宴会厅欢迎您 TRAINING MANUAL
培训手册
THE BUDDY SYSTEM
伙伴制度
The Buddy system has been set in place to work in with the Banquet Training Manual (BQTTM). The Buddy will be roistered the same shifts as the new employee and liaise with the shift leader as to how they progress.
这个伙伴体系是与宴会厅的员工手册相配套的，伙伴会和新员工一起工作，并把新员工的学习进程汇报给上级领导。
Responsibility of a buddy is to make sure the new employee understands procedures of Banquet and how to follow standards set in place as outlined in the BQTTM.
对于一个伙伴的责任来说，是要确保新员工明白宴会厅的操作程序并能按照宴会厅的培训手册中的大纲规定的标准实际操作。
The outcome of this training manual will ensure that the new employee is competent in all areas of the department. A clear understanding will be established firstly, of Back of House procedures before they venture into service. This will create a professional and positive outlook by all.
这个培训手册的目的是确保新员工能胜任部门的所有工作。员工实际服务之前会很清楚的了解餐厅的程序，这将给大家创造一个专业的、积极的工作环境。
YOUR BUDDY IS ______________ 你的伙伴是
MANUAL OUTLINE
手册目录
Job Description 工作职责
Savvy Service 聪明服务
Basic Knowledge for New Employees 宴会厅新员工需掌握的基本知识 *Western Service 西餐服务
1. Menu & Description 自助餐菜单知识
2. Table Top Setting, Station Set up and Pantry Set up 桌面摆台，整理边柜和备餐间
3. Service Procedure 服务程序
*Chinese Service中餐服务
1. Menu & Description 中餐菜单知识
2. Table Top Setting, Station Set up and Pantry Set up 桌面摆台，整理边
柜和备餐间
3. Service Procedure 服务程序
*Meeting and Coffee Break Service会议服务 1. Varieties of meeting set up
各种会议的台型
2. Service Sequence for Meeting
会议服务程序 3. Banquet Tables
宴会桌子
4. Mi en place for coffee break
咖啡台布置所需餐具 Beverage 饮料单
Beverage List 饮料单
JOB DESCRIPTION
工作职责
SUMMARY OF POSITIONS: 职责说明
To provide 5 Star hospitality food and beverage service, throughout the Banquet, maximizing guest’s experience, using Savvy Service.
运用聪明服务计划来体现五星级的餐饮服务，使客人能在宴会厅得到最佳的感受。 SCOPE 大纲
To ensure guest satisfaction by providing excellent food and beverage service,
in a friendly, competent and professional manner. Promoting a fun work environment
and being a team player. The employee will also have a chance to multi- skill in other F&B outlets.
优秀的餐饮服务必须具备友善、自信与专业的水准从而向客人提供满意的服务。创造愉快的工作环境，融入集体并成为集体的一员，员工也可以有机会去餐饮部其他部门学习更多的技能。 Upon completion of training, the employees will be empowered to resolve guest’s issues, in accordance with the Renaissance standards, before approaching the Shift Leader for assistance.
完成培训后，即使在没有领导的协助下，也能运用万丽酒店的服务标准来解决客人的问题。
OBJECTIVES AND ACOUNTABILITY: 目标与重要事宜 1. Learning and following Standards and Specification’s of the
outlets/bar.
学习并运用餐厅和酒吧的基本知识。 2. Providing feedback to Shift Leader on ways of enhancing service delivery
and service process.
向领班提供反馈从而来提高服务水准。 3. A major objective of this position will be to achieve a level to be
empowered to handle special requests from outlet guests.
本职位的一项主要任务是运用所学的知识和所负担的职责处理客人的特殊要求。 SUPERVISION EXERCISED: None
SUPERVISION RECEIVED:
Report directly to F&B Attendant Grade 2 and the Shift Leader 直接向二级服务员和领班汇报。
RESPONSIBILITY AND AUTHORITY 责任和授权 1. Demonstrate Renaissance Standards at all times to guests and fellow
employees.
每时每刻都要对客人和同事表现出万丽酒店服务标准。 2. Become familiar with Restaurant/Bar Standards and Procedures and follow
them accordingly.
