《餐厅员工实操培训管理资料国际酒店餐饮部宴会服务手册International Hotel Banquet SERVICE SOP-BQT-0008 - Set Up Coffee Tea Break咖啡茶茶歇的布置.doc》由会员分享，可在线阅读，更多相关《餐厅员工实操培训管理资料国际酒店餐饮部宴会服务手册International Hotel Banquet SERVICE SOP-BQT-0008 - Set Up Coffee Tea Break咖啡茶茶歇的布置.doc（13页珍藏版）》请在taowenge.com淘文阁网|工程机械CAD图纸|机械工程制图|CAD装配图下载|SolidWorks_CaTia_CAD_UG_PROE_设计图分享下载上搜索。
1、国际酒店餐饮部宴会服务手册International hotelBANQUET SERVICE SOP国际酒店餐饮部宴会服务手册International hotelBANQUET SERVICE SOPSTANDARD OPERATING PROCEDURE标准操作程序SET UP A COFFEE / TEA BREAK咖啡/茶歇的布置Task Number: BQT-0008Department: F&B BanquetingDate Issued: Nov. 2007Guest Expectation: I expect coffee and tea breaks to be set
2、up in a consistent manner with sufficient and correct utensils with a selection of teas, fresh coffee and freshly made snacks / sweets or food items.我希望茶歇要有同样的风格和充足的用具，要有新鲜的咖啡和精选的茶叶、新鲜的小吃/甜品或其它的食品Time to Train: 60 minutesWhy is this task important for you and our guests?为什么这项任务对我们的客人和你是如此重要？Answers
3、回答：1. To maximize guests satisfaction可以满足客人的最大期望值.2. To ensure that breaks are set up consistently确保茶歇的品质始终如一3. To ensure there is a good selection on offer for the guests确保客人有足够的选择4. To ensure that all breaks have the correct equipment tools确保所有的茶歇有正确的工具WHAT/ STEPS什么/步骤HOW/ STANDARDS怎样/标准TRAINING Q
4、UESTIONS培训问题1) Refer to event order查阅宴会单Read through event order, check what is the time for the refreshment and type of snacks?从头阅读一下宴会单，确认提供点心的时间和种类Coffee/tea and snack must be fresh and 15 minutes early before actual time.咖啡/茶和小吃一定要新鲜并且在实际的时间前15分钟准备好Number of persons for coffee break should be pr
5、e-arranged before the refreshment.在点心准备以前要预先统计好茶歇的人数Why should you read the event order and check the time?为什么你要从头阅读宴会单并检查时间？Why must coffee and tea be fresh?为什么咖啡和茶要是新鲜的？ Why 15 minutes before?为什么要提前15分钟？2) Set up coffee station布置咖啡服务台Lay out the tables required according to the floor plan and numb
6、er of guests.桌子的布置要按照平面图和客人的人数来制定(Table can differ from hotel to hotel. Options; Oblong, rectangular, metal/glass, etc.)（桌子可能因为酒店的不同有不同的选择；有长方型，矩型，金属/玻璃，等）Why should the tables be set up according to the floor plan?为什么桌子要按照平面图来布置Less than 20 PAX20人以下1. On a banquet set with the correct white tablecl
7、oth and skirt.在茶歇的布置中使用白色的台布和以之相配的台裙2. Place in centre furthest from the guest.摆台的地方要在活动房间的正中并远离客人区域3. Place on the coffee station cups, saucers and teaspoons, one and half times the amount of guests.咖啡杯、碟和咖啡勺要摆放在咖啡服务台上，数量要是客人数量的一倍半4. Teaspoons must be placed on saucer behind the cup, with the handl
8、e near the cup handle on the right hand side. 咖啡勺要放置在咖啡碟的上面和咖啡杯的后面，手柄要朝向右手方向靠近咖啡杯柄要和咖啡杯的杯柄方向一致5. Place a main plate with a three fold for one bowl of white sugar and a bowl of coffee sugar. Also place a small jug of milk.在放置糖、奶的盘子里要有3个盅分别放置白糖、黄糖和奶盅6. One bowl of tea and a similar sized bowl both und
9、erlined with an entree plate.茶碗和相类似的碗都要用主菜盘来做垫盘7. Tray jacks and stands will be placed by coffee station located in the foyer.托盘垫和托盘架要摆放在休息厅的咖啡服务桌的地方More than 20 PAX20人以上On a Banquet Table (1 per 80 pax)一张宴会桌（1张供80人）1. Set with the correct white tablecloth and skirt.布置上白色的桌布和以之相配的台裙2. Place in centr
