餐廳服務員培訓以及管理制度-wenkub
2023-04-22 22:27:59 本頁面
【正文】 ............................................................3四、 服務員崗位職責 ...............................................................................................................3五、 跑菜員崗位職責 ...............................................................................................................3六、 散餐操作程序 ...................................................................................................................散餐服務要求 ...................................................................................................................開餐前的檢查工作 ...........................................................................................................迎接客人 ...........................................................................................................................餐中服務 ...........................................................................................................................餐后檢查收尾工作 ...........................................................................................................6七、 備餐間工作規(guī)范 ...............................................................................................................7八、 宴會預定 ...........................................................................................................................宴會預定服務程序 ...........................................................................................................崗位職責 ...........................................................................................................................宴會預訂工作程序 ...........................................................................................................8九、 宴會部服務程序 ...............................................................................................................宴會布局 ...........................................................................................................................擺位規(guī)格 ...........................................................................................................................儀表儀容 ...........................................................................................................................準備工作 .........................................................................................................................迎接客人 .........................................................................................................................席間服務 .........................................................................................................................結帳及送客 ......
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