逐步熟悉餐厅/酒吧的服务标准和程序，并且依照那些标准操作。 3. Knowledge of individual menu items including basic ingredients and method
of preparation.
掌握菜单中每一道菜的知识，包括基本原料和制作方法。 4. Basic Food & Beverage terminology.
掌握餐饮的专用词语。 5. Knowledge of Food & Beverage equipment.
掌握餐饮器具。 6. Knowledge of Food and Beverage items and prices.
掌握食品和饮料品种和价格。 7. Knowledge of Setting up of tables to the specified standards, for
different meal periods.
掌握不同时间段的桌面摆放布置。 8. Attend and comprehend information discussed during briefing sessions.
开会时，参加并且领会所讨论的内容。 9. Maintain proper grooming in accordance with the Employee Handbook.
遵守员工手册中仪表仪容的规定。
10. Serve Food & Beverage in a friendly and professional manner.
用友善和专业的态度服务客人。
11. Wear appropriate uniforms for the area, as supplied by the hotel.
工作时，穿着酒店制服。
12. Wear appropriate footwear as specified in the employee handbook.
工作时，穿着酒店工作鞋。 13. Be familiar with service facilities in the hotel. Including names of other
restaurant bars and banquet rooms in the hotel. 熟悉酒店内的设施，包括其它餐厅酒吧和宴会厅名字。 14. Be aware of any special events in the hotel.
能够知道酒店特别事件。
15.
Endeavor to remember guest’s names and address them by their surname. 尽可能地记住客人名字，并且用他们的姓来称呼。 16. Prepare mis- en- place for all meal periods
为每一餐准备所需餐具，器皿，刀叉等用具。
17. Report any guest feedback to the supervisor on duty.
向当班主管汇报客人的反馈意见。
18. Ensure that work area is clean at all times.
在每时每刻都要保持工作区域的清洁。 19. Ensure careful handling of equipment and linen as well as following S&P’s
for linen exchange
要确保用具和布草交接工作的准确性。 PREFERED KNOWLEDGE/QUALIFIATIONS: 员工资力/条件
High School Certificate 高中学历
Tourism School Certificate 旅游学校学历
Working knowledge of English – Fluency in English will be a definite advantage 与工作相关的英语知识---英语会话流利者优先。
F&B Service experience preferred but not essential 最好有餐饮服务经验。
BANQUET BASIC KNOWLEDGE FOR NEW EMPLOYEES
宴会厅新员工所需掌握的基本知识
Location of Grand Ballroom, Ballroom I, Ballroom II, Pre function Area,
Banquet Bar, Banquet Stewarding, Banquet Store, Meeting Room1 - 10 and Business Center.
宴会厅，宴会厅走廊，宴会洗碗间，宴会厅仓库，会议室1-10，商务中心 Location of Toilet near to Ballroom and meeting rooms L离宴会厅和会议室较近的卫生间 Telephone No. of hotel 酒店电话号码
Time Sheet for sign in & sign out , Duty Roster 签到签出表，排班表
F&B Organization Chart 餐饮部组织结构图
Name of his/her colleges 同事英文名字
Location of Wan Li Chinese restaurant, Chinese kitchen, Western kitchen,
Banquet, Stewarding, Lobby Lounge, , Renaissance Brasserie, 中餐厅，中厨房，西厨房，宴会厅，管事部，大堂吧，西餐厅的方位
Understand the security responsibilities of Banquet and Location of
Fire-Proofing Doors
了解宴会厅的安全责任及防火门所处的位置。 Know the opening time of each outlet in F&B
了解餐饮部其它部门的营业时间
Food & Beverage Equipment
餐饮用具
Chinaware: 瓷器 Ashtray 烟缸 B/B Plate 面包盘 Coffee Cup 咖啡杯
Coffee Saucer 咖啡底盘 Creamer Jug 奶缸
Dessert Plate 甜品盘 Dinner Plate 主食盘
Espresso Cup 意式特浓咖啡杯
Espresso Saucer 意式特浓咖啡底盘 Salt & Pepper Shaker 盐与胡椒瓶 Soup Bowl 汤碗 Sugar Bowl 糖缸
Toothpick Holder 牙签盅 Cereal Bowl 麦片碗 Butter Dish 黄油 Sauce Boat汁盅 Tea Pot 茶壶
