运营管理餐饮厨房流程英文版.ppt

The catering operation process The service processes of Pin Wei Zhai First----When customer walked into the door, the waitress was responsible to lead customers to take a seat. Second----After customers sitting, the waitress serve the tea . Third----Presenting menu allows customers to order by themselves, then they will serve the dishes With the fastest speed. Forth----It’s time for customers’ meal. During this time, the waitress will Provide rice and tea for customers. Fifth----Customers checkout at the end of the meal. Finally----The waitress clear the table, and be ready for the next batch of customers. The kitchen operation process -- process bottleneck Cooking in the catering operation, accounting for about 60% of the time 1、 Analysis menu 2、 Determine the cooking sequence（顺序） 3、 Commis Chef dishes 4、 Cook a dish 5、 Dishes on the table Technological Process 1.1 Sorting dishes, divided into vegetable dishes, cooking, soup and main dishes. 1.2 Check (Check whether have the same items on the list) 1.3 Analysis of food cooking time, in accordance with the first long after the short sequence 1.4 According to the food types, among different chefs cooking 1.5 Finished cooking, then serving. (Serving in the dishes order ） A variety of dishes, cooking time Vegetable dish: 2~3 minutes, with hot and sour potato silk as an example Cooking: 3~5 minutes, for example with sauteed shredded pork with green pepper The main course: 8~10 minutes, dry pot chicken as an example Soup: 3~5 minutes, with seaweed and egg soup as an example Hot pot: 1 minutes Check To view a few menu has no repeated names Will have the same dishes on the menu as well as cooking, reduce the use of time and customers’ waiting time Assign（分配） jobs According to the different chefs work, distribution of the corresponding dishes, chefs are responsible for the corresponding vegetable dish, cooking, the pot, the soup. Centralized personnel in accordance with the analysis of the menu