餐饮部FOOD BEVERAGE DEPARTMENT-9(151-170).doc

SHERATON MIRAGE GOLD COAST HORIZONS RESTAURANT TRAINING MANUAL TASK: XXX STANDARDS AND PROCEDURES DEPARTMENT: FLINDERS REST. JOB CATEGORY: WAITER/WAITESS HEAD: G.M. APPROVAL: DATE: TASK: TABLE SET UP FOR SET DINNER STANDARD: All guest see immaculate and complete table set up for their reserved set meal. PROCEDURE： Sample Menu Food Beverage - Duck Breast White Wine - Soup “　　　”“　　　　　” 5 11 8 3 2 7 9 10 Show Plate 12. White Wine Glass Napkin 13. Red Wine Glass Dinner Knife 14. Champagne Dinner Fork 15. Dessert Spoon Butter Plate 16. Water Glass Butter Knife 17. Coffee Cup Water Glass 18. Coffee Saucer Fish Knife 19. Coffee Spoon Fish fork 20. Flower Vase Soup Spoon 21. Ashtray Small Knife 22. Salt Pepper Small Fork Put the equipment down as per the above illustration starting from chinaware, cutlery, glassware and napkins. STANDARDS AND PROCEDURES DEPARTMENT: FLINDERS REST. JOB CATEGORY: WAITER/WAITESS HEAD: G.M. APPROVAL: DATE: TASK: LAYING A TABLE CLOTH STANDARD: TABLE CLOTH SHOULD BE IN GOOD CONDITION CLEAN, UNIFORM AND PROPERLY LAID THROUGHOUT THE DINING ROOM. PROCEDURE： Use well pressed table cloth. Make sure that the lines are straight. The center crease of all table cloth in the dining room should run in the same direction. Place table cloth face down. This mean that the shiny sides are up and the hem is on the underside. STANDARDS AND PROCEDURES DEPARTMENT: FLINDERS REST. JOB CATEGORY: WAITER/WAITESS HEAD: