Compass Grill中英文

1、Concept Manual1 March 2009INDEX1) Compass Grill Concept Brief餐厅简介2) Concept & Mission Statement目标及概念2.1Concept 概念2.2Mission Statement目标3) Operating Area Details营运简介3.1Show Kitchen开放式厨房3.2Other Areas其它区域3.3General Guidelines & Rules总的运营区域介绍4) Operation4.1Manning编制4.2Operating Hours运营时间4.3Host

2、ess Role & Duties领位岗位职责4.4Dinner晚餐5) Food & Beverage食品和酒水5.1Minimum Food Menu Standards5.2Minimum Beverage Menu Standards5.3Coffee, Supply & Equipment6) OE, FFE & Uniforms 操作用具和制服7) Pricing 价格制定8) Music & Entertainment8.1Overall Guidelines指导方针8.2System Requirements系统要求8.3Legal Co

3、mpliance9) Menu samples菜单9.1Dinner & Beverage Menu10) Sample Layout & Images1. CONCEPT BRIEF 简介东西风餐厅是以西方和亚洲烧烤风味为特色，以轻松又富有个性化的服务方式，传统又独具特色。东西风餐厅是一个酒店的特色餐厅，为酒店客人提供安静理想的用餐环境。融合亚洲，欧洲及美式著名的经典菜品为一体为您提供完美的用餐体验。通过橱窗，您将亲眼看到我们在开放式厨房中为您准备极具东方色彩的各色菜品，他们结合了烧烤以及精选扒类和海鲜等多元素概念。总体设计风格轻松，充满活力，亲近自然，具有观赏性的开放式厨房

4、厨师们的精彩厨艺更是让您感到轻松愉悦。烛光的设计使餐厅的气氛更加恬静而私密，温暖而又精致，从而为客人提供一个舒适的用餐环境。整个餐厅是以坐落在中间的观赏性酒窖为主要特色，而5间包房则是以法国最出名的制酒庄命名。座位安排以舒适轻松为主，通过桌布、餐具摆设突出舒适轻松的主题。桌面摆设与餐厅总体风格相匹配，带有餐厅标志的展示盘，整洁干净的口布，简洁的水杯,，时代感极强的胡椒盐研磨器，以及新鲜植物的装饰都成为餐厅的特色。餐桌的摆放多样，灵活，适合接待不同人数的客人，两侧沙发旁放置2张Set along，可以容纳4-6位客人。所有员工都是精心挑选的，充满活力且具有丰富的专业知识。东西风烧烤会给

5、您的北京机场希尔顿之旅留下一个美好的饮食体验。食品和酒水的现场制作将会使您的用餐体验更具个性化，为您的用餐带来惊喜体验。所有员工需要礼貌，积极的，能通过姓名辨认及熟知客人的用餐喜好，这是客人满意度的一个重要组成部分。 服务应具备快捷，友好并专业的特性。2.  CONCEPT & MISSION STATEMENT目标及概念2.1 Concept Statement  目标东西风餐厅是以西方和亚洲烧烤风味为特色，以轻松又富有个性化的服务方式，传统又独具特色。2.2 Mission Statement融合亚洲，欧洲及美式著名的经典菜品为一体

6、为您提供完美的用餐体验通过橱窗，您将亲眼看到我们在开放式厨房中为您准备极具东方色彩的各色菜品，他们结合了烧烤以及精选扒类和海鲜等多元素概念。2.3 Product Line 产品Dinner  晚餐本餐厅提供简短但精致的菜单，同时某些特别菜品则由厨师堂做，如凯撒沙拉和手工切片类菜品。西式菜系则由炭火烧，法式烤肉，上等澳洲牛肉，各种鱼类，家禽和海鲜类组成。Asian consist 亚洲食品包括中式烤鸭和印安唐杜里烧烤。本餐厅为商务客人提供了VIP包房和商务套餐，并根据季节性和市场因素为您提供菜品和酒水的结合。Premium Wine特级的葡萄酒本餐厅还将作为其他餐饮分部的酒

7、水基础，这里是承担主要酒水销售的餐厅。酒水的服务将会使一种艺术以及超然脱俗的全新体验，而其中最主要的是本团队成员的酒水知识。Wine by the Glass 杯酒挑选多样的成杯售卖的店酒和中国葡萄酒Cocktail 鸡尾酒经典马天尼现场服务3. OPERATING AREA DETAILS运营区域的详细资料 东西风烧烤餐厅是餐饮部概念品牌，因此，所有的运作方针和规则都需要根据现存文件执行。酒店的所有运营部门都需要确保并维持与品牌标准的一致性。3.1 Kitchen (Layout & Requirement)厨房 布置和要求

