【正文】 貴賓房服務(wù)規(guī)程 ............................................................................................... 26 廳房服務(wù)程序 ................................................................................................... 28 傳菜員服務(wù)工作程序 ........................................................................................ 30 咨客服務(wù)操作規(guī)程 ............................................................................................ 31 入單程序 .......................................................................................................... 32 結(jié)帳服務(wù)程序 ................................................................................................... 32 收臺(tái)服務(wù)程序 ................................................................................................... 33 布草更換及保管程序 ........................................................................................ 34 各類表格使用程序 ............................................................................................ 34 中餐廳員工例會(huì)時(shí)間 ........................................................................................ 37 餐廳清潔項(xiàng)目的規(guī)定 ........................................................................................ 37 營(yíng)業(yè)用各項(xiàng)擺設(shè)規(guī)定 ........................................................................................ 38 餐廳每天檢查項(xiàng)目規(guī)定 ..................................................................................... 39 中國(guó)管理資訊網(wǎng) 中國(guó)管理資訊網(wǎng) 員工儀容儀表規(guī)定 ............................................................................................ 41 換布草的程序規(guī)定 ............................................................................................ 41 儲(chǔ)物間的保管規(guī)定 ............................................................................................ 42 餐廳用品財(cái)產(chǎn)盤點(diǎn)規(guī)定 ..................................................................................... 42 員工考勤報(bào)告規(guī)定 ............................................................................................ 43 確立倉庫物品倉庫量的政策 .............................................................................. 43 領(lǐng)貨程序政策 ................................................................................................... 44 每日營(yíng)業(yè)報(bào)表政策 ............................................................................................ 44 鎖匙保管政策 ................................................................................................... 45 每月 員工評(píng)估政策 ............................................................................................ 45 客人打折政策 ................................................................................................... 46 贈(zèng)送食物或飲料政策 ........................................................................................ 46 拾獲物件處理方法政策 ..................................................................................... 47 客人喝醉酒處理程序政策 ................................................................................. 47 客人吵架打架的處理政策 ................................................................................. 48 客人投訴的處理政策 ........................................................................................ 48 客人損壞物品的處理政策 ................................................................................. 49 客人偷取物件處理政策 ..................................................................................... 49 弄臟客人衣物處理政策 ..................................................................................... 50 餐廳安全意外情況預(yù)防處理 .............................................................................. 50 如何處理客人投訴 ............................................................................................ 51 食物中毒防范及處理標(biāo)準(zhǔn)程序 .......................................................................... 52 沙發(fā)、餐椅清洗標(biāo)準(zhǔn) ........................................................................................ 52 銅器清潔標(biāo)準(zhǔn) ................................................................................................... 52 玻璃、鏡面清潔標(biāo)準(zhǔn) ........................................................................................ 53 客用洗手間衛(wèi)生標(biāo)準(zhǔn) ........................................................................................ 53 餐廳（包房）清場(chǎng)標(biāo)準(zhǔn) ..................................................................................... 55 客人不夠錢付帳處理政策 ................................................................................. 55 早茶經(jīng)營(yíng)方法的政策 ........................................................................................ 56 午餐營(yíng)業(yè)方法的政策 ........................................................................................ 56 晚餐營(yíng)業(yè)方法政策 ............................................................................................ 57 主管責(zé)任扣分制度條例 ..................................................................................... 57 領(lǐng)位員制度扣分條例 ........................................................................................ 59 服務(wù)員扣分制度條例 ........................................................................................ 60 傳菜員扣分制度條例 ........................................................................................ 62 員工考勤制度 ................................................................................................... 63 廚房 ........................................................................................................................ 64 各市的工作程序 —— 行政總廚 .......................................................................... 64 各市的工作程序 —— 廚師長(zhǎng) .............................................................................. 64 各市的工作程序 —— 貼板廚師 .......................................................................... 65 各市的工作程序 —— 候鑊廚師 .......................................................................... 66 各市的工作程序 —— 上什廚師 .......................................................................... 66 各 市的工作程序 —— 打荷 ...............................................................