Compass Grill中英文.doc

Concept Manual1 March 2009INDEX1) Compass Grill Concept Brief餐廳簡(jiǎn)介2) Concept & Mission Statement目標(biāo)及概念2.1Concept 概念2.2Mission Statement目標(biāo)3) Operating Area Details營(yíng)運(yùn)簡(jiǎn)介3.1Show Kitchen開放式廚房3.2Other Areas其它區(qū)域3.3General Guidelines & Rules總的運(yùn)營(yíng)區(qū)域介紹4) Operation4.1Manning編制4.2Operating Hours運(yùn)營(yíng)時(shí)間4.3Hostess Role & Duties領(lǐng)位崗位職責(zé)4.4Dinner晚餐5) Food & Beverage食品和酒水5.1Minimum Food Menu Standards5.2Minimum Beverage Menu Standards5.3Coffee, Supply & Equipment6) OE, FFE & Uniforms 操作用具和制服7) Pricing 價(jià)格制定8) Music & Entertainment8.1Overall Guidelines指導(dǎo)方針8.2System Requirements系統(tǒng)要求8.3Legal Compliance9) Menu samples菜單9.1Dinner & Beverage Menu10) Sample Layout & Images1. CONCEPT BRIEF 簡(jiǎn)介東西風(fēng)餐廳是以西方和亞洲燒烤風(fēng)味為特色，以輕松又富有個(gè)性化的服務(wù)方式，傳統(tǒng)又獨(dú)具特色。東西風(fēng)餐廳是一個(gè)酒店的特色餐廳，為酒店客人提供安靜理想的用餐環(huán)境。融合亞洲，歐洲及美式著名的經(jīng)典菜品為一體為您提供完美的用餐體驗(yàn)。通過(guò)櫥窗，您將親眼看到我們?cè)陂_放式廚房中為您準(zhǔn)備極具東方色彩的各色菜品，他們結(jié)合了燒烤以及精選扒類和海鮮等多元素概念?？傮w設(shè)計(jì)風(fēng)格輕松，充滿活力，親近自然，具有觀賞性的開放式廚房廚師們的精彩廚藝更是讓您感到輕松愉悅。燭光的設(shè)計(jì)使餐廳的氣氛更加恬靜而私密，溫暖而又精致，從而為客人提供一個(gè)舒適的用餐環(huán)境。整個(gè)餐廳是以坐落在中間的觀賞性酒窖為主要特色，而5間包房則是以法國(guó)最出名的制酒莊命名。座位安排以舒適輕松為主，通過(guò)桌布、餐具擺設(shè)突出舒適輕松的主題。桌面擺設(shè)與餐廳總體風(fēng)格相匹配，帶有餐廳標(biāo)志的展示盤，整潔干凈的口布，簡(jiǎn)潔的水杯,，時(shí)代感極強(qiáng)的胡椒鹽研磨器，以及新鮮植物的裝飾都成為餐廳的特色。餐桌的擺放多樣，靈活，適合接待不同人數(shù)的客人，兩側(cè)沙發(fā)旁放置2張Setalong，可以容納4-6位客人。所有員工都是精心挑選的，充滿活力且具有豐富的專業(yè)知識(shí)。東西風(fēng)燒烤會(huì)給您的北京機(jī)場(chǎng)希爾頓之旅留下一個(gè)美好的飲食體驗(yàn)。食品和酒水的現(xiàn)場(chǎng)制作將會(huì)使您的用餐體驗(yàn)更具個(gè)性化，為您的用餐帶來(lái)驚喜體驗(yàn)。所有員工需要禮貌，積極的，能通過(guò)姓名辨認(rèn)及熟知客人的用餐喜好，這是客人滿意度的一個(gè)重要組成部分。服務(wù)應(yīng)具備快捷，友好并專業(yè)的特性。2. CONCEPT & MISSION STATEMENT目標(biāo)及概念2.1Concept Statement 目標(biāo)東西風(fēng)餐廳是以西方和亞洲燒烤風(fēng)味為特色，以輕松又富有個(gè)性化的服務(wù)方式，傳統(tǒng)又獨(dú)具特色。2.2Mission Statement融合亞洲，歐洲及美式著名的經(jīng)典菜品為一體為您提供完美的用餐體驗(yàn)通過(guò)櫥窗，您將親眼看到我們?cè)陂_放式廚房中為您準(zhǔn)備極具東方色彩的各色菜品，他們結(jié)合了燒烤以及精選扒類和海鮮等多元素概念。2.3Product Line 產(chǎn)品Dinner 晚餐本餐廳提供簡(jiǎn)短但精致的菜單，同時(shí)某些特別菜品則由廚師堂做，如凱撒沙拉和手工切片類菜品。西式菜系則由炭火燒，法式烤肉，上等澳洲牛肉，各種魚類，家禽和海鮮類組成。Asian consist 亞洲食品包括中式烤鴨和印安唐杜里燒烤。本餐廳為商務(wù)客人提供了VIP包房和商務(wù)套餐，并根據(jù)季節(jié)性和市場(chǎng)因素為您提供菜品和酒水的結(jié)合。Premium Wine特級(jí)的葡萄酒本餐廳還將作為其他餐飲分部的酒水基礎(chǔ)，這里是承擔(dān)主要酒水銷售的餐廳。酒水的服務(wù)將會(huì)使一種藝術(shù)以及超然脫俗的全新體驗(yàn)，而其中最主要的是本團(tuán)隊(duì)成員的酒水知識(shí)。Wine by the Glass 杯酒挑選多樣的成杯售賣的店酒和中國(guó)葡萄酒Cocktail 雞尾酒經(jīng)典馬天尼現(xiàn)場(chǎng)服務(wù)3. OPERATING AREA DETAILS運(yùn)營(yíng)區(qū)域的詳細(xì)資料東西風(fēng)燒烤餐廳是餐飲部概念品牌，因此，所有的運(yùn)作方針和規(guī)則都需要根據(jù)現(xiàn)存文件執(zhí)行。酒店的所有運(yùn)營(yíng)部門都需要確保并維持與品牌標(biāo)準(zhǔn)的一致性。