西餐摆台，中英文对照的服务流程,五星酒店,宴会厅,服务标准,培训,课件.doc

I will provide you with explanations and show you how to set a western set meal. Then let you to practice by 3 teams. 现在给大家介绍如何服务西式套餐，之后我们分3组进行练习。 Equipment we need Menus Show plates and napkins Salad knives, forks and spoons Dinner knives. Forks B B plates and B B knives salt and pepper shakers Water goblets and wine glasses Bread baskets and tongs Butter dishes 所需物品 菜单 展示盘和口布 色拉刀，色拉叉和汤勺 主餐刀和主餐叉 面包碟和面包刀 盐，胡椒瓶 水杯和酒杯 面包篮 和 面包夹 黄油碟 Section1: table set up Menu: individual menus for VIP table; 2 menus for normal table(6:0012:00). Ensure the menu no stain and no chip. Cutlery: quantity of cutlery is dependent on the menu. And the all cutlery need clean and polished. About the space please see the floor plan: Napkin: clean the right color Salt pepper: (6:0012:00) right salt left pepper; Ensure have enough salt and pepper in shaker. Placed between the show plate and floral centerpiece. Table number card: ensure well polished； the card face to door； single number and double number should be disjoined. Double check the special No. 4/7/13/14 and so on. Candle holder: (4:0010:00) Bread basket: (2:008:00) Ashtray : by request on station Candle stand : near by floral centerpiece at 12:00 Show plate : pink for VIP table and white for western meal. The vein is upright. BB knife and BB plate : BB plate should be placed left of show plate if one table for 8pax. BB plate should be placed above of show plate if one table for 10pax. Glass ware: ensure clean and no chip; we can set the glass ware before the even no need too early. Chairs : chairs are clean and in good condition: placed according to 3-2-3-2 to show the room. Advantage: □ An arrange organized room. Easy for service. Easy for HSKP do finally clean. 第一节：摆台 菜单：主桌每人一份菜单，副桌每桌两份 分别放在6点和12点方向。确保菜单没有 污点和破损。 餐具：餐具的数量由菜单决定。所有餐具 确保干净。 摆放如左图： 口布：干净且颜色正确 盐和胡椒： (6:0012:00) 左盐右胡椒 确保可以正常使用 摆放在展示盘和桌花之间 台号牌： 确保已抛光；