2022年宾馆酒店餐饮部管理制度 .pdf

宾馆酒店餐饮部管理制度一、餐饮部会议制度（1）餐饮部会议由餐饮部总监主持；（2）餐饮部总监在每日晨会之的，进行餐饮部会议，指示并下达晨会内容；（3）餐饮部会议由各分部经理、厨师长、及餐饮部秘书参加；（4）各分部经理及厨师长向餐饮部总监汇报头一天的工作情况；（5）会议内容由餐饮部秘书作记录；（6）会议内容记录经餐饮部秘书整理，餐饮部总监审批，并签发，抄送。并发送至各分部。（7）餐饮部会议时间由餐饮部总监制定；二、餐饮部员工培训制度（1）餐饮部有严格员工培训计划（2）新员工上岗前必须经过专业培训（3）餐饮部培训员在新员工进店给新员工培训，并做培训记录，对所有参加培训的新员工在培训结束时进行考核，考核过关的员工才可上岗；（4）餐饮部培训员每月必须给各分部员工培训四堂课，在平时的操作中发现的问题及服务的规范性须在每月的培训中指出并改正，提高服务质量；（5）餐饮部培训员须向餐饮部经理负责，每月向餐饮部经理汇报培训内容及培训所达效果，并邀请餐饮部经理参加和督促；（6）每月月底餐饮培训员工制定培训计划，报餐饮部经理批示，上交人力资源部。三、餐饮部服务质量检查制度（1）为加强服务规范及服务质量，餐饮部各分部都设立文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 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ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6服务质量检查制度，并建立服务质量检查表；（2）各分部经理，要示当班领班每日检查，员工服务质量，并填写服务质量检查表；（3）餐饮部每日各分部经理在值日时去检查各分部服务规范和服务质量，并填写值日日志；（4）每日各分部服务质量检查表及分部经理值日日志须交至餐饮部经理审阅；（5）餐饮部经理每日须对各分部进行巡视，及时发现问题于次日早会上通报，并制定整顿措施。四、餐饮部考核制度（1）餐饮部为提升服务质量，建立良性竞争机制，餐饮部经理经制定各分部经理，领班及员工考核；（2）餐饮部经理给各分部考核，各分部经理对领班考核，领班给员工考核；（3）对考核突出或考核差的各分部经理、领班、员工必文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 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ZV6H1V8B6N6工必须看交班本并执行七、餐饮部卫生管理制度1、餐厅计划卫生（1）各餐厅经理每月须制定月卫生计划及周卫生计划；（2）月卫生计划及周卫生计划须上交餐饮部经理审阅；（3）餐饮部经理对各分部进行抽查卫生计划的完成率。2、餐厅日常卫生要求（1）地面须清洁光亮（2）台布整洁、口布鞋、小毛巾无污点（3）餐具须全部消毒，玻璃器具无指印（4）落台整齐、干净、餐具归类有序，食用具分开（5）各类角线无尘（6）餐椅、沙发无污迹（7）玻璃转盘干净无油迹、水迹、手印（8）吧台电话、收银牌、电脑键盘要干净文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6（9）门、墙纸无脚印，污点（10）迎宾台无灰尘（11）窗户明亮、无尘、窗帘、整洁3、餐厅卫生制度1、服务员穿着整洁，男不留长发和胡须，女不戴金戒指，不留长指甲，不涂指甲油。2、做好台面调料、牙签、餐巾、茶水等清洁卫生工作。3、上餐厅的刀、叉、茶杯、酒杯等要做好卫生保洁。4、端菜时手指不接触食品，分菜工具不接触顾客的餐具。5、取冰块、盒馒头用夹具。6、递小手巾用夹具，用后及时收回清洗消毒。7、用过的餐具及时撤回，小水果洗净消毒后装盆。8、工作结束做好台面调料、桌椅及地面的清扫、整理工作。4、食品卫生管理标准与规范 (1)食品采购卫生。这是餐饮卫生管理的首要环节，其文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6食品好坏，直接影响餐饮产品生产。管理规范是：食品原料，定点供应，不得采购不合要求的食品及原料。部门主管和食品卫生监督机构，加强卫生监督管理，严格检验和验收制度。采购食品要首先检查食品的色、香、味、形，不购腐败变质、酸败变质、生虫、污秽不洁、混有异物的食品。每批食品必须取得卫生检验合格证，做到证货同行。国外进口食品必须经过进口食品卫生监督部门检验合格。运输车辆保持清洁，防尘、防晒，防蝇，生熟食品分开运输，易腐食品冷藏运输。灌肠类熟食品，非干燥性豆制品，必须看货定购，当天采购当天用完。文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6购货人员要保持个人卫生。(2)食品库房卫生。食品库房是食品原材料储藏之所，其卫生管理要区别不同库房采用不同方法：一般食品卫生管理要抓四个环节：第一，建立入库登记制度，登记内容包括品名、供应单位、数量、进货日期等。第二，食品贮藏要分库存放，隔墙离地分类上架。一般设立主食库、副食库、干货库、调料库、酒水库和冷藏库。第三，每日应检查食品质量，发现变质食品应立即处理。第四，库内严禁存放私人物品、杂物和有毒有害物品。常温食品库，卫生管理方法是：第一，注意通风、防潮，保持库内干燥。第二，环境湿度低于70%，温度保持 10左右。第三，避免阳光直晒食品，容器应加盖防尘，、第四，要有防鼠、防蝇、防有害昆虫的措施。冷藏食品库，卫生管理重点是：第一，高温冷库应在文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7R5X8 HF3N2F6M9G6 ZV6H1V8B6N6文档编码:CQ3J5N7