餐饮部FOODBEVERAGE DEPARTMENT7121140.docx
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餐饮部FOODBEVERAGE DEPARTMENT7121140.docx
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餐饮部FOODBEVERAGEDEPARTMENT7121140
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
SERVICEOFPETITFOURS
STANDARD:
Eachguestwillbeservedpetitoffoursfollowingtheseprocedures.
PROCEDURE:
1.Assoonascoffeeorteaisservedaselectionofcomplimentarypetitfourswillbeserved.
2.Waiterwilloffereachtabledisplayofpetitfours,sometimesleavingevenwholesilvertrayinthemiddleofthetable(ifrequired).
3.Waitermayusealsoasmallpetitfourstand–ifso,heplacestandtowardthemiddleofthetable.
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
RECOMMENDATIONOFAFTERDINNERDRINKS
STANDARD:
Allstaffmustbeabletorecommendandserveallafterdinnerdrinksinthecorrectmanner.
PROCEDURE:
1.Followingthecoffeeservice,arangeofCognacs,ArmaguacsandVintagePortswillberecommendedandservedifrequired.
2.Waiterwillapproachtablewithafterdinnerdrinktrolley.
HewillrecommendoneCognac,ArmaguacsandVintagePort.
3.Allnecessaryglasswarewillbeupontrolleyanduponrequestthewaiterwillpourthecorrectamountofliqueurintothecorrectglass.Theglasswillthenbeplacedinfrontoftheguestslightlytotheright.
4.Use45ml.only.
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
SERVICEOFCOFFEEANDTEA
STANDARD:
AllstaffwillbeabletoservecoffeeorteafollowingthecorrectHorizonsprocedure.
PROCEDURE:
1.Afterdesserthasbeenrecommended,served,andcleared,coffeeandteaservicewillcommence.
2.TheorderwillbewrittenuponaCaptain’sOrderPadandhandedtocashier.
3.Coffeeisservedinasilvercoffeepot,placedonasilvertraywithcream,milk,andsugar.
4.Coffeecupwithsaucerandunderlinerwillbeplacedfromtherightdirectlyinfrontoftheguest.Thehandlewillpointdownwardat4:
00o”clockandthespoonwillbeparalleltothecuphandle.
5.Waiterpourscoffeeintocoffeecupfortheguestfromjugatthetableandofferscream,sugar,togowithit.
6.Irishcoffeeisservedinawatergobletwithabreadandbutterplateunderlinerandteaspoon.
7.Allothercoffees(espresso,short,black)arepreparedinthekitchen(stillroom)andserveasnormalset-uppernormalcoffeeserviceusingalsosilvertray.
8.Espressowillbeservedinacoffeecup.
9.Shortblackwillbeservedinademitassecup.
PROCEDURES:
(continued)
10.Teawillbeservedinateapot.
11.Ifaguestorderstea,waitershouldaskwhattypeofteatheguestwants:
a)Chinesetea
b)Minttea
c)Jasminetea,etc.
12.IfguestordersChinesetea,whichisinlooseform–ateastrainerisservedtogetherwithit.
13.Waiterpoursteaforguestusingastrainerandoffersmilk,lemon,andhotwater.
14.Teapotisthenplacedonthetabletogetherwithstrainerattherighthandside.
15.Allcoffeeandteaareservedfromrighthadside(whereapplicable).
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
DESSERTRECOMMENDATIONANDSERVICE
STANDARD:
Allstaffmustbeabletorecommenddessertinthecorrectorderandwithflair.
PROCEDURE:
1.Oncetableiscleared,theCaptain(orWaiter)willrecommenddessertswithflair
Theorderofrecommendationisasfollows:
a)Desserttrolley
b)Cheesetrolley
c)Flambé
d)Soufflé
e)Alacarteselection
2.Iftheguestrequiresthedesserttrolley,itwillbeapproachedtothetableside.Dessertswillbeportionedandservedonadessertplatefromtherightside.Cutlerywillbeplacedactualdessert.
3.Iftheguestrequirescheese,aselectionwillbepresenteduponacheesetrolley.Captain(orwaiter)willcutandplaceelegantlytherequiredcheeseportiononadessertplateandservefromtheright.Inaddition,asmallportionofgrapesandfruits(orrawvegetables)willbeplacedatthetopoftheplateofcheese.(Nocheeseservice).
4.Flambé(seestandardandproceduresforflambécrepes).
5.Ifguestrequiresanalacarteselection,thewaiterwillrepresentthemenuinthecorrectmanner(seestandardandprocedureforpresentationofmenu).
PROCEDURES:
(continued)
6.Whenguestisreadytoorder,waiterwillcompleteCaptain’sOrderPadandcollectdessertfromthekitchenwhenready.
Waiterwillservefromtherightside(seestandardandprocedureuseofCaptainsOrderPad).
7.Souffléstoberecommendedatthepointofdescribingthespecialtiesofthedayintheinitialorder.
8.Dessertsarediscussedwithflairbythewaiter.
9.Alldessertsservedfromthetrolleymustbeservedatthegueststableandnotatanydistance.
