香格里拉餐饮（宴会部页）标准工作程序（英文DOC 36页）

精品资料网（）25万份精华管理资料，2万多集管理视频讲座精品资料网（）专业提供企管培训资料DEPARTMENT:BanquetJOBTITLE:ServiceAssociateTASKNO:SOPBQT001TASK:ReadytobeondutyEQUIPMENTREQUIRED:Keys,checklistWHATTODOHOWTODOITWHYReadytobeonduty.-Staffmustbeontimetocometoworkwithsmile,cleanuniformandwellgroomed.-Hotel’sstandard.PREPAREDBY:APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:TeamLeaderTASKNO:SOPBQT002TASK:HowtoopenafunctionroomEQUIPMENTREQUIRED:Functionroomkey,openingcheckinglistWHATTODOHOWTODOITWHYAllmustbereadyforservice30minutespriortothefunctionsstart.-CheckthesetupofthetabletopandreadinessoftheutensilsintheServiceStation.-Ensurethatallofthepreparationisdoneintime.-Arrangetheappropriateassignmentstothestaff.-Getitrightthefirsttimeandeverysingletimewillhelptomakeourguestfunctionenjoyable,thiswillpleasethem.-Todelightourcustomersbybeinghelpfulisasignofcourteousservice.-PlanningtoensurethefunctioncanbesuccessfulispartofourprofessionalserviceandofShangri-Lacare.PREPAREDBY;APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:ServiceAssociateTASKNO:SOPBQT003TASK:HowtoopenanbarEQUIPMENTREQUIRED:Table,skirting,tableclothWHATTODOHOWTODOITWHYSetthebartable.Setglasswareontable.Setliquors.-Setthebartablewithskirting.*Tablemustbeingoodconditionandbalance.*Tableclothandskirtingmustbewellpressedwithoutanystainandholes.-Settheglasswareaccordingtothetypesofbeverageordered.-Allglasswaremustbefreeofspotsandnochip.-Showourstandardswhichwillpleaseourguest.-Showwecareforourguests.-Showourstandardsandtodelightourguests.-Ensuresufficientglassware.-Arrangetheliquorindescendingorderintermofbottleheightwiththetallestbottleinthemiddle.-Allbottlesmustbefull.-Allbottlesmustbecleanwithoutanystain.-Showourhonesty.PREPAREDBY:APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:TeamLeaderTASKNO:SOPBQT004TASK:DailyBriefingEQUIPMENTREQUIRED:Whiteboardandbriefingbook.WHATTODOHOWTODOITWHYDailybriefing.-Toconductpre-servicebriefingon:@Hotelinformation.@Dailyroomoccupancy.@VIP’sarrival/in-house.@Customerdelightpractices.@Customer’scomments.@Dailychef’sspecial.@Item/dishestorecommend.-Toensurestaffarewellinformedonadailybasistoperformtheirjobeffectively.PREPAREDBY:APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:ServiceAssociateTASKNO:SOPBQT005TASK:HowtocheckabuffetEQUIPMENTREQUIRED:EventorderWHATTODOHOWTODOITWHYCheckthetable.Checkthefooditems.Checkchinawareandcutleries.-CheckthenumberofbuffettablesagainstAttendance.*Makesureenoughseatstosittheguests.-Checkthedistributionoffooditems.-Checkthepresituationoffooditems.-CheckthequantityofallchinawareandcutleriesaccordingtotheAttendance.*Makesureallchinawareandcutleriesarefreeofspots.-Getitrightthefirsttimeandeverysingletimeisveryimportanttodelightourcustomer-Takingpersonalcareandresponsibilitytoensureguest’ssatisfaction.-Toensurehaveenoughsupplytodelightourcustomer.Checkthebar.-Enoughbeveragestobeofferedforthegusts.-Enoughglasswaretobeserved.Allglasswaremustbefreeofspotsandnocrack.PREPAREDBY:APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:TeamLeaderTASKNO:SOPBQT005TASK:Howtocheckabuffet(continue)EQUIPMENTREQUIRED:ChecklistandevenorderWHATTODOHOWTODOITWHYThefollowingcanbetakenintoconsideration:@Numberofbuffettablesagainstattendance.@Distributionoffooditems.@Presentationoffooditems.@Replacement’sfrequency.-Liaisewithcheftocheckbuffetforstandards:-Numberofbuffettablesagainstattendance.-Distributionoffooditems.-Presentationoffooditems.-Accordingtheeventordertochecktheitemsofthefoodsetup.-Accordingtheeventordertocheckthebarsetup.-Getitrightthefirsttimeandeverysingletime,italsodelightsourguests.PREPAREDBY:APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:ServiceAssociateTASKNO:SOPBQT006TASK:HowtocheckafunctionroomEQUIPMENTREQUIRED:EventorderWHATTODOHOWTODOITWHYPickupeventorder.-Eventordertobecollectedbytheclerkformthecateringofficeeveryday.-Roomsetupmustfullyachieverequirefromtheeventorder.*Whiteboardandflipchartmustbecleanandwithoutdustandmarkerprints.*Markersshouldbetestedbeforefunctionstarts.-Getinformationassoonaspossibletooperatethefunction,thisshowsprofessionalservice.-Careforthecustomerguestsatisfactionandenjoyment.-Takingpersonalcaretodelightcustomer.-ComfortourcustomerofmakethemfeelthattheymaketherightchoicetohavefunctioninShangri-LaHotel.-Checkthefloorcarpet.*Floorshouldbecleanwithoutdustof8wastepapersbaskets.-Checktheaircondition.*Air-consetat20-21degree.-Checkthelighting.*NoblownbulbandsettheAV.Presentationlightingasneeded.PREPAREDBY:APPROVEDBY:DESIGNATIONServiceManagerSIGNATURE/DATEDESIGNATIONGeneralManagerSIGNATURE/DATEDEPARTMENT:BanquetJOBTITLE:ServiceAssociateTASKNO:SOPBQT006TASK:Howtocheckafunctionroom(c