3.1Kitchen(Layout&Requirement)廚房布置和要求Thefoodconceptisbuiltaroundthefollowingmodules:食品的概念是根據(jù)以下模式建立的。ChineseBBQSection:中式BBQ區(qū)Duckovenwithgasburner烤鴨爐以及燃?xì)庠頝oodlewarmer面檔保溫爐Tandooroven唐杜里燒烤爐Dropincoldpan平底鍋Foodwarmingstation食品加熱區(qū)Inductionwarmer感應(yīng)式加熱器WesternGrill西式燒烤區(qū)FoodWarmer食品加熱區(qū)ElectricMurtabakGriddle扒爐CharBroiler木炭烤器CarvingStation切肉區(qū)4openburnercounter4個(gè)燃?xì)庠頡otisseries法式烤肉機(jī)2four-doorfreezer2分4門冷凍庫(kù)BeverageDispenseBar酒水吧臺(tái)Iceflakeandcubemachines碎冰機(jī)和制冰機(jī)Coffeemachine(WMF)咖啡機(jī)Cocktailcabinet雞尾酒柜BarandJuiceblender攪拌機(jī)Draftbeersystem扎啤設(shè)備3.2OtherAreas(Layout&Requirement)其他區(qū)域布置和要求SupportKitchen主廚房Thiskitchenwillbelocateddirectlybehindtheoutlet.Theequipmentfit-outofthisareacomprisesof:廚房就在餐廳后面，這部分的主要設(shè)備有：Icecreamcabinet冰淇淋柜Mobileuprightplatetrolley可移動(dòng)盤車Tablemixer臺(tái)式攪拌機(jī)UVlamp紫外線燈Instantaneouswaterboiler快速熱水器Upright4doorschiller4門冷凍庫(kù)Wokrange2ring2層炒鍋架Salamander焗燈Ribbedgriddlecounterrange排骨燒烤柜臺(tái)架ElectricOven電烤爐CombiSteamer蒸籠ServicePantryArea后服務(wù)臺(tái)區(qū)域Sufficientstainlesssteelworksurfacewithsink不銹鋼水池Under-countercupboardaswellasover-headshelving柜臺(tái)下杯具柜，頭上帶整理架Hotwaterboiler(wallmounted)熱水壺（壁柜式）Singledoorunder-counterfridge單門臥式冰柜（可放在柜臺(tái)下的）WaiterServiceStation服務(wù)臺(tái)運(yùn)作物品應(yīng)該被充足的準(zhǔn)備在服務(wù)邊柜內(nèi)。例如牙簽，點(diǎn)單本也應(yīng)該被準(zhǔn)備在服務(wù)臺(tái)里。HostessDesk領(lǐng)位臺(tái)Tobekeptneatandcleanatalltimes應(yīng)隨時(shí)保持接待臺(tái)的整潔干凈。Standardstationerymustbeinplaceandeasyaccessible將領(lǐng)位臺(tái)所需文具準(zhǔn)備齊全MaRctablemanagementsystemtobeeffectiveuse保持收銀系統(tǒng)正常工作。Telephoneandcordlessphone無(wú)線電話或無(wú)線電話正常運(yùn)作。Stewarding管事部Dedicated,enclosedstewardingareawithattachedcleandishstoreisrequired應(yīng)該配有專門且?guī)в袃?chǔ)存潔爭(zhēng)器具的儲(chǔ)藏室。Dropoffzonemusthave污特處理區(qū)必須有：Stainlesssteeldropofftablewithopeningforunder-countergarbagebin不銹鋼除污桌以及臺(tái)下可開式垃圾桶。Doubleoverheadshelvingtoallowforcupandglassracks雙層斜面支架，用于存放杯架或杯筐。Lowershelftoaccommodateracksforwaiterstoplacedirtyglasses底層杯架用于放置臟杯。Lowershelftohavedriptraybeneathtocatchexcessliquid底層杯架應(yīng)放有除水布。Uppershelfforstorageofemptyracks(forbackup)斜架上必須備有干凈的空杯筐，以備使用。Doublebowlsinkwithwaterspraygun雙水池且必須有沖洗濆頭。Conveyerbeltdishwashingmachine(Electrolux,Hobart,Wintehalter,Meiko,etc.)必須配備傳送帶自助洗碗機(jī)（可選機(jī)器公司名稱）3.3GeneralGuidelines&Rules總的指引方針和規(guī)則ThehotelsfoodandbeverageoutletsmustmeetHiltonBrandrequirementsintheiradministrationandincludepoliciesthat:酒店所有餐飲分部必須按照集團(tuán)統(tǒng)一要求，相關(guān)細(xì)則如下：Inadditiontothefoodservicehoursofoperation,alloutletshoursofoperationmustbeappropriatetothemarketrequirementsandconformtoclosingorregulatedtimesimposedbyapplicablelaw.