坚持以人为本
任务Task: 自助餐服务准则Buffet Service Policy7 |
任务编号 Task No.: SOP-FBWES2 - 002 | 职位Position: 餐饮服务 F&B rvice |
分部门Section: 西餐厅Western | 部门Department: 餐饮部Food & Beverage |
制订人Prepared By: | 部门经理HOD: |
总经理/副总GM/DGM: | 日期Date: 2010.10 |
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标准Standard：
1.历史剧指定自助餐各区的责任，包括自助餐的摆设和运作。
To specify the specific responsibilities of each ction, that is concerned with the t up and operations of any Buffet in the Hotel
2.保持所有相关区域的服务流程一致性
The procedures that are outlined within the attached ctions are to be followed at all times
程序Procedures
1.经理负责设计自助餐台的摆设，且开餐前45分钟摆好
Buffet table t ups are the responsibility of the respective Outlet Manager, and are to be completed 45 minutes before the buffet is due to open.
2.自助餐台的装饰品的确定也是经理的职责（如：绸布，花，古董，雕刻品，瓷器等）行政总厨及厨师长有权做相应的改动
Buffet decor t ups are also the responsibility of the respective Outlet Manager (Silk Cloth, Antique Decor, Flowers, Carvings, Porcelain etc) The Executive Chef, or Sous Chef have the right to change the t up.
3.自助餐开餐过程中，经理要随时留意餐台的服务用具，及台面清洁以及及时换菜
Maintaining of the buffet during rvice which includes changing of rvice cutlery, cleaning of the tables and refilling of all sterno’ s is the responsibility of the Outlet Manager.
4.经理要负责菜名卡的中英文拼写，摆放时也要与菜品一一对应
The Outlet Manager is responsible to ensure that the buffet dish cards are written for each buffet item, and that the English and Chine spelling of the dishes are correct at all times.
5.服务员要正确摆好所需的器具，且保证器具干净。开餐半小时前要将所有器具‘’6：玻璃杯，碟子，汤碗及底碟等擦干净，并摆放好
The rvice staff is required to t up the appropriate rvice utensils and equipment. All
This equipment should be checked for cleanliness. Glass must be polished, plates, bowls and saucers must be wiped clean. All equipment should be ready half
中央空调清洗an hour before the Buffet opens
6.迎宾员必须在客人到达时，向客人介绍自助餐
The hostess should introduce the buffet to all guests upon arrival.
7.所有餐厅服务人员必须知道自助餐的开餐时间及价格用户体验报告
. All Restaurant Outlet Staff are required to know the buffet prices and operating hours.
8.所有员工都可以为客人介绍自助餐的食品，并为其打开餐炉的盖子.如客人有需要，可以为其拿取食物
The Service staff should be able to describe the buffet items to the guests. In addition, they should help rve the guests by lifting the chaffing dish covers and helping to rve the guests when required
9.服务人员随时留意自助餐台周边的地面保持地面干净
The rvice staff is required to check the floor around the buffet for cleanliness at all times
人力资源工作计划10.在自助餐结束前15跳房子游戏教案分钟，接待或主管人员必须及时告知客人自助餐确切确的收餐时间
15 Minutes before the closing of the buffet, the hostess or supervisor should inform all guests that he buffet will be closing at a specified time.
11.客人知道且到达收餐时间后，服务员应当安静的用托盘收走所有的自助餐用具，所有的布草，碟子回收，支架，和自助餐炉都要送回管事部（洗碗间）.梦见妈妈怀孕了一些装饰器具可以整齐，有序的摆放在自助餐台使得自助餐台看上去不是很空。
At the designated time and after all guests have been notified, the rvice staff should remove all rvice equipment quietly by using a tray. All linen and plates are to be removed, stands and chafing dishes should be returned to stewarding. Decorative items may be removed.
13.支架等器皿由管事部保养及储存于相应位置s can stay on the buffet in a proper orde
r to ensure the buffet table does not look empty
12.经理告知厨房员工收所有的食品
The Outlet Manager must inform the kitchen that the food item
shut
Buffet stands and other equipment should be maintained and stored by the stewarding staff in that designated outlet.
14. 支架等器皿由管事部定期保养，擦拭并储存于指定地点
All buffet stands and other equipment should be maintained by the stewarding department, and cleaned on a regular basis. This equipment should be stored in a designated area and be kept safe at all times
