餐饮部FOOD BEVERAGE DEPARTMENT-8(141-150).doc

STANDARDS AND PROCEDURES DEPARTENT: HORIZONS JOB CATEGORY: ALL STAFF HEAD: HORIZON’S MANAGER G.M. APPROVAL: DATE: TASK: MAINTENANCE OF THE SERVICE STATIONS STANDARD: To maintain and equip the service station to the required standards. To ensure that the service station is kept clean and cleared of dirty crockery and cutlery at all times. PROCEDURE: The replenishment of the service stations should be an ongoing process. Items are replaced as they are used. Mise en Place for the service stations has to be well thought out. Make sure that the full range of flatware should be at the service station. There should be an adequate stock of napkins and ashtrays for service. The runner brings everything to the service station and the station Waiter takes it from the station to the guest table or gueridon. The top of the station should always be kept clean and cleared of soiled items by the runner. The service station should always be kept clean at the end of the service. PROCEDURES: (continued) Equipment at Service Station Crockery Plate BB Plate Desert Sugar Bowls Salt and Pepper Sets Silver Cutlery Fork Dinner Fork Dessert Fork Cocktail Fork Oyster Knife Dinner Knife Dessert Knife BB Spoon Dessert Spoon Soup Spoon Coffee/Tea Spoon demi-tasse Ladle sauce Cake server Oil and vinegar set Parmesan cheese jar Tomato ketchup etc. Mustard jars Matches. Relevant condiments Artichokes Other Equipment Menu and wine lists Service trays Round service trays Service cloths Waiters order pads Ashtrays Toothpicks and holders Napkins Cocktail napkins Water jugs Peppermill etc. STANDARDS AND PROCEDURES DEPARTENT: HORIZONS JOB CATEGORY: ALL STAFF HEAD: HORIZON’S MANAGER G.M. APPROVAL: DATE: TASK: PRESENTION OF MENU AND WINE LIST STANDARD: All menus and wine list must be in a spotless condition. P