【正文】 y 15thd. October 15th 注明遞交詳細自我審核表給餐飲部辦公室的日期1月15日4月15日7月15日10月15日Local Standard Operating Procedure當?shù)氐臉藴什僮鞒绦騍ubject: VIP Arrival Package guidelines 題目：貴賓到達包裹處理指南LSOP No : FBS009 Effective Date : Hotel opening FBK004 有效日期： 酒店開張當?shù)貥藴什僮鞒绦颍翰惋嫴糠?09 餐飲部廚房004Date : February 2003 Issued By : Food amp。 Beverage Director日期： 2003年2月 發(fā)布： 餐飲部總監(jiān)Page : 1of 1 頁數(shù)： 第一頁 Objective: To ensure the Famp。B division is in full alignment with the Howard Johnson All Suites Hotel, Suzhou standards for the VIP Arrival Package目標： 確保餐飲部結合蘇州中新**酒店的標準處理貴賓到達的包裹。Policy: It is the policy of the Howard Johnson All Suites Hotel, Suzhou Famp。B division to be in alignment with the ** VIP Arrival Packages guidelines政策： 餐飲部應結合**貴賓到達包裹的處理指南，這是**全套房酒店的政策。Procedures:程序:1. Please review the handout ** VIP arrival package guidelines.請復習分發(fā)的**到達包裹處理指南2. Chef and Famp。B director to finalize amenity gifts and procedures廚師和餐飲部總監(jiān)確定是否是禮物的程序 Local Standard Operating Procedure當?shù)貥藴什僮鞒绦騍ubject: Beverage Brand Standards Training題目：飲品品牌標準培訓LSOP No : FBS010 Effective Date : Hotel opening當?shù)貥藴什僮鞒绦颍翰惋嫴糠?10 有效日期： 酒店開張 Date : August 2007 Issued By : Food amp。 Beverage Director日期： 2007年8月 發(fā)布： 餐飲部總監(jiān) Page : 1of 1 頁數(shù)： 第一頁 Objective: To ensure the Famp。B division is in full alignment with the International Beverage Brand Standards. Although International hotels do not have to be in full alignment particular with the wines the objective is to use the Beverage Brand Standard manual for training purpose.目標： 確保餐飲部與國際飲料品牌標準結合。國際酒店絕對不能與特殊酒類聯(lián)盟，因此適用飲料品牌標準手冊來作為培訓目標。Policy: It is the policy of the Howard Johnson All Suites Hotel, Suzhou Famp。B division to follow if and were possible the ** International Beverage Brand Standard Manual or Formulated abiding Local Laws.政策： 如果可能的話，餐飲部應服從**國際飲料品牌的手冊或當?shù)氐挠谰梅?，這是**的政策。Procedures:程序：1. Famp。B director and beverage manager to conduct various trainings in regards to beverage餐飲部總監(jiān)和飲品經(jīng)理指揮各種有關飲品的培訓。2. Please see Famp。B office for the ** International Brand Standard Manual.請注意餐飲部辦公室有關**國際品牌標準的手冊。Local Standard Operating Procedure當?shù)氐臉藴什僮鞒绦騍ubject: ASSOCIATE39。S CAFETERIA題目：員工自助餐廳LSOP No : FBG001 Effective Date : Hotel opening當?shù)貥藴什僮魇謨裕翰惋嫴靠偟?01 有效日期： 酒店開張 Date : August 2007 Issued By : Food amp。 Beverage Director日期： 2007年8月 發(fā)布： 餐飲部總監(jiān) Page : 1of 3 頁數(shù)： 第一頁Objective: To ensure all associates have proper duty meals.目標： 確保所有員工適當?shù)墓ぷ鞑汀olicy: It is the policy of the Howard Johnson All Suites Hotel, Suzhou to provide a variety of fresh, attractive, tasty and substantial food in a clean, pleasant atmosphere for all eligible hotel associates.政策： 餐飲部在干凈，舒適的氛圍下，為酒店所有合格的員工提供多種新鮮，有吸引力的，可口并真才實料的食物。Procedures:程序：A. Eligibility 合格1. Generally, any associate who is scheduled to work over five hours per day is eligible for a meal in the associate’s cafeteria. Associates are encouraged to only take two meals (one breakfast/supper or Lunch/Dinner) per day.