ChinesecuisineEnglishserviceprocessBIGDATAEMPOWERSTOCREATEANEWERA目錄CONTENTSIntroductiontoChinesecuisineChinesecuisineserviceprocessChinesecuisineEnglishserviceskillsChinesecuisineserviceetiquetteCaseAnalysisofChineseFoodEnglishServiceBIGDATAEMPOWERSTOCREATEANEWERA01IntroductiontoChinesecuisineChinesecuisinehasalonghistory,datingbackreasonsofyearsItisinfluencedbyvariousculturalandgeographicfactors,andhasdevelopedintoauniqueanddiverseculinesystemChinesecuisinecultureisanimportantpartofChineseculture,andithasplayedaclinicalroleinpromotingculturalexchangebetweenChinaandothercountriesChinesecuisinecultureandhistoryChinesecuisinecanberoughlydividedintoeightmajorregionalcuisines,includingCantones,Sichuan,Fujian,Zhejiang,Anhui,Jiangsu,Hunan,andShandongcuisinesEachregionalcuisinehasitsuniqueflavorandcookingstyleChinesecuisineemphasizestheuseoffreshingredients,seasoning,andcookingtechniquesItpaysattentiontotheharmonybetweenflags,colors,andtextures,andemphasizesthepresentationandtasteofdishesChinesecuisinealsohasastrongnutritionalvalueItemphasizesthebalanceofflavors,nutrients,andcultures,andisrichinvariousvitamins,minerals,andaminoacids010203TypesandcharacteristicsofChinesecuisineBIGDATAEMPOWERSTOCREATEANEWERA02ChinesecuisineserviceprocessBookingCustomerscanbooktablesormakereservationsonlineorbyphoneThestaffwillconfirmthebookingandprovidethetablenumberReceiptWhencustomersdrive,thestaffwillgreetthem,checktheirnamesagainstthereservationlist,andleadthemtotheirtablesBookingandReceiptMenuReadingThestaffwillpresentthemenutothecustomersandexplainthetypesofdishesavailableRecommendationBasedoncustomerpreferencesanddietaryrestrictions,thestaffwillmakerecommendationsforthosewhoaresuitablefortheirtaxesOrderingandRecommendationThekitchenstaffwillpreparetheordereddishesandthewaiterswillservethemtothetablesThewaiterswillpresentthedishesattractiveanddescribetheingredientsandcookingmethodstothecustomersServingandServingPresentationServeDishesVSAfterthemeal,thewaiterwillbringthebilltothetableandthecustomerscanpaybycash,card,ormobilepaymentDeliveryFortakeoutorders,thestaffwillpackagethedishesandprovidewarmbagsorcontainerstoensurethatthefoodarraysatthecustomer'sdestinationinatimelymannerCheckoutCheckoutandDeliveryBIGDATAEMPOWERSTOCREATEANEWERA03ChinesecuisineEnglishserviceskillsOrdering"Wouldyouliketoordernow?DoyoupreferChineseorWesternfood?"Greetings"Goodmorning/afternoon/evening,welcometoourrestaurant.MayItakeyourcoat?"Serving"Hereisyourdish.Wouldyouliketotrythis?"Completions"Enjoyyourmeal!Isthereanythingelseyouneed?"Payment"Thetotalis$xx.Willyoupaybycashorcard?"CommonEnglishexpressions0102SpeakclearlyandslowlyEnsurecustomersunderstandwhatyouaresayingUsesimplewordsAverageusingcomplexvocabularythatmayfusecustomersPayattenti…BemindfulofthepromotionofChinesedishesandingredientsBepatientAllowcustomerstimetounderstandandrespondWatchbodylanguageBeawareofcustomers'reactionsandadjustcommunicationaccordingly030405CommunicationskillsandprecautionsEnglishexpressionforhandlingunexpectedsituationsSuggestions"Howabouttryingthisdishnow?It'sverypopular."Explanation"Thedishyouorderedisnotsuitableforpeoplewith(allergies/dietaryrestrictions)."Apologies"I'msorry,wedon'thavethatdishtoday."Assistance"Icanhelpyouordersomethingelseifyou'relike."Complainthandling"I'msorryfortheinconvenience.Pleaseletmeknowifthere'sanythingelseIcando."BIGDATAEMPOWERSTOCREATEANEWERA04Chinesecuisineserviceetiquette1.Arriveattherestaurant01Whenguestsarriveattherestaurant,theyshouldbesatisfiedbythewaiterandshowtotheirtable2.Seating02GuestsshouldbeseatedcomfortablywithenoughspacefortheirbelongingsIfawaiterisnotavailable,guestscantaketheirowninitiativetoseatthemselves3.Tableware03Beforethemealstarts,thetablewareshouldbeplacedonthetableIfthereisanythingthatneedstobechanged,guestscanaskthewaiterforareplacementTableEtiquette1.AppearanceServicestaffshouldbewellgroovedanddressedincleanandTidyUniformsTheyshouldmaintainasmileandfriendlyattitudeatalltimes2.LanguageServicestaffshouldbeabletocommunicateeffectivelyinEnglishTheyshouldalsobefamilywithChinesedishesandtheirguests,aswellasanydietaryrestrictionsorpreferencesoftheguests3.ServiceServicestaffshouldbeattentiveandproactiveintakingcareoftheneedsoftheguestsTheyshouldensurethattheguestsaresatisfiedwiththeirordersandthefoodqualityServicestaffetiquetteCustomerCodeofConduct1.ArrivalGuestsshouldarriveattherestaurantattheagreedtimeandinformtheservicestaffoftheirarrival2.BehaviorGuestsshouldmaintainaquietandorderlydemeanorintherestaurantandnotexhibitotherguestsortheservicestaff3.PaymentGuestsshouldpaytheirbillpromptlyandinfullIfthereareanyissueswiththebill,guestscanrequestarevieworclarificationfromtheservicestaffBIGDATAEMPOWERSTOCREATEANEWERA05CaseAnalysisofChineseFoodEnglishServiceRestaurantAEnglishmenu:ClearandcomprehensiveEnglishmenuwithpicturesandexplanationsStafftraining:RegulartrainingforwaiterstoimprovetheirEnglishcommunicationskillsSuccessCaseSharingCustomerfeedback:PositivefeedbackfromforeigncustomersduetogoodserviceandauthenticChinesefoodSuccessCaseSharingSuccessCaseSharing01RestaurantB02Multilingualservice:InadditiontoEnglish,RestaurantBalsoprovidesFrenchandSpanishmenu03Internationalevents:RegularlyholdseventstointroduceChinesecultureandfoodtoforeigncustomers04Onlinereviews:HighratingsonplatformslikeTripAdvisorandYelpduetogoodserviceandfoodqualityRestaurantCIncompletemenutranslation:SomedisseshaveincorrectorincompleteEnglishtranslationsPoorqualityofingredients:Toreducecosts,therestaurantuseslowerqualityingredients,affectingthetasteofthedishesFailureCaseAnalysisLimitedstafftraining:LimitedEnglishcommunicationskillsamongwaiters,leadingtocommunicationdifficultieswithforeigncustomersFailureCaseAnalysis輸入標(biāo)題02010403FailureCaseAnalysisRestaurantDPoorserviceattribute:Somestaffmembersarenotfriendlyorattentivetowardsforeigncustomers,affectingtheirdiningexperienceLimitedvariety:Menuoption