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宴会厨房设计要点有哪些？有谁了解？

宴会厨房设计要点有哪些？有谁了解？

浏览：35次 | 提问时间： 06-29 09:36

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萌二代 06-29 09:37

宴会运转质量标准一、目的为了明确宴会运转质量标准，使各相关部门和人员有所遵循，特制定本标准。二、适用范围适用于餐厅的宴会服务工作。三、质量标准(一)宴会预订1.餐厅应设宴会预订机构和预订人员。2.预订人员熟练掌握宴会预订工作内容、工作程序和预订方法，对宴会厅的设备设施、经营范围、场地利用状况清楚明确。3.电话预订、函电预订、柜台预订等各种形式的宴会预订记录在“宴会预订表”上，宴会名称、主办单位、预订人姓名、地址、电话和宴会类别、预订人数、保证人数、宴会标准、开宴时间、场地要求及坐次排列、菜单、酒水要求等记录准确。4.书写或打印订单整洁规范。5.预订人员具备菜单设计能力，能够根据客人预订要求设计菜单，准确掌握宴会成本与毛利，满足客人预订要求。(二)预订跟踪与确认1.宴会预订过程中，对客人暂时性确定的宴会预订，与主办单位预订人员跟踪联系要主动及时，保证宴会预订落实。2.宴会预订后，大型宴会应提前3～5天与主办人联系，中小型宴会应提前1～3天与主办人联系。3.签发宴会确认单，告知客人酒店已做好宴会准备，请客人准时来店，防止宴会预订落空。(三)宴会联络与准备1.正式举办宴会前，厨房、宴会厅、酒水部、采购部、工程部、保安部等各有关部门密切配合，通力合作，共同做好宴会前的准备工作。2.大中型宴会举办前1～3天，宴会部向各有关部门打印“宴会通知单”。通知单上关于宴会名称、规格、举办单位、出席人数、宴会标准、菜单与酒水安排、厅堂布置、设备要求、座位、台型要求等须明确具体。3.各部门根据宴会通知单的有关内容与要求，提前做好各项准备工作，保证宴会符合主办单位的要求，成功举行。(四)宴会厅布置1.宴会组织者在宴会举办当天，提前1～3小时组织服务人员做好宴会厅的布置工作。2.布置方案根据主办单位要求、宴会性质、等级规格确定。3.宴会厅的布置做到餐桌摆放整齐，横竖成行，斜对成线。4.台形设计根据宴会规模和出席人数多少可分别选择一字形、品字形、中心图案形、豪华型，做到主桌或主席区位置突出，席间客人进出通道宽敞，有利于客人进餐和服务员上菜。5.花草、盆栽盆景摆放位置得当，整洁美观。6.需要使用签到台、演说台、麦克风、音响、聚光灯的大型宴会，设备的配置安装应及时，与宴会厅餐桌摆放相适应。7.整个宴会厅布置做到环境美观舒适，设备使用方便，清洁卫生，台形设计与安装、餐桌摆放与服务桌安排整体协调。8.衣帽间、休息室整理干净，厅内气氛和谐宜人，能够形成独特风格。9.整个宴会厅使客人有舒适感、方便感。(五)宴会厅餐台质量标准1.正式开餐前整理宴会厅台面，清理宴会厅卫生。2.台面餐具、茶具、酒具摆放整齐、规范、形象美观。菜单、席次牌、烟灰缸、调味品摆放位置得当。3.主桌或主席区座次安排符合主办单位要求。4.高档宴会各人姓名卡片摆放端正。(六)任务分配1.宴会开始前，宴会组织者召集服务员再次宣讲宴会性质、规格、出席人数、开宴时间及服务要求。2.服务员熟悉宴会服务工作内容、服务程序、质量要求。3.任务分工明确具体。4.宴会菜单酒水内容清楚。5.服务员能够背诵菜单，掌握主要花色品种的风味特点、主要原料、烹制方法、典故来历，便于上菜时向客人介绍。(七)迎接客人1.宴会厅迎宾领位员身着旗袍或制服上岗，服装整洁，仪容仪表端庄。2.迎接、问候、引导操作语言运用准确规范，服务热情礼貌。3.客人来到宴会厅门口，协助主办单位迎接，安排客人入座。4.贵宾引到休息室，提供茶水、香巾，服务主动热情。5.宴会开始前引入宴会厅，座次安排适当。(八)茶水、香巾服务1.客人来到餐桌，服务员拉椅让座应主动及时。2.递送餐巾，除去筷子套，送香巾，斟茶服务动作规范，照顾周到。(九)上菜服务1.正式开宴前5～10分钟上凉菜。2.菜点摆在转盘上，荤素搭配、疏密得当、排列整齐。3.客人入座后，询问用何种酒水或饮料，斟酒规范，不溢出。4.客人祝酒讲话时，服务员停止走动。5.上热菜报菜名，准确介绍产品风味特点、烹制方法或典故来历。6.上菜掌握顺序和节奏，选好位置，无碰撞客人现象。7.上需要客人用手食用的菜点时，同时上洗手盅。8.上菜一律使用托盘，动作规范。(十)分菜派菜服务1.开宴过程中分菜派菜及时。2.每上一道主菜，先将菜点摆在餐桌上，报出菜点名称，请客人观看，再移到服务桌上分菜。3.分菜派菜准确，递送菜肴讲究礼仪程序。4.派菜后的剩余菜点整齐摆放在桌面上。5.随时清理台面。(十一)用餐巡视服务1.用餐服务过程中，加强巡视，照顾好每一个台面。2.每上一道新菜，适时撤换骨碟，保持桌面整洁。3.适时撤换香巾，续斟酒水饮料。4.客人吸烟，点烟及时。适时撤换烟灰缸，烟灰缸内烟头不超过2个。5.上甜点或水果前，除留下酒水杯外，撤下餐具及洗手盅。6.最后递送香巾，为客人收盘收碗，清理台面。(十二)餐后服务1.主办人宣布宴会结束，服务员主动征求客人意见。2.客人离开，拉椅送客，配合主办单位告别客人，欢迎再次光临。3.客人离开后，迅速收盘收碗、清理台面。

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