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-0010 - Setting up a Sit Down Table布置坐式自助餐.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SETTING UP A SIT DOWN BUFFET布置坐式自助餐Task Number: BQT-0010Department: F&B BanquetingDate Issued: Nov. 2007Guest Expectation: I expect the buffet tables to be set up i

2、n a proper and consistent way with clean and balanced tables.我希望自助餐桌的布置要有正确和一致的方式，桌子要是平稳和干净的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 that buffets are set up consistently确保自助餐

3、的布置是一致的3. To ensure the right utensils are used确保使用正确的用具WHAT/ STEPS什么/步骤HOW/ STANDARDS怎样/标准TRAINING QUESTIONS培训问题1) Set up the tables摆放桌子According the event order to set up the buffet table.按照宴会单的要求来布置自助餐桌Why should you use the event order?为什么你要使用宴会单？2) Skirt the table (If required)用台裙围桌（如果需要）Lay ta

4、ble cloth on the table and skirt either with skirting and clips or skirt with a tablecloth.展开台布铺在桌子上用台裙夹将台裙围绕桌子卡在台布上With a metal table set up this is not required.如果是金属的桌子就不用这样操作3) Decorate 装饰Set up buffet table a co-ordinate with kitchen artist to decorate and set up the buffet table.布置自助餐桌的时候要配合厨房

5、美工对自助餐桌进行装饰Why should you liaise with the kitchen artist on the decoration?为什么你要联系厨房美工来做装饰？ 4) Equipment设备Co-ordinate with stewarding to set up the chaffing dish.联系管事部摆放自助餐盒If required, co-ordinate with engineer to set up AV equipment and music arrangement.如果需要，联系工程部安装灯光设备和音响Set the service utensils

6、 as last according to the dish / food item.按照菜品/食品的种类不同摆放服务器具Why should you co-ordinate with the chief steward?Why should the utensils match with the food items?为什么服务器具要同食品的种类相匹配？5) Final最后Final check to make sure everything is prepared.最后检查已确保所有的都已经准备好Why should you do a final check？为什么你要做最后的检查？Sum

7、mary questions:总结1. Why should you use the event order?2. Why should you liaise with the kitchen artist on the decoration?1. Why should you co-ordinate with the chief steward?3. Why should the utensils match with the food items?4. Why should you do a final check?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