所有部門的運(yùn)營(yíng)時(shí)間，將根據(jù)市場(chǎng)及相關(guān)法律制定。MarketingandadvertisingprogramsmustconformtoHiltonIdentityStandards,mustbehighqualityandmustreflectafirstclassappearance.市場(chǎng)推廣和廣告制作，需要按照集團(tuán)標(biāo)準(zhǔn)，必須保持在高品質(zhì)，高水準(zhǔn)的水平上。Signageandtabletopdisplaysmustconformtobrand(s)guidelinesandbecurrentandprofessionalinappearance.陳列和擺放需按集團(tuán)標(biāo)準(zhǔn)，并體現(xiàn)出專業(yè)。Interiorlandscapinganddcormustbecleanandwellmaintained.餐廳內(nèi)所有裝飾畫必須保證干凈并完好無(wú)破損。Allequipment,operatingsupplies,andprintedmaterialmustmeettheseminimumstandards:所有設(shè)備，運(yùn)營(yíng)所需物品均需按照以下標(biāo)準(zhǔn)。China,glass,stainlesssteelandlinenmustconformtoHIguidelinesoutlinedforspecificequipment.Theseitemsmustalsobesufficientinquantitytoserviceallcustomersandmustbeingoodconditionwithnochips,*s,nicksortears.所有備品儲(chǔ)備齊全，并保證為賓客提供服務(wù)時(shí)無(wú)破損和污漬。Furniture,FixturesandEquipmentmustfollowtheexactFF&EspecificationsoutlinedbytheoriginalIDguidelinesandproposals.TheFF&Emustbecleanwithnochips,*sornicksandingoodworkingcondition.家俱，固定設(shè)備等需要遵照總體指引方針陳列或擺放，并確保無(wú)破損，污漬可以正常使用。Thetheme,dcor,interiordesign,furniturelayout,marketingcollateral,furnishings,menuitems,uniforms,andtablesettingsasspecifiedinthisdocumentmustbemaintainedandcannotbemateriallychangedwithoutthepriorwrittenapprovaloftheVicePresidentF&BforAsiaPacific.家俱的陳列，裝飾畫的擺放，餐桌的擺臺(tái)，員工制服等，未經(jīng)F&B經(jīng)理批準(zhǔn)，不得擅自更改。ThekitchenandbuffetequipmentselectionmustfollowtheAreaF&BOfficerecommendationsandconformtothespecifications,layout,anddesignpreviouslyagreeduponbetweenallparties(i.e.OwnerandOperator)廚房及自助餐設(shè)備的選擇，需按照區(qū)域F&B的要求進(jìn)行采購(gòu)和陳列并需得到業(yè)主和公司的雙方同意。Thehotelmustconformtotheoperationalrequirementsdetailedinthismanual酒店要確認(rèn)所有運(yùn)營(yíng)要求細(xì)則在此指南內(nèi)。Menusmustbeingoodcondition,notworn,dog-eared,dirtyorout-of-datewithregardstopriceandavailabilityofmenuitems.菜單要保持干凈整潔，無(wú)污漬和破損，并保證菜單價(jià)格正確。Requiredsignagemustconsistentlyhavegoodvisibilitytotheguest.所有的指示標(biāo)必須清晰明確地向賓客展示。Uniformsmustberelevanttothemarketandmustbefreshlylaunderedandingoodconditionatalltimes.員工制服需根據(jù)相應(yīng)的情況定制，并保證完好無(wú)損。Allteammembersofthehotelmustbetrainedaccordingtoapplicablelawsconcerningfire-life-safety,foodhygieneanddisabilitylawsandguidelines所有員工都必須參加食品健康，防火防災(zāi)相關(guān)的培訓(xùn)。.ThehotelmustensurethatallteammembersindepartmentshandlingfoodcomplywiththeHiltonFoodHygieneManualaswellasfullycomplywithlocalandstatehealthguidelines.確定全體員工遵守集團(tuán)食品衛(wèi)生標(biāo)準(zhǔn)以及當(dāng)?shù)氐慕】狄髽?biāo)準(zhǔn)。