餐厅规章制度中英文.docx
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餐厅规章制度中英文.docx
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餐厅规章制度中英文
BANQUETBESTPRACTICESIMPLEMENTATIONRECORD
咖啡厅最佳操作规程实施记录
ITEM
JAN
FEB
MAR
APR
MAY
JUN
1Allair-conditionersareswitchedononlyonehouraheaddailyoperationisbeginning
餐厅的空调系统电源在营业前一小时才能打开
2Allelectricalappliancesareswitchedoffwhennotinuse
所有电器不用时需关掉电脑
3Switchofflightsafteruse
不用时关灯
450%lightsonforpreset-upandstaffset-up
在布展及摆台时把灯光调至50%状态
5Turnofflightsbulbsafterdailyoperationisfinished
每日营业结束后关闭所有照明电源
6TurnofflightsofBallroomandB1foyerwhenfunctionfinish
宴会结束后及时关闭二楼及B1走廊灯
7Turnoffelevatorwhenfunctionfinish
在宴结束后及时关闭扶手电梯
8Reuseofglasscovers
重复利用杯盖
9Reuseofcoasters
重复利用杯垫
10Reuseofpencilandnotepad
重复利用会议用纸及铅笔
11Reuseofmatchesboxes
重复利用火柴
12Shutoffthewatertapomnivorously,donotusehotwater
随时手关闭水龙头,不必用热水就不用
13Closeallrefrigeratorsdooromnivorously,aswellallicemachinescoverboard
随时手关闭冰箱冷柜的门与制冰机盖板
14Usereusablepaperforallinternalpurpose
内部使用可重复利用的纸张
15Banquetnotusingbronzedlogoheadpaperformeeting
宴会部不以烫金抬头纸作为会议用纸
16Asmuchaspossibletousenaturallightingresources
尽量使用自然淘汰或其它能源
17Banquettakesbackunusedbreadwhichbeenfromcoffee/teabreak,andsendbacktoPastryforotherpurpose
宴会部咖啡/茶点,多余的面包须送还饼房
18Banquetuseartificialflowerstodecoratetablesinsteadoffreshflowers
宴会部摆台以人造花替代鲜花
19Warmer/HeatingTrolliesshouldbeturnedoffafteruse
加热器用后须关闭
Checkedandsignedby检查:
OutletManager部门经理:
Verifiedandsignedby审核:
DirectorofF&B餐饮经理/总监:
*Pleaseputatickifcompleted请在完成的项目栏中划对号.
COFFEEGARDENBESTPRACTICESIMPLEMENTATIONRECORD
咖啡厅最佳操作规程实施记录(7-12月)
ITEM
JUL
AUG
SEP
OCT
NOV
DEC
1Unusedbutterisreturnedtothekitchenforcooking
将客人未用过的黄油送回厨房用于烹调(咖啡厅)
2Useenvironmentalfriendlyshoppingbags
利用环保购物袋
3Recyclestoryfoambuffetdecorationandoutsideofhotel
重复利用自助餐装饰泡沫可用于外卖
4Reuseofstirs
搅棒的重复使用
5Reuseofcocktailpicks
果签的重复使用
6Reuseofmatchboxes
火柴盒的重复使用
7Shutoffthewatertapomnivorously.Donotusehotwaterwheneveritisunnecessarily
随手关闭水龙头,不必用热水就不用
8ReuseusedInfrasyssingleandduplicabledoublelayerpaperrollstomakenotepadsforstaff
双联与单联打印纸,制成记录本供员工使用
重复利用杯盖
9Closeallrefrigerators`dooromnivorously,aswellallicemachines`coverboard
随手关闭冰箱冷柜的门与制冰机盖板
10Asmuchaspossibleusingofnapkininsteadofpapernapkins
尽量使用面巾,以减少纸巾的使用(咖啡厅)
11Usereusablepaperforallinternalpurpose
内部使用可重复利用的纸张
12RoomServicetakesbackfruitsamenitiesfromguestrooms,andmustsendtokitchensandbarsforotherpurposeifqualityisacceptable
送餐部从客房收回的水果,如无裨上的问题,必须送给厨房与酒吧用于其它用途
13Superfluoushotcoffee/teacanbeusedforicedteaorcoffee
多余的热咖啡/茶可用于制作冻咖啡/茶
14Thelemonusedforcoldlemonteacanbeusedforwashingdishes
冻柠檬茶用过的柠檬角,可以用于浸泡餐具
Checkedandsignedby检查:
OutletManager部门经理:
Verifiedandsignedby审核:
DirectorofF&B餐饮经理/总监:
*Pleaseputatickifcompleted请在完成的项目栏中划对号.
