Employees in the catering industry (including new and temporary employees) should obtain health certificates before taking up their posts. Conduct a health examination once a year, and conduct temporary health examination when necessary. Workers exposed to directly imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E. ..
Suffering from active tuberculosis, suppurative or exudative dermatosis and other diseases that hinder food safety, food producers and business operators shall adjust them to other jobs that do not affect food safety. Catering service providers shall establish a daily morning inspection system. People suffering from diseases that hinder food safety should leave their posts immediately, and they can only resume their posts after finding out the reasons and curing the diseases that hinder food safety.
Catering service. It is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service labor. Hotel is one of the reception enterprises that provide facilities and services to entertain guests and provide catering.
Catering service: Service quality and service level are not only related to the benefits and reputation of the hotel, but also related to its survival and development. In the process of changing from institutionalization, proceduralization and standardization to individualization and diversification, the service goal we pursue is "harmonious service".
Quality management skills:
Catering service is the sum of a series of behaviors of catering staff to provide catering products for diners. High-quality catering service is based on first-class catering management, and catering service quality management is an important part of catering management system and hotel catering management. The purpose of its control and supervision is to provide high-quality and satisfactory service for guests.
Create good social and economic benefits of the hotel. First of all, we must establish standard procedures for catering services. When formulating service regulations, we must first determine the link procedures of the service, and then determine the unified actions, languages, time and equipment of each link, including ways and means to solve unexpected situations and temporary requirements.