2014年酒店餐飲部年度培訓(xùn)計(jì)劃（中英文）

1、f&b train plan 2014 2014年餐飲部培訓(xùn)計(jì)劃2014年對(duì)于餐飲部來(lái)說(shuō)，經(jīng)營(yíng)形勢(shì)非常嚴(yán)峻。餐飲市場(chǎng)的競(jìng)爭(zhēng)更為激烈。我們要完成酒店下達(dá)的經(jīng)營(yíng)任務(wù)，不僅要在營(yíng)銷(xiāo)計(jì)劃、經(jīng)營(yíng)策略、提高菜肴出品上下功夫，更要在員工的培訓(xùn)上投入一定的精力和時(shí)間。重視員工的思想品德、職業(yè)道德以及業(yè)務(wù)技能等方面的工作，以確保在2014年能進(jìn)一步全面提升和鞏固業(yè)已建立的餐飲品牌，爭(zhēng)取更大的市場(chǎng)份額，努力完成2014年全年的經(jīng)營(yíng)指標(biāo)。我們制定了餐飲部2014年培訓(xùn)計(jì)劃：2014 is a difficult year to f&b department because we shall face crueler

2、 competition. so we should not only pay attention to the plan making, dish presentation, but also to the staff training. we made following 2013 training plans.1 2014年餐飲部營(yíng)銷(xiāo)策略和工作任務(wù)培訓(xùn)；2014 f&b business plan and working assignment: 餐飲總監(jiān)主講課題topic given by dfb1. 2014年餐飲部的工作任務(wù)和營(yíng)銷(xiāo)策略；2014 f&b working and bus

3、iness plan2. xx廣場(chǎng)酒店與其他酒店的不同之處；the difference between radisson and other hotel3. 餐飲部組織結(jié)構(gòu)圖及管理層職位介紹；f&b organization chart and management introduction4. 餐飲部全年最高的20項(xiàng)要求；20 topmost requests of f&b department 20145. 餐飲部的衛(wèi)生制度；sanitation rule6. 餐飲部每位員工2014年需樹(shù)立的個(gè)人期望和目標(biāo)；the establishment of individual expect a

4、nd target of every staff 20145.2 2014年餐飲部中西廚房培訓(xùn)要求 2014 training requests of chinese and western kitchen2014年西廚房年度培訓(xùn)內(nèi)容：2014 training content of western kitchen:l 西冷房、西餅房的操作規(guī)范和食品衛(wèi)生的培訓(xùn)working procedure and sanitation rules of cold kitchen and pastry.l 熱房的操作技能和烹飪方法的培訓(xùn)working skill of hot kitchen.l 廚房日常食

5、品原料的英語(yǔ)表達(dá)方法的培訓(xùn)the english words of the raw materiall 廚房設(shè)備的正確使用的維護(hù)、保養(yǎng)的培訓(xùn)kitchen facilities maintenancel 廚房安全知識(shí)培訓(xùn)kitchen securityl 冷房肉柵、肉卷和汁醬的調(diào)配方法the cooking of cold meat, meat roll and saucesl 大型宴會(huì)燒烤制作和烹飪菜肴的方法、注意步驟how to cook the dishes for banquet and barbecue?l 戶外宴會(huì)菜肴的制作和原理的培訓(xùn)how to cook the dishes

6、for outside catering?l 廚房日常禮貌用語(yǔ)的英文表達(dá)方法daily english in the kitchen.2014年中廚房年度培訓(xùn)內(nèi)容：2014 training content of chinese kitchen:1、對(duì)全體廚房員工進(jìn)行培訓(xùn) training to every cooksl 對(duì)基礎(chǔ)的烹調(diào)知識(shí)、衛(wèi)生、菜肴新理論培訓(xùn)basic cooking skill and sanitation rules.l 安全生產(chǎn)、消防、防食品中毒的培訓(xùn)working safety, fire control and food poisoningl 提高菜肴質(zhì)量、規(guī)范操作

7、程序的培訓(xùn)how to improve the dish quality and keep to the working procedure?l 對(duì)面點(diǎn)、冷菜等特殊工種，培訓(xùn)衛(wèi)生和消毒等工作程序the working and antisepsis procedure of dim sum and cold dish.l 開(kāi)發(fā)新的菜肴品種對(duì)創(chuàng)新菜，要進(jìn)行規(guī)范操作培訓(xùn)，以保持出品一致how to cook and develop the new dishes?l 對(duì)員工的個(gè)人行為和大廈的規(guī)章制度進(jìn)行培訓(xùn)the self-appearance and staff bylaw2、面對(duì)員工進(jìn)行安全消防培

