-
Anonymous users2024-02-12Cleaning at 8 a.m. Preparing the ingredients from 9 a.m. to 10 a.m. Setting the table at 10 a.m. Reception at 11 a.m. Reception of guests A la carte Basically, that's it.
-
Anonymous users2024-02-11A company is a for-profit corporate legal person established in accordance with the Company Law. It is a form of enterprise organization formed to meet the needs of large-scale production in the market economy and society. The following is the process of the catering management company that I have organized, let's take a look.
1. What needs to be provided by a registered catering management company. Material:
1. The name of the company.
2. Copies of ID cards of legal persons, shareholders and supervisors.
Second, the scope of business
Catering and catering management, enterprise management consulting, catering information consulting, catering management technology training, catering management; sales of sanitary products, catering supplies, etc.
3. Naming reference
There can be no duplicate names between companies in the same industry, and the name model of domestic companies is: "region + trade name (trade name) + industry (or industry characteristics) + enterprise type", for example, Shanghai (region) welcome guests (trade name) catering management (industry) **** (enterprise type). If the name needs to be prefixed with "China", it must be approved by the State Administration for Industry and Commerce of China.
Fourth, the catering management company registration process
1. Approval of the company's name.
The original ID card, company name, business scope, etc. of the shareholder shall be provided, and the shareholder shall sign the "Notice of Pre-approval of Name".
2. Sign the industrial and commercial registration materials and apply for the business license (three certificates in one).
After the approval of the company name, the shareholders, legal representatives, and supervisors shall sign the "Articles of Association", "Enterprise Notification Commitment", "Resolution of the Shareholders' Meeting" and other industrial and commercial registration materials.
After the signed industrial and commercial registration materials, housing lease agreement, etc., and reported to the industrial and commercial bureau for approval, the company's business license.
3. Engrave the official seal.
After the company's business license comes out, the company's official seal, financial seal, legal person seal, etc. can be engraved.
After the above projects are completed, the basic registration of the company is completed. If you want to carry out actual business, you also need to open a basic account of the company, handle tax verification and purchase F bills. If the company needs to issue a special F invoice for VAT, it also needs to apply for the qualification of a general taxpayer.
4. Bank account opening.
5. Approved taxes.
It refers to the tax manager of the company in charge of the company according to the company's actual business characteristics and business scope, correctly verify the tax payable types and tax items of the enterprise.
-
Anonymous users2024-02-102.Before going to work, understand the number of diners and time, understand whether there are other special requirements for banquet guests, and do a good job of personalized service;
3.Before the official opening of the meal, carefully do a good job in the hygiene of tables, chairs, and restaurants according to the arrangement, lay out the table in the restaurant, and prepare various supplies to ensure normal business use;
4.Arrange guests to sit in a timely manner, add or remove seats according to the number of people, and take the initiative to introduce the characteristics and business nature of the store;
5.Keep an eye on the guests and the restaurant at all times during the meal;
6.When guests are dining, they should clean up the countertop in time, and remove the empty plates of soup bowls or other items that are not used in the dining table in time to ensure the cleanliness of the countertop;
7.Take the initiative to pull the chair for the guest and ask if they need to pack;
8.Strengthen the implementation of the awareness of sending guests, and quickly return to work after leaving the hotel to close the table, and handle it with care when closing the table;
9.When closing the table, it should be closed according to the closing procedure, and it is necessary to tidy up its own area in time to clean up or set up the table in order to welcome guests in time;
10.Cooperative service, with convenient and high-quality service to make guests satisfied.
There are the following points for registering a catering company: >>>More
"Catering Service and Management" is the main course of tourism management and hotel management in vocational colleges. Mainly from the catering service skills, catering management theory and practice two aspects of the basic theory, basic knowledge of catering service and management, the basic procedures and methods of the operation and management of the catering department, train students to engage in the basic skills and operating procedures of catering service, strengthen the necessary concepts and awareness of catering service and management, and cultivate the basic ability of hotel service and grassroots management, adapt to industry development and career changes. Chapter 1 Overview of Hotel Catering Section 1 The Status and Role of the Catering Department Section 2 Characteristics and Development Trends of Catering Products Section 3 Catering Facilities and Services Section 4 Quality Requirements for Catering Service Personnel Thinking and Practice Chapter 2 Chinese Restaurant Service Section 1 Introduction to Chinese Food Section 2 Basic Skills of Chinese Food Service Section 3 Chinese Restaurant Service Section 4 Chinese Food Service Terminology Thinking and Practice Chapter 3 Western Restaurant Service Section 1 Introduction to Western Food Section 2 Basic Skills of Western Food Service Section 3 Western Restaurant Service Section 4 Western Food Service Terminology Reflections and Exercises Chapter 4 Wine Knowledge Section 1 Characteristics and Classification of Wine Section 2 Brewing Liquor Section 3 Distilled Spirits Section 4 Preparing Liquor Section 5 Soft Drinks Reflections and Exercises Chapter 5 Bar Service Section 1 Introduction to Bars Section 2 Cocktail Preparation Section 3 Bar Service Section 4 Bar Service Terminology Reflection and Practice Chapter 6 Chinese Banquet Service Section 1 Banquet Reservation Section 2 Preparation for Chinese Banquet Section 3 Chinese Banquet Service Regulations Reflection and Practice Chapter 7 Western Banquet Service Section 1 Preparation for Western Banquet Section 2 Western Banquet Service Regulations Reflection and Practice Chapter 8 Organizational Structure of the Catering Department Section 1 Organizational Structure of the Catering Department Section 2 Responsibilities of the Catering Department Section 3 Business Relationship between the Catering Department and Other Departments Reflection and Practice Chapter 9 Restaurant Staff Management Section 1 Rated Personnel Section 2 Employee Recruitment Section 3 Staff Training Section 4 Daily Management of Employees Reflection and Practice Chapter 10 Management of Catering Equipment and Supplies Section 1 Introduction to Catering Equipment and Supplies Section 2 Management of Catering Equipment and Supplies Thinking and Practice Chapter 11 Catering Service Quality Management Section 1 Content and Characteristics of Catering Service Quality Management Section 2 Analysis and Control of Catering Service Quality Section 3 Catering Production Quality Control Reflection and Practice Chapter 12 Catering Safety Management Section 1 Purpose and Task of Safety Management Section 2 Catering Safety Prevention Thinking and Practice.
How Chinese companies make rules and regulations.
China. China. >>>More
The management system of catering is the life of a restaurant, and today's society is the era of knowledge economy, and management is more and more valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management produces efficiency" is the last word, and the following three aspects should be considered when formulating the daily management system. >>>More
The catering safety management system is a system prescribed to strengthen the food safety management of catering services, standardize the operation of catering services, and ensure the food safety of consumers >>>More