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-0004 - Checking the Buffet自助餐检查.doc

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1、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CHECKING THE BUFFET自助餐检查Task Number: BQT-0004Department: F&B BanquetingDate Issued: Nov.2007Guest Expectation: I expect the buffet to be set up in a clean, appealin

2、g way with sufficient equipment and enough food for the number of guests, with enough space to create an efficient flow. I expect the buffet to be replenished regularly to ensure this happens.我希望自助餐是干净的，能够展示满足客人的食品和器材，自助餐台周围能够有足够的空间让客人流动.我希望食品的补充是有序有规律的Time to Train: 30 minutesWhy is this task impor

3、tant 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 buffet is big enough with enough space to move around it for the guests.确保自助餐台足够大和有足够的空间让客人自由走动3. To ensure the buffet has enough food for the number of guests.确保自助餐有足够的食品来满足客

4、人的需要WHAT/ STEPS什么/步骤HOW/ STANDARDS怎样/标准TRAINING QUESTIONS培训问题1) Check the buffet table检查自助餐台Check the number of buffet tables against guest attendance.根据客人出席自助餐的人数核对构成自助餐台的桌子数量和尺寸Check the access to the different station and is there enough space around it for the guests to move around.核对自助餐台周围的通道并确

5、保有足够的空间供客人走动Why should you check the size of the buffet table / number of tables?为什么要核对自助餐桌的数量和尺寸？Why should you check the access?为什么要核对自助餐台周围的通道？Why should there be enough space to move around?为什么在自助餐台的周围要有足够的空间供客人走动？2) Decoration / appeal装饰/展示Is the buffet themed according to the event order自助餐的主题

6、要根据宴会单的要求来制定Does the buffet have a appealing look让自助餐看上去很好看Does it look attractive让自助餐看上去很吸引人Is the decoration clean, free of stains and in general good condition所有的装饰品要干净、整洁、有好的状态Why should the buffet be themed according to the event order?为什么自助餐的主题要根据宴会单的要求来制定？Why should the buffet look appealing

7、and attractive?为什么自助餐看上去要好看和吸引人？Why should the decoration be in a good state and clean?为什么装饰品要是干净、整洁的并有良好的状态？3) Check the food items检查食品的陈列、布置Hot food hot & Cold food cold?热菜要热、凉菜要冷Check the distribution of food items over the different stations/buffets.核对不同种类的食品是否放置合理并在适当的食品台和自助餐台上Check the food pr

8、esentation; colour, fresh look, final food decoration, etc.检查食品的陈列，颜色，看上去是否新鲜和食品最后的装饰Why should hot food be hot and cold food cold?为什么热菜要热、凉菜要冷？Why should the food be distributed well over the different stations / buffets?为什么食品要合理地摆放在不同的食品台和自助餐台上？Why should the food look / be fresh?为什么要让食品看上去很新鲜？Why

9、 should the food have a final decoration?为什么要给食品做最后的装饰？4) Check chinaware and cutleries检查餐具和瓷器Check the quantity of all chinaware and serving cutleries according to the attendance.按照自助餐出席的人数来核对所有的瓷器和服务餐具Make sure all chinaware and cutleries are free of spots.确保所有的瓷器和餐具不会有污渍Are there sufficient china

10、ware stations and easyaccessible for the guests.要有易于客人取用的足够摆放瓷器的地方Why should there be enough chinaware?为什么要有足够的瓷器？Why should the cutlery be free of spot and clean?为什么餐具要是干净、无污渍的？Why should the chinaware be easy accessible?为什么瓷器要易于取用？5) Check the bar检查酒水台Enough beverages to be offered for the gusts.提

11、供足够的酒水给客人Enough glassware to be served.准备好足够的杯具All glassware must be free of spots and no crack.所有的杯具要无污渍和裂痕Bar tender on stand by / beverage service trays酒水员要在岗/酒水服务托盘Why should there be enough beverages for the guests?为什么要有足够的酒水给客人？Why should there be enough glasses for the guests?为什么要有足够的杯具？Why s

12、hould the bar tender be on stand by?为什么酒水员要在岗？Why should there be enough beverage trays?为什么要有足够的酒水服务托盘6) The following can be taken into consideration:以下的顺序需要考虑Liaise with chef to check buffet for standards:与厨师长一起用标准来检查自助餐： Number of buffet tables against attendance. 自助餐桌子的数量根据用餐人数来定 Distribution of

13、 food items. 食品的陈列 Sequence of food 食品的顺序 According the event order to check the items of the food set up. 对照宴会单来核对食品的品种Summary questions:总结1. Why should you check the size of the buffet table / number of tables?2. Why should you check the access?3. Why should there be enough space to move around?4.

14、 Why should the buffet be themed according to the event order?5. Why should the buffet look appealing and attractive?6. Why should the decoration be in a good state and clean?7. Why should hot food be hot and cold food cold?8. Why should the food be distributed well over the different stations / buf

15、fets?9. Why should the food look / be fresh?10. Why should the food have a final decoration?11. Why should there be enough chinaware?12. Why should the cutlery be free of spot and clean?13. Why should the chinaware be easy accessible?14. Why should there be enough beverages for the guests?15. Why should there be enough glasses for the guests?16. Why should the bar tender be on stand by?17. Why should there be enough beverage trays?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