LOBBYLOUNGEBESTPRACTICESTMPTEMENTATIONRECORD
大堂酒廊最佳操作规程实施记录(1-6月)
ITEM
JAN
FEB
MAR
APR
MAY
JUN
1Allair-conditionersareswitchedononlyonehouraheaddailyoperationisbeginning
餐厅的空调系统电源在营业前一小时才能打开
2Allelectricalappliancesareswitchedoffwhennotinuse
所有电器不用时需关掉电脑
3Allchandeliersareturnedoffduringtheday
吊灯在白天可以不用
4Switchedofflightsafteruse
不用时关灯
5Unusedindividualsachest/containerfromtablesarenotthrownbutreusedafterchecking
将餐桌上客人未用过的单包装的物品重新储存,检查后再利用不丢掉
6Turnoffalllightingbulbsafterdailyoperationisfinished
每日营业结束以后关闭所有照明电源
7Reuseofglasscovers
杯盖的重复使用
8Unusedpapernapkinstobecollectedbackforrecycling
餐巾纸的重复使用
9Reuseofcoasters
杯垫的重复使用
10Reuseofcocktailpicks
搅棒的重复使用
11Reuseofusedmatchboxes
果签的重复使用
12Reuseofusedmatchboxes
火柴盒的重复使用
13Shutoffthewatertapomnivorously,donotusehotwaterwhereveritisunnecessary
随手关闭水龙头,不必用热水就不用
14Reuseusedinfrasyssingleandduplicatedoublelayeredpaperrollstomakenotepadsforstaff
随手关闭冰箱冷柜的门与制冰机盖板
15Usereusablepaperforallinternalpurpose
内部使用可重复利用的纸张
16Superfluoushotcoffee/teacanbeusedforiced
多余的咖啡/茶可用于制作冻咖啡/茶
17Warmersshouldbeturnedoffaftercloselobbylounge
加热器在大堂吧关门后关闭
18Thelemonusedforcoldlemonteacanbeusedfordishwashing
冻柠檬茶用过的柠檬角可用于泡餐具
Checkedandsignedby检查:
OutletManager部门经理:
Verifiedandsignedby审核:
DirectorofF&B餐饮经理/总监:
*Pleaseputatickifcompleted请在完成的项目栏中划对号.
HotelOrientationScheduleofAugust2003
饭店入职培训计划
AUG26
0900-0920
GettoKnowYou
破冰
TrainingDept
0930-1120
SLIMIntroduction
集团介绍
TrainingDept
1130-1140
EXCOMIntroduction
管理人员介绍
EXCOM
1140-1200
GMSpeech
总经理发言
QM
1300-1330
WarmupExercise
暖身活动
TrainingDept
1330-1430
Grooming&Hygiene
仪容仪表
TrainingDept
1430-1545
ProductKnowledge-Rooms
房务部介绍
RoomTeam
1545-1630
ProductKnowledge-F&BService
餐饮部介绍
F&BTeam
1630-1700
FinanceIntroduction
财务部介绍
FC
1700-1730
S&MIntroduction
销售部介绍
DOM
AUG27
0900-1010
CustomerDelightProgramIntroduction/
ExcellentServiceinRasaRiaResort
令客人喜出望外计划
TrainingDept
1020-1100
EmployeeHandbook
员工手册
HRM
1100-1200
HRPhilosophy
人力资源部介绍
HRM
1300-1330
WarmupExercise
暖身活动
TrainingDept.
1330-1500
Fire&EmergencyProcedure
紧急措施
ChiefEngineer
1500-1530
HotelSecurity
饭店保安
SecurityManager
1540-1620
TelephoneCourtesy
电话礼仪
TrainingDept.
1630-1730
HotelTour
饭店介绍
TrainingDept.
