第1页共137页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第1页共137页第三章餐饮部管理制度第三章餐饮部管理制度....................................................................13.1固定资产管理制度.................................................................33.2餐厅部水控制管理制度和措施.......................................................93.3餐饮部废品处理制度..............................................................103.4餐厅部电源管理制度..............................................................133.5菜品推广管理制度................................................................143.6餐饮部破损率管理制度............................................................163.7餐饮部布草管理制度..............................................................253.8酒店餐饮营业运作流程............................................................263.9送餐服务管理制度................................................................333.10餐饮部上菜时限及菜品配料管理制度...............................................343.11餐厅酒水制度...................................................................353.12餐饮部宴会物品保护流程及管理制度...............................................363.13酒店VIP预订、宴请接待流程.....................................................373.14六层休息室管理制度.............................................................383.15月饼销售管理制度...............................................................393.16餐饮部前厅主管交接管理制度.....................................................403.17服务员瓶盖费管理制度...........................................................413.18关于餐饮部预定转入管理制度.....................................................453.19赠送果盘、蛋糕、寿面管理制度...................................................463.20餐饮部推广活动营销方案流程.....................................................483.21婚宴、宴会预定管理制度.........................................................493.22关于早餐服务管理制度...........................................................513.23婚宴、会议接待、散点管理制度...................................................523.24餐饮部急推菜管理制度...........................................................533.25餐饮部成本管理制度.............................................................533.26厨房菜品质量控制制度...........................................................543.27酒店厨房卫生管理制度...........................................................573.28关于厨房员工技能考核方案.......................................................593.29酒店六层会议室连接网线的管理制度...............................................773.30酒水采购及出库管理制度.........................................................813.31厨房送货管理制度...............................................................813.32餐饮部客户回访制度.............................................................813.33客人赠送物品管理制度...........................................................823.34餐饮部预订单存档管理制度.......................................................823.35早餐成本控制管理制度...........................................................833.36酒店餐饮部催菜管理制度.........................................................833.37酒店点菜及酒水流程...........................................................