8、訓(xùn)，做到安全生產(chǎn)fire safety training3、每月對(duì)員工進(jìn)行一次考核及評(píng)比monthly check and comparison to every staff.3 新員工的培訓(xùn)任務(wù)；training for the new staff:2014年新員工培訓(xùn)項(xiàng)目training items for the new staff1. 參觀餐飲部所有經(jīng)營(yíng)區(qū)域，介紹員工即將工作部門(mén)的情況和其它部門(mén)（廚房、餐飲部辦公室、倉(cāng)庫(kù)、布草房等）的情況；look around all the outlets of f&b department; introduce their working pla

9、ce and related parts (like kitchen, f&b office, storeroom, linen room) to the staffs.2. 介紹部門(mén)同事、直接上司及報(bào)告人；introduce colleague, director and who can be reported to.3. 介紹餐飲部組織結(jié)構(gòu)，餐飲部在酒店中所處的地位及與其他部門(mén)的關(guān)系；introduce the organization chart of f&b department, the position of f&b and the relationship with other

10、departments.4. 告知工作相關(guān)事項(xiàng)（上下班時(shí)間、請(qǐng)假手續(xù)、用餐時(shí)間、各經(jīng)營(yíng)區(qū)域的營(yíng)業(yè)時(shí)間等）；related items like working time, leaving procedure, meal time and business hours of every outlets.5. 客用洗手間、員工洗手間、員工通道及工作時(shí)的位置；where the guest bathrooms, staff bathrooms, staff passage and working place are. 6. 介紹消防設(shè)施和火警時(shí)的相關(guān)規(guī)定及逃生路線、滅火器的使用及安全門(mén)的位置；fir

11、e fighting system and related rules, emergence exit, how to use the fire extinguisher and where the safety doors are. 7. 工作時(shí)員工應(yīng)具備的禮節(jié)禮貌知識(shí)（措辭、招呼、微笑等）；manners like expression, salutation and smile.8. 個(gè)人儀表儀容、制服著裝標(biāo)準(zhǔn)規(guī)范；individual appearance and uniform dressing standard.9. 正確接聽(tīng)電話的姿勢(shì)及禮儀；how to listen to th

12、e phone10. 托盤(pán)的正確使用與端法等技巧；how to use the tray and the skill for holding the heavy things.11. 基本的擺臺(tái)與操作技能的訓(xùn)練；basic table setup and operation skill.12. 建立以客人職位和姓名招呼客人的習(xí)慣（讓客人覺(jué)得被尊重的感覺(jué)）；use the title and name to welcome the regular guests for respect. 13. 見(jiàn)到上司和同事的禮儀規(guī)范。the manners when they meeting the supe

13、rvisors and colleagues.4 2014年餐飲部全體員工崗位培訓(xùn)任務(wù)（表一）training for all the f&b staffs in 2014 (form one)時(shí)間 time培訓(xùn)主題topic培訓(xùn)要點(diǎn)point地點(diǎn)venue參加者attendance期望效果expectation第一季度f(wàn)irst quarter形體訓(xùn)練和微笑服務(wù)how to stand, sit, serve the guest and smile.1. 訓(xùn)練員工的站姿、走姿train staff how to stand and walk2. 如何讓員工用發(fā)自?xún)?nèi)心的笑容來(lái)服務(wù)我們的客人th

14、e smile from your heart會(huì)議室meeting room領(lǐng)班、迎賓captain and hostess通過(guò)形體、微笑服務(wù)的培訓(xùn)，徹底改變不良習(xí)慣，使客人真正體會(huì)到與眾不同的感受。with the training, completely change the bad habit. let guests know the real difference.基本技能培訓(xùn)、電話禮儀培訓(xùn)basic skill andtelephone courtesytraining1. 服務(wù)員必須基本要掌握的一些知識(shí)如托盤(pán)、口布等service knowledge like tray, napk

