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餐饮部FOOD
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.
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