某五星级大饭店餐饮宴会部标准工作程序英文原版(编辑修改稿)

某五星级大饭店餐饮宴会部标准工作程序英文原版(编辑修改稿)内容摘要：

sy reach of the customer. Show we care for the customers of making them feel they made right choice to have their function at ShangriLa Hotels. Care for customer fined proper hygiene is part of our ShangriLa care. Proper professional service is very important for a caring service. Customer satisfaction will happen if we provide the best possible environment for their enjoyment. PREPARED BY: APPROVED BY : DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Team Leader/Service Associate TASK NO: SOP BQT 009 TASK: How to check a function room (continue) EQUIPMENT REQUIRED: bone late, small bowl, soup spoon, chopsticks, soya sauce dish, silver spoon with stand, all purpose wine glass, red wine glass, maotai glass, napkin, ashtray with match, piece of toothpick, lazy susan, flower WHAT TO DO HOW TO DO IT WHY Standard table setup for Chinese sit down meal. The following is the standard table set up for private dining room. Must be clean and free from strain, no chips and no cracks. Must be polished and shining. Must be polished and no chips and no cracks. We have table set up for 8, 10, 12 and 16 pax. (attached with table top set up for 8 pax) Per out restaurant standard table set up. Hygiene and guest convenience. Hygiene and guest convenience. Hygiene and guest convenience. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 010 TASK: How to set up a coffee break EQUIPMENT REQUIRED: Coffee urn, cup and saucers, tea spoon, creamer WHAT TO DO HOW TO DO IT WHY Refer to event order. Set up coffee station. Set banquet table. Lay table cloth. Skirt the table. Read through event order, check what is the time for the refreshment and type of snack. * Coffee/tea and snack must be fresh and 15 minutes early before actual time. Number of persons for coffee break should be prearranged before the refreshment. * Coffee break station set up with coffee cups and food items, additional, placing props on the table as decoration, coffee station must have sugar, creamer, milk. * Table signs should match with all items on table. Lay out the oblong tables required according to the floor plan and number of guests. Lay tablecloth without stain, torn and holes. Use the skirting clip to skirt the table. * Skirting must be well pressed and straight without stains and holes Take personal care and responsibility to ensure that guests get what they want is part of ShangriLa care. To ensure that guests get what they want. Show that we care and delight our guests. Get it right the first time and every single time is part of a caring service. Shows care and sincerity for our guest needs. Maintain a standard to delight our customer. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITL: Service Associate TASK NO: SOP BQT 010 TASK: How to set up a coffee break (continue) EQUIPMENT REQUIRED: Coffee urn , cup and saucer, tea spoon, creamer WHAT TO DO HOW TO DO IT WHY Set cups and saucers. Set required flatware. Set coffee pot. Set tea bags. Set lemon rings. Set sugar bowl and creamer. Set required number of cups and saucers on left end of table. * Set as per function sheet. Do not use chipped or cracked chinaware. Set coffee teaspoon on the right side of cup and saucer. * All flatware should be neat, free of water spots. Set twopolished coffeepot mid way on table and forward the backside. * One for coffee, the other for hot water. Place tea bags on a B/B plate according to the number of persons. The plate must be clean without water spot. Place a small dish of lemon rings on table. * Lemon must be fresh amp。 washed before cutting. Place the sugar bowl with packets of raw sugar, plain refined sugar and sweet low sugar on the table. * The sugar bowl must be cleaned before refilling to the sugar packets. Shows in caring in providing the best to our customer. To ensure the guests get what he wants. Providing guest fresh hot tea and hot coffee. To ensure the guests get what he wants. Hygiene purpose. Taking personal care and responsibility to delight our customer. Taking personal care and responsibility to delight our customer. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 010 TASK: How to set up a coffee break (continue) EQUIPMENT REQUIRED: Coffee urn, cup amp。 saucers, tea spoon, creamer WHAT TO DO HOW TO DO IT WHY Add creams and fresh milk. Set juices (if required). Set glassware. Set B/B plate (if pastries are required). Add the creams amp。 the milk into the c。