15、in and so on.2. 接聽(tīng)電話的姿勢(shì)、語(yǔ)速、禮貌用語(yǔ)到掛機(jī)的程序the posture, speed and courtesy for picking the phone會(huì)議室meeting room所有員工all the staff了解和掌握基本技能的知識(shí)，規(guī)范和統(tǒng)一電話的接聽(tīng)和接聽(tīng)時(shí)所注意的事項(xiàng)normalize and unite the telephone picking standard and courtesy.第二季度second quarter擺臺(tái)及模擬操作技能培訓(xùn)setup andsimulativeoperation training1. 擺臺(tái)的準(zhǔn)備工作，要求及具

16、體的程序the preparation, request and procedure for table setup2. 配合技能比賽進(jìn)行模擬練習(xí)simulative practice which cooperating with the service competition. 會(huì)議室及各中西餐廳、酒吧內(nèi)部meeting room, everyrestaurant and bar.所有員工all the staff達(dá)到標(biāo)準(zhǔn)的擺臺(tái)要求，目的是在技能競(jìng)爭(zhēng)中取得好名次reach the standard setup request for obtaining the good place of t

17、he competition.推銷(xiāo)技能培訓(xùn)sales skill1. 推銷(xiāo)中的語(yǔ)言要求how to speak with guest2. 推銷(xiāo)中面對(duì)客人的提問(wèn)如何解答how to answer guests question.3. 了解客人的肢體語(yǔ)言再推銷(xiāo)how to understand guests body language. 會(huì)議室meeting room領(lǐng)班captain初步掌握推銷(xiāo)的技術(shù)并運(yùn)用到實(shí)踐中去，以努力提高自己的營(yíng)業(yè)收入basically know how to sell your restaurant to reach the higher revenue.第三季度thi

18、rd quarter服務(wù)程序和工作技能培訓(xùn)service procedureand working skill服務(wù)的基本程序及闡述這樣做的原因及目的the basic service procedure and why and how it works.各中西餐廳、酒吧內(nèi)部every restaurant and bar所有員工all the staff做到服務(wù)的規(guī)范和統(tǒng)一normalize the service procedure.酒水知識(shí)的培訓(xùn)beverage knowledge1. 葡萄酒、汽酒的知識(shí)wine and sparkling wine2. 中國(guó)酒的知識(shí)chinese win

19、e3. 其他酒水的知識(shí)other beverage會(huì)議室meeting room所有員工all the staff了解酒水的知識(shí)，提高個(gè)人業(yè)務(wù)的水平，促進(jìn)營(yíng)業(yè)額的增長(zhǎng)know the beverage knowledge, improving the operation skill4 2014年餐飲部全體員工崗位培訓(xùn)任務(wù)（表二）training for all the f&b staffs in 20134(form two)時(shí)間 time培訓(xùn)主題topic培訓(xùn)要點(diǎn)point地點(diǎn)venue參加者attendance期望效果expectation第四季度f(wàn)orth quarter對(duì)客交流服務(wù)的培

20、訓(xùn)how tocommunicate with guests1. 對(duì)客交流中所應(yīng)注意的事項(xiàng)special notice between thecommunication with guests.2. 正確處理客人的投訴how to deal with guestscomplaint. 會(huì)議室meeting room領(lǐng)班captain了解對(duì)客交流的重要性，及時(shí)處理客人的投訴，掌握客人投訴的步驟。know the importance of communication, how to deal with the complaint and the step of complaint.原料知識(shí)的培訓(xùn)

21、raw material1. 海鮮品種及種類(lèi)、產(chǎn)地the variety and producing area of seafood.2. 動(dòng)植物類(lèi)知識(shí)的培訓(xùn)meat and vegetable3. 茶葉知識(shí)的培訓(xùn)tea knowledge會(huì)議室meeting room所有員工all the staff了解原料的產(chǎn)地、品種及原料所處的部位，能更好的向客人進(jìn)行介紹與推銷(xiāo)。know the producing area, variety and part of the raw material for better introduction and sales.5、積極配合酒店人事部組織的各項(xiàng)培訓(xùn)

22、工作，參加集團(tuán)公司和酒店組織的各項(xiàng)培訓(xùn)和競(jìng)賽工作；cooperate with training department and take part in the assorted training and competition from group company and hotel.6、在實(shí)際工作中，根據(jù)實(shí)際經(jīng)營(yíng)的需要，適時(shí)地增加一些內(nèi)容。同時(shí)，將邀請(qǐng)其它部門(mén)的總監(jiān)及專(zhuān)業(yè)人士作培訓(xùn)；add some training contents according to the reality. at the same time, we will invite the directors from