總的來說，任何員工一天超過5小時的工作安排，將合格進入員工自助餐廳用餐。也可能提供給員工兩餐（一頓早餐/晚餐或一頓午餐/晚餐）2. No FOOD can be taken out and consumed outside the cafeteria. 不能帶走員工餐廳的食物或在餐廳外大吃大喝。3. Authorized visitors see LSOP of Human Resource. 審定的訪客在人力資源部看當?shù)氐臉藴什僮鞒绦?。B. Environment 環(huán)境1. The Howard Johnson All Suites Hotel, Suzhou will provide an attractive, clean and wellventilated area for Hotel associates to eat their meals. A Clean As You Go policy should prevail at all times and all associates should monitor each other to ensure a clean and sanitary environment.**將為就餐員工提供一個干凈，通風的就餐環(huán)境。一項“當你走時要清理”的政策將針對任何時候，所有員工實行，從而監(jiān)控每一個人確保一個干凈衛(wèi)生的環(huán)境。 Clean As You Go signs should be posted. “當你走時要清理”通知將被張貼。3. All associates39。 meals (except approved meals eaten in the public food and beverage outlets) should be consumed in the employee cafeteria. No food or beverages are allowed in the locker rooms. Associates are not permitted to eat at their workstations, except as part of their job requirements (taste panel, for example).所有的員工餐（除了在公共餐飲部門經(jīng)許可食用的餐點）都應該在員共餐廳被食用。任何食物或飲料都不被允許帶入換衣間。員工未經(jīng)許可，不得在工作區(qū)域吃東西，除非部分工作需要（例如品嘗員）Subject: ASSOCIATE39。S CAFETERIA題目：員工自助餐廳LSOP No : FBG001 Effective Date : Hotel opening當?shù)貥藴什僮鞒绦颍翰惋嫴靠偟?01 有效日期： 酒店開張 Page : 2 of 3 頁數(shù)： 第二頁Food Quality and Selection食品質(zhì)量和分類1. Minimum Variety最少種類Food items available to associates will be of sufficient variety to offer a reasonable choice. The following outlines the minimum variety in each category.提供給員工的食品種類將在合理的選擇下盡可能的種類繁多。Small Salad Bar 1小色拉盤 Soup 1湯Asian Entr233。e 2亞洲主餐Western Entr233。e 1西方主餐Dessert or Fresh Fruit 1新鮮水果甜品Coffee, Tea or Soft Drink咖啡，茶或軟飲料Bread, Roll and Butter面包，卷類或黃油 Basic Meal基本餐Basic associate’s meal should consist of?；締T工餐包括：Appetizer,soup or salad.開胃品，湯或色拉One full or two half size either entr233。e.一份完整的或兩份一半的主餐任選Starch (Rice).淀粉（米飯）Dessert or Fresh Fruit新鮮水果甜品Beverage飲料Bread or Rolls面包或卷類2. Menu Cycles 循環(huán)菜單a. A basic rotating menu cycle, based on the fresh production of lowcost items from basic or the family restaurant menu, is to be developed and used on each property. This will assure that an everchanging variety of fresh items are available on a daily basis.按照新鮮實惠的產(chǎn)品為基礎或家常風味菜單，輪換菜單。確保每日供應并輪換新鮮的食物。b. Menu selections should address local eating customs, availability of food items, and the ethnic makeup of the associates.菜單的選擇應該按照當?shù)氐娘嬍沉晳T，食物的價值，以及不同人種的組成。c. Associates dietary restrictions due to religious or medical reasons should be considered when planning cafeteria meals. 當計劃員工餐點的時候，根據(jù)宗教或醫(yī)藥原因限制員工的飯食。Associates cafeteria menu cycles for the uping week should be posted in the cafeteria area by Thursday of each week by the Cafeteria Chef.即將來臨的下一周的員工餐廳菜單應在每周二張貼在員工