酒席承办流程与标准 Prior period：(先期：) 1． Accept outside catering booking. (接受预定) 2． Confirm time，BQT Mgr/Supervisor/hotel sales with party organizer to check outside catering place. (确定时间，宴会厅经理/主管/酒店销售人员和宴会组织者一同查看外卖场所) 3． Check outside point position(power source，city water，pantry，goods lift，parking place)，and draw in paper. (观察外卖场地的电源，自来水，备餐间，运货电梯，停车场的方位，以便酒店外卖车辆方便进出。) 4． Find out and ask organizer about party’s theme, guest’s hobby, background and etc. (向组织者询问有关外卖活动的主题，内容及背景，来宾的喜好等等。) 5． Check place furniture，household utensils. To make use of things，reduce hotel’s equipments wastage. (观察外卖场地的桌椅，用具。利用可以利用的物品，减少酒店用品的带出和使用，减少损耗。) Preparing period：(准备期：) 1． Prepare cutlery，chinaware，glassware，linen. (根据客人要求准备好刀叉，杯子，瓷器，布件用具。) 2． Select skirting and table cloth color form guest’s favorite. (根据客人喜好选择台裙和桌布的颜色) 3． Select glassware.〔beer glass，Colin glass, champagne glass…〕，notice guest’s special order.( 根据客人要求选择杯具。〔香槟杯，啤酒杯……〕，注意客人对饮料的特殊要求。) 4． Select chinaware in one color and one kind 〔dessert plate，dinner plate，bone plate，soup bowl，sun spoon〕.Keep chinaware cleaning. (准备瓷器时要用统一颜色的瓷器和款式〔甜食盆，主菜盆，骨盆，汤碗，瓷汤勺〕,确保瓷器干净无破损.) 5． Prepare fresh flower and buffet line decoration(keep flower fresh on that day)。(准备餐台的装饰品和鲜花(保持花的新鲜)。) 6． Contact Vehicle Company (Tel:58551331). Confirm truck quantity and departure time. (Inform kitchen chef departure time) (联系公兴搬场公司的运输车辆(Tel:58551331)，确认外卖当日的车辆数和用车时间(通知厨房负责人和相关人员外卖出发离开酒店的时间)。 7． Arrange outside catering service staffs name list.(request causal staffs if service staffs are not enough) (安排好酒店外卖人员的名单。(效劳人员不够时申请临时工) 8． Write outside catering equipment clear list and goods pass form. (誊清写明外卖准备用具清单〔专物专人负责〕。 9． Print and prepare menu tent card. (打印好菜牌。) 10． Prepare F&B flyer/match/paper napkin/hotel pin with hotel logo to show the guests. (准备好有酒店标记的用具(酒店餐饮宣传资料,火柴,纸巾,酒店蓝色徽章……) Proceed period：(进行期：) 1． Check thoroughly when departure time (dish is same with menu list/all equipment are on the truck). No equipment is omitted or leaves out.( 在收货平台装车时，清点用品上车，检查菜品是否与菜谱一致，确保所有用品与菜品上车，确保无一遗漏。) 2． Hotel logo pins on staff uniform. (酒店效劳人员正确佩戴铭牌和酒店PIN。) 3． Hotel staffs arrive place，meet organizer，quickly and proper set up.(BQT supervisor and sour chef must on the site check) (酒店人员出发至外卖场地，联系外卖组织者，快速准确地进行设台〔宴会厅主管和厨房厨师长必须到场负责〕。 4． According service sequence, set salad，soup，hot dish，dessert，don’t mix it.〔warm the chafing dish，Don’t let hot food cold〕.( 按照色拉，汤，热菜，甜品的顺序进行摆放，不要混淆〔对布菲炉预加热，不要使菜变冷〕。 5． Set up menu tent card。(按照菜品的顺序摆放菜卡。) 6． Using fresh flower and decoration to decorate buffet line.( 用装饰品装饰餐台。) 7． If find equipment or dish is omitted, inform hotel staff prepare and send to outside site at once.( 如发现用品用具或菜品遗漏在酒店，及时通知酒店人员迅速送达。) 8． Move hot bin，trolley，rubbish bin to the back pantry，clean the place，keep the dish warm. ( 把热车，推车，放置在后台，并整理好场地，有条件的话把热车的电源插上〔使菜保 本文来源：https://www.wddqw.com/doc/611f14f09a8fcc22bcd126fff705cc1755275f06.html