第154页共33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154页共33页STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:POTATIONOFPREPAREDOTEMSSTANDARD:NOFOODSTUFFWILLGOTOAGUESTUNLESSITLOOKSFERSTCLASSANDTASTESFRESH.PROCEDURE:1.Whenadessert,maincourse,souporpastryispreparedthefridgeorstorageareawillbecheckedtomakesurenoneifthesamearepresentthatcouldbeaccidentlymixedupwiththefreshbatch.2.Shouldanyofthesameitembeleftitwillbetastedtomakesureithasnotspoiledortastesoffridge.3.Whenfoodstuffisstillofgoodqualityitshallbeissuedforuseonthatdayeitherforbuffetorstaffcanteen.4.Ifthereistheslightestdoubtofqualityseeyoursupervisor.DONOTinanywayletitgotoaguest!5.NEVERserveanythingthatyouwouldnotbepreparedtoeatyourself!第155页共33页第154页共33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155页共33页STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:GUESTGREETINGSTANDARD:guestswillbegreetedinawarm,friendly,genuineandwelcomingmannerasfirstimpressionsareveryimportant,theguest’snamewillalwaysbeusedifatallpossible.PROCEDURE:1.Whenmeetingaguestatthebuffetorinpassageways,Banquetsetc.,bepositive,standstraight,donotslouch.Smile!2.Welcometheguestwithapropergreeting.a)Say“BulaGoodMorning,””BulaGoodAfternoon,”or“BulaGoodEvening.”b)Ifatallpossible,calltheguestbyname“”Bula,GoodMorning,Mrs.··············,Mr.··············”c)Ifyoudonotknowtheguest’snameyoumaysay“BulaGoodMorning,Sir/Madam.”REMEMBER:Firstimpressionsareveryimportant.Wellgroomedappearanceisanecessity.Personalhygiene,hairstyle,uniformandmake-up(ifused)mustbeimmaculate.Alwayswalkbriskly,standstraight,movewithconfidenceandease.第156页共33页第155页共33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156页共33页PROCEDURES:(continued)Customersliketobecalledbytheirname,itmakesthemfeelgoodthattheyarerecognizedandremembered.Makeityourbusinesstolearnyourcustomer’snameuseit.SMILE!第157页共33页第156页共33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157页共33页STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:SANITATIONANDHYGIENESTANDARD:allstaffwillunderstandandappreciatetheprincipalandimportanceofcorrectsanitationproceduresandwillalwaysbeawareoftheimportanceofourresponsibilitytowardsguest’swellbeing.PROCEDURE:AttendSanitation&HygieneMeetingheldbytheSousChef.1.Staffwillmaintainahighlevelofpersonalhygiene.Handswillbeclean,fingernailscutshortandscrubbedclean.REMEMBER:SANGEROUSBACTERIACANLODGEUNDERFINGERNAILS.2.Haircareismaintained.Hairisshampooedregularlyandiskepttoapprovelength.Femalestaffwithlinghair(belowcollarlength)willtietheirhairup.Malestaffwillkeephairneatlytrimmed.REMEMBER:NEVERcombyourhairintheFood&Beveragepreparationareasorinfrontofhouseareas.Avoidtouchingyourhairwhileworkingandneverinfrontofguests.LonghairistieduptoavoiditcomingintocontactwithFood&Beverageorserviceutensils.3.Alwaysbatheorshowerbeforecomingonduty.Useadeodorantandtrytoavoideatinggarlicoronionsbeforecomingonduty.4.Alwayswashyourhandsthoroughlywithsoapafterusingthetoilet.第158页共33页第157页共33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158页共33页PROCEDURES:(continued)5.Avoid,asfaraspossible,to...
