【文章內容簡介】 ....................39中餐廳經(jīng)理工作流程標準...............................................................................................................................39中餐餐廳包廂領班工作程序標準...................................................................................................................40（二）衛(wèi)生.............................................................................................................................................................41交接班程序.......................................................................................................................................................41大廳衛(wèi)生標準...................................................................................................................................................41包廂衛(wèi)生標準...................................................................................................................................................41衛(wèi)生間衛(wèi)生標準...............................................................................................................................................42餐具衛(wèi)生標準...................................................................................................................................................42餐廳家具、設備擺放標準...............................................................................................................................42洗滌耗品、用具申購、領用程序...................................................................................................................42（二）吧臺.............................................................................................................................................................42吧臺果盤的操作流程及標準...........................................................................................................................42吧臺衛(wèi)生標準...................................................................................................................................................42領貨和申購的程序...........................................................................................................................................43關于單據(jù)，酒水報表的管理...........................................................................................................................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)中餐廳管理手冊開卡程序............................................................................................................................................................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原材料驗收程序規(guī)范........................................................................................................................................46成本出貨質量控制............................................................................................................................................46成本控制標準說明............................................................................................................................................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 部門規(guī)章制度........................................................................................................................................48（一）樓面..............................................................................................................................................................48部門獎罰制度....................................................................................................................................................48請休假制度........................................................................................................................................................48考勤管理制度.................................................................................................................