Hollowware: 不锈钢用具
Coffee Decanter玻璃 咖啡壶 Coffee Pot 咖啡壶 Coffee Urn咖啡炉 Ice Bucket 冰桶
Water Pitcher 冰水桶
Wine Bucket w/stand 冰酒桶 Wine Craft 酒篮 Flatware: 餐具
Appetizer Knife头盘刀 B/B Knife 面包刀 Cake Knife 蛋糕刀 Cake Server 蛋糕铲
Demitasse Spoon 意式特浓咖啡勺 Dessert Fork 甜品叉 Dessert Spoon 甜品勺 Dinner Spoon 主菜勺 Main Fork 主菜叉 Main Knife 主菜刀 Serving Fork 服务叉 Serving Spoon 服务勺 Serving Tong 服务夹 Soup Ladle 汤勺
Soup Spoon 汤匙 Steak Knife牛排刀 Tea Spoon 茶匙
Glassware: 玻璃用具 Champagne Flute 香槟杯 Hi-Ball Glass 长饮杯 Old Fashion 老式杯 Red Wine Glass 红酒杯 Sherry Glass 雪莉杯 Tumbler 烈口杯 Water Goblet 水杯
White Wine Glass 白酒杯 Juice Glass 果汁杯
Meeting Floor Plan 会议台型布置:
Theatre style (Picture Attached) 剧院式布置:(附图)
Apply to lecture meeting (Normally most participants) 适用于讲座式会议(人数较多);
LCP and Screen will be required for presentation 提供投影,屏幕以供演示使用;
Flexible set up, Make the best of space and be easy to add or reduce number of seats.
特点:布置较灵活,充分利用空间,可随时增加(减少)与会人数; Ice water station and coffee station will be required. 需要设置冰水台和咖啡台
Classroom Style (Picture Attached) 教室式布置:(附图)
Apply to the meeting that participants have to make note. 适用与会者需作笔录的讲座式会议;
LCP and Screen will be required for presentation 提供投影,屏幕以供演示使用;
The set-up take a lot of space and participants are limited. 占用空间较多,人数受限制;
Generally, Head table will be required to set up. 一般要设主席台;
Ice water, mints, pencil, paper will be set on the table. 提供冰水，薄荷糖; 铅笔和纸
Theatre style and Classroom style can be mixed. 与前者剧院式布置可结合使用; “U” Shape (Picture Attached) “U”字式布置:(附图)
Apply to small seminar or lecture. 适用小型研讨会或讲座;
Normally, Low plant are required to put in center of “U” or if not, lecturer can walk freely in center of “U”
中间空间较大,放置植物或者让讲师自由走动; Limited participants 人数受限制。
LCP and Screen will be required for presentation 提供投影,屏幕以供演示使用;
Ice water, mints, pencil, paper will be set on the table. 提供冰水，薄荷糖; 铅笔和纸
Hollow Square （Picture Attached） “回”字式布置:(附图) Setup of Hollow Square is similar to “U” shape, but participants can be seated around the table.
基本布置同”U”字型,四周均坐人;
Plants will be required to place in the center. 中间空间较大,布置植物装饰;
LCP and Screen will not be required generally. 一般不用投影,屏幕等设备;
Ice water, mints, pencil, paper will be set on the table. 提供冰水，薄荷糖; 铅笔和纸
Board Table (Pictured Attached) 长桌式布置:(附图)
Apply to small meeting that participants are below 20. 适用于20人以下的小型会议;
LCP can be placed on the meeting table. 投影设备可直接放置在台上;
Participants can be seated around table when LCP is not available. 不用投影设备时可四周坐人;
Flower is required on the center of table. 中间可放置花装饰;
Ice water, mints, pencil, paper will be set on the table. 提供冰水，薄荷糖; 铅笔和纸 Cabaret Table
小圆桌式布置:(附图)
Apply to training that there are fewer participants. 适用与人数较少的培训讲座; Easily change set up 相对灵活,改动方便;
It incarnate the vibrant atmosphere and pay attention to participation of attendee
体现培训活跃气氛,注重与会人员的参与; More Flip Chart will be required. 一般提供较多夹纸板;
Ice water, mints, pencil, paper will be set on the table.
