酒席承辦流程與標準(中英文版)(doc 3頁)

1、酒席承辦流程與標準Prior period：(先期：)1 Accept outside catering booking. (接受預(yù)定)2 Confirm time,BQT Mgr/Supervisor/hotel sales with party organizer to check outside catering place. (確定時間,宴會廳經(jīng)理/主管/酒店銷售人員和宴會組織者一同查看外賣場所)3 Check outside point position(power source,city water,pantry,goods lift,parking place),and draw

2、 in paper. (察看外賣場地的電源,自來水,備餐間,運貨電梯,停車場的方位,以便酒店外賣車輛方便進出。)4 Find out and ask organizer about partys theme, guests hobby, background and etc. (向組織者詢問有關(guān)外賣活動的主題,內(nèi)容及背景,來賓的喜好等等。)5 Check place furniture,household utensils. To make use of things,reduce hotels equipments wastage. (察看外賣場地的桌椅,用具。利用可以利用的物品,減少酒店用

3、品的帶出和使用,減少損耗。)Preparing period：(準備期：)1 Prepare cutlery,chinaware,glassware,linen. (根據(jù)客人要求準備好刀叉,杯子,瓷器,布件用具。)2 Select skirting and table cloth color form guests favorite. (根據(jù)客人喜好選擇臺裙和桌布的顏色)3 Select glassware.（beer glass,Colin glass, champagne glass）,notice guests special order.( 根據(jù)客人要求選擇杯具。（香檳杯,啤酒杯）,注

4、意客人對飲料的特殊要求。)4 Select chinaware in one color and one kind （dessert plate,dinner plate,bone plate,soup bowl,sun spoon）.Keep chinaware cleaning. (準備瓷器時要用統(tǒng)一顏色的瓷器和款式（甜食盆,主菜盆,骨盆,湯碗,瓷湯勺）,確保瓷器干凈無破損.)5 Prepare fresh flower and buffet line decoration(keep flower fresh on that day)。(準備餐臺的裝飾品和鮮花(保持花的新鮮)。)6 Con

5、tact Vehicle Company (Tel:58551331). Confirm truck quantity and departure time. (Inform kitchen chef departure time) (聯(lián)系公興搬場公司的運輸車輛(Tel:58551331),確認外賣當日的車輛數(shù)和用車時間(通知廚房負責人和相關(guān)人員外賣出發(fā)離開酒店的時間)。7 Arrange outside catering service staffs name list.(request causal staffs if service staffs are not enough) (安排好

6、酒店外賣人員的名單。(服務(wù)人員不夠時申請臨時工)8 Write outside catering equipment clear list and goods pass form. (謄清寫明外賣準備用具清單（專物專人負責）。9 Print and prepare menu tent card. (打印好菜牌。)10 Prepare F&B flyer/match/paper napkin/hotel pin with hotel logo to show the guests. (準備好有酒店標記的用具(酒店餐飲宣傳資料,火柴,紙巾,酒店藍色徽章)Proceed period：(進行

7、期：)1 Check thoroughly when departure time (dish is same with menu list/all equipment are on the truck). No equipment is omitted or leaves out.( 在收貨平臺裝車時,清點用品上車,檢查菜品是否與菜譜一致,確保所有用品與菜品上車,確保無一遺漏。)2 Hotel logo pins on staff uniform. (酒店服務(wù)人員正確佩戴銘牌和酒店P(guān)IN。)3 Hotel staffs arrive place,meet organizer,quickly

8、and proper set up.(BQT supervisor and sour chef must on the site check) (酒店人員出發(fā)至外賣場地,聯(lián)系外賣組織者,快速準確地進行設(shè)臺（宴會廳主管和廚房廚師長必須到場負責）。4 According service sequence, set salad,soup,hot dish,dessert,dont mix it.（warm the chafing dish,Dont let hot food cold）.( 按照色拉,湯,熱菜,甜品的順序進行擺放,不要混淆（對布菲爐預(yù)加熱,不要使菜變冷）。5 Set up menu

9、tent card。(按照菜品的順序擺放菜卡。)6 Using fresh flower and decoration to decorate buffet line.( 用裝飾品裝飾餐臺。)7 If find equipment or dish is omitted, inform hotel staff prepare and send to outside site at once.( 如發(fā)現(xiàn)用品用具或菜品遺漏在酒店,及時通知酒店人員迅速送達。)8 Move hot bin,trolley,rubbish bin to the back pantry,clean the place,ke

10、ep the dish warm.( 把熱車,推車,放置在后臺,并整理好場地,有條件的話把熱車的電源插上（使菜保溫）。9 All set up is finished before 30 minutes when banquet staring.( 所有設(shè)臺在宴會開始前半小時準備完畢（宴會主管和廚房負責人再次檢查）10 Remove plastic membrane, set up service skewer （dont use service spoon serve noodles）。(在宴會開始前三十分鐘,拆除保鮮膜,放好服務(wù)刀叉（服務(wù)刀叉與菜品一一對應(yīng),不要發(fā)生類似于用勺去服務(wù)面條的錯

11、誤）。11 During the party time ask organizer about buffet line, dish quality, service quality. (Request him to write their commends in paper) (在服務(wù)過程中詢問組織者對菜品,自助餐臺,服務(wù)的滿意情況,確保與其有良好的交流。)Finish period：(結(jié)束期：)1 Tear down quickly and quietly,give bill to organizer to confirm and sign. (快速安靜地撤臺,給組織者帳單讓其簽字確認,并讓其做出對此次外賣服務(wù)的書面評價)。2 Take out all rubbish and equipment. (帶走垃