Is it better to have a hotel in the front hall or in the back kitchen

Restaurants have their own advantages and disadvantages in the front office and back kitchen, and the specific choice should be based on personal interests and career planning.

The foyer is the first area that guests come into contact with when they enter the restaurant, so the decoration and service level of the foyer are crucial to the guest impression. Working in the front office gives you more opportunities to communicate with your guests and makes it easier to get feedback and opinions from your guests. At the same time, the front hall is also the image display area of the restaurant, and the staff needs to maintain the hygiene and image to ensure that guests can eat in a clean and tidy environment.

The back kitchen is the cooking area of the restaurant, and for those employees who are interested in cooking and food hygiene, working in the back kitchen may be more suitable. The work of the back kitchen requires employees to have certain cooking skills and experience, as well as a high level of responsibility for food hygiene and quality. Working in the back kitchen can learn more cooking skills and knowledge, and can also participate in the process of making dishes, which is very helpful for improving your cooking skills.

However, kitchen work usually requires unfavorable conditions such as long standing hours, high temperatures, and noise, which requires high physical and psychological qualities of employees.

To sum up, whether a hotel works in the front office or in the back kitchen has its own advantages and disadvantages. The choice between the front office and the back kitchen should be decided based on one's interests, career plans and physical condition. No matter what kind of job you choose, you need to be conscientious, responsible, diligent, united and cooperative, and provide high-quality service to guests.

Each has its own good, it depends on how you choose, first of all, the front office can learn from the waiter to the supervisor, to be the manager, and then to the store manager. Back kitchen.

The advantage is the head chef, and the premise must also start with the side dishes.

Hello dear, the front desk and kitchen salary of the hotel are not the same. The analysis is as follows:1

There must be less vertical buckets at the front desk'The average kitchen is about 6000. 2.The salary of the back kitchen is higher than that of the front office waiter.

The average salary of the kitchen in 2022 is not as good as in 2021, a decrease of 9% from 2021. 2021 salary, 2020 salary, 2019 salary, 2018 salary, 2017 salary, 2016 salary, 2015 salary, 2014 salary. Front office attendant salaries in 2022 were not as good as in 2021, down 5% from 2021.

2021 salary, 2020 salary, 2019 salary, 2018 salary, 2017 salary, 2016 salary, 2015 salary, 2014 salary. Statistics rely on the public data released by the major platforms, and the stability of the system will affect the objectivity, which is for reference only.

Summary. Managers in the catering industry are like princes and monarchs, not only to be familiar with the way to dispatch troops, but also to be good at coordinating the relationship between various parts. In the service industry, especially in the catering industry, only when each department performs its duties, divides labor and cooperates, and connects properly in the service process, can the entire catering enterprise run in an orderly manner, so as to achieve the purpose of profit.

When it comes to responsibilities, the responsibilities of the front office and the back kitchen are the most basic, which can be compared to the general and the phase, if the two can be harmonious and stable, and do wonderful, then not only the manager will be comfortable, but the customer will also be comfortable. On the contrary, the front hall and the back kitchen cannot be coordinated, resulting in contradictions, which not only hinders work, but also affects the image of the restaurant.

Managers in the catering industry are like princes and monarchs, not only to be familiar with the way of dispatching troops, but also to be good at coordinating the relationship between various parts. In the service industry, especially in the catering industry, only when each department performs its duties, divides labor and cooperates, and connects properly in the service process, can the entire catering enterprise run in an orderly manner, so as to achieve the purpose of profit. When it comes to responsibilities, the responsibilities of the front office and the back kitchen are the most basic, which can be compared to the general and the phase, if the two can be harmonious, stable and wonderful, then not only the manager will be comfortable, but also the customer will be comfortable.

On the contrary, the filial piety faction, the front hall and the back kitchen can not be coordinated, resulting in contradictions, which not only hinders the work, but also affects the image of the restaurant.

Hello! I'm so sorry! After consulting many sources, I did not find the relevant information about the problem you mentioned, and I could not help you in time, which is a pity!

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Is it good-looking, the dining lobby.

