餐饮服务流程培训手册
《餐饮服务流程培训手册》由会员分享,可在线阅读,更多相关《餐饮服务流程培训手册(37页珍藏版)》请在装配图网上搜索。
服务工作流程标准 任务 具体实施 标准 Greet the guest 问候客人 1 当客人到达餐厅门口的时候 从迎宾台主动走出面向客人问好 2 欢迎客人 3 确定客人用餐人数 4 在客人就座之后在预约登记册上作记录 所有的客人都应该在 15 秒之内受到我们的关注以及问候 如果是熟悉的顾客称呼客人的名字 如果不知道客人的名 字 询问客人以便做好座位纪录 如果客人单独用餐 不要向客人询问 你是一个人吗 或 你 还有其他朋友吗 之类的话语 陪同客人 协助客人就座 1 引导客人走最近的路程到达客人指定的餐桌 2 拉开椅子帮助客人就座 首先关注女士以及儿童 3 根据营业状况 对于特定用餐的客人给予特别的关注 商业的客人喜欢座在靠边的位子 因此尽可能满足他们的选择 情侣喜欢坐在没人打扰的地方 老人和不舒服的客人喜欢坐在靠近出口和洗手间的位置 带小孩的父母喜欢不拥挤的区域 所有的客人将在我们的引领下选择他们理想的位子就餐 提前进行预约的客人 要根据人数给他们安排好桌子和摆 好他们用餐的位子 如果客人晚到了一些 亲自带领客人走到餐桌用餐 不能 只是指引路线 在经营状况允许的情况下 每桌客人之间的距离至少有一 张桌子的空间 呈上菜单 1 微笑的打开菜单 2 站在客人的右边 身体微倾用右手为客人展示菜单 保护好菜单 不要破损 保证菜单的时效性 女士优先 然后顺时针旋转 登记餐桌的号码 1 将口布正放到黄油碟上 2 登记完餐桌之后 询问客人是否还有其他要求 然后向客人说 祝 您用餐愉快 登记餐桌号码是为了告知前线的服务员客人的餐桌号码 这样他们可以撤掉多余的餐具以及桌椅 Take beverages order and explain specialties 当客人点酒水时 向客人介 绍我们的特色 1 Ensure if guest is ready to order Ex Are you ready to order Sir 2 Server will verbally offer selection of juices and any daily specialty Ex Would you care for a 3 Listen carefully and fill in captain order using system outlined in the manual 4 Repeat guest orders after order has been taken 5 Before leaving table explain any special food menu offering and Ladies first then move clockwise Use Xianglu GRAND pen and clear handwriting Use seating numbering system going clockwise Help guest to decide and explain to guest if they need to know about certain kinds of drinks 女士优先 然后顺时针旋转 使用翔鹭集团的笔 并保持书写工整 mention not available items 1 明确客人是否开始点单了 例如 请问您是否需要先喝点酒水 2 可以向客人提供一些口头上的建议 介绍一些平时比较受欢迎的果 汁 例如 您喜欢 3 仔细听 填好客人的点单 按照工作手册上制定的工作程序进行 4 当客人点完单后重复一遍客人的点单 5 在离开餐桌之前 向客人介绍有特色的饮品并向客人解释哪些是我 们暂时无法提供的 是不能点的 顺时针的方向用编号的方式记录 帮助客人做决定 如果客人需要更多种类的饮品向客人作 介绍 Serve Beverages 提供饮品 1 Prepare clean tray and collect drinks according to order from the bar 2 Arrange all drinks accordingly heaviest in the middle of the tray and line them to guest seating 3 Keep tray balanced and walk carefully 4 Bring drinks to guest table and approach guest from the right 5 Place cocktail napkin by the right hand side of guest on top of the dinner knife 6 Place drink on the cocktail napkin and announce the name of the drink 7 Proceed to next guest 1 准备干净的托盘 从酒吧准备好客人所点的饮料 2 安排饮品在托盘上的摆放 重的放在中间 其余的按照客人座位摆 成一排 3 走路的时候要小心谨慎 保持托盘的平衡 4 服务酒水时 从客人的右手边上酒水 5 摆放鸡尾酒餐巾时放在客人的右手边 将其放置在正餐刀的上面 6 把饮料放在杯垫上面 然后向客人说明饮料的名称 7 继续下一位 Serve all beverages at the same time and no partial order on the table Ladies first then move clockwise Serve from right side of the guest using the right hand 向所有的客人提供饮品的服务 不能歧视任何客人 女士优先然后顺时针旋转 在顾客的右手边用右手提供服务 Remove extra place setting 拿走没有用的餐具 1 Clear extra settings Fold flat napkin and set it on beverage tray place all cutleries inside napkin Setting removal must be quiet and unobtrusive For 2 or more extra place setting removals a beverage 2 When finished adjust table appointments to maximize space for guests 3 Restore all extra settings on side station 1 撤掉多余的餐具 客人不需要的用具 