8、The food concept is built around the following modules:食品的概念是根据以下模式建立的。Chinese BBQ Section:中式BBQ区Duck oven with gas burner  烤鸭炉以及燃气灶Noodle warmer面档保温炉Tandoor oven唐杜里烧烤炉Drop in cold pan平底锅Food

9、0;warming station食品加热区Induction warmer感应式加热器Western Grill 西式烧烤区Food Warmer食品加热区Electric Murtabak Griddle扒炉Char Broiler木炭烤器Carving Station切肉区4 open burner counter 4个燃气灶Rotisseries法式烤肉机2 four-door freezer 2分4门冷冻库Beverage&#

10、160;Dispense Bar 酒水吧台Ice flake and cube machines碎冰机 和制冰机Coffee machine (WMF)咖啡机Cocktail cabinet鸡尾酒柜Bar and Juice blender搅拌机Draft beer system扎啤设备3.2 Other Areas (Layout & Requirement)  其他

11、区域布置和要求Support Kitchen主厨房This kitchen will be located directly behind the outlet. The equipment fit-out of this area comprises of:厨房就在餐厅后面，这部分的主要设备有：Ice cream cabinet冰淇淋柜Mobile upright plate 

12、;trolley可移动盘车Table mixer台式搅拌机UV lamp紫外线灯Instantaneous water boiler快速热水器Upright 4 doors chiller  4门冷冻库Wok range 2 ring 2层炒锅架Salamander焗灯Ribbed griddle counter range 排骨烧烤柜台架Electric Oven电烤炉Combi Steamer 

13、;蒸笼Service Pantry Area 后服务台区域Sufficient stainless steel work surface with sink不锈钢水池Under-counter cupboard as well as over-head shelving柜台下杯具柜，头上带整理架Hot water boiler (wall mounted)热水壶 （壁柜式）Single 

14、door under-counter fridge单门卧式冰柜 （可放在柜台下的）Waiter Service Station 服务台运作物品应该被充足的准备在服务边柜内。例如牙签，点单本也应该被准备在服务台里。Hostess Desk 领位台To be kept neat and clean at all times应随时保持接待台的整洁干净。Standard stationery must be

15、0;in place and easy accessible将领位台所需文具准备齐全MaRc table management system to be effective use保持收银系统正常工作。Telephone and cordless phone无线电话或无线电话正常运作。Stewarding 管事部Dedicated, enclosed stewarding area with at

16、tached clean dish store is required应该配有专门且带有储存洁争器具的储藏室。Drop off zone must have污特处理区必须有：Stainless steel drop off table with opening for under-counter garbage bin不锈钢除污桌以及台下可开式垃圾桶。Double overhead sh

17、elving to allow for cup and glass racks双层斜面支架，用于存放杯架或杯筐。Lower shelf to accommodate racks for waiters to place dirty glasses 底层杯架用于放置脏杯。Lower shelf to have drip tray beneath to

18、 catch excess liquid底层杯架应放有除水布。Upper shelf for storage of empty racks (for back up)斜架上必须备有干净的空杯筐，以备使用。Double bowl sink with water spray gun双水池且必须有冲洗濆头。Conveyer belt dishwashing machine (Elec

19、trolux, Hobart, Wintehalter, Meiko, etc.)必须配备传送带自助洗碗机 （可选机器公司名称）3.3 General Guidelines & Rules总的指引方针和规则The hotels food and beverage outlets must meet Hilton Brand requirements in their a

20、dministration and include policies that:酒店所有餐饮分部必须按照集团统一要求，相关细则如下：In addition to the food service hours of operation, all outlets hours of operation must be appropriate to the market

21、60;requirements and conform to closing or regulated times imposed by applicable law.所有部门的运营时间，将根据市场及相关法律制定。Marketing and advertising programs must conform to Hilton Identity Standards, must 

22、be high quality and must reflect a first class appearance.市场推广和广告制作，需要按照集团标准，必须保持在高品质，高水准的水平上。Signage and tabletop displays must conform to brand(s) guidelines and be current and professiona

23、l in appearance.陈列和摆放需按集团标准，并体现出专业。Interior landscaping and décor must be clean and well maintained.餐厅内所有装饰画必须保证干净并完好无破损。All equipment, operating supplies, and printed material must meet these