10、e furthest from the guest.摆台的地方要在活动房间的正中并远离客人区域 3. Place on the coffee station cups and saucers; ensure to place more coffee cups than the number of guests.在咖啡服务桌上布置咖啡杯、碟，确保要有超过实际客人人数的数量4. One bowl of tea and a similar sized bowl both underlined with an entree plate is to be placed in front of the h
11、ot plates. 茶碗和相类似的碗都要用主菜盘来做垫盘On a Half Moon (1 per 60 pax)一张半圆桌（一张供60人）1. Set with the correct white tablecloth and skirt. 布置上白色的桌布和以之相配的台裙2. Place an empty bowl underlined with an entree plate, two ashtrays and an entree plate with a three fold napkin for milk.放一个有垫盘的空碗、两个烟灰缸和一个放有喝牛奶时使用的三折餐巾的垫盘3. T
12、wo mint bowls are required for the white sugar and the coffee sugar. They are both underlined with side plates.两个有垫盘碗用来盛白糖和黄糖4. Teaspoons are arranged neatly in a bread basket and also placed on the half moon咖啡勺整齐地放置在半圆桌上的面包篮里5. Tray jacks and stands will be utilised by the foyer coffee station.托盘垫和
13、托盘架要摆放在休息厅的咖啡服务桌的地方3) Lay table cloth (Optional)铺桌布（可选择）Lay tablecloth without stain, torn and holes.铺上的桌布不能有污渍，裂缝和洞Why should the cloth be free of stains?为什么桌布不能有污渍？4) Skirt the table (Optional)围台裙（可选择）Use the skirting clips to skirt the table.用台裙夹将台裙围在桌子上Skirting must be well pressed and straight
14、without stains and holes台裙一定要是笔直的熨烫齐整的，没有污渍和洞Why should you use clips for the skirting?为什么要用台裙夹来围台裙？5) Set cups and saucers摆放杯子和垫盘Set required number of cups and saucers on left end of table. Stack two cups high.摆放足够的杯子和杯垫在咖啡服务桌的左边尽头。分两层堆放Set as per function sheet. Do not use chipped or cracked chin
15、aware.在每个活动期间，不要摆放有裂纹和破口的瓷器Why should you stack two high?为什么你要分两层堆放？6) Set required flatware摆放必须的餐具Set coffee teaspoon on the right side of cup and saucer.将咖啡勺摆放在咖啡杯和咖啡碟的右边All flatware should be neat, free of water spots.所有的餐具必须是整洁和无污渍的Why should the teaspoon be on the right?为什么咖啡勺要在右边？Why should th
16、e flatware be free of stains?为什么餐具要没有污渍？7) Set coffee pot/machine.摆放咖啡壶/咖啡机Set two-polished coffee pot mid way on table and forward the backside.摆放两个擦拭诤亮的咖啡壶在桌子中间可以迅速地拿到后面的地方One for coffee, the other for hot water. Or Set up and connect the automatic coffee machine. Check the quantity of beans in th
17、e grinder.一个装咖啡，另一个装热水或者安装一台自动咖啡机并且检查里面的咖啡豆够不够用Why should the pots be polished?为什么要把咖啡壶擦拭诤亮？Why one for coffee and one for hot water?为什么一个用来装咖啡另一个用来装热水？Why should you check the quantity of the beans?为什么你要检查咖啡豆的数量？8) Set tea bags摆放茶包Place tea box filled with a selection of different tea bags on the t
18、able.在咖啡服务桌上要摆放用不同种类茶包装满的茶盒Place small bowl (e.g. cereal bowl) next to the tea box for the used tea bags.摆放小碗（例如麦片碗）在茶盒的旁边用来放置用过的茶包Why should the box be filled?为什么要把茶盒装满？ Why should there be a selection of tea bags?为什么在这里要不同种类的茶包？Why should you use a small bowl for the used bags?为什么你要用小碗来装用过的茶包？9) S
19、et lemon rings摆放柠檬圈Place a small dish of lemon rings on table.摆放一个小盘装柠檬圈放在咖啡服务桌上Lemon must be fresh & washed before cutting.在切柠檬圈之前要保证柠檬是干净和新鲜的Place small bowl (e.g. cereal bowl) next to the lemon for the used lemon.摆放小碗（例如麦片碗）在柠檬的旁边用来放置用过的柠檬圈Why do you add lemon?为什么你要增加柠檬？Why should the lemon be fr
20、esh?为什么要让柠檬保持新鲜？Why do you a small bowl next to the lemon?你为什么要在柠檬旁边放置一个小碗？10) Set sugar bowl and creamer放置糖缸和奶盅Place the sugar bowl with packets of raw sugar, plain refined sugar and sweet low sugar on the table.摆放糖缸在咖啡服务桌上，里面有小包的白砂糖、普通糖和低糖的糖包The sugar bowl must be cleaned before refilling to the s
