The Fast-Food Management Essay Example

is a traditional hand. Each employee will care, love, attention (TLC) to each customer left a beautiful dining experience. Value for money, that is, QSCV in the "V" (Value) Value for money not only in the delicious products, but also to consumers at a reasonable price, is to enjoy the trust of the quality, cordial and courteous service and comfortable dining environment and health.

Outlook A fast-food industry's most influential and most popular restaurant brand.We should try to understand the real needs of customers, and to take all measures to meet their needs, and the most important principle is "a customer as a result. " ?. Customers to visit the equation Product quality products value + + + Quality of Service dining environment = again visit the decision 31% + + 13 per cent (56 per cent) = 100% ?.

Customer expectations

1). Restaurant clean;

2). Friendly staff;

3) to provide food accurate;

4). Proper facilities management;

5). Excellent food, quality and stability;

6). Speedy service.

Customer complaints

Remember: Even if we do not consider themselves done nothing wrong, but the customer is always the most important thing. A. Some complain that restaurant staff can handle any one of, for example:

1). Meals incorrect;

2) Packaging is not correct;

3) product quality problems;

4). Attitude;

5). Unclean, such as tables and chairs.

B. Necessary by the restaurant manager, manager on duty to solve the problem:

1). Food poisoning, or food safety-related diseases;

2). Contaminated food;

3) a foreign body in food;

4). Emergencies, harm or injury;

5) staff to handle, so that customer satisfaction can not complain;

6).Customer requirements, management come forward to resolve the complaint;

C. Dealing with customers complaining about the basic procedures:

Focus on listening to:

1). Listen carefully, so that customers feel we are sincere understanding

and handling issues;

2). Eyes of customers that respect;

3) to confirm the customer is fully aware of the problem;

4). Knowledge of the facts;

5). Body language to express our concern on the issue;

6) Do not Dongnu, and we intend to solve the problem;

7). Judgement of whatever nature.

Expressed concern:

1). Shuiduishuicuo regardless, we must express our concern on the issue;

2). Sincere attitude;

3).Expression such as "I regret this kind of thing happen," such discourse;

4). Proposed a reasonable solution to solicit the views of customers;

5). Where possible, the replacement of products to customers, or to correct the error meal, or a refund.

So that customer satisfaction:

1). So that customer satisfaction - an immediate solution to the problem;

2) If the staff can not solve the problem, should be requested to shift managers;

3). In the process of dealing with the problem, the manager personally involved in is very important.

Thank customers:

1). Thanked the customers to complain, so that we have the opportunity to solve the problem;

2).Again express our concern on the issue;

3). Customers will complain and we have taken the solution, informed the duty manager.

D. Deal with complaints of main principles:

1). Patiently listen to the customer complaints after the first apology, and then customers wait, and tell them to immediately go to your manager on duty to deal with;

2) If customers very angry, you should not contradict with the customers, courtesy of the first apology and requested the manager on duty to serve customers;

3) report immediately to duty manager, and after briefly, with the manager on duty in front of customers, and then return to their jobs.

E. Deal with complaints of basic principles:

1). Friendly and willing to assist attitude;

2). To be calm and not to

attempt to explain or defend;

3). Should use the "Please, I am sorry, later on," the tone;

4). Immediately request assistance team, from management solutions;

5). Must not be allowed to leave unhappy customers.

F. The order of priority:

1). A direct impact on customer convenience in advance to do.

2). To deal with inconvenience or indirectly affect customers and they do not feel comfortable thing. ?. Staff duties 1. Maintain the cleanliness of the restaurant aesthetic:

A. Keep the toilets clean;

B. Clear restaurant garbage;

C. wipe tables and chairs, meals, such as licensing.

2. To provide a friendly reception in good faith:

A. Regular communication with customers;

B. smile amenities;

C. meet customer demand;

D. special attention to children;

E. thank each customer;

F.always wear clean uniforms and wear designer.

