酒店工程部存货清单填写标准(中英文版)

精品文档精心整理精品文档可编辑的精品文档DEPARTMENT:ENGINEERINGJOBCATEGORY:DEPARTMENTHEAD:APPROVAL:TASK:inventoryofworkshopmaterials,sparepartsandtools材料、备件及工具存货清单STANDARD:标准Allmaterials,sparepartsandtoolintheEngineeringDepartmentwillbeaccountedforinaninventory,sothatstocklevelsmaybemaintained.Thiswillallowrepairstobecarriedouttoequipmentandfacilitieswiththeminimumofdelay,therebyreducinginconveniencetoguestsandotherdepartment.工程部所有的材料、备件和工具都要在存货清单中说明用途，以保持库存水平。这将使设备和设施维修的耽误降低至最低程度，减少给客人和其他部门带来的不便。PROCEDURE:程序Eachemployeeisresponsibleformaintaininganinventoryofequipmentinhisarea.Theinventoryistobekeptuptodate.Thestocklevelistobeadjustedeverytimeequipmentormaterialsareused.Aminimumstocklevelistobemaintainedatalltimes.Asminimumstocklevelisreached,anorderistobeplacedforreplacement.TheorderistobegiventotheChiefEngineer.Ifadditionalsuppliesareneededanorderistoberaisedandtheinventoryupdatedoncetheyarereceived.Theinventoryistoincludethefollowinginformation:ItemUseMin/MaxstockStoragelocationPartNumber(ifapplicable)Eachemployeewillbeissuedwithatoolinventory,whichistobecheckedandthensigned.ThesignedinventoryistobereturnedtotheChiefEngineer.Anydamageorlossoftoolsistobereportedpromptly,sothatreplacementscanbepurchased.Additionaltoolsaretobeaddedtotheinventory.Eachemployeeistotakepersonalresponsibilityforthetoolsintheirinventory.Ifanemployeeleavesthehotelortransferstoanotherdepartment,theyaretorecheckthetoolinventoryofalltoolsreturned.SeeS&Pforlightbulbinventory.Allmaterialsaretobestoredcorrectly.Specialattentionistobegiventothestorageofcombustiblematerials,chemicalsandpaint.每位员工负责保存各自工作区的设备存货清单。更新存货清单，根据每次使用的设备和材料调整库存水平，时刻保持最低库存水平。当达到最低库存后，要采购更换件。采购单要交给总工程师。如需要另外的存货，则开采购单。收到货后要更新存货清单。存货清单要包括以下信息：项目用途最低/最高库存存贮地点备件号码(如有号码)给每位员工发放工具存货清单核对并签字。签过字的清单交还给总工程师。工具损坏或丢失应立即报告，以便采购替换件。新增加的工具要添加在存货清单中。每位员工对各自存货清单上的工具负责。如果员工离开饭店或调到其他部门，要再次核对所有归还工具的工具清单。参看工程部标准与程序中灯泡的贮存程序。所有的材料要正确地存储。要特别注意易燃物、化学品和油漆的储存。精品文档精心整理精品文档可编辑的精品文档POLICY&PROCEDURENo.:FBSOP/016政策与程序No.:016Date:01/01/2006日期：No.ofpage:1/2页数：OriginatingDepartment:WesternRestaurant发布部门：西餐服务SupersedeP&PNo.:NA取代政策号码：Subject主题：HowToServeRedWine怎样服务红葡萄酒POLICY目的1.1Therestaurantmanageroverseeseachphaseofserviceprovidedtothecustomers.餐厅经理应兼顾每一个提供给顾客的服务环节1.2DistinctiveSofitelfeature:inClassAhotels,asommelierhelpscustomerselectawine.定义索非特的特点：在酒店里员工应帮助顾客选择葡萄酒SCOPE范围OperationStaff服务人员PROCEDURE程序3.1Ensurecorrectglassesareplacedonthetable确保正确的杯具摆放在餐桌上-Redwineglassshouldbeusedforred红葡萄酒用红葡萄酒杯，他比白葡萄酒杯大。具体样式根据餐厅的情况而定wine,itisbiggerthanwhitewineglass,stylevariesdependingonoutlet.-ForsomespecialFrenchredwinesweareusingspecialglasses对一些特别的法国红葡萄酒应选用特别的酒杯3.2Collectthebottleofwinethathasbeenordered选取被点的葡萄酒-Whencollectingthewine,weshouldcheck:Name&vintagetoensurethatitcorrespondswithwhattheguesthasordered.当取酒时应检查名称，年份以确保其正确性-CheckifLabelisnotripped.检查酒标是否有破损-Bottleisclean.酒瓶干净3.3Presentthebottleinfullname酒瓶展示–fromtherighthandside在右手边进行3.3Holdingtheneckofthebottlewithyourhandfirmly,anglethebottleandcutthefoilbelowit右手牢牢的握住瓶颈，倾斜酒瓶，割去锡皮-Thefoilcutshouldbecleancutandbelowthelipontheneckofthebottle割去锡皮时应在瓶颈处的瓶盖处-Wheninsertingthecorkscrew,weshouldholdthebottlefirmlyandbytheneck在插入酒钻时应注意牢牢的握住瓶颈。3.4Utilizingthelevelextractthecorkslowlywithoutpoppingit.利用杠杆的力量将木塞慢慢取出-Becarefulnottobreakthecork注意不要折断木塞-Slowlyuntil1/2inchfromtheendofthecorktakebetweenfingerandthumbandextractgentlyensuringnottopopthecork慢漫的直到距木塞底部1/2英寸处用大拇指和食指将木塞取出注意不要发出响声POLICY&PROCEDURENo.:FBSOP/100政策与程序No.:Date:01/01/2006日期：No.ofpage:2/2页数：OriginatingDepartment:Food&Beverage发布部门：SupersedeP&PNo.:NA取代政策号码：Subject主题：HowToOpenandServeRedWine怎样开启及服务红葡萄酒3.5Wipetheneckofthebottlewiththecork擦拭瓶口-Wewipetheneckofthebottletoremovethedebris/sediment我们擦拭瓶口是为了除去碎屑3.6Theserviceclothisfoldedintoapadandplacedalongthepalmoftherighthand,theendofwhichisfreetofoldaroundthebottomofthewinebottle服务巾叠好，部分放在右手掌中，剩余部分包裹葡萄酒瓶底部-Wraptheclotharoundthebottletopreventdripofwine服务巾包裹葡萄酒瓶底部是防止酒滴出3.7Giveatasteofwinetothehost.Pouronlyassmallamountofwineintotheglassforthispurpose,fromtherighthandside在右手边给主人倒酒品尝，仅仅倒一点-Pouratasteofwineforhosttotraytocheck:Thewineisofgoodquality.给主人倒酒品尝是为了检查酒质-Whenpouringthewine