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-0002 - Opening & setting up a bar布置酒吧和酒吧的使用.doc

《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-0002 - Opening & setting up a bar布置酒吧和酒吧的使用.doc》由会员分享，可在线阅读，更多相关《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-0002 - Opening & setting up a bar布置酒吧和酒吧的使用.doc（7页珍藏版）》请在淘文阁 - 分享文档赚钱的网站上搜索。

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OPENING AND SETTING UP A BAR布置酒吧和酒吧的使用Task Number: BQT-0002Department: F&B BanquetingDate Issued: Nov.2007Guest Expectation: I expect the bar for banqueting to be s

2、et up in a clean and presentable manner, with full stock and the required range of beverages, equipped with clean and polished glassware.我希望宴会酒吧会布置得干净并有独特的风格，酒水充足并摆放漂亮合理，杯具锃亮、干净。 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 maximiz

3、e guests satisfaction.可以满足客人的最大期望值2. To ensure the beverage section is ready on time to serve the guests. 可以确保在对客服务时酒水部分准时准备好3. To ensure the bar has sufficient equipment for the events operation可以确保在服务运作中酒吧有充足的器具4. To ensure there is enough beverage stock for the event. 可以确保在服务运作中有充足的酒水供应WHAT/ STEP

4、S什么/步骤HOW/ STANDARDS怎样/标准TRAINING QUESTIONS培训问题1) Set the bar table摆放酒水台.Set the bar table with skirting. The size of the bar number of tables is depending of the size of the event; how many guests, type & quantity of beverages required, etc(Set up can differ per hotel, some hotel use mobile bar or

5、glass tables, need to adjust according to individual hotel standards)摆好酒水台并围好台裙。酒水台的大、小和数量要根据活动的需要来决定。如有多少客人，酒水的品种和数量等。（每家酒店的布置都会不一样，一些酒店会使用可移动的酒水台或者玻璃台，可根据自己酒店的需要来做调整）Table must be in good condition and balanced.桌子要完好无损并平稳Table cloth and skirting must be well pressed without any stain and holes.台布和

6、台裙要熨烫整齐并无污点和破损Why is the size of the bar depending on the size of the event?为什么酒水台的大、小需要根据活动的需要来决定？ Why should the table be balanced?为什么要保证酒水台的平稳？Why should the table cloth be pressed and be free of holes?为什么酒水台的台布要熨烫整齐和无破损？2) Set liquors烈性酒的摆放Arrange the liquor in descending order in term of bottle

7、 height with the tallest bottle in the middle.摆放烈性酒的时候酒瓶要按照高、矮顺序排列，高的酒瓶要摆放在中间All bottles must be full.所有的酒瓶必须是未开封和满的All bottles must be clean without any stain.所有酒瓶必须是干净和无污点的Why should you organise the bottles in descending order?为什么你摆放酒瓶的时候要按照高、矮顺序？Why should the bottles be full?为什么酒瓶必须是未开封和满的？Why

8、should the bottles be clean?为什么酒瓶要是干净的？3) Set condiments and others酒水辅助用品和其它用品的摆放Arrange ice cubes, lemon, straws, stirrer, etc.摆放冰块，柠檬片，吸管，搅拌勺等Ensure beverage service trays are clean, sufficient, in good condition and ready for use.确保有充足、干净和状态良好的酒水服务托盘来使用Why should you arrange the condiments prior

9、to the event?为什么要在活动前要摆放酒水辅助用品？Why should the trays be in good condition?为什么要让托盘保证良好的状态？Why should there be sufficient trays?为什么要有充足的托盘？Summary questions:总结1. Why is the size of the bar depending on the size of the event?2. Why should the table be balanced?3. Why should the table cloth be pressed an

10、d be free of holes?4. Why should you set up the glassware to the types if the beverages ordered?5. Why should the glasses be polished?6. Why should the glasses have no chips?7. Why should you organise the bottles in descending order?8. Why should the bottles be full?9. Why should the bottles be clean?10. Why should you arrange the condiments prior to the event?11. Why should the trays be in good condition?12. Why should there be sufficient trays?Now ask the trainee to practice the task from start to end to test competency.-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