康莱德餐饮部标准运作程序

1StandardOperatingProcedures标准操作程序FoodandBeverageDivision餐饮分工StandardOperatingProcedures标准操作程序FoodandBeverageTrainingrelated:FB-Training-001Departmentorientationchecklistforthefirst30daysofeachpositionFB-Training-002Departmentaltrainer(s)assignedforeachdepartmentFB-Training-003Monthlydaily15MinutestrainingplanperdepartmentFB-Training-004“Buddy”systemforfirstonemonthforeachnewhireFB-Training-005MonthlyDepartmentalmeetings餐饮部培训涉及：餐饮部培训-001部门前30天职位定位的清单。餐饮部培训-002部门的培训员安排各自部门的培训工作。餐饮部培训-003部门每月每日15分钟的培训计划。餐饮部培训-004为新雇佣的每一位员工制定伙伴培训。餐饮部培训-005每月的部门会议。FoodandBeverageServicerelated:FB-S-006CertificationandSERVSAFEtrainingFB-S-007BrandStandardsAudit/Checklist(SelfAudit)FB-S-008AuditResponsibilityforcontrollers(SelfAudit)FB-S-009VIPArrivalPackageguidelines(International)FB-S-010BeverageBrandStandardstrainingFB-S-011ReservationsforF&BOutletsFB-S-012FoodandBeverageComplaintHandlingFB-S-013DailyLinenPickUpandDeliveryFB-S-014RagsPolicyFB-S-015TastePanelsFB-S-016R/STrayDeliveryandP/UProceduresFB-S-017DistributionofTipsFB-S-018SalesofTobaccoFB-S-019OrderingofCakesforGuestsFB-S-020GuestDamageinF&BOutletsFB-S-021F&BDiscountCardProgramFB-S-022DressCodeforF&BOutletsFB-S-023HoursofOperationFB-S-024CompetitiveShoppingFB-S-025OrderingofflowersforguestsFB-S-026OrderingoffoodFB-S-027CheckingoftheCashier’sWorkatEndofeachshiftFB-S-028PaymentProcedure–LobbyLoungeFB-S-029CorkageCharge2FB-S-030ServiceChargeonTakeAwayItemsFB-S-031TurndownSet-upandDeliveryFB-S-032MorningComplimentaryTeaandCoffeeFB-S-033VIPChinesePrivateDiningRoom(PDR)set-upFB-S-034Opening&ClosingCheckList(Tobedraftedbydepartmentheads)FB-S-035BeverageRequisitionsFB-S-036StandardProcedureforOrderingBeverageFB-S-037BeverageStandardformeasurementFB-S-038BanquetFurnitureLayoutFB-S-039HandlingofConference/BanquetDeliveriesFB-S-040UseofExecutiveLoungeFB-S-041AccountsandReportProceduresFB-S-042ConfirmationofBanquetEventOrderDetailsFB-S-043CheckingtheWorkEnvironmentFB-S-044TakeAwayItemsPolicyFB-S-045RecyclingProcessFB-S-046TableTopPhotographsFB-S-047StockTakingFB-S-048WelcomeDrinkCoupons餐饮部服务涉及：餐饮服务-006证明及服务培训餐饮服务-007品牌标准审核/清淡（自我审核）餐饮服务-008管理员的职责审核（自我审核）餐饮服务-009贵宾到达行李指导方针餐饮服务-010饮料品牌标准培训餐饮服务-011餐饮部各部门预定餐饮服务-012餐饮部投诉处理餐饮服务-013日常布草的撤换和送洗餐饮服务-014碎布方针餐饮服务-015尝味员餐饮服务-016服务托盘的传递和使用程序餐饮服务-017小费的分发餐饮服务-018烟草的销售餐饮服务-019为客人预定蛋糕餐饮服务-020餐饮部的客户赔偿餐饮服务-021餐饮部折扣卡的计划餐饮服务-022为餐饮部各部门制定代码餐饮服务-023操作时间餐饮服务-024竞争的购买餐饮服务-025为客人定鲜花餐饮服务-026预订食物餐饮服务-027在每天下班时检查收银员的工作餐饮服务-028付款方式——大堂休息室餐饮服务-029开瓶费餐饮服务-030带走条款中的服务费餐饮服务-031换下摆台并发送餐饮服务-032慰问开茶或咖啡餐饮服务-033