3. To ensure the accuracy of supply:

A. repeat inspection of all meals;

B. provide appropriate dining accessories.

4. Maintain the excellent maintenance of equipment:

A. report the problem in need of repair;

B. proper protection of the restaurant equipment.

5.Adhere to high quality and stability of the product:

A. Inspection meals retention period;

B. Do not use inferior products.

6. Fast prompt attention:

A. always done quickly;

B. orderly arrangement work.

7. Staff appearance standards

Your image is the image of the restaurant to maintain professional dress and appearance.

1. Uniform standards, clean and formation;

2. Work to be wearing hats, caps should wear clean and tidy;

3. Zuoxiong and designer wear in a clear identification;

4. Baotou wearing a clean black low shoes with non-slippery, and wear clean socks (dark);

5. Hair neat, clean, not Chuiluo in the face, shoulders.Female hair is too long from the beam and should be incorporated into hats, hair before the men can not have our ears, after the recipients have not;

6. Manicured nail to be, and maintain a clean, non-coated

nail polish;

7. Makeup to be suitable for women (of Danzhuang), food production in the region can not wear any jewelry;

8. Before the start of work, rest and then return to the work area or any change hands dirty so that when (such as garbage bins, wiping tables, eating, coughing, sneezing, or access to toilet facilities, such as hair), hand-washing must be disinfected ;

9.Such as employees of infectious illness, such as a bad cold or infectious eye type or other infectious diseases, will directly affect the health partners and customers, the restaurant management group the right to ask the staff not to go to work, to be resumed later Work;

10. Attendants have inflammation of the wound, forced open the wounds and burns scarring, goods can not be contacted.

8. Health Management

1. Find out health knowledge Bacteria are microorganisms, can be visible in the microstructure, although some bacteria are useful, but other food will be the pollution caused by the disease.To avoid cross-contamination of bacteria, the restaurant's all staff should: 1.

Store food at the right temperature;

2. Adopt good hygiene practices;

3. To avoid cross-contamination, so as to avoid spread of bacteria from one person to another, from one thing to another thing. Such as: chicken processing the latter, that is touching to cook a good product.

Bacterial growth: Bacteria in a good environment, in the fast food in the breeding. For example: If a piece of chicken at room temperature in about four hours, bacteria volume will increase by 100 million. Food poisoning:In case of bacterial contamination, the guests will be because of food poisoning and illness, and its symptoms such as vomiting, diarrhea, stomach cramps, fever and other pollution

will have to eat the food produced in about 12 to 24 hours. The most common cause of bacterial food poisoning: Staphylococcus: Seaphylococus aureus ---- "staph" by human hands, nose and inflammation of the wound, the hair of the infection.

Botulinum: Clostridium pertringens ---- will appear in human excrement and food. Salmonella: Salmonella ---- with all the natural growth in the Health and chicken.Pay attention to three issues: To avoid the terrible bacterial growth, and reduce their risk of pollution, control the following matters is very important.

1. Temperature: temperature 40 - 140 ? between known as the "danger zone", in which the temperature of food will soon corrupt and therefore should be preserved in this area of food outside
2. Food: Bacteria like most of the growth in the weak acid in food such as meat, fermentation acid bacteria, like growth in high-acid foods such as fruit, tomatoes, and so on.
3. Humidity: the higher the humidity the more successful breeding of bacteria.Bacterial growth cycle: seven days. A. Bacterial growth of four basic conditions: temperature, humidity, time and food.

Bacterial growth and death temperature:

1. 32 --- 40 ? : the slow growth of bacteria;

2. 40 --- 140 ? : rapid growth of bacteria;

3. 0 --- 32 ? : stop breeding bacteria;

4. 140 --- 160 ? : stop breeding bacteria;

5. 160 --- 210 ? : killing all bacteria.

B. Cross-contamination: cross-contamination of bacteria is spread by person or another object. How to avoid the multiplication of bacteria, causing cross-contamination:

1. Cook food properly, the implementation of food management system;

2. Adopt good health habits, health and hygiene restaurants do a good job;

3. Separate raw and cooked, placing targeted, attention to personal hygiene hand

clean.

