THE BEST WAYS TO ORGANIZE A MODERN RESTAURANT SERVICE

Аннотация

This article examines contemporary methods of restaurant service development and develops recommendations. Keywords: restaurant service , food establishment, standards, training of employees, motivation,control Various slogans that are often used inservice, such as “The consumer is always right”,“Service should be provided according to the customer's wishes”, “Customer wishes are our law”, have not changed anything to this day. To manage a catering enterprise, its management must pay attention to managerial aspects. Service is a cyclical system that complements and requires each other. Wecan conditionallydividethis system into 4elements. I. Standards. II. Training ofpersonnel. III. Motivation. IV. Supervision. 1.1.Standards require theservice to answer the questions“what?” and “how?” That is; a)What should theservants do? b)what result should be achieved? c)bywhat indicators is evaluated? 1.2.Wecan dividethestandards intothoselisted in theservice. a)standards fortheappearance ofemployees; b)standards onserving andtransfer offood; c)sanitary and hygiene standards; g) service standards; e) work on working with customers dissatisfied with the services provided (procedure for handling complaints, status of compensation payments, rules for working with dissatisfied customers). page869 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue06,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai A standard is a set of established benchmarks and, at the same time, legal rules for the performance ofservices. Servicequality is achieved through standards. Thestandards require being ingood condition: -in written form; -itmust becommunicated totheemployees and they must know; -compliance withstandard requirements byemployees. II. Training of employees. This seeks to answer the question “what?” According to the requirements of the standard, the administration and employees know what to do and what results should be achieved. Now they need to be taught how to do this work. This is the subject ofthestudy. 2.1. Training waiters. First of all, waiters should know the menu. According to statistics, waiters know up to 60% of the menu. Waiters are the main sales staff for catering establishments. Lack of knowledge of the menu can negatively affect the sales of these dishes andtheincome generated. 2.2.Teaching waiters work rules. 2.3.Constantlyand periodically train thewaiters in therules of serving and serving food. 2.4. To train waiters, it is necessary to teach the administration the standards that ensure quality service. Because they need to ensure a high level of service. The administrator must first of all have management skills. 80% of their work is working with their team. They must work more efficiently than anyone else. To do this, they must know the basic principles of management. Administrator trainers and mentors must have knowledge of working with guests and service. Thefollowing are ways toorganizea systematic form of training: -teaching plan; -educational materials; -training programs; -reference books; -itwill benecessary to evaluate theknowledge ofemployees usingtests and other methods. III. Motivation. After studying the service standards and knowledge about them, the employees of the enterprise know what is required of them? For this, they are trained and required to perform the work qualitatively. Do they want it? For this, we need to answer the question “why?” Why should he do this work? Motivation is the most complex element of the system. It isnot justan element, but aseparate system in thesystem. Motivation has always been an important issue. It is necessary to take into account the followingfactors: page870 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue06,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai 3.1.Material; 3.2.Intangible: If we classify it differently: supporting, motivating. At the same time, money is also a motivating factor. Money can be in the form of wages, bonuses, and other incentives. Next in line are the conditions of labor organization (work schedules, created conditions, stable support forsafety). Motivationalfactors include: -motivatorforgood and high-qualitywork; -is anopportunity forprofessional and career growth. Career growth can be horizontal and vertical (different categories, ranks, etc.). Along with this, the interest of employees in the work. This can be formed by the management of the enterprise. The next factor is interpersonal relationships. For service, interpersonal relationships in communication with employees and customers are an important factor. How noble, kind, and enthusiastic employees are depends on the relationships they establish with customers, colleagues, and management. The phrase “Money solves everything” can be changed to: “Relationships solve everything.” Service