酒店餐饮部SOP标准操作手册.docx

餐饮部标准操作程序一览表序号任务号任务的题目页码1.TY-FB-SOP-I早班开门程序2.TY-FB-S0P-2班前打算工作（早班）（下午班）（1）3.TY-FB-S0P-3班前打算工作（早班）（下午班）（2）4.TY-FB-SOP-4班前打算工作（早班）（下午班）（3）5.TY-FB-S0P-5班前例会6.TY-FB-SOP-6开餐前的打算工作7.TY-FB-SOP-7接预订8.TY-FB-S0P-8确认预订序号任务号任务的题目页码9.TY-FB-SOP-9引座10.TY-FB-SOP-IO点饮料（推销饮料）11.TY-FB-SOP-11服务酒水12.TY-FB-SOP-12红白葡萄的服务13.TY-FB-SOP-B向客人供应服务茶及咖啡14.TY-FB-SOP-H怎样点菜15.TY-FB-SOP-15填写点菜单16.TY-FB-SOP-16怎样分菜17.TY-FB-SOP-17怎样看台、换烟缸18.TY-FB-S0P-18洗手盅19.TY-FB-SOP-19结帐20.TY-FB-SOP-20填写食品领货单21.TY-FB-SOP-21餐具领货单22.TY-FB-SOP-22总送货23.TY-FB-SOP-23收档、关门（1）24.TY-FB-SOP-24收档、关门（2）25.TY-FB-SOP-25中餐厅宴会布置26.TY-FB-SOP-26召开班前会27.TY-FB-SOP-27餐前打算工作28.TY-FB-SOP-28提货29.TY-FB-SOP-29迎接客人30.TY-FB-SOP-30引领客人就座31.TY-FB-SOP-31菜单和酒单的管理32.TY-FB-SOP-32为客人铺口布33.TY-FB-SOP-33建议和推销34.TY-FB-SOP-34订餐单的书写35.TY-FB-SOP-35为客人订单36.TY-FB-SOP-36订单的传送37.TY-FB-SOP-37从厨房取菜38.TY-FB-SOP-38早餐摆台39.TY-FB-SOP-39早餐服务（1）40.TY-FB-SOP-40早餐服务（2）41.TY-FB-SOP-41早餐服务（3）42.TY-FB-SOP-42早餐服务（4）43.TY-FB-SOP-43午、晚餐摆台44.TY-FB-SOP-44饮料的服务45.TY-FB-SOP-45客人就餐过程中的撤台及清洁46.TY-FB-SOP-46结帐及送客（1）47.TY-FB-SOP-47结帐及送客（2）48.TY-FB-SOP-48客人离开后的撤台49.TY-FB-SOP-49咖啡的制作50.TY-FB-SOP-50咖啡的服务51.TY-FB-SOP-51茶水的制作及服务52.TY-FB-SOP-52更换布巾53.TY-FB-SOP-53擦拭餐具54.TY-FB-SOP-54擦拭瓷器55.TY-FB-SOP-55各类餐具的拿放方法56.TY-FB-SOP-56长托盘的运用57.TY-FB-SOP-57圆托盘的运用58.TY-FB-SOP-58在长托盘上摆放脏餐具59.TY-FB-SOP-59各种曲料的服务60.TY-FB-SOP-60糖盅的打算（长方形）61.TY-FB-SOP-61香烟的服务62.TY-FB-SOP-62服务牙签序号任务号任务的题目页码63.TY-FB-SOP-63服务叉勺的运用64.TY-FB-SOP-64更换烟缸65.TY-FB-SOP-65对有急事的客人的服务66.TY-FB-SOP-66对儿童的服务67.TY-FB-SOP-67对老年人和残疾人的服务68.TY-FB-SOP-68处理客人投拆69.TY-FB-SOP-69为分单的客人服务和结帐70.TY-FB-SOP-70听不懂客人问题的处理71.TY-FB-SOP-71对挑剔客人的服务72.TY-FB-SOP-72果酱的打算73.TY-FB-SOP-73黄油的打算74,TY-FB-SOP74各种意外的预防75.TY-FB-SOP75宴会订单76.TY-FB-SOP-76宴会的打算工作程序（1）77.TY-FB-SOP-77宴会的打算工作程序（2）78.TY-FB-SOP78宴会的打算工作程序（3）79.TY-FB-SOP-79宴会的打算工作程序（4）80.TY-FB-SOP80宴会开餐前的检查程序81.TY-FB-SOP-81宴会起先前例会82.TY