2. 1. Principles:

To ensure the quality of products, to prevent cross-contamination, we developed a special

6. 2.1. Principles, the principle is what 6. 2. 1 »

That is, in display products, products from the 6-inch, 1-inch from the wall, spacing 2 inches. This method can be effective in preventing the breeding of bacteria, causing cross-contamination.

Clean four steps: cleaning, washing, disinfection, air-dried. Personal safetyIn their daily work, employees should give top priority to safety:

1. Safe work habits: the others have only teach you how to use the equipment or facilities as required by its own use, not sitting, legislation, any climbing equipment.

2. General safety rules: all employees must be within the scope of work in a safe manner and protect the safety of customers in the shop.

3. Mentioning or carrying things, the application of the leg muscle strength, rather than back muscles, things Moment, should help foot the mobile, instead of rotating the body.

4. Paper, clothing should stay away from fire extinguishers, fire.

5. The use of thermal containers, should the need to protect the hands, utensils with hot, dry cloth application, so as not to burn.

6. In a hot drinks, and if the people or cargo along, they should ask them to open the goods or removed so as to avoid accidents.

7. Prohibited goods or debris piled on the go, (to understand the location of emergency exits, fire extinguishers, fire hydrants, self-help mask the use of methods and location).

8. Unless the power to close shall not be open or repair any equipment.

9. In interpolation, Stubbs socket, should ensure that his hands dry.

10.The right (standard) the procedures used equipment, so as to avoid personal injury.

11. For example, the chopper,

relatively sharp containers, should be placed prominently and a safe place, remember not to put water (in particular, there is a bubble of water).

12. Regional work on the ground to keep dry (especially the kitchen) so as to avoid slipping, resulting in personal injury. 13. When customers or employees were injured in the accident, shall immediately notify the manager.

Acts of principle FIFO principle: FIFO (First in First out). FIFO: that by the time the order, the date closest to scrap the time the products (goods) to use.FIFO reasons:

1. Maintain the products in the first period;

2. Maintain the quality of the products;

3. Reduce wastage and cut costs;

4. Cultivate good habits.

FIFO manner:

1. To use on the front;

2. The correct positioning;

3. Standard time card;

4. In accordance with standard procedures.

C. C. C. principles: Communicate communication: good communication is doing a good job whenever a necessary precondition for the work. Correspond coordination: coordinate the work of my colleagues around, so you work to cope.

Cooperate cooperation: that with good cooperation, so that you are at work in Suoxiangpimi, invincible.T. L. C. principles: Take care to: careful and meticulous, and trends in your perfect. Love love: love of things around you who will work in another you feel full of joy.

Care note: be good at observing and monitoring the people around you with the matter. The role of hand cleansing: Maintaining environmental hygiene, self-raising capacity, work to prepare for the next step.

Management posts Products Control:

1. Preparation:

1) Wash your hands disinfection;

2) preparing two more clean and disinfect the wipers;

3) plenty of time cards;

4) positioned to understand materials;

5) make sure that all products prepared and cooked in the number of products;

6) understanding of the

production area distribution.

Recognizing that all equipment is in normal operation of state:

1) vertical insulation counters:

(1) maintain the basins in plenty of hot water (140 ? ), at least 1/4-3/4 (checked every four hours);

(2) trading status, the temperature was 165 ± 10 ? (such as for the start-up preheat one hour, the temperature set at 180 ± 2 ? );

(3) ensure that food FIFO.

2) insulation display counters:

(1) operating in the state of the bottom water temperature must be maintained at 150 such as for the start-up preheat 45 minutes);

(2) to observe good from top to bottom, before and after the doors closed to prevent heat loss, such as lack of water, 150 ? application of hot water added.

3) cold, heat well:

(1) to observe good cold, heat is off-covers to prevent the loss of temperature;

(2) Well cold temperature should remain at 33 - 36 ? (such as pre-cooling one hour for the start-up);

(3) geothermal well temperature should be maintained at 180 ± 2 ? (such as for the start-up preheat 30 minutes, preheat hot water before adding to the first basket at the end of 1 / 3 inches place.

