1. Liǎojiě fúwùyuán cāntīng jiǔdiàn
fúwùyuán (fúwùyuán) shì shuí de rén yǒu zérèn, bìng yǐ zhuānyè de tàidù fúwù wū kèrén de shíwù hé yǐnliào de xūqiú de zérèn. Tāmen zài xiàng shuí jiāng huì duì gōngsī jiànjiē shòuyì kèhù tígōng mǎnyì fēicháng guǎnyòng. Tōngguò yǔ kèhù de gōutōng, yīgè fúwùyuán yīng néng lìjí jiǎncè keingginan hé kèhù de xūqiú, shǐ zhī chéngwéi xiànshí.
2. Tiáokuǎn jiǔdiàn fúwùyuán
yī. Wùlǐ yāoqiú
1. Jiànkāng tǐyù
- zhèngcháng pendegaran
- yáchǐ hé zhǐjiǎ tài wǎ piàoliang de/zhěngqí
- bùyào yǒu chuánrǎn xìng de jíbìng, rú fèijiéhé, gānyán xià shízhì.
- Bù zhītǐ shāng cán
2. Chuān de piào piàoliang liàng
- shēntǐ tǐng zhí, bù dāizhì
- chuāndài zhěngqí, zǒng shì chuān gōngzuòfú
- shǐzhōng shǐyòng lèisì míngchēng huò fúhào tàgē gōngsī yùdìng de guǎnlǐ shǔxìng.
- Bùyào pèidài shǒushì guòduō
- tèbié de nǚrén, huàzhuāng shìyìng xíngshì hé huánjìng tiáojiàn, yǐjí tóufà yòng fà wǎng qiǎomiào de bǎng luòhòu.
- Duìwū nánrén shì bùshì húzi hé húzi hé tóufà shāo zhǎng
- miǎnfèi tǐ chòu hé zuǐba.
B. Fēi wùlǐ yāoqiú
- jiànkāng de jīngshén, ér bùshì menggalami jīngshén zhàng'ài/jīngshén yǔ qínggǎn de yītāhútú, méiyǒu yālì huò cuòzhé
- nénggòu zài lǐjiě duìfāng hé zhìshǎo 2 zhǒng yǔyán de yǔyán jiāoliú, jí B. Yìndùníxīyà hé yīngguó.
- Yào kāilǎng, wéixiào
- nàixīn, chéngshí hé jìlǜ zài rènhé qíngkuàng hé tiáojiàn.
- Xiǎngyìng, jīngxīn shúliàn de yǎnjì.
- Suí he.
- Nénggòu kuàisù lǐjiě tārén de yìtú.
- Mengguasai xiāoshòu jìqiǎo hé gōngzuò ànzhào yǐ shèzhì guǎnlǐ de zhǐyǐn.
- Yǒu yīgè lèwū zhùrén de tiānxìng.
- Zìxìn, ér bùshì bàdào.
- Jīngyàn fēngfù, zài gèzì lǐngyù de jiàoyù.
Shénme shì fúwù (SERVICE)
wéixiào měi gèrén (xiàoliǎn gěi dàjiā)
yīqiè fāngwèi de wǒmen (jǐn wǒ suǒ néng, zài wǒmen zuò de měi yīgè fāngmiàn)
shēnrù dào měi yī wèi kèrén rèqíng hàokè de fúwù (jiējìn kèrén zhāodài)
chákàn měi yī wèi kèrén de tèbié (kànzhe měi yī wèi kèrén shì tèshū de)
yāoqǐngkèrén fǎnhuí (qǐng kè huílái)
chuàngjiàn yīgè wēnxīn de fēnwéi (chuàngjiàn yīgè wēnxīn de fēnwéi)
yǎnjīng jiēchù biǎomíng wǒmen shì (xiānghù shìtú xiǎnshìle guānzhù)
lǐ máo (wàiguān)
shì wéichí zhěngtǐ wàiguān zhěngjié gānjìng de rén shuí shìyìngle shíjiān, dìdiǎn, shìjiàn hé lìyì de tiáojiàn. Shénme shì wàiguān de yìsi shì guānwū zìwǒ de wàiguān shì yóu zhīchí yīqiè:
Ø bǎochí zìshēn de qīngjié hé jiànkāng (gèrén hùlǐ hé wèishēng)
Ø tǎ tǎ fúzhuāng (zhuózhuāng)
Ø tǎ tǎ huàzhuāng hé fàxíng (huàzhuāng hé fàxíng ne)
Ø shìpǐn (pèijiàn)
gèrén GROMING
yǒurén shuí zhēnzhèng guānxīn tā de gèrén de chūxiàn jiāng shì yīgè hěn dà de bǎochí shíjiān cǎiqǔ gèzhǒng cuòshī hé tàidù, yǐ bǎochí gèrén groming mínyì, zài shèhuì huánjìng de pǔbiàn biāozhǔn hé guīfàn, zuìdà xiàndù de fúhé.
Cānyǐn bù
1. Cānyǐn bù de dìngyì
cānyǐn bù, yībān de dìngyì shì tèbié zhàogù de shípǐn hé yǐnliào, ér (cóng rèqíng hàokè kàn dào de) shì xūyào zhàogù hé fùzé cānyǐn fúwù de xūqiú yǐjí xiāngguān de qítā yāoqiú, cóng rùzhù jiǔdiàn huò bùshì zhù hé jiǔdiàn de yībùfèn yībùfèn shāngyè hé zhuānyè guǎnlǐ.
2. Cānyǐn bù de fēnbù
yī. F&B qián fúwù duì zài qiánmiàn zérèn bùmén, fēnbié shì: Cāntīng, dàtáng, kāfēi tīng, jiǔbā, yànhuì tīng hé kèfáng fúwù
wān F&B bèimiàn fúwù xì shàng hòu, jí zhízé: Chúfáng, guǎnshì,swimingpooll, fúwù de jiǔbā hécāntīng yuángōng.
3. Cānyǐn bù de mùdì
zài jiàgé ditentuakan héshì de biāozhǔn xiāoshòu di shípǐn hé yǐnliào, jǐn kěnéng, jǐyǔ zuì hǎo de fúwù gěi kèrén, zhídào kèrén mǎnyì bìng huòdé zuìdà de lìrùn yǔ kě chíxù xìng.
4. Kèfáng fúwù
xīng jí jiǔdiàn yībān 24 xiǎoshí yùnyíng fúwù, kèfáng fúwù. Fúwù fēnbié jìnxíng dikkamar, jīwū mǒu xiē xìtǒng shàng, bìng xuǎnzé héshì de shíjī. Shípǐn hé yǐnliào jiàgé tōngcháng bǐ zài kāfēi diàn gāo.
5. Yànhuì
yànhuì fúwù kěyǐ zài jiǔdiàn jìnxíng, bìng zài míng miàn de cānyǐn xíngshì zài jiǔdiàn wài. Yànhuì fúwù tōngcháng zài tǐjī hé tèshū chǎnghé, rú huìyì, yántǎo huì, chóu kuǎn,halalbihalal, kāizhāi, hūnyàn/shēngrì, yànhuì děng jìnxíng
zhīshì MENU
A. Dìngyì càidān shàng
shùyǔ càidān kěyǐ biànhuà, zhè qǔjué wū lái kàn, chú qítā de jiǎodù:
V zài lǒngtǒng càidānKěyǐ lǐjiě wéi yīgè lièbiǎo huò bǎ shíwù càidān hé yǐnpǐn, bìng zhǔnbèi dihidangkan.V cóng yī jiàn cāntīng, shì kěyǐ gēnjù xuǎnzé pǐncháng tersebut.V cóng yànhuì de shíwù míngdān de lìchǎng shì shípǐn àn shíjiān shùnxù lièbiǎo, jiāng disajikan.V cóng diǎn jiànwū chúshī shì shípǐn dimasak.V cóng pǐncháng de jiǎodù lái kàn míngdān shì shípǐn dijual.V cóng qǐyè jiā de jiǎodù míngdān de shíwù, kěyǐ tígōng keuntungan.V cóng zhèngfǔ jiǎodù lièbiǎo zhōng de shíwù qīngdān, kěyǐ shǐ jiùyè hé zhè yī shōurù láiyuán shuì.
Rabu, 15 Maret 2017
hotel and restaurant waitresses
1. Understanding waiter Hotel & Restaurant
The waiter (Waiter) is someone who has the duty and responsibility of serving the needs of food and drink for guests in a professional manner. They were very instrumental in providing satisfaction to customers who will indirectly benefit the company. Through communication with customers, a waiter should be able to immediately detect keingginan and needs of the customer to make it happen.
2. Terms Waiter Hotel
a. Physical Requirements
1. Healthy Physical
- Normal pendegaran
- Tooth & Nail terawatt nice / neat
- Do not have a contagious disease such as tuberculosis, Hepatitis Dst.
- Not physically handicapped
2. Dressed Neat
- Body straight, not sluggish
- Dressed up and always wear a work uniform
- Always use a predetermined management attributes like name or symbol tage companies.
- Do not wear excessive jewelry
- Special lady, make-up adapted to the situation and environmental conditions as well as hair neatly tied backward using a hairnet.
- For the man is not a mustache and beard and longish hair
- Free of body odor and mouth.
B. Non Physical Requirements
- Healthy spiritual, not menggalami mental disorder / mental & emotional mess, no stress or frustration
- Ability to communicate in a language that is understandable to each other and at least 2 languages ie B. Indonesia and the UK.
- Be cheerful and smiling
- Patience, honesty and discipline in any situation and condition.
- Response, meticulously skilled in acting.
- Easy to get along.
- Ability to quickly understand the intentions of others.
- Mengguasai selling techniques and work according to the guidelines that have been set management.
- Have a helpful nature.
- Confident and not overbearing.
- Experienced and educated in their field.
What is the service (SERVICE)
Smile for every one (Smile to everyone)
Exellent in everything we do (Doing my best in every respect that we do)
Reaching out to every guest with hospitality (Approaching guests with hospitality)
Viewing every guest as special (Looked every guest is special)
Inviting a guest to return (Inviting guests to come back)
Creating a warm atmosphere (Creating a warm atmosphere)
Eye contact shows that we are (Mutually view shows the concern)
GROOMING (Appearance)
Is a condition that maintained overall appearance neat and clean from someone who adapted to the times, places, events and interests. What is meant by the appearance is everything concerning the appearance of the self which is supported by:
Ø Maintain the cleanliness and health of themselves (personal care and hygiene)
Ø Tata clothing (dress code)
Ø Tata makeup and hair (make-up and hair do)
Ø Jewelry (accessories)
PERSONAL GROMING
Someone who really care about his personal appearance will be a lot of hold time to take various measures and attitudes to keep personal groming maximally conform with the standards of public opinion and norms prevailing in the environment of the community.
FOOD & BEVERAGE DEPARTMENT
1. Definition of F & B Dept.
Definition of F & B Dept. in general is part of taking care of food and drinks, whereas in particular (as seen from the hospitality) is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other requirements related, from guests staying or not staying and managed commercially and professionally.
2. Distribution of F & B Dept.
a. Dept. of F & B Front Service on duty at the front, namely: Restaurant, Lobby, Coffee shop, bar, banquet and room service
b. Dept. of F & B Back Service on duty at the rear, namely: Kitchen, stewarding, swimingpooll, service bar and cafeteria employees.
3. The purpose of F & B Dept.
Selling food and drink as much as possible at a price ditentuakan suitable standards, give the best service possible to guests until the guest is satisfied and get the maximum profit with sustainability.
4. ROOM SERVICE
Star hotels typically operate services room service for 24 hours. Services performed dikkamar respectively, based on a certain system and choosing the right time. Food and beverage prices are usually higher than in the coffee shop.
5. BANQUET
Banquet services can be done at the hotel, and outside the hotel in the form of out side catering. Banquet services usually performed in bulk and for special occasions such as conventions, seminars, fundraising, halalbihalal, iftar, wedding party / birthday, banquets etc.
KNOWLEDGE MENU
A. Definition On Menu
The terms menu can vary, depending on the angle of view, among others:
v In general terms menucan be interpreted as a list or set menu of food and beverages are available and ready dihidangkan.v From the standpoint of a restaurant that is a list of foods that can be selected according to taste a tersebut.v From the banquet is a chronological list of foods that will disajikan.v From the point view of the chef is a list of foods to dimasak.v From the standpoint of the degustation is a list of foods to dijual.v From the standpoint of the entrepreneur is a list of foods that can provide keuntungan.v From the government point of view is a list of foods that can make this source of employment and income tax.
The waiter (Waiter) is someone who has the duty and responsibility of serving the needs of food and drink for guests in a professional manner. They were very instrumental in providing satisfaction to customers who will indirectly benefit the company. Through communication with customers, a waiter should be able to immediately detect keingginan and needs of the customer to make it happen.
2. Terms Waiter Hotel
a. Physical Requirements
1. Healthy Physical
- Normal pendegaran
- Tooth & Nail terawatt nice / neat
- Do not have a contagious disease such as tuberculosis, Hepatitis Dst.
- Not physically handicapped
2. Dressed Neat
- Body straight, not sluggish
- Dressed up and always wear a work uniform
- Always use a predetermined management attributes like name or symbol tage companies.
- Do not wear excessive jewelry
- Special lady, make-up adapted to the situation and environmental conditions as well as hair neatly tied backward using a hairnet.
- For the man is not a mustache and beard and longish hair
- Free of body odor and mouth.
B. Non Physical Requirements
- Healthy spiritual, not menggalami mental disorder / mental & emotional mess, no stress or frustration
- Ability to communicate in a language that is understandable to each other and at least 2 languages ie B. Indonesia and the UK.
- Be cheerful and smiling
- Patience, honesty and discipline in any situation and condition.
- Response, meticulously skilled in acting.
- Easy to get along.
- Ability to quickly understand the intentions of others.
- Mengguasai selling techniques and work according to the guidelines that have been set management.
- Have a helpful nature.
- Confident and not overbearing.
- Experienced and educated in their field.
What is the service (SERVICE)
Smile for every one (Smile to everyone)
Exellent in everything we do (Doing my best in every respect that we do)
Reaching out to every guest with hospitality (Approaching guests with hospitality)
Viewing every guest as special (Looked every guest is special)
Inviting a guest to return (Inviting guests to come back)
Creating a warm atmosphere (Creating a warm atmosphere)
Eye contact shows that we are (Mutually view shows the concern)
GROOMING (Appearance)
Is a condition that maintained overall appearance neat and clean from someone who adapted to the times, places, events and interests. What is meant by the appearance is everything concerning the appearance of the self which is supported by:
Ø Maintain the cleanliness and health of themselves (personal care and hygiene)
Ø Tata clothing (dress code)
Ø Tata makeup and hair (make-up and hair do)
Ø Jewelry (accessories)
PERSONAL GROMING
Someone who really care about his personal appearance will be a lot of hold time to take various measures and attitudes to keep personal groming maximally conform with the standards of public opinion and norms prevailing in the environment of the community.
FOOD & BEVERAGE DEPARTMENT
1. Definition of F & B Dept.
Definition of F & B Dept. in general is part of taking care of food and drinks, whereas in particular (as seen from the hospitality) is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other requirements related, from guests staying or not staying and managed commercially and professionally.
2. Distribution of F & B Dept.
a. Dept. of F & B Front Service on duty at the front, namely: Restaurant, Lobby, Coffee shop, bar, banquet and room service
b. Dept. of F & B Back Service on duty at the rear, namely: Kitchen, stewarding, swimingpooll, service bar and cafeteria employees.
3. The purpose of F & B Dept.
Selling food and drink as much as possible at a price ditentuakan suitable standards, give the best service possible to guests until the guest is satisfied and get the maximum profit with sustainability.
4. ROOM SERVICE
Star hotels typically operate services room service for 24 hours. Services performed dikkamar respectively, based on a certain system and choosing the right time. Food and beverage prices are usually higher than in the coffee shop.
5. BANQUET
Banquet services can be done at the hotel, and outside the hotel in the form of out side catering. Banquet services usually performed in bulk and for special occasions such as conventions, seminars, fundraising, halalbihalal, iftar, wedding party / birthday, banquets etc.
KNOWLEDGE MENU
A. Definition On Menu
The terms menu can vary, depending on the angle of view, among others:
v In general terms menucan be interpreted as a list or set menu of food and beverages are available and ready dihidangkan.v From the standpoint of a restaurant that is a list of foods that can be selected according to taste a tersebut.v From the banquet is a chronological list of foods that will disajikan.v From the point view of the chef is a list of foods to dimasak.v From the standpoint of the degustation is a list of foods to dijual.v From the standpoint of the entrepreneur is a list of foods that can provide keuntungan.v From the government point of view is a list of foods that can make this source of employment and income tax.
