How does the food and beverage department classify the service level? 20

Dividing the waiter into 8 grades is okay for a star hotel, but it is a bit too much for an ordinary hotel.

Grades: Trainee Waiter - > C-level Waiter - > B-level Waiter - > A-level Waiter - > Junior Trainer - > Intermediate Trainer - > Senior Trainer - > Reserve Management Personnel.

Promotion criteria: new employees are rated as trainee waiters, and after one month of work, they are rated as C-level waiters; C-level waiters have no fault and no bad attendance in the month, and can be rated as B-level waiters if they work actively and conscientiously; B-level waiters can be rated as A-level waiters who have no fault or bad attendance in the month, work actively and conscientiously, and can order independently without mistakes; A-level waiter has no fault in the month, no bad attendance, work actively and conscientiously, has strong sales ability, and the average unit price of the customer is more than 80 yuan (standard self-determined) ......

We are set for five levels.

1) Position, rank correspondence table:

Grade, Rank, Position, Store Manager, Assistant Manager, Supervisor, Training, Operation, Intern.

1 Store manager.

2 Trainee store manager.

3 Administrative Assistants.

4 Assistant I.

5 Assistant II.

6 Administrative supervision.

7 Supervision.

8 Probationary Supervisors.

9 Supervision Training.

10 Trainers.

11 Apprenticeship Training.

12 Operator.

13 Operator.

Intern Intern.

2) Corresponding table of rank and rank salary.

Grade, Rank, Salary, Position, Store Manager, Assistant Manager, Supervision and Training, Operation, Intern.

Intern 0 Article 9 Rank Classification Standard Table.

Grade Criteria for grading Remarks.

Criteria for classification The use of grading grades.

Familiar with all aspects of the work of the restaurant, can put forward the final and most reasonable solutions to the problems that arise in the restaurant, excellent business operation level of each position, and can complete the business objectives of the company's decomposition. Those who have worked in a 4-star job for more than 1 year and are appointed as store managers with excellent results are considered as 5-level employees in principle, and are entitled to 5-star salary.

Familiar with all aspects of the work of the restaurant, can put forward reasonable suggestions for the problems that arise in the restaurant, and the business operation level of each position is good, and assist the store manager to complete the business objectives of the company's decomposition. Those who have served in 3-star for more than 1 quarter, have excellent work performance, and have reached the requirements of 4-star business level, will be promoted to 4-level employees and enjoy 4-star salary benefits.

3-star supervisors are responsible for their own business and must be responsible for guiding and supervising the work tasks of new operators and trainers, requiring high professional knowledge and experience, and those who have served in 2-star for more than 1 quarter have excellent work performance, and those whose business ability level meets the requirements of 3-star business level will be promoted to 3-star employees and enjoy 3-star rank salary.

2-star trainers are responsible for their own business and must be responsible for training and guiding the work tasks of new operators, requiring a high degree of professional knowledge and experience Those who have served in 1-star for more than 1 quarter have excellent work performance, and those whose business ability level meets the requirements of 2-star business level will be promoted to 2-star employees and enjoy 2-star rank salary.

Able to judge and respond quickly to the work of the restaurant position with their own knowledge and experience. During the internship period, those with excellent work performance and professional ability level reaching the requirements of 1-star business level will be promoted to 1-star employees and enjoy 1-star salary and treatment.

Interns do not need to have any special experience or knowledge, as long as they follow standard instructions and perform fixed, repetitive tasks.

Generally, hotels are divided by star ratings.

Five-star hotel: This is the highest level of tourist hotel. The equipment is very luxurious, the facilities are more perfect, in addition to the luxurious room facilities, the service facilities are complete.

There are a variety of restaurants, large-scale banquet halls, conference halls, and comprehensive services. It is a center for social, conference, entertainment, shopping, recreation, health and other activities.

Four-star hotel: luxurious equipment, perfect comprehensive service facilities, many service items, excellent service quality, indoor environment art, providing high-quality service. Guests can not only get high-level material enjoyment, but also get good spiritual enjoyment.

Samsung Hotel: Fully equipped, not only provides accommodation, but also conference rooms, amusement halls, bars, cafes, beauty rooms and other comprehensive service facilities. This type of medium-class hotel is the most popular and abundant in the world.

Two-star hotel: the equipment is general, in addition to the basic equipment such as guest rooms and restaurants, there are also comprehensive service facilities such as sales department, post and telecommunications, hairdressing, etc., and the service quality is good, which belongs to the general travel level.

One-star hotel: The equipment is simple, with two basic functions of food and accommodation, which can meet the simplest travel needs of guests.

The selection process is at the sole discretion of the local tourism authority.

As for the ABC D level hotel you mentioned, at that time, the health reputation of the hotel, the A-level unit was mainly self-disciplined, and the health supervision department only arranged annual health supervision and inspection; B-level units have a good reputation in health management, and the health department inspects them every six months; Class C units are inspected quarterly; The D-level unit is a high-risk unit under key supervision, and inspections are arranged every month.

So I want to know if the hotel is hygienic.

Look at ABCD Hygiene Credit Rating!

The F&B job levels are listed in the following order:

1. Food and Beverage Manager.

Job Title: Food & Beverage Manager.

Immediate superior: General manager or vice president in charge.

Immediate subordinate: Head of Food & Beverage.

2. Deputy Manager of Food and Beverage Department.

Job Title: Deputy Manager of Food & Beverage Department.

Immediate Supervisor: Food & Beverage Manager.

Immediate subordinate: Head of Food & Beverage.

3. Supervisor of Food and Beverage Department.

Job Title: Head of Food & Beverage.

