自助餐服務(wù)服務(wù)流程

職業(yè)教育國(guó)際郵輪乘務(wù)管理專業(yè)教學(xué)資源庫(kù)《郵輪餐飲服務(wù)技能訓(xùn)練》自助餐服務(wù)-服務(wù)流程學(xué)校：江蘇航運(yùn)職業(yè)技術(shù)學(xué)院授課老師：姜云峰CONTENT0102食品準(zhǔn)備FoodPreparation服務(wù)流程ServiceProcedureBuffetServicePART2.服務(wù)流程（1）服務(wù)員要擦拭各類餐具、器皿。（2）按西餐零點(diǎn)餐擺臺(tái)規(guī)格進(jìn)行餐桌擺臺(tái)。（3）備足開餐時(shí)所需調(diào)味品、煙灰缸、餐具等。（4）裝飾布置好食品陳列臺(tái),廚師與服務(wù)員要按要求著裝,按時(shí)到崗,迎接客人光臨。餐前準(zhǔn)備CreativeteamCreativeteam1234e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424785C80615233B8BFBBF93FB15EF9F2842CC31512510A59567CDFC09C4B330B78657F3B5013869B76B2251005608998399849F59FA1FABB539（1）主動(dòng)問候客人,引領(lǐng)入席,拉椅讓座。（2）值臺(tái)員給客人斟倒酒水并詢問客人所需飲料、酒品,及時(shí)為其提供。（3）遇有行動(dòng)不便的客人,應(yīng)征求意見,為其取來食物。（4）巡視服務(wù)區(qū)域,隨時(shí)提供服務(wù),包括添加酒水,更換煙缸,撤去空盤、空瓶等。餐間服務(wù)CreativeteamCreativeteam1234e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424785C80615233B8BFBBF93FB15EF9F2842CC31512510A59567CDFC09C4B330B78657F3B5013869B76B2251005608998399849F59FA1FABB539（5）整理食品陳列臺(tái),以保持臺(tái)面清潔衛(wèi)生。（6）經(jīng)常檢查食品溫度,保證熱菜要熱,冷菜要涼。（7）為客人夾送食品,分切大塊烤肉等。（8）客人要求結(jié)賬時(shí),要迅速用收銀盤遞上賬單,并向客人表示感謝。餐間服務(wù)CreativeteamCreativeteam5678e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424785C80615233B8BFBBF93FB15EF9F2842CC31512510A59567CDFC09C4B330B78657F3B5013869B76B2251005608998399849F59FA1FABB539（1）將可回收利用的食品整理好,撤回廚房。（2）妥善保管陳列臺(tái)的裝飾品。（3）搞好清潔衛(wèi)生。（4）關(guān)閉電、氣設(shè)備。餐后收尾CreativeteamCreativeteam1234e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF5424785C80615233B8BFBBF93FB15EF9F2842CC31512510A59567CDFC09C4B330B78657F3B5013869B76B2251005608998399849F59F