洲際宴會(huì)廳程序0039Serving Dinner

1、standard operating procedure標(biāo)準(zhǔn)操作程序dinner service正餐服務(wù)task number:bqt-0039department: f&b banquetingdate issued: nov. 2007guest expectation: i expect that my dinner will be served to the highest kitchen standards; hot, well presented and special requests will be handled discreetly.我希望我的正餐服務(wù)是用廚房的高標(biāo)

2、準(zhǔn)，熱的，很好地展示出來同時(shí)一些特殊的要求小心的處理time to train: 60 minuteswhy is this task important for you and our guests?為什么這項(xiàng)任務(wù)對(duì)我們的客人和你是如此重要？answers 回答: 1. to maximize guests satisfaction可以滿足客人的最大期望值2. to ensure that skirting is used consistently and to a standard確保一定要有標(biāo)準(zhǔn)地使用臺(tái)裙what/ steps什么/步驟how/ standards怎樣/標(biāo)準(zhǔn)trainin

3、g questions培訓(xùn)問題1) understand instructions 理解班前會(huì)說明read white board instructions. 閱讀白板上的班前會(huì)說明who writes these? 是誰寫的這些？occasionally some cold entrees are pre-set on tables. this allows maximum time to be spent concentrating on drink service and attending to guests needs.有時(shí)候有些涼菜是可以提前上桌的，這樣會(huì)給你留出足夠的時(shí)間去做酒水

4、服務(wù)和關(guān)注客人的需要a. pre-setting occurs whilst guests are having pre-dinner drinks. 提前準(zhǔn)備和給客人準(zhǔn)備正餐酒水同時(shí) 進(jìn)行b. pre-set items are normally packed on trolleys and wheeled into the room as no guests are present. 在沒有客人在的時(shí)候用推車將需要提 前上的菜品運(yùn)送到房間里c. the general order of pre-setting is as follows: 總的提前準(zhǔn)備的原則：i. butters and

5、creamers 黃油和奶油ii. wines in ice buckets 白葡萄酒放在冰桶里iii. cold entrée 涼菜iv. jugs of juice and waters一扎果汁和一扎水v. light candles (if applicable) 點(diǎn)著的蠟燭（如果適用的話）what are cold entrée examples? 什么是涼菜的例子？what is the sequence of pre-setting? 什么是提前準(zhǔn)備的順序？who do you serve first? 誰是你第一個(gè)服務(wù)的人？when serving entre

6、es or main courses, serve a lady first at your table, serving clockwise around the table.在你的桌子上服務(wù)涼菜或者主菜時(shí)要遵循女士?jī)?yōu)先的原則，服務(wù)按照順時(shí)針方向圍繞桌子服務(wù)2) meeting the guest迎接客人1. wine/beverage service after they have been seated.紅酒和酒水服務(wù)要在客人入座后進(jìn)行2. introduce yourself as you serve wine and explain menu.介紹你自己當(dāng)你在服務(wù)紅酒的時(shí)候同時(shí)介紹菜

7、單3. remove excess glasses as you pour wine i.e. those not drinking wine.拿走多余的杯子當(dāng)你倒好紅酒時(shí)，例如客人不喝紅酒時(shí)4. refill bread baskets when necessary.在需要的時(shí)候補(bǔ)充好面包籃how do i meet the guest？ 怎樣迎接客人？3) entree service頭盤服務(wù)1. place unfolded napkins onto guest's lap打開餐巾鋪在客人的膝蓋上2. remove table numbers拿走桌號(hào)牌3. check &

8、 change ashtrays檢查和換煙灰缸4. collect & serve entrees服務(wù)&收走頭盤5. sideboard duties; remove bottles & glasses餐具柜放置：拿走的瓶子&杯子6. offer red wine服務(wù)紅酒7. top up white wine & other beverages加滿白葡萄酒&其它酒水8. clear entrees when whole table has finished unless otherwise told在整個(gè)桌子都吃完后收走頭盤除非有其它的吩咐wh

9、at is the sequence of service with entrée? 什么是服務(wù)頭盤的順序？4) main course service 主菜服務(wù)1. check & change ashtrays檢查和換煙灰缸2. collect & serve mains服務(wù)和收走主菜3. remove excess glassware收走多余的杯子4. sideboard duties:- prepare centres, remove lids, glasses, return table numbers餐具柜職放置：準(zhǔn)備的東西，拿走的蓋子，杯子，拿回來的桌號(hào)

10、牌5. serve champagne香檳服務(wù)6. top up wines/beverages加滿紅酒/酒水7. clear mains when whole table has finished unless otherwise told 在整個(gè)桌子都吃完后收走主菜除非有其它的吩咐8. clear butters, salt & peppers and breadbaskets 拿走黃油，鹽&胡椒和面包籃what is the sequence of service with main course? 什么是服務(wù)主菜的順序？5) dessert service 甜品服務(wù)1.

11、 check & change ashtrays 檢查和換煙灰缸2. collect & serve dessert 服務(wù)和收走甜品3. take coffee cups & centre to table拿來咖啡杯&放在桌子正中4. clear dessert拿走甜品5. check & change ashtrays 檢查和換煙灰缸6. serve coffee咖啡服務(wù)7. clear napkins拿走餐巾8. remove excess glassware拿走多余的杯子9. offer second coffee第二次咖啡服務(wù)10. sideboard duties:- clear away everything餐具柜職責(zé)：清除所有的東西11. remaining回顧what is the sequence of service with desserts? 什么是甜品服務(wù)順序？summary questions:總結(jié)1. how do i introduce myself to guests? 2. what is the sequence of service with entrée?3. what is the sequence of service wit