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1、,TRAINING ACADEMY,FOOD & BEVERAGE SERVICE MODULE “How to serve a Western Set Meal ” F&B SERVICE 02-01,At Hyatt Regency Dongguan we determine clear and logical standards of performance for all service related tasks. 在东莞松山湖凯悦酒店我们清楚地知道我们酒店服务的标准和专业性.,Introduction (前言),The service of a Western set meal r
2、equires co-ordination of all parties involved. This includes the service team, the kitchen brigade and the organisers. A very elaborate program often accompanies it and as such timing is of utmost importance. 在西式晚宴服务里我们所有合作伙伴都会配合默契.他们包括服务团队, 厨房人员和宴会组办方.整个宴会的流程和服务的时间是非常重要的.,Introduction (前言),wow,This
3、 forms the base for a 这一切源自,Introduction (前言),experience at Hyatt Regency Dongguan. 莅临东莞松山湖凯悦酒店的独特体验,By the end of this session, our objective is to ensure that you have learned “How to serve a Western Set Meal” with confidence, and according to our defined standards. 在本次课程的结尾，我们的目标是确保你能按照我们所讲授的标准学会
4、“如何为客人服务西式晚宴”. Any Questions? 有什么问题吗?,Objective (目标),1. Check bread and butter service 检查面包和黄油服务,When do we serve bread and butter? 我们什么时候服务面包和黄油？ Prior to the meal according to the program laid down by organiser 在组织者要求开餐的时间之前 Bread and butter will be replenished through the meal until main course i
5、s served 在客人用餐期间应当不断补充面包和黄油直到客人用完主菜 Who is responsible for serving bread and butter? 谁负责服务面包和黄油？ Assigned employees 被指派的员工,What do we need to ensure? 我们必须确保什么？ Wines and beverages that are accompanying the meal need to be served prior to the food service according to sequence 葡萄酒和饮料的服务应当根据服务食品的顺序进行
6、Who is responsible for serving beverages? 谁负责服务酒水？ Assigned Employees 被指派的员工,2. Check the beverage service 检查酒水服务,2. Check the beverage service 检查酒水服务,What beverages do we serve? 我们服务什么饮料？ As per BEO 根据宴会预定单的要求 What do we need to ensure? 我们必须确保什么？ Cold beverages are served chilled (white wine, champ
7、agne.) 冰的酒水必须是冰的（白葡萄酒，香槟） Beverages are served as per standard measures 酒水要根据标准量进行服务,Always check with the guest if refill is required do not continue pouring 酒水续杯都必须经过客人的同意 Offer white wine with light dishes and red wine with meat dishes as per BEO 按照宴会预定单之要求清单的清淡菜肴配以白葡萄酒，红肉类的菜肴配以红葡萄酒,2. Check the
8、beverage service 检查酒水服务,3. Select the tray 选择托盘,What do we need to ensure? 我们必须确保什么？ Clean and dry 必须是干净和干的 In good condition 能够正常使用 Clean tray cloth if silver tray 如果是银托盘必须要垫上干净的托盘布,4. Standby to pick up the first course 等候取头盘,Where do we need to wait? 我们必须在哪里等候？ At the food pick up 在指定取食品的地方 Who i
9、s responsible for picking up food? 谁负责取食品？ Assigned Employees 被指派的员工,5. Pick up the first course 取头盘,When do we pick up the first course? 我们什么时候取头盘？ Upon receiving instructions from the Team leader/Assistant Manager 在接到领班或副理的指令后,6. Move into the room 运送到房间,Where do we move to? 我们将食品送到哪里？ Move toward
10、s the team leader of your station 跟随着队伍的领队到你的位置,7. Serve the food 服务食品,How do we serve the food? 我们如何服务食品？ As per session plan “How to serve a plated item for a Western set meal” 根据我们所培训的西餐套餐食品服务标准 What do we need to ensure when serving the food? 当我们在服务食品的时候必须确保什么？ Serve tables as indicated by Team
11、leader as he will ensure all guests on the table are served before proceeding to the next table 根据领队的指示，领队在确保一张桌的客人都被服务完食品后再进行下一张桌的服务,7. Serve the food 服务食品,Serve special items as instructed by the Team leader as they would have liaised with the guest for special dietary requirements 根据领队之前与客人确定的食品特
12、殊要求进行特殊食品的服务 Serve from the right hand side where possible 尽可能的从客人的右侧进行服务,7. Serve the food 服务食品,When do we stop serving? 我们何时停止服务？ When all guests have been served 所有的客人都被服务完毕 How do we indicate vegetarian/special diet guests? 我们如何显示素食者或有其它特殊要求的客人 The Team leader/Assistant Manager to put a mark on
13、the back of the seat of the vegetarian/special diet guest 领班/副理会在素食者或有特殊要求的客人的椅子后面进行标记,8. Prepare the tray stands for clearing 准备收台时要使用的托盘架,Where do we place the tray stands? 我们将托盘架放在哪里？ As per floor plan in a ratio of approximately 1 tray stand for every 4 tables if space permits 如果场地允许的情况下，根据场地情况摆
14、放，一般平均4张台摆放一个托盘架 All tray stands to be set up prior to the event 所有的托盘架必须在宴会开始前摆放完毕,8. Prepare the tray stands for clearing 准备收台时要使用的托盘架,What do we need to ensure? 我们必须确保什么？ Do not overfill the venue with tray stands 在场地中不能摆放过多的托盘架 Empty trays are placed on tray stands 将空托盘摆在托盘架上 Always keep tray st
15、ands clean and tidy 一直要保持托盘架的整洁 Ensure walls behind tray stands are protected in case of spillage 确保托盘架后面的墙是被保护起来的，以免剩余事物溅到墙上,9. Clear the tables 收空盘,When do we clear the tables? 我们什么时候收空盘？ Upon receiving instructions from Team leader/Assistant Manager 在接到领班或副理的指令后 Which side do we clear from? 我们从哪一
16、边收空盘？ From the right hand side where possible 尽可能的从右侧进行服务,10. Positioning after service 服务后每个人的位置,How do we position ourselves? 我们每个人的位置是哪里？ Ensure one Waiter per station is available on the side for beverage service or to assist the guest 确保每桌的服务员在餐桌旁边为客人服务酒水或进行其它服务 The other waiters return to the back area 其他服务员回到回到后场区域,11. Serve the next course 服务下一道菜,What do we need to prepare for next course? 我们需要为服务下一道菜做些什么准备？ As per prep