24、60;minimum standards:所有设备，运营所需物品均需按照以下标准。China, glass, stainless steel and linen must conform to HI guidelines outlined for specific equipment. These items must also be sufficient in qu

25、antity to service all customers and must be in good condition with no chips, *s, nicks or tears.所有备品储备齐全，并保证为宾客提供服务时无破损和污渍。Furniture, Fixtures and Equipment must follow the exact&#

26、160;FF&E specifications outlined by the original ID guidelines and proposals. The FF&E must be clean with no chips, *s or nicks and in good working condition.家俱，固定设备等需

27、要遵照总体指引方针陈列或摆放，并确保无破损，污渍可以正常使用。The theme, décor, interior design, furniture layout, marketing collateral, furnishings, menu items, uniforms, and table settings as specified in this document 

28、must be maintained and cannot be materially changed without the prior written approval of the Vice President F&B for Asia Pacific.家俱的陈列，装饰画的摆放，餐桌的摆台，员工制服等，未经F&B经理批准，不得擅自更改。The kitchen

29、0;and buffet equipment selection must follow the Area F&B Office recommendations and conform to the specifications, layout, and design previously agreed upon between all partie

30、s (i.e. Owner and Operator)厨房及自助餐设备的选择，需按照区域F&B的要求进行采购和陈列并需得到业主和公司的双方同意。The hotel must conform to the operational requirements detailed in this manual酒店要确认所有运营要求细则在此指南内。Menus must be in good condi

31、tion, not worn, dog-eared, dirty or out-of-date with regards to price and availability of menu items.菜单要保持干净整洁，无污渍和破损，并保证菜单价格正确。Required signage must consistently have good visibility to

32、0;the guest.所有的指示标必须清晰明确地向宾客展示。Uniforms must be relevant to the market and must be freshly laundered and in good condition at all times.员工制服需根据相应的情况定制，并保证完好无损。All team members of the

33、60;hotel must be trained according to applicable laws concerning fire-life-safety, food hygiene and disability laws and guidelines所有员工都必须参加食品健康，防火防灾相关的培训。.The hotel must ensure that all team

34、 members in departmentshandling food comply with the Hilton Food Hygiene Manual as well as fully comply with local and state health guidelines.确定全体员工遵守集团食品卫生标准以及当地的健康要求标准。4. OPERATIONS4

35、.1 Manning人员配备An exact manning guide will need to be established and approved by the Ops VP for the relevant region. This number will vary from country to country

36、60;and will be further affected by the size and complexity of the operation.整体人员的配备以及聘有，需经过区域集团总部的认可，人员的数量将会根据运营的具体情况进行适当的调整。Overall manning guidePlease find attached sample Manning schedules for 

37、;both, front and back of house, to help with the initial planning请参照以下的示例，进行各自部门的人员编制计划Compass Grill is a branded F&B concept and therefore all operational guidelines and rules must be followed, as laid out in this document.The Hotels operat

38、ions team must ensure and maintain consistency and adhere to brand standards throughout all areas.餐厅的概念将会记录在FB的运营记录上，相关的指导方针在本单出的必须遵守。4. OPERATIONS4.1Manning人员配备An exact manning guide will need to be established and approved by the Ops VP for the relevant region. This number will vary from country t

39、o country and will be further affected by the size and complexity of the operation.整体人员的配备以及聘有，需经过区域集团总部的认可，人员的数量将会根据运营的具体情况进行适当的调整。Overall manning guidePlease find attached sample Manning schedules for both, front and back of house, to help with the initial planning请参照以下的示例，进行各自部门的人员编制计划Outlet Mana

40、ger 1.0 Specialty Chef1Assistant Manager - Sous Chef1Supervisor 1.0 Chef de Partie2Waiter/Waitress 6.0 Demi Chef de Partie2Hostess 2.0 Commis 12Cashier - Commis 224.2Operating HoursThe suggested opening hours are as outlined below.营业时间将根据整体大纲而制定。These timings can be extended or shortened, depending

41、on business volumes and local market conditions. (i.e. timings will vary from an airport hotel to a resort)具体时间会根据不同时期的客情或市场而变动。Days of Operation7 days a week, 365 days a year全年营业Meal Periods食品提供时间DinnerOpen17.30Last Orders22.45 (for a la carte)Close23.004.3Hostess领位员Hostess desk set up· To be