4.OPERATIONS4.1Manning人員配備AnexactmanningguidewillneedtobeestablishedandapprovedbytheOpsVPfortherelevantregion.Thisnumberwillvaryfromcountrytocountryandwillbefurtheraffectedbythesizeandcomplexityoftheoperation.整體人員的配備以及聘有，需經(jīng)過(guò)區(qū)域集團(tuán)總部的認(rèn)可，人員的數(shù)量將會(huì)根據(jù)運(yùn)營(yíng)的具體情況進(jìn)行適當(dāng)?shù)恼{(diào)整。OverallmanningguidePleasefindattachedsampleManningschedulesforboth,frontandbackofhouse,tohelpwiththeinitialplanning請(qǐng)參照以下的示例，進(jìn)行各自部門的人員編制計(jì)劃Compass Grill is a branded F&B concept and therefore all operational guidelines and rules must be followed, as laid out in this document.The Hotels operations team must ensure and maintain consistency and adhere to brand standards throughout all areas.餐廳的概念將會(huì)記錄在FB的運(yùn)營(yíng)記錄上，相關(guān)的指導(dǎo)方針在本單出的必須遵守。4. OPERATIONS4.1Manning人員配備An exact manning guide will need to be established and approved by the Ops VP for the relevant region. This number will vary from country to country and will be further affected by the size and complexity of the operation.整體人員的配備以及聘有，需經(jīng)過(guò)區(qū)域集團(tuán)總部的認(rèn)可，人員的數(shù)量將會(huì)根據(jù)運(yùn)營(yíng)的具體情況進(jìn)行適當(dāng)?shù)恼{(diào)整。Overall manning guidePlease find attached sample Manning schedules for both, front and back of house, to help with the initial planning請(qǐng)參照以下的示例，進(jìn)行各自部門的人員編制計(jì)劃Outlet Manager 1.0 Specialty Chef1Assistant Manager - Sous Chef1Supervisor 1.0 Chef de Partie2Waiter/Waitress 6.0 Demi Chef de Partie2Hostess 2.0 Commis 12Cashier - Commis 224.2Operating HoursThe suggested opening hours are as outlined below.營(yíng)業(yè)時(shí)間將根據(jù)整體大綱而制定。These timings can be extended or shortened, depending on business volumes and local market conditions. (i.e. timings will vary from an airport hotel to a resort)具體時(shí)間會(huì)根據(jù)不同時(shí)期的客情或市場(chǎng)而變動(dòng)。Days of Operation7 days a week, 365 days a year全年?duì)I業(yè)Meal Periods食品提供時(shí)間DinnerOpen17.30Last Orders22.45 (for a la carte)Close23.004.3Hostess領(lǐng)位員Hostess desk set up To be kept very clean and tidy at all the time. Menus / phone handset / reservation book / floor table plan / shop card Reservation book after meal period, to be passed to the cashier (depending on the location, some hotels will opt for an electronic booking system Phone handset (wireless extension from main phone at the cashier station)時(shí)刻保持領(lǐng)位臺(tái)干凈與整潔。準(zhǔn)備以下物品，菜單，無(wú)繩電話，預(yù)定本，餐廳平面圖，購(gòu)物卡。每餐結(jié)束后，預(yù)定本交接給收銀（根據(jù)實(shí)際情況而定，有些酒店會(huì)使用電子預(yù)定系統(tǒng)）。