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-0006 - Set up for a Western Meal西式摆台.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SET UP FOR A WESTERN MEAL西式摆台Task Number: BQT-0006Department: F&B BanquetingDate Issued: Nov. 2007Guest Expectation: I expect the table to be covered with clean lin

2、en and the setting is complete with appropriate clean and polished eating utensils. 我希望桌子是用干净的桌布遮盖同时布置好干净、诤亮、合适的餐具 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 tables are set

3、 properly确保餐桌摆放合适3. To ensure the utensils are clean and polished确保餐具是干净和铮亮的4. To ensure the correct utensils are set确保餐具摆放正确WHAT/ STEPS什么/步骤HOW/ STANDARDS怎样/标准TRAINING QUESTIONS培训问题1) Establish the correct location of the table 餐桌摆放要合理Ensure the location of the table is right.确保餐桌要有正确的位置Set the cha

4、irs around the table according the number of guests.按照客人的人数布置餐椅Make sure the table top is clean and free of water spots.确保餐桌桌面是干净和没有水渍的Why should you establish the right location first?为什么要先为餐桌安排合理的位置？Why should you set the chairs according to the number of guests?为什么要按照客人的人数来安排椅子？Why should the tab

5、le be free of water marks?为什么桌面上不能有水渍？2) Lay the table cloth 铺台布Position the table clothes according to standard use the chair as guidance.铺桌布按照椅子摆放的标准来定位Do not touch the table cloth unnecessarily and ensure the middle fold is in the middle of the table.不要过多地触摸台布同时要确保台布的中缝要在餐桌的正中 Should you have to

6、use two table cloth to cover the table, ensure the edge of the upper cloth is folded inwards and in the middle of the table.在餐桌上使用两层桌布，确保桌布上面的边缘线缝是向内折叠的，在餐桌的中部Why should you use the chair as guidance?为什么你要使用椅子摆放的标准？Why shouldnt you touch the cloth unnecessarily?为什么不能过多地触摸台布？Why should the fold be in

7、 the middle?为什么台布的中缝要在餐桌的正中？Why should you fold the edge of the upper cloth inwards?为什么你要让台布的边缘线缝向里折叠？3) Set equipment 布置用具 According to the amount of the covers on the table set: 桌面布置按照餐位总数来：1. Salt & pepper shakers盐盅&胡椒盅2. Ashtray and matches烟缸和火材3. One flower arrangement鲜花一盆Make sure it is in eas

8、y reach of the customer.确保这些是客人可以很容易拿到的Place napkin, use this as guidance for the rest of the setting. Napkins must be clean, pressed and folded into a napkin fold.餐巾定位，以餐巾的摆放来为其它的布置定位.餐巾一定要干净，熨烫齐整的并且餐巾的边缘线缝向内的Place dinner knives on right hand side of the covers:摆放正餐刀在餐位的右手边：1. Blade face in刀锋向内2. S

9、traight摆放笔直3. One thumb from edge of table和桌边有一根拇指的距离Why set according to the covers?为什么要按照餐位来布置？Why one flower arrangement?为什么要有鲜花？Why should the items be in easy reach of the customer?为什么这些用具要使客人容易拿到？Why should you use the napkin for guidance?为什么要用餐巾来定位？ Why should the napkin be clean and pressed?

10、为什么餐巾要是干净和熨烫齐整的？Why should the blade of the knife be inwards?为什么正餐刀的刀锋要向内？Why should you use the thump as a measure?为什么你要用拇指测量？Place dinner fork on left hand side of cover:摆放正餐叉在餐位的左手边1. Straight 笔直摆放2. One thumb from edge of table和桌边有一根拇指的距离Allow enough space between fork and knife to be able to pl

11、ace a dinner place 30cm. 在正餐刀和正餐叉的中间要留大约30CM 的空间摆放正餐盘Why should there be 30 cm between fork and knife?为什么要在正餐刀和正餐叉中间要留大约30CM的距离？4) Hold the cutlery by the handle; make sure no fingerprints are on the blades拿餐具的时候要拿柄，确保没有手指印在刀刃上 Place the butter plate on the left side of the cover and the dinner fork

12、 6cm from edge of table.黄油盘在餐位的左边，正餐刀距离桌边6CM Place the butter knife on the plate. 黄油刀在黄油盘上5) Set glassware摆放杯具Place the white wine glass at the tip of knife, set the red wine glass above the white wine glass, left top corner and place the water goblet / glass on the right top. All three glasses toge

13、ther should form a triangle.白葡萄酒杯摆放在正餐刀的顶端，红葡萄酒杯些许超过白葡萄酒杯摆放在它的左边一点，水杯摆放在红葡萄酒杯右边上面。这三中杯子摆放在一起成三角型Make sure the glasses are polish and clean.确保所有杯具是干净和铮亮的Why should you have the white wine glass closest to the guest?为什么你要让白葡萄酒杯离客人最近？Why should the glasses be polished?为什么所有杯子要是铮亮的？Summary questions:总结1

14、. Why should you establish the right location first?2. Why should you set the chairs according to the number of guests?3. Why should the table be free of water marks4. Why should you use the chair as guidance?5. Why shouldnt you touch the cloth unnecessarily?6. Why should the fold be in the middle?7

15、. Why should you fold the edge of the upper cloth inwards?8. Why set according to the covers?9. Why one flower arrangement?10. Why should the items be in easy reach of the customer?11. Why should you use the napkin for guidance?12. Why should the napkin be clean and pressed?13. Why should the blade

16、of the knife be inwards?14. Why should you use the thump as a measure?15. Why should there be 30 cm between fork and knife?16. Why should you have the white wine glass closest to the guest?17. Why should the glasses be polished?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