Hello! I'm so sorry! After consulting many sources, I did not find the relevant information about the problem you mentioned, and I could not help you in time, which is a pity!

The work of the kitchen of the restaurant includes: primary processing of vegetable raw materials as required, sorting and storing tableware to prevent pollution, cleaning tableware, etc.

A restaurant is a facility or public restaurant that openly provides food and beverages to the general public in a certain place, and it refers to a commercial canteen attached to a large hotel, train station, airport, etc., and is sometimes used as the name of a restaurant.

Hello pro one, because of the customer's special taste requirements caused by the conflict between the front office and the back kitchen. Due to the different tastes of customers, the requirements for dishes are also different. The front office service staff in charge of customer reception should convey to the back kitchen through the food delivery department after making a record of the customers who make special taste requirements, such as less salt and no chili peppers.

The kitchen has established rules for the feeding and cooking of dishes, which may affect the flavor of the dishes due to the different ingredients, or may be due to the large number of diners, the communication between the food department and the kitchen is not timely, and a slight negligence will lead to errors. If the customer can't eat the dish he is satisfied with, he will naturally complain to the front office service staff, which will often make the front office service staff feel dissatisfied with the stool. The second is the contradiction between the front hall and the coarse fiber and the imitation back kitchen due to the slow serving speed.

Customers come to the restaurant on a first-come, first-served basis, but they all ask the service staff to serve the food as soon as possible. The front office service staff can only pass the menu to the back kitchen after the customer has ordered, and the processing complexity of different dishes is different. In this way, when there are many customers, the kitchen may not be able to serve the dishes in time, resulting in customer dissatisfaction.

The front office believes that the problem of serving such dishes should be the responsibility of the back kitchen, and the back kitchen will think that the front office service staff has not arranged the service time for the problem. The two sides passed the buck to each other, and contradictions arose.

Summary. The nature of the work and the rest time of the kitchen and front office staff are different, so they are treated differently in food and beverage services. In general, kitchen staff are required to work long hours in the kitchen, and need to withstand high temperatures and pressures, so they are usually provided with free meals or subsidies.

In some large restaurants or hotels, there will be a special canteen or lounge in the back kitchen for them to eat or rest. In contrast, front office staff have relatively flexible working hours, but need to be served and respond to the needs of guests during busy hours, and need to pay attention to image and service quality. Front office staff are generally not entitled to a free meal at mealtime, but some restaurants or restaurants may offer staff discounts as well as a variety of dining options.

In general, the F&B industry should respect the efforts and contributions of every employee and provide them with appropriate benefits and treatments.

Good. I'm going to have a meeting to say.

The nature of the work and the rest time of the kitchen and front office staff are different, so they are treated differently in food and beverage services. In general, kitchen staff are required to work long hours in the kitchen, and need to withstand high temperatures and pressures, so they are usually provided with free meals or subsidies. In some big loss restaurants or hotels, there will be a special canteen or lounge in the back kitchen for them to eat or rest.

In contrast, the front office staff have relatively flexible working hours, but they need to serve and respond to the needs of guests during busy hours, and need to pay attention to the image and service quality. Front office staff are generally not entitled to a free meal at mealtime, but some restaurants or restaurants may offer staff discounts as well as a variety of dining options. In general, the catering industry should respect the efforts and contributions of every employee, and provide them with appropriate benefits and treatment.

How to put it.

Do you want to give feedback or explain the problem?

No. It's the back kitchen that eats better than the front hall.

I know what that means, do you want to explain the issue or give feedback on the issue.

Give feedback to your boss.

Dear boss, I would like to share with you some questions about the meals of the staff in the front office and back kitchen. From what I have observed and understood, the quality of food in the back kitchen staff is better than that of the front office staff, which can lead to dissatisfaction and stress among employees. As management, we need to ensure that all employees have access to fair treatment and benefits, including meals.

Therefore, I suggest that we consider solutions such as increasing the quality of food for the front office staff, or providing the same level of food to all front-of-house staff. I believe that by improving the dietary treatment of employees, we can improve the work efficiency of employees and increase the unity and mutual assistance among employees. Thank you for listening. letter key.