電話（主話分線的無(wú)繩電話安裝在收銀臺(tái)）Telephone Handling接聽電話 All incoming calls will be handled by the Hostess所有電話都應(yīng)該由領(lǐng)位接聽Greeting問(wèn)候 Signature greeting to be developed in accordance with the country of operation & time of day根據(jù)國(guó)家及一天的不同時(shí)間進(jìn)行標(biāo)準(zhǔn)的問(wèn)候，隨時(shí)使用標(biāo)準(zhǔn)的問(wèn)候用語(yǔ)。Reservations / bookings Booking procedures to include; guest name, no. of persons, timing, phone contact and any other special notes if needed. (room number if staying in house)預(yù)定內(nèi)容（客人姓名，客人數(shù)，用餐日期與時(shí)間，聯(lián)系方式，特別要求等，房客應(yīng)留下房間號(hào)碼。Escort to table Hostess to escort guest to the table and check satisfaction with the assigned table領(lǐng)位會(huì)根據(jù)客人意愿引領(lǐng)客人到適當(dāng)?shù)淖弧?At dinner, the hostess will present the menu and give a brief explanation of the concept領(lǐng)位應(yīng)為客人展示菜單并做相關(guān)介紹。Other dutiesBetween meal periods, the hostess will be assigned to other duties within the restaurant operation, if and when the need arises在每餐結(jié)束后，領(lǐng)位應(yīng)回到餐廳內(nèi)幫助其他員工完成要應(yīng)的工作。1) Arriving at the restaurant door. 領(lǐng)位應(yīng)在餐廳門口引領(lǐng)客人。2) Hostess must showcase the wine cellar and explain the concept to guest when leading the guest to the table 在引領(lǐng)客人時(shí)，應(yīng)為客人展示酒窖。4.4DinnerReservation 1) Phone reservations must be answered within 3 rings with a pleasant greeting電話應(yīng)該在3聲之內(nèi)被接聽，且?guī)в袩崆榈膯?wèn)候。2) Standard booking procedures apply and to include; clients name, number of people, timing, phone contact and any other special notes if needed. See section Hostess (reservation)標(biāo)準(zhǔn)預(yù)定程序包括（客人姓名，客人數(shù)，用餐時(shí)間，聯(lián)系電話，及其它特殊要求）3) During the reservation process the team member must use the guests name at least once.在整個(gè)預(yù)定過(guò)程中，員工至少稱呼客人一次。4) When completing a reservation the team member must reconfirm the details of the reservation當(dāng)接完預(yù)定時(shí)，應(yīng)為客人重復(fù)預(yù)定。5) During meal period, the hostess to manage the reservation book (or electronic equivalent)在整個(gè)開餐期間，領(lǐng)位負(fù)責(zé)預(yù)定本的管理。6) Floor staff to be briefed about bookings and tables to be marked accordingly為服務(wù)員簡(jiǎn)單介紹預(yù)定情況，并做好“預(yù)定桌”等相關(guān)工作。Table Setting 擺臺(tái)1) Water glass2) White and Red wine glass3) Table cloth4) Napkin5) Show plate6) Fork & knife & Steak knife set either side of napkin7) Side plate with B&B knife8) Ashtray in smoking section only9) Salt and Pepper Mill10) Candle水杯葡萄酒杯臺(tái)布口布展盤刀叉邊盤配黃油刀煙缸胡椒鹽瓶蠟燭Service & procedures服務(wù)程序 1) The hotel must follow the lighting, music, and ambiance changes detailed in this manual to distinguish between the three meal periods餐廳需要根據(jù)餐段更換背景音樂和燈光。2) Guests should be greeted within 30 seconds of arriving at the restaurant hostess stand 在客人到達(dá)三十秒之內(nèi)問(wèn)候客人。