五星级酒店早餐标准OPERATINGPROCEDURESBreakfastVIP专享VIP免费

1 LOCAL STANDARD OPERATING PROCEDURES 标准操作程序 Subject 主题 Breakfast Buffet Set up 早餐摆台 Effective Date 执行日期 1st,March 2009 2009/03/01 Policy No 制度编号 Issued by 发布 Executive Chef 行政总厨 Page 页数 17 Approved by 批准人 General Manager 总经理 Distribution 分发 Kitchen Outlets 厨房各部门 RU LES 规则 - Breakfast Time from 6:30 to 10:30 早餐时间从6：30 至10：30 - At 6:20 breakfast must be finish and all staff on position 6：20 分早餐准备工作必须结束，所有员工必须在岗 - Supervisors have to check the buffet all time and refill empty food immediately 主管必须随时检查自助餐并立即补充所需食品 - Greeting all guest with “Good morning Sir/Madam” 对每位客人至欢迎词“早上好先生、女士” - Smiling 微笑 - Supervisors have to check staffs uniform before they stay outside 主管需检查所有走出厨房外的员工的制服 - Bakery must check her station all 30min that the bread, baguette, Danish, croissant, etc. is fresh and not dry 包房员工需每30 分钟检查面包、法棍、丹麦包、牛角包等的新鲜性并保证不干硬 - Check eggs that there are clean and washed 检查鸡蛋是否干净并洗过 - Refill juice and milk station every hour with new ice 每小时往果汁和牛奶桶的中空桶里添加新冰 - After finish buffet take all food back to kitchen and check what we cane use for next day or dinner buffet 早餐结束后撤回所有食品并检查哪些可以用为第二天的早餐或当天的晚餐 - Juice must be back in cold house 果汁必须放回冰箱 - Don’t waste food 不能浪费食物 2 Salad Station:沙拉吧 Standard: - 5 fresh salads - 3 salad spoons - 5 kind of dressing - 5 salad spoons - 5 Food name tabs - 1 salad tong 3 Cheese Station:芝士吧 Standard: - 5 kind of imported cheese w ith garnish - Cheese must be slices and present on a glass plate Cold pickles 腌菜 Standard: - 8 kind of cold pickl...