掛牌五星級酒店餐飲部全套管理手冊-文庫吧資料
2025-05-21 20:13本頁面
【正文】 .... 61 三十一、訂單的填寫和分送 ........................................................................................... 61 三十二、給客人更換餐具 ............................................................................................... 62 三十三、黃油的服務(wù) ...................................................................................................... 62 蘇州新城花園酒店餐飲部 Famp。B Dept. Of New City Garden Hotel 2 十七、客人餐盤的更換 .................................................................................................. 24 十八、傳菜員的傳菜程序 ............................................................................................... 24 十九、白葡萄酒的服務(wù) .................................................................................................. 25 二十、紅葡萄酒的服務(wù) .................................................................................................. 26 二十一、加飯酒的服務(wù) .................................................................................................. 27 二十二、茅臺酒的服務(wù) .................................................................................................. 27 二十三、啤酒的服務(wù) ...................................................................................................... 28 二十四、中國茶的服務(wù) .................................................................................................. 28 二十五、香煙的服務(wù) ...................................................................................................... 29 二十六、食品和飲品的推銷 ........................................................................................... 29 二十七、整魚的服務(wù) ...................................................................................................... 30 二十八、鍋粑食品的服務(wù) ............................................................................................... 30 二十九、煙灰缸的更換 .................................................................................................. 31 三十、 餐后甜食的推銷 ............................................................................................... 31 三十一、客人桌面的清潔 ............................................................................................... 31 三十二、食品盒的包裝 .................................................................................................. 32 三十三 、甜食的服務(wù) ...................................................................................................... 32 三十四、拔絲食品的服務(wù) ............................................................................................... 32 三十五、咖啡的服務(wù) ...................................................................................................... 33 三十六、餐廳關(guān)門前最后訂單的確定 ............................................................................. 33 三十七、結(jié)帳 ................................................................................................................ 34 三十八、為客人開發(fā)票 .................................................................................................. 35 三十九、與客人道別 ...................................................................................................... 35 四十、 在餐廳客滿的情況下，接待來用餐的客人 ......................................................... 35 四十一、為有急事的客人服務(wù) ........................................................................................ 36 四十二、為左手用餐的客人服務(wù) .................................................................................... 36 四十三、為兒童服務(wù) ...................................................................................................... 36 四十四、為生病的客人服務(wù) ........................................................................................... 37 四十五、接待穿戴不整齊的客人 .................................................................................... 38
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