4) Open bombing of the pot:

1) Warm-up time of 30 minutes, the temperature in accordance with the bombing of product standards set temperature;

(2) preheating the oil should be preceded inspection and marking Zhayou is in compliance with standards;

5) Juanbing showcase:

(1) to observe good before and after the doors closed to prevent heat loss in the state of operating temperature must be maintained at 154-174 ;

(2) for the start-up preheat 45 minutes, the standard temperature of 180 ± 2 ?.

7) Juanbing refrigerator:

(1) always keep the door closed to prevent

the loss of air-conditioning, operating in the state of temperature must be maintained at 32-40

(2) for the start-up pre-cooling 60 minutes, the standard temperature of 32

8) freezer:

(1) freezer should be open 24 hours, to observe good Tocumen closed to prevent the loss of air-conditioning, the operational state of temperature must be maintained at or below 10.

9) Cold Storage:

(1) should be frozen for 24-hour opening, to observe good Tocumen closed to prevent the loss of air-conditioning, the operational state of temperature must be maintained at 32-36.

10) Juanbing machine:

(1) Warm-up time is 30 minutes, the standard temperature of 400 ± 5 ?.

12) stressed that the equipment, apparatus care, for example: with light-light.

Production control:

1. Cooking food control:

(1) understanding of production planning control table:

a) plan - by the management group to every half hour to forecast sales and sales plans;

b) stock

• once every half hour;
• Completion of the calculation has been cooking products (including straight-Chen Bao-all products within the existing volume);

C) cooking - once every half-hour, all the number of cooking (in a half-hour) Fill in the grid;

(2) how to determine frying:

a) to a half-hour of the plan - the current stock level = decision frying;

b) duty manager will be in accordance with the actual operating conditions to mplement the "Plan" column adjustment.

(3) How to register frying record:

a) by the management team filled out a cooking pot code;

b) every half hour record of the number of each cooking pot cooking;

c) record in the grid for the completion of the cooking time.

2. Other control:

1) estimated the demand for Juanbing production;

(1) the proposed percentage of available product sales in each period to make every half-hour demand as a reference;

(2) and the

counter staff, managers maintain good communication;

(3) and Juanbing production staff of the echoes.

3. Small packets of the estimated supply of meals;

4.Forecast and control the supply of beverages, and duty manager confirmed Preparation;

5. Ensure that the spring rolls, sweet corn, soup, and so the smooth supply;

6.Understanding of raw materials, packaging materials and the implementation of the supplementary.

Quality Control

1. Juanbing packaging and assembly of the correctness: meat and vegetables in the standard of cleanliness of the overpack like to stress.

2. Inspection of all meat and vegetables and chesse finished the status and use products control plans check the appearance of products.

3. Meals to ensure that small packets of insulation situation.

Co1mmunication

1. And good communication between the manager on duty;

2. And the production areas of good communication between staff;

3. Good communication with the counter staff;

4.Good communication means that the directive should be issued specifying the work, time and request feedback;

5. Effective adjustments to the production zone in the distribution.

Work responsibilities

1. Maintain product shipment status;
2.  To provide the freshest products;
3. FIFO control products;
4. The expired products to reduce waste and loss and the actual implementation of the registration;
5. To maintain the cleanliness of the region;
6. Driven counters and production areas of the team atmosphere;
7. Peak period before the full preparations and low peak before the onset of the appropriate control, can help us so that customers receive the highest standards of quality and service, and the restaurant was effective.

Production areas: Juanbing, cooking Juanbing: Why should we bake package:

1. Packet increase in temperature.

2. Sauce packets, to avoid infiltration temperature.

3. Increase the baking caramel taste, appearance.

Refrigeration has different stages of the situation:

1. Refrigerated,

2.Thawed,

3. Backup.

The package features: size and full uniform, meat, vegetables,

sauce and so evenly distributed, the extent of neat cut.

