【文章內(nèi)容簡(jiǎn)介】 ....................39中餐廳經(jīng)理工作流程標(biāo)準(zhǔn)...............................................................................................................................39中餐餐廳包廂領(lǐng)班工作程序標(biāo)準(zhǔn)...................................................................................................................40（二）衛(wèi)生.............................................................................................................................................................41交接班程序.......................................................................................................................................................41大廳衛(wèi)生標(biāo)準(zhǔn)...................................................................................................................................................41包廂衛(wèi)生標(biāo)準(zhǔn)...................................................................................................................................................41衛(wèi)生間衛(wèi)生標(biāo)準(zhǔn)...............................................................................................................................................42餐具衛(wèi)生標(biāo)準(zhǔn)...................................................................................................................................................42餐廳家具、設(shè)備擺放標(biāo)準(zhǔn)...............................................................................................................................42洗滌耗品、用具申購(gòu)、領(lǐng)用程序...................................................................................................................42（二）吧臺(tái).............................................................................................................................................................42吧臺(tái)果盤(pán)的操作流程及標(biāo)準(zhǔn)...........................................................................................................................42吧臺(tái)衛(wèi)生標(biāo)準(zhǔn)...................................................................................................................................................42領(lǐng)貨和申購(gòu)的程序...........................................................................................................................................43關(guān)于單據(jù)，酒水報(bào)表的管理...........................................................................................................................43（三）迎賓.............................................................................................................................................................43迎接賓客流程及規(guī)范.......................................................................................................................................44帶位規(guī)范及要求...............................................................................................................................................44 假日企業(yè)中餐廳管理手冊(cè)開(kāi)卡程序............................................................................................................................................................44（四）后勤..............................................................................................................................................................44樓面餐具回收程序............................................................................................................................................44餐具洗滌程序及要求........................................................................................................................................44餐具存放程序及要求........................................................................................................................................44洗手間清潔程序................................................................................................................................................45蔬菜清洗程序及要求........................................................................................................................................45（五）廚房..............................................................................................................................................................46廚房衛(wèi)生操作程序............................................................................................................................................46原材料驗(yàn)收程序規(guī)范........................................................................................................................................46成本出貨質(zhì)量控制............................................................................................................................................46成本控制標(biāo)準(zhǔn)說(shuō)明............................................................................................................................................46成本控制............................................................................................................................................................46粗加工部工作流程............................................................................................................................................47精加工部工作流程............................................................................................................................................47第四部分 部門(mén)規(guī)章制度........................................................................................................................................48（一）樓面..............................................................................................................................................................48部門(mén)獎(jiǎng)罰制度....................................................................................................................................................48請(qǐng)休假制度........................................................................................................................................................48考勤管理制度.................................................................................................................