打开展平餐巾 铺在饮料托 盘上 将所有的餐具法在餐巾上 2 撤完后要调整餐具的位置以便客人有最大的空间用餐 3 把撤下来的餐具依次归类放在服务边柜上 tray is required All items not needed for selection ordered are immediately removed from the table 移动餐具的时候必须轻拿轻放 不能让客人感觉到唐突 有两处以上的餐具需要移动的话 必须使用饮料托盘 点单上的菜式不要求的用具必须马上从餐桌上撤掉 Taking food order 开始点菜 1 Stand to the right of the guest when taking the order and to move around the table if it is individual order 2 Write down neatly each individual s complete order before going on to the next order 3 Clarify with the guest on how they would like certain items cooked Steaks rare medium well done Fish poached or grilled Eggs Fried over easy scrambled boiled or poached Salads what types of dressing 4 Add seating no next to item ordered 5 Repeat the order to the guests after taking every guest orders 1 站客人的右边点菜 当客人要单点时依次围绕餐桌给客人点单 2 当你给下一个客人点单之前要完整的写下已点客人的菜单 3 询问客人对菜的做法 点牛排 三分熟 五分熟 全熟 点鱼 水煮或煎 点鸡蛋 煎 单面煎 炒 煮 或水煮 沙拉 需要搭配何种类型的汁 4 在点好的菜单后加上客人的座位编号 5 点完菜后要向客人复述一遍 Lady first then move clockwise Give guest full attention Listen carefully to what the guests are saying Nothing is more annoying than employees who are not paying attention at you as guest When guests tell what they want always repeat it to avoid mistakes Use standard abbreviation and numbering system going clockwise Do not rely on your memory as it will affect the guest and the operations in case item is mis ordered Use outlet or hotel specified abbreviations to record the order If somebody orders for everybody then he she is the host and to be served last A quick suggestion always impresses the guest Use suggestive selling when taking the food order 女士优先 顺时针旋转 全面关注顾客 随时回答客人的提问 没有比关心客人更 重要的事情 当客人告诉你他的需求 要重复客人说的 以免出现失误 用标准的缩写形式 数字编号 顺时针方向 不要依赖你的记忆 在点单记录出现错误的情况下 会给 客人和操作带来影响 以便万一有任何遗漏 使用酒店统一的点菜单 如果某人为全体人点菜 则他 她 就是主人 这时他 她 的菜应该最后一个上 记住座位号或客人的号数 快速的建议会给客人留下印象 Adjust cutleries 调整餐具 1 Look at your food order and see what extra cutlery you require 2 Pick up necessary piece of cutlery from the service station and carry to the table on plate with folded napkin 3 Proceed to the table change or add cutlery Always change right cutlery from right hand side and left from left 4 Continue this procedure until all cutlery additions or changes are completed 5 Check table to ensure everything is correct 1 根据客人的点单选择需要配备的餐具 2 从服务边柜中取出需要的餐具 使用盘子并且用餐巾盖着端给客人 3 从客人的右手方向走向餐桌继续更换或增加刀叉 记住 更换右边 的餐具从右边开始 更换左边的餐具从左边开始 4 保持此服务程序直到所有餐具更换或填加完毕 5 检查餐桌确保所有的餐具摆放正确 Cutleries are clean polished and in good condition Lady first then move clockwise Place or remove cutleries at the same time to minimize disturbances Do not place more than 3 courses of cutleries 所有餐具必须干净 不能有破损 女士优先 顺时针旋转 摆放或移动餐具尽量在同一时间 尽量不要打扰顾客 摆放餐具不要超过 3 次 Pick up food 上菜 1 Begin pick up procedure only when all the food for the course of a table is ready 2 Arrange items so that it can be served in sequential order around the table 1 当所有的饭菜准备就绪的时候开始上菜 2 安排好饭菜的位置 保持上菜的连续性 For hand service Carry