10.Note:
Thatthecoffee/teaserviceisservedasaseparatecourse(afterthedesserts–orcheese)
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
DECANTINGOFAREDWINE
STANDARD:
Allstaffmustbeabletodecantaredwine.
PROCEDURE:
1.Alldecantingwillbedoneonthegueridontable,facingtheguest.
2.Lifebothbottleanddecanter,oneineachhand.
3.Pourverygentlyallowingthesedimenttocatchintheneckofthebottle.
4.Sedimentwillremainontheshoulderofthebottle.
NOTE:
Thebasketwillbeusedinthisdecantingmethod.
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
PRESENTATIONANDSERVICEOFCHAMPAGNE
STANDARD:
Allstaffwillbeabletoservechampagneinthecorrectmanner.
PROCEDURE:
1.Obtainchampagnefromservicedispensebar.
2.Presenttohostwithlabelface-up,usingwaiter’scloth.
3.Ifaccepted,replaceanicebucket.Allicebucketsmustbecheckedbeforeorduringmise-en-place.
4.Removemeshandpapertakingcaretocutsilverpaperneatly.
5.Puttingbottleatanangle,gentlytwisttoremovecork,takecarenottopopunlessrequested.
6.Remove,clean,wipeandlethosttaste.
7.Serveexactlyasredandwhitewine,i.e.hostlast.(Fromrightsideofthecustomer).
8.Claspbottleinrighthandwiththumbinsertedinthepunt,label-facingguestatalltimes.
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
WATERSERVICE
STANDARD:
AllstaffmustbeabletoserveEvianorPerrierwater.
PROCEDURE:
1.Afterthewinehasbeenserved,theCaptainwillaskiftheguestsrequireicewater,EvianorPerrierwater.
2.Jugsoficewaterareplacedoneachwaiter’sstation.
3.DockettobeissuedforEvianorPerrierwateraspernormalbeverageservice.
4.Hewillservewaterintowatergobletfromthebottle(orjug)uponthedesiredrequestoftheguest.
5.Servingfromtheright,followingthecorrectserviceprocedure,withthelabelfacingoutwards.
6.Atthispoint,foodwillbeserved.
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
PRESENTATIONANDSERVICEOFREDWINE
STANDARD:
Allstaffmustbecapableofpresentingandservingredwine.
PROCEDURE:
1.Obtainsilverredwinebasketfromstillroomwithfoldednapkinalreadyinside.
2.Placebottleinbasket,carefulnottodisturb,labelfacing-up.
3.Presenttohostfromtherightside.
4.Whenaccepted,placewineongueridonnearguesttableorontopofthewaiterssection.
5.Lifewineslightly,cutbelowlip,andplacecorkscrew,removecorkfrombottle.
6.Cleanopening,replacebottleinbaskettocorrectposition.
7.Presentcorkonsilverplattertohostonhisright.(Horizonsonly;GreatWall–smallsideplateifsilvernotavailable).
8.Re-presentbottletohost.
9.Servedegustationportiontohost.
10.Serveladiestoleftofhost,thengentlemen,finishingwithhostfromrightside.
11.Placebasketongueridonorwaiterssectionwhenfinishedserving.Ifspacepermits,placeontheactualguest’stable.
PROCEDURES:
(continued)
12.Whenbottleisfinished,removefrombasketandplaceongueridonuntilnewbottleisordered.(Canbeplacedonwaiter’ssectionaswell–BUTNOWonthetable).
13.Ifguestisdrinkingonlyredwinethenremovewhitewineglasses.Ifunsurethenascertainfromhostifhewillrequirewhitewine.(Removealwaysfromtherightside).
STANDARDSANDPROCEDURES
DEPARTMENT:
FINEDININGJOBCATEGORY:
ALLSTAFF
HEAD:
HORIZON’SMANAGERG.M.APPROVAL:
DATE:
TASK:
PRESENTATIONANDSERVICEOFWHITEWINE
STANDARD:
Allstaffmustbeabletopresentandservewhitewineinthecorrectmanner.
PROCEDURE:
1.Placeicebucketandstandneartable.
2.Collectbottlefromdispensebar.
3.Presentbottletoguest,laidoutonwaiter’scloth,labelfaceup.Presentationisdonefromthehost’srightside.
4.Placethewinebackintheicebucket.
5.Cutbottleneckcoverdirectlybelowlip.
6.Placecorkscrewinmiddleofcork,turnandremovegently,carefulnottodamagelip.
7.Cleanopeningwithwaiter’scloth.
8.Presentcorkinsilvercorkplatternearhost’srighthandside.(Horizons–silverplatter;GreatWall–smallsideplateifsilvernotavailable).
9.Removeandwipebottle.
10.Re-presentbottle(samemethodasbefore).
11.Servesmallportionfordegustationfromrightside.
PROCEDURES:
(continued)
12.Assoonasaccepted,serveallladiesseatedtohisleft,thengents,finishingwithhost.
13.Useappropriateglassware.
14.Ifwhitewineonlyservedthenremovefromtableredwineglasses.Ifunsurethenallglasswarekept.
15.Allbeveragestobe
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