洲際宴會廳程序0023Preparing a Side Station

1、standard operating procedure標準操作程序preparing a side station準備備餐臺task number:bqt-0023department: f&b banquetingdate issued: nov. 2007guest expectation: i expect that service is fast and efficient and requests are fulfilled quickly by friendly staff.我希望友善的員工為我們提供快速、高效率的能充分滿足要求的服務time to train: 30 m

2、inuteswhy is this task important for you and our guests?為什么這項任務對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 stations are ready for the next service period.確保備餐臺在下一次服務時間前準備好3. to ensure the stations are completely stocked with clean and non damaged equipmen

3、t確保備餐臺上備有干凈的、沒有破損、足夠多的相關(guān)設(shè)備what/ steps什么/步驟how/ standards怎樣/標準training questions培訓問題general總序items which may be kept at a side station are: flatware, chinaware， glassware and condiments.需要在備餐臺上準備的：餐具，瓷器，杯具和調(diào)味品all silverware, glassware, chinaware to be spotless, ensures the linen is in good condition

4、with no holes and strains.所有的銀器，杯具，瓷器要是沒有污漬.確保布草要有好的狀態(tài)并且沒有洞和裂紋keep side stations clean and replenished throughout the shifts.保持備餐臺的干凈整潔并隨時補充do not use the side station to store the dirty dishes.不要用備餐臺來放置臟的盤子tray stands are not to be used as a side station.托盤架不能放置在備餐臺上why should all equipment be in g

5、ood condition?為什么所有的設(shè)備都要有好的狀態(tài)？why should you not use the station for dirty equipment?為什么你不能用備餐臺放置臟的設(shè)備？why are tray stands not side stations?為什么托盤架不能放置在備餐臺上？1) check station itself檢查備餐臺自身ensure the station is clean on the outside and inside.確保備餐臺里里外外都是干凈的the station should be free of scratches, marks

6、 and damage.備餐臺要沒有擦傷，記號和損傷why should the station be clean?為什么備餐臺要是干凈的？why should the station be free of scratches?為什么備餐臺不要有擦傷？2) condiments調(diào)味品special attention to be given to the condiments stored at the side station.特別注意在備餐臺上的調(diào)味品的擺放1. refill half empties.空了一半就要補充2. assure cleanliness of the cover,

7、rim and body of all jars and bottles. 確保瓶子，罐子的蓋子和瓶身、瓶縫都要是干凈的3. rotate condiments properly. first opened condiments are the first to be used.適當?shù)負u動調(diào)味品當?shù)谝淮问褂玫臅r候why should there be special attention given to the condiments?為什么要特別注意調(diào)味品？why should they be clean?為什么它們要是干凈的？why should we rotate the items? 為

8、什么我們要搖動它們？3) equipment設(shè)備check that all appropriate equipment needed for the operation is available.檢查所有操作中可能用到的設(shè)備check for a service utensils, trays, tray stand, towels, milk glasses, tea coffee pots, water pitchers and other items as needed for events.檢查服務用具，托盤，托盤架，毛巾，牛奶杯，茶/咖啡壺，水壺和其它活動能用到的東西why sho

9、uld you have all required equipment?為什么你要所有必須的設(shè)備？4) linen布草ensure linen is re-stocked and nicely sacked to avoid crinkles.確保布草放置的時候要包裝好避免褶皺why should you stack the linen nicely?為什么你要包裝好布草？5) clean up before your duties are finished工作結(jié)束前要把備餐臺打掃干凈ensure that the stations are left clean, restocked and

10、wiped with a damp cloth to clean it.確保備餐臺的干凈，用濕的布將備餐臺上的用具擦干凈后保存why should you clean and restock the station after your duty?為什么在工作結(jié)束后要清潔和保存?zhèn)洳团_上的東西？summary questions:總結(jié)1. why should all equipment be in good condition?2. why should you not use the station for dirty equipment?3. why are tray stands not side stations?4. why should the station be clean?5. why should the station be free of scratches?6. why should there be special attention given to the condiments?7. why should they be clean?8. why should we rotate the items?9. why should you have all required equipment?10. why should you stack th