no more than 3 plates one time Use hand service whenever possible If unable to pick up and serve all food at the table find another waiter to assist Pick up cold food first then hot food 用手服务的话 上菜一次不要超过 3 盘 如果饭菜太多 找其他服务员协助上菜 先上冷菜然后热菜 Serve food and condiments 服务饭菜以及调味品 1 Approach table and smile 2 Serve each guest from guest right hand side using right hand 3 Announce the name of the dish when serving and explain the Serve lady first then move clockwise Utilize numbering system Never ask who s having what Items should be placed with meat facing guest at 6 dish if requested 4 Wish guest to enjoy their food before you leave the table 1 靠近餐桌 微笑服务 2 在客人的右手边 身体微倾用右手提供服务 3 当为客人上菜时为客人报菜名 如客人需要告诉客人菜的做法 4 在离开餐桌之前祝福客人用餐愉快 o clock 女士优先 然后顺时针旋转 用数字编号的形式服务 永远不要询问 谁要什么 什么 放有肉制品的饭菜要在顾客的六点钟的方向 Detail table and continue service 收拾餐桌继续服务 1 Look at the table carefully 2 Remove any item not needed by guest 3 Replace any cutleries if necessary 4 Offer additional items before guest needs 1 仔细的看一下餐桌 2 撤走所有客人不需要的东西 3 如果有需要用干净的餐具替换 4 在客人没有提出需要之前帮客人准备好他们所须的 Any ashtray with one cigarette butt will be changed Service will be consistently friendly outgoing attentive unobtrusive and professional Refill should be done in discreet manner and no beverage glass should be less than 1 4 full unless additional beverage is not available 所有的烟灰缸有一个烟头就要马上更换烟缸 必须提供连续不间断的 热情周到 有条不紊的专业化服 务 续杯的时候要仔细 认真并且在杯中的饮料不到 1 4 之前 就要及时续杯 除非现有的饮料量不够 Ascertain needs 明确顾客的需要 1 Approach guest table immediately after the delivery of food to inquire Ex Is there anything else I might bring you this time Would you care for more chilli sauce 1 客人点的饭菜上桌后要快速的走过去询问 例如 您还需要别的什 么吗 您需要再来一点辣椒油吗 Avoid question Is everything alright 不要这样问客人 所有的饭菜都还好吧 Quality Assurance 保证质量 Ask guest for comment and feedback 向顾客询问对于产品的意见以及顾客的反馈 After meal before dessert 在用餐结束后甜点之前 Clear Plate from Table 清理餐桌上的盘子 1 Approach table smile and get guest approval Ex Excuse me May I clear your plate 2 Collect 1st plate and cutleries from guest right hand side using right hand 3 Transfer plate to left hand and hold it with your thumb palm of your hand should be at the heaviest part 3 Bend carefully at the knees and lift taking the strain through the legs 4 Tray is carried above shoulder level Hold the upper arm and Carrying Food Tray Do not lift tray with your back or arms as this may cause back problems 不可以先用背部或手臂先起来 这样会很容易翻倒 Loading Food Tray Glasses are NEVER carried on a food tray Do not pile plates with food on top of each other Use elbow close to the body 5 While maneuvering through crowd guard the tray with your other hand 食物托盘 1 举起一个托盘大概离托盘的边缘 15 厘米 2 用你的左手托住托盘下部重心部位 3 弯腰时要注意 起来的时候腿部先起来 不可以先用背部或手臂先起 来 这样会很容易翻倒 4 托盘要高于肩膀水平 保持上手臂平衡并使肘部接近身体 5 当经过人比较多的地方时 要用另一个手扶住 Loading Food Tray 1 Stack plates according to size 2 Cups do not remain on saucers as this will take up too much room on the tray 3 Place heaviest dishes and equipment with the weight closest to the shoulder 4 Light articles are placed on the outside in a systematic manner to ensure they will not topple over when carrying the tray 5 Place a used napkin over the soiled dishes 6 Liquid container such as water pitchers should be placed toward the center of the tray so that it will not spill off the edge 用托盘传送物品 1 根据托盘的大小 2 杯子和杯垫碟不要成套放在托盘里 3 最重的器皿和设备要靠近肩膀 4 轻的物品要规则系统的摆放在托盘边缘 以确保在运托盘的时候不会 倾倒 5 脏的盘子要用使用过的餐巾部盖着 one plate for scraping Do not stack cups more than 3 high Do not over stack or over fill the tray this may cause damages Nothing should be protruding over the edge of the tray where it can be easily jarred or fall off Never attempt to lift a tray that is too heavy or stacked improperly 装食物托盘 杯子不允许用食物托盘装 不要把带食物的盘子一起堆摞 应先用一个盘子把脏食品 装起来 杯子叠起来不要超过三个 不要使托盘超重 这样会很危 险 不要把任何物品放置超过托盘的边缘 这样易于翻倒 不可以试图举起太重的或没有放好的托盘 6 液体的容器应放中间以免有液体洒出 Carrying guests can hear the anger and impatience in your voice Talk slowly and articulate Never answer the phone when you are eating and or drinking Listen very carefully to the caller you may find unasked questions between the lines Never let guests know that he or she is asking stupid or dumb question Never laugh at a guest because he asked a silly question or because his name is funny If we need to transfer or put caller on hold ask and wait for caller s response before doing so 任何人都有责任去接听电话当指定接电话的人不在时 三声之内必须接起电话 说话的时候要友好 客人能听出你的声音 急噪 生气 说话清晰 决不允许吃东西和喝饮料时接听电话 认真地倾听 你可以从话中听出一些没有问的问题 决不要让客人知道他 她正在问一个很愚蠢或很傻的问题 决不要因为客人问了一些很傻或者因为客人的名字很有意 思而去嘲笑客人 当须要转接时或等待时 告诉他们直到他们同意为止 Taking Reservation 登记预定 1 Ask the guest for his or her name May I have you name Sir Madam May I write down your name sir Madam Guest likes it when you use their name form time to time it makes them feel important However do not overdo it Check the spelling of the name of the guest Even when the name is clear always check it by spelling the name for the guest This may you can never make mistake with the name 2 Write down all relevant information Name of the guests Number of guest Date of arrival Time of arrival Contact telephone number Requests for smoking or non smoking table Special wishes if applicable diabetic vegetarian etc 3 Deal with questions Be polite calm and friendly always let the guest finish his talk before you speak never let the guest know his question is not convenient or that you are busy at the moment Try to answer the question 4 Summarize the agreements made with the reservation Remember to repeat all the information the guest has given you in order to exclude errors 1 询问客人的名字 先生 女士 我可以知道您的名字吗 先生 女 士 我可以写下您的名字吗 客人喜欢你不断地称呼他们的名字 因为这样可以让他们感觉很重要 但是不要做的太夸张 2 写下所有相应的客人信息 顾客姓名 顾客人数 到达日期 到达时间 地址和电话号码 需要吸烟区或无烟区 关注 糖尿病和素食者 3 处理问题 要有礼貌 冷静和友善 总是让顾客先把话说完 决不 要让顾客知道他的问题不方便回答或者你此刻太忙没有时间 尽量 回答问题 4 概括记下预定的内容 记住一定要复述客人给你的预定信息以避免 弄错 Use the guest name when speaking to him or her Guests will be much friendlier if