Service Process Standard for Restaurant Staff

Author: Tian Junping
Publisher:
Publish Date: 2007-01-01
Features: The "service" discussed in this book is not only the on-site service provided by front-line staff, such as store clerks, but also the service offered by kitchen and back-office personnel (serving the front-line staff). Only when the back office provides excellent support to the front office can the front office better serve customers. This book focuses on the theme of "service" and designs a comprehensive service process for restaurant staff, including the dietary preparation and quality control of kitchen chefs, the work of raw material procurement and storage personnel, the cleaning and sanitation services of cleaners, the service process of 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 back offices. By working together as a team, the restaurant can attract, impress, and retain customers. Through this book, readers can understand the standard operating procedures for various service tasks in a restaurant. Whether you are a restaurant owner, manager, or staff member, this book is highly beneficial.