Fúwùyuán tiáokuǎn wánchéng
Fúwùyuán/fúwùyuán dōu zhíjiē yǔ kèrén zài zìjǐ de zhízé shuí dǎjiāodào de rén, nà jiùshì fúwù, zài cāntīng gōngyìng shípǐn/yǐnliào. Shìzhě zhuānyè de gùyuán huò zài zhíxíng qí gōngzuò huódòng F&B de gōngzuò rényuán zài cāntīng gùyuán zǒng shì shìyòng de guójì hùlǐ de jīběn biāozhǔn, zhǐdǎo, shǐ zhī chéngwéi zhuānmén zhīshì, yǐ zhīchí tígōng cānyǐn fúwù de gōngzuò kěyǐ shēnqǐng chéngwéi jiàoyù huò péixùn de yīmén xuékē dédào hé yǐnliào de kèrén.
Yī wèi fúwùyuán yāoqiú yǒu yǐxià yāoqiú:
Yībān tiáojiàn:
Tiāoxuǎn lǐxiǎng de zīshì hé hǎokàn zhěngjié
jīngtōng tánhuà, yóuqí shì yīngyǔ huò qítā yǔyán bùtóng de yǔyán
yǒu jīngyàn de fúwùyuán, zài xǔduō bùtóng dì dìfāng gōngzuòle
zhīshì yuānbó de yǒuguān shípǐn, yǎnshì jìshù, kěyǐ qīngchu dì jiěshì suǒ shǐyòng de shípǐn zhìzào gōngyì hé cáiliào
wú fànzuì jìlù, bùjǐn shàngjí, kèrén yě gěi lǎoxiāng sepekerjaan yīgè liánghǎo de gèxìng.
Gèrén yāoqiú:
Lǐzhì hé zhìhuì (zhìhuì)
tā huì chūxiàn yīcì, shuí zài yī jiàn dàyuē shì lǐmào, rèqíng hàokè, zhǔnquè xìng, xǐ zài gōngzuò hé gōngzuò máli nǚ fúwùyuán.
Jiàoyù (jiàoyù)
jiàoyù xūyào yǒu yīgè fúwùyuán, yīnwèi gāoděng jiàoyù de fùnǚ jiāng chéngwéi zhīshì gèng guǎngfàn de shìyě.
Chéngshí hé xiāngxìn zìjǐ
yào wánchéng hǎo gōngzuò de xūyào dān zérèn, chéngshí, zìwǒ bù quèdìng xìng de wánchéng gōngzuò huì shānghài gōngsī de nénglì.
Zhōngchéng
nàgè fúwùyuán yào shǐzhōng fúcóng hé bǐngchéng gōngsī guīzé shì zhōngchéng hé shùncóng zài gōngsī xiànxíng de guīzé.
Chàngyì/xiǎngyìng
zài tāmen de gōngzuò de nǚ fúwù shēng yīnggāi méiyǒu shìxiān děngdài mìnglìng, zǒng shì yǒu xiǎngfǎ (chuàngyì), huò zài wánchéng bìng tígāo qí nénglì de xīn tújìng (chuàngxīn).
Shēnxīn jiànkāng
yóuwū cāntīng nǚ fúwùyuán de yuángōng bìxū shì wúbìng. Jiànkāng de shēntǐ hé xīnlǐ chéngshòu nénglì yǐjīng wánchéngle tā de rènwù.
Xiǎoxīn hé nàixīn
zài fúwùyuán de gōngzuò, bìxū yǒu nàixīn dì xìngzhì hé xiǎoxīn, lǚxíng qí zhízé. Nǚ fúwùyuán míngzhì de, bìngrén jiēshòu biérén de yìjiàn, zhèyàng de zhēngchǎo hé fēnqí kěyǐ yòng zuì hǎo de jiějué.
Shéncǎi fēiyáng
yǒurén shuí xǐhuan qù tā de, dāngrán gōngzuò, tā huì dàlì pèihé yúkuài de gǎnjué gōngzuò. Zài cāntīng fúwùyuán yào dàlì gōngzuò, yīnwèi zhè jiàng zài qí gōngzuò yǐngxiǎng Kelancaraan.
Néng huíyì
nénggòu jì zhù shuí yǒngyǒu de nǚ fúwùyuán jiāng cùjìn qí gōngzuò. Suízhe nǚ fúwùyuán de nénglì, nénggòu rènshi hé liǎojiě shípǐn.
Hézuò
yóuwū rényuán dijasa fúwùyuán de fúwù yīnggāi nénggòu gōngzuò rényuán huò qítā rényuán zhī jiān de hézuò. Zhè zhǒng hézuò kěyǐ zhīchí zài zhíxíng rènwù shùnlì.
Fēi biāozhǔn shūdǎo
yuángōng nánrén:
Tóufà
bìxū zài ěrduo hé jǐng bèi yǐshàng, qīngjié, shūlǐ hàn kějiàn
shǒu
zhǐjiǎ duǎn ér gānjìng
xié/tuōxié
hé pāoguāng hēisè xié hé liángxié yòng (kān jiā/guì) shí, bìxū qīngjié, lǐmào hé shìdàng de.
Shǒushì
bùnéng pèidài shǒuzhuó, ěrhuán zài zhíqín shí.
Nǚ gōngzuò rényuán:
Tóufà
nǚ gōngzuò rényuán yīng jiéhé xiànghòu tou fà (mǎwěi). Lìyòng zhā tóufà hēisè huò shēn sè, bìngyòng fà wǎng.
Miàn
huàzhuāng yào zìrán, bùyào guòdù, zhōudào.
Shǒu
zhǐjiǎ duǎn ér gānjìng.
Xié
xié shì hēisè huò shuí yǐ bèi gōngsī rèndìng, bù zhǔn yòng tuōxié.
Shǒushì
zhǐ yǔnxǔ shǐyòng yīgè hūnlǐ huò dìnghūn jièzhǐ hé ěrhuán hěn yǒu lǐmào hé shìdàng de.
Wánzhěng xìng fúwùyuán
yīgè zhuānyè de fúwùyuán bìxū yǒu yīgè wánzhěng de zhǔnbèi zài gōngzuò zhōng shǐyòng. Bèi yù wèi “pǐn jiǔ de péngyǒu” rúxià:
Bǐ/bǐ
xiǎo bǐjìběn/jìshì běn
dǎhuǒjī/pǐpèi
kāi píng qì/kāi guàn qì huò pútáojiǔ
dā jiē gōngzuò/fúwù bù
tiáokuǎn zhuānyè fúwù shēng
yào chéngwéi yīgè zhuānyè de nǚ fúwùyuán chúle xūyào yǒu yīdìng de yāoqiú, wúlùn shì shēntǐ háishì fēi wùzhí de, shì yīn wéi bùshì měi gèrén dōu néng chéngwéi yīgè fàndiàn de fúwùyuán, tèbié shì zài yīgè wǔ xīng jí jiǔdiàn.
Yī. Wùlǐ yāoqiú
1. Jiànkāng de shēntǐ.
2. Tīnglì zhèngcháng de, bǎocún wánhǎo de yáchǐ hé zhǐjiǎ, wú shēnglǐ quēxiàn, bùshì yóu gǎnrǎn xìng jíbìng (rú fèijiéhé, gānyán děng) de tòngkǔ.
3. Zhěngjié.
4. Shēntǐ tǐng zhí, bùyào wān yāo tuóbèi, ér bùshì dāizhì.
5. Zhuózhuāng zhěngqí, zǒng shì chuānzhuó gōngzuò zhìfú.
6. Zǒng shì chuān PROPERTUT yù dìngyì de guǎnlǐ (rú: Xìngmíng tàgē, gōngsī hé qítā rén de xiàngzhēng).7. Chuānzhuó shēn yánsè de xiézi, zǒng shì tersemir mengkilap.8. Qǐng bùyào pèidài shǒushì berlebihan.9. Tèbié de nǚrén, huàzhuāng tiáojiàn xiāng shìyìng lingkungan.10. Méiyǒu húzi hé jenggot.11. Duìwū nánrén lái shuō, tóufà shì bùshì gondrong.12. Duìwū zhǎng tóufà de nǚrén, tā de tóufà zhěngqí de bǎng chéng belakang.B. Tiáokuǎn bù fisik1. Jīngshén shàng de jiànkāng, ér bùshì sǔnhài huò xīnlǐ hé qíngxù dòngdàng, bùyào jǐnzhāng huò frustasi.2. Nénggòu zài yǔyán gōutōng liǎojiě měi gè others.3. Yào kāilǎng hé liánjià senyum.4. Nàixīn, chéngshí, bìng zài qíngkuàng apapun.5 Jìlǜ. Jīngyàn fēngfù zhīshì yuānbó de yǒuguān dijual.6 Shípǐn hé yǐnliào chǎnpǐn. Gēnjù yǐ shèzhì manajemen.7 Zhǔnzé zhǎngwò gōngzuò de jìshù. Yǒu yīgè xiàng menolong.8 Shǔxìng. Zìxìn bù jiāo.
Yī wèi fúwùyuán yāoqiú yǒu yǐxià yāoqiú:
Yībān tiáojiàn:
Tiāoxuǎn lǐxiǎng de zīshì hé hǎokàn zhěngjié
jīngtōng tánhuà, yóuqí shì yīngyǔ huò qítā yǔyán bùtóng de yǔyán
yǒu jīngyàn de fúwùyuán, zài xǔduō bùtóng dì dìfāng gōngzuòle
zhīshì yuānbó de yǒuguān shípǐn, yǎnshì jìshù, kěyǐ qīngchu dì jiěshì suǒ shǐyòng de shípǐn zhìzào gōngyì hé cáiliào
wú fànzuì jìlù, bùjǐn shàngjí, kèrén yě gěi lǎoxiāng sepekerjaan yīgè liánghǎo de gèxìng.
Gèrén yāoqiú:
Lǐzhì hé zhìhuì (zhìhuì)
tā huì chūxiàn yīcì, shuí zài yī jiàn dàyuē shì lǐmào, rèqíng hàokè, zhǔnquè xìng, xǐ zài gōngzuò hé gōngzuò máli nǚ fúwùyuán.
Jiàoyù (jiàoyù)
jiàoyù xūyào yǒu yīgè fúwùyuán, yīnwèi gāoděng jiàoyù de fùnǚ jiāng chéngwéi zhīshì gèng guǎngfàn de shìyě.
Chéngshí hé xiāngxìn zìjǐ
yào wánchéng hǎo gōngzuò de xūyào dān zérèn, chéngshí, zìwǒ bù quèdìng xìng de wánchéng gōngzuò huì shānghài gōngsī de nénglì.
Zhōngchéng
nàgè fúwùyuán yào shǐzhōng fúcóng hé bǐngchéng gōngsī guīzé shì zhōngchéng hé shùncóng zài gōngsī xiànxíng de guīzé.
Chàngyì/xiǎngyìng
zài tāmen de gōngzuò de nǚ fúwù shēng yīnggāi méiyǒu shìxiān děngdài mìnglìng, zǒng shì yǒu xiǎngfǎ (chuàngyì), huò zài wánchéng bìng tígāo qí nénglì de xīn tújìng (chuàngxīn).
Shēnxīn jiànkāng
yóuwū cāntīng nǚ fúwùyuán de yuángōng bìxū shì wúbìng. Jiànkāng de shēntǐ hé xīnlǐ chéngshòu nénglì yǐjīng wánchéngle tā de rènwù.
Xiǎoxīn hé nàixīn
zài fúwùyuán de gōngzuò, bìxū yǒu nàixīn dì xìngzhì hé xiǎoxīn, lǚxíng qí zhízé. Nǚ fúwùyuán míngzhì de, bìngrén jiēshòu biérén de yìjiàn, zhèyàng de zhēngchǎo hé fēnqí kěyǐ yòng zuì hǎo de jiějué.
Shéncǎi fēiyáng
yǒurén shuí xǐhuan qù tā de, dāngrán gōngzuò, tā huì dàlì pèihé yúkuài de gǎnjué gōngzuò. Zài cāntīng fúwùyuán yào dàlì gōngzuò, yīnwèi zhè jiàng zài qí gōngzuò yǐngxiǎng Kelancaraan.
Néng huíyì
nénggòu jì zhù shuí yǒngyǒu de nǚ fúwùyuán jiāng cùjìn qí gōngzuò. Suízhe nǚ fúwùyuán de nénglì, nénggòu rènshi hé liǎojiě shípǐn.
Hézuò
yóuwū rényuán dijasa fúwùyuán de fúwù yīnggāi nénggòu gōngzuò rényuán huò qítā rényuán zhī jiān de hézuò. Zhè zhǒng hézuò kěyǐ zhīchí zài zhíxíng rènwù shùnlì.
Fēi biāozhǔn shūdǎo
yuángōng nánrén:
Tóufà
bìxū zài ěrduo hé jǐng bèi yǐshàng, qīngjié, shūlǐ hàn kějiàn
shǒu
zhǐjiǎ duǎn ér gānjìng
xié/tuōxié
hé pāoguāng hēisè xié hé liángxié yòng (kān jiā/guì) shí, bìxū qīngjié, lǐmào hé shìdàng de.
Shǒushì
bùnéng pèidài shǒuzhuó, ěrhuán zài zhíqín shí.
Nǚ gōngzuò rényuán:
Tóufà
nǚ gōngzuò rényuán yīng jiéhé xiànghòu tou fà (mǎwěi). Lìyòng zhā tóufà hēisè huò shēn sè, bìngyòng fà wǎng.
Miàn
huàzhuāng yào zìrán, bùyào guòdù, zhōudào.
Shǒu
zhǐjiǎ duǎn ér gānjìng.
Xié
xié shì hēisè huò shuí yǐ bèi gōngsī rèndìng, bù zhǔn yòng tuōxié.
Shǒushì
zhǐ yǔnxǔ shǐyòng yīgè hūnlǐ huò dìnghūn jièzhǐ hé ěrhuán hěn yǒu lǐmào hé shìdàng de.
Wánzhěng xìng fúwùyuán
yīgè zhuānyè de fúwùyuán bìxū yǒu yīgè wánzhěng de zhǔnbèi zài gōngzuò zhōng shǐyòng. Bèi yù wèi “pǐn jiǔ de péngyǒu” rúxià:
Bǐ/bǐ
xiǎo bǐjìběn/jìshì běn
dǎhuǒjī/pǐpèi
kāi píng qì/kāi guàn qì huò pútáojiǔ
dā jiē gōngzuò/fúwù bù
tiáokuǎn zhuānyè fúwù shēng
yào chéngwéi yīgè zhuānyè de nǚ fúwùyuán chúle xūyào yǒu yīdìng de yāoqiú, wúlùn shì shēntǐ háishì fēi wùzhí de, shì yīn wéi bùshì měi gèrén dōu néng chéngwéi yīgè fàndiàn de fúwùyuán, tèbié shì zài yīgè wǔ xīng jí jiǔdiàn.
Yī. Wùlǐ yāoqiú
1. Jiànkāng de shēntǐ.
2. Tīnglì zhèngcháng de, bǎocún wánhǎo de yáchǐ hé zhǐjiǎ, wú shēnglǐ quēxiàn, bùshì yóu gǎnrǎn xìng jíbìng (rú fèijiéhé, gānyán děng) de tòngkǔ.