Check package: the number of (adequacy); quality (whether or not expired and up to standard). Save cake for a five-day period, the frozen package for three days. Package specifications: Grams of weight, inches high, 0.6 inches at the end, of 1-inch, 4 inches in diameter. Cooking

Cooking quantify: to feed uniform, or meat Qiecai uniform size, color, with good-looking. Equipment operation and maintenance of clean Frymaster opening bombing pot: Key board computer use:

1.Screen: various functions and operation of the right display;

2.Storage key: will lock the computer program;

3. On / off button: pan fried control of the power supply;

4. Food code keys: Enter the code used to connect computers and programming functions;

5. Programming key: for computer memory programming;

* Note in the open in front of the computer, the bombing of the pot must be filled with oil, grease or water. The display shows the contents of the note:

1. "CYCL", said burner / thaw cycle units are in operation, Zha You would have been a melting cycle, until the temperature reaches 180 (82) or manual cancellation.

2. HI" Wen said trough set point more than 16 ? (6 ? ).

3. "LO" said a trough of low temperature set at 16 ? (6 ? ).

4. "----" That bombing is in a cooking pot oil temperature range.

5. "HELP" said heating problems.

6. "HOT" Wen said trough?? 385 ? (196 ? ).

7. "PROB" said the computer detected temperature measurement circuit (including probes).

Works CitedFried pot operation:

1 Open bombing pot (heating oil surface to be impregnated wire), preheat 30 minutes;

2. Question oil temperature reached frying temperature, can hold frying;

3. Frying before the need to examine whether

the oil Zhayou marking the choice of products and the key is correct;

4.Everything is ready, may be products Xiaguo, press the corresponding key products, for frying;

5. Frying time after the bombing of the pot sounded, the products will be removed from the bombing of pot.

Fried pot cleaning and maintenance:

1. Lvyou at least twice a day, at noon and evening peak after the close, as appropriate increase in business of each Lvyou, the pan-cleansing; 2. On-ching:

3. Clearance in: Soda machine daily maintenance steps:

1. Removed the valve mouth and wash with warm water (preferably with brush), Tan Suanshui used in the operation after the second day of business before immersion to install;

2.Washing with water outlet valve head around and around;

3. Supplied with wet cloth Magan Jing appearance, and maintain clean appearance;

4. Joint syrup with hot water immersion two minutes;

5. Rinse with warm water to water-and check to the water;

6. Table check whether the CO2 gas bottle have sufficient CO2;

Troubleshooting:

1. Not a head of soft drink, (not syrup or water): Check whether the plug in the power cord or whether the power is turned.

2. Only to head the water, not syrup:

A. All the water valve not only the first syrup: check the adequacy of CO2 bottles or did not open;

B. Only the first of a water valve as expected syrup:

a. Check whether the syrup used up;

b. Check whether the damage to the syrup;

3. All valve head not only to water syrup:

a. Before inspection carbonate, water pressure is adequate;

b. Carbonate-examination as to whether the gas block, the case was closed after the pull ring-cylinder gas;

4. Gas-gas water shortage:

a. Check whether the ice enough;

b. CO2 gas bottles is not enough

or did not open;

5. Soft drinks or concentrated light, but can not adjust:

a. Check whether enough CO2 gas bottles or open;

b.Check whether the syrup has been sold out;

6. Water was not water:

a. Check pipes bending;

b. Check whether the sewer plug;

Closed shop of cleaning: Note: The following step is wrapped after the end of the cleaning powder.

Step 1: Clean screening slot Cleaning with three slotted screening slot, wiped away after back into the in-situ. Note: screening slot and wrapped powder every night slot to cleansing and disinfection.

Step 2: screening flour Screening after screening to remove flour and stamp placed next to the trough.

Step 3: Remove the sieve Remove the wrap powder chutes and screen and screen lost in the dough.

Step 4: Parts cleaning All the parts, including wrapped powder chutes, screen, screening slot, wrapped powder basket, with three clean trough of cleaning.

