【正文】 gn of with the Department Head and Departmental trainer the orientation checklist latest 35 days after the new hire started 在新雇用開始的35天內，每一項新的合作必須由部門領導或部門培訓者在定位核查清單上簽名。B director and HR Director. 每個部門的領導有責任去擬寫他部門各個崗位的定位核查清單。 It is the responsibility of the departmental trainer and department head that each new associate will receive this important first 30 days orientation training. 讓每個新進人員接受這項重要的定位培訓是部門培訓者和部門領導的職責。B director / Executive Chef and Director of HR and kept on file in the HR office 政策: 與每一個新員工的互動將在開始的30天后停止，與各自的經理和部門的培訓者一起定位審核清單。**的觀念將會使30天后的團隊工作更加有效。 Beverage Director日期：2007年8月 Page : 1 of 1 頁數： 第一頁 Objective: To ensure that each new Howard Johnson associate undergoes a structured wele process and introduction to his or her new department. To teach and ensure each associate understands the departmental working procedures, Howard Johnson philosophy and will be able to work effectively in the team after the 30 days period.目標： 確保每一個與**有聯(lián)系的下屬機構的新進人員在各自部門的歡迎過程和介紹。餐飲部廚房001 食物處理證明餐飲部廚房002 品牌標準自我審核標準清單餐飲部廚房003 管理員的職責審核餐飲部廚房004 貴賓到達行李指南餐飲部廚房005 嘗味員餐飲部廚房006 為客人預定蛋糕餐飲部廚房007 員工折扣計劃餐飲部廚房008 操作時間餐飲部廚房009 購買競爭餐飲部廚房010 預定食物的標準操作程序餐飲部廚房011 帶走條款上的服務費餐飲部廚房012 換下擺臺并發(fā)送餐飲部廚房013 慰問開茶及咖啡餐飲部廚房014 打開或關閉檢查清單（由部門主任擬草稿）餐飲部廚房015 飲品需求餐飲部廚房016 預訂飲品的標準程序餐飲部廚房017 使用行政走廊餐飲部廚房018 確認宴會預定事項的細節(jié)餐飲部廚房019 檢查工作環(huán)境餐飲部廚房020 取走項目方針餐飲部廚房021 回收程序餐飲部廚房022 桌面圖片餐飲部廚房023 存貨的取用Food and Beverage general related:FBG 001 Associates Cafeteria餐飲概要涉及：餐飲部概要001 與自助餐廳相結合LOCAL STANDARD OPERATING PROCEDURE當地的標準操作程序Subject: Departmental orientation checklist for the first 30 days of each position題目。 Closing Check List (To be drafted by department heads)FBS035 Beverage RequisitionsFBS036 Standard Procedure for Ordering BeverageFBS037 Beverage Standard for measurementFBS038 Banquet Furniture LayoutFBS039 Handling of Conference/Banquet DeliveriesFBS040 Use of Executive LoungeFBS041 Accounts and Report ProceduresFBS042 Confirmation of Banquet Event Order DetailsFBS043 Checking the Work EnvironmentFBS044 Take Away Items PolicyFBS045 Recycling ProcessFBS046 Table Top PhotographsFBS047 Stock TakingFBS048 Wele Drink Coupons餐飲部服務涉及：餐飲服務006 證明及服務培訓餐飲服務007 品牌標準審核/清淡（自我審核） 餐飲服務008 管理員的職責審核（自我審核）餐飲服務009 貴賓到達行李指導方針餐飲服務010 飲料品牌標準培訓餐飲服務011 餐飲部各部門預定餐飲服務012 餐飲部投訴處理餐飲服務013 日常布草的撤換和送洗餐飲服務014 碎布方針餐飲服務015 嘗味員餐飲服務016 服務托盤的傳遞和使用程序餐飲服務017 小費的分發(fā)餐飲服務018 煙草的銷售餐飲服務019 為客人預定蛋糕餐飲服務020 餐飲部的客戶賠償餐飲服務021 餐飲部折扣卡的計劃餐飲服務022 為餐飲部各部門制定代碼餐飲服務023 操作時間餐飲服務024 競爭的購買餐飲服務025 為客人定鮮花餐飲服務026 預訂食物餐飲服務027 在每天下班時檢查收銀員的工作餐飲服務028 付款方式——大堂休息室餐飲服務029 開瓶費餐飲服務030 帶走條款中的服務費餐飲服務031 換下擺臺并發(fā)送餐飲服務032 慰問開茶或咖啡餐飲服務033 中式貴賓私人飯廳擺臺餐飲服務034 打開或關閉檢查清單（由部門主任擬草稿）餐飲服務035 飲品需求餐飲服務036 飲料預定的標準程序餐飲服務037 飲品標準量度餐飲服務038 宴會家具布局餐飲服務039 