42、kept very clean and tidy at all the time.· Menus / phone handset / reservation book / floor table plan / shop card· Reservation book after meal period, to be passed to the cashier (depending on the location, some hotels will opt for an electronic booking system· Phone handset (wireles

43、s extension from main phone at the cashier station)时刻保持领位台干净与整洁。准备以下物品，菜单，无绳电话，预定本，餐厅平面图，购物卡。每餐结束后，预定本交接给收银（根据实际情况而定，有些酒店会使用电子预定系统）。电话（主话分线的无绳电话安装在收银台）Telephone Handling接听电话· All incoming calls will be handled by the Hostess所有电话都应该由领位接听Greeting问候· Signature greeting to be developed in acco

44、rdance with the country of operation & time of day根据国家及一天的不同时间进行标准的问候，随时使用标准的问候用语。Reservations / bookings · Booking procedures to include; guest name, no. of persons, timing, phone contact and any other special notes if needed. (room number if staying in house)预定内容（客人姓名，客人数，用餐日期与时间，联系方式，特别要

45、求等，房客应留下房间号码。Escort to table · Hostess to escort guest to the table and check satisfaction with the assigned table领位会根据客人意愿引领客人到适当的座位。· At dinner, the hostess will present the menu and give a brief explanation of the concept领位应为客人展示菜单并做相关介绍。Other dutiesBetween meal periods, the hostess wil

46、l be assigned to other duties within the restaurant operation, if and when the need arises在每餐结束后，领位应回到餐厅内帮助其他员工完成要应的工作。1) Arriving at the restaurant door. 领位应在餐厅门口引领客人。2) Hostess must showcase the wine cellar and explain the concept to guest when leading the guest to the table 在引领客人时，应为客人展示酒窖。4.4Din

47、nerReservation 1) Phone reservations must be answered within 3 rings with a pleasant greeting电话应该在3声之内被接听，且带有热情的问候。2) Standard booking procedures apply and to include; clients name, number of people, timing, phone contact and any other special notes if needed. See section Hostess (reservation)标准预定程序

48、包括（客人姓名，客人数，用餐时间，联系电话，及其它特殊要求）3) During the reservation process the team member must use the guests name at least once.在整个预定过程中，员工至少称呼客人一次。4) When completing a reservation the team member must reconfirm the details of the reservation当接完预定时，应为客人重复预定。5) During meal period, the hostess to manage the re

49、servation book (or electronic equivalent)在整个开餐期间，领位负责预定本的管理。6) Floor staff to be briefed about bookings and tables to be marked accordingly为服务员简单介绍预定情况，并做好“预定桌”等相关工作。Table Setting 摆台1) Water glass2) White and Red wine glass3) Table cloth4) Napkin5) Show plate6) Fork & knife & Steak knife set

50、 either side of napkin7) Side plate with B&B knife8) Ashtray in smoking section only9) Salt and Pepper Mill10) Candle水杯葡萄酒杯台布口布展盘刀叉边盘配黄油刀烟缸胡椒盐瓶蜡烛Service & procedures服务程序 1) The hotel must follow the lighting, music, and ambiance changes detailed in this manual to distinguish between the thre

51、e meal periods餐厅需要根据餐段更换背景音乐和灯光。2) Guests should be greeted within 30 seconds of arriving at the restaurant hostess stand 在客人到达三十秒之内问候客人。3) If available, a choice of seating must be offered, for example, smoking or non-smoking (unless previously identified). Guests must be offered assistance with th

52、eir coats. 尽可以让客人选择餐位，例如：吸烟区和非吸烟区，4) If there is a delay in seating, a complimentary juice should be offered如果延误客人就坐，应为客人提供免费果汁。5) Guests should be greeted at the table within two minutes of seating and their order taken客人入座后，应在两分钟内为客人点单。6) The hotel should promote additional items, including (as ap

53、propriate) starters, main courses, desserts, juices, mineral waters, etc. to ensure that the guests order is complete.酒店应为客人提供要关附加的菜品，包括（开胃菜，沙拉等）确保客人点单完整。7) All items on the menu, including ingredients and special dietary recommendations, must be able to be thoroughly discussed.所有菜单上的菜品，（包括调料，特别推荐等）

54、需要经过商议确定。8) Hilton specific guidelines such as Hilton Authentic, etc. must be clearly identified on the a la carte menu有关菜品的介绍等必须在菜单上体现。9) The wine offering found in the menu must be able to be thoroughly discussed葡萄酒上的酒水必须经过仔细筛选和制定。10) Any special requests made by a guest must be accommodated or ap

