某大酒店餐饮部操作流程与服务标准职责 01: 布置桌子 ( 早餐 ) ........................................................ 1职责 02: 摆放餐桌 ( 午餐 / 正餐 ) .................................................. 2职责 03: 岗位方案 / 分配 ......................................................... 3职责 04: 贵宾和特殊客人........................................................ 4职责 05: 接受预订 . ............................................................. 5职责 06: 菜单 . ................................................................. 6职责 07: 检查环境 . ............................................................. 7职责 08: 陈列报纸 . ............................................................. 8职责 09: 领位台 . ............................................................... 9职责 10: 特色食品和无库存食品................................................. 10职责 11: 统计住宿客人 / 配餐 .................................................... 11职责 12: 检查自助餐 ........................................................... 12职责 13: 自己就座的客人....................................................... 13职责 14: 向客人打招呼 ......................................................... 14职责 15: 带客人就座 ........................................................... 15职责 16: 特殊客人的需求....................................................... 16职责 17: 引座顺序 . ............................................................ 17职责 18: 客人过多时的工作程序................................................. 18职责 19: 探视客人 . ............................................................ 19职责 20: 监督服务 . ............................................................ 20职责 21: 送客人离开 ........................................................... 21职责 22: 电话要求客房餐饮服务................................................. 22职责 23: 日常用品 . .........................
VIP
