五星级酒店早餐标准OPERATING-PROCEDURES-Breakfast.docxVIP

LOCAL?STANDARD?OPERATING?PROCEDURES 标准操作程序 Subject 主题 Breakfast?Buffet?Set?up 早餐摆台 Effective?Date 执行日期 1st,March?2009 2009/03/01 Policy?No 制度编号 Page 页数 17 Distribution Kitchen?Outlets 分发 厨房各部门 Issued?by 发布 Approved?by 批准人 Executive?Chef 行政总厨 General?Manager 总经理 - - - - - - - - - - - - RULES?规则 Breakfast?Time?from?6:30?to?10:30 早餐时间从?6：30?至?10：30 At?6:20?breakfast?must?be?finish?and?all?staff?on?position 6：20?分早餐准备工作必须结束，所有员工必须在岗 Supervisors?have?to?check?the?buffet?all?time?and?refill?empty?food?immediately 主管必须随时检查自助餐并立即补充所需食品 Greeting?all?guest?with?“Good?morning?Sir/Madam” 对每位客人至欢迎词“早上好先生、女士” Smiling 微笑 Supervisors?have?to?check?staffs?uniform?before?they?stay?outside 主管需检查所有走出厨房外的员工的制服 Bakery?must?check?her?station?all?30min?that?the?bread,?baguette,?Danish,?croissant,?etc.?is?fresh?and?not?dry 包房员工需每?30?分钟检查面包、法棍、丹麦包、牛角包等的新鲜性并保证不干硬 Check?eggs?that?there?are?clean?and?washed 检查鸡蛋是否干净并洗过 Refill?juice?and?milk?station?every?hour?with?new?ice 每小时往果汁和牛奶桶的中空桶里添加新冰 After?finish?buffet?take?all?food?back?to?kitchen?and?check?what?we?cane?use?for?next?day?or?dinner?buffet 早餐结束后撤回所有食品并检查哪些可以用为第二天的早餐或当天的晚餐 Juice?must?be?back?in?cold?house 果汁必须放回冰箱 Don’t?waste?food 不能浪费食物 Salad?Station:沙拉吧 Standard: - 5?fresh?salads - 3?salad?spoons - - - 5?kind?of?dressing 5?salad?spoons 5?Food?name?tabs - 1?salad?tong Cheese?Station:芝士吧 Standard: - - 5?kind?of?imported?cheese?with?garnish Cheese?must?be?slices?and?present?on?a?glass?plate Cold?pickles?腌菜 Standard: - 8?kind?of?cold?pickles Western?style?salad?西式沙拉 Standard: - 3?kind?of?western?style?salad (According?to?the?menu) Cold?Cute?冷切 Standard: - 4?kind?of?cold?cute (According?to?the?menu) Fruit?Station?水果展示 Standard: - - 6?kind?of?fresh?fruit?in?basket 3?kind?of?fresh?fruit?in?bowl Standard: - 3?kind?of?fruit?cut Standard: - - 4?kind?of?fruit?in?syrup 4?kind?of?nuts Standard: - - - 3?kind?of?Yoghurt?(every?hour?change?the?ice?to?fresh?one) Almost?15?straws Oatmeal Bread?Station?面包 Standard: - 2?kind?of?soft?roll??????