提供冰水，薄荷糖; 铅笔和纸
Others Style (Picture Attached) 其他形式布置:(附图)
Fish Bone is basically same to classroom style. 鱼骨式布置;基本同教室式布置; Double “U” shape 双”U”字式布置;
Meeting Service Sequence
会议服务流程：
Pre-meeting Preparations 会议前准备工作:
Open the meeting room half an hour before meeting starts 提前半小时以上打开会议室;
Check the room temperature, lights and airiness. 检查会议室温度，灯光以及通风状况。
Notify Engineer Department to adjust air-condition or lights. 通知工程部(空调,灯光); Prepare the ice water 准备冰水;
Check the microphone, power and other AV equipments. 会前检查麦克风,电源等A.V设备; Test AV equipments. AV设备的调试;
Know organizer’s name. 了解会议组织者的名字;
Communicate with meeting organizer to realize whole meeting course. 与会议组织者沟通,了解会议进程;
Know the time and place of guests’ dining after meeting. 了解客人会议结束后的用餐地点和时间。
Read the BEO sheet to know the way of payment and total expense of this meeting. 看一下宴会与订单，了解付款方式以及本次会议的所有费用。
Check the coffee break station and reconfirm the start-time of coffee break with organizer.
检查茶歇台的布置,和会议组织者确定茶歇时间;
Welcome the meeting participants at entrance of room. 在会场门口等待会议开始; In the meeting. 会议进行中:
Adjust the lights when guests do the presentation. 手动灯光的调节(特别是使用投影时的灯光);
Help the guests to pass the microphone during the Q&A 向与会者及时提供麦克风服务; Provide the Fax and Copy Service. 提供传真和复印服务
Resolve the emergency correctly during the meeting. 正确处理会议中的突发事件:
1) Lights, Microphone and AV equipments Problems:
灯光，麦克风及AV设备问题：
Dial 8127 and inform AV Engineer to adjust. 拨打分机8127，通知AV工程师调节。 2) Air-Condition problems
空调问题：
Dial 8104 and inform Duty Engineer to adjust. 拨打分机8104，通知值班工程师调节。 3) Noise Problems：
噪音问题：
Find where the noise is made, ask the relevant people to stop or inform relevant department.
确认是那里发出的噪音，告知相关人员立即停止操作，或通知相关部门。 4) Some problems you can’t resolve.：
一些你无法解决的问题：
Asks your manager, shift leader or senior staff to help you to resolve. 告知你的经理，领班或老练员工帮助你解决。
Meeting Refreshment: 会议中场休息再准备工作:
Change water goblet and refill the ice water. 水杯和冰水的再准备; Clean the table. 清理会场桌面;
Refill the mints, paper, pencil or flipchart paper etc. 补充薄荷糖; 补充会议用品,纸,笔等
Clean the coffee break station and refill the milk, sugar, coffee beans, water etc.
清理补充茶歇台, 补充牛奶，糖，咖啡豆，水等。
Check AV equipment and change the battery for microphone. 检查A.V和麦克风电源,即使更换电池.
Lead guests to restaurant where their meal has been reserved. 客人如果在酒店别的餐厅用餐,应及时为客人带路;
Check the meeting room floor, and inform PA to clean if it is dirty. 如果发现会议室地面不清洁及时通知客房部公共卫生前来打扫; Bill Settlement 会议帐单:
Print the bill according to the BEO sheet. 根据会议要求表及时打好账单;
Check the bill if it is correct. 检查是否有误;
Check if there is telephone fee. 检查是否会议有电话费用;
When the meeting is over, ask the organizer to sign the bill. 会议结束后,及时找会议组织者签字或者结账;及时跟进;
If there is something wrong on the bill, notify shift leader or manager to help you.
