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1、.wdDepartment 部门：Chinese Rest.餐饮部帝苑中餐厅Job Title职位：Service Associate餐厅经理Task工作职责：Order Taking 点 单Task No: 工作编号：001OJT Hours : 培训时间：30 Minutes30分钟INTRODUCTION介绍：Objective目标：: Order Taking 点 单Needs需要：: Greet the guests by name 用客人的姓名称呼客人Interest重要性：: Training Aids / Equipment培训设备： Computer and LCD Proj
2、ector电脑、投影机TASK BREAKDOWN基 本 要 求MINIMUM STANDARDS工 作 详 述TRAINERS NOTE培 训 师 事 项1.The service associate approaches the guests with a writing pad and a pen in the hands, listen and write down what the guest ordered 效劳员须拿好笔和本子前去点单，记下客人所点的内容2.Greet the guests by name 用客人的姓名称呼客人3.Make appropriate recommen
3、dations, advise portion size / combination 给客人适当的推荐或建议，比方分量和组成等4.Repeat order 一定要重复点单5.Thank you for the orders 感谢客人的点单Prepared by起草人：Anita Guo 郭玲玲Reviewed by审阅人：Eric Li李朝旭Approved by批准人：Mr. Peter Tay郑川竹Designation职位： Chinese Rest. Manager中餐厅经理Designation职位：F&B Director餐饮部总监Designation职位：General Man
4、ager总经理Sign & Date日期：May 20072007年5月Sign & Date日期：May 20072007年5月Sign & Date日期：May 20072007年5月Department 部门：Chinese Rest.餐饮部帝苑中餐厅Job Title职位：Service Associate餐厅经理Task工作职责：Captains Order 开单Task No: 工作编号：002OJT Hours : 培训时间：30 Minutes30分钟INTRODUCTION介绍：Objective目标：: Captains Order 开 单Needs需要：: The ord
5、ers should be written on the captains order according to the section where the products are produced 开单必须按出品局部开。Interest重要性：: Training Aids / Equipment培训设备： Computer and LCD Projector电脑、投影机TASK BREAKDOWN基 本 要 求MINIMUM STANDARDS工 作 详 述TRAINERS NOTE培 训 师 事 项1.A property where uses the captains order a
6、s ordering system, the procedure of order taking should be applied, when the order is written on the captains order, the service associate must fill in all details i.e. table number, number of person, Waiter, Date 在用开单本操作的酒店，必须有适宜的操作程序，效劳员应该按照要求逐项填入应有内容：桌号、客人数、员工名和日期2. The orders should be written o
7、n the captains order according to the section where the products are produced 开单必须按出品局部开。3. All copies to be handed to cashier for verification, meanwhile the cashers copy will be kept by the cashier, the service associate should then take the rest of the copies to the pantry for distribution to the
8、 specific sections with the number of clips according to the number of dishes stated, the number marked on the clips should be same as the table number stated on the captains order开好单所有的各联必须交给收银员确认，同时，收银联交收银员保存，然后其它联由效劳员送到备餐间，根据开单上的菜品数量夹上相应数量的夹子后分送到相应的各出品部，夹子的桌号和开单本上标明的桌号必须一致。4. Waiters copy should
9、be kept in the service station for reference, item that has been served, should be crossed out by the server 效劳员联应保存在效劳区间备查，已上的菜品必须从效劳联上划去。Prepared by起草人：Anita Guo 郭玲玲Reviewed by审阅人：Eric Li李朝旭Approved by批准人：Mr. Peter Tay郑川竹Designation职位： Chinese Rest. Manager中餐厅经理Designation职位：F&B Director餐饮部总监Desig
10、nation职位：General Manager总经理Sign & Date日期：May 20072007年5月Sign & Date日期：May 20072007年5月Sign & Date日期：May 20072007年5月Department 部门：Chinese Rest.餐饮部帝苑中餐厅Job Title职位：Service Associate餐厅经理Task工作职责：Menu Knowledge 菜单知识Task No: 工作编号：003OJT Hours : 培训时间：30 Minutes30分钟INTRODUCTION介绍：Objective目标：: Menu Knowledg
11、e 菜单知识Needs需要：: To describe the dishes on the menu to the guest in a simple and clear way 将菜单上的菜品用简单和明确的方法介绍给客人。Interest重要性：: Training Aids / Equipment培训设备： Computer and LCD Projector电脑、投影机TASK BREAKDOWN基 本 要 求MINIMUM STANDARDS工 作 详 述TRAINERS NOTE培 训 师 事 项1.To describe the dishes on the menu to the
12、guest in a simple and clear way 将菜单上的菜品用简单和明确的方法介绍给客人。2.To pronounce all food items in the menu accurate 能准确说出菜名3.To know the ingredients and cooking method of all items on the menu 必须熟悉菜单上的菜品的配料和制作方法4.To know the preparation time of each dish 了解每一道菜的准备时间5.To know what condiments and / or sauce to s
13、erve with the dish 熟悉菜品所需跟的调配料6.To know how the dish should be served 熟悉每一道菜的正确效劳方式7.To know which section of kitchen to produce the dish 熟悉每一道菜的厨局部工8.To know what are the daily specials and seasonal ingredients 熟悉当日特荐和时令菜品9.To know what item is out of stock 熟悉当日估清10.To know which are the signature
14、dishes of the restaurant 熟悉本餐厅的拿手招牌菜品11.To know what else can be proposed to guest in terms of cooking method besides the one listed and make appropriate recommendations 熟悉除了菜单上的菜品制作方法以外的可以向客人推荐的制作方法以便做适当的建议。12.To know the selling price of the dish 熟悉每道菜的售价13.To know the portion size of each dish an
15、d give appropriate advises to the guest especially those served in pieces 熟悉每道菜的分量以便给客人提出适当的建议，尤其是那些以位上的菜品14.To know the history and the place of origin of the ingredients or dishes 了解菜品或原料的原产地和历史来源Prepared by起草人：Anita Guo 郭玲玲Reviewed by审阅人：Eric Li李朝旭Approved by批准人：Mr. Peter Tay郑川竹Designation职位： Chinese Rest. Manager中餐厅经理Designation职位：F&B Director餐饮部总监Designation职位：General Manager总经理