3. Zhěngjié.
4. Shēntǐ tǐng zhí, bùyào wān yāo tuóbèi, ér bùshì dāizhì.
5. Zhuózhuāng zhěngqí, zǒng shì chuānzhuó gōngzuò zhìfú.
6. Zǒng shì chuān PROPERTUT yù dìngyì de guǎnlǐ (rú: Xìngmíng tàgē, gōngsī hé qítā rén de xiàngzhēng).7. Chuānzhuó shēn yánsè de xiézi, zǒng shì tersemir mengkilap.8. Qǐng bùyào pèidài shǒushì berlebihan.9. Tèbié de nǚrén, huàzhuāng tiáojiàn xiāng shìyìng lingkungan.10. Méiyǒu húzi hé jenggot.11. Duìwū nánrén lái shuō, tóufà shì bùshì gondrong.12. Duìwū zhǎng tóufà de nǚrén, tā de tóufà zhěngqí de bǎng chéng belakang.B. Tiáokuǎn bù fisik1. Jīngshén shàng de jiànkāng, ér bùshì sǔnhài huò xīnlǐ hé qíngxù dòngdàng, bùyào jǐnzhāng huò frustasi.2. Nénggòu zài yǔyán gōutōng liǎojiě měi gè others.3. Yào kāilǎng hé liánjià senyum.4. Nàixīn, chéngshí, bìng zài qíngkuàng apapun.5 Jìlǜ. Jīngyàn fēngfù zhīshì yuānbó de yǒuguān dijual.6 Shípǐn hé yǐnliào chǎnpǐn. Gēnjù yǐ shèzhì manajemen.7 Zhǔnzé zhǎngwò gōngzuò de jìshù. Yǒu yīgè xiàng menolong.8 Shǔxìng. Zìxìn bù jiāo.
requirements of waitress
Waiter / Waiter are people who deal directly with guests in their duties, that is to serve and serving food / drinks at the restaurant. Waiters were professional is an employee or an employee of the staff of F & B in a restaurant in performing activities of its work is always guided by the basic standards of care applicable internationally and can apply to be a discipline of education or training is obtained so that it becomes specialized expertise to support its work in providing meal service and drink to guests.
A waiter demanded to have the following requirements:
General conditions:
Pick the ideal posture and look nice and neat
Proficient in various languages for conversation, especially English, or another language
Have experience as a waiter and has worked in many different places
Knowledgeable about the food, presentation techniques and can clearly explain the food manufacturing process and materials used
Have no criminal record and has a good personality not only to superiors, guests but also to fellow sepekerjaan.
Personal Requirements:
intellect and wisdom (intelligence)
it will appear once when the waitress who works in a restaurant that is about civility, hospitality, accuracy, joy in work and deft.
Education (education)
Education needs to have a waiter because the higher education a woman will become even wider horizons of knowledge.
Honesty and trust yourself
To complete the good work the need for responsibility and honesty, the ability of self uncertainty in completing the work will hurt the company.
Loyalty
That waiter should always obey and uphold the company rules are faithful and obedient to the rules in force in the company.
Initiative / response
Waitresses in their job should work without waiting for orders in advance and always had the idea (creative) or a new way (innovative) in completing and improving its capabilities.
Physical and mental health
As an employee of the restaurant waitresses must be free from disease. Healthy physical and mental endurance has completed its task.
Be careful and patient
In working waitresses must have the nature of patience and careful in carrying out their duties. A waitress wise that a patient accept the opinions of others so that quarrels or disagreements can be resolved with the best.
High spirit
Someone who likes going to his job of course he will work vigorously with a pleasant feeling. A waiter in a restaurant should work vigorously as this will affect Kelancaraan in its work.
able to recall
Ability to remember who owned the waitress would facilitate its work. With the ability of the waitresses can know and understand the food products.
Cooperation
As officers dijasa waitress service should be able to cooperate between personnel or other personnel. This cooperation can support smooth in performing the task.
standart grooming
Staff Men:
Hair
Must be above the ears and the nape of the neck, clean, combed and visible
Hand
Nails should be short and clean
Sandals
And polished black shoes and sandals when using (housekeeping / locker) must be clean, courteous and proper.
Jewelry
Not allowed to wear the bracelet, earrings while on duty.
Staff Women:
Hair
Female staff should bind backward head hair (ponytail). Using a hair tie black or dark and using a hair net.
Face
Makeup should be natural, not overdone and courteous.
Hand
Nails should be short and clean.
shoe
Shoes are black or who have been determined by the company, are not allowed to use slippers.
Jewelry
Only allowed to use a wedding or engagement ring, and earrings were polite and proper.
completeness Waiter
A professional waiter must have a complete ready to use at work. Known as the "degustation friends" is as follows:
Pens / Pen
Small notebook / Note book
Lighters / Matches
Can opener / can opener or wine
Lap work / service cloth
Terms of the Professional Waiter
To become a professional waitress apart are required to have certain requirements either physical or non-physical, is because not everyone can become a waiter in a restaurant, especially in a five-star hotel.
a. physical Requirements
1. Healthy body.
2. Hearing normal, well-preserved tooth and nail, no physical defects, are not suffering from infectious diseases (such as tuberculosis, hepatitis, etc.).
3. neat.
4. Body straight, do not slouch, and not sluggish.
5. Dress neatly and always wear a work uniform.ut predefined management (such as: name tage, a symbol of the company and others) .7. Wearing dark color shoes and always tersemir mengkilap.8. Do not wear jewelry berlebihan.9. Special lady, makeup adapted to the conditions lingkungan.10. No mustache and jenggot.11. For men, hair is not gondrong.12. For long-haired woman, her hair tied neatly into belakang.b. Terms non fisik1. Spiritually healthy, not impaired or mental and emotional turmoil, not stress or frustasi.2. able to communicate in a language understood each others.3. Be cheerful and cheap senyum.4. Patient, honest, and disciplined in circumstances apapun.5. Experienced knowledgeable about food and beverage products that dijual.6. Mastering the techniques of work according to the guidelines that have been set manajemen.7. Has properties like menolong.8. Confident and not arrogant.
6. Always wear a Propert
A waiter demanded to have the following requirements:
General conditions:
Pick the ideal posture and look nice and neat
Proficient in various languages for conversation, especially English, or another language
Have experience as a waiter and has worked in many different places
Knowledgeable about the food, presentation techniques and can clearly explain the food manufacturing process and materials used
Have no criminal record and has a good personality not only to superiors, guests but also to fellow sepekerjaan.
Personal Requirements:
intellect and wisdom (intelligence)
it will appear once when the waitress who works in a restaurant that is about civility, hospitality, accuracy, joy in work and deft.
Education (education)
Education needs to have a waiter because the higher education a woman will become even wider horizons of knowledge.
Honesty and trust yourself
To complete the good work the need for responsibility and honesty, the ability of self uncertainty in completing the work will hurt the company.
Loyalty
That waiter should always obey and uphold the company rules are faithful and obedient to the rules in force in the company.
Initiative / response
Waitresses in their job should work without waiting for orders in advance and always had the idea (creative) or a new way (innovative) in completing and improving its capabilities.
Physical and mental health
As an employee of the restaurant waitresses must be free from disease. Healthy physical and mental endurance has completed its task.
Be careful and patient
In working waitresses must have the nature of patience and careful in carrying out their duties. A waitress wise that a patient accept the opinions of others so that quarrels or disagreements can be resolved with the best.
High spirit
Someone who likes going to his job of course he will work vigorously with a pleasant feeling. A waiter in a restaurant should work vigorously as this will affect Kelancaraan in its work.
able to recall
Ability to remember who owned the waitress would facilitate its work. With the ability of the waitresses can know and understand the food products.
Cooperation
As officers dijasa waitress service should be able to cooperate between personnel or other personnel. This cooperation can support smooth in performing the task.
standart grooming
Staff Men:
Hair
Must be above the ears and the nape of the neck, clean, combed and visible
Hand
Nails should be short and clean
Sandals
And polished black shoes and sandals when using (housekeeping / locker) must be clean, courteous and proper.
Jewelry
Not allowed to wear the bracelet, earrings while on duty.
Staff Women:
Hair
Female staff should bind backward head hair (ponytail). Using a hair tie black or dark and using a hair net.
Face
Makeup should be natural, not overdone and courteous.
Hand
Nails should be short and clean.
shoe
Shoes are black or who have been determined by the company, are not allowed to use slippers.
Jewelry
Only allowed to use a wedding or engagement ring, and earrings were polite and proper.
completeness Waiter
A professional waiter must have a complete ready to use at work. Known as the "degustation friends" is as follows:
Pens / Pen
Small notebook / Note book
Lighters / Matches
Can opener / can opener or wine
Lap work / service cloth
Terms of the Professional Waiter
To become a professional waitress apart are required to have certain requirements either physical or non-physical, is because not everyone can become a waiter in a restaurant, especially in a five-star hotel.
a. physical Requirements
1. Healthy body.
2. Hearing normal, well-preserved tooth and nail, no physical defects, are not suffering from infectious diseases (such as tuberculosis, hepatitis, etc.).
3. neat.
4. Body straight, do not slouch, and not sluggish.
5. Dress neatly and always wear a work uniform.ut predefined management (such as: name tage, a symbol of the company and others) .7. Wearing dark color shoes and always tersemir mengkilap.8. Do not wear jewelry berlebihan.9. Special lady, makeup adapted to the conditions lingkungan.10. No mustache and jenggot.11. For men, hair is not gondrong.12. For long-haired woman, her hair tied neatly into belakang.b. Terms non fisik1. Spiritually healthy, not impaired or mental and emotional turmoil, not stress or frustasi.2. able to communicate in a language understood each others.3. Be cheerful and cheap senyum.4. Patient, honest, and disciplined in circumstances apapun.5. Experienced knowledgeable about food and beverage products that dijual.6. Mastering the techniques of work according to the guidelines that have been set manajemen.7. Has properties like menolong.8. Confident and not arrogant.
Fúwùyuán/fúwùyuán/fúwùqì
Fúwùyuán/fúwùyuán/fúwùqì shì shuí tígōng huò dàibiǎo de lǐngyù gōngzuò, zài zhè zhǒng qíngkuàng xià, shíwù hé yǐnliào, huòzhě zhìshǎo chuándá chū cài de rén zhī yī. Fúwùyuán/fúwùyuán/fúwùqì shì bāohán zài gèzhǒng shípǐn hé yǐnliào diàn bùmén, rú cāntīng, kèfáng fúwù, kāfēi tīng, jiǔbā hé yànhuì de wèizhì. Shìzhě/fúwùyuán/fúwùqì yīng nénggòu wèi kèrén tígōng mǎnyì de fúwù (zhuóyuè de fúwù), bìng kěyǐ tōngguò gèzhǒng fāngshì, rúlái wánchéng:
A. Wàiguān zìjǐ
wàiguān jiāng quèdìng shìfǒu wèi kèrén tígōng de fúwù yōuzhì de fúwù hé biāoqiān yǔ fǒu. Yīncǐ, zhíjiē gěi kèrén, shǐzhōng dānfùzhe zhěngqí hé měiguān tígōng fúwù. Guānwū wàiguān, jí yīxiē guīdìng:
1. Qīngjié shēntǐ (shēntǐ de cleanlines)
shēntǐ de jiéjìng dù bìxū shì yīgè dà wèntí, shēntǐ shì āng zāng de, ér bùshì wéichí kebersihanya huì zhíjiē sǔnshāng de fúwù gěi kèrén. Duìwū bìxū shǐzhōng bǎochí shēntǐ de qīngjié hé xīnxiān dù.
2. Pífū (pífū)
pífū jiànkāng hé xīnxiān dù yīnggāi dédào zhòngshì zhòngdà. Pífū yě quèdìng tígōng jǐ kèrén de jiàzhí hé fúwù zhìliàng. Zuì zhǔyào de shì gèzhǒng pífū bìng bèi gēnchú.
3. Fā (tóufà)
tóufà wèntí bù yìng gāi bèi hūshì, bìxū bǎochí kebersihanya, tā de jiànkāng hé kerapianya. Shǐyòng hù fà yóu de bìyào, yīzhí méiyǒu yǐnqǐ qìwèi huò yìwèi. Cóng miǎnchú tóupí xiè de tóufà hé bù náotóu ér fúwù huò péitóng kèrén.
4. Húzi hé húxū (húxū hé moustachi)
fúwù de kèrén jiāng shì fēicháng zhídé de, rúguǒ tā néng bǎochí miàn dài zī xū hé húxū de zhěngjié.
5. Shuāng shǒu hé zhǐjiǎ (shǒu hé zhǐjiǎ)
zhǐjiǎ hé shǒu yīdìng yào gānjìng, yǐ quèbǎo fúwù de qīngjié dù. Yīdìng yào xǐshǒu, bǎochí qīngjié, bù yáncháng zhǐjiǎ. Bìmiǎn shǐyòng zhǐjiǎ yóu cì bí. Shǐzhōng bǎochí shǒuzhǎng de pífū de jiànkāng.
6. Kǒuqiāng hé yáchǐ (kǒuqiāng hé yáchǐ)
zhè bùfèn shì zuì zhòngyào de zǔchéng bùfèn, bù yìng gāi bèi dīgū. Shǐzhōng bǎochí qīngjié hé kesegaranya. Bìmiǎn bu fāchū kǒuqiāng yìwèi. Zhè shì yīnwèi tā huì zhíjiē yǔ kèrén, lǎobǎn hé tóngshì dǎjiāodào.
7. Jiǎo, wàzi hé xié (jiǎo, wàzi hé xiézi)
jiǎo de qīngjié hé xīnxiān dù, yīng jīngxīn wéihù. Bù chuān zài hěn zhǎng yīduàn shíjiān de wàzi, zàochéng bù hǎo de qìwèi. Bùyào ràng cúnfàng zài cháoshī dì dìfāng xiézi.
8. Huángjīn hé zhūbǎo (huángjīn zhūbǎo)
bìmiǎn guòduō shǐyòng de shǒushì hé gèzhǒng xíngshì de zhíbān shí, xǐngmù dì wàiguān.
9. Fúzhuāng tǒngyī (tǒngyī)
zhìfú zhǐ néng zài gōngzuò zhōng shǐyòng, bìxū tuǒshàn zhàogù, yǐ bǎochí tā de zhěngjié, gānjìng, nàiyòng. Zhèngquè chuān zhìfú, bìng suíshí guānchá wàiguān zhěngjié, gōngzuò shí yóuqí rúcǐ.
B. Tàidù hé xíngwéi
tàidù, yánxíng jǔzhǐ hé xíngwéi zuòwéi gùyuán, yóuqí shì duì fúwùyuán/fúwùqì bìxū jiāyǐ bǎohù hé wéihù. Yīng shǐzhōng gèngjiā shúliàn hé línghuó, suíshí zhǔnbèi tígōng fúwù. Bìxū bǎochí zhěngjié, ǒu'ěr kòngzhì de wàiguān hé zìwǒ mǎchē.
Měi gè fúwùyuán/fúwùqì yīnggāi zǒng shì shàndài měi yīgè shuí shàngtái kèrén. Wàiguān zǒng shì huì dài lái jìn rú rényì wèi wǒ zìjǐ, wèi kèrén, rénjì guānxì, lǐngdǎo hé tóngshì wúlùn rúhé xiàoróng.
Fúwùyuán/fúwùqì dōu xūyào yǒu yīgè kuānróng de xīntài, nà jiùshì nénggòu sīkǎo, bìng kǎolǜ gè fāngmiàn hé qítā rén de lìyì, ér bùshì gèrén de lìyì, hái bìxū duì tāmen de gōngzuò zérèn zhòngdà yìyì.
1. Yǎnjiǎng de fēnggé yīnggāi yóu měi yīgè fúwùyuán/fúwùqì suǒ yǒngyǒu zàochéng hūyù tīngzhòng. Lìrú, zhītǐ yǔyán, miànbù biǎoqíng huò shǒushì hé yǔyīn de hùnhéwù.
2. Zīshì yībiān shuōhuà kěyǐ tígōng zìjǐ de mèilì, kěyǐ chǎo rè qìfēn shǐ yángshēngqì hé yángshēngqì zhī jiān yǒu qīnmì de qìfēn.