3) If available, a choice of seating must be offered, for example, smoking or non-smoking (unless previously identified). Guests must be offered assistance with their coats. 盡可以讓客人選擇餐位，例如：吸煙區(qū)和非吸煙區(qū)，4) If there is a delay in seating, a complimentary juice should be offered如果延誤客人就坐，應(yīng)為客人提供免費(fèi)果汁。5) Guests should be greeted at the table within two minutes of seating and their order taken客人入座后，應(yīng)在兩分鐘內(nèi)為客人點(diǎn)單。6) The hotel should promote additional items, including (as appropriate) starters, main courses, desserts, juices, mineral waters, etc. to ensure that the guests order is complete.酒店應(yīng)為客人提供要關(guān)附加的菜品，包括（開胃菜，沙拉等）確?？腿它c(diǎn)單完整。7) All items on the menu, including ingredients and special dietary recommendations, must be able to be thoroughly discussed.所有菜單上的菜品，（包括調(diào)料，特別推薦等）需要經(jīng)過(guò)商議確定。8) Hilton specific guidelines such as Hilton Authentic, etc. must be clearly identified on the a la carte menu有關(guān)菜品的介紹等必須在菜單上體現(xiàn)。9) The wine offering found in the menu must be able to be thoroughly discussed葡萄酒上的酒水必須經(jīng)過(guò)仔細(xì)篩選和制定。10) Any special requests made by a guest must be accommodated or appropriate alternatives offered.客人提出的任何特殊要求，應(yīng)盡量去滿足。11) Drinks should be served within three minutes of taking the guests drink order. Guests who must be offered a further beverage before the glass is empty應(yīng)在客人點(diǎn)酒水三分鐘之內(nèi)，服務(wù)酒水，經(jīng)過(guò)問(wèn)詢及時(shí)為客人添加酒水。12) Fresh bread and butter or dip to be offered with Western dish a la carte orders.應(yīng)為西式零點(diǎn)客人提供新鮮面包和黃油。13) A regional pre-meal offering is encouraged for Asian dish orders. 當(dāng)?shù)靥厣称芬部梢詾榭腿送扑]。14) Halfway through the main dish the guest must be asked if he or she is satisfied, and inquiry must be made if anything additional is needed.當(dāng)客人用餐到一半時(shí)候，需要在賓客提出其它要求前征詢是否還有其它需要。15) Checks/bills should be presented within three minutes of being requested with “something extra,” for example, a wrapped candy or local favorite. 應(yīng)在客人要求結(jié)賬三分鐘之內(nèi)，提供帳單（同時(shí)提供客人其它的要求，如糖果等）16) Plate presentations must be appropriately garnishedd擺盤展示需要增加適當(dāng)裝飾Service Station set up 邊柜1) To be kept clean and tidy at all times 隨時(shí)保持邊柜整潔。2) POS terminal with check printer POS機(jī)以及結(jié)賬打印機(jī)3) Back-up of cutlery and chopstick pouches (prepared), spare napkins and glasses翻臺(tái)時(shí)用的布草與餐具。4) Basic guest supplies such as mustard, ketchup, Tabasco, ashtrays, tooth pick賓客日常所需物品（煙缸，牙簽等）Beverage 1) A full beverage list is available at all times所有酒水均都在開餐期間提供。2) All hot and cold beverages are prepared at the service bar counter所有冷熱飲均擺放在酒水吧中，以提供給客客使用。