【正文】 漢庭酒店連鎖 內(nèi)部文件請(qǐng)勿外傳 第 0 頁(yè) 共 49 頁(yè) 漢庭酒店 連鎖 餐飲 手冊(cè) 連鎖店管理 部 2020 年 6 月 漢庭酒店連鎖 內(nèi)部文件請(qǐng)勿外傳 第 1 頁(yè) 共 49 頁(yè) 目 錄 一、菜單 .......................................................................................................................... 3 連鎖店早餐 品種 ................................................................................................... 3 商務(wù)簡(jiǎn)餐菜單 ...................................................................................................... 4 二、產(chǎn)品標(biāo)準(zhǔn) ................................................................................................................... 5 自助餐產(chǎn)品 .......................................................................................................... 5 營(yíng)業(yè)時(shí)間、價(jià)格及基本品質(zhì)要求； ........................................................... 5 產(chǎn)品品質(zhì)描述 ........................................................................................... 5 商務(wù)簡(jiǎn)餐 ............................................................................................................. 8 營(yíng)業(yè)時(shí)間、價(jià)格及基本品質(zhì)要求； ........................................................... 8 商務(wù)簡(jiǎn)餐上桌標(biāo)準(zhǔn) .................................................................................... 8 商務(wù)簡(jiǎn)餐標(biāo)準(zhǔn)菜譜 .................................................................................... 9 三．設(shè)備標(biāo)準(zhǔn) ................................................................................................................. 16 設(shè)備配備標(biāo)準(zhǔn) .................................................................................................... 16 廚房布置圖 ........................................................................................................ 22 客房規(guī)模 100 間以下酒店廚房理想布局和最小面積布局 ............................ 22 客房規(guī)模 100~180 間酒店廚房理想布局和最小面積布局 ............................ 24 客房規(guī)模 180~230 間酒店廚房理想布局和最小面積布局 ............................ 26 客房規(guī) 模大于 230 間酒店廚房理想布局和最小面積布局 ............................ 28 四 .人員配備標(biāo)準(zhǔn) ............................................................................................................ 30 五 .崗位職責(zé)和要求 ......................................................................................................... 30 餐廳主管 ........................................................................................................... 30 餐廳服務(wù)員 ........................................................................................................ 31 餐廳廚師長(zhǎng) ........................................................................................................ 32 餐廳廚師 ........................................................................................................... 32 餐廳雜工 ........................................................................................................... 33 六 .業(yè)務(wù)流程和標(biāo)準(zhǔn) ......................................................................................................... 33 餐前準(zhǔn)備工作 .................................................................................................... 33 餐廳預(yù)定流程 .................................................................................................... 34 早餐服務(wù)流程 .................................................................................................... 34 點(diǎn)菜服務(wù)流程 .................................................................................................... 34 餐廳服務(wù)員餐后清理流程 ................................................................................... 35 原材料采購(gòu)流程 ................................................................................................. 35 器皿洗滌工作流程 ............................................................................................. 36 餐廳物品盤(pán)點(diǎn)流程 ............................................................................................. 36 廚房物品盤(pán)點(diǎn)流程 ............................................................................................. 36 餐券管理流程 ................................................................................................... 37 七 .管理制度 ................................................................................................................... 37 原料物資管理 .................................................................................................... 37 廚房清潔標(biāo)準(zhǔn) .................................................................................................... 38 漢庭酒店連鎖 內(nèi)部文件請(qǐng)勿外傳 第 2 頁(yè) 共 49 頁(yè) 食品衛(wèi)生管理 .................................................................................................... 40 餐廳廚房消防管理 ............................................................................................. 41 員工餐管理制度 ................................................................................................. 41 八 .表格表式 ................................................................................................................... 43 餐廳采購(gòu)記錄本 ................................................................................................. 43 餐廳酒水交 接表 ................................................................................................. 43 酒店餐廳毛利核算表 (財(cái)務(wù) )................................................................................. 43 餐廳物品盤(pán)點(diǎn)表 ................................................................................................. 44 餐廳營(yíng)業(yè)情況日?qǐng)?bào)表 .......................................................................................... 44 餐廳原材料盤(pán)點(diǎn)表 ............................................................................................. 44 點(diǎn)菜單 ............................................................................................................... 45 預(yù)訂記錄本 ........................................................................................................ 45 餐廳收發(fā)存報(bào)表（財(cái)務(wù)） ...................................