国际酒店餐饮部西餐厅操作手册 sop Western Restaurant 8 Prepare Food Mise-en-Place.xls

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1、STANDARD OF OPERATION PROCEDUREDEPARTMENT: FOOD & BEVERAGESECTION: Western RestaurantJOB TITLE: Waiter / WaitressTASK NO: HS.W.R 08TASK: Prepare Food Mise-en-PlacePAGE 1 OF 1EQUIPMENT REQUIRED:WHAT TO DOHOW TO DOWHY TO DO1. Cllect cutlery.Read orders carefully. Get the pick up chart fromAvoid mistak

2、es know wh- memory. Get cutleries from the service stationat cutlery to pick up exac- according. to guests order and pick up chart.tly.2. Ceck all the cutleries.The cutleries must be clean, well polished, no chi-Hygience purpose actionpped, look like professional manners.of repecting guest.3. Put th

3、em on the tray.Place the collected cutleries on the service trayHygience purpose. neatly. Stand professionally at the right side of gu-est. Remove the cutlery not needed first put it on the tray. 4. Changing cutleries.Stand professionally at the right side of guest. Re- For guest convenience.move th

4、e cutlery not needed first put it on the tray. 5. Place new cutleries.Maximum set up of 3 courses on the table put ma-For guest convenience.in course cutlery in the inter most, than the additi- standard setting up.onal cutlery: according to the coming procedure.6. Remarks for placing Make sure cutle

5、ry placed on table is correct, and To avoid guest complaintcutleries.speed is also essential. Dont make much noiseAlways caring guest in v- to disturb guest. Never touch/handle part of cutle-ery details.ry that will come in contact with food.All the cutlery For Hygience purpose. are placed close to each other but not covering Good appearance. the others.PREPARED BY: Sharon LIUAPPROVED BY:POSITIONSIGNATUREPOSITIONSIGNATUREW.R Manager