3. Lǐmào shì shénme zài chǔlǐ kèrén fēicháng zhòngyào de shì gèrén de jìlǜ.
C. Gōngzuò zhízé fúwùyuán/fúwùqì
fúwùyuán/fúwùqì de zhǔyào rènwù shì tígōng fúwù kapada shuí hēle jiù yào chīfàn de kèrén. Chúle shàngshù de zhǔyào rènwù, tā yě yīng jìnxíng yǔ zhǔ rènwù xiāngguān:
1. Zhǔnbèi fúwù shèbèi
2. Zài jìnxíng biǎo shèzhì hé míngquèle
3. Yùnxíng bùzhòu, kèhù fǎnyìng liánghǎo
4.Quèbǎo shuí zài shūshì de huánjìng hé senang5 de kèrén. Kòngtiáo de jūzhù miànjī shì shǐzhōng bǎochí qīngjié hé ānquán de lìngwài hái yīng fùzé qīngjié, ānquán hé bǎo'ān wèi tā hé tā de gōngzuò. Qítā zérèn, rú:1. Fùzé gāi lǐngbān huò CaptainT floor2. Fùzé qīngjié hé zhěngjié kerja3 qū. Fùzé shèbèi hé yòngpǐn pelayananD de kùcún. Gōngnéng fúwùyuán/fúwùqì gōngnéng zhī yī fúwùyuán/fúwùqì wèi dàibiǎo de kèrén jiāng bāngzhù xuǎnzé càidān hé menjelaskanya nàxiē cài. Ràng kèrén juéde tā gèng róngyì xuǎnzé jiāng dipesan.E càidān. Tàidù pèifāng fúwù yǒusān gè jīběn de guīzé shì fēicháng jīběn de fúwù, qízhōng yīgè yǔ lìng yīgè shǔwū xìng hé xiānghù guānlián, jí:·Zhǔnbèi fúwù shì shénme yìsi shì jīngshén shàng hé shēntǐ yǐjí zhǔnbèi zuòwéi zhīchí chuàngjiàn pelayanan.1 Pínghuá tāmen de gōngzuò gōngjù. Shēntǐ zhǔnbèi shēntǐ shàng de zhǔnbèi gōngzuò shì bì bùkě shǎo de zhīqián. Qízhōng bāokuò yǐxià nèiróng: - Chuānzhuó, shìdàng hé lineament'm qīngxī xiǎnshì, bìng xiǎnshì wānqū de zīshì, bìng tōngguò shuǐmiàn bù hé shēntǐ de zītài zhǎnxiàn luwes-lǐmào hé yǒuhǎo kuàilè jiànkāng de zhǐshì tiáojiàn jasmani-de xīntài zhǔnbèi gōngzuò zài yīliáo bǎojiàn, fúwùyuán/fúwùqì liánjiē, yǐ bǎochí tā bùshì tài wǎnle gōngzuò, kěyǐ shèdìng sùdù qínggǎn, shǐzhōng jìnliàng bìmiǎn yóu yālì zǒng shì hěn xǐhuan zhè fèn gōngzuò, bìng cóng zhèxiē gōngzuò zhōng huòdé de zhùfú biǎoshì gǎnxiè. Zhèngquè de shēntǐ zhǔnbèi jiāng memeberikan yōuliáng de fúwù gěi kèrén tamunya.2. Xīnlǐ zhǔnbèi yào zhǔnbèi xīnlǐ shàng yào néng zuò hǎo gōngzuò, bìxū shǐzhōng bǎochí jízhōng, zǒng shì chōngmǎn zìxìn, shàngbān shí gǎndào zìháo zìjǐ de zhízé, yǐjí jǐn kěnéng bǎochí tóusù hé gèrén wèntí. Fúwùyuán/fúwùqì bìxū bǎochí nóngdù perhatianya pemikiranya, dǎozhì yào zuò de gōngzuò. Wèile ràng xiǎng zuò dào wánměi yì xiē shìqíng xūyào yǔyǐ zhǐyǐn, děng děng shōuliǎn: - Jiǎshè yīgè gōngzuò zuòwéi hobby-suǒyǒu yǒngyǒu cóng tersebut-gōngzuò zuòle tā shì ibadah3 de gōngzuò huòdé. Zhǔnbèi gōngjù dimaksuda gè lèi shèbèi, jiàng zài gōngzuò zhōng shǐyòng, rú: - Wénjù xiě gōngjù càidān - hé sebagainyaF yǎnshì. Hùdòng jiāohù guòchéng shǐ wū duì kèrén de dàolái chūkǒu. Tóngshí fúwù jìnchéng yě kāishǐ yǔ jiēshōu (wènhòu). Jìxù yǔ tōngxìn de kāishǐ, qízhōng tōngxìn shì shuāngfāng xiānghù zuòyòng de guòchéng zhōng qí wàng huòdé měi gè gǎn. Dìyuē fāng fúwùyuán/fúwùqì shìtú liǎojiě kèhù xūyào shénme, ér kèrén huì míngbái jiù xūyào tígōng de xìnxī. Zài gōutōng de bǐsài jiāng chǎnshēng jījí de dōngxi liǎng cè. Tèbié shì duì fúwùyuán/fúwùqì de wèntí kèrén bìxū chéngrèn, zuòwéi xìnxī ér bùshì shěnxùn de qǐngqiú. Kèrén xiǎng yào de dōng xī de jiěshì huò bù bèi qīwàng de dōngxi. Kèrénmen hái xīwàng jiù zhēnduì gāi gōngsī de yāoqiú tā xūyào yīgè wánzhěng hé xiángxì de xìnxī. Rán'ér, wúlùn wèntí de lèixíng yāoqiú de kèrén, fúwùyuán/fúwùqì bìxū zhǔnbèi yǐ yīzhǒng lǐmào de fāngshì, qīngxī, yǒuhǎo de huídá. Yóuqí shì guānwū chǎnpǐn xiāoshòu zuòwéi jīběn yuánliào, bùfèn, dìngjià hé qítā sebagainya.G. Hòuxù zhìliáo hòuxù hùlǐ hòu, hùdòng fúwù de shíshī, yǐ mǎnzú kèrén yāoqiú huò yùdìng de xūqiú. Zài zhíxíng zhège fúwù, suǒyǒu kèrén dōu bìxū chǔlǐ kěyǐ shèlì fúwù guīdìng hé biāozhǔn lái shíxiàn.
A. Wàiguān zìjǐ
wàiguān jiāng quèdìng shìfǒu wèi kèrén tígōng de fúwù yōuzhì de fúwù hé biāoqiān yǔ fǒu. Yīncǐ, zhíjiē gěi kèrén, shǐzhōng dānfùzhe zhěngqí hé měiguān tígōng fúwù. Guānwū wàiguān, jí yīxiē guīdìng:
1. Qīngjié shēntǐ (shēntǐ de cleanlines)
shēntǐ de jiéjìng dù bìxū shì yīgè dà wèntí, shēntǐ shì āng zāng de, ér bùshì wéichí kebersihanya huì zhíjiē sǔnshāng de fúwù gěi kèrén. Duìwū bìxū shǐzhōng bǎochí shēntǐ de qīngjié hé xīnxiān dù.
2. Pífū (pífū)
pífū jiànkāng hé xīnxiān dù yīnggāi dédào zhòngshì zhòngdà. Pífū yě quèdìng tígōng jǐ kèrén de jiàzhí hé fúwù zhìliàng. Zuì zhǔyào de shì gèzhǒng pífū bìng bèi gēnchú.
3. Fā (tóufà)
tóufà wèntí bù yìng gāi bèi hūshì, bìxū bǎochí kebersihanya, tā de jiànkāng hé kerapianya. Shǐyòng hù fà yóu de bìyào, yīzhí méiyǒu yǐnqǐ qìwèi huò yìwèi. Cóng miǎnchú tóupí xiè de tóufà hé bù náotóu ér fúwù huò péitóng kèrén.
4. Húzi hé húxū (húxū hé moustachi)
fúwù de kèrén jiāng shì fēicháng zhídé de, rúguǒ tā néng bǎochí miàn dài zī xū hé húxū de zhěngjié.
5. Shuāng shǒu hé zhǐjiǎ (shǒu hé zhǐjiǎ)
zhǐjiǎ hé shǒu yīdìng yào gānjìng, yǐ quèbǎo fúwù de qīngjié dù. Yīdìng yào xǐshǒu, bǎochí qīngjié, bù yáncháng zhǐjiǎ. Bìmiǎn shǐyòng zhǐjiǎ yóu cì bí. Shǐzhōng bǎochí shǒuzhǎng de pífū de jiànkāng.
6. Kǒuqiāng hé yáchǐ (kǒuqiāng hé yáchǐ)
zhè bùfèn shì zuì zhòngyào de zǔchéng bùfèn, bù yìng gāi bèi dīgū. Shǐzhōng bǎochí qīngjié hé kesegaranya. Bìmiǎn bu fāchū kǒuqiāng yìwèi. Zhè shì yīnwèi tā huì zhíjiē yǔ kèrén, lǎobǎn hé tóngshì dǎjiāodào.
7. Jiǎo, wàzi hé xié (jiǎo, wàzi hé xiézi)
jiǎo de qīngjié hé xīnxiān dù, yīng jīngxīn wéihù. Bù chuān zài hěn zhǎng yīduàn shíjiān de wàzi, zàochéng bù hǎo de qìwèi. Bùyào ràng cúnfàng zài cháoshī dì dìfāng xiézi.
8. Huángjīn hé zhūbǎo (huángjīn zhūbǎo)
bìmiǎn guòduō shǐyòng de shǒushì hé gèzhǒng xíngshì de zhíbān shí, xǐngmù dì wàiguān.
9. Fúzhuāng tǒngyī (tǒngyī)
zhìfú zhǐ néng zài gōngzuò zhōng shǐyòng, bìxū tuǒshàn zhàogù, yǐ bǎochí tā de zhěngjié, gānjìng, nàiyòng. Zhèngquè chuān zhìfú, bìng suíshí guānchá wàiguān zhěngjié, gōngzuò shí yóuqí rúcǐ.
B. Tàidù hé xíngwéi
tàidù, yánxíng jǔzhǐ hé xíngwéi zuòwéi gùyuán, yóuqí shì duì fúwùyuán/fúwùqì bìxū jiāyǐ bǎohù hé wéihù. Yīng shǐzhōng gèngjiā shúliàn hé línghuó, suíshí zhǔnbèi tígōng fúwù. Bìxū bǎochí zhěngjié, ǒu'ěr kòngzhì de wàiguān hé zìwǒ mǎchē.
Měi gè fúwùyuán/fúwùqì yīnggāi zǒng shì shàndài měi yīgè shuí shàngtái kèrén. Wàiguān zǒng shì huì dài lái jìn rú rényì wèi wǒ zìjǐ, wèi kèrén, rénjì guānxì, lǐngdǎo hé tóngshì wúlùn rúhé xiàoróng.
Fúwùyuán/fúwùqì dōu xūyào yǒu yīgè kuānróng de xīntài, nà jiùshì nénggòu sīkǎo, bìng kǎolǜ gè fāngmiàn hé qítā rén de lìyì, ér bùshì gèrén de lìyì, hái bìxū duì tāmen de gōngzuò zérèn zhòngdà yìyì.
1. Yǎnjiǎng de fēnggé yīnggāi yóu měi yīgè fúwùyuán/fúwùqì suǒ yǒngyǒu zàochéng hūyù tīngzhòng. Lìrú, zhītǐ yǔyán, miànbù biǎoqíng huò shǒushì hé yǔyīn de hùnhéwù.
2. Zīshì yībiān shuōhuà kěyǐ tígōng zìjǐ de mèilì, kěyǐ chǎo rè qìfēn shǐ yángshēngqì hé yángshēngqì zhī jiān yǒu qīnmì de qìfēn.
3. Lǐmào shì shénme zài chǔlǐ kèrén fēicháng zhòngyào de shì gèrén de jìlǜ.
C. Gōngzuò zhízé fúwùyuán/fúwùqì
fúwùyuán/fúwùqì de zhǔyào rènwù shì tígōng fúwù kapada shuí hēle jiù yào chīfàn de kèrén. Chúle shàngshù de zhǔyào rènwù, tā yě yīng jìnxíng yǔ zhǔ rènwù xiāngguān:
1. Zhǔnbèi fúwù shèbèi
2. Zài jìnxíng biǎo shèzhì hé míngquèle
3. Yùnxíng bùzhòu, kèhù fǎnyìng liánghǎo
4.Quèbǎo shuí zài shūshì de huánjìng hé senang5 de kèrén. Kòngtiáo de jūzhù miànjī shì shǐzhōng bǎochí qīngjié hé ānquán de lìngwài hái yīng fùzé qīngjié, ānquán hé bǎo'ān wèi tā hé tā de gōngzuò. Qítā zérèn, rú:1. Fùzé gāi lǐngbān huò CaptainT floor2. Fùzé qīngjié hé zhěngjié kerja3 qū. Fùzé shèbèi hé yòngpǐn pelayananD de kùcún. Gōngnéng fúwùyuán/fúwùqì gōngnéng zhī yī fúwùyuán/fúwùqì wèi dàibiǎo de kèrén jiāng bāngzhù xuǎnzé càidān hé menjelaskanya nàxiē cài. Ràng kèrén juéde tā gèng róngyì xuǎnzé jiāng dipesan.E càidān. Tàidù pèifāng fúwù yǒusān gè jīběn de guīzé shì fēicháng jīběn de fúwù, qízhōng yīgè yǔ lìng yīgè shǔwū xìng hé xiānghù guānlián, jí:·Zhǔnbèi fúwù shì shénme yìsi shì jīngshén shàng hé shēntǐ yǐjí zhǔnbèi zuòwéi zhīchí chuàngjiàn pelayanan.1 Pínghuá tāmen de gōngzuò gōngjù. Shēntǐ zhǔnbèi shēntǐ shàng de zhǔnbèi gōngzuò shì bì bùkě shǎo de zhīqián. Qízhōng bāokuò yǐxià nèiróng: - Chuānzhuó, shìdàng hé lineament'm qīngxī xiǎnshì, bìng xiǎnshì wānqū de zīshì, bìng tōngguò shuǐmiàn bù hé shēntǐ de zītài zhǎnxiàn luwes-lǐmào hé yǒuhǎo kuàilè jiànkāng de zhǐshì tiáojiàn jasmani-de xīntài zhǔnbèi gōngzuò zài yīliáo bǎojiàn, fúwùyuán/fúwùqì liánjiē, yǐ bǎochí tā bùshì tài wǎnle gōngzuò, kěyǐ shèdìng sùdù qínggǎn, shǐzhōng jìnliàng bìmiǎn yóu yālì zǒng shì hěn xǐhuan zhè fèn gōngzuò, bìng cóng zhèxiē gōngzuò zhōng huòdé de zhùfú biǎoshì gǎnxiè. Zhèngquè de shēntǐ zhǔnbèi jiāng memeberikan yōuliáng de fúwù gěi kèrén tamunya.2. Xīnlǐ zhǔnbèi yào zhǔnbèi xīnlǐ shàng yào néng zuò hǎo gōngzuò, bìxū shǐzhōng bǎochí jízhōng, zǒng shì chōngmǎn zìxìn, shàngbān shí gǎndào zìháo zìjǐ de zhízé, yǐjí jǐn kěnéng bǎochí tóusù hé gèrén wèntí. Fúwùyuán/fúwùqì bìxū bǎochí nóngdù perhatianya pemikiranya, dǎozhì yào zuò de gōngzuò. Wèile ràng xiǎng zuò dào wánměi yì xiē shìqíng xūyào yǔyǐ zhǐyǐn, děng děng shōuliǎn: - Jiǎshè yīgè gōngzuò zuòwéi hobby-suǒyǒu yǒngyǒu cóng tersebut-gōngzuò zuòle tā shì ibadah3 de gōngzuò huòdé. Zhǔnbèi gōngjù dimaksuda gè lèi shèbèi, jiàng zài gōngzuò zhōng shǐyòng, rú: - Wénjù xiě gōngjù càidān - hé sebagainyaF yǎnshì. Hùdòng jiāohù guòchéng shǐ wū duì kèrén de dàolái chūkǒu. Tóngshí fúwù jìnchéng yě kāishǐ yǔ jiēshōu (wènhòu). Jìxù yǔ tōngxìn de kāishǐ, qízhōng tōngxìn shì shuāngfāng xiānghù zuòyòng de guòchéng zhōng qí wàng huòdé měi gè gǎn. Dìyuē fāng fúwùyuán/fúwùqì shìtú liǎojiě kèhù xūyào shénme, ér kèrén huì míngbái jiù xūyào tígōng de xìnxī. Zài gōutōng de bǐsài jiāng chǎnshēng jījí de dōngxi liǎng cè. Tèbié shì duì fúwùyuán/fúwùqì de wèntí kèrén bìxū chéngrèn, zuòwéi xìnxī ér bùshì shěnxùn de qǐngqiú. Kèrén xiǎng yào de dōng xī de jiěshì huò bù bèi qīwàng de dōngxi. Kèrénmen hái xīwàng jiù zhēnduì gāi gōngsī de yāoqiú tā xūyào yīgè wánzhěng hé xiángxì de xìnxī. Rán'ér, wúlùn wèntí de lèixíng yāoqiú de kèrén, fúwùyuán/fúwùqì bìxū zhǔnbèi yǐ yīzhǒng lǐmào de fāngshì, qīngxī, yǒuhǎo de huídá. Yóuqí shì guānwū chǎnpǐn xiāoshòu zuòwéi jīběn yuánliào, bùfèn, dìngjià hé qítā sebagainya.G. Hòuxù zhìliáo hòuxù hùlǐ hòu, hùdòng fúwù de shíshī, yǐ mǎnzú kèrén yāoqiú huò yùdìng de xūqiú. Zài zhíxíng zhège fúwù, suǒyǒu kèrén dōu bìxū chǔlǐ kěyǐ shèlì fúwù guīdìng hé biāozhǔn lái shíxiàn.