23、other department or experts for further training.7、計(jì)劃組織餐飲部管理層和表現(xiàn)優(yōu)秀的員工，去參觀上海、北京、深圳特區(qū)的酒店、以獲取新的知識(shí)，提高業(yè)務(wù)能力。plan to arrange some management and excellent staffs to visit the hotel in shanghai, beijing and shenzhen for fetching the new information.8、組織員工在通過(guò)2014年一系列的培訓(xùn)，進(jìn)行考核，以使員工能真正掌握與運(yùn)用這些服務(wù)的技能，體現(xiàn)到酒店倡導(dǎo)的“盡善盡美

24、”的服務(wù)中去，使我們的顧客能真正體會(huì)到xx與眾不同的溫馨服務(wù)。從而使他們成為我們忠實(shí)可靠的客戶。test staffs after one-year training to know the effect. make their service perfect and let our guests to know the different and warm service. monthly department training plan / training summary前臺(tái)部門(mén)月度培訓(xùn)計(jì)劃/摘要表hotel /department： f&b酒店/部門(mén)month月份section部門(mén)tr

25、aining topic培訓(xùn)課程trainer培訓(xùn)者participant參加對(duì)象課時(shí)jan.fh服務(wù)細(xì)節(jié)及服務(wù)程序的培訓(xùn)service details and proceduretommy song花港員工fh staffssp中餐廳主菜牌內(nèi)各菜肴服務(wù)規(guī)范service criterion sunny yu夏宮員工sp staffsbq 對(duì)客關(guān)注，酒店服務(wù)意識(shí)的培訓(xùn)how to pay attention to the guests; service consciousness of every staff 宴會(huì)操作注意事項(xiàng)banquet servicebenson huang宴會(huì)廳全體員工

26、banquet serversvl 華倫天奴餐廳服務(wù)概念的定位討論where is the position of valentino restaurant? 怎么提供讓客人滿意的服務(wù)how to offer the service to satisfy the guests? 個(gè)性化服務(wù)special service 月度推廣菜肴培訓(xùn)monthly promotion aileen zhang全體員工all staffsunkai 強(qiáng)調(diào)餐前準(zhǔn)備工作的到位，餐后仔細(xì)的檢查工作preparation before the meal and check after the meal 針對(duì)新員工工作

27、一次細(xì)致的培訓(xùn)training to the new staffhan yin日料員工unkai staffcaf西餐禮儀知識(shí)courtesy during the western servicerita zhu全體員工cafe staffbqs 每月各餐廳推廣培訓(xùn)monthly promotion 春季婚宴推廣（菜單、優(yōu)惠方案）spring wedding sales (menu and benefit) 新年推廣new year promotion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（企業(yè)半年會(huì)議）next sales target 餐飲銷(xiāo)售工作規(guī)程f&b sa

28、les procedure 宴會(huì)預(yù)定規(guī)程banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev儀容儀表、服務(wù)利益培訓(xùn)self-appearance and service benefitsrex chen吧員、服務(wù)員bartender, servers2feb.fh服務(wù)意識(shí)培訓(xùn)service consciousnesstommy song花港員工fh staffs2sp中餐廳零點(diǎn)服務(wù)程序service procedure of chinese restaurantsunny yu夏宮員工sp staffs3bq 宴會(huì)服務(wù)程序的回顧和

29、改進(jìn)review and improve the banquet service procedure 會(huì)議服務(wù)程序的改進(jìn)improve the meeting service procedurebenson huang宴會(huì)廳全體員工banquet servers3vl 與客交流溝通（一）communication with guest (one) 與客交流溝通（二） communication with guest (one) 二月案例分析與服務(wù)心得交流complaint analysis of feb. 月度推廣菜肴培訓(xùn)monthly dishesaileen zhang全體員工all st

30、affsunkai 迎接客人時(shí)的服務(wù)禮儀greeting guests 培訓(xùn)員工的精神面貌、禮貌用語(yǔ)到位service courtesy han yin日料員工unkai staffcaf西餐早餐服務(wù)規(guī)程breakfast servicerita zhu全體員工cafe staffbqs 每月各餐廳推廣培訓(xùn)monthly promotion 春季婚宴推廣（菜單、優(yōu)惠方案）spring wedding sales (menu and benefit) 新年推廣new year promotion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（企業(yè)半年會(huì)議）next sales

