【正文】 c. Associates dietary restrictions due to religious or medical reasons should be considered when planning cafeteria meals. 當(dāng)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。確保每日供應(yīng)并輪換新鮮的食物?；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 2亞洲主餐Western Entr233。S CAFETERIA題目：員工自助餐廳LSOP No : FBG001 Effective Date : Hotel opening當(dāng)?shù)貥?biāo)準(zhǔn)操作程序：餐飲部總的001 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。任何食物或飲料都不被允許帶入換衣間。3. All associates39。一項“當(dāng)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。3. Authorized visitors see LSOP of Human Resource. 審定的訪客在人力資源部看當(dāng)?shù)氐臉?biāo)準(zhǔn)操作程序。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。 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(biāo)： 確保所有員工適當(dāng)?shù)墓ぷ鞑汀ocal Standard Operating Procedure當(dāng)?shù)氐臉?biāo)準(zhǔn)操作程序Subject: ASSOCIATE39。2. Please see Famp。Procedures:程序：1. Famp。Policy: It is the policy of the Howard Johnson All Suites Hotel, Suzhou 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(biāo)： 確保餐飲部與國際飲料品牌標(biāo)準(zhǔn)結(jié)合。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(dāng)?shù)貥?biāo)準(zhǔn)操作程序Subject: Beverage Brand Standards Training題目：飲品品牌標(biāo)準(zhǔn)培訓(xùn)LSOP No : FBS010 Effective Date : Hotel opening當(dāng)?shù)貥?biāo)準(zhǔn)操作程序：餐飲部服務(wù)010 有效日期： 酒店開張 Date : August 2007 Issued By : Food amp。B division to be in alignment with the ** VIP Arrival Packages guidelines政策： 餐飲部應(yīng)結(jié)合**貴賓到達包裹的處理指南，這是**全套房酒店的政策。B division is in full alignment with the Howard Johnson All Suites Hotel, Suzhou standards for the VIP Arrival Package目標(biāo)： 確保餐飲部結(jié)合蘇州中新**酒店的標(biāo)準(zhǔn)處理貴賓到達的包裹。B office:a. January 15thb. April 15thc. July 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(dāng)?shù)氐臉?biāo)準(zhǔn)操作程序Subject: 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(dāng)?shù)貥?biāo)準(zhǔn)操作程序：餐飲部服務(wù)009 餐飲部廚房004Date : February 2003 Issued By : Food amp。B office for filing purpose發(fā)送自我審核表的副本給餐飲部辦公室整理成當(dāng)案。3. List a plan of action for any point for which we are not in full alignment yet根據(jù)這些我們不能完全結(jié)合的要點，列出執(zhí)行計劃。Procedures: 程序：1. Please refer to the handout self audit for controllers. 請管理員查閱分發(fā)的自我審核。Policy: It is the policy of the Howard Johnson All Suites Hotel, Suzhou Famp。 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。 July 15th January 15th8. Dates on which a detailed self audit form has to be submitted to the Famp。6. All department heads to review the 2002 Updated Brand Standards Audit form for their respective area. (Please see handout given on starting date)所有部門的領(lǐng)導(dǎo)復(fù)習(xí)各自區(qū)域的校正過的品牌標(biāo)準(zhǔn)審核。這是 **的政策。B division that EACH department conduct a minimum of once a quarter a detailed self audit for the 2002 revised Brand Standard Audit and submits a detailed rating report to the Famp。B division is in full alignment with the Howard Johnson International brand standard audit to ensure a perfect score during an external audit目標(biāo)： 確保餐飲部充分與**國際品牌標(biāo)準(zhǔn)審核相結(jié)合，在外部審計期間確保一個精確的計分。B題目：餐飲部品牌標(biāo)準(zhǔn)自我審核LSOP No : FBS007 Effective Date : Hotel opening FBK002 有效日期： 酒店開張當(dāng)?shù)貥?biāo)準(zhǔn)操作程序：餐飲部服務(wù)007 餐飲部廚房002 Date : August 2007 Issued By : Food amp。 July 15th January 15th4. Dates on which a detailed self audit form has to be submitted to the Famp。2. All department heads to review the Brand Standards Audit form for their respective area. 所有部門的領(lǐng)導(dǎo)為各自的區(qū)域復(fù)習(xí)品牌標(biāo)準(zhǔn)審核表。B office with points of action if and where needed to ensure full alignment.政策： 餐飲部的每一個部門為品牌標(biāo)準(zhǔn)審核引導(dǎo)一個一次最少15分鐘的詳細自我審核并遞交給餐飲部辦公室一份指出在整個結(jié)合哪里或是否需要確保的詳細級別的報告。Policy: It is the policy of the Howard Johnson All Suites Hotel, SuzhouHHHHH Famp。 Beverage Director日期： 2007年8月 發(fā)布： 餐飲部總監(jiān)Page : 1of 1 頁數(shù)：Objective: To ensure the Famp。Local Standard Operating Procedure當(dāng)?shù)貥?biāo)準(zhǔn)操作程序Subject: Self Audit Brand Standards Famp。 It is the policy of the Howard Johnson All Suites Hotel, Suzhou that within six months of opening all key and junior food handler associates have been certified and that copies of these certificates are filed in the chef’s office.在酒店開張后的六個月之內(nèi)，所有關(guān)鍵的幼兒食品的加工者們必須通過鑒定并將證明書的副本交道廚房的辦公室，這是**的政策。請注意人力資源部：辦公室有更多的有關(guān)這項選擇的細節(jié)。 Policy: It is the policy of the ** to ensure that all Food and Beverage associates do understand. 政策： 確保餐飲部的同事能夠了解，這是蘇州中新**酒店的政策。Local Standard Operating Procedure當(dāng)?shù)貥?biāo)準(zhǔn)操作程序Subject: certification for food handlers題目：食品的加工證明LSOP No : FBS006 Effective Date : Hotel opening FBK001 有效日期：當(dāng)?shù)氐臉?biāo)準(zhǔn)操作程序：餐飲部服務(wù)006 餐飲部廚房001Date : August 2007 Issued By : Food amp。10. Meeting minutes maximum to be two A4 pages in an easy to read format會議記錄最多兩張A4的紙，且制成容易閱讀的形式。9. During each department briefing MEETING MINUTES have to be made BILINGUAL and a copy of the meeting minutes to be forwarded to the Famp。 7. Meetings can be held in available banquet function rooms, however all bookings to be confirmed an