某大酒店餐饮部操作流程与服务标准VIP免费

某大酒店餐饮部操作流程与服务标准职责01:布置桌子(早餐).........................................................1职责02:摆放餐桌(午餐/正餐)...................................................3职责03:岗位方案/分配..........................................................4职责04:贵宾和特殊客人.........................................................5职责05:接受预订...............................................................6职责06:菜单...................................................................7职责07:检查环境...............................................................8职责08:陈列报纸...............................................................9职责09:领位台................................................................10职责10:特色食品和无库存食品..................................................11职责11:统计住宿客人/配餐.....................................................12职责12:检查自助餐............................................................13职责13:自己就座的客人........................................................14职责14:向客人打招呼..........................................................15职责15:带客人就座............................................................16职责16:特殊客人的需求........................................................17职责17:引座顺序..............................................................18职责18:客人过多时的工作程序..................................................19职责19:探视客人..............................................................20职责20:监督服务..............................................................21职责21:送客人离开............................................................22职责22:电话要求客房餐饮服务..................................................23职责23:日常用品..............................................................24职责24:检查配菜区域..........................................................25职责25:培训新员工............................................................26职责26:重新布置餐桌..........................................................27职责27:检查工作区域.......................................................28-28职责01:布置桌子(早餐)程序标准检查以下安排布置:1)餐桌上的桌布和台垫2)咖啡杯和底碟3)面包盘4)一把主餐刀5)一把餐叉6)一把茶匙7)一把黄油刀8)一把甜点勺9)迭好的餐巾检查台面:1)奶缸2)盐和胡椒瓶3)花瓶4)糖缸检查所有的瓷器、玻璃器皿和银器都很洁净，无缺口、无裂缝、无污点、无弯曲、没有失去光泽或留有食物残渣。检查桌布和餐巾是否干净。检查银器的摆放。检查餐巾和桌布的摆放。检查面包盘的摆放。检查餐桌，确信每处的餐具左右两边摆放成行。确认辛辣调味品、盐和胡椒、糖缸、花瓶及烟灰缸统一地摆放在正确位置。椅子围着餐桌摆在中央。注:适当的摆放布置参见附图。早餐餐桌要在早晨5:30按程序摆好。早餐服务期间的餐桌按照同样程序。桌子摆放的所有物品都要洁净、干爽、光亮，无缺口、无裂缝、无污点、无弯曲、没有失去光泽或留食物残渣。盐和胡椒瓶洁净、装满，并且要容易倒出。糖缸要里外洁净，袋糖份量正确。花瓶要清洁、新鲜，没有垃圾。桌布要清洁、熨过，折边朝下、平整，无破洞、无撕裂和无污渍。左右两边的餐具摆放要对齐。椅子围着桌子居中摆放。烟灰缸(只在吸烟区)无缺口和烟灰。餐桌按图摆放。银器放在离餐桌边缘½"-1"处，餐刀放在餐具垫巾的右方(锯齿刃朝左)，餐勺在刀叉的右边餐具垫巾的左方。将黄油刀放在面包盘的右方，刀刃向左，直放。甜点匙放在刀叉之间的顶部。餐巾和台布放...