AUG28
0900-0950
GoldenCircleProgram
金环计划
ChristinaLin
1000-1050
StrategicPlan
战略计划
TrainingDept.
1100-1200
Vision&GuidingPrinciple
远景目标
TrainingDept.
AUG29
1300-1330
TeamBuilding
团队合作
TrainingDept.
1330-1400
Shangri-LaFoodSafety
ManagementSystem
香格里拉食品
安全管理体系
Hygienist
1405-1505
BasicEnglishTraining
基础英s文
TrainingDept.
1510-1630
ProductKnowledgeQuiz&Feedback
产品知识测试
TrainingDept.
0900-1730
Shangri-LaCareI
香格里拉翔I
Angels
JOBDESCRIFTION
SECTIONONEJOBOUTLINE
JobTitle
ServiceAssociate
Department
FoodandBeverage-Service
ReportsDirectlyTo:
FoodandBeverage
JobCode
FBSA
JobGrade
5
ReportsDirectlyTo:
ServiceManager
Supervises
OtherRelationships:
KitchenSecurity
StewardingFinance
HousekeepingFrontOffice
EngineeringHumanResources
JobSummary/Purpose:
Toupsellandprovidefoodandbeverageservicesinaccordancewiththepoliciesandguidelinesofthehotel.Delightsourcustomersbyprovidingthemwiththehighestpossibleserviceexcellence.
KeyAreas:
1.MultiSkilling3.Training
2.CustomerRelations4.EnvironmentAwareness
Preparedby:
Approvedby:
Date:
Updatedby:
Approvedby:
Date:
JOBDESCRIPTION
SECTIONTWOKEYARFAS
JobTitleServiceAssociate
RESPONSIBILITIES
ACTIVITIES
1.MultiSkilling
Hostessing:
a.Answeringoftelephonecallsaccordingtotheminimumstandards.
b.Takesreservationsandcoordinatesbooking.
c.Welcomingandgreetingguests.
d.Thankingguestupondeparture.
Waitering/waitressing:
a.Seatingtheguests.
b.Presentingthemenus.
c.Takingdrinkorders.
d.Servingbeverages.
e.Takingfoodorders.
f.Servingplatedfood.
g.Clearingplatesandglasses.
h.Changingashtrays.
i.Servingdessert.
j.Servingafterdinnerdrink,coffeeortea.
k.Checkingguestsatisfaction.
l.Presentingbills.
Bartendering:
a.Preparesbarforopening.
b.Checktheopening/closingstockleveland
recordinventoriesforrequisitions.
c.Reportalldiscrepanciesinappropriate.
e.Cleansandrefillicebins.
f.Ensurebarareaiscleananddryatalltimes.
g.Preparesalldrinksasperrecipeswithcorrectglasswares.
h.Closingthebarandcompletesdailyreports.
Cashiering:
a.Receivesfloatmoneyatthebeginninganddepositattheendofdutyinaccordancewithhotelpolicy.
b.Recordallfood,beverageandmiscellaneoussalesaccurately.
c.Ensureallkindsoftransactionsareverified.andclearedappropriatelyinInfrasyssystem.
JOBDESCRIPTION
SECTIONTWOKEYARFAS
JobTitleServiceAssociate
RESPONSIBILITIES
ACTIVITIES
2.CustomerRelations
3.Training
4.EnvironmentAwareness
a.Handlesallinteractionswithasmile,calmandcourteousmanner.
b.Attendtoguest’sneedsandrequirementspromptly.
c.Tocheckcustomerssatisfactionduringmealperiod.
d.Ensureservicesequenceisaccordedtotheconvenienceoftheguests.
e.ToDemonstraterespect,humility,courtesy,andhelpfulnessthroughsinceriyt.
f.Toachievecustomerloyaltythroughdelightingthecustomersbypracticingrecognition,anticipation,flexibleandrecoveryservice.
a.Toattendallpersonaldevelopmentclassesassignedornominated.
b.Toparticipatefoodandbeveragemenuknowledgesessionweekly.
c.Consistentlypracticeguidingprinciplesachievingcustomerdelight.
a.Reduceswasteandre-useasmuchaspossible.
b.Recycleswhe
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