硬體設備操作流程..................................................................2營業前檢查作業程序............................................................................................2營業結束檢查作業程序........................................................................................2營業器具保養準備事項........................................................................................2營業器具盤點流程................................................................................................2使用、保管、送洗布巾........................................................................................2營業器具財產表....................................................................................................2Micros電腦點菜系統之基本操作流程................................................................2桌面擺設................................................................................................................2一般服務之基本流程..........................................................2接聽電話................................................................................................................2接受訂位（一般、團體）....................................................................................2確定／取消訂位....................................................................................................2迎賓/帶位..............................................................................................................2點菜及建議菜色....................................................................................................2如何處理餐廳客滿情形........................................................................................2正確使用餐具........................................................................................................2預收訂金程序/取消訂位......................................................................................2清理檯面................................................................................................................2如何更換煙灰缸....................................................................................................2餐間清理桌面........................................................................................................2翻檯........................................................................................................................2領料流程................................................................................................................2外燴........................................................................................................................2外帶........................................................................................................................2結帳流程及詢問意見............................................................................................2送客........................................................................................................................2特殊區域之服務流程..........................................................2貴賓室服務餐前準備工作....................................................................................2貴賓室服務流程..............................................................................................