Waiter / waitress / server was the one who served or worked in the field of representation, in this case the food and drinks or at least convey a dish to someone. Waiter / waitress / server is a position contained in various food and beverage outlets department such as restaurant, room service, café, bar and banquet. A Waiter / waitress / server should be able to provide satisfactory service to guests (excellent service) and can be done in various ways, such as:
A. Appearance yourself
Appearances will determine whether the service provided to guests a quality service and tagged or not. Therefore providing services directly to guests, always charged with a neat and attractive appearance. Some provisions concerning the appearance, namely:
1. Cleanliness body (cleanlines of the Body)
Cleanliness of the body must be a major concern, the body that is dirty and not maintained kebersihanya will directly damage the service to guests. For it must always maintain the cleanliness and freshness of the body.
2. Skin (skin)
Health and freshness of the skin should receive major attention. The skin also determines the value and quality of service provided to guests. The main thing is all kinds of skin diseases to be eradicated.
3. Hair (hair)
Hair problems should not be ignored and must be kept kebersihanya, her health, and kerapianya. Use of hair oil as necessary, keep not cause smell or odor. Exempt hair from dandruff and not scratching their heads while serving or accompanying guests.
4. mustache and beard (beard and moustachi)
Service to the guests will be well worth it if it can maintain the neatness of the face with a mustache and beard.
5. Hands and nails (hands and nails)
Nails and hands must be clean to ensure the cleanliness of service. Always wash your hands to keep clean and does not lengthen the nail. Avoid using nail polish pungent. Always maintain the health of the skin of the palm.
6. Oral and Dental (mouth and teeth)
This part is the most important part and should not be underestimated. Always maintained cleanliness and kesegaranya. Avoid not to issue a mouth odor. This is because it will be dealing directly with the guests, boss and co-workers.
7. Foot, socks, and shoes (feet, stockings, and shoes)
Cleanliness and freshness of the feet should be maintained carefully. Do not wear socks in a long period of time, causing a bad odor. Do not let the shoes stored in a damp place.
8. Gold and jewelery (gold and jewelry)
Avoid excessive use of jewelry and all forms of striking appearance when on duty.
9. Clothes uniform (uniform)
The uniforms must only be used at work and must be cared for properly to keep it neat, clean, and durable. Wear the uniform properly and always observe the neatness of appearance, especially when working.
B. Attitudes and Behavior
Attitude, demeanor and behavior as an employee, especially for the waiter / server must be protected and maintained. Should always be more skilled and agile and always be ready to provide services. Need to be kept tidy with occasional control the appearance and self carriage.
Each waiter / server should always be kind to every guest who comes. Appearance with always a smile in any case it will bring meaning very much for myself, for the guests, relationships, leadership, and co-workers.
A waiter / server are required to have a tolerant attitude, that is able to think and consider all sides and the interests of others, instead of the interests of private individuals and also must have a great sense of responsibility towards their job.
1. The style of speech should be owned by every waiter / server to cause the appeal to the listener. Eg, body language, facial expression, or a mixture of hand gestures and voice.
2. A posture while talking can provide its own charm and can liven up the atmosphere so that between the speaker and the speaker there is an atmosphere of intimacy.
3. Courtesy is something very essential in dealing with guests is of personal discipline.
C. Duties and Responsibilities Waiter / Server
The main task of a waiter / server is providing services kapada guests who will drink and eat. Besides the main task of the above, it should also carry out associated with the main tasks:
1. Prepare service equipment
2. Conducting a table set-up and clear-up
3. Run the step to customer well
4.Ensuring guests who come in comfortable circumstances and senang5. Conditioned living area is always clean and safe addition should also be responsible for the cleanliness, safety, and security for him and his work. Other responsibilities such as: 1. Responsible for the head waiter or CaptainT floor2. Responsible for the cleanliness and tidiness kerja3 area. Responsible for the inventory of equipment and supplies pelayananD. Functions Waiter / Server One function waiter / server is as representative of those dishes where guests will be helped to choose the menu and menjelaskanya. So that guests find it easier to choose a menu that will dipesan.E. Attitude formulations Services There are three basic rules are very basic services which the one with the other belonging and interconnectedness, namely: · Preparation Services What is meant is to prepare mentally and physically as well as their working tool that supports the creation pelayanan.1 smoothness. Physical preparation Physical preparation is essential before work. Among them are the following: - Dressed, proper and lineament'm showing clearly and showing cheerfulness bending posture and luwes- Polite and friendly with displayed through the water face and body attitude Indicates healthy condition jasmani- attitude ready to work in connection with health care, waiter / server to maintain it is not too late to work and could set the tempo emotional, and always try to avoid stress by always enjoy the job and be grateful for the blessings gained from such work. The correct physical preparation will memeberikan excellent service to guests tamunya.2. Mental Preparation To prepare mentally to be able to do a good job, must always maintain concentration, always confident, and feel proud of their duties as well as possible to keep complaint and personal issues when going to work. A waiter / server must maintain concentration perhatianya pemikiranya that leads to the work to be done. In order for convergence of thinking to do to perfect some things need to be guidelines, among others: - Consider a job as hobby- All owned obtained from the work tersebut- Work done it is ibadah3. Preparation Tool The dimaksuda are all kinds of equipment that will be used in the work, such as: - Stationery write Tools menu- and sebagainyaF presentation. Interaction Interaction process begins with the arrival of guests to the outlet. At the same time the service process also begins with a reception (greeting). The process of continuing interaction with the onset of communication, where the communication is both sides expect to gain a sense of each. Parties waiter / server trying to understand what the guest wants, while the guests will understand the information given with regard to the need. Matches in communicating will produce positive things for both sides. Especially for waiter / server, questions guests must be recognized as a request for information and not an interrogation. Guests want an explanation on something or is not something to be desired. The guests also want a complete and detailed information concerning its needs with respect to the requirements set by the company. Nevertheless, whatever the type of questions asked guests, waiter / server must be prepared to answer in a polite way, clear, and friendly. Especially concerning the product being sold as basic ingredients, portion, pricing, and other sebagainya.G. Follow-up Care Follow-up care after the interaction is the implementation of services to meet the needs of guests on request or reservation. In performing this service, all guests have to deal with can be realized based on the provisions and service standards have been set.
A. Appearance yourself
Appearances will determine whether the service provided to guests a quality service and tagged or not. Therefore providing services directly to guests, always charged with a neat and attractive appearance. Some provisions concerning the appearance, namely:
1. Cleanliness body (cleanlines of the Body)
Cleanliness of the body must be a major concern, the body that is dirty and not maintained kebersihanya will directly damage the service to guests. For it must always maintain the cleanliness and freshness of the body.
2. Skin (skin)
Health and freshness of the skin should receive major attention. The skin also determines the value and quality of service provided to guests. The main thing is all kinds of skin diseases to be eradicated.
3. Hair (hair)
Hair problems should not be ignored and must be kept kebersihanya, her health, and kerapianya. Use of hair oil as necessary, keep not cause smell or odor. Exempt hair from dandruff and not scratching their heads while serving or accompanying guests.
4. mustache and beard (beard and moustachi)
Service to the guests will be well worth it if it can maintain the neatness of the face with a mustache and beard.
5. Hands and nails (hands and nails)
Nails and hands must be clean to ensure the cleanliness of service. Always wash your hands to keep clean and does not lengthen the nail. Avoid using nail polish pungent. Always maintain the health of the skin of the palm.
6. Oral and Dental (mouth and teeth)
This part is the most important part and should not be underestimated. Always maintained cleanliness and kesegaranya. Avoid not to issue a mouth odor. This is because it will be dealing directly with the guests, boss and co-workers.
7. Foot, socks, and shoes (feet, stockings, and shoes)
Cleanliness and freshness of the feet should be maintained carefully. Do not wear socks in a long period of time, causing a bad odor. Do not let the shoes stored in a damp place.
8. Gold and jewelery (gold and jewelry)
Avoid excessive use of jewelry and all forms of striking appearance when on duty.
9. Clothes uniform (uniform)
The uniforms must only be used at work and must be cared for properly to keep it neat, clean, and durable. Wear the uniform properly and always observe the neatness of appearance, especially when working.
B. Attitudes and Behavior
Attitude, demeanor and behavior as an employee, especially for the waiter / server must be protected and maintained. Should always be more skilled and agile and always be ready to provide services. Need to be kept tidy with occasional control the appearance and self carriage.
Each waiter / server should always be kind to every guest who comes. Appearance with always a smile in any case it will bring meaning very much for myself, for the guests, relationships, leadership, and co-workers.
A waiter / server are required to have a tolerant attitude, that is able to think and consider all sides and the interests of others, instead of the interests of private individuals and also must have a great sense of responsibility towards their job.
1. The style of speech should be owned by every waiter / server to cause the appeal to the listener. Eg, body language, facial expression, or a mixture of hand gestures and voice.
2. A posture while talking can provide its own charm and can liven up the atmosphere so that between the speaker and the speaker there is an atmosphere of intimacy.
3. Courtesy is something very essential in dealing with guests is of personal discipline.
C. Duties and Responsibilities Waiter / Server
The main task of a waiter / server is providing services kapada guests who will drink and eat. Besides the main task of the above, it should also carry out associated with the main tasks:
1. Prepare service equipment
2. Conducting a table set-up and clear-up
3. Run the step to customer well
4.Ensuring guests who come in comfortable circumstances and senang5. Conditioned living area is always clean and safe addition should also be responsible for the cleanliness, safety, and security for him and his work. Other responsibilities such as: 1. Responsible for the head waiter or CaptainT floor2. Responsible for the cleanliness and tidiness kerja3 area. Responsible for the inventory of equipment and supplies pelayananD. Functions Waiter / Server One function waiter / server is as representative of those dishes where guests will be helped to choose the menu and menjelaskanya. So that guests find it easier to choose a menu that will dipesan.E. Attitude formulations Services There are three basic rules are very basic services which the one with the other belonging and interconnectedness, namely: · Preparation Services What is meant is to prepare mentally and physically as well as their working tool that supports the creation pelayanan.1 smoothness. Physical preparation Physical preparation is essential before work. Among them are the following: - Dressed, proper and lineament'm showing clearly and showing cheerfulness bending posture and luwes- Polite and friendly with displayed through the water face and body attitude Indicates healthy condition jasmani- attitude ready to work in connection with health care, waiter / server to maintain it is not too late to work and could set the tempo emotional, and always try to avoid stress by always enjoy the job and be grateful for the blessings gained from such work. The correct physical preparation will memeberikan excellent service to guests tamunya.2. Mental Preparation To prepare mentally to be able to do a good job, must always maintain concentration, always confident, and feel proud of their duties as well as possible to keep complaint and personal issues when going to work. A waiter / server must maintain concentration perhatianya pemikiranya that leads to the work to be done. In order for convergence of thinking to do to perfect some things need to be guidelines, among others: - Consider a job as hobby- All owned obtained from the work tersebut- Work done it is ibadah3. Preparation Tool The dimaksuda are all kinds of equipment that will be used in the work, such as: - Stationery write Tools menu- and sebagainyaF presentation. Interaction Interaction process begins with the arrival of guests to the outlet. At the same time the service process also begins with a reception (greeting). The process of continuing interaction with the onset of communication, where the communication is both sides expect to gain a sense of each. Parties waiter / server trying to understand what the guest wants, while the guests will understand the information given with regard to the need. Matches in communicating will produce positive things for both sides. Especially for waiter / server, questions guests must be recognized as a request for information and not an interrogation. Guests want an explanation on something or is not something to be desired. The guests also want a complete and detailed information concerning its needs with respect to the requirements set by the company. Nevertheless, whatever the type of questions asked guests, waiter / server must be prepared to answer in a polite way, clear, and friendly. Especially concerning the product being sold as basic ingredients, portion, pricing, and other sebagainya.G. Follow-up Care Follow-up care after the interaction is the implementation of services to meet the needs of guests on request or reservation. In performing this service, all guests have to deal with can be realized based on the provisions and service standards have been set.
Liǎojiě fúwùyuán/nǚ fúwùyuán jí miǎnshuì yìwù
Liǎojiě fúwùyuán/nǚ fúwùyuán jí miǎnshuì yìwù
jù yī. Endar Sugiarto,MM zài tā de shū zhōng jièshào,1998 nián zhùsù hé cānyǐn jiěshì shuō, fúwùyuán/ s de shì jiǔdiàn de cāntīng yǒu zérènhé yìwù fúwù yǐ zhuānyè de fāngshì de shípǐn hé yǐnliào, wèi jiǔdiàn kèhù xūqiú de yuángōng.
Suīrán kànzhe zhège cí, ránhòu fúwùyuán/ s biǎoshì zhíbān huò dàibiǎo xìng de lǐngyù gōngzuò de rén, zài zhè zhǒng qíngkuàng xià, shíwù hé yǐnliào, huòzhě zhìshǎo chuándá biérén de cài. Fúwùyuán/ S shì bāohán gèzhǒng shípǐn hé yǐnliào diàn bùmén, rú cāntīng, kèfáng fúwù, jiǔbā hé yànhuì de wèizhì.
Yǒurén fúwùyuán/ s de fúwù shuí chī, hē direstoran, tā yīnggāi nénggòu wèi kèrén tígōng mǎnyì de fúwù, kěyǐ tōngguò gèzhǒng fāngshì, rú zuò jiābīn:
A. Gèrén xíngxiàng
wàiguān fúwùyuán zìjǐ/miǎo jiāng juédìng shìfǒu gěi kèrén tígōng de fúwù yōuzhì de fúwù hé biāoqiān yǔ fǒu.
Yīncǐ, zhěnggè jiǔdiàn de yuángōng, yóuqí shì nàxiē zhíjiē xiàng kèrén tígōng fúwù, shǐzhōng dānfùzhe zhěngqí hé měiguān.
Guānwū wàiguān, jí yīxiē guīdìng:
Shēntǐ de qīngjié dù (shēntǐ cleanlines)
shēntǐ de jiéjìng dù bìxū dédào dà áng peratian, shītǐ bèi nòng zāng, ér bùshì bǎochí gānjìng huì zhíjiē sǔnshāng wèi kèrén tígōng fúwù. Duìwū yīgè fúwùyuán bùdé bù línyù yītiān sāncì, yòng wēn shuǐ jìnxíng péiyǎng.
Pígé (pí)
pífū jiànkāng hé xīnxiān dù yīnggāi dédào zhòngshì zhòngdà. Pífū yě quèdìng tígōng jǐ kèrén de jiàzhí hé fúwù zhìliàng.
Yī. Yǒu hēle hěnduō jiǔ, chī shuǐguǒ, dédào zúgòu de shuìmián,
dǎpò bǎochí yīgè jiànkāng de shēntǐ.
Wān shíshī pífū hùlǐ tèshū de yǐnshí
℃. Pífū bìng de zhǒngzhǒng bèi gēnchú.
Máo (tóufà)
tóufà wèntí yě bùróng hūshì. Tóufà shì wèi zìjǐ guān, bìng yīng bǎochí gānjìng, wèishēng yòu zhí.
Yī. Yǔ shíjiān pǐpèi de xǐ fàshuǐ xǐ tóu
yīdìng yào bǎochí tóufà.
Wān fā yóu de yòngtú, shūlǐ zhěngqí. Tóufà
mencerminkana záluàn sànmàn gèrén
tài.
℃. Cóng tóupí xiè huòmiǎn kutudan tóufà, bǎochí agara zuò
zhídào xiāngwèi huò chòu wèi.
Ð. Nánrén bù zhǔn liú zhǎng fā.
Jí jìnzhǐ shūlǐ tóufà huòzhě náotóu de gōnggòng chǎngsuǒ, tèbié shì kàojìn chúfáng, cānzhuō hé cānjù.
F. Wèi gùkè fù wu shí chàngsuǒyùyán tóufà huò tóu bù.
Kè duìwū nǚxìng yǒu lǐyóu yáncháng tóufà pán qǐlái de jiānbǎng. Rúguǒ shēn guòlái jí jiān de tóufà yǔ gèrényuányīn Teteapi yīng fā shí jià fùgài.