如果结账时有问题及时通知领班或者经理帮助处理。
After organizer signing, close the bill quickly on the MICROS machine. (If pay cash, lead the organizer to Front Office to settle the bill.) 会议组织者签字后,及时转入结账账号;(如果是现金及时去3楼总台结账)
First copy of bill will be placed in Banquet Office, Second copy will be given to Front Office or Catering Coordinator, and Third copy will be left in In-Room Dining.
将结账完的账单第一联放在办公室,第二联给酒店会议接待或者前台,第三联留在客房送餐部;
Reset the meeting room for second day’ meeting 会议结束再准备工作:
After wash and wipe the water goblet, reset on the table. 清洗擦干水背后，将水杯重新设于桌上。
Water pitchers shall be cleaned, and keep them into the pantry cabinet. 冰水壶清洗收入边柜;
Clean the meeting table. 清理会议桌面;
Refill Mints, pepper, pencil etc. 完全补充薄荷糖,纸,笔等;
Clean the coffee break station, and refill coffee beans and sugar. 清理并补充茶歇台;
Switch off the AV equipment. 关闭A.V设备电源;
Keep the Microphone and precious AV equipment into cabinet. 收好麦克风,及贵重A.V设备进边柜锁好;
Check if there is something guests left, help to keep and leave the message to next shift.
检查是否有客人遗留物品,帮助收好,并在留言本上留言;
Shut down the air- condition and lights; lock the door of meeting room. 关闭空调,灯光并锁好门;
Cleaning of Function Rooms 会议结束清场工作:
Clean up the water goblet and water pitcher. 收齐水杯,冰水壶;
Clean the meeting tables and collect mints and meeting articles that we can use again.
清理桌面,收齐薄荷糖及尚能用的会议用品; Send the dirty coffee cups to stewarding. 收齐茶歇用品给管事部;
Notify AV engineer to collect the AV equipments and microphone.
通知弱电工程师收A.V设备及麦克风;
Inform Duty Engineer to switch off air-condition. 通知工程部关闭空调等;
collect IBM table cover and chair cover. 收齐桌套,椅套;
Send the banquet table to banquet store. 必要时将会议桌装车收入仓库;
Collect all extensive line and adaptor to store 收齐电源插口及拖线板入仓库; Check the meeting room facilities and see if there is any breakage on the carpet. 检查会场设备,地面是否有破损;
Beer啤酒
Beck’s贝克 Budweiser百威 Carlsberg嘉士伯 Tiger虎牌 Asahi朝日
Premium特级啤酒 Corona墨西哥克罗娜 Guinness健力士黑啤 Heineken喜力 Steinlager世好 Draft生啤 Fosters富士达 Domestic国产啤酒 Tsing Tao青岛
Non Alcohol Beer 低酒精啤酒 Miller Sharp’s 美乐清啤
Soft Drinks & Mineral Water软饮&矿泉水
Chilled Bottled Juices (Apple, Tomato, Orange, Pineapple, Grapefruit) 冰冻桶装果汁(苹果汁，番茄汁，橙汁，菠萝汁，西柚汁) Freshly Squeezed Juices (Orange, Carrot, Water Melon) 鲜榨果汁(橙汁，胡萝卜汁，西瓜汁)
Soft Drinks (Coca Cola/Diet Coke, Sprite, Fanta, Ginger Ale, Tonic Water, Soda Water)
软饮料 (可乐，雪碧，芬达，干姜水，汤力水，苏打水) Domestic Mineral Water (Lao Shan) 国产矿泉水 (崂山)
Imported Mineral Water (Evian, Perrier, San Pellegrino，Watson’s Distilled Water)
进口矿泉水(依云，巴黎，圣培露, 屈臣氏蒸馏水) Coconut Milk 椰奶 Oolong Tea 乌龙茶
Tea 茶
Herbal & Aromatic Teas (Mint, Jasmine, Earl Grey, English Breakfast, Camomile，Ginseng Tea)
香料茶(薄荷茶，茉莉花茶，豪门伯爵茶，英式早餐茶，甘菊茶，人参茶) Chinese Green Tea (Long Jing, Bi Luo Chun， Mao Fen) 中国绿茶(龙井，碧螺春，毛峰)
Coffee 咖啡
Freshly Brewed Coffee 现煮咖啡 Espresso 意式特浓咖啡 Cappuccino 奶沫咖啡 Latte 伴奶咖啡
Vienna Coffee 忌廉咖啡
Service Procedure (all beverages): 服务程序(所有饮料)：
*Beverages are to be delivered to the guest within three minutes of the order being taken.
