餐厅规章制度中英文.docx

餐厅规章制度中英文.docx

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餐厅规章制度中英文

Documentnumber【980KGB-6898YT-769T8CB-246UT-18GG08】

餐厅规章制度中英文

BANQUETBESTPRACTICESIMPLEMENTATIONRECORD

咖啡厅最佳操作规程实施记录

ITEM

JAN

FEB

MAR

APR

MAY

JUN

1Allair-conditionersareswitchedononlyonehouraheaddailyoperationisbeginning

餐厅的空调系统电源在营业前一小时才能打开

2Allelectricalappliancesareswitchedoffwhennotinuse

所有电器不用时需关掉电脑

3Switchofflightsafteruse

不用时关灯

450%lightsonforpreset-upandstaffset-up

在布展及摆台时把灯光调至50%状态

5Turnofflightsbulbsafterdailyoperationisfinished

每日营业结束后关闭所有照明电源

6TurnofflightsofBallroomandB1foyerwhenfunctionfinish

宴会结束后及时关闭二楼及B1走廊灯

7Turnoffelevatorwhenfunctionfinish

在宴结束后及时关闭扶手电梯

8Reuseofglasscovers

重复利用杯盖

9Reuseofcoasters

重复利用杯垫

10Reuseofpencilandnotepad

重复利用会议用纸及铅笔

11Reuseofmatchesboxes

重复利用火柴

12Shutoffthewatertapomnivorously,donotusehotwater

随时手关闭水龙头,不必用热水就不用

13Closeallrefrigeratorsdooromnivorously,aswellallicemachinescoverboard

随时手关闭冰箱冷柜的门与制冰机盖板

14Usereusablepaperforallinternalpurpose

内部使用可重复利用的纸张

15Banquetnotusingbronzedlogoheadpaperformeeting

宴会部不以烫金抬头纸作为会议用纸

16Asmuchaspossibletousenaturallightingresources

尽量使用自然淘汰或其它能源

17Banquettakesbackunusedbreadwhichbeenfromcoffee/teabreak,andsendbacktoPastryforotherpurpose

宴会部咖啡/茶点,多余的面包须送还饼房

18Banquetuseartificialflowerstodecoratetablesinsteadoffreshflowers

宴会部摆台以人造花替代鲜花

19Warmer/HeatingTrolliesshouldbeturnedoffafteruse

加热器用后须关闭

Checkedandsignedby检查：

OutletManager部门经理：

Verifiedandsignedby审核：

DirectorofF&B餐饮经理/总监：

*Pleaseputatickifcompleted请在完成的项目栏中划对号.

COFFEEGARDENBESTPRACTICESIMPLEMENTATIONRECORD

咖啡厅最佳操作规程实施记录（7-12月）

ITEM

JUL

AUG

SEP

OCT

NOV

DEC

1Unusedbutterisreturnedtothekitchenforcooking

将客人未用过的黄油送回厨房用于烹调（咖啡厅）

2Useenvironmentalfriendlyshoppingbags

利用环保购物袋

3Recyclestoryfoambuffetdecorationandoutsideofhotel

重复利用自助餐装饰泡沫可用于外卖

4Reuseofstirs

搅棒的重复使用

5Reuseofcocktailpicks

果签的重复使用

6Reuseofmatchboxes

火柴盒的重复使用

7Shutoffthewatertapomnivorously.Donotusehotwaterwheneveritisunnecessarily

随手关闭水龙头,不必用热水就不用

8ReuseusedInfrasyssingleandduplicabledoublelayerpaperrollstomakenotepadsforstaff

双联与单联打印纸,制成记录本供员工使用

重复利用杯盖

9Closeallrefrigerators`dooromnivorously,aswellallicemachines`coverboard

随手关闭冰箱冷柜的门与制冰机盖板

10Asmuchaspossibleusingofnapkininsteadofpapernapkins

尽量使用面巾,以减少纸巾的使用（咖啡厅）

11Usereusablepaperforallinternalpurpose

内部使用可重复利用的纸张

12RoomServicetakesbackfruitsamenitiesfromguestrooms,andmustsendtokitchensandbarsforotherpurposeifqualityisacceptable

送餐部从客房收回的水果,如无裨上的问题,必须送给厨房与酒吧用于其它用途

13Superfluoushotcoffee/teacanbeusedforicedteaorcoffee

多余的热咖啡/茶可用于制作冻咖啡/茶

14Thelemonusedforcoldlemonteacanbeusedforwashingdishes

冻柠檬茶用过的柠檬角,可以用于浸泡餐具

Checkedandsignedby检查：

OutletManager部门经理：

Verifiedandsignedby审核：

DirectorofF&B餐饮经理/总监：

*Pleaseputatickifcompleted请在完成的项目栏中划对号.