55、propriate alternatives offered.客人提出的任何特殊要求，应尽量去满足。11) Drinks should be served within three minutes of taking the guests drink order. Guests who must be offered a further beverage before the glass is empty应在客人点酒水三分钟之内，服务酒水，经过问询及时为客人添加酒水。12) Fresh bread and butter or dip to be offered with Western dis

56、h a la carte orders.应为西式零点客人提供新鲜面包和黄油。13) A regional pre-meal offering is encouraged for Asian dish orders. 当地特色食品也可以为客人推荐。14) Halfway through the main dish the guest must be asked if he or she is satisfied, and inquiry must be made if anything additional is needed.当客人用餐到一半时候，需要在宾客提出其它要求前征询是否还有其它需要。

57、15) Checks/bills should be presented within three minutes of being requested with “something extra,” for example, a wrapped candy or local favorite. 应在客人要求结账三分钟之内，提供帐单（同时提供客人其它的要求，如糖果等）16) Plate presentations must be appropriately garnishedd摆盘展示需要增加适当装饰Service Station set up 边柜1) To be kept clean an

58、d tidy at all times 随时保持边柜整洁。2) POS terminal with check printer POS机以及结账打印机3) Back-up of cutlery and chopstick pouches (prepared), spare napkins and glasses翻台时用的布草与餐具。4) Basic guest supplies such as mustard, ketchup, Tabasco, ashtrays, tooth pick宾客日常所需物品（烟缸，牙签等）Beverage 1) A full beverage list is av

59、ailable at all times所有酒水均都在开餐期间提供。2) All hot and cold beverages are prepared at the service bar counter所有冷热饮均摆放在酒水吧中，以提供给客客使用。3) Any order for wine by the bottle, needs to be presented at the table, and offered for tasting整瓶酒要在客人面前服务，并请客人品尝。4) Measuring devices, such as a shot glass/jigger or automa

60、tic dispenser must be used in the preparation of alcoholic drinks and be in accordance with local and state laws所有单杯，或是用地喝酒精饮品的SHOTGLASS根据当地相关法律进行。Food 1) The menu will be composed of Asian and Western specialties菜单将会选取东西方具有特色的食品。2) Beside the main menu, daily specials can be promoted (optional)根据菜单

61、，每日特别推荐也可以同时进行。3) All hot and cold dishes will be picked up by the waiters at designated kitchen pass所有食品都应由服务员传出。4) Fresh bread and butter to be offered with Western a la carte orders.新鲜面包和黄油将提供在西餐零点菜单中。5. FOOD & BEVERAGE OVERVIEW 5.1Minimum Food Menu StandardsA la carte Menu (Dinner) 零点菜单TypeT

62、ype/VarietyStarters & Soups3 Starters开胃菜，汤3 soups (minimum of 1 vegetarian & 1 local option)Salads3 Salads (to include Caesar salad)沙拉Sandwiches & Burgers3 Sandwiches (to include Club Sandwich)1 Burger三文治，汉堡Pasta3 Pasta dishes (including minimum of 1 vegetarian option)意大利面Main Courses6 M

63、ain courses (to include Vegetarian options)Main courses must include also local/regional options主菜Desserts5 Desserts甜品 To include choice of ice creams and fruit salad/freshly cut fruitPlease note that:· the above are minimum standards以上是基本的标准。· this offer can and should be increased if loc

64、al market conditions demand/allow根据市场相应情况可以进行适当的增加。· 菜单上的菜品均有“选择正确的食品”（包括注明营养提示的字样）· 菜单上必须标明哪些是素食菜品。5.2 Minimum Beverage Menu standard (Item to be available)酒水单的基本标准Hot BeveragesTypeType/VarietyCoffeeRegular Coffee, Espresso,Cappuccino, Café Latte, plus 2 iced varieties咖啡TeaLocal Tea,

65、 English BKFST, Earl Greyplus 2 Herbal & 2 Loose leaf teas茶OtherHot ChocolateWineTypeBy the BottleBy the GlassWhite Wine104Red Wine104Sparkling Wine/Champagne 31BeerTypeBy the BottleOn DraftLocal Brand11International Brand5OptionalMineral WaterTypeBy the BottleStill2 (min. one local/two imported)Sparkling2 (min. one local/two imported)Soft DrinksTypeCan/Bottle_CarbonatedCoke, Diet Coke, Sprite, Fanta(mus