【正文】 時(shí)尚旅連鎖酒店服務(wù)操作手冊(cè)（餐飲）時(shí)尚之旅酒店管理有限公司2 / 63目 錄一、組織結(jié)構(gòu) ................................................................................................................................................5二、崗位職責(zé)工作內(nèi)容 .................................................................................................................................5（一）餐廳主管/分管餐廳值班經(jīng)理 ...............................................................................................................5 ....................................................................................................................................................5 ....................................................................................................................................................5 ....................................................................................................................................6（二）餐廳服務(wù)人員 ........................................................................................................................................6 ....................................................................................................................................................6 ....................................................................................................................................................7 ................................................................................................................................7（三）廚房廚師 ................................................................................................................................................8 ....................................................................................................................................................8 ....................................................................................................................................................8 ............................................................................................................................................8（四）廚房廚工 ................................................................................................................................................9 ....................................................................................................................................................9 ....................................................................................................................................................9三、業(yè)務(wù)工作流程 ........................................................................................................................................9（一）餐前準(zhǔn)備工作 ........................................................................................................................................9（二）餐廳預(yù)定流程 ......................................................................................................................................10（三）早餐服務(wù)流程 ......................................................................................................................................10（四）點(diǎn)菜服務(wù)流程 ......................................................................................................................................10（五）餐廳服務(wù)員餐后清理流程 ..................................................................................................................11（六）原材料采購(gòu)流程 ..................................................................................................................................11（七）器皿洗滌工作流程 ..............................................................................................................................12（八）餐廳物品盤點(diǎn)流程 ..............................................................................................................................12（九）廚房物品盤點(diǎn)流程 ..............................................................................................................................12（十）餐券管理流程 ......................................................................................................................................13四、詳細(xì)操作程序 .......................................................................................................................................13（一）接受預(yù)定 ..............................................................................................................................................13（二）接聽(tīng)電話 ..............................................................................................................................................14（三）歡迎客人入座 ......................................................................................................................................15（四）為客人拉椅子 ......................................................................................................................................16（五）服務(wù)毛巾 ..............................................................................................................................................16（六）準(zhǔn)備新鮮果汁 ......................................................................................................................................17（七）服務(wù)新鮮果汁 ......................................................................................................................................18（八）準(zhǔn)備啤酒 ..............................................................................................................................................19（九）服務(wù)啤酒 ..............................................................................................................................................19（十）接受客人點(diǎn)餐 ......................................................................................................................................20（十一）接受客人點(diǎn)飲料 ..............................................................................................................................21（十二）更換煙灰缸 .........................................................