LOBBYLOUNGEBESTPRACTICESTMPTEMENTATIONRECORD

大堂酒廊最佳操作规程实施记录（1-6月）

ITEM

JAN

FEB

MAR

APR

MAY

JUN

1Allair-conditionersareswitchedononlyonehouraheaddailyoperationisbeginning

餐厅的空调系统电源在营业前一小时才能打开

2Allelectricalappliancesareswitchedoffwhennotinuse

所有电器不用时需关掉电脑

3Allchandeliersareturnedoffduringtheday

吊灯在白天可以不用

4Switchedofflightsafteruse

不用时关灯

5Unusedindividualsachest/containerfromtablesarenotthrownbutreusedafterchecking

将餐桌上客人未用过的单包装的物品重新储存,检查后再利用不丢掉

6Turnoffalllightingbulbsafterdailyoperationisfinished

每日营业结束以后关闭所有照明电源

7Reuseofglasscovers

杯盖的重复使用

8Unusedpapernapkinstobecollectedbackforrecycling

餐巾纸的重复使用

9Reuseofcoasters

杯垫的重复使用

10Reuseofcocktailpicks

搅棒的重复使用

11Reuseofusedmatchboxes

果签的重复使用

12Reuseofusedmatchboxes

火柴盒的重复使用

13Shutoffthewatertapomnivorously,donotusehotwaterwhereveritisunnecessary

随手关闭水龙头,不必用热水就不用

14Reuseusedinfrasyssingleandduplicatedoublelayeredpaperrollstomakenotepadsforstaff

随手关闭冰箱冷柜的门与制冰机盖板

15Usereusablepaperforallinternalpurpose

内部使用可重复利用的纸张

16Superfluoushotcoffee/teacanbeusedforiced

多余的咖啡/茶可用于制作冻咖啡/茶

17Warmersshouldbeturnedoffaftercloselobbylounge

加热器在大堂吧关门后关闭

18Thelemonusedforcoldlemonteacanbeusedfordishwashing

冻柠檬茶用过的柠檬角可用于泡餐具

Checkedandsignedby检查：

OutletManager部门经理：

Verifiedandsignedby审核：

DirectorofF&B餐饮经理/总监：

*Pleaseputatickifcompleted请在完成的项目栏中划对号.

HotelOrientationScheduleofAugust2003

饭店入职培训计划

AUG26

0900-0920

GettoKnowYou

破冰

TrainingDept

0930-1120

SLIMIntroduction

集团介绍

TrainingDept

1130-1140

EXCOMIntroduction

管理人员介绍

EXCOM

1140-1200

GMSpeech

总经理发言

QM

1300-1330

WarmupExercise

暖身活动

TrainingDept

1330-1430

Grooming&Hygiene

仪容仪表

TrainingDept

1430-1545

ProductKnowledge-Rooms

房务部介绍

RoomTeam

1545-1630

ProductKnowledge-F&BService

餐饮部介绍

F&BTeam

1630-1700

FinanceIntroduction

财务部介绍

FC

1700-1730

S&MIntroduction

销售部介绍

DOM

AUG27

0900-1010

CustomerDelightProgramIntroduction/

ExcellentServiceinRasaRiaResort

令客人喜出望外计划

TrainingDept

1020-1100

EmployeeHandbook

员工手册

HRM

1100-1200

HRPhilosophy

人力资源部介绍

HRM

1300-1330

WarmupExercise

暖身活动

TrainingDept.

1330-1500

Fire&EmergencyProcedure

紧急措施

ChiefEngineer

1500-1530

HotelSecurity

饭店保安

SecurityManager

1540-1620

TelephoneCourtesy

电话礼仪

TrainingDept.