31、target 餐飲銷(xiāo)售工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程 banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 電話接聽(tīng)、禮貌用語(yǔ)培訓(xùn)telephone courtesy 酒店英語(yǔ)培訓(xùn)hotel englishrex chen吧員、服務(wù)員bartender, servers3mar.fh點(diǎn)菜技巧how to take ordertommy song花港員工fh staffs2sp中餐廳酒水牌內(nèi)各酒水服務(wù)方法beverage service in the chinese restaurantsunny yu

32、夏宮員工sp staffs3bq 如何提高會(huì)議布場(chǎng)的效率how to improve the efficiency of meeting set up 會(huì)議布場(chǎng)該注意事項(xiàng)和安全措施the notice and key of meeting set upbenson huang宴會(huì)廳全體員工banquet servers3vl 提高對(duì)客銷(xiāo)售技巧（一）how to improve the sales (one) 提高對(duì)客銷(xiāo)售技巧（二） how to improve the sales (two) 咖啡知識(shí)培訓(xùn)coffee knowledge 月度推廣菜肴培訓(xùn)monthly dishesaileen

33、 zhang全體員工all staffsunkai 點(diǎn)菜、點(diǎn)酒水take order 強(qiáng)調(diào)根據(jù)每位客人的特殊需要為客人搭配好菜肴，推薦酒水prepare the dishes according to special requests from guests. how to recommend the wine 針對(duì)新員工詳細(xì)講解菜肴及酒水知識(shí)food and beverage training to the new staffhan yin日料員工unkai staffcaf 當(dāng)月美食節(jié)菜單培訓(xùn)monthly promotion menu 西餐自助餐服務(wù)規(guī)程buffet servicerit

34、a zhujohn li全體員工cafe staff4bqs 每月各餐廳推廣培訓(xùn) monthly promotion 春季婚宴推廣（菜單、優(yōu)惠方案）spring wedding sales (menu and benefit) 新年推廣new year promotion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（企業(yè)半年會(huì)議）next sales target 餐飲銷(xiāo)售工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 當(dāng)月推廣培訓(xùn)monthly

35、 promotion 各類(lèi)設(shè)備設(shè)施的操作規(guī)程how to use assorted equipments 各類(lèi)物品、用具的清潔及消毒方法how to clean and disinfect the dishware.rex chen吧員、服務(wù)員bartender, servers4apr.fh服務(wù)程序及服務(wù)技巧培訓(xùn)service procedure and skilltommy song花港員工fh staffs3sp零點(diǎn)點(diǎn)菜技能、配菜技能how to take order and plan the menu for the guests.sunny yu夏宮員工sp staffsbq 如何增

36、強(qiáng)婚宴服務(wù)的內(nèi)容how to add more content into the wedding service 婚宴服務(wù)時(shí)注意事項(xiàng)及其改進(jìn)措施how to improve our wedding servicebenson huang宴會(huì)廳全體員工banquet serversvl 怎樣快捷地給客人點(diǎn)單how to take the order in short time 合理控制上菜速度how to control the speed during the meal 三、四月案例分析與服務(wù)心得交流complaint analysis of march and april 月度推廣菜肴培訓(xùn)m

37、onthly dishesaileen zhang全體員工all staffsunkai 規(guī)范的上菜程序normative serving procedure 強(qiáng)調(diào)怎樣控制，調(diào)節(jié)好為客人上菜的速度how to control the speed during the mealhan yin日料員工unkai staffcaf 當(dāng)月美食節(jié)菜單培訓(xùn)monthly promotion menu 西餐零點(diǎn)服務(wù)培訓(xùn)a la carte servicerita zhujohn li全體員工cafe staff4bqs 每月各餐廳推廣培訓(xùn)monthly promotion 當(dāng)季度銷(xiāo)售案例分析sales an

38、alysis 下季度銷(xiāo)售目標(biāo)（企業(yè)半年會(huì)議）next sales target 淡季會(huì)議包價(jià)銷(xiāo)售low season meeting package sales 餐飲銷(xiāo)售工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 當(dāng)月推廣培訓(xùn)monthly promotion 酒廊開(kāi)檔程序bar opening 酒廊關(guān)檔程序bar close 開(kāi)胃酒培訓(xùn)how to make the appetizer 酒吧員操作程序bar procedurerex chen吧員、服務(wù)員bar

