餐饮香格里拉餐饮宴会部标准工作程序英文原版Word文档下载推荐.docx
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餐饮香格里拉餐饮宴会部标准工作程序英文原版Word文档下载推荐.docx
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DESIGNATION
ServiceManager
SIGNATURE/DATE
GeneralManager
TeamLeader
SOPBQT002
Howtoopenafunctionroom
Functionroomkey,openingcheckinglist
Allmustbereadyforservice30minutespriortothefunctionsstart.
-CheckthesetupofthetabletopandreadinessoftheutensilsintheServiceStation.
-Ensurethatallofthepreparationisdoneintime.
-Arrangetheappropriateassignmentstothestaff.
-Getitrightthefirsttimeand
everysingletimewillhelpto
makeourguestfunction
enjoyable,thiswillplease
them.
-Todelightourcustomersby
beinghelpfulisasignof
courteousservice.
-PlanningtoensurethefunctioncanbesuccessfulispartofourprofessionalserviceandofShangri-Lacare.
PREPAREDBY;
Banquet
SOPBQT003
Howtoopenanbar
Table,skirting,tablecloth
Setthebartable.
Setglasswareontable.
Setliquors.
-Setthebartablewithskirting.
*Tablemustbeingoodconditionand
balance.
*Tableclothandskirtingmustbewellpressedwithoutanystainandholes.
-Settheglasswareaccordingtothe
typesofbeverageordered.
-Allglasswaremustbefreeofspots
andnochip.
-Ensuresufficientglassware.
-Arrangetheliquorindescendingorder
intermofbottleheightwiththetallest
bottleinthemiddle.
-Allbottlesmustbefull.
-Allbottlesmustbecleanwithoutany
stain.
-Showourstandardswhichwillpleaseourguest.
-Showwecareforour
guests.
-Showourstandardsand
todelightourguests.
-Showourhonesty.
APPROVEDBY:
JOBTITLE:
TeamLeader
SOPBQT004
DailyBriefing
Whiteboardandbriefingbook.
Dailybriefing.
-Toconductpre-servicebriefingon:
@Hotelinformation.
@Dailyroomoccupancy.
@VIP’sarrival/in-house.
@Customerdelightpractices.
@Customer’scomments.
@Dailychef’sspecial.
@Item/dishestorecommend.
-Toensurestaffarewellinformedonadailybasistoperformtheirjobeffectively.
ServiceAssociate
SOPBQT005
Howtocheckabuffet
Eventorder
WHATTODO
Checkthetable.
Checkthefooditems.
Checkchinawareandcutleries.
Checkthebar.
-Checkthenumberofbuffet
tablesagainstAttendance.
*Makesureenoughseatstosittheguests.
-Checkthedistributionoffood
items.
-Checkthepresituationoffooditems.
-CheckthequantityofallchinawareandcutleriesaccordingtotheAttendance.
*Makesureallchinawareand
cutleriesarefreeofspots.
-Enoughbeveragestobeofferedforthegusts.
-Enoughglasswaretobeserved.
Allglasswaremustbefreeofspotsandnocrack.
-Getitrightthefirsttimeandeverysingletimeisveryimportanttodelightourcustomer
-Takingpersonalcareandresponsibilitytoensureguest’ssatisfaction.
-Toensurehaveenoughsupplytodelightourcustomer.
SIGNATURE/DATE
Banquet
Howtocheckabuffet(continue)
Checklistandevenorder
Thefollowingcanbetakenintoconsideration:
@Numberofbuffettablesagainstattendance.
@Distributionoffooditems.
@Presentationoffooditems.
@Replacement’sfrequency.
-Liaisewithcheftocheckbuffet
forstandards:
-Numberofbuffettablesagainstattendance.
-Distributionoffooditems.
-Presentationoffooditems.
-Accordingtheeventordertochecktheitemsofthefoodsetup.
-Accordingtheeventordertocheckthebarsetup.
-Getitrightthefirsttimeandeverysingletime,italsodelightsourguests.
