诺伏特宴会标准运做程序.doc

Banquet Policy Procedure Policy Procedure Prepare by: Approved by: Date: DPT:BQT Re:pro/v: _______________________________________________________________________________ INDEX Mis-en-place and set up skill Polishing of chinaware Polishing of glassware Polishing of flatware Counting and changing linen How to refill and clean sauce bottle Setting up side station mis-en-place How to place a table cloth How to set up for breakfast Table set up for lunch Table set up for dinner Using a serving/bussing tray How to set a theater style function room How to set U-shape style function room How to set hollow square style function room How to set rectangular table How to set classroom style How to set a coffee break and mis-en-place How to set a Chinese set lunch or dinner and mis-en-place How to set a buffet lunch or dinner and mis-en-place How to set portable bar How to pick up the telephone call Policy Procedure Prepare by: Approved by: Date: DPT:BQT Re:pro/v: _______________________________________________________________________________ INDEX Banquet operation skill 2-1.1 How to serve western buffet event 2-1.2 How to serve western set menu event 2-1.3 How to seat the guest 2-1.4 How to unfold the napkins 2-1.5 How to serve ice water 2-1.6 How to serve the bread and butter 2-1.7 How to take order for beverage and serve it 2-1.8 How to change an ashtray 2-1.9 How to clear off a table 2-1.10 How to offer assistance to guest 2-1.11 Removing crumbs on table 2-1.12 How to serve food 2-1.13 How to serve wine 2-1.14 How to serve coffee and tea 2-2 How to serve Chinese event 2-2.1 Towel service 2-2.2 Change bone plate 2-2.3 Soup service 2-2.4 Serving stream fish 2-2.5 Handling Lazy-sunsan 2-3 How to serve cocktail party 2-4 Check the guest satisfaction 2-5 How to handele guest complaint 2-6 Big guest farewell 2-7 After function bussing/clearing/restarting Policy Pr