汉庭酒店连锁餐饮管理规范连锁店管理部2007年6月目录一、菜单..........................................................................................................................................31.1连锁店早餐品种.................................................................................................................31.2商务简餐菜单.....................................................................................................................4二、产品标准..................................................................................................................................52.1自助餐产品.........................................................................................................................52.1.1营业时间、价格及基本品质要求；....................................................................52.2.2产品品质描述........................................................................................................52.2商务简餐.............................................................................................................................82.2.1营业时间、价格及基本品质要求；....................................................................82.2.2商务简餐上桌标准................................................................................................82.2.3商务简餐标准菜谱................................................................................................9三．设备标准................................................................................................................................163.1设备配备标准...................................................................................................................163.2厨房布置图.......................................................................................................................223.2.1客房规模100间以下酒店厨房理想布局和最小面积布局.................................223.2.2客房规模100~180间酒店厨房理想布局和最小面积布局.................................243.2.3客房规模180~230间酒店厨房理想布局和最小面积布局.................................263.2.4客房规模大于230间酒店厨房理想布局和最小面积布局.................................28四.人员配备标准...........................................................................................................................30五.岗位职责和要求.......................................................................................................................305.1餐厅主管...........................................................................................................................305.2餐厅服务员.......................................................................................................................315.3餐厅厨师长.......................................................................................................................325.4餐厅厨师...........................................................................................................................325.5餐厅杂工...........................................................................................................................33六.业务流程和标准.......................................................................................................................336.1餐前准备工作.............................