you can give them a sense of importance for example by using their name If you can not answer the question ask the help of a colleague or supervisor who can help stay with the guest until the answer is given or let a colleague take it over Never hang up first because the guests might have more questions he she just thought of Guest will always remember the ending because it was the last thing that happened 检查顾客姓名的拼写 即使你已经听清楚了他们的名字 也总是和客人确认他们名字的拼写 这样可以避免拼错 当和客人说话的时候称呼客人的名字 客人将会更加友善 如果你能让他感觉受到重视 比如说使用他们的名字称呼 他们 如果你不能回答上来 那么则叫你的同事或主管帮忙到问 题解决完以后才能离开 决不要把客人交给别人就走 绝对不要在客人挂电话之前挂断电话因为也许客人还有别 的问题要问 客人是肯定会记住最后发生的事情 BUFFET SERVICE 自助餐服务 Buffet set up 自助餐摆台 1 Prepare enough utensils crockery and ensure everything is tidy and neat 2 Keep tent cards consistently clean with dish names at all times in a proper fonts in black on white 3 Place standard and consistent service wares for serving food 4 Ensure cold plates are cold for cold food 5 Ensure hot plates are available for hot food throughout the service time 6 Ensure all electrical equipment is in good working condition such as ice cream machine toaster etc 7 Always need to keep tidy and hygienically clean with the sanitizing solution 8 Keep an eye on replenishing items along with the kitchen staff 1 所有的器皿必须充足 干净整齐 2 保证所有的台号卡清洁干净 并且菜名都是根据标准来书写的 3 根据标准及原则来服务 摆放食品 4 保证冷的食品用冷的盘子盛放 5 确保在自助餐过程中有足够的热盘子盛放热菜 6 确保所有的电器能正常使用 如冰淇淋 烤吐司机等 7 时刻保证整齐卫生以及对付卫生工作的处理方法 8 经常留意自助餐的食品 跟厨房保持沟通以便能及时补充食品 All equipments and utensils for buffet set up must be prepared and ready 30 minutes before the service starts 所有自助餐用的设备和工具都必须在服务开始前 30 分钟准 备好 Maintaining Buffet Area during meal 在开餐期间维持自助餐的区 域 1 Ensure All chafing dish warmers and chillers are working all the time during service hours 2 Clean scraps and sauce that has dropped on the buffet table 3 Inform kitchen associates to refill food items which become less than 30 4 Service gear should be changed and replaced as necessary 5 Clean and replace buffet tent cards as necessary 1 在自助餐中所有需要保温的 或制冷 自助餐炉都需要保证开关是 开的 是正常工作的 2 清理自助餐台上的碎屑和汁子 3 某种食品少于 30 的时候必须通知厨房员工添加食品 4 餐台使用的服务用具必须经常更换 5 如需要时清理和更换自助餐的台卡 Clearing Buffet Area 清洁自助餐区域 1 Switch off all electrical equipments such as chafing dish warmer and chiller 10 minutes before clearing 2 Clear the cutlery service tools decoration cloths and tent cards etc using trays 3 Clean the buffet table using clean cloth and sanitizing solution 4 Inform Housekeeping to mop the floor 1 在清洁自助餐台的前 10 分钟要关好所有的自助餐台设备如自助餐 炉 冷藏机 2 服务员清理所有的餐具和服务用具以及装饰布草 台卡 清洁中都 必须常使用托盘 3 使用清洁布以及消毒的方法来清洁自助餐台 4 通知客房部来清洁地板 Ensure guests are well informed of the closing at least 15 minutes prior Kitchen will be responsible to clear all food items and stewards should clear all buffet utensils 结束自助餐前 15 分钟必须要提醒用餐的客人 厨房负责清理所有的自助餐食品 管事部负责清理所有的 自助餐用具 Stocking ice 如何储存冰块 1 Get ice from the ice making machine using a large ice scoop which does not have sharp edges that will