21、ugar packets.在添装糖包前一定要清洁糖盅Why do you have three different sugars?为什么你要有三种不同的糖？Why must the bowl be cleaned in advance?为什么一定要提前清洁糖缸？11) Add creams and fresh milk添加奶油和新鲜牛奶Add the cream & the milk into the creamer for the guest. Handle of creamers must face the guest for easy handling.为客人在奶盅中添加奶油和牛奶，奶盅
22、的把手必须是朝向客人和客人容易拿到的Cream and milk must be fresh.奶油和牛奶必须是新鲜的Why should the handle face the guests?为什么要让把手朝向客人？Why should the milk, creamer be fresh?为什么牛奶和奶油要是新鲜的？12) Set juices (if required)摆放果汁（如果需要）Place the pitchers of juice in a bowl of crushed ice on the right side of urns.Or Placed the juice dis
23、penser on the table and fill the inside tube with ice.把装果汁的果汁壶放在一个装有碎冰的碗里，放在茶壶的右边或者把里面装着冰的果汁机放在桌上Add two slices of orange in the orange juice and slices of apple to the apple juice.在柠檬果汁里加放两片柠檬，在苹果果汁里加放两片苹果Why do you use crushed ice?为什么你要用碎冰？Why do you add the slices?为什么你要在果汁中加东西？12) Set glassware摆放
24、杯具Place the required number of glasses on the table next to the juice pitches.在果汁旁边摆放要求数量的杯子 Glasses must be free of spots and cracks.杯子一定不能有裂纹和污点Why do you place the glasses next to the juices?为什么你要把杯子摆放在果汁旁边？Why should the glasses be clean?为什么杯子要是干净的？13) Set B/B plate (if pastries are required)摆放面
25、包盘（如果有西点的要求）Set the required number of B/B plates on the table.摆放数量充足的面包盘在桌上Set the dessert forks in a folded napkin on a plate. 用餐巾包好甜品叉放在盘子里Flatware & chinaware must be without spots and chips.餐具和瓷器都不能有污点和裂纹Buffet signs should match with all items on table.所有的食品都要有相配的标牌放在桌上Why do you use B&B plate
26、s?为什么你要用面包盘？Why do you place the dessert forks in a napkin?为什么你要用餐巾来包裹甜品叉？Why should the signs match the food?为什么要使用食品标牌？14) Decoration装饰Ensure the decoration is according to the theme. Place props on the table as decoration accordingly.确保装饰要和主题一致。 根据装饰要求不同摆放不同的装饰道具Why do you decorate according to t
27、he theme?为什么你的装饰要和主题一致？Summary questions:总结1. Why should you read the event order and check the time?2. Why must coffee and tea be fresh?3. Why 15 minutes before?4. Why should the tables be set up according to the floor plan?5. Why should the cloth be free of stains?6. Why should you use slips for t
28、he skirting?7. Why should you stack two high?8. Why should the teaspoon be on the right?9. Why should the flatware be free of stains?10. Why should the pots be polished?11. Why one for water and one with hot water?12. Why should you check the quantity of the beans?13. Why should the box be filled14.
29、 Why should there be a selection of tea bags?15. Why should you use a small bowl for the used bags?16. Why do you add lemon?17. Why should the lemon be fresh?18. Why do out a small bowl next to the lemon?19. Why do you have three different sugars?20. Why must the bowl be cleaned in advance?21. Why s
30、hould the handle face the guests?22. Why should the milk, creamer be fresh?23. Why do you use crushed ice?24. Why do you add the slices?25. Why do you place the glasses next to the juices?26. Why should the glasses be clean?27. Why do you use B&B plates?28. Why do you place the dessert forks in a napkin?29. Why should the signs match the food?Now ask the trainee to practice the task from start to end to test competency. -酒店管理手册前厅、客房、餐厅、人事、保安、工程、营销、行政、总经办开业、入职、招聘、设计、程序、标准、SOP酒店管理之家