Step 5: cleaning the surface Warning: not water-machines, because there might be electrocuted. Refrigerator and freezer cleaning:

Description: food-corruption Fahrenheit temperature is between 40-140, frozen refrigerator or freezer is used to good health or modulation of food stored in low temperature to avoid corruption, until the cooking, selling or discarded.

Step 1: plug or unplug the power switch Note: When cleaning quickly as possible, so as not to thaw food.Step 2: the removal of food All the food will go to cold storage.

Step 3: Clean shelves Three of the use of washing trough, and used brushes brushing after Lianggan.

Step 4: Cleaning components

Three of the trough in the cleaning method of cleaning the components, and then wipe clean cloth. Step 5: cleaning washers With a clean wet cloth will be rubber mats, plastic screens, the doors of the

rod and all the food residues and food contact with the local wiped clean. Step 6: Open switch Plug plug or open the power switch.

Freezer cause of the problem Products not frozen breaker did not open;Plug the power cord or damaged;

* Temperature regulator fault;

* Product was not placed two inches from the wall; Coil and fans too much dust; Door open for too long; The damage to the door gaskets; Not functioning circuit breakers did not open; Plug the power cord or damaged;

* Temperature regulator fault;

* Clean the refrigerator:

Description: Cold Storage is the largest restaurant in the storage unit, which used to store chicken and other health products, therefore, to avoid cross-contamination and the breeding of bacteria, cold storage of lean disinfected particularly important.

Part description:

1. Circulating fans: the cold air circulation;

2. Temperature: temperature control;

3. Drain: condensed water to the row of the underground drains, to avoid the drop in food;

4. Cooling disk: collection of condensed water.

Daily cleaning of the floor:

Step 1: Brush: using brushes and cleansing agent brushing the floor. Note: from the corner of the rear shelf to the middle brush, the last part of Zaishua near the door.

Step 2: drag the floor dry Mop water trailers dry land.

Zhou Qing: Cleaning house

Note: The shop manager and discuss what Japan should make Zhou Qing; Preferably before the delivery, storage products of the day for at least Zhou Qing.

Step 1: clean-up hangers-regional

1) away on the shelves of food, food on the other frozen chicken or away from the local health can not be placed on the ground;

2) will shift from some of the shelf, so as not to close to the walls;

3) use the cleaner-soaked cloth

wipe shelves, hangers if the food residue, then brush with a clean brush force. Step 2: cleaning the walls and ceilings

4) cleaning agents and used brushes brushing the walls, soaked with the cleaning agents wipers wipe ceilings;

5) the food will be in situ.

Step 3: clean up the chicken-regional Will not chicken out near the walls, with brush brushing the walls, soaked with the cleaning agents wipers wipe the ceiling, and then wipe clean water.

Another from a disinfectant wipes the walls and ceilings, will be wiped away after the chicken back into the in-situ. Note: chicken back into the in situ, check their retention period, the first on the top be sure.The cause of the problem of frozen Circuit breakers did not open; Automatic temperature control is set incorrect or damaged;

* The temperature is too high or unable to operate the door gaskets damage

* Guan Gate no good; Cooling coils and fans need cleaning;

* Fans do not operate;

* Automatic temperature control too cold for damage

* Automatic temperature control malfunction;

* A smell cleaning procedures are not correct; In need of repair.

* * Inform the maintenance staff Service Area: countersRestaurant sales in the counter is the handling, providing fast, friendly and accurate service to customers left a deep impression, and they are willing to visit again.

The cash register system:

1. ± 5?.

2. 400 yuan at the end of the money.

3. People can not operate the cash register.

4. not on the cash register.

5. Management staff not allowed to operate the cash register.

6. The staff to leave the cash register must be shut down by the management staff to leave.

Liu Buqu:

1. Smiling welcome customers; (voice cordial, friendly eye contact, when necessary,

politely invited guests later. )

2.Refreshment point record (due to the proposed sale of the shop and asked whether or outer dining. )

* Repeat points refreshment, and told the guests the total amount;

3. Focal point meal (the right order of pool products;)

4. Show products; (sign the face of the guests;)

5. Collect the money (repeat customers cope with the amount, and clearly also read out the need to find the amount of customers;)

6. Thanked the guests and invites customers to visit.

Positions of responsibility:

1. Tailor-made products: To understand the restaurant on special products relevant policies, should be promptly and politely to meet the needs of customers.

