【正文】 .................................... 166 車(chē)輛的油料管理 ..................................................................................... 167 車(chē)輛調(diào)用程序及管理 .............................................................................. 167 車(chē)輛的保險(xiǎn)管理 ..................................................................................... 167 車(chē)輛的日常保養(yǎng)和維修管理 .................................................................. 168 車(chē)輛事故管理 ......................................................................................... 169 ....................................................................................... 170 9 3 停車(chē)場(chǎng)管理方案 ........................................................................................... 172 ............................................................................... 173 第八章 綠色景觀環(huán)境服務(wù)方案 ..................................................................... 173 ....................................................................................... 173 .............................................................................................. 174 .............................................................................................. 174 .............................................................................................. 174 租擺設(shè)計(jì)方案及預(yù)算 ............................................................................ 179 ............................................................................ 179 ........................................................................................... 179 、各種會(huì)議活動(dòng)及主席、部長(zhǎng)接待、論壇、臨時(shí)性活動(dòng)等 . 179 第九章 餐飲服務(wù)方案 ................................................................................ 179 ...................................................................................................... 179 用餐管理要求 ............................................................................................ 179 早、午、晚餐主、副食品種 ..................................................................... 180 晚餐要求 .................................................................................................. 181 其他用餐要求 ........................................................................................... 181 其他管理要求 ............................................................................................ 181 .............................................................................................. 181 部長(zhǎng)級(jí) ....................................................................................................... 181 局長(zhǎng)級(jí) ....................................................................................................... 185 處長(zhǎng)級(jí)（含以下） .................................................................................... 189 ............................................................................ 194 中國(guó)茶的服務(wù)程序與標(biāo)準(zhǔn) ......................................................................... 194 茶水的制作與服務(wù) .................................................................................... 195 茶話(huà)會(huì)的擺臺(tái) ............................................................................................ 195 茶話(huà)會(huì)的服務(wù) ............................................................................................ 196 宴會(huì)擺臺(tái) ................................................................................................... 196 宴會(huì)服務(wù)程序 ............................................................................................ 197 宴會(huì)分餐服務(wù) ............................................................................................ 198 中式大宴會(huì)擺臺(tái) ........................................................................................ 199 中式小宴會(huì)擺臺(tái) ........................................................................................ 199 10 中式大宴會(huì)服務(wù) ...................................................................................... 200 中式小宴會(huì)服務(wù) ...................................................................................... 201 中式自助早餐的擺臺(tái) ............................................................................... 202 自助早餐的服務(wù) ...................................................................................... 203 中式自助餐餐臺(tái)的擺放 ........................................................................... 203 中式自助餐擺臺(tái) ...................................................................................... 204 中式自助餐服務(wù)（菜臺(tái)服務(wù)人員） ........................................................ 204 中式自助餐服務(wù)（服務(wù)人員） ................................................................ 205 ................................................................................... 205 、茶室、休息室的管理服務(wù)要求 ..................................................... 214 6. 咖啡廳、茶室、休息廳的服務(wù)方案 ........................................................... 214 （見(jiàn)第九章餐飲服務(wù)方案附表一） .................... 214 ................................................................................... 214 ................................................................................... 215 、儲(chǔ)藏衛(wèi)生制度 .................................................................. 215 ................................................................................. 215 ................................................................................. 216 ......................................................................................... 216 ................................................................................. 216 .......................................................................... 217 ............................................................................................. 217 ..................................................................................... 217 ...................................................................... 218 ........................................................... 218 ...............