-FB-SOP-82西餐宴会摆台83.TY-FB-SOP-83西餐宴会服务（1）84.TY-FB-SOP-84西餐宴会服务（2）85.TY-FB-SOP-85中餐宴会摆台序号任务号任务的题目页码86.TY-FB-SOP-86中餐宴会服务（1）87.TY-FB-SOP-87中餐宴会服务（2）88.TY-FB-SOP-88自助餐宴会摆台89.TY-FB-SOP-89自助餐宴会服务90.TY-FB-SOP-90鸡尾酒会摆台91.TY-FB-SOP-91鸡尾酒会服务92.TY-FB-SOP-92会议摆台93.TY-FB-SOP93会议服务94.TY-FB-SOP-94会议咖啡台摆台95.TY-FB-SOP95会议咖啡台服务96.TY-FB-SOP96签字仪式摆台97.TY-FB-SOP-97签字仪式服务98.TY-FB-SOP-98贵宾室摆台99.TY-FB-SOP-99贵宾室服务100.TY-FB-SOP-100结帐程序101.TY-FB-SOP-101宴会桌椅的运输及存放102.TY-FB-SOP-102宴会布巾的管理及存放103.TY-FB-SOP-103宴会部库房管理104.TY-FB-SOP-104员工培训105.TY-FB-SOP-105责任106.TY-FB-SOP-106对厨房设备的运用107.TY-FB-SOP-107规章制度108.TY-FB-SOP-108厨房防火须知109.TY-FB-SOP-109节约能源HO.TY-FB-SOP-IIO原材料的应用及餐具的损坏111.TY-FB-SOP-111零点菜牌112.TY-FB-SOP-112餐饮部厨房消防应急程序规范序号任务号任务的题目页码113.TY-FB-SOP-113勺工要领（厨房标准由112序号起先）114.TY-FB-SOP-IM炒锅分工115.TY-FB-S0P-I15汁酱做法（1）116.TY-FB-SOP-116汁酱做法（2）117.TY-FB-SOP-117爆炒肉类118.TY-FB-SOP-118蔬菜类炒法119.TY-FB-SOP-119油炸菜肴的方法120.TY-FB-SOP-120蒸法121.TY-FB-SOP-121二汤,上汤做法122.TY-FB-SOP-122发鱼翅123.TY-FB-SOP-123每日工作程序（1）124.TY-FB-SOP-I24每日工作程序（2）125.TY-FB-SOP-125开档收档126.TY-FB-SOP-126开餐时127.TY-FB-SOP-127炸子鸡的腌及炸128.TY-FB-SOP-128关于火候129.TY-FB-SOP-129关于自助餐和煲仔菜130.TY-FB-SOP-130铁板菜131.TY-FB-SOP-131配菜（1）132.TY-FB-SOP-132配菜（2）133.TY-FB-SOP-133配菜（3）134.TY-FB-SOP-134配菜（4）135.TY-FB-SOP-135配菜（5）136.TY-FB-SOP-136配菜（6）137.TY-FB-SOP-137面点（1）138.TY-FB-SOP-138面点（2）139.TY-FB-SOP-139面点（3）140.TY-FB-SOP-140面点（4）141.TY-FB-SOP141面点（5）142.TY-FB-SOP-142面点（6）143.TY-FB-SOP-143面点（7）144.TY-FB-SOP-144面点（8）145.TY-FB-SOP-145面点（9）146.TY-FB-SOP-146面点（10）147.TY-FB-SOP-147面点（11）148.TY-FB-SOP-148上什（1）149.TY-FB-SOP-149上什（2）150.TY-FB-SOP-150上什（3）151.TY-FB-SOP-151炉头员工152.TY-FB-SOP152食品检验标准程序153.TY-FB-SOP-153怎样清洁并消毒防护处理橱柜154.TY-FB-SOP-154如何清洁及消毒食物切割器155.TY-FB-SOP-155如何清洁及消毒食物割削器序号任务号任务的题目页码156.TY-FB-SOP-156如何清洁及消毒切片机157.TY-FB-SOP-157如何清洁及消毒搅拌机158.TY-FB-SOP-158如何清洁及消毒冰箱159.TY-FB-SOP-159如何清洁及消毒切肉板或切菜板160.