酒店工程部存貨清單填寫標準(中英文版)

精品文檔精心整理精品文檔可編輯的精品文檔DEPARTMENT:ENGINEERINGJOBCATEGORY:DEPARTMENTHEAD:APPROVAL:TASK:inventoryofworkshopmaterials,sparepartsandtools材料、備件及工具存貨清單STANDARD:標準Allmaterials,sparepartsandtoolintheEngineeringDepartmentwillbeaccountedforinaninventory,sothatstocklevelsmaybemaintained.Thiswillallowrepairstobecarriedouttoequipmentandfacilitieswiththeminimumofdelay,therebyreducinginconveniencetoguestsandotherdepartment.工程部所有的材料、備件和工具都要在存貨清單中說明用途，以保持庫存水平。這將使設備和設施維修的耽誤降低至最低程度，減少給客人和其他部門帶來的不便。PROCEDURE:程序Eachemployeeisresponsibleformaintaininganinventoryofequipmentinhisarea.Theinventoryistobekeptuptodate.Thestocklevelistobeadjustedeverytimeequipmentormaterialsareused.Aminimumstocklevelistobemaintainedatalltimes.Asminimumstocklevelisreached,anorderistobeplacedforreplacement.TheorderistobegiventotheChiefEngineer.Ifadditionalsuppliesareneededanorderistoberaisedandtheinventoryupdatedoncetheyarereceived.Theinventoryistoincludethefollowinginformation:ItemUseMin/MaxstockStoragelocationPartNumber(ifapplicable)Eachemployeewillbeissuedwithatoolinventory,whichistobecheckedandthensigned.ThesignedinventoryistobereturnedtotheChiefEngineer.Anydamageorlossoftoolsistobereportedpromptly,sothatreplacementscanbepurchased.Additionaltoolsaretobeaddedtotheinventory.Eachemployeeistotakepersonalresponsibilityforthetoolsintheirinventory.Ifanemployeeleavesthehotelortransferstoanotherdepartment,theyaretorecheckthetoolinventoryofalltoolsreturned.SeeS&Pforlightbulbinventory.Allmaterialsaretobestoredcorrectly.Specialattentionistobegiventothestorageofcombustiblematerials,chemicalsandpaint.每位員工負責保存各自工作區(qū)的設備存貨清單。更新存貨清單，根據每次使用的設備和材料調整庫存水平，時刻保持最低庫存水平。當達到最低庫存后，要采購更換件。采購單要交給總工程師。如需要另外的存貨，則開采購單。收到貨后要更新存貨清單。存貨清單要包括以下信息：項目用途最低/最高庫存存貯地點備件號碼(如有號碼)給每位員工發(fā)放工具存貨清單核對并簽字。簽過字的清單交還給總工程師。工具損壞或丟失應立即報告，以便采購替換件。新增加的工具要添加在存貨清單中。每位員工對各自存貨清單上的工具負責。如果員工離開飯店或調到其他部門，要再次核對所有歸還工具的工具清單。參看工程部標準與程序中燈泡的貯存程序。所有的材料要正確地存儲。要特別注意易燃物、化學品和油漆的儲存。精品文檔精心整理精品文檔可編輯的精品文檔POLICY&PROCEDURENo.:FBSOP/016政策與程序No.:016Date:01/01/2006日期：No.ofpage:1/2頁數：OriginatingDepartment:WesternRestaurant發(fā)布部門：西餐服務SupersedeP&PNo.:NA取代政策號碼：Subject主題：HowToServeRedWine怎樣服務紅葡萄酒POLICY目的1.1Therestaurantmanageroverseeseachphaseofserviceprovidedtothecustomers.餐廳經理應兼顧每一個提供給顧客的服務環(huán)節(jié)1.2DistinctiveSofitelfeature:inClassAhotels,asommelierhelpscustomerselectawine.定義索非特的特點：在酒店里員工應幫助顧客選擇葡萄酒SCOPE范圍OperationStaff服務人員PROCEDURE程序3.1Ensurecorrectglassesareplacedonthetable確保正確的杯具擺放在餐桌上-Redwineglassshouldbeusedforred紅葡萄酒用紅葡萄酒杯，他比白葡萄酒杯大。具體樣式根據餐廳的情況而定wine,itisbiggerthanwhitewineglass,stylevariesdependingonoutlet.-ForsomespecialFrenchredwinesweareusingspecialglasses對一些特別的法國紅葡萄酒應選用特別的酒杯3.2Collectthebottleofwinethathasbeenordered選取被點的葡萄酒-Whencollectingthewine,weshouldcheck:Name&vintagetoensurethatitcorrespondswithwhattheguesthasordered.當取酒時應檢查名稱，年份以確保其正確性-CheckifLabelisnotripped.檢查酒標是否有破損-Bottleisclean.酒瓶干凈3.3Presentthebottleinfullname酒瓶展示–fromtherighthandside在右手邊進行3.3Holdingtheneckofthebottlewithyourhandfirmly,anglethebottleandcutthefoilbelowit右手牢牢的握住瓶頸，傾斜酒瓶，割去錫皮-Thefoilcutshouldbecleancutandbelowthelipontheneckofthebottle割去錫皮時應在瓶頸處的瓶蓋處-Wheninsertingthecorkscrew,weshouldholdthebottlefirmlyandbytheneck在插入酒鉆時應注意牢牢的握住瓶頸。3.4Utilizingthelevelextractthecorkslowlywithoutpoppingit.利用杠桿的力量將木塞慢慢取出-Becarefulnottobreakthecork注意不要折斷木塞-Slowlyuntil1/2inchfromtheendofthecorktakebetweenfingerandthumbandextractgentlyensuringnottopopthecork慢漫的直到距木塞底部1/2英寸處用大拇指和食指將木塞取出注意不要發(fā)出響聲POLICY&PROCEDURENo.:FBSOP/100政策與程序No.:Date:01/01/2006日期：No.ofpage:2/2頁數：OriginatingDepartment:Food&Beverage發(fā)布部門：SupersedeP&PNo.:NA取代政策號碼：Subject主題：HowToOpenandServeRedWine怎樣開啟及服務紅葡萄酒3.5Wipetheneckofthebottlewiththecork擦拭瓶口-Wewipetheneckofthebottletoremovethedebris/sediment我們擦拭瓶口是為了除去碎屑3.6Theserviceclothisfoldedintoapadandplacedalongthepalmoftherighthand,theendofwhichisfreetofoldaroundthebottomofthewinebottle服務巾疊好，部分放在右手掌中，剩余部分包裹葡萄酒瓶底部-Wraptheclotharoundthebottletopreventdripofwine服務巾包裹葡萄酒瓶底部是防止酒滴出3.7Giveatasteofwinetothehost.Pouronlyassmallamountofwineintotheglassforthispurpose,fromtherighthandside在右手邊給主人倒酒品嘗，僅僅倒一點-Pouratasteofwineforhosttotraytocheck:Thewineisofgoodquality.給主人倒酒品嘗是為了檢查酒質-Whenpouringthewine,youshouldensure:Bottlefirmlyheld.Labelfacingcustomer.Neckofbottledoesn'ttouchglass在倒酒時必須確保：酒瓶握牢，酒標對客，瓶頸不碰到酒杯3.8Waitforthehost'ssignthatitistohissatisfaction等候主人表示他的滿意-Thehostnormallyindicatesthewineistohissatisfactionb