国际酒店集团餐饮筹备手册

国际酒店集团餐饮筹备手册内容摘要：

tion progress on a percentage basis.Each area with percentage construction progress should be reinforced by some mentsThe first section of the report consists of the facts and ments to justify all the % mentioned per areas.The second part of the report consists of a grid, that gives an overall site evaluation in percentage. All areas have to be listed in sequence then rated in a % construction progress. POLICIES AND PROCEDURES Food and Beverage administrationGeneral conceptConcept statementsOrganization chartsOutlet operating hoursDepartmental morning briefingFood amp。 beverage meetingStore requisitionFood amp。 beverage transfersFood amp。 beverage inventoryFamp。 B food controlEntertainment amp。 entertainersEntertainment agreementLinenFlower ordering amp。 storingOffice FFamp。 E Reporting to workUniformsGrooming and personal hygieneVacationsAnnual performance appraisalProbation period appraisalBudgetingFinancial forecast reviewEntertainment checksLost checksMeal couponsComp. Meal vouchers and bev. CouponsCash handlingCost control reportProfit amp。 loss reportStaff clock – in reportDaily revenue reportFood accounting procedureBeverage accounting procedureCredit facilities for VIP and othersDuty Famp。 B managerHealth inspections KitchenConcept statements Organization chartsSatellite kitchen organizationFood handlingFood preparationBacteria amp。 toxin descriptionBacteria amp。 toxin preventionFood poisoningStorage amp。 stock rotationPersonal hygieneGrooming amp。 uniformsFood transportationEquipment sanitationVacuum packingMorning briefingReporting to workPerformance evaluation Food and Beverage outlets Concept statements Organization charts Service concept Beverage department organization Outlet opening Mise en place Outlet closing Table setup reservation taking Equipment cleaning Buffet setup Children service General service sequence Greeting guests upon arrival Menu presentation Food order taking Beverage order taking Wine order taking Selling by remendation Carrying food from the kitchen Carrying beverages from the bar Food service Beverage service Wine service Buffet service Coffee and tea service Table clearing Guest farewell greetings Banquet Banquet sales correspondence Banquet sales appointments Banquet sales planning Banquet sales reports Banquet sales meetings Cocktail amp。 reception packages Banquet buffets General service sequence Service sequence briefing Guest wele Banquet checklists Beverage service Back of house organization Equipment storage Bar equipment Menu engineering amp。 cost control Buffet control Bill preparation amp。 settlement Banquet log book Banquet revenue reports Banquet event orders Banquet rental Casual labor Service Mise en place Door knob menu sequence Order taking Selling by remendation Carrying food from the kitchen Food service Beverage service Breakfast service Tray/trolley removal Delivery time Room service equipment Billing Log book amp。 revenue report Product knowledge Pool Service General concept Pool area cleaning Furniture setup Guest registration General service sequence Bar service equipment Stewarding General organization Hygiene Dishwashers Pot washing Silver polishing Garbage collection Garbage area cleaning Receiving area cleaning Kitchen equipment cleaning Machinery cleaning Grease trap cleaning Floor cleaning Pest control Public area cleaning Night cleaning OPERATIONAL CHECK LIST, ON SITE PREPARATIONLegala. appoint local lawyerb. verify and obtain operating licenses for: Hotel Food outlets Beverage outlets (liquor license) Entertainment Pool Parking Dry cleaning Othersc. obtain copy of local innkeeper’s lawd. establish courtesy carde. obtain vending machinesf. obtain concessionaire leasesg. appoint local auditors Operationa. establish orientation for GM at corporate officeb. obtain copy of standard concessionairesc. verify the security guards provision by general contractord. organize security for storerooms and administration office during constructione. verify insurance coverage by contractor for the sitef. verify safety and caution signage throughout the siteg. establish purchasing proceduresh. establish receiving proceduresi. establish reservation policy and proceduresj. hotel opening ceremony meetingk. establish and break down of opening meeting l. obtain approval from corporatem. establish maintenance and service contracts such as: elevators TV and radio Window cleaning Cleaning for kitchen and public areas Gardening and plants Black top areas Pool maintenance Extermination Ice makers and refrigeration PC, heating, ventilation TelephoneInvestigate possible tenants for consideration in hotel such as: Airlines Barber Florist Kiosks Car rental Cable/telex Beauty shop Pharmacy Shoe shine stand Check room concessionaires Photographer Jewellery shop Vitrines for rent Taxi stand Record shop Art gallery Perfume shop Parking Tour agency Travel agent Bank Others Start department heads meeting Start forecast meetings Establish par stocks Food and beverage Guest supplies Linen Engineering storesFinance prepare contract summary and implications for GM detail owner and operator obligations make timetable of action list per contract establish working capital arrangement break down preopening budget in accordance with contract amount establish and verify accounting equi。