1、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, th
2、en they will serve the dishes With the fastest speed.Forth-Its 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 kitc
3、hen 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 dishe
4、s, 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
5、 dishes order ）,A variety of dishes, cooking time,Vegetable dish: 23 minutes, with hot and sour potato silk as an example Cooking: 35 minutes, for example with sauteed shredded pork with green pepper The main course: 810 minutes, dry pot chicken as an example Soup: 35 minutes, with seaweed and egg s
6、oup as an example Hot pot: 1 minutes,Check,To view a few menu has no repeated namesWill 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 re
7、sponsible for the corresponding vegetable dish, cooking, the pot, the soup.Centralized personnel in accordance with the analysis of the menu to determine the order to complete the corresponding dishes, reducing the waiting time,example,第一个菜单 1、青椒肉丝 2、鱼香肉丝 3、干锅兔 4、青椒土豆丝 5、酸菜粉丝汤,第二个菜单 1、香菇肉片 2、鱼香肉丝 3、
8、水煮鱼 4、炝凤尾 5、番茄蛋汤,analysis of food: 1, repeated Yu-Shiang shredded pork and cooking. 2, Four chefs are responsible for their own food,Prerequisite: four chefs are idle, food is enough, table for two at the same time to arrive,Detailed cooking process,土豆丝3分钟,炝凤尾3分钟,鱼香肉丝6分钟,汤菜5分钟,干锅10分钟,青椒肉丝6分钟,香菇肉片5分钟,水煮鱼10分钟,番茄蛋汤5分钟,红色线条表示第一桌，蓝色线条表示第二桌,Table 1 serving time for 3 minutes, the completion time of 12 minutes, wait for 3 minutes. Table 2 serving time for 6 minutes, wait for 15 minutes, complete time for 6 minutes,Thanks for watching,