1630-1730

HotelTour

饭店介绍

TrainingDept.

AUG28

0900-0950

GoldenCircleProgram

金环计划

ChristinaLin

1000-1050

StrategicPlan

战略计划

TrainingDept.

1100-1200

Vision&GuidingPrinciple

远景目标

TrainingDept.

AUG29

1300-1330

TeamBuilding

团队合作

TrainingDept.

1330-1400

Shangri-LaFoodSafety

ManagementSystem

香格里拉食品

安全管理体系

Hygienist

1405-1505

BasicEnglishTraining

基础英s文

TrainingDept.

1510-1630

ProductKnowledgeQuiz&Feedback

产品知识测试

TrainingDept.

0900-1730

Shangri-LaCareI

香格里拉翔I

Angels

JOBDESCRIFTION

SECTIONONEJOBOUTLINE

JobTitle

ServiceAssociate

Department

FoodandBeverage-Service

ReportsDirectlyTo:

FoodandBeverage

JobCode

FBSA

JobGrade

5

ReportsDirectlyTo:

ServiceManager

Supervises

OtherRelationships:

KitchenSecurity

StewardingFinance

HousekeepingFrontOffice

EngineeringHumanResources

JobSummary/Purpose:

Toupsellandprovidefoodandbeverageservicesinaccordancewiththepoliciesandguidelinesofthehotel.Delightsourcustomersbyprovidingthemwiththehighestpossibleserviceexcellence.

KeyAreas:

1.MultiSkilling3.Training

2.CustomerRelations4.EnvironmentAwareness

Preparedby:

Approvedby:

Date:

Updatedby:

Approvedby:

Date:

JOBDESCRIPTION

SECTIONTWOKEYARFAS

JobTitleServiceAssociate

RESPONSIBILITIES

ACTIVITIES

1.MultiSkilling

Hostessing:

a.Answeringoftelephonecallsaccordingtotheminimumstandards.

b.Takesreservationsandcoordinatesbooking.

c.Welcomingandgreetingguests.

d.Thankingguestupondeparture.

Waitering/waitressing:

a.Seatingtheguests.

b.Presentingthemenus.

c.Takingdrinkorders.

d.Servingbeverages.

e.Takingfoodorders.

f.Servingplatedfood.

g.Clearingplatesandglasses.

h.Changingashtrays.

i.Servingdessert.

j.Servingafterdinnerdrink,coffeeortea.

k.Checkingguestsatisfaction.

l.Presentingbills.

Bartendering:

a.Preparesbarforopening.

b.Checktheopening/closingstockleveland

recordinventoriesforrequisitions.

c.Reportalldiscrepanciesinappropriate.

e.Cleansandrefillicebins.

f.Ensurebarareaiscleananddryatalltimes.

g.Preparesalldrinksasperrecipeswithcorrectglasswares.

h.Closingthebarandcompletesdailyreports.

Cashiering:

a.Receivesfloatmoneyatthebeginninganddepositattheendofdutyinaccordancewithhotelpolicy.

b.Recordallfood,beverageandmiscellaneoussalesaccurately.

c.Ensureallkindsoftransactionsareverified.andclearedappropriatelyinInfrasyssystem.

JOBDESCRIPTION

SECTIONTWOKEYARFAS

JobTitleServiceAssociate

RESPONSIBILITIES

ACTIVITIES

2.CustomerRelations

3.Training

4.EnvironmentAwareness

a.Handlesallinteractionswithasmile,calmandcourteousmanner.

b.Attendtoguest’sneedsandrequirementspromptly.

c.Tocheckcustomerssatisfactionduringmealperiod.

d.Ensureservicesequenceisaccordedtotheconvenienceoftheguests.

e.ToDemonstraterespect,humility,courtesy,andhelpfulnessthroughsinceriyt.

f.Toachievecustomerloyaltythroughdelightingthecustomersbypracticingrecognition,anticipation,flexibleandrecoveryservice.

a.Toattendallpersonaldevelopmentclassesassignedornominated.

b.Toparticipatefoodandbeveragemenuknowledgesessionweekly.

c.Consistentlypracticeguidingprinciplesachievingcustomerdelight.

a.Reduceswasteandre-useasmuchaspossible.

b.Recycleswheneverpossible.