Services In Restaurants
Russia ' s reconstruction is constantly evolving. There is an increasing need for staff able to deliver services consistent with international quality standards. In the light of market trends, there is a strong and innovative public support for the training and development system for the complex, including the relevant educational institutions.
The development of fast service restaurants and so-called family restaurants is now very effective in restaurant business. In addition, with regard to the development of small enterprises in the hotel business and the significant activation of the tourism business, rapid maintenance, first of all, is in the future of the service market, secondly, is most appropriate for the field. Small restaurant business♪
Management services are based on clear, understandable, transparent service standards. Ideally, they should be established at the planning stage of the restaurant and be present at both networking and separate institutions. There are two ways of establishing these standards: either the institution itself creates a standard and regulates its own work on the basis of any internal rules (the version of what I see, sing... and I don't see singing, respectively) or introduces an already established international quality standard recognized worldwide. InterConsalt will help you on the second path of development. The most commonly introduced food standards in the ISO series are:
The following standards are also frequently introduced in this industry:
- ISO 14000 - Environmental management system;
Systems based on these standards are customized by the InterConsalt specialists for your organization, will help to introduce and conduct seminars and training with staff.
Standards are necessary when competitive service is required. The benefits of implementing quality standards are:
- Increasing image and competitiveness;
- The ability to control the quality of products originating from suppliers, thus avoiding unsafe raw materials;
- New opportunities for interaction with foreign suppliers and consumers;
- A clear and transparent division of authority and responsibility increases productivity;
- the interest of each staff member in his or her work.