*客人点单后三分钟内上饮料
1. Use a non-slip beverage tray to carry all beverages 用防滑的托盘服务饮料
2. Load the beverage using correct procedures 用正确的程序装饮料
3. Carry the beverage tray in the left hand, using waist high method to perfection and deliver drinks 用左手托饮料，以腰的高度为标准。
4. Always serve ladies first with beverages 服务饮料时以女士优先
5. Announce each beverages as it is served 在服务时，要报每一种饮料的名字
6. Hold glasses by the base, never by the rim 拿杯子时要拿杯子底部不要拿杯口
7. Always have a secure hold on glassware and trays when serving 服务时要以安全的方法拿杯子或托盘 Opening Wine & Champagne Bottles 开葡萄酒和香槟酒
*All wine bottles should be opened in front of the guests, without spilling or damaging the wine.
*所有的葡萄酒瓶在客人桌前开启，不要溅洒和破坏酒瓶。
1. Present the wine to the guest and announce the brand and style of the wine 客人桌前示酒，说出酒的名字和葡萄酒类型。
2. On approval from the guest, the wine should be opened using the following procedures 用以下的程序开酒
3. All wine should be opened in the vicinity of the table, in full view of the guest. White wine and champagne can be opened with the assistance of the ice bucket, a tray on a tray jack can be used to assist with the opening of bottles of red wine
所有的酒在客人桌子附近，在客人的视线范围内。白葡萄酒和香槟放在冰桶内，托盘架上放上托盘以有利于开酒。 Table Wines:
1. Cut hard against the rim below the lip of the bottles to neatly trim the seal. Remove the upper part of the seal and put into your bucket 割去酒盖下方的封条，放入冰桶
2. Wipe away any accumulated mould using the inner fold of the service cloth. This should be done automatically even if no mould exists
用折叠的口布把积聚的木屑擦掉，即使没有木屑产生，这个动作也要自动的完成。 3. Insert the point of the corkscrew into the cork, not in the center, twisting in a clockwise direction, guiding the corkscrew to ensure it is driven straight through the center of the cork
把开瓶器转入瓶塞，顺时针方向旋转，引导开瓶器确保它笔直的通过瓶塞的中央。 The corkscrew must not penetrate through the cork but should be screwed far enough to ensure a firm grip on the whole neck of the cork
开瓶器不能刺透瓶塞，但要足够的进去，确使瓶塞能牢固的吸住整个瓶颈。 4. Fit the lever in to the lip bottle 把杠杆其撬物放瓶口的边缘。
5. Use the lever gently removes the cork. The cork must be pulled straight out
用开瓶器的把手取出木塞，木塞必须笔直取出。
6. When almost removed, grip the cork in your hand, gently pulling it from the bottle, so that is does not pop
当木塞快要全部取出时，用手拿住木塞，轻轻拔出，以防有“POP”的声音。
7. Remove the cork from the corkscrew and offer it to the guest for inspection 将木塞从螺旋钉上转下，请客人鉴定酒的品质。
8. Clean the neck of the bottle using a different inner fold of the service cloth
用口布的内侧清洁瓶颈。
9. Look into the neck of the bottle and remove any crumbs of cork using spiral of the waiter’s friends
用螺旋钉把瓶颈内侧黏附的木屑取出。
Coffee Making & Service
咖啡的制作与服务
Coffee Making 咖啡的制作 Normal Coffee: 普通的咖啡：
i. Using coffee cup. 用咖啡杯。
ii. Press the coffee button. 按咖啡的按扭。 Decaffeinated Coffee: 低因咖啡：
i. Using coffee cup. 用咖啡杯。
ii. Put a spoon full of decaffeinated powder using the correct
measurement into the coffee machine. 用正确的量匙将低因咖啡粉放入咖啡机。
iii. Press water button. 按水的按扭。 Cappuccino: 卡普契挪：
i. Using coffee cup. 用咖啡杯。
ii. Press the cappuccino button. 按卡普契锘的按扭。 iii. Heat milk by steamer in a separate pot until it is hot and foam forms.
用蒸汽管将牛奶加热制产生泡沫。
iv. Scoop milk foam into the coffee; pour a little of the hot milk into
the cup to fill the cup. 将泡沫放入咖啡；倒入少许的热牛奶以让杯加满。
v. Sprinkle on top with cocoa powder. 撒可可粉。 Café Latte (Café au lait): 伴奶咖啡
i. Using coffee mug. 用带柄的咖啡杯
ii. Combine 1/2 of hot milk with 1/2 coffee.混合半杯热牛奶和半杯咖啡 Iced Coffee: 冰咖啡
i. Using hi-ball glass.用长饮杯
ii. Combine coffee with ice混合冰和咖啡
iii. Apply shaking method using the shaker until the beverage is cold
用摇壶摇至液体变冷
iv. Sprinkle cocoa powder.撒上可可粉
v. Serve with a straw and syrup.服务时上吸管和糖浆 Mocha Coffee: 咖啡摩卡
i. Using coffee mug.用带柄的咖啡杯
ii. Combine 1/3 of double espresso with 1/3 of hot chocolate and 1/3
of hot milk.用三分之一的双份意式特浓咖啡，三分之一的热巧克力和三分之一的热牛奶
Serve Coffee 服务咖啡
i.
ii. iii. iv. v.
Place coffee cup setting, (creamer, and sugar-if necessary) onto a tray and bring it to the guest’s table.在托盘上放置一套咖啡杯具（必要时跟牛奶和糖），托至客人台前
Enter from the guest’s right hand side.从右边服务
Handle cup and spoon at 45° angle for guest convenience.咖啡杯的柄和匙朝客人方向侧45°方便客人拿取。 Fist place the sugar on the table and then the creamer, finally place the coffee in front of the guest.先上糖，再上奶，最后上咖啡 Say, “Please enjoy your ____ coffee, sir/madam.”并说：“请慢用，先生/女士
STANDARD AND PROCEDURE
标准与程序
The sequence of service 服务程序：
Standard: 标准：
All service personnel will attend a pre-service meeting and take note of important information that is to be used through the service period.
所有的服务人员都必须参加餐前会，并且记录在服务中所须用到的重要信息。 Procedure: 程序：
1. Greet Guest 问候客人 2. Determine if they have a reservation 确定客人是否有预定 3. Lead the guest to the table 引领客人到指定的餐桌 4. Seat the guest 帮助客人入桌 5. Greet the guest (by name if possible) 问候客人（可以称呼名字） 6. Introduce yourself 自我介绍 7. Explain and sell the buffet/specials etc. 介绍并且推销自助餐/特色菜等 8. Offer a la carte menu 提供零点菜单 9. Offer wine list 提供酒单 10. Take pre-dinner drink order 点餐前饮料 11. Adjust table to correct covers 根据人数调整餐桌 12. Deliver pre-dinner drinks order 服务餐前饮料 13. Take the food and wine order 点食品及葡萄酒 14. Bread service 面包服务 15. Adjust cutlery to suit a la carte 调整零点餐具 16. Serve entrees 服务头盘 17. Clear entrees 撤掉头盘 18. Serve main course 服务主菜 19. Clear main course 撤掉主菜盘 20. Offer dessert menu 提供甜品菜单 21. Take dessert order 点甜品 22. Offer coffee 服务咖啡 23. Present check & receive payment 呈上账单 24. Promote other areas of the hotel 介绍酒店其他地方 25. Bid farewell to guest 送别客人 At all times:
每时每刻：
Change ash trays 更换烟缸
Monitor drink service 注意饮料
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