下载后可任意编辑国际饭店餐饮营运管理手册12024 年 4 月 19 日下载后可任意编辑目录餐饮部简介...........................................4餐饮部组织结构.......................................5餐饮部岗位设置.......................................5一、餐饮部岗位职责...................................6餐饮总监..........................................6行政总厨..........................................7餐厅经理..........................................8餐厅主管..........................................9餐厅领班.........................................10传菜领班.........................................11餐厅服务员.......................................12餐厅传菜员.......................................13迎宾员...........................................14厨师长...........................................15砧板厨师.........................................16后镬厨师.........................................17上什厨师.........................................18打荷厨师.........................................19水台厨师.........................................20剪菜工...........................................21面点部厨师长.....................................22点心煎炸厨师.....................................23点心馅档厨师.....................................25烧味部主厨.......................................26烧味部工场厨师...................................2722024 年 4 月 19 日下载后可任意编辑厨工.............................................30二、餐饮部制度与程序................................31餐厅................................................31厅面散餐服务工作程序.............................31贵宾房服务规程...................................33厅房服务程序.....................................35传菜员服务工作程序...............................37咨客服务操作规程.................................38入单程序.........................................39结帐服务程序.....................................40收台服务程序.....................................41布草更换及保管程序....