2. Customer complaints: When faced customer complaints, they should apologize, and you immediately address the issue within the purview of, from the customer's point of view, with a smile, the speed of action.

3. Take the initiative with other partners communication, coordination and cooperation.

4. By doing clean: the use of disinfectant wipes at any time, the regional clean and maintain health, lost and delayed timely manner.

5. Maintain the goods in stock before the peak of each well after the peak period, finishing cleaning the shelves and filled the goods again.

The needs of customers:

1. Fresh hot food;

2. Preparations;

3. Efficient service;

4. Want as a friend of the VIP hospitality;

5. Complaint to prompt and effective treatment;

6. Profound memorable service.

Success of the service have the following:

1. Procedures;

2. Sincere attitude, handling complaints and expressed sympathy to listen to (be the second customer satisfaction opportunities).

Right at home:

1. With a smile, cordial attitude is the first step is the most important;

2. Neat appearance;

3. Show more concern for the needs of customers;

4. To 100% of customer satisfaction for the objectives to meet

the additional needs of customers.

The cash register: Restaurant Manager is the responsibility of all cash, the cash register counter when assigned to any person operation, this person must own the cash register that Taiwan is responsible for the money.

Only been assigned to the cash register of this person (or manager) to operate it. The cash register security:

a) In every beginning or end, it is necessary to count the cash register in cash, the number of cash to the cash register and the statements of the same data.

b) If you want to leave the cash register, do not let the cash register when you leave is open.

c) When the cash register charge of the cash exceeds the number of times, managers need to report, the manager took Tai Chao, and the cash register to sign statements.

d) If the customer Zhaoqian a problem and you can not solve their own time and requested the manager.

e) the cash register at the end, the difference between the cancellation, the cash machines will be consistent with the statements, the difference in within ± 5? , without compensation, the difference more than ± 5? , cashiers must be based on the difference between the actual number of "price as compensation . " IC outlook 1.IC prospects of responsibility:

1.Product quality;

2. Clean;

3. Services;

4. Cost management;

5. Encouragement, counselling / training

6. Checked every 15 minutes: equipment, materials, personnel status, use of checklists inspection counters. Table three classes use the allocation of manpower, familiar with the cashier and catering Members of the distribution.

IC outlook on the workstation management of the four steps:

1. Observation tools

1) counter check lists

2) class table;

Objective:

1) it is up to standard / objectives;

2)

the implementation of the plan;

3) plan applicability / adjustment;

4) the team spirit;

5) Customer situation.

2. Solution

1) Priority (sub-peak and off-peak);

2) can be resolved on its own to resolve, could not immediately inform the management group.

3. Action

1) a clear deadline for completion of work and its contents (for example, Zhou Qing, the presentation of shipping boxes, engage in health, etc.);

2) a reasonable workload;

3) candidates;

4) Good communication (such as a front desk staff found that depression, with its timely communication);

5) chase / feedback (should be done immediately check the chase, and the inadequacies of the specified).

4.Deal with emergency situations

1) blackout;

2) customer complaints, complaints;

3) no water;

4) The cashier Naoqing Xu;

5) personal injury;

6) the media deal with the situation.

IC prospects how to check:

1. Succession before: through classes and a one-to-do list and Zhou Qing, and other means, understanding, materials, equipment of the

2. After the succession: Succession understanding of the situation before making detailed plans (to do alone), and on the plane one by one to remind the cashier and cashier Liu Buqu speed and shortcomings, you will be working on the goal of the current inform the cashier.

And designated staff completed within a specified period of time to solve the problem.

3. When working on: 15-minute visits each floor to view their normal operating conditions (Refer to prospects Checklist.

4. After working on: when the duty to resolve the existing problems, work for adequate provision of quality products, proper storage of materials, clean the work area and to do alone, on duty when the IC work and communication.