3) Any order for wine by the bottle, needs to be presented at the table, and offered for tasting整瓶酒要在客人面前服務(wù)，并請(qǐng)客人品嘗。4) Measuring devices, such as a shot glass/jigger or automatic dispenser must be used in the preparation of alcoholic drinks and be in accordance with local and state laws所有單杯，或是用地喝酒精飲品的SHOTGLASS根據(jù)當(dāng)?shù)叵嚓P(guān)法律進(jìn)行。Food 1) The menu will be composed of Asian and Western specialties菜單將會(huì)選取東西方具有特色的食品。2) Beside the main menu, daily specials can be promoted (optional)根據(jù)菜單，每日特別推薦也可以同時(shí)進(jìn)行。3) All hot and cold dishes will be picked up by the waiters at designated kitchen pass所有食品都應(yīng)由服務(wù)員傳出。4) Fresh bread and butter to be offered with Western a la carte orders.新鮮面包和黃油將提供在西餐零點(diǎn)菜單中。5. FOOD & BEVERAGE OVERVIEW 5.1Minimum Food Menu StandardsA la carte Menu (Dinner) 零點(diǎn)菜單TypeType/VarietyStarters & Soups3 Starters開胃菜，湯3 soups (minimum of 1 vegetarian & 1 local option)Salads3 Salads (to include Caesar salad)沙拉Sandwiches & Burgers3 Sandwiches (to include Club Sandwich)1 Burger三文治，漢堡Pasta3 Pasta dishes (including minimum of 1 vegetarian option)意大利面Main Courses6 Main courses (to include Vegetarian options)Main courses must include also local/regional options主菜Desserts5 Desserts甜品 To include choice of ice creams and fruit salad/freshly cut fruitPlease note that: the above are minimum standards以上是基本的標(biāo)準(zhǔn)。 this offer can and should be increased if local market conditions demand/allow根據(jù)市場(chǎng)相應(yīng)情況可以進(jìn)行適當(dāng)?shù)脑黾印?菜單上的菜品均有“選擇正確的食品”（包括注明營(yíng)養(yǎng)提示的字樣） 菜單上必須標(biāo)明哪些是素食菜品。5.2 Minimum Beverage Menu standard (Item to be available)酒水單的基本標(biāo)準(zhǔn)Hot BeveragesTypeType/VarietyCoffeeRegular Coffee, Espresso,Cappuccino, Caf Latte, plus 2 iced varieties咖啡TeaLocal Tea, English BKFST, Earl Greyplus 2 Herbal & 2 Loose leaf teas茶OtherHot ChocolateWineTypeBy the BottleBy the GlassWhite Wine104Red Wine104Sparkling Wine/Champagne 31BeerTypeBy the BottleOn DraftLocal Brand11International Brand5OptionalMineral WaterTypeBy the BottleStill2 (min. one local/two imported)Sparkling2 (min. one local/two imported)Soft DrinksTypeCan/Bottle_CarbonatedCoke, Diet Coke, Sprite, Fanta(must be Coca-Cola products)MixersTonic Water, Ginger Ale, Soda WaterJuicesOrange, Grapefruit, Apple, Tomato,Pineapple, CranberryPlease note that: the above are minimum standards以上是基本的標(biāo)準(zhǔn)。 the minimum standards do not refer to stock quantities, but variety and type基本標(biāo)準(zhǔn)的制定并不完全根據(jù)相關(guān)庫(kù)存所制定的，但具備很多種類。 this offer can and should be increased if local market conditions dema