Detailed hot pot knowledge and personnel training Seek guidance from superiors

The training content of the hot pot restaurant staff is as follows:

1. The use of menus, plus menus, and wine lists.

2. Corporate culture.

3. Management rules and regulations.

4. Politeness and etiquette.

5. Standing posture. 6. Walking posture.

7. a pallet. 8. Pour wine.

9. Mouth cloth folding.

10. Set the table.

11. Serve the pot and serve.

12. Closing the table.

In addition to the above service training, it also includes the following systematic learning of hot pot bases, seasonings, etc.

1. Hot pot base production.

The main system learns how to use dozens of natural spices to boil authentic Chongqing hot pot base according to the standard ratio. Here the focus is on learning ingredients, boiling methods, boiling time and other knowledge.

2. Raw material treatment.

The main system learns how to deal with dozens of boiled ingredients such as beef shutters, beef tripe, duck intestines, beef, mutton, fish fillets, meatballs, pig blood, tofu, coriander, chrysanthemum, mushrooms and mushrooms.

3. Make soup base.

The main system learns how to use old hens, old ducks, pig bones and other ingredients to make the best Chongqing hot pot soup base. Here you will learn how to make spicy soup base, spicy soup base, seafood soup base, clear soup base, as well as cooking and seasoning.

4. Sauce making.

This course mainly focuses on the ingredients of various sauces (dipping sauces) and how to make them.

5. Cook dishes.

Mainly systematically learn the shabu-shabu cooking methods of various Chongqing hot pot dishes. Here we focus on learning and mastering the cooking methods and skills of each ingredient; Add soup and soup base to customers halfway.

Hello, dear, about the training content of hot pot restaurant staff 1, cultivate the quality of basic nonsense, including ideology, culture, and business. When training employees in hot pot restaurants, they must first learn to mobilize their enthusiasm for work. Secondly, it is necessary to establish the spirit of enterprise, use the corporate culture of the hot pot restaurant brand to imperceptibly influence employees, and improve their service and banquet behavior.

Finally, comprehensively cultivate the professional quality of employees, and improve their ability to perform duties, create and implement. 2. The basic awareness of training, including expert awareness, team awareness, competition consciousness, creation consciousness, and advanced service awareness. First of all, connoisseurship awareness can induce staff to achieve a comprehensive application of existing knowledge to improve guest satisfaction.

Second, team awareness enables employees to quickly get in touch and take action in the event of a guest complaint or emergency. The third is the sense of competition, which can make the hot pot restaurant form a vibrant atmosphere. Fourth, the training of creative consciousness needs to establish a reward mechanism for the verification of creation and invention to protect the enthusiasm of employees to create.

Finally, the sense of advanced service is to be able to meet the next needs of the guests and solve the problems encountered by the guests in a timely manner.

It is recommended to go to a formal culinary college, which will teach students systematically. The college cultivates students' basic skills.

Always pay attention to the control of its knife work and fire temperature There are scientific teaching methods. The main thing is that the college will not only be the Teaching Bureau.

Row. The Academy aims to unleash students' natural instincts and liberate their minds.

Choosing a good school is to look at several aspects:

1) Whether the school's qualifications are very good.

2) The teaching equipment and teachers are not very good.

3) Whether the teacher is very experienced and whether there are famous teachers.

4) Whether the teaching content is mainly practical or theoretical.

5) Where will you be employed in the future?

Hello! There are many training institutions, you must choose the right one, now many institutions are large-scale enrollment, resulting in many students can not guarantee the quality of their final employment. When choosing a formal institution, you must look at these points:

1. There are many big bulls on the Internet who have summed up a lot of experience: three looks and five researches.

Three looks: legal, reasonable (training cycle, training costs, and promotional language), qualified (mature training system).

Five certificates: qualifications, courses, real scenes, auditions, and word of mouth.

2. The qualifications of the school are legitimate. Go to the Internet to check the information of the enterprise and the organization.

3. Courses: It is necessary to look at the courses, and then compare the descriptions of relevant positions on some recruitment**, the courses of some institutions look ridiculous, and there is no necessary course training, which is a waste of time. Be sure to see if the agency has real dry goods.

4. Real scene: It is necessary to go to the institution for a field trip, the class environment, the real scene of the class, and the status of teachers and students.

6. Word of mouth: It is best to find acquaintances or people who have been trained in the institution and ask about the situation.

Training is just a shortcut to someone to get you into the industry. You really need to rely on your own efforts.

The training service process of the hot pot restaurant is as follows:

1.Receiving process: Prepare the waiting card, meal card, and walkie-talkie, and the receiving table is neatly placed, the area is clean and clean, and the makeup is light, grooming, and the appearance is standardized.

2.Reservation (including ** two types of reservation methods in person) :* * contact before the bell rings twice and then rings three times; Accept reservations with correct etiquette; Record guest information and restate it to ensure that it is correct; Record the details of the guest in the booking record book; Write down the guest details on the reservation card so that it can be posted on the table or on the light switch in the private room before the meal.

If the private room is fully booked, apologize to the guest and explain, it is recommended that the guest order the table to disperse, the table is full, tell the guest the time to wait or introduce the guest to other branches of Little Sheep, do not let the guest lose; Guests who make a reservation in person will be given an order card when they leave, so that they can make reservations in the future.

3.Welcome: Guests must be greeted within 6 seconds of arriving at the door; When greeting guests, make eye contact with them, smile and ask them, "Welcome to Mr. Little Sheep, do you have a reservation?" Please ask your surname You ordered the number X, please here"

If there is no reservation, arrangements will be made for them at that time; When there is a waiting room, comfort and serve the waiting guests; The leaders of each floor make full use of the walkie-talkie to communicate the dynamics of the guests, so as to arrange the guests as quickly as possible; Clients must be well aware of the reservation and availability of private rooms and tables on the day.