汉庭酒店连锁餐饮管理规范连锁店管理部2007年6月目录一、菜单................................................................................................................................................41.1连锁店早餐品种....................................................................................................................41.2商务简餐菜单.........................................................................................................................5二、产品标准........................................................................................................................................72.1自助餐产品.............................................................................................................................72.1.1营业时间、价格及基本品质要求；.......................................................................72.2.2产品品质描述.............................................................................................................72.2商务简餐...............................................................................................................................102.2.1营业时间、价格及基本品质要求；.....................................................................102.2.2商务简餐上桌标准..................................................................................................102.2.3商务简餐标准菜谱..................................................................................................11三．设备标准......................................................................................................................................263.1设备配备标准.......................................................................................................................263.2厨房布置图...........................................................................................................................343.2.1客房规模100间以下酒店厨房理想布局和最小面积布局...............................343.2.2客房规模100~180间酒店厨房理想布局和最小面积布局.............................363.2.3客房规模180~230间酒店厨房理想布局和最小面积布局.............................393.2.4客房规模大于230间酒店厨房理想布局和最小面积布局...............................42四.人员配备标准.................................................................................................................................44五.岗位职责和要求............................................................................................................................445.1餐厅主管...............................................................................................................................445.2餐厅服务员...........................................................................................................................465.3餐厅厨师长...........................................................................................................................475.4餐厅厨师...............................................................................................................................485.5餐厅杂工...............................................................................................................................49六.业务流程和标准..........................................................................................
