food production and service take place. the physical facilities must be adequate for the purchasing, receiving, storing, issuing, production, and serving of every item on the menu.
staffing
staffing needs. Employees must be available to produce and serve all items required by the menu. As a menu becomes more complex, greater demands may be placed upon the menu uses convenience food items.
prod
services that are consistent with our mission by de-centralizing authority, empowering employees, exceeding customers' expectations, and continually improving by providing on-going education. To assist with our mission, we will focus on the following guiding principles:
- Safety will not be compromised
- Be customer driven, both externally and internally
- Develop the attitude that conformanc
service were very important to Harry and Esther. Their sons, Guy and Rich, learned the business from the "ground floor". From an early age, Guy and Rich worked at In-N-Out, learning the principles that were to become the cornerstones of In-N-Out's philosophy.
It was almost three years before a second In-N-Out was opened. By the time of Harry Snyder's death in 1976, there were only 18 drive-thr
FOODSERVICE
Ecolab gives you the confidence that every aspect of your operation is protected, from front door to back dock. We are the partner you can trust to assist with food safety, guest satisfaction, employee safety, operational efficiency, as well as providing 24/7/365 support.
SERVING: FULL SERVICE RESTAURANTS, CAFETERIAS, MOVIE THEATERS, QUICKSERVICE RESTAURANTS, CONVENIENCE STORES
F
Ⅱ. Service analysis
1. The basic principle.
(1) Fast and kind service - It is based on success of Mc.donald .
(2) Supplying sevice that surpass customer's expectation
(3) Training that gives employee a responsibility and authority.
- the employee should think about customer's position.
(4) The reason for finding our food - secure the truth that is supplyin