處理會議及宴會服務的發(fā)貨餐飲服務040 使用行政走廊餐飲服務041 賬目及匯報程序餐飲服務042 確認宴會預定事項的細節(jié)餐飲服務043 檢查工作環(huán)境餐飲服務044 取走項目方針餐飲服務045 回收程序餐飲服務046 桌面圖片餐飲服務047 存貨的取用餐飲服務048 飲料優(yōu)惠券Food and Beverage kitchen related:FBK001 Certification of Food handlersFBK002 Self Audit Brand Standards Audit / Checklist (Self Audit)FBK003 Audit Responsibility for controllers (Self Audit)FBK004 VIP Arrival Package guidelines (International0FBK005 Taste PanelsFBK006 Ordering of cakes for guestsFBK007 International Associate Discount programFBK008 Hours of OperationFBK009 Competitive ShoppingFBK010 Standard Operating Procedure for ordering foodFBK011 Service charge on take away itemsFBK012 Turndown Setup and DeliveryFBK013 Morning Complimentary Tea and CoffeeFBK014 Opening amp。 B Discount Card ProgramFBS022 Dress Code for F amp。 B OutletsFBS012 Food and Beverage Complaint HandlingFBS013 Daily Linen Pick Up and DeliveryFBS014 Rags PolicyFBS015 Taste PanelsFBS016 R/S Tray Delivery and P/U ProceduresFBS017 Distribution of TipsFBS018 Sales of TobaccoFBS019 Ordering of Cakes for GuestsFBS020 Guest Damage in F amp。餐飲部培訓005 每月的部門 會議。餐飲部培訓003 部門每月每日15分鐘的培訓計劃。Standard Operating Procedures 標準操作程序Food and BeverageDivision餐飲分工Standard Operating Procedures標準操作程序Food and Beverage Training related:FBTraining001 Department orientation checklist for the first 30 days of each positionFBTraining002 Departmental trainer(s) assigned for each departmentFBTraining003 Monthly daily 15 Minutes training plan per departmentFBTraining004 “Buddy” system for first one month for each new hireFBTraining005 Monthly Departmental meetings餐飲部培訓涉及：餐飲部培訓001 部門前30天職位定位的清單。餐飲部培訓002 部門的培訓員安排各自部門的培訓工作。餐飲部培訓004 為新雇傭的每一位員工制定伙伴培訓。Food and Beverage Service related:FBS006 Certification and SERVSAFE trainingFBS007 Brand Standards Audit / Checklist (Self Audit)FBS008 Audit Responsibility for controllers (Self Audit)FBS009 VIP Arrival Package guidelines (International)FBS010 Beverage Brand Standards trainingFBS011 Reservations for F amp。 B OutletsFBS021 F amp。 B OutletsFBS023 Hours of OperationFBS024 Competitive ShoppingFBS025 Ordering of flowers for guestsFBS026 Ordering of foodFBS027 Checking of the Cashier’s Work at End of each shiftFBS028 Payment Procedure – Lobby LoungeFBS029 Corkage ChargeFBS030 Service Charge on Take Away ItemsFBS031 Turndown Setup and DeliveryFBS032 Morning Complimentary Tea and CoffeeFBS033 VIP Chinese Private Dining Room (PDR) setupFBS034 Opening amp。 Closing Check List (To be drafted by headchefs)FBK015 Beverage RequisitionsFBK016 Standard Procedure for Ordering BeverageFBK017 Use of Executive LoungeFBK018 Confirmation of Banquet Event Order DetailsFBK019 Checking the Work EnvironmentFB