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 Kunshan Jinliyuan Catering Management Co., Ltd
Causes of poor contract operation of canteen
Time: May 28, 2019      Source: Jinliyuan      Key words: Suzhou canteen contract      Views: 970
    The canteen is not only the existence that can directly determine the stable development of the school, but also the key service object of the Logistics Department of colleges and universities. However, in the process of the continuous improvement of the school logistics, basically all schools get rid of the form of the canteen handled by the school, and the school generally chooses to contract the canteen to other companies or enterprises
    However, at present, many college canteens have poor operating efficiency and even loss. Through the investigation and Research on the current situation of some university canteens, the author analyzes several important reasons for the poor efficiency of University canteens, and puts forward some improvement measures
    The positioning of dishes is not in line with the hotel's business level, resulting in the problem of customers' complaints not being solved in time, and the loss of customers is more, which affects the growth of business. It is suggested to formulate dishes in line with the current situation of the restaurant, and use the mode of home style + middle and high-grade dishes. Customer is the center, keep the dishes that customers are satisfied with, solve the problem of customers' complaints in time, and stop making the same mistakes, Quality is life
    Due to the aging of kitchen stove equipment, the fuel and diesel are wasted, and the breakfast dishes are not properly controlled. The fire and water and electricity are saved, and the equipment is maintained in time. A preparation room is set up on the seventh floor to manage the breakfast dishes and seasonings, and purchase the breakfast dishes, so as to recover and beautify the breakfast dishes and reduce the waste
    The busier the business is, the worse the impression of customers will be. It is suggested that the restaurant and kitchen should have special personnel to take charge of it and strengthen the effective communication between the front office and the back kitchen, Listen carefully to the guest's opinions
    It is suggested that the purchasing department should keep a copy of the price list when the raw materials are imported. The chef can correctly calculate the price of the dishes only when the chef understands the price of the raw materials at that time. The raw materials with high price but not salable should be controlled
    The improper cooperation between the front office manager and the head chef results in the menu not up to the standard, often exceeding or not reaching the price and unreasonable dishes matching, which seriously affects the restaurant efficiency and customer satisfaction. It is suggested that the front office manager and the chef should cooperate closely. The front office manager and the chef are the core figures of the restaurant, Their work is not in place directly affects the success or failure of restaurants. They should often discuss and communicate with each other. They should be familiar with what happened in the front office and the back kitchen, and carefully analyze the opinions of customers
 
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