Húzi hé húzi (húzi hé Moustachi)
rúhé wèi kèrén tígōng fúwù de jiàzhí jiāng gèng hǎo, rúguǒ shuí gěile méiyǒu húzi hé húzi de yuángōng. Yīncǐ, húzi hé húxū wánquán jìnzhǐ.
Shǒu hé zhǐjiǎ (shǒu hé zhǐjiǎ)
yī. Zhǐjiǎ hé shǒu yīdìng yào gānjìng, yǐ bǎozhèng wèi kèrén tígōng fúwù de qīngjié dù.
Wān xīyān huò qīngshuǎng de fáng jiàn huòzhě cèsuǒ tuìchū hòu bìxū xǐshǒu.
℃. Yī wèi zhèngfǔ gōngzuò rén yuán de shíwù càiyáo bù yìng gāi bǎochí hé yáncháng zhǐjiǎ. Zhǐjiǎ de mòduān yīng qiēgē zhěngqí, ér bùshì kàn qǐlái hěn zāng.
Ð. Bǎochí shǒuzhǎng de pífū de jiànkāng, yòng níngméng zhī xǐshǒu, shǐ pífū biàn de róuruǎn, guānghuá.
Jí shǒuzhǐ méi yìnxiàng nígǔdīng xīyān.
F. Bìmiǎn shǐyòng yánkù de zhǐjiǎ yóu.
Kǒuqiāng hé yáchǐ (kǒuqiāng hé yáchǐ)
zhè bùfèn shì zuì zhòngyào de zǔchéng bùfèn, bù yìng gāi bèi dīgū. Zhè shì yīnwèi, měi yī wèi yuángōng jiāng chǔlǐ měi yī wèi kèrén, lǎobǎn hé tóngshì yě.
Yī. Shǐyòng yágāo, yáshuā shuā pǐpèi zhìshǎo 3kalile yītiān.
Wān pínfán chōngxǐ kǒuqiāng, tèbié shì rúguǒ cháng shíjiān méiyǒu chī rèn hé dōngxi.
℃. Jīngcháng chī, wèi de jiànkāng jiāng yǔ kǒuqiāng jiēchù.
Jiǎo, wàzi hé xié (jiǎo, wàzi hé xié)
jiǎo de qīngjié hé xīnxiān dù yīng zǐxì guānchá. Wàzi bù yìng gāi bèi yòng lái zuòwéi wūshuǐ de cháng qī zàochéng chòu wèi.
Yī. Chuān zài jiǎodǐ shuǎngshēn fěn, yǐ bǎochí xīnxiān, jíshǐ hěnduō xíngzǒu huò zhànlì.
Wān zài wǎnshàng de shíjiān,ganjalah xiǎotuǐ dù hé jiǎogēn yòng yīgè zhěntou, zhèyàng tā de gāodù chāoguò tóu bù, yīncǐ xiěyè xúnhuán shùnchàng yùnxíng, bìng jiǎnshǎo píláo hé jiǎozhǐ, bù róngyì sǔnhuài.
℃. Bìmiǎn shǐyòng tā de píxié jiān jiān jiān, yǐmiǎn yǐnqǐ píláo.
Ð. Xié de cáiliào yìng zuòchū shēn sè de pífū, zǒng shì dǎmó nàme gānjìng ér yǒu guāngzé.
Jí shǐzhōng zhùzhòng xié de xiédǐ, yǒu méiyǒu túchū de yī zhī xiézi.
F. Nǚxìng dí lā ěrANG chuānzhuó gāogēnxié zài zhíqín shí. Zhè shì míngzhì de chuān sīwà xiāngtóng de fūsè. Huángjīn jí zhūbǎo (huángjīn jí Jewerly) yīgè. Menyolok.B bèi jìnzhǐ pèidài shǒushì. Yuángōng shì cóng dāng bertugas.C mà lǎo tàitài ěrhuán bèi jìnzhǐ. Bìmiǎn rènhé xíngshì de zhíbān shí, xǐngmù dì wàiguān. Tǒngyī (tǒngyī), yīgè hǎo de gōngsī jiāng shíkè guānzhù, jiāng jǐyǔ yuángōng zài yīdìng shíqí nèi tǒngyī, yīnwèi tǒngyī bèi rènwéi shì gāi gōngsī de kěkào xìng de jìngzi. Tōngguò tǒngyī jiāng kàn dào rúhé duì gōngsī de guǎnlǐ fēnggé. Yīncǐ, yuángōng yīng zūnshǒu tǒngyī de guīdìng: Yī. Shì gōngjǐ de zhìfú zhǐ yīng zài kerja.B shǐyòng. Yīnggāi shì tǒngyī de tersebut.C gǎndào zìháo. Tǒngyī bìxū shǐzhōng chǔlǐ hǎo bǎochí tā zhěngqí, qīngjié, nài lama.D. Zhìfú bìxū zhèngquè hé benar.E mósǔn. Fúwùyuán bùdé bù dài shàng lǐngjié kupu.F. Yào jīngcháng guānchá bāohán zài locker.B kōngjiān wàiguān dicermin de zhěngjié. Tàidù hé xíngwéi de tàidù, yánxíng jǔzhǐ hé xíngwéi zuòwéi jiǔdiàn de yuángōng, yóuqí shì duì fúwùyuán yīng bǎoliú hé wéihù. Yuángōng yīng shǐzhōng shì gèngjiā shúliàn hé línghuó, bìng bùduàn de suíshí tígōng fúwù de zhuàngtài. Yīng shǐzhōng zhěngjié. Yuángōng xūyào jiànxiē xìng dì kòngzhì jiǔdiàn tígōng penanmpilannya dikaca. Měi gè yuángōng dōu yīnggāi shǐzhōng bersikapsiap yuànyì hé yǒuhǎo de jiǔdiàn kèrén. Tā de biǎoyǎn zǒng shì miàn dài wéixiào de huì dài lái jìn rú rényì de yuángōng zìjǐ, wèi jiǔdiàn kèrén, jiǔdiàn de guānxì, wèi lǐngdǎo hé tóngshì de ànjiàn. Yī wèi jiǔdiàn yuángōng xūyào yǒu yīgè kuānróng de xīntài, nà jiùshì nénggòu sīkǎo, bìng kǎolǜ gè fāngmiàn hé qítā rén de lìyì, ér bùshì gèrén de lìyì. Tā yě bìxū yǒu zérèngǎn de wěidà yìyì duì pekerjaannya.Gaya tán jí yǐnqǐ hūyù tīngzhòng, fúwùyuán yīnggāi yǒu yīgè shuōhuà fēnggé. Lìrú, yǔ sìzhī, cóng miànbù huò biǎodá shǒushì hé tǐ de hùnhéwù suara.Sikap shuōhuà shí néng xīyǐn tánhuà gāi zīshì jìnxíng. Zīshì kěyǐ bǎ fēnwéi, shǐ yángshēngqì hé duìshǒu rènào de qìfēn keakraban.Sopan lǐmào shì shénme zài chǔlǐ yǔ kèrén fēicháng zhòngyào de shì yuángōng huò fúwùyuán/ s.Tugas hé zhízé fúwùyuán/nǚ fúwùyuán de gèrén jìlǜ: Yǒurén jiěshì shuō, fúwùyuán de zhǔyào rènwù/ s shì fúwù wū shuí dūhuì chī, hē direstoran de kèrén. Chúle zhèxiē jīběn rènwù bìxū wánchéng de zhǔyào rènwù, jí yǒuguān: Yī. Zhǔnbèi fúwù equipment.B. Shíshī biǎo shèzhì hé míngquè de UPC. Jiāohuàn zàng lì nà lì nà room.D. Zǒu huò kegudang.E. Jiēshòu dìngdān tamu.F. Chéngxiàn wéi láibīn. Tā hái bìxū shì fùzé qīngjié hé zìjǐ de ānquán, tā de gōngzuò, ānquán shēngchǎn děng gōngzuò. Qítā zérèn, rú: Yī. Fùzérèn de tóu bù waiter.B. Fùzé de gōngzuò qū hé bar.C. De qīngjié hé zhěngqí fù zé shèbèi de kùcún hé gōngyìng pelayanan.Fungsi fúwùyuán/nǚ fúwùyuán: Yīgè gōngnéng fúwùyuán/ s shì wèi nàlǐ huì yǒu yīgè fúwùyuán/miǎo cóng càidān zhòng xuǎnzé xiézhù, bìng jiěshì yóu jiǔdiàn tígōng de càidān nàxiē cài zhǔchí rén. Ràng kèrén juéde tā gèng róngyì xiàlìng jiāng dipesan.Formulasi tàidù fúwù fúwùyuán/nǚ fúwùyuán càidān: Yǒu fúwù de sān gè jīběn guīzé shì fēicháng jīběn de, qízhōng yīgè shǔwū lìng yīgè hé xiānghù zhī jiān de, jí: Zhǔnbèi zhǔnbèi fúwù disisni fúwù bù cóng yángé yìyì shàng jiǎng shì zhǔnbèi sòngdá yī pán, dàn zhǔnbèi zài guǎngfàn de yìyì shàng shuō, sīxiǎng zhǔnbèi hé wùzhí xuànrǎn qì hé duōzhǒng zhīchí chuàngzào chàngtōng de fúwù gōngzuò de gōngjù. Yīn'ér dà guīmó fúwù de zhìbèi kě fēn wéi sānzhǒng: Yī. Shēntǐ shàng de zhǔnbèi shì fēicháng zhòngyào de FisikPersiapan fúwùyuán/ s de zhíxíng tugas.Waiter jiāng wúfǎ tígōng fúwù, ér wúxū shíjì zhǔnbèi hǎole. Zài shēntǐ shàng de zhǔnbèi shì: - Chuānzhuó, bù héshì de,benar.-Xiǎnshì xiànxìng gòuzào qīngxī xiǎnshì keceriaan.-Wānqū de zīshì hé luwes.-Lǐmào hé yǒuhǎo de liǎn chū xiànzài shuǐzhōng hé tubuh.-Biǎoshì jiànkāng de shēntǐ zhuàngkuàng de tàidù. - Tàidù yuàn yǔ zhège bǎojiàn pǐncháng xūyào bǎochí bùróng wū gōngzuò, tiáozhěng qíngxù de jiézòu yǐjí bìmiǎn hán guòduō zhīfáng de shíwù,bekerja.Sehubungan. Fúwùyuán/miǎo yě yīng shèfǎ bìmiǎn jīngshén jǐnzhāng. Guānjiàn shì yào suíshí xiǎngshòu gōngzuò hé jìshù zhùfúCóng zhèngquè de wùlǐ tersebut.Persiapan gōngzuò jiāng dǎozhì fúwùyuán huòdé/ s de wèi kèrén tígōng yōuzhì de fúwù. Wān zhǔnbèi MentalDalam zélìng sīxiǎng zhǔnbèi cái nénggòu zuò hǎo, fúwùyuán bùdé bù bǎochí jízhōng, zǒng shì yǒu xìnxīn yǔ tā de zhízé gǎndào zìháo. Qù bekerja.Waiter/ s de xūyào bǎochí tā de sīxiǎng de zhùyì lì dǎozhì suǒyào zuò de gōngzuò nóngdù shí, tā hái bìxū bǎochí tóusù yǐjí gèrén de wèntí. Wèile ràng xiǎng zuò dào wánměi yì xiē shìqíng xūyào yǔyǐ zhǐyǐn, děng děng shōuliǎn: - Jiǎshè de gōngzuò shì hobby-yǒngyǒu de yīqiè cóng zuò tersebut.-Gōngzuò shì chóngbài de gōngzuò de. ℃. Zài zuòpǐn rú shǐyòng gèzhǒng shèbèi de fǔzhù yìwèizhe zhǔnbèi gōngjù bantuYang: - Wénjù xiě yòngjù jiǔ hòu gōngjù penyajian-ér sebagainya.Interaksi jiāohù guòchéng yǔ jiābīn de dàolái gěi xiāoshòu wǎngdiǎn kāishǐ. Tóngshí fúwù guòchéng yě kāishǐ yǔ jiēshōu. Jìxù yǔ tōngxìn de kāishǐ, kěyǐ tōngguò gāi tōngxìn guòchéng zhōng shuāngfāng dōu xīwàng dédào gè de lǐjiě, hùdòng de guòchéng. Dìyuē fāng fúwùyuán shìtú liǎojiě shénme shì bùsùzhīkè, ér shuí qián lái jùhuì de kèrén huì míngbái duìwū xūyào tígōng de xìnxī. Zài gōutōng de bǐsài jiāng chǎnshēng jījí de dōngxi liǎng cè. Tèbié shì duì fúwùyuán/ s shí, kèrén de wèntí bìxū chéngrèn dōngxi duì xìnxī de qǐngqiú, ér bùshì shěnxùn. Kèrén xiǎng yào de dōng xī de jiěshì huò bù bèi qīwàng de dōngxi. Kèrénmen hái xīwàng jiù qí xiāngduì wū gāi gōngsī de yāoqiú xūyào yīgè wánzhěng hé xiángxì de xìnxī. Rán'ér, wúlùn zài fúwù shēng wèn de wèntí de lèixíng yīnggāi shì zhǔnbèi yǐ lǐmào de fāngshì lái huídá, qīngxī yǒuhǎo. Cǐwài, guānwū shēngchǎn zuòwéi shǐyòng de yuánliào, bùfèn jiàgé hé qítā sebagainya.Tindak gāojí fúwù hòuxù hùlǐ hòu de xiānghù zuòyòng shíshī fúwù, yǐ mǎnzú kèrén de xūqiú, yīng yāoqiú chūshòu. Zài cǐ fúwù de zhěnggè jiāoyì yǔ kèrén yīng gēnjù xiānqián de guīdìng hé fúwù biāozhǔn lái shíxiàn de shíxiàn.
jù yī. Endar Sugiarto,MM zài tā de shū zhōng jièshào,1998 nián zhùsù hé cānyǐn jiěshì shuō, fúwùyuán/ s de shì jiǔdiàn de cāntīng yǒu zérènhé yìwù fúwù yǐ zhuānyè de fāngshì de shípǐn hé yǐnliào, wèi jiǔdiàn kèhù xūqiú de yuángōng.
Suīrán kànzhe zhège cí, ránhòu fúwùyuán/ s biǎoshì zhíbān huò dàibiǎo xìng de lǐngyù gōngzuò de rén, zài zhè zhǒng qíngkuàng xià, shíwù hé yǐnliào, huòzhě zhìshǎo chuándá biérén de cài. Fúwùyuán/ S shì bāohán gèzhǒng shípǐn hé yǐnliào diàn bùmén, rú cāntīng, kèfáng fúwù, jiǔbā hé yànhuì de wèizhì.
Yǒurén fúwùyuán/ s de fúwù shuí chī, hē direstoran, tā yīnggāi nénggòu wèi kèrén tígōng mǎnyì de fúwù, kěyǐ tōngguò gèzhǒng fāngshì, rú zuò jiābīn:
A. Gèrén xíngxiàng
wàiguān fúwùyuán zìjǐ/miǎo jiāng juédìng shìfǒu gěi kèrén tígōng de fúwù yōuzhì de fúwù hé biāoqiān yǔ fǒu.
Yīncǐ, zhěnggè jiǔdiàn de yuángōng, yóuqí shì nàxiē zhíjiē xiàng kèrén tígōng fúwù, shǐzhōng dānfùzhe zhěngqí hé měiguān.
Guānwū wàiguān, jí yīxiē guīdìng:
Shēntǐ de qīngjié dù (shēntǐ cleanlines)
shēntǐ de jiéjìng dù bìxū dédào dà áng peratian, shītǐ bèi nòng zāng, ér bùshì bǎochí gānjìng huì zhíjiē sǔnshāng wèi kèrén tígōng fúwù. Duìwū yīgè fúwùyuán bùdé bù línyù yītiān sāncì, yòng wēn shuǐ jìnxíng péiyǎng.
Pígé (pí)
pífū jiànkāng hé xīnxiān dù yīnggāi dédào zhòngshì zhòngdà. Pífū yě quèdìng tígōng jǐ kèrén de jiàzhí hé fúwù zhìliàng.
Yī. Yǒu hēle hěnduō jiǔ, chī shuǐguǒ, dédào zúgòu de shuìmián,
dǎpò bǎochí yīgè jiànkāng de shēntǐ.
Wān shíshī pífū hùlǐ tèshū de yǐnshí
℃. Pífū bìng de zhǒngzhǒng bèi gēnchú.
Máo (tóufà)
tóufà wèntí yě bùróng hūshì. Tóufà shì wèi zìjǐ guān, bìng yīng bǎochí gānjìng, wèishēng yòu zhí.
