高手帮忙翻译下 中翻英 不要翻译软件翻的 急~
To technical or organizational means to reduce the workload of staff, to reduce their chance of error. From a macro that error is inevitable, such as traffic accidents, you see me out, the micro focus on individual issues, the macro level is determined by the probability. Only changed the probability of the formation of the basic state, can we change the probability of errors.
Specific practices, you can take the following measures:
Health services need to improve the level of work, such as proficiency, education, they focus on to improve their living conditions, especially sleep, energy, etc. to keep it strong. Reduce the workload of staff. For example, a relative increase in labor (peak hourly workers, or adjust the class system, so traffic is low, less service); not in the traffic, the rotation of a break (few minutes on the effective); the use of technical means such as a la carte machines, or carefully designed The work reportedorder (in the restaurants,shout, cooks in the kitchen to repeat) and so on, to reduce the error probability.
Summing up the following points:
First, the chef held on a regular basis, services sector is mainly responsible for two-person communication would be more criticism and self-criticism, and conflicts to a minimum.
Second, the work found in the issue resolved in a timely manner and do a good job of fault records, the responsibility to implement the head, clear rewards and punishments for the incident to a minimum.
Third, operators of restaurants and kitchens should pay attention to the lobby of the co-ordination of various departments to deal with the horizontal enterprise cooperation, mobilize and give full play to the lobby of service and the enthusiasm of chefs.
Fourth, the chef and cooks should always take the initiative to communicate with the lobby of service personnel, in understanding the basis of service, the need to give them more convenience. For example, where possible, to help do a good job under the conditions of production of small material.
Fifth, long service and kitchen staff should report regularly to ask the staff to learn the knowledge and materials for cooking school. We can grasp and understand the simple supply of food processing, production process, as well as species such as the taste characteristics of expertise
Sixth, strengthen the unity of the staff before and after, to establish the overall point of view, in our work to complement each other and Taiwan, in order to common goals, mutual support and close coordination.
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If that is more important than the manager, the chef of the management is ignorance. That is more important than the gunner lines. In the era of "8" soil, this is not a man, the one with guns, but can find three or four times that of the platoon. In the modern management team, not the most important position, the position is comprehensive coordination, not the technical personnel. Besides, the chef at most, also not be skill personnel technical personnel. (if you really have a chef in modern management idea, wouldn't you say the problem. Technology is a common management, the impact of problem. This makes the right allocation, dining-room whole management work, although the kitchen of unbalanced may very well, but overall service level is not high.Therefore, the fundamental problem is to establish healthy, discrimination others' behavior must be punished. To work, the salary will be graded personality, the bad emotions cannot receive forgiveness. But to grasp the punishment, don't put a stick, can cook, but go ChengQianBiHou ", ", with penalties and salving patients cook group urged change your attitude.
Secondly, "the waiter error conditions", not favoring waiter, not to work by mistake, say to busy to tolerance (for things, can not tolerance tolerance).
Specific method, can modify or stressed discipline, unreasonable or job oversight (for example, all the dishes) error to give punishment, appear serious problems, but also for leadership (), such as chef cooks and serious conflict, waiter, indulgent chef indulgence acquiescence worsening. But to control and punishment on both sides of the conflict, especially to specific punishment, and relative analysis. Can use verbal criticism, criticized (see customers, such as dormitory doorway), buckle, fired warning, etc. One economic sanctions, can according to the proportion of wages, can also according to the amount of unity, natural, this is a tendency to see the specific situation. It is essential that every evaluation, don't have accumulated score1.
Can let chef temporary concurrently restaurant manager, make its understanding. While listen to cook for waitress, urging improvements in punishment, at the same time, from the mistake chef cooks group of emotional stability profile. Especially it should be made clear to improve the service level of the whole restaurant.
