宴会服务培训PPT中英资料.pptVIP

What are the things you need to have on a buffer counter, before the guest arrival Buffet cloth自助餐巾 Skirting - Do not mix the skirting colors 不要和其他餐巾混淆 Decoration for the buffet counter ( will be under the supervision of Chef )自助餐台的装饰 Chaffing dishes – To follow up with Stewarding Department正餐盘子-要随着管事部的节拍 Hot water/ Fresh steno for chafing dish 热水，以确保菜肴质量 Food should be on the table – 30 minutes before the service 在服务前的30分钟就应该把食物准备好 What are the things you need to have on a buffer counter, before the guest arrival 7. Plates – Dinner plate at main course盘子-正餐盘在主位置 - Salad plate at salads沙拉盘子装满沙拉 - B/B plates of dessert bowl at dessert 面包盘和甜品碗装满甜品 - Soup cup saucer at soup配好汤和酱汁 8. Service gear – For all the food and ladle for soup and desserts转盘准备袄所有的食物和汤和甜品 9. Food tag – Check with chef if you are not sure 食物标签-如果你不确定请和厨师一起检查 10. Spot light – Extra lights for the buffet counter 聚光灯-额外的光线打在自助餐台上 BUFFET COUNTER WAITER’S ROLE自助餐台侍者职责 * SERVICE SYSTEMS SALES A high level of standard that we want to meet我们想接触高标准 What is Benchmark ? Who is our benchmark ? Why? We should look at Shangri-La being in this industry and yet consistently maintaining a very high level of service我们应该看到在这个行业中香格里拉依旧维持着一种高的服务标准 Can we achieve it ?我们能胜任吗? Of course we can绝对可以 We need to focus in what we are doing and always seek to improve我们需要关注我们总是在做什么 What are the 5 most important points you will need to know by heart from the BEO ?从宴会定单中我们最需要知道的5点是什么 Function name典礼名称 We have to know the name of the function that we are tak