Yī. Yǔ shíjiān pǐpèi de xǐ fàshuǐ xǐ tóu
yīdìng yào bǎochí tóufà.
Wān fā yóu de yòngtú, shūlǐ zhěngqí. Tóufà
mencerminkana záluàn sànmàn gèrén
tài.
℃. Cóng tóupí xiè huòmiǎn kutudan tóufà, bǎochí agara zuò
zhídào xiāngwèi huò chòu wèi.
Ð. Nánrén bù zhǔn liú zhǎng fā.
Jí jìnzhǐ shūlǐ tóufà huòzhě náotóu de gōnggòng chǎngsuǒ, tèbié shì kàojìn chúfáng, cānzhuō hé cānjù.
F. Wèi gùkè fù wu shí chàngsuǒyùyán tóufà huò tóu bù.
Kè duìwū nǚxìng yǒu lǐyóu yáncháng tóufà pán qǐlái de jiānbǎng. Rúguǒ shēn guòlái jí jiān de tóufà yǔ gèrényuányīn Teteapi yīng fā shí jià fùgài.
Húzi hé húzi (húzi hé Moustachi)
rúhé wèi kèrén tígōng fúwù de jiàzhí jiāng gèng hǎo, rúguǒ shuí gěile méiyǒu húzi hé húzi de yuángōng. Yīncǐ, húzi hé húxū wánquán jìnzhǐ.
Shǒu hé zhǐjiǎ (shǒu hé zhǐjiǎ)
yī. Zhǐjiǎ hé shǒu yīdìng yào gānjìng, yǐ bǎozhèng wèi kèrén tígōng fúwù de qīngjié dù.
Wān xīyān huò qīngshuǎng de fáng jiàn huòzhě cèsuǒ tuìchū hòu bìxū xǐshǒu.
℃. Yī wèi zhèngfǔ gōngzuò rén yuán de shíwù càiyáo bù yìng gāi bǎochí hé yáncháng zhǐjiǎ. Zhǐjiǎ de mòduān yīng qiēgē zhěngqí, ér bùshì kàn qǐlái hěn zāng.
Ð. Bǎochí shǒuzhǎng de pífū de jiànkāng, yòng níngméng zhī xǐshǒu, shǐ pífū biàn de róuruǎn, guānghuá.
Jí shǒuzhǐ méi yìnxiàng nígǔdīng xīyān.
F. Bìmiǎn shǐyòng yánkù de zhǐjiǎ yóu.
Kǒuqiāng hé yáchǐ (kǒuqiāng hé yáchǐ)
zhè bùfèn shì zuì zhòngyào de zǔchéng bùfèn, bù yìng gāi bèi dīgū. Zhè shì yīnwèi, měi yī wèi yuángōng jiāng chǔlǐ měi yī wèi kèrén, lǎobǎn hé tóngshì yě.
Yī. Shǐyòng yágāo, yáshuā shuā pǐpèi zhìshǎo 3kalile yītiān.
Wān pínfán chōngxǐ kǒuqiāng, tèbié shì rúguǒ cháng shíjiān méiyǒu chī rèn hé dōngxi.
℃. Jīngcháng chī, wèi de jiànkāng jiāng yǔ kǒuqiāng jiēchù.
Jiǎo, wàzi hé xié (jiǎo, wàzi hé xié)
jiǎo de qīngjié hé xīnxiān dù yīng zǐxì guānchá. Wàzi bù yìng gāi bèi yòng lái zuòwéi wūshuǐ de cháng qī zàochéng chòu wèi.
Yī. Chuān zài jiǎodǐ shuǎngshēn fěn, yǐ bǎochí xīnxiān, jíshǐ hěnduō xíngzǒu huò zhànlì.
Wān zài wǎnshàng de shíjiān,ganjalah xiǎotuǐ dù hé jiǎogēn yòng yīgè zhěntou, zhèyàng tā de gāodù chāoguò tóu bù, yīncǐ xiěyè xúnhuán shùnchàng yùnxíng, bìng jiǎnshǎo píláo hé jiǎozhǐ, bù róngyì sǔnhuài.
℃. Bìmiǎn shǐyòng tā de píxié jiān jiān jiān, yǐmiǎn yǐnqǐ píláo.
Ð. Xié de cáiliào yìng zuòchū shēn sè de pífū, zǒng shì dǎmó nàme gānjìng ér yǒu guāngzé.
Jí shǐzhōng zhùzhòng xié de xiédǐ, yǒu méiyǒu túchū de yī zhī xiézi.
F. Nǚxìng dí lā ěrANG chuānzhuó gāogēnxié zài zhíqín shí. Zhè shì míngzhì de chuān sīwà xiāngtóng de fūsè. Huángjīn jí zhūbǎo (huángjīn jí Jewerly) yīgè. Menyolok.B bèi jìnzhǐ pèidài shǒushì. Yuángōng shì cóng dāng bertugas.C mà lǎo tàitài ěrhuán bèi jìnzhǐ. Bìmiǎn rènhé xíngshì de zhíbān shí, xǐngmù dì wàiguān. Tǒngyī (tǒngyī), yīgè hǎo de gōngsī jiāng shíkè guānzhù, jiāng jǐyǔ yuángōng zài yīdìng shíqí nèi tǒngyī, yīnwèi tǒngyī bèi rènwéi shì gāi gōngsī de kěkào xìng de jìngzi. Tōngguò tǒngyī jiāng kàn dào rúhé duì gōngsī de guǎnlǐ fēnggé. Yīncǐ, yuángōng yīng zūnshǒu tǒngyī de guīdìng: Yī. Shì gōngjǐ de zhìfú zhǐ yīng zài kerja.B shǐyòng. Yīnggāi shì tǒngyī de tersebut.C gǎndào zìháo. Tǒngyī bìxū shǐzhōng chǔlǐ hǎo bǎochí tā zhěngqí, qīngjié, nài lama.D. Zhìfú bìxū zhèngquè hé benar.E mósǔn. Fúwùyuán bùdé bù dài shàng lǐngjié kupu.F. Yào jīngcháng guānchá bāohán zài locker.B kōngjiān wàiguān dicermin de zhěngjié. Tàidù hé xíngwéi de tàidù, yánxíng jǔzhǐ hé xíngwéi zuòwéi jiǔdiàn de yuángōng, yóuqí shì duì fúwùyuán yīng bǎoliú hé wéihù. Yuángōng yīng shǐzhōng shì gèngjiā shúliàn hé línghuó, bìng bùduàn de suíshí tígōng fúwù de zhuàngtài. Yīng shǐzhōng zhěngjié. Yuángōng xūyào jiànxiē xìng dì kòngzhì jiǔdiàn tígōng penanmpilannya dikaca. Měi gè yuángōng dōu yīnggāi shǐzhōng bersikapsiap yuànyì hé yǒuhǎo de jiǔdiàn kèrén. Tā de biǎoyǎn zǒng shì miàn dài wéixiào de huì dài lái jìn rú rényì de yuángōng zìjǐ, wèi jiǔdiàn kèrén, jiǔdiàn de guānxì, wèi lǐngdǎo hé tóngshì de ànjiàn. Yī wèi jiǔdiàn yuángōng xūyào yǒu yīgè kuānróng de xīntài, nà jiùshì nénggòu sīkǎo, bìng kǎolǜ gè fāngmiàn hé qítā rén de lìyì, ér bùshì gèrén de lìyì. Tā yě bìxū yǒu zérèngǎn de wěidà yìyì duì pekerjaannya.Gaya tán jí yǐnqǐ hūyù tīngzhòng, fúwùyuán yīnggāi yǒu yīgè shuōhuà fēnggé. Lìrú, yǔ sìzhī, cóng miànbù huò biǎodá shǒushì hé tǐ de hùnhéwù suara.Sikap shuōhuà shí néng xīyǐn tánhuà gāi zīshì jìnxíng. Zīshì kěyǐ bǎ fēnwéi, shǐ yángshēngqì hé duìshǒu rènào de qìfēn keakraban.Sopan lǐmào shì shénme zài chǔlǐ yǔ kèrén fēicháng zhòngyào de shì yuángōng huò fúwùyuán/ s.Tugas hé zhízé fúwùyuán/nǚ fúwùyuán de gèrén jìlǜ: Yǒurén jiěshì shuō, fúwùyuán de zhǔyào rènwù/ s shì fúwù wū shuí dūhuì chī, hē direstoran de kèrén. Chúle zhèxiē jīběn rènwù bìxū wánchéng de zhǔyào rènwù, jí yǒuguān: Yī. Zhǔnbèi fúwù equipment.B. Shíshī biǎo shèzhì hé míngquè de UPC. Jiāohuàn zàng lì nà lì nà room.D. Zǒu huò kegudang.E. Jiēshòu dìngdān tamu.F. Chéngxiàn wéi láibīn. Tā hái bìxū shì fùzé qīngjié hé zìjǐ de ānquán, tā de gōngzuò, ānquán shēngchǎn děng gōngzuò. Qítā zérèn, rú: Yī. Fùzérèn de tóu bù waiter.B. Fùzé de gōngzuò qū hé bar.C. De qīngjié hé zhěngqí fù zé shèbèi de kùcún hé gōngyìng pelayanan.Fungsi fúwùyuán/nǚ fúwùyuán: Yīgè gōngnéng fúwùyuán/ s shì wèi nàlǐ huì yǒu yīgè fúwùyuán/miǎo cóng càidān zhòng xuǎnzé xiézhù, bìng jiěshì yóu jiǔdiàn tígōng de càidān nàxiē cài zhǔchí rén. Ràng kèrén juéde tā gèng róngyì xiàlìng jiāng dipesan.Formulasi tàidù fúwù fúwùyuán/nǚ fúwùyuán càidān: Yǒu fúwù de sān gè jīběn guīzé shì fēicháng jīběn de, qízhōng yīgè shǔwū lìng yīgè hé xiānghù zhī jiān de, jí: Zhǔnbèi zhǔnbèi fúwù disisni fúwù bù cóng yángé yìyì shàng jiǎng shì zhǔnbèi sòngdá yī pán, dàn zhǔnbèi zài guǎngfàn de yìyì shàng shuō, sīxiǎng zhǔnbèi hé wùzhí xuànrǎn qì hé duōzhǒng zhīchí chuàngzào chàngtōng de fúwù gōngzuò de gōngjù. Yīn'ér dà guīmó fúwù de zhìbèi kě fēn wéi sānzhǒng: Yī. Shēntǐ shàng de zhǔnbèi shì fēicháng zhòngyào de FisikPersiapan fúwùyuán/ s de zhíxíng tugas.Waiter jiāng wúfǎ tígōng fúwù, ér wúxū shíjì zhǔnbèi hǎole. Zài shēntǐ shàng de zhǔnbèi shì: - Chuānzhuó, bù héshì de,benar.-Xiǎnshì xiànxìng gòuzào qīngxī xiǎnshì keceriaan.-Wānqū de zīshì hé luwes.-Lǐmào hé yǒuhǎo de liǎn chū xiànzài shuǐzhōng hé tubuh.-Biǎoshì jiànkāng de shēntǐ zhuàngkuàng de tàidù. - Tàidù yuàn yǔ zhège bǎojiàn pǐncháng xūyào bǎochí bùróng wū gōngzuò, tiáozhěng qíngxù de jiézòu yǐjí bìmiǎn hán guòduō zhīfáng de shíwù,bekerja.Sehubungan. Fúwùyuán/miǎo yě yīng shèfǎ bìmiǎn jīngshén jǐnzhāng. Guānjiàn shì yào suíshí xiǎngshòu gōngzuò hé jìshù zhùfúCóng zhèngquè de wùlǐ tersebut.Persiapan gōngzuò jiāng dǎozhì fúwùyuán huòdé/ s de wèi kèrén tígōng yōuzhì de fúwù. Wān zhǔnbèi MentalDalam zélìng sīxiǎng zhǔnbèi cái nénggòu zuò hǎo, fúwùyuán bùdé bù bǎochí jízhōng, zǒng shì yǒu xìnxīn yǔ tā de zhízé gǎndào zìháo. Qù bekerja.Waiter/ s de xūyào bǎochí tā de sīxiǎng de zhùyì lì dǎozhì suǒyào zuò de gōngzuò nóngdù shí, tā hái bìxū bǎochí tóusù yǐjí gèrén de wèntí. Wèile ràng xiǎng zuò dào wánměi yì xiē shìqíng xūyào yǔyǐ zhǐyǐn, děng děng shōuliǎn: - Jiǎshè de gōngzuò shì hobby-yǒngyǒu de yīqiè cóng zuò tersebut.-Gōngzuò shì chóngbài de gōngzuò de. ℃. Zài zuòpǐn rú shǐyòng gèzhǒng shèbèi de fǔzhù yìwèizhe zhǔnbèi gōngjù bantuYang: - Wénjù xiě yòngjù jiǔ hòu gōngjù penyajian-ér sebagainya.Interaksi jiāohù guòchéng yǔ jiābīn de dàolái gěi xiāoshòu wǎngdiǎn kāishǐ. Tóngshí fúwù guòchéng yě kāishǐ yǔ jiēshōu. Jìxù yǔ tōngxìn de kāishǐ, kěyǐ tōngguò gāi tōngxìn guòchéng zhōng shuāngfāng dōu xīwàng dédào gè de lǐjiě, hùdòng de guòchéng. Dìyuē fāng fúwùyuán shìtú liǎojiě shénme shì bùsùzhīkè, ér shuí qián lái jùhuì de kèrén huì míngbái duìwū xūyào tígōng de xìnxī. Zài gōutōng de bǐsài jiāng chǎnshēng jījí de dōngxi liǎng cè. Tèbié shì duì fúwùyuán/ s shí, kèrén de wèntí bìxū chéngrèn dōngxi duì xìnxī de qǐngqiú, ér bùshì shěnxùn. Kèrén xiǎng yào de dōng xī de jiěshì huò bù bèi qīwàng de dōngxi. Kèrénmen hái xīwàng jiù qí xiāngduì wū gāi gōngsī de yāoqiú xūyào yīgè wánzhěng hé xiángxì de xìnxī. Rán'ér, wúlùn zài fúwù shēng wèn de wèntí de lèixíng yīnggāi shì zhǔnbèi yǐ lǐmào de fāngshì lái huídá, qīngxī yǒuhǎo. Cǐwài, guānwū shēngchǎn zuòwéi shǐyòng de yuánliào, bùfèn jiàgé hé qítā sebagainya.Tindak gāojí fúwù hòuxù hùlǐ hòu de xiānghù zuòyòng shíshī fúwù, yǐ mǎnzú kèrén de xūqiú, yīng yāoqiú chūshòu. Zài cǐ fúwù de zhěnggè jiāoyì yǔ kèrén yīng gēnjù xiānqián de guīdìng hé fúwù biāozhǔn lái shíxiàn de shíxiàn.
Understanding Waiter / Waitress & Duty-duty
Understanding Waiter / Waitress & Duty-duty
According to Ir. Endar Sugiarto, MM in his book Introduction to Accommodation and Restaurants in 1998 explained that the waiter / s are employees of the hotel restaurant which has the duty and responsibility to serve the needs of food and beverage for the hotel customers in a professional manner.
While looking at the term then the waiter / s means the person on duty or working in the field of representation, in this case food and drinks or at least convey the dish on someone. Waiter / s is a position which is contained in various food and beverage outlets department such as restaurant, room service, bar and banquet.
Someone waiter / s serving guests who eat and drink direstoran, he should be able to provide satisfactory service to guests and can be done in various ways such as:
A. personal appearance
Appearance oneself waiter / s will determine whether the service provided to guests a quality service and tagged or not.
Therefore, the overall hotel employees, especially those that provide services directly to guests, always charged with a neat and attractive appearance.
Some provisions concerning the appearance, namely:
Cleanliness of the body (cleanlines of the body)
Cleanliness of the body must get major ang peratian, bodies were dirty and not maintained clean would directly damage the service provided to guests. For that one waiter had to shower three times a day and be cultivated using warm water.
Leather (skin)
Health and freshness of the skin should receive major attention. The skin also determines the value and quality of service provided to guests.
a. Have a lot to drink, eat fruits, get enough sleep and
break to maintain a healthy body.
b. Implement a special diet for skin care
c. All sorts of skin diseases to be eradicated.
