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1、紫金港国际饭店BANQUET SOPOPENING A FUNCTION ROO活动场地的开放1) Open the door and check the room打开房门并检查房间Switch on the lights, check the temperature and check if the room smells fresh.打开灯，检查房间内的温度和房间内的气味Check the setup of the tabletop according to the event order and check readiness of the utensils in the Service
2、 Station.检查所有桌面上的摆台和服务台上的器具是否按照宴会单的要求布置好All must be ready for service 30 minutes prior to the functions start and the guest arrive.以上所有的程序必须在客人和活动开始前30分钟前检查完毕Ensure that all of the preparation is done in time.确保所有的准备工作在规定时间内完成Arrange the appropriate assignments to the staff.合理安排、分配好员工的工作OPENING AND
3、SETTING UP A BAR布置酒吧和酒吧的使用1) Set the bar table摆放酒水台Set the bar table with skirting. The size of the bar number of tables is depending of the size of the event; how many guests, type & quantity of beverages required, etc(Set up can differ per hotel, some hotel use mobile bar or glass tables, need to
4、adjust according to individual hotel standards)摆好酒水台并围好台裙。酒水台的大、小和数量要根据活动的需要来决定。如有多少客人，酒水的品种和数量等。（每家酒店的布置都会不一样，一些酒店会使用可移动的酒水台或者玻璃台，可根据自己酒店的需要来做调整）Table must be in good condition and balanced.桌子要完好无损并平稳Table cloth and skirting must be well pressed without any stain and holes.台布和台裙要熨烫整齐并无污点和破损2) Set g
5、lassware on table在酒水台上摆放杯具 Set glassware according to the types of beverage ordered.根据酒水单的要求摆放好不同种类的杯具All glassware must be polished, free of spots and no chips.所有的杯具必须擦拭干净，不得有污点和破损3) Set liquors烈性酒的摆放Arrange the liquor in descending order in term of bottle height with the tallest bottle in the midd
6、le.摆放烈性酒的时候酒瓶要按照高、矮顺序排列，高的酒瓶要摆放在中间All bottles must be full.所有的酒瓶必须是未开封和满的All bottles must be clean without any stain.所有酒瓶必须是干净和无污点的4) Set condiments and others酒水辅助用品和其它用品的摆放Arrange ice cubes, lemon, straws, stirrer, etc.摆放冰块，柠檬片，吸管，搅拌勺等Ensure beverage service trays are clean, sufficient, in good con
7、dition and ready for use.确保有充足、干净和状态良好的酒水服务托盘来使用CONDUCTING AND ATTENDING STAFF BRIEFINGS建立并主导员工班前会推荐精选1) Line up the staff集合员工Staff to sand straight in one straight line.员工应整齐地站成一排2) Check grooming检查仪容、仪表Check grooming of the staff at the same time.检查员工的仪容、仪表在员工集合的时候Check:检查：Hair头发Nails指甲Uniform制服Sh
8、oes鞋Body odor体味3) Do the briefing开班前会To conduct pre-service briefing on:Number of guests for the event宴会客人的人数Meal type set menu/buffet宴会的类型桌餐/自助餐Service type服务类型Station & job responsibilities allocation per staff每位员工的职责和工作岗位的分配VIPs介绍宴会的贵宾Any other information the staff need to know to fulfill guests
9、 requests or to give to good service任何能够满足客人要求和提高服务的其它信息1) Time时间Attend the pre-service briefing at the time indicated on the white board.在每一次班前会的时候都要将宴会摘要写在白板上2) What to take什么道具Be sure to take a pen and notebook, which is required for you to possess throughout the course of the service period.确保有笔
10、记本和笔，那些在服务过程中你的必需工具3) Things to Write Down需要写下来的事情1. Listen attentively to the following sequence of events:留意以下的有关宴会进展的事宜：name of function活动名称number of guests客人人数Timing时间pre-dinner drink requirements每次宴会酒水的要求meal to be served餐间服务drinks served during meal餐间酒水服务speech times演说时间Other work to be comple
11、ted during shift其它的在宴会期间需要完成的工作NOTE: Timings can sometimes change during the function; therefore it is absolutely essential that all staff check the white board throughout the function.注意：时间在宴会期间会有变化，因此要让员工在整个宴会期间能够在白板上看到宴会的摘要CHECKING THE BUFFET自助餐检查1) Check the buffet table检查自助餐台Check the number of
12、 buffet tables against guest attendance.根据客人出席自助餐的人数核对构成自助餐台的桌子数量和尺寸Check the access to the different station and is there enough space around it for the guests to move around.核对自助餐台周围的通道并确保有足够的空间供客人走动2) Decoration / appeal装饰/展示s the buffet themed according to the event order自助餐的主题要根据宴会单的要求来制定Does t
13、he buffet have a appealing look让自助餐看上去很好看Does it look attractive让自助餐看上去很吸引人Is the decoration clean, free of stains and in general good condition所有的装饰品要干净、整洁、有好的状态3) Check the food items检查食品的陈列、布置Hot food hot & Cold food cold?热菜要热、凉菜要冷Check the distribution of food items over the different stations/b
14、uffets.核对不同种类的食品是否放置合理并在适当的食品台和自助餐台上Check the food presentation; colour, fresh look, final food decoration, etc.检查食品的陈列，颜色，看上去是否新鲜和食品最后的装饰4) Check chinaware and cutleries检查餐具和瓷器Check the quantity of all chinaware and serving cutleries according to the attendance.推荐精选按照自助餐出席的人数来核对所有的瓷器和服务餐具Make sure
15、all chinaware and cutleries are free of spots.确保所有的瓷器和餐具不会有污渍Are there sufficient chinaware stations and easyaccessible for the guests.要有易于客人取用的足够摆放瓷器的地方5) Check the bar检查酒水台Enough beverages to be offered for the gusts.提供足够的酒水给客人Enough glassware to be served.准备好足够的杯具All glassware must be free of spo
16、ts and no crack.所有的杯具要无污渍和裂痕Bar tender on stand by / beverage service trays酒水员要在岗/酒水服务托盘6) The following can be taken into consideration:以下的顺序需要考虑Liaise with chef to check buffet for standards:与厨师长一起用标准来检查自助餐：Number of buffet tables against attendance.自助餐桌子的数量根据用餐人数来定Distribution of food items.食品的陈列S