Immediate Supervisor: Deputy Manager of Food & Beverage Department.

Immediate subordinates: Foreman of the Food and Beverage Department.

Fourth, the foreman of the catering department.

Job Title: Food & Beverage Foreman.

Immediate Supervisor: Head of Food & Beverage Department.

Direct subordinates: Waiters, waiters, and greeters in the catering department.

5. Waiter in the catering department.

Job Title: Food & Beverage Waiter.

Immediate Supervisor: Foreman of the Food and Beverage Department.

6. Catering Department Greeter.

Job Title: Food & Beverage Department Greeter.

Immediate Supervisor: Foreman of the Food and Beverage Department (Welcome).

7. Serving food in the catering department.

Job Title: Food & Beverage Delivery Officer.

Immediate superior: Foreman of the catering department (food delivery).

Characteristics of employees: 1. There are various types of employees and large differences in work content.

1) In catering enterprises, there are different types of division of labor involving managers, assistant managers, head chefs, finance departments, foremen and the division of various teams.

2) At the same time, different positions have different requirements for employees' academic qualifications and education levels, requiring different service technologies and requirements, and the differences in work content undoubtedly increase the difficulty of human resource management in catering enterprises.

2. The nature of employees' work is flexible, and the performance appraisal is difficult.

1) Catering enterprises involve all aspects of various departments and positions, and the nature of employees' work is also very flexible. Employees work in service places for most of their working hours, and there is a certain distance between human resource managers and waiters, making it difficult for managers to understand the whole process of employees' work. Stockpiles.

2) At the same time, while catering enterprises provide tangible products, intangible services are also the main supply, so most of the assessment and evaluation of service quality come from the inner feelings of consumers, so the lack of clear standards of assessment increases the difficulty of performance appraisal of human resource management departments. <>

The health status level is classified from good to poor, and it is classified as A, B, and C.

The hygiene status of catering units is divided into A, B, and C levels according to good to poor. D-rated restaurants have been eliminated. By the end of June 2013, the first dynamic rating of all licensed catering service units will be fully completed.

Including restaurants, fast food restaurants, snack bars, beverage shops, canteens, collective meal distribution units and kitchens and other catering service formats.

After the food safety level of catering services is uniformly made by the Municipal Health Bureau, it is sent to all districts and counties, and each district and county is responsible for issuing the notice board to the catering service units that have been quantitatively assessed, and inspecting and urging the catering service units to post, hang, and place them in prominent positions such as the door and hall of the catering service units, and publicize the food safety level of the catering service units to the public.

1. Dining room:

A restaurant is all about attacking a certain field.

Facilities or public dining establishments that openly provide food, beverages, etc., to the general public.

A restaurant may mean something like a restaurant, a restaurant that provides food and beverage services; A dining room, a room facility commonly seen in residential buildings, is sometimes connected to a kitchen or living room.

2. Lunch box industry:

The boxed food industry, also known as the fast food industry, is a major catering feature of the ethnic group based on rice food. With the change of urban people's lifestyle, the situation of eating their own lunch box meals at noon has become increasingly rare, and the fast food industry in the metropolis has developed rapidly.

A box lunch, also known as fast food, is generally a convenient meal based on rice food with various stir-fried vegetables and other non-staple foods in China.

3. **Kitchen:

It refers to the provider established by a catering chain enterprise, with independent places and facilities and equipment, which centrally completes the processing and production of finished or semi-finished food products and directly distributes them to catering service units.

4. Street vendors: Street vendors refer to hawkers who set up stalls to do business. Generally refers to itinerant small vendors who set up street stalls. There is no fixed operation of the store, and there is a free flow of sellers. In real life, it refers to unlicensed traders who engage in guerrilla warfare with city managers (chengguan).

5. Fast food restaurants:

It refers to the unit with centralized processing and distribution, on-the-spot meal distribution and rapid provision of meal services as the main form of processing.

Catering service licenses are subject to classified management according to the format and scale of catering service operators. The classification is as follows:

1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to units with meals (including Chinese, Western, Japanese, Korean, etc.) as their main business items, including hot pot restaurants, barbecue restaurants, etc.

1. Extra-large restaurants: refer to restaurants with a usable area of more than 3,000 (excluding 3,000) or more than 1,000 seats (excluding 1,000 seats) for dining.

2. Large restaurants: refers to restaurants with a usable area of 500 3000 (excluding 500, including 3000) or 250 1000 seats (excluding 250 seats, including 1000 seats) in the business premises.

3. Medium-sized restaurants: refer to restaurants with a usable area of 150 500 (excluding 150, including 500) or 75 250 seats (excluding 75 seats, including 250 seats).

4. Small restaurants: refer to restaurants with a usable area of less than 150 (including 150) or less than 75 seats (including 75 seats) or less than 75 seats. If the area and the number of seats belong to two categories, the category of restaurants will be counted as the larger of them.

2) Fast food restaurant: refers to the unit with centralized processing and distribution, on-the-spot meal distribution and rapid provision of dining services as the main form of processing.

3) Snack bar: refers to the unit with dim sum and snacks as its main business items.

Hello dear<>

The purpose of hotel grade classification is "hotel grade refers to the degree of luxury, equipment and facilities, service scope and service quality of a hotel." For guests, hotel grading can enable them to understand the facilities and services of a certain hotel, so that they can choose a hotel that suits their own requirements. Therefore, the level of the hotel's spirit actually reflects the needs of different levels of guests.

Under normal circumstances, for hotels of the same size and type, the average room rate is one of the objective indicators of the level of the hotel.