damage the ice hopper 2 After transferring ice to a caddie ensure the area around the ice machine is cleared of water or ice to prevent accidents 3 All ice is transported in an ice caddie or cooler to the bar 4 If the ice machine is not working notify the supervisor on duty 5 If the ice machines are full bag ice for storage in the freezer 1 从 制 冰 机 中 用 冰 铲 铲 冰 块 确 保 冰 铲 没 有 锋 利 的 边 缘 以 至 损 坏 机 器 Ice cubes are stocked sufficiently 30 minutes before the service starts Only stainless steel scoop is allowed to use Never place thing into the ice machine as this may contaminate the ice Never use your hands china or glass object to scoop ice as this is both unhygienic and dangerous 冰块在使用前 30 分钟必须妥善储存 2 把 冰 块 运 走 后 要 把 冰 机 周 围 清 理 干 净 不 要 留 下 水 迹 或 冰 块 以 免 发 生 事 故 3 所 有 的 冰 块 都 使 用 冰 桶 送 回 吧 台 4 如 果 制 冰 机 工 作 不 正 常 马 上 通 知 当 班 主 管 5 如 果 制 冰 机 的 冰 块 太 多 则 用 袋 子 装 一 些 存 放 在 冰 箱 里 面 只 能 不 锈 钢 的 冰 铲 不要把任何东西存放在制冰机里冰冻 以免污染冰块 不要用手 瓷器玻璃器皿去盛冰块 这是不卫生和危险的 Handle tent cards 使用名卡 1 The words are in the same type of font 2 All cards to be prepared by the Hostess and spelling should be checked before displaying 3 Ensure all tent cards are in English and Chinese 4 Tent cards must be in place before service 5 Remove tent cards after business hours 1 字的格式都是一样的 2 所有的菜名卡都必须由接待员准备 经过检查后方可摆出来 3 确保所有的卡片都有中英文 4 菜名卡必须在开餐前摆好 5 营业时间过后把菜名卡收好 The dish name must be clear and correct as it shows on each tent card Always keep tent card clean and easy to read All tent cards should be laminated to preserve the lifetime and to maintain cleanliness 菜名必须清楚和准确的写在菜名卡上 名字做到简单易懂 所有的菜名卡都应由薄板制作保护长期清洁 WESTERN TEA SERVICE 西式茶点服务细则 Preparing western tea 茶前准备 1 Warm teapot and hot water pot with hot water and empty them 2 Fill 1 teaspoon of tea per person into the teapot 3 Pour very hot water in both teapot and hot water pot 4 Arrange cup saucer teaspoon both pots tea strainer sugar and milk or lemon on the tray 1 准备好空的微热的茶壶和放满热水的水壶 2 放 1 勺的茶 一个人 放到茶壶里 3 把水倒到茶壶里和热水壶里 4 准备好杯子 底碟 勺子 两个壶 茶的过滤器 糖和牛奶或柠檬 放在托盘上 All equipments must be clean and not chipped 所有的设备必须是干净的没有损坏的 Serving Tea Western Style 1 Ensure all items needed are arranged nicely on the tray Enter from guest s right when serving guest 服务茶 2 Balance tray and bring tea to guest table Place sugar set milk or lemon and hot water pot in the centre of table 3 Place cup with saucer and teaspoon in front of guest or at upper right hand side of dinner plate 4 Place the strainer over the cup 5 Pour tea slowly and carefully in to the strainer Place teapot above the cup and remove strainer to be placed to the cup 6 Wish guest to enjoy their tea before proceed to next guest 1 准备好所有需要的东西放在拖盘上 2 平稳的拖起托盘拿到客人桌子前 放好糖盅 牛奶和柠檬 再把热 水壶放到桌子的中间 3 把杯子放到客人的前面 杯底和咖啡勺 或放到右手边正餐盘的上 方 4 把过滤器放到杯子的上面 5 慢慢的把茶倒到过滤器里把茶壶放到杯子的上方 然后把过滤器从 杯子上拿走 6 祝愿客人用餐愉快再给下一个客人服务 Serve lady first then move clockwise Utilize numbering system Never ask who s having what Cup and saucer