(生物学)酒店餐饮介绍英文课件

1、Group Members：Daman Cheryl Daisy Yilia Dream第1页，共40页。food and bererage managerassistant managerrestaurant managerbanquet managerhead chefBar Manager Steward Supervisor Room service supervisor第2页，共40页。food and bererage managerCoordinate internal each unit work, the work can be coordinated smoothly;De

2、velop business policy and management of the f&b planResponsible for the service employees supervise subordinates第3页，共40页。Assistant Manager assist in the daily work management training safety and fire prevention work 第4页，共40页。Restaurant managerChinese restaurantforemanwestern restaurantforemanThe ush

3、erwaiterreservationsMultifunctional restaurant the captain第5页，共40页。restaurant managersupervisorcommunicationcoordinatePlan and implementcontroltrainencourageassess第6页，共40页。Chinese Restaurant Captain In the restaurant manager, responsible for the teams service management, led the waiter service accor

4、ding to the requirement of the specifications to guests provide warm and thoughtful efficient food serviceAccording to business conditions to this shift the waiter distribution of work task第7页，共40页。Western Restaurant Captain According to work every day and have the right to receive tasks arranged su

5、bordinate workUnderstand the number of number of have dinner with the stay request, to our waiter layout work task.Patrol and check the restaurant dynamic, coordination command the waiter orderly work properly handle the restaurant in the various issues.第8页，共40页。 Multifunctional restaurant foreman1.

6、Check the waiter instrument deportment2.Supervise the attendant3.Clear restaurant manager allocate work4.Met a variety of dining needs of guests第9页，共40页。（1）、Face with a smile of welcome customer（2）、Introduced to the customer all kinds of restaurants cuisine（3）、Responsible for the good work within th

7、eir own region第10页，共40页。（1）、Grooming, will be allowed to undergo（2）、Offers catering services in accordance（3）、 To keep the restaurant clean and tidy（4）、Introduce the characteristics of the hotel to help guests ordering第11页，共40页。（1）、 Shift, sign, carefully read the shift content（2）、According to the r

8、equirements of the guests, to make preparations（3）、Coordinate the work of various departments of the restaurant（4）、Upon request, carefully fill out the reservation第12页，共40页。Party managerWestern restaurantbanquet the captainChinese restaurant banquet the captainThe usherwaiterreservations第13页，共40页。Pa

9、rty manager Be responsible for sales, the party reservation and reception service, develop and implement the management goal, the cost control.To establish and perfect the banquet department work procedures and standard, make safety, health, behavior standard each rules and regulations, and supervis

10、e the municating with other departments, closely第14页，共40页。Chinese restaurant banquet the captainAccurate, high quality, and high efficiencyDo party six know three understand, do it fairly wellAssessment, review第15页，共40页。Western restaurant banquet the captainsupervisorrecommendationmonitoringThe prot

11、ection and maintenance of tablewareLeadership subordinates第16页，共40页。AttendantDo six know three knowKeep all the furnishings of the restaurant cleanPolite to customer第17页，共40页。usherPolite receptionFamiliar with hotel product information and answerIs responsible for guests deposit clothings第18页，共40页。R

12、eservation ClerkFamiliar with related book knowledge, completes the reservationFill in booking sheetIs responsible earnestly, carefully第19页，共40页。第20页，共40页。Head ChefResponsiblefortheWesternkitcheninthe organization of production Cooked foodforimportantguestsandthebanquetSupervision, inspection, coord

13、inating the work of various departments Accordingtothe operational capacityand technical characteristicsofthechef , decided to post personnel arrangements and mobility. 第21页，共40页。 Chinese Kitchen foreman During business hours, responsible for the supervision, inspection of the entire restaurant and

14、customer communication. Properhandlingof customer serviceinall kinds ofproblems andcomplaints fromguests, to solicitcustomersviewsand timelyfeedbacktothemanager. 第22页，共40页。Western kitchen foreman Check the implementation of sector implementation of the system and the completion of the work; Strength

15、enpublicrelationsawareness and establisha good imageofthehotel Do the work of employee attendance line break, strictly 第23页，共40页。Chinese restaurant chef Assisting the Organization of Executive Chef Chinese restaurant kitchen management Responsible for specifications and production standards of Chine

16、se food dishes, participation in research and development of new dishes and food promotions. 第24页，共40页。Western Restaurant chef Responsible for assistingthemainreasonto dotheproductswork Daily item of food received and opened the kitchen stove work load distribution Chef in charge of juice daily to c

17、heck the frozen tears of soup required for seasoning is good enough, and sealed storage in the refrigerator . 第25页，共40页。第26页，共40页。Bar managercontrol the cost equipment functions ensure if the customer is satisfied with the service safety第27页，共40页。Foremanassist managers traininghandling the problemss

18、upervisory staff 第28页，共40页。Bartendersupply drinks provide the cocktails the safe of the work area improve the technological level 第29页，共40页。Attendantgreeting guests&write request of the guests drinks supplykeep the bar neat do all the preparatory work clean up bar facilities familiar 第30页，共40页。第31页，

19、共40页。（1）、 coordination with various departments.（2）、 Implementation of the safety, health and other rules and regulations.（3）、Calculate the annual budget.（4）、 Do regular training and staff assessment, reward and punishment work.（5）、 Strict control of expenses and material consumption, reduce the cos

20、t of food and beverage business.第32页，共40页。（1）、 Write down the attendance（2）、 Complete assigned by the supervisors of other things.（3）、 rational use of cleaning agents and supplies the machine, avoiding waste assurance.（4）、 Equipment and the use of the problem in a timely manner to reflect in charge

21、and request repair.第33页，共40页。（1）、the strict implementation of the four-pass (brushing, washing, cleaning, disinfection).（2）、keeping dishes clean and hygienic.（3）、do shift work.（4）、Preventing cutlery damage.第34页，共40页。（1）、Other positions responsible for assisting the job done.（2）、Responsible for sorting tick broken tableware and cutlery additi