【正文】 Carrying food from the kitchen Carrying beverages from the bar Food service Beverage service Wine service Buffet service Coffee and tea service Table clearing Guest farewell greetings Banquet Preopening manual for Food amp。 reception packages Banquet buffets General service sequence Service sequence briefing Guest wele Banquet checklists Beverage service Back of house anization Equipment storage Bar equipment Menu engineering amp。 settlement Banquet log book Banquet revenue reports Banquet event orders Banquet rental Casual labor Service Mise en place Door knob menu sequence Order taking Selling by remendation Carrying food from the kitchen Food service Beverage service Breakfast service Tray/trolley removal Delivery time Room service equipment Billing Log book amp。 Beverage ACCOR hotels 14 Guest registration General service sequence Bar service equipment Stewarding General anization Hygiene Dishwashers Pot washing Silver polishing Garbage collection Garbage area cleaning Receiving area cleaning Kitchen equipment cleaning Machinery cleaning Grease trap cleaning Floor cleaning Pest control Public area cleaning Night cleaning OPERATIONAL CHECK LIST, ON SITE PREPARATION Legal a. appoint local lawyer b. verify and obtain operating licenses for: Hotel Food outlets Beverage outlets (liquor license) Entertainment Pool Parking Dry cleaning Others c. obtain copy of local innkeeper’s law d. establish courtesy card e. obtain vending machines f. obtain concessionaire leases g. appoint local auditors Preopening manual for Food amp。 Beverage ACCOR hotels 16 Travel agent Bank Others Start department heads meeting Start forecast meetings Establish par stocks Food and beverage Guest supplies Linen Engineering stores Finance prepare contract summary and implications for GM detail owner and operator obligations make timetable of action list per contract establish working capital arrangement break down preopening budget in accordance with contract amount establish and verify accounting equipment required establish accounting system puter manual open bank accounts verify credit requirements establish corporate office opening assistance establish rate of foreign exchange implement Food and Beverage control system purchasing procedures for preopening Food and beverage verify food and beverage equipment and FFamp。B program – all outlets verify possibility of Famp。B guest supplier matches swizzle stick napkins table tent cards Preopening manual for Food amp。B meeting present menu proofs verify uniform delivery establish serving procedures of outlets print menus standardize receipt for kitchen staff take food display photos post receipes and photos in kitchen establish work schedule for outlets kitchen stewards room service restaurants and bars establish banqueting procedures tracing file function book bar sales weddings establish fire drill procedures establish first aide course establish entertainment policy establish layouts of all function rooms banquet EMPLOYEE STANDARS The purpose for specifying standards for each department within the Hotel is necessary so that Employees know what is expected and acplished by the standard. The responsibility of the General Manager is to identity who, in the anization will be held accountable for the implementation and adherence to the Policies. Manning Guide Once performance standards have been established for all positions within the Hotel and all Job Descriptions have been formulated the number of positions required for each specific area of the Hotel can be drafted. Each position should be established in relation to the size and operational requirements of the area and finally reviewed in conjunction with the Budget. Recruitment Schedule Following the pletion and approval of the Manning Guide the Recruitment schedule may be formulated based on the following factors: Preopening manual for Food amp。 Beverage ACCOR hotels 19 ? General Manager ? Executive Assistant Manager ? Financial Controller ? . Manager ? Human Resources Manager ? Etc… To evaluate the requirement of these positions each requires a detailed Job Description to be prepared