DESIGNATION
SIGNATURE/DATE
SOPBQT006
Howtocheckafunctionroom
Eventorder
Pickupeventorder.
-Eventordertobecollectedbytheclerkformthecateringofficeeveryday.
-Roomsetupmustfullyachieverequirefromtheeventorder.
*Whiteboardandflipchartmustbecleanandwithoutdustandmarkerprints.
*Markersshouldbetestedbeforefunctionstarts.
-Checkthefloorcarpet.
*Floorshouldbecleanwithoutdustof8wastepapersbaskets.
-Checktheaircondition.
*Air-consetat20-21degree.
-Checkthelighting.
*NoblownbulbandsettheAV.
Presentationlightingasneeded.
-Getinformationassoonaspossibletooperatethefunction,thisshowsprofessionalservice.
-Careforthecustomerguestsatisfactionandenjoyment.
-Takingpersonalcaretodelightcustomer.
-ComfortourcustomerofmakethemfeelthattheymaketherightchoicetohavefunctioninShangri-LaHotel.
Howtocheckafunctionroom(continue)
Checkequipment.
-Turnontheequipmenttomakesuretheyareworkingproperly.
-Walkaroundtable,lookattheset-upandlookattheskirting,tables,glasses,padsandpencils.
*Skirtingmustbewellpressedandstraightened.
*Tableclothmustbecleanwithoutanyspotandcracks.
*Everyseatmusthaveapadandpencil.
-Getitrightthefisttimeandeverysingletime.
-Takingpersonalcareandresponsibilitytoensuretheguestsgetwhattheywant.
-Aprofessional,wellplannedfunctionshowsacaringandsincereservice.
SOPBQT007
Howtorefreshafunctionroom
Glassrackandglassware
Refreshroomonlyduringallluncheonandcoffeebreaks.
Makesuretheglasswarearespotlessandthetableclothsarenotstain.
-Emptythewastebaskets.
-Removetheashtraysandreplace
themwithfreshones.
-Putthefreshwaterinthewater
pitches.
-Replacesweets.
-Straightenthechairs.
-Setthefreshglassesonthetables.
-Pickupanyexcesspaperonthetablesorfloor.
-Showwecareanddelightour
-Acleanandtidyfunctionareawillpleaseourguestsbymakingtheatmospheremorecomfort-able.
DEPARTMENT:
Banquet
JOBTITLE:
ServiceAssociate
SOPBQT008
Howtosetupawesternmeal
EQUIPMENTREQUIRED:
Chinawareandcutlery
Alltablesettingsinthefunctionroomwithaspecifieduniformsetting,linen,china,glass,flatwareareplacedonacover.
Glasswarewillbespotlessandcutleriesarepolishedbeforesettingupthetable.
-Makesurethetabletopiscleanandfreeofwaterspots.
-Positionthetableclothesaccordingtostandardusethechairasguidance.
-Placedinnerknivesonrighthandsideofthecovers:
1)Bladefacein
2)Straight
3)Onethumbfromedgeoftable
-Placedinnerforkonlefthandsideofcover:
1)Straight
2)Onethumbfromedgeoftable
-Allowenoughspacebetweenforkandknifetobeabletoplaceadinnerplace30cm.
-Minimumhotelrequirements.
-Maintainastandardandtodelightcustomerispartofprovidingpropersincereservice.
-Consistency
-Minimumhotelrequirement
DEPARTMENT:
TASKNO:
SOPBQT008
TASK:
Howtosetupawesternmeal(continue)
Holdthecutlerybythehandle;
makesurenofingerprintsareontheblades.
Glasshasnospot
andcrack.
Napkinsmustbecleanandwellpressed.
Chinawaremustbecleanandproperlyset.
--Placethebutterplateontheleft
-sideofthecoverandthedinnerfork6cmfromedgeoftable.
-Placethebutterknife(blackout).
-Placethewaterglassatthetipofknife.
-Placethenapkinatthecenterofthecoverusingthechairpositionasguidance.
-Accordingtotheamountofthecoversonthetableset:
a)Salt&
pe
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