餐厅员工实操培训管理资料国际酒店餐饮部宴会服务手册International Hotel Banquet SERVICE SOP-BQT-0001- Opening a Function活动场地的开放.doc

国际酒店餐饮部宴会服务手册International hotelBANQUET SERVICE SOP国际酒店餐饮部宴会服务手册International hotelBANQUET SERVICE SOPSTANDARD OPERATING PROCEDURE标准操作程序OPENING A FUNCTION ROOM活动场地的开放Task Number:BQT-0001Department: F&B BanquetingDate Issued: Nov.2007Guest Expectation: I expect function rooms to be opened on time, at least 30 minutes before the event commences, with the right set up and equipment and with proper staffing levels.我希望有合乎水准的员工准时打开活动场地，并在开始前30分钟按照我的要求布置好场地设施，准备好正确的活动用器材。Time to Train: 30 minutesWhy is this task important for you and our guests?为什么这项任务对我们的客人和你是如此重要？Answers ：回答1. To maximize guests satisfaction.可以满足客人的最大期望值2. To ensure the room is set up according to the event order.确保活动场地的布置按照宴会单的要求执行3. To ensure sufficient staffing is scheduled on time.确保在预定的时间内安排好充足的员工WHAT/ STEPS什么/步骤HOW/ STANDARDS怎样/标准TRAINING QUESTIONS培训问题1) Open the door and check the room打开房门并检查房间Switch on the lights, check the temperature and check if the room smells fresh.打开灯，检查房间内的温度和房间内的气味Check the setup of the tabletop according to the event order and check readiness of the utensils in the Service Station.检查所有桌面上的摆台和服务台上的器具是否按照宴会单的要求布置好All must be ready for service 30 minutes prior to the functions start and the guest arrive.以上所有的程序必须在客人和活动开始前30分钟前检查完毕Ensure that all of the preparation is done in time.确保所有的准备工作在规定时间内完成Arrange the appropriate assignments to the staff.合理安排、分配好员工的工作Why do you switch on the lights?为什么你要打开房间的灯？Why should you check the temperature?为什么你要房间检查温度？Why should you check if the room smells fresh?为什么你要检查房间的气味？Why should you check if the room is ready?为什么你要检查房间是否准备好？Why do you follow the event order?为什么你要按照宴会单的要求来执行？Why should you check the service station?为什么你要检查服务台？Why should the room be ready 30 minutes in advance?为什么房间要提前30分钟准备好？Why should you arrange the staff?为什么你要安排、分配好员工的工作？Summary questions:总结1. Why do you switch on the lights?2. Why should you check the temperature?3. Why should you check if the room smells fresh?4. Why should you check if the room is ready?5. Why do you follow the event order?6. Why should you check the service station?7. Why should the room be ready 30 minutes in advance?8. Why should you arrange the staff?Now ask the trainee to practice the task from start to end to test competency.PHOTO INDEX #01 -酒店管理手册前厅、客房、餐厅、人事、保安、工程、营销、行政、总经办开业、入职、招聘、设计、程序、标准、SOP酒店管理之家