程中最重要的操作nNEVER rack with mixed sizes, flatware and holloware together. This could lead to bre
14、akages for glasses as well as the plates being scratched. 永远不要将不同尺寸的器具摆放在一起,或是将扁平的器具和中空的器具码放在一起,这会导致玻璃的破损,也会使碟子出现划痕。nOver loading racks can cause breakage as well as incomplete wash actions. 超载的堆放会导致破损,也会使洗涤不彻底nNEVER load with one rack on top of each other in the machine. 绝对禁止将一筛餐具堆放在另一筛餐具上Module 3
15、Decoy System 餐具引导系统餐具引导系统Racking & Loading 摆放与装载nCare should be taken when cleaned and air dried tableware are transferred for storage. 在搬运清洁晾干后的器具去储存时一定要小心操作nMake sure that wares are not stacked too high. 切勿将器具堆放过高nHandle wares carefully as they can be scratched when over stacked. 拿放器具要小心,因为在摆放
16、过程中会产生划痕nWhen wares are stored in passageways, make sure that they are properly stacked and safe from passing traffic. 当器具储存在过道时,确保他们堆放正确而且安全,不会被来往的员工或工具碰坏nStore room for wares should be kept clean and tidy at all times. 储物间任何时间都必须保持整洁整洁的储存室就是安全的储存室。Module 3 Decoy System 餐具引导系统餐具引导系统Storage 储存nWhen
17、glasses become opaque in colour, they should be discarded as they can become brittle and subject to breakage. 当玻璃器皿的颜色灰暗,便可能导致破损。nObserve all entry and exit signs when moving through doors. Avoid collision with other staff. 在通过门口时注意观察进出标志,避免与其他员工冲撞。nLook out for wet floors! They are particularly haz
18、ardous. 湿地板容易引发破损,请小心nWhen transporting by trolleys, irregularities on the floor surface can cause the trolley to shed its load, if it is over and badly loaded. 在用手推车运送时,若过载或无规律摆放,且路面不平,就会导致装载的物品滑落。Module 4Breakage Prevention避免破损避免破损Pay special attention to the racking procedure. 特别关注摆放过程:nQuality t
19、ableware are important assets to the hotel. As they are fragile costly assets, treat them with respect, and keep them safe from accidents! 大量的器具是饭店重要的财产,因为他们是易碎的宝贵的财产,所以我们要爱惜他们并且使之安全并远离事故nTheir Average Cost 他们的平均成本.nDinner plate 9.00 餐盘9.00英镑nSoup Bowl 3.00 汤碗3.00英镑nStarter Plate 2.00 碟子2.00英镑nDessert Plate 2.00 甜点盘2.00英镑nCups&Saucers 5.00 杯子与托盘5.00英镑nWater Goblet 2.00 水壶2.00英镑nStainless steel Fork & Knife 12.00 不锈钢刀叉12.00英镑nSilver ware Fork & Knife 23.00 银制刀叉23.00英镑Module 4Breakage Prevention避免破损避免破损Breakages Co
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