Service Process Standard for Restaurant Staff

Author: Tian Junping, Editor-in-Chief
Publisher:
Publishing Date: Not Available
Features: The "service" discussed in this book is not limited to the on-site services provided by front-line staff, such as store clerks, but also includes the services offered by kitchen and backstage personnel (serving the on-site staff). Only when the backstage of a restaurant provides excellent support can the front line better serve customers. This book focuses on the theme of "service" and designs a comprehensive service process for restaurant staff, including food preparation and quality control for kitchen cooks, the work of raw material procurement and storage personnel, cleaning staff's hygiene services, service procedures for front-line staff (greeters, order takers, food runners, cashiers, and supervisors, etc.), service etiquette, customer complaint handling, and communication and coordination procedures between the front and backstage. By doing so, it aims to mobilize the efforts of everyone to attract, impress, and retain customers. Through this book, readers can understand the standard norms of various service tasks in restaurants, making it helpful for restaurant owners, managers, and servers alike.