39、tender, servers5mayfh擺臺(tái)重新更改培訓(xùn)changing the set uptommy song花港員工fh staffs4sp溝通能力、銷(xiāo)售技巧communication and sales skillsunny yu夏宮員工sp staffsbq 進(jìn)行如何增強(qiáng)團(tuán)隊(duì)合作的培訓(xùn)how to improve the group cooperation 進(jìn)行如何提高勞動(dòng)效率的培訓(xùn)how to improve the efficiencybenson huang宴會(huì)廳全體員工banquet servers2vl 餐廳禮儀規(guī)范restaurant courtesy 西餐常規(guī)醬、汁知

40、識(shí)培訓(xùn)the sauce of the dishes 月度推廣菜肴培訓(xùn)monthly dishesaileen zhang全體員工all staffs4unkai 席間服務(wù)service during the meal 要求每位員工仔細(xì)觀察，注意細(xì)節(jié)pay attention to the service detailshan yin日料員工unkai staff2caf 當(dāng)月美食節(jié)菜單培訓(xùn)monthly promotion vip客人接待規(guī)程vip guests receptionrita zhujohn li全體員工cafe staff4bqs 每月各餐廳推廣培訓(xùn)monthly promo

41、tion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（企業(yè)半年會(huì)議）next sales target 淡季會(huì)議包價(jià)銷(xiāo)售low season meeting package sales 餐飲銷(xiāo)售工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 當(dāng)月推廣培訓(xùn)monthly promotion 酒廊服務(wù)程序bar service 緊急事件處理規(guī)程how to deal with the emergency 氈酒、朗姆酒培訓(xùn)gin and rumrex

42、chen吧員、服務(wù)員bartender, servers4jun.fh對(duì)客交流技巧培訓(xùn)communication with gueststommy song花港員工fh staffs3sp特殊客人服務(wù)規(guī)程service to special guestssunny yu夏宮員工sp staffsbq 宴會(huì)臺(tái)型設(shè)計(jì)操作培訓(xùn)banquet set up 會(huì)議臺(tái)型設(shè)計(jì)操作培訓(xùn)meeting set upbenson huang宴會(huì)廳全體員工banquet serversvl 投訴的處理how to deal with the complaint? 客人心理揣摩how to conjecture wh

43、at guest think 五、六月案例分析與服務(wù)心得交流complaint analysis of may and june 月度推廣菜肴培訓(xùn)monthly dishesaileen zhang全體員工all staffsunkai 送客時(shí)的禮儀courtesy when guest leaves 要求員工禮貌用語(yǔ)及規(guī)范動(dòng)作的到位keep the manner and behavior on linehan yin日料員工unkai staffcaf 當(dāng)月美食節(jié)菜單培訓(xùn)monthly promotion 餐廳特殊客人服務(wù)規(guī)程service to special guestskathy zh

44、ujohn li全體員工cafe staff4bqs 每月各餐廳推廣培訓(xùn)monthly promotion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（企業(yè)半年會(huì)議）next sales target 淡季會(huì)議包價(jià)銷(xiāo)售low season meeting package sales 餐飲銷(xiāo)售工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程 banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 當(dāng)月推廣培訓(xùn)monthly promotion 酒店英語(yǔ)培訓(xùn)hotel english 伏特加、墨西哥烈酒培

45、訓(xùn)vodka and tequila 以前培訓(xùn)內(nèi)容考核test the training contents from jan. to jun.rex chen吧員、服務(wù)員bartender, servers4jul.fh餐廳擺臺(tái)訓(xùn)練table set uptommy song花港員工fh staffs3sp中餐零點(diǎn)、vip擺臺(tái)訓(xùn)練take order, vip table set upsunny yu夏宮員工sp staffsbq 宴會(huì)擺臺(tái)布置設(shè)計(jì)操作培訓(xùn)banquet set up 會(huì)議擺臺(tái)及布置設(shè)計(jì)操作培訓(xùn)meeting set upbenson huang宴會(huì)廳全體員工banquet s

