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Street of a round-mouthed food vessel with two or four loop handles publishs fir
From;    Author:Stand originally
Go up inside 5 minutes cold dish hot food goes up inside 20 minutes -- street of a round-mouthed food vessel with two or four loop handles publishs first area meal to serve a standard

Beijing evening paper signs up for dispatch (exercitation reporter Zhang Nan) cold dish goes up inside 5 minutes, hot food goes up inside 20 minutes... this morning, " standard of quality of service of meal of area of street of a round-mouthed food vessel with two or four loop handles " come on stage formally, from this this city had first area meal to serve quality standard.

Food of area of street of a round-mouthed food vessel with two or four loop handles serves association controller introduction, the cafeteria style that goes up as a result of street of a round-mouthed food vessel with two or four loop handles each different, dimensions and class also six to one, because this service water is gentle level of management is uneven. For this, street of a round-mouthed food vessel with two or four loop handles comes on stage " standard of quality of service of meal of area of street of a round-mouthed food vessel with two or four loop handles " , to all is located in the cafeteria on street of a round-mouthed food vessel with two or four loop handles manages main demand, staff safety of the service quality requirement in main demand, repast process, food is wholesome rubbish of hutch of requirement of bill of all alone of card of all alone of replenish onr's stock of raw material of requirement, food, eat and useless oil handle environment of requirement, repast system of requirement, business management.

Basis " meal of area of street of a round-mouthed food vessel with two or four loop handles serves quality standard " requirement, order dishes in the guest after the end, the demand inside 5 minutes exceeds the first cold dish, although cafeteria is busy when also should not exceed 10 minutes. And the demand inside 20 minutes gives the first hot food, if the guest does not have bit of cold dish, so the demand gives the first hot food inside 15 minutes. In addition, every table should provide Chinese food distinction at repast person the fair chopsticks of tableware and fair spoon, menu asks to be disinfected regularly, the clerk must not be before the client or to food sneeze, cough, the ground must not be swept to wait during client repast.



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