國際酒店餐飲部宴會(huì)服務(wù)手冊(cè)International hotelBANQUET SERVICE SOP-BQT-0006 - Set up for a Western Meal西式擺臺(tái)

1、國際酒店餐飲部宴會(huì)服務(wù)手冊(cè)International hotelBANQUET SERVICE SOP國際酒店餐飲部宴會(huì)服務(wù)手冊(cè)International hotelBANQUET SERVICE SOPSTANDARD OPERATING PROCEDURE標(biāo)準(zhǔn)操作程序SET UP FOR A WESTERN MEAL西式擺臺(tái)Task Number: BQT-0006Department: F&B BanquetingDate Issued: Nov. 2007Guest Expectation: I expect the table to be covered with clean lin

2、en and the setting is complete with appropriate clean and polished eating utensils. 我希望桌子是用干凈的桌布遮蓋同時(shí)布置好干凈、諍亮、合適的餐具 Time to Train: 30 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 the tables are set

3、 properly確保餐桌擺放合適3. To ensure the utensils are clean and polished確保餐具是干凈和錚亮的4. To ensure the correct utensils are set確保餐具擺放正確WHAT/ STEPS什么/步驟HOW/ STANDARDS怎樣/標(biāo)準(zhǔn)TRAINING QUESTIONS培訓(xùn)問題1) Establish the correct location of the table 餐桌擺放要合理Ensure the location of the table is right.確保餐桌要有正確的位置Set the cha

4、irs around the table according the number of guests.按照客人的人數(shù)布置餐椅Make sure the table top is clean and free of water spots.確保餐桌桌面是干凈和沒有水漬的Why should you establish the right location first?為什么要先為餐桌安排合理的位置？Why should you set the chairs according to the number of guests?為什么要按照客人的人數(shù)來安排椅子？Why should the tab

5、le be free of water marks?為什么桌面上不能有水漬？2) Lay the table cloth 鋪臺(tái)布Position the table clothes according to standard use the chair as guidance.鋪?zhàn)啦及凑找巫訑[放的標(biāo)準(zhǔn)來定位Do not touch the table cloth unnecessarily and ensure the middle fold is in the middle of the table.不要過多地觸摸臺(tái)布同時(shí)要確保臺(tái)布的中縫要在餐桌的正中 Should you have to

6、use two table cloth to cover the table, ensure the edge of the upper cloth is folded inwards and in the middle of the table.在餐桌上使用兩層桌布，確保桌布上面的邊緣線縫是向內(nèi)折疊的，在餐桌的中部Why should you use the chair as guidance?為什么你要使用椅子擺放的標(biāo)準(zhǔn)？Why shouldnt you touch the cloth unnecessarily?為什么不能過多地觸摸臺(tái)布？Why should the fold be in

7、 the middle?為什么臺(tái)布的中縫要在餐桌的正中？Why should you fold the edge of the upper cloth inwards?為什么你要讓臺(tái)布的邊緣線縫向里折疊？3) Set equipment 布置用具 According to the amount of the covers on the table set: 桌面布置按照餐位總數(shù)來：1. Salt & pepper shakers鹽盅&胡椒盅2. Ashtray and matches煙缸和火材3. One flower arrangement鮮花一盆Make sure it is in eas

8、y reach of the customer.確保這些是客人可以很容易拿到的Place napkin, use this as guidance for the rest of the setting. Napkins must be clean, pressed and folded into a napkin fold.餐巾定位，以餐巾的擺放來為其它的布置定位.餐巾一定要干凈，熨燙齊整的并且餐巾的邊緣線縫向內(nèi)的Place dinner knives on right hand side of the covers:擺放正餐刀在餐位的右手邊：1. Blade face in刀鋒向內(nèi)2. S

9、traight擺放筆直3. One thumb from edge of table和桌邊有一根拇指的距離Why set according to the covers?為什么要按照餐位來布置？Why one flower arrangement?為什么要有鮮花？Why should the items be in easy reach of the customer?為什么這些用具要使客人容易拿到？Why should you use the napkin for guidance?為什么要用餐巾來定位？ Why should the napkin be clean and pressed?

10、為什么餐巾要是干凈和熨燙齊整的？Why should the blade of the knife be inwards?為什么正餐刀的刀鋒要向內(nèi)？Why should you use the thump as a measure?為什么你要用拇指測量？Place dinner fork on left hand side of cover:擺放正餐叉在餐位的左手邊1. Straight 筆直擺放2. One thumb from edge of table和桌邊有一根拇指的距離Allow enough space between fork and knife to be able to pl

11、ace a dinner place 30cm. 在正餐刀和正餐叉的中間要留大約30CM 的空間擺放正餐盤Why should there be 30 cm between fork and knife?為什么要在正餐刀和正餐叉中間要留大約30CM的距離？4) Hold the cutlery by the handle; make sure no fingerprints are on the blades拿餐具的時(shí)候要拿柄，確保沒有手指印在刀刃上 Place the butter plate on the left side of the cover and the dinner fork

12、 6cm from edge of table.黃油盤在餐位的左邊，正餐刀距離桌邊6CM Place the butter knife on the plate. 黃油刀在黃油盤上5) Set glassware擺放杯具Place the white wine glass at the tip of knife, set the red wine glass above the white wine glass, left top corner and place the water goblet / glass on the right top. All three glasses toge

13、ther should form a triangle.白葡萄酒杯擺放在正餐刀的頂端，紅葡萄酒杯些許超過白葡萄酒杯擺放在它的左邊一點(diǎn)，水杯擺放在紅葡萄酒杯右邊上面。這三中杯子擺放在一起成三角型Make sure the glasses are polish and clean.確保所有杯具是干凈和錚亮的Why should you have the white wine glass closest to the guest?為什么你要讓白葡萄酒杯離客人最近？Why should the glasses be polished?為什么所有杯子要是錚亮的？Summary questions:總結(jié)1

14、. Why should you establish the right location first?2. Why should you set the chairs according to the number of guests?3. Why should the table be free of water marks4. Why should you use the chair as guidance?5. Why shouldnt you touch the cloth unnecessarily?6. Why should the fold be in the middle?7

15、. Why should you fold the edge of the upper cloth inwards?8. Why set according to the covers?9. Why one flower arrangement?10. Why should the items be in easy reach of the customer?11. Why should you use the napkin for guidance?12. Why should the napkin be clean and pressed?13. Why should the blade of the knife be inwards?14. Why should you use the thump as a measure?15. Why should there be 30 cm between fork and knife?16. Why should y