SNB-FB-RS-1005 A LA CARTE BREAKFAST 早餐零点.docVIP

Standard: All bars should be set up completely prior to the commencement of service. All Bar associates will know the layout of the bar, where particular items are stored and the location of back up stocks if required. 目的： 保证零点食品出品规范、统一，使客人满足早餐零点服务。所有员工必须熟悉早餐零点菜单，并能够正确的为客人进行早餐零点服务。 Procedures: Bakeries: Three choices of bakeries out from seven and tow of each. Two piece of toasts as one unit, and must be toasted. All toast needs to be skinned and cutted in half as triangle shape. If customers not choose any, automatically pick up white toast, croissant and Danish pastries. All bakeries must be warmed and covered. If there only choose one, it times three. All bakeries must be served with butter and margarine, 1xjam blue berry, stew berry and orange and honey. 1x main knife, 1x main fork, 1x butter knife Juices: one choice of juice out from eight. Orange, watermelon, carrot, cucumber, tomato must be fresh squeezed. If customers not choose any, automatically pick up orange juice. All juice must served in hi-ball glass and be covered. Cereal: cereal and milk must be served individually in cereal bowl and glass pot. One serve of cereal must filled 1/3 of cereal bowl. Guest mix cereal and milk by their own. Milk is cold. 1x soup spoon Yogurt: yogurt must be served in cereal bowl and filled in 2/3. Always served with dessert spoon. 1x dessert spoon Egg selection includes Fried egg, scrambled egg, poached egg, soft boiled egg and omelette. Fried egg: Sunny side up and over easy. All fried egg must cooked by two eggs with individual egg yolk. Sunny side up requires egg yolk facing up. Scrambled egg: egg must be served on top of toast, toast must be skinned. Egg can be cooked with ham, mushroom, tomatoes and onion upon request. Scrambled egg must cooked by two eggs. Poached egg: must be served on top of toast, toast must be skinned and cutted in same size with poached egg. Soft boiled egg: accompanied with egg holder and tea spoon. Omelette: can be cooked with bell