must be set with the cup handle in 4 o clock position Spoon will rest on the saucer parallel to the cup handle at 5 o clock position D not splash or spill 从客人的右手边服务客人 女士优先 然后顺时针服务 利用编号服务 决不向客人问这是谁的 杯碟必须和杯子一起放在时钟指向 4 点的位置 勺子放在 底碟和杯子相同的方向当时钟指向 5 点的时候 不要溢出和飞溅 TABLE MAINTENANCE SERVICE 翻台 Changing Tablecloth 换桌布 1 Ensure all tabletops are removed from the table 2 Bring new tablecloth to table 3 Open the cloth from end and place it with the seam side down 4 Approach the table from one side and stand in the middle slightly leaning forward Place the folded clean cloth over the opposite side of the table to where you are standing 5 Ensure it has even drapes on all sides of table if the table is round it should have ever drapes diagonal to each other 1 确保所有的台面上用具先挪走 2 放上新的桌布 3 从尾部打开桌布放到适当的位置然后从接缝边甩下去 4 接进桌子的一边和站在中间仔细的检查 确定你站在哪里然后从相相 Check the new tablecloth and ensure it is clean free from holes and well pressed 检查新的桌布和确保他们的干净 反的方向从头到尾的把桌布折好 5 确定台布下垂四周均匀 假如桌子是圆的 每一张桌子的下垂必须须 是对角的 FOOD SERVICE 食物服务 Serving Soup Chinese Style 服务中式汤 1 Use both hands to pick up the soup tureen carefully and place at the center of table 2 Arrange soup bowls saucers spoons and soup ladle on tray 3 Place the soup bowls with saucers in the middle of table or on lazy Susan Arrange in two semi circle manners facing each other ladle by one side 4 Uncover soup tureen and keep cover beside 5 Portion soup into each bowl using ladle with right hand Fill bowl until 3 4 full then move to next bowl 6 Serve soup with bowl to each guest starting from lady first 7 Remove soup tureen away from table using both hands 8 Wish guest to enjoy their soup 1 用双手小心来取汤并放在桌子的中心 2 准备汤碗 底碟 汤勺放在盘子里面 3 在桌子的中间放好带有骨盘子的汤碗 并面对面以两个半圈的形式安 排好 4 打开汤的盖子放在一边 5 用右手拿起勺子为每一位客人分汤 直到装到 3 4 满时才继续服务 下一位客人 6 女士优先每个人用汤碗进行分 7 拿走汤盆必须要用双手 8 祝愿客人用餐愉快 OPENING TILL CLOSING DUTIES 从开始到营业结束的职责 Collect Clean Linen 取清洁的布草 1 Collect a linen requisition form outlining the amount of dirty linen 2 Take the requisition form to the Linen Room Attendant 3 Using a clean linen trolley place the linen so that it does not become soiled or creased 4 If the Linen Room cannot provide the amount of linen that was requisitioned then mark it down on the logbook and sign by both parties 5 Return the linen to the outlet and place in the designated area 1 整理布草本 清点出脏布草的数量 2 把布草本交给布草房的员工 3 使用一个清洁的布草车来运送干净的布草 避免弄乱弄脏 4 如果布草房不能当时提供所需的布草 在本子上做好记录并附上双 方的签字 5 把干净的布草运回餐厅 放在指定的地方 Should any linen found dirty or torn they should be returned to the linen room with a knot tied into it for the laundry s attention 在换洗回来的布草中如果发现有任何脏的或破的都应该退 回布草房 并且打个结以引起清洁部门员工的注意 Sending Dirty Linen 送脏的布草 1 Sort and count all soiled linen in the designated area 2 Place linen in trolley place skirting separately making sure it is not crushed 3 Record total dirt- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 餐饮 服务 流程 培训 手册
装配图网所有资源均是用户自行上传分享,仅供网友学习交流,未经上传用户书面授权,请勿作他用。
关于本文