酒店自助餐干事法度模范.docVIP

酒店自助餐服务程序1.指定自助餐各区的责任，包括自助餐的摆设和运作。To specify the specific responsibilities of each section, that is concerned with the set up and operations of any Buffet in the Hotel2.保持所有相关区域的服务流程一致性The procedures that are outlined within the attached sections are to be followed at all times 程序Procedures1.经理负责设计自助餐台的摆设，且开餐前45分钟摆好Buffet table set ups are the responsibility of the respective Outlet Manager, and are to be completed 45 minutes before the buffet is due to open.2.自助餐台的装饰品的确定也是经理的职责（如：绸布，花，古董，雕刻品，瓷器等）行政总厨及厨师长有权做相应的改动Buffet decor set ups are also the responsibility of the respective Outlet Manager (Silk Cloth, Antique Decor, Flowers, Carvings, Porcelain etc) The Executive Chef, or Sous Chef have the right to change the set up.3.自助餐开餐过程中，经理要随时留意餐台的服务用具，及台面清洁以及及时换菜Maintaining of the buffet during service which includes changing of service cutlery, cleaning of the tables and refilling of all sterno’ s is the responsibility of the Outlet Manager. 4.经理要负责菜名卡的中英文拼写，摆放时也要与菜品一一对应The Outlet Manager is responsible to ensure that the buffet dish cards are written for each buffet item, and that the English and Chinese spelling of the dishes are correct at all times.5.服务员要正确摆好所需的器具，且保证器具干净。开餐半小时前要将所有器具‘’6：玻璃杯，碟子，汤碗及底碟等擦干净，并摆放好The service staff is required to set up the appropriate service utensils and equipment. All This equipment should be checked for cleanliness. Glasses must be polished, plates, bowls and saucers must be wiped clean. All equipment should be ready half an hour before the Buffet opens6.迎宾员必须在客人到达时，向客人介绍自助餐The hostess should introduce the buffet to all guests upon arrival.7.所有餐厅服务人员必须知道自助餐的开餐时间及价格. All Restaurant Outlet Staff are required to know the buffet prices and operating hours.8.所有员工都可以为客人介绍自助餐的食品，并为其打开餐炉的盖子.如客人有需要，可以为其拿取食物The Service staff should be able to describe the buffet items to the guests. In addition, they should help serve the guests by lifting the chaffing dish covers and helping to serve the guests when required 9.服务人员随时留意自助餐台周边的地面保持地面干净The s