푸드서비스 제이제이케터링(주)

Menu Management

01. Menu framing, 02. Head office meeting about menu, 03. Menu offer, 04. Branch office meeting about menu

Concept of menu operations

Health centric service

Cooking ourselves: Not using semi-cooked or
finished foodsMost catering company uses semi-cooked or finished foods,
but we make it a rule to cook ourselves at kitchen of each company dealing with us.

NO MSG: Using natural seasoningsWe use natural seasonings like kelp, anchovy and mushroom, not using any artificial seasoning included MSG that obstructs calcium absorption and gives brain and nerves damage.

No trans fat: To reduce trans fat intake causing cardiovascular diseases, we use substitute ingredients.
* Not using margarine shortening* Not reusing cooking oil
* Minimizingfried dishes

Fresh ingredients: To keep freshness of ingredients, we make it a rule to cook at kitchen of each company dealing with us.

Workforce managementStable workforce management system

Stable operation is possible placing only JJ Catering corporation' staffs in
each employee restaurants having sense of thorough hygiene and strong service spirit.

Organization

Manager: having nutritionist license,
cook qualification of Korean food and western food

Chief cook: having a cook qualification and being able to cook at restaurant chains and catering company

Cook: selected by test and interview who have various cooking career

Various welfare and fringe benefits

- National pension, Health insurance,
Employment insurance, Worker's
compensation.
- Providing overtime pay
- Providing communication allowances
- Providing traffic expenses
- Providing association activity fee
- Providing national holidays' presents
- Giving an opportunity of Overseas field
Studies to someone shows good work
performance

Hygiene management

Hygiene inspection

- Making an unexpected inspection once a month and
reflect it on employee evaluation
- Always being care of hygiene
- Managing of food poisoning bacteria by our
self-inspection

Hygiene facilities

- Using HACCP tools and kitchen utensils.
(sterilized foot board, hand disinfection machine, chlorination tank for chopping board and knife,
using different rubber gloves, knives and chopping boards according to purpose)
- Daily cleaning and regular disinfection

Using sterilized foot board
Washing hands frequently
Using different rubber gloves
Using chlorination tank for knife
Using different chopping boards and knives according to purpose
Checking core temperature
Sterilizing vegetables
Keeping food sample
Keeping ingredients on the shelves
Using different rubber gloves and aprons according to purpose

Hygiene training

- Systematized training according to the position
- Thorough hygiene training every week for all staffs
- Training all nutritionist and cook every month at
head office

Food ingredients management

01. Purchasing ingredients designated by HACCP first and proven safety
02. Hygienic delivery system-separate delivery and cold chain system (possessing hygienic delivery car)
03. Inspecting quality and freshness of ingredients and preventing food poisoning and other disease related to food
04. Purchasing meat, vegetable, fish and shellfish every day / dehydrated food and seasonings every week
05. Inspecting twice thoroughly
06. Not using semi-cooked or finished foods to provide fresh meals (cook ourselves at kitchen of each company dealing with us.)

Computational management

KT Bizmeka Food
Employee bulletin board
information management(Employee management)
Menu management
Ordering management
Inventory management
Operations management
Profit and loss management
Analysis management
Our Homepage

Customer Centric service system

We provide bright smile, good behavior and comfortable service with a true heart.

Service training

Training Objects	Training Types	Training Details
All Employees	Basic Mind Training	Basic Mind of Service, About Service, Correct Uniform
	Guest Operation	Greeting, Need Fulfillment of Customers, Facial Managing, Voice
	Handling Claims	Complain Analysis, Handling Complaints
	Phone Response	Phone Response, Manner of Speaking, Greeting, Caution of Phone Response
	Distribution	Greeting, Distribution Manner, Guest Operation
Nutritionists	External training	Training once a year
Nutritionists	Internal training	Training by internal trainer once a month
Chef Cooks & Cooks	External training	External training kind employees once a year
	Internal training	Training by internal trainer once a month
	Field training	Training Managers and Nutritionist once a week

- Service training by a roll call before starting to work
- Departmentalized training according to function and duty
- External service training once a year

Process of practicing service

Employee: Basic manners service Upgrading Process

Work places: Catching the customers' preference Making a restaurant as rest space Health counseling

Maintenance Service: Operating Voice of Customer Menu Evaluation Customer Monitoring system

Service Evaluation

- Employee Evaluation : Internal system of reward Best
kindness employee (once a month)
- Workplace Evaluation : Reward best workplace
(Six times a year)

Management System for
Customer Satisfaction

Catching a problem > Catching wants of customer > Handling complains actively & Appling new methods > Improving customer satisfaction

Classification	Survey	Operation
Daily Managing	Daily Survey Suggestion box	Using the result of survey at menu meeting, Appling the result of survey to Menu
Monthly Managing	Practicing Restaurant Operating Committee	Holding a meeting about complains, reporting measures within a week and practicing immediately
Quarterly Managing	Practicing regular survey of Customer Satisfaction	Analyzing the result of survey, reporting the data within 5 days and practicing immediately
Managing Always	Using the Voice of Customers URL : http://www.jjfs.co.kr	Sending an E-mail within a day and Solving the complains

Management system