中式贵宾私人饭厅摆台餐饮服务-034打开或关闭检查清单（由部门主任拟草稿）餐饮服务-035饮品需求餐饮服务-036饮料预定的标准程序餐饮服务-037饮品标准量度餐饮服务-038宴会家具布局餐饮服务-039处理会议及宴会服务的发货餐饮服务-040使用行政走廊餐饮服务-041账目及汇报程序餐饮服务-042确认宴会预定事项的细节餐饮服务-043检查工作环境餐饮服务-044取走项目方针3餐饮服务-045回收程序餐饮服务-046桌面图片餐饮服务-047存货的取用餐饮服务-048饮料优惠券FoodandBeveragekitchenrelated:FB-K-001CertificationofFoodhandlersFB-K-002SelfAuditBrandStandardsAudit/Checklist(SelfAudit)FB-K-003AuditResponsibilityforcontrollers(SelfAudit)FB-K-004VIPArrivalPackageguidelines(International0FB-K-005TastePanelsFB-K-006OrderingofcakesforguestsFB-K-007InternationalAssociateDiscountprogramFB-K-008HoursofOperationFB-K-009CompetitiveShoppingFB-K-010StandardOperatingProcedurefororderingfoodFB-K-011ServicechargeontakeawayitemsFB-K-012TurndownSet-upandDeliveryFB-K-013MorningComplimentaryTeaandCoffeeFB-K-014Opening&ClosingCheckList(Tobedraftedbyheadchefs)FB-K-015BeverageRequisitionsFB-K-016StandardProcedureforOrderingBeverageFB-K-017UseofExecutiveLoungeFB-K-018ConfirmationofBanquetEventOrderDetailsFB-K-019CheckingtheWorkEnvironmentFB-K-020TakeAwayItemsPolicyFB-K-021RecyclingProcessFB-K-022TableTopPhotographsFB-K-023StockTaking厨房餐饮涉及;餐饮部厨房-001食物处理证明餐饮部厨房-002品牌标准自我审核标准清单餐饮部厨房-003管理员的职责审核餐饮部厨房-004贵宾到达行李指南餐饮部厨房-005尝味员餐饮部厨房-006为客人预定蛋糕餐饮部厨房-007员工折扣计划餐饮部厨房-008操作时间餐饮部厨房-009购买竞争餐饮部厨房-010预定食物的标准操作程序餐饮部厨房-011带走条款上的服务费餐饮部厨房-012换下摆台并发送餐饮部厨房-013慰问开茶及咖啡餐饮部厨房-014打开或关闭检查清单（由部门主任拟草稿）餐饮部厨房-015饮品需求餐饮部厨房-016预订饮品的标准程序餐饮部厨房-017使用行政走廊餐饮部厨房-018确认宴会预定事项的细节餐饮部厨房-019检查工作环境餐饮部厨房-020取走项目方针餐饮部厨房-021回收程序餐饮部厨房-022桌面图片餐饮部厨房-023存货的取用FoodandBeveragegeneralrelated:FB-G-001AssociatesCafeteria餐饮概要涉及：餐饮部概要-001与自助餐厅相结合4LOCALSTANDARDOPERATINGPROCEDURE当地的标准操作程序Subject:Departmentalorientationchecklistforthefirst30daysofeachposition题目;部门前30天职位定位的清单LSOPNo:FB-Training-001EffectiveDate:Priortothehotelopening当地标准操作程序编号：餐饮部-培训-001有效日期：酒店开张之前Date:August2007IssuedBy:Food&BeverageDirector日期：2007年8月Page:1of1页数：第一页Objective:ToensurethateachnewHowardJohnsonassociateundergoesastructuredwelcomeprocessandintroductiontohisorhernewdepartment.Toteachandensureeachassociateunderstandsthedepartmentalworkingprocedures,HowardJohnsonphilosophyandwillbeabletoworkeffectivelyintheteamafterthe30daysperiod.目标：确保每一个与**有联系的下属机构的新进人员在各自部门的欢迎过程和介绍。教导并确保每一员工对部门工作程序的了解。**的观念将会使30天后的团队工作更加有效。Policy:Itisthepolicyofhateachnewassociatewillsignoffafterthefirst30daysoforientationtogetherwithhis/herrespectivemanageranddepartmentaltrainerthedepartmentalorientationchecklist.ThislisttobecountersignedbytheF&Bdirector/ExecutiveChefandDirectorofHRandkeptonfileintheHRoffice政策:与每一个新员工的互动将在开始的30天