Hair (hair)
Hair problems should also not be ignored. Hair is the crown for themselves and should be kept clean, health and straight.
a. Wash your hair with shampoo that matched in time
certain to keep the hair.
b. Use of hair oil, comb neatly. hair that
mencerminkana messy personal desultory
too.
c. Exempt kutudan hair from dandruff, keep agara do
until the scent or a bad odor.
d. Men are not allowed long hair.
e. Prohibited combing hair or scratching their heads in public places, especially near the kitchen, dining table and cutlery.
f. Holds barred hair or head when serving guests.
g. For women justified to lengthen the hair up on the shoulder. Teteapi if stretched over shoulder length hair with the personal reasons should be covered with hair nett.
Mustache and Beard (Beard and Moustachi)
How well the service provided to guests will be worth better if employees who gave no mustache and beard. Therefore, a mustache and beard banned altogether.
Hand and Nail (Hands and Nails)
a. Nails and hands must be clean to ensure the cleanliness of the service provided to guests.
b. Must wash hands after smoking or exit of refreshing room or toilet.
c. An administration worker food dishes should not preserve and lengthen the nail. The tip of the toenails should be cut neatly and not look dirty.
d. Maintain the health of skin of the palms, use lemon juice to wash your hands so that the skin becomes soft and smooth.
e. Fingers no impression nicotine for smoking.
f. Avoid using harsh nail polish.
Mouth and Teeth (Mouth and Teeth)
This part is the most important part and should not be underestimated. This is because every employee will be dealing with each guest, bosses and coworkers too.
a. Brush at least 3kali a day using toothpaste, toothbrush matching.
b. Frequent rinsing the mouth especially if long hours are not eating anything.
c. Eat regularly, stomach health will be in contact with the oral cavity.
Feet, socks and shoes (Feet, Stocking and Shoes)
Cleanliness and freshness of the foot should be observed carefully. Socks should not be used as a long-causing foul smell of sewage.
a. Wear Talcum powder on the soles of the feet in order to remain fresh even though a lot of walking or standing.
b. At night time, ganjalah calf and heel with a pillow so that its height exceeds the head, thereby blood circulation will run smoothly and will reduce fatigue and toes are not easily damaged.
c. Avoid using the tip of his pointy shoes so as not to cause fatigue.
d. Materials shoe should be made of dark-colored skin, always polished so clean and shiny.
e. Always pay attention to the soles of shoes, is there a shoe that stands out.
f. Women Dilarang wearing high-heeled shoes while on duty. It is advisable to wear stockings that same skin color. Gold and Jewellery (Gold and Jewerly) a. Menyolok.b are forbidden to wear jewelry. Employees are prohibited from cursing lady ear ring when bertugas.c. Avoid any form of striking appearance when on duty. Uniform (Uniform) A good company will always pay attention to the uniform that will be given to employees in a given period, because the uniform is considered a mirror of the reliability of the company. Through the uniform will be seen how the management style of the company. Therefore, employees should observe the provisions of the uniform: a. The uniforms are supplied should only be used in kerja.b. Should be proud of the uniform tersebut.c. Uniform must always treated well to keep it neat, clean and resistant lama.d. Uniforms must be worn properly and benar.e. Waiter had to wear a bow tie kupu.f. Should always observe the neatness of appearance dicermin contained in locker.B space. Attitude and Behavior attitude, demeanor and behavior as hotel employees, especially for the waiter should be preserved and maintained. Employees should always be more skilled and nimble and constantly in a state ready to provide services. Should always be neat. Employees need to intermittently control penanmpilannya dikaca provided by the hotel. Every employee should always bersikapsiap willing and friendly to hotel guests. His performances are always smiling in any case it will bring meaning very much for the employees themselves, for hotel guests, hotel relations, for leaders and coworkers. A hotel employee is required to have a tolerant attitude, that is able to think and consider all sides and the interests of others, instead of the interests of private individuals. He must also have a great sense of responsibility towards pekerjaannya.Gaya talk ie to cause the appeal to the listener, the waiter should have a speaking style. For example, with limbs, from the expression on the face or a mixture of hand gestures and body suara.Sikap that posture while speaking can attract the conversation is done. Posture can turn the atmosphere so that the speaker and opponents are buzzing atmosphere keakraban.Sopan manners are something very essential in dealing with guests is the personal discipline of the employee or waiter / s.Tugas and Responsibilities Waiter / Waitress: It was explained that the main task of a waiter / s is to serve guests who will eat and drink direstoran. Besides these basic tasks must carry out associated with the main task, namely: a. Preparing service equipment.b. Implement table set-up and clear upc. Swapping dirty to lena lena room.d. Taking goods kegudang.e. Taking orders tamu.f. Presenting the order to the guest. It also must be responsible for the cleanliness and safety of himself and his work, and work safety. Other responsibilities such as: a. Responsible to the head waiter.b. Responsible for the cleanliness and tidiness of the work area and bar.c. Responsible for the inventory of equipment and supplies pelayanan.Fungsi Waiter / Waitress: One function waiter / s is as presenters of those dishes where guests will be assisted by a waiter / s in selecting from the menu and explained the menus provided by the hotel. So that guests find it easier to order a menu that will dipesan.Formulasi Attitude Services Waiter / Waitress: There are three basic rules of service are very basic in which between one another belonging and interconnectedness, namely: Preparation Preparation Services disisni service is not in the strict sense is to prepare a dish to be served, but preparation in a broad sense, the mental preparation and physical renderer and a variety of work tools that support the creation smooth service. Thus the preparation of wide-scale services can be grouped into three kinds: a. Physical preparation is important FisikPersiapan waiter / s before executing tugas.waiter will not be able to provide services without physically ready. Among the physical preparation are: - Dressed, inappropriate, and benar.- Showing lineament clear and show keceriaan.- bending posture and luwes.- Polite and friendly face appeared through the water and the attitude tubuh.- Indicates healthy physical condition. - attitude ready to bekerja.Sehubungan with this health care degustation need to keep insoluble in the job, adjust the tempo of the emotional as well as avoiding foods that contain too much fat. Waiter / s should also seek to avoid stress. The trick is to always enjoy the job and count blessingsobtained from the correct physical tersebut.Persiapan work will lead to the waiter / s can provide excellent service to its guests. b. Preparation MentalDalam order to prepare mentally to be able to do a good job, waiter had to maintain concentration, always confident and proud with his duties. He must also keep the complaint as well as personal issues when going bekerja.Waiter / s need to maintain the concentration of his thought that attention leads to the work to be done. In order for convergence of thinking to do to perfect some things need to be guidelines, among others: - Assuming the job is as hobby- All owned derived from work done tersebut.- job it is worship. c. Preparation tool bantuYang meant by aids of all kinds of equipment used in works such as: - Stationery write Utensils drink- tools penyajian- And sebagainya.Interaksi interaction process begins with the arrival of guests to the sales outlets. At the same time the service process also begins with a reception. The process of continuing interaction with the onset of communication, through which this communication process both parties expect obtain the understanding of each. Parties waiter attempted to understand what is unwanted guests, while the party guests who come will understand the information given with regard to the need. Matches in communicating will produce positive things for both sides. Especially for waiter / s, questions guests must be recognized as something to requests for information and is not an interrogation. Guests want an explanation on something or is not something to be desired. The guests also want a complete and detailed information regarding their needs with respect to the requirements set by the company. Nevertheless, whatever the type of questions asked at the waiter should be prepared to answer in a polite way, clear and friendly. Moreover, regarding the production are sold as ingredients used, portions, price, and other sebagainya.Tindak Advanced Services Follow-up care after the interaction is the implementation of services to meet the needs of guests, upon request. In the implementation of this service the whole deal with the guests should be realized based on the provisions and service standards set earlier.
According to Ir. Endar Sugiarto, MM in his book Introduction to Accommodation and Restaurants in 1998 explained that the waiter / s are employees of the hotel restaurant which has the duty and responsibility to serve the needs of food and beverage for the hotel customers in a professional manner.
While looking at the term then the waiter / s means the person on duty or working in the field of representation, in this case food and drinks or at least convey the dish on someone. Waiter / s is a position which is contained in various food and beverage outlets department such as restaurant, room service, bar and banquet.
Someone waiter / s serving guests who eat and drink direstoran, he should be able to provide satisfactory service to guests and can be done in various ways such as:
A. personal appearance
Appearance oneself waiter / s will determine whether the service provided to guests a quality service and tagged or not.
Therefore, the overall hotel employees, especially those that provide services directly to guests, always charged with a neat and attractive appearance.
Some provisions concerning the appearance, namely:
Cleanliness of the body (cleanlines of the body)
Cleanliness of the body must get major ang peratian, bodies were dirty and not maintained clean would directly damage the service provided to guests. For that one waiter had to shower three times a day and be cultivated using warm water.
Leather (skin)
Health and freshness of the skin should receive major attention. The skin also determines the value and quality of service provided to guests.
a. Have a lot to drink, eat fruits, get enough sleep and
break to maintain a healthy body.
b. Implement a special diet for skin care
c. All sorts of skin diseases to be eradicated.
Hair (hair)
Hair problems should also not be ignored. Hair is the crown for themselves and should be kept clean, health and straight.
a. Wash your hair with shampoo that matched in time
certain to keep the hair.
b. Use of hair oil, comb neatly. hair that
mencerminkana messy personal desultory
too.
c. Exempt kutudan hair from dandruff, keep agara do
until the scent or a bad odor.
d. Men are not allowed long hair.
e. Prohibited combing hair or scratching their heads in public places, especially near the kitchen, dining table and cutlery.
f. Holds barred hair or head when serving guests.
g. For women justified to lengthen the hair up on the shoulder. Teteapi if stretched over shoulder length hair with the personal reasons should be covered with hair nett.
Mustache and Beard (Beard and Moustachi)
How well the service provided to guests will be worth better if employees who gave no mustache and beard. Therefore, a mustache and beard banned altogether.
Hand and Nail (Hands and Nails)
a. Nails and hands must be clean to ensure the cleanliness of the service provided to guests.
b. Must wash hands after smoking or exit of refreshing room or toilet.
c. An administration worker food dishes should not preserve and lengthen the nail. The tip of the toenails should be cut neatly and not look dirty.
d. Maintain the health of skin of the palms, use lemon juice to wash your hands so that the skin becomes soft and smooth.
e. Fingers no impression nicotine for smoking.
f. Avoid using harsh nail polish.
Mouth and Teeth (Mouth and Teeth)
This part is the most important part and should not be underestimated. This is because every employee will be dealing with each guest, bosses and coworkers too.
a. Brush at least 3kali a day using toothpaste, toothbrush matching.
b. Frequent rinsing the mouth especially if long hours are not eating anything.
c. Eat regularly, stomach health will be in contact with the oral cavity.
Feet, socks and shoes (Feet, Stocking and Shoes)
Cleanliness and freshness of the foot should be observed carefully. Socks should not be used as a long-causing foul smell of sewage.
a. Wear Talcum powder on the soles of the feet in order to remain fresh even though a lot of walking or standing.
b. At night time, ganjalah calf and heel with a pillow so that its height exceeds the head, thereby blood circulation will run smoothly and will reduce fatigue and toes are not easily damaged.
c. Avoid using the tip of his pointy shoes so as not to cause fatigue.
d. Materials shoe should be made of dark-colored skin, always polished so clean and shiny.
e. Always pay attention to the soles of shoes, is there a shoe that stands out.
f. Women Dilarang wearing high-heeled shoes while on duty. It is advisable to wear stockings that same skin color. Gold and Jewellery (Gold and Jewerly) a. Menyolok.b are forbidden to wear jewelry. Employees are prohibited from cursing lady ear ring when bertugas.c. Avoid any form of striking appearance when on duty. Uniform (Uniform) A good company will always pay attention to the uniform that will be given to employees in a given period, because the uniform is considered a mirror of the reliability of the company. Through the uniform will be seen how the management style of the company. Therefore, employees should observe the provisions of the uniform: a. The uniforms are supplied should only be used in kerja.b. Should be proud of the uniform tersebut.c. Uniform must always treated well to keep it neat, clean and resistant lama.d. Uniforms must be worn properly and benar.e. Waiter had to wear a bow tie kupu.f. Should always observe the neatness of appearance dicermin contained in locker.B space. Attitude and Behavior attitude, demeanor and behavior as hotel employees, especially for the waiter should be preserved and maintained. Employees should always be more skilled and nimble and constantly in a state ready to provide services. Should always be neat. Employees need to intermittently control penanmpilannya dikaca provided by the hotel. Every employee should always bersikapsiap willing and friendly to hotel guests. His performances are always smiling in any case it will bring meaning very much for the employees themselves, for hotel guests, hotel relations, for leaders and coworkers. A hotel employee is required to have a tolerant attitude, that is able to think and consider all sides and the interests of others, instead of the interests of private individuals. He must also have a great sense of responsibility towards pekerjaannya.Gaya talk ie to cause the appeal to the listener, the waiter should have a speaking style. For example, with limbs, from the expression on the face or a mixture of hand gestures and body suara.Sikap that posture while speaking can attract the conversation is done. Posture can turn the atmosphere so that the speaker and opponents are buzzing atmosphere keakraban.Sopan manners are something very essential in dealing with guests is the personal discipline of the employee or waiter / s.Tugas and Responsibilities Waiter / Waitress: It was explained that the main task of a waiter / s is to serve guests who will eat and drink direstoran. Besides these basic tasks must carry out associated with the main task, namely: a. Preparing service equipment.b. Implement table set-up and clear upc. Swapping dirty to lena lena room.d. Taking goods kegudang.e. Taking orders tamu.f. Presenting the order to the guest. It also must be responsible for the cleanliness and safety of himself and his work, and work safety. Other responsibilities such as: a. Responsible to the head waiter.b. Responsible for the cleanliness and tidiness of the work area and bar.c. Responsible for the inventory of equipment and supplies pelayanan.Fungsi Waiter / Waitress: One function waiter / s is as presenters of those dishes where guests will be assisted by a waiter / s in selecting from the menu and explained the menus provided by the hotel. So that guests find it easier to order a menu that will dipesan.Formulasi Attitude Services Waiter / Waitress: There are three basic rules of service are very basic in which between one another belonging and interconnectedness, namely: Preparation Preparation Services disisni service is not in the strict sense is to prepare a dish to be served, but preparation in a broad sense, the mental preparation and physical renderer and a variety of work tools that support the creation smooth service. Thus the preparation of wide-scale services can be grouped into three kinds: a. Physical preparation is important FisikPersiapan waiter / s before executing tugas.waiter will not be able to provide services without physically ready. Among the physical preparation are: - Dressed, inappropriate, and benar.- Showing lineament clear and show keceriaan.- bending posture and luwes.- Polite and friendly face appeared through the water and the attitude tubuh.- Indicates healthy physical condition. - attitude ready to bekerja.Sehubungan with this health care degustation need to keep insoluble in the job, adjust the tempo of the emotional as well as avoiding foods that contain too much fat. Waiter / s should also seek to avoid stress. The trick is to always enjoy the job and count blessingsobtained from the correct physical tersebut.Persiapan work will lead to the waiter / s can provide excellent service to its guests. b. Preparation MentalDalam order to prepare mentally to be able to do a good job, waiter had to maintain concentration, always confident and proud with his duties. He must also keep the complaint as well as personal issues when going bekerja.Waiter / s need to maintain the concentration of his thought that attention leads to the work to be done. In order for convergence of thinking to do to perfect some things need to be guidelines, among others: - Assuming the job is as hobby- All owned derived from work done tersebut.- job it is worship. c. Preparation tool bantuYang meant by aids of all kinds of equipment used in works such as: - Stationery write Utensils drink- tools penyajian- And sebagainya.Interaksi interaction process begins with the arrival of guests to the sales outlets. At the same time the service process also begins with a reception. The process of continuing interaction with the onset of communication, through which this communication process both parties expect obtain the understanding of each. Parties waiter attempted to understand what is unwanted guests, while the party guests who come will understand the information given with regard to the need. Matches in communicating will produce positive things for both sides. Especially for waiter / s, questions guests must be recognized as something to requests for information and is not an interrogation. Guests want an explanation on something or is not something to be desired. The guests also want a complete and detailed information regarding their needs with respect to the requirements set by the company. Nevertheless, whatever the type of questions asked at the waiter should be prepared to answer in a polite way, clear and friendly. Moreover, regarding the production are sold as ingredients used, portions, price, and other sebagainya.Tindak Advanced Services Follow-up care after the interaction is the implementation of services to meet the needs of guests, upon request. In the implementation of this service the whole deal with the guests should be realized based on the provisions and service standards set earlier.
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