Hotel tableware factory standard water, hotel tableware according to Chinese food can be divided into: bone dish, face towel dish, work, soup bowl, noodle bowl, soup spoon, spoon, spoon holder, chopstick rest, chopsticks, water glass, red wine glass, white wine glass, wine glass , Wine warmers, cups, saucers, all kinds of dry pot dishes, porcelain dishes, soup dishes, etc. According to Western food, hotel tableware can be divided into: knife, fork and spoon, salad bowl or salad plate, main plate (dinnerplate), side plate (sideplate), scalpel knife, spoon, dessert spoon or fork, water glass, wine glass , Champagne glasses, etc.
Many hotels are troubled by the huge breakage rate of tableware, because tableware damage not only reduces the quality of the dishes, but also increases the hotel’s low-value and easy-to-consumable expenses. More importantly, it harms the hotel’s brand image. Large and medium-sized hotels have established index values for tableware breakage, and the index values and penalties for each hotel are not the same.
The most effective way to reduce tableware damage is to formulate a sound tableware management plan: among them, the standardization and rationality of cleaning is the first stage to reduce tableware damage during cleaning. The hardware configuration for cleaning should be improved. For example, the dishwashing room should be adjusted in accordance with the regulations of the cleaning process, that is, the layout of one scraping, two washing, three cleaning, and four disinfection and sterilization. A series of machinery and equipment such as washing and drying equipment are critical to maintaining the integrity of the tableware. In addition, in the selection of tableware, in addition to considering the combination of tableware and dishes, beauty and elegance, etc., the convenience of cleaning should also be considered, and the use of special-shaped dishes should be minimized. It is indeed necessary to use special-shaped dishes or glass dishes, which must be independent Clean to reduce consumption; large and medium-sized banquets should use tableware of the same specifications and models as much as possible, such as uniform specifications for cold dishes, and 3-4 specifications for dry pot dishes (soup pots, round pots, waist pots and fish bowls). It is convenient to categorize and stack up according to specifications and models when closing.