46、erversvl 意大利傳統(tǒng)菜肴培訓(xùn)knowing the traditional italian dishes 意大利酒的培訓(xùn)italian wine 西餐擺臺(tái)內(nèi)部考核test of western table set up 月度推廣菜肴培訓(xùn)monthly promotion aileen zhang全體員工all staffsunkai 接待vip客人及宴請(qǐng)服務(wù)how to serve the vip guests and banquet 培養(yǎng)員工的心理素質(zhì)及基本功過(guò)硬bring up the basic skill of servicehan yin日料員工unkai staffcaf

47、當(dāng)月美食節(jié)菜單培訓(xùn)monthly promotion 餐廳送餐服務(wù)規(guī)程room service procedurerita zhujohn li全體員工cafe staff8bqs 每月各餐廳推廣培訓(xùn)monthly promotion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（西博會(huì)）next sales target (west lake expo.) 中秋推廣（中秋節(jié)、中秋月餅）mid-autumn promotion (moon cake) 秋季婚宴推廣（菜單、優(yōu)惠方案）autumn wedding promotion (menu and benefit) 餐飲銷(xiāo)售

48、工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程 banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 當(dāng)月推廣培訓(xùn)monthly promotion 質(zhì)量方針及目標(biāo)、崗位職責(zé)培訓(xùn)iso training 威士忌培訓(xùn)whiskey 酒水部出品標(biāo)準(zhǔn)培訓(xùn)beverage presentation standardrex chen吧員、服務(wù)員bartender, servers4aug.fh服務(wù)速度及狀態(tài)service speedtommy song花港員工fh staffs3sp中餐vip服務(wù)程序vip service p

49、roceduresunny yu夏宮員工sp staffsbq 宴會(huì)服務(wù)程序設(shè)計(jì)操作培訓(xùn)banquet service 會(huì)議服務(wù)程序設(shè)計(jì)操作培訓(xùn)meeting servicebenson huang宴會(huì)廳全體員工banquet serversvl 員工分工合作及補(bǔ)位常識(shí)staff cooperation 如何提高工作效率how to improve the working efficiency 七、八月案例分析與服務(wù)心得交流complaint analysis of jul. and aug. 月度推廣菜肴培訓(xùn)monthly pormotionaileen zhang全體員工all staff

50、sunkai 對(duì)待特殊客人的服務(wù)serve the special guests 要求一切以客人為先，盡善盡美how to satisfy the guestshan yin日料員工unkai staffcaf 當(dāng)月美食節(jié)菜單培訓(xùn)monthly promotion 餐廳各崗位職責(zé)培訓(xùn)（一）job description of cafekathy zhujohn li全體員工cafe staff8bqs 每月各餐廳推廣培訓(xùn)monthly promotion 當(dāng)季度銷(xiāo)售案例分析sales analysis 下季度銷(xiāo)售目標(biāo)（西博會(huì)）next sales target (west lake expo.

51、) 中秋推廣（中秋節(jié)、中秋月餅）mid-autumn promotion (moon cake) 秋季婚宴推廣（菜單、優(yōu)惠方案）autumn wedding promotion (menu and benefit) 餐飲銷(xiāo)售工作規(guī)程f&b sales procedure 宴會(huì)預(yù)定規(guī)程 banquet reservation procedurecharlie fan銷(xiāo)售人員sales staffbev 當(dāng)月推廣培訓(xùn)monthly promotion 餐廳特殊客人服務(wù)規(guī)程serve the special guests 酒店英語(yǔ)培訓(xùn)考核hotel english 白蘭地培訓(xùn)brandy 服務(wù)基本技

52、能培訓(xùn)（一）service skillrex chen吧員、服務(wù)員bartender, servers5sept.fh服務(wù)員的服務(wù)程序重新培訓(xùn)re-training the service procedure tommy song花港員工fh staffs2sp英語(yǔ)口語(yǔ)訓(xùn)練及餐廳英語(yǔ)oral english and restaurant english sunny yu夏宮員工sp staffsbq 宴會(huì)操作勞動(dòng)紀(jì)律培訓(xùn)banquet discipline 宴會(huì)操作準(zhǔn)則the guide line pf banquet operationbenson huang宴會(huì)廳全體員工banquet serversvl 英語(yǔ)強(qiáng)化培訓(xùn)（一）english training (one) 英語(yǔ)強(qiáng)化培訓(xùn)（二）english training (two) 餐巾的創(chuàng)意折法how to fold the napkin 月度推廣菜肴