文档介绍：CONTENT - 4 of 6
内容简介
19. Towel Service
上毛巾
20. Beverage Service
上饮料
21. Wine Temperature
葡萄酒温度
22. Wine by the Glass
杯卖葡萄酒
23. Wine by the Bottle
瓶卖葡萄酒
24. Coffee & Tea Service
咖啡及茶水服务标准
F&B
Core Practices
餐饮部核心规范
3. Restaurants, Bars & Lounges
餐厅,酒吧,酒廊
CONTENT - 5 of 6
内容简介
25. Serving items ordered
服务所点菜式
26. Refolding of Napkins
整叠口布
27. Refill & Clearing
补充及清理
28. Supplemental Orders
补单
29. Service Delays
服务延误
30. Guest Satisfaction
客人满意度
F&B
Core Practices
餐饮部核心规范
3. Restaurants, Bars & Lounges
餐厅,酒吧,酒廊
CONTENT - 6 of 6
内容简介
31. Ashtrays
烟灰缸服务标准
32. Presenting the Bill
呈现帐单
33. Payment
付款
34. Leaving the Table
离台
35. Bidding Farewell
送别客人
F&B
Core Practices
餐饮部核心规范
3. Restaurants, Bars & Lounges
餐厅,酒吧,酒廊
Tables are set-up according to the reservations made. Special requirements are prepared, dietary requests municated to the culinary team well in advance prior to the start of service. Special set menus are checked in spelling and according to the guest’s request.
根据预定设置餐桌,,无拼写错误.
PICTURE
Photo of table set-up arrangement with Champagne in a cooler table-side and menus on the table
1. Table Set-Up 设台
Food & Beverage / Restaurants, Bars & Lounges
餐饮部/ 餐厅, 酒吧, 酒廊
Side and Service Stations are clean, arranged and well equipped with sufficient mise-en-place. Soiled plates are removed immediately and piling up of dishes should be avoided throughout the service period.
服务台保持整洁,准备足够的用具。用过的盘子及时收走。
2. Service station 服务操作台
Food & Beverage / Restaurants, Bars & Lounges
餐饮部/ 餐厅, 酒吧, 酒廊
Team leaders are clearly assigned to their stations and are in charge to handle orders and delivery of menu items as per service standards set. They are the only ones taking orders or responding to any supplemental guest requests to avoid that guests approached several times for the same request.
主管需了解所分配到的区域, 按照每个服务标准负责点单及菜单的传递。只有主管才能给客人点单或回应客人其他要求,以免让客人重复为同一个问题寻求帮助。
PICTURE
Team leader in station
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