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Festival Catering Complaints Prevention Mainly Dealt With Quickly

2010/10/5 18:39:00 69

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Holiday and vacations

Restaurant

The increase in complaints is one of the characteristics of the catering industry.

industry

In the ranking of complaints issued by a number of relevant departments, catering complaints have always been at the forefront.

The food provided by catering enterprises can be divided into tangible goods such as dishes, drinks, and other invisible commodities provided by other experiences. When a catering enterprise can not fully satisfy the needs of customers or disagree with its customers' psychological expectations, customers will have psychological discomfort or psychological malaise, so as to make concrete suggestions to the service providers or express abstract emotional complaints, that is, food and beverage complaints.

Food and beverage holiday complaints should be focused on prevention, and the processing speed should be fast.

The main area of food safety is dining.

customer

The safety of the person and consumer mainly includes the food, personal, articles, walking and the safety of the use of guest products. The two is the safety of employees, mainly including the staff's diet, operation, employee's labor protection, personal safety, etc. three, property safety, which mainly includes fire fighting, cash security and pest prevention.

Major hidden dangers of food and beverage during holidays

1. Customers' food safety:

When a large hotel in some place received the wedding banquet, the kitchen did not classify the raw and cooked food in storage, resulting in cross contamination of food and causing food poisoning among many guests.

2. Customer walking safety:

Restaurants should be fully considered when decorating and designing.

3, customer property safety:

It includes cash, cell phones, handbags and other property that guests carry with them. It also includes vehicles parked outside or temporary storage.

4, the safety of public facilities and guest supplies:

All supplies provided to guests should be safe, effective and intact.

5, staff food safety:

Some hotels outsource their staff canteen to the contractors, resulting in the deterioration of their food quality and the lowering of their hygiene level, and food safety is difficult to guarantee.

6, staff work safety:

Mainly concentrated in the kitchen and front desk, where the kitchen is the difficulty of restaurant safety management.

7, property security:

Many professional fraudsters have taken the star rated hotels as the target of committing crimes. After meals, they use the invalid credit card to settle accounts, take the opportunity to run away, or create excuses to deny debts or even blackmail.

8, cash security:

The catering department has large cash receipts every day. A hotel has appeared cashier's absconding case and the case of robbed cash.

9, fire safety:

The kitchen is the most serious fire disaster area. Besides the open fire stove, and the exhaust flue and all kinds of electrical equipment, it will become a fire hazard.

10. Procurement safety and warehouse safety management:

Raw materials procurement is not strictly controlled, so that some inferior or even deteriorated raw materials will flow into the kitchen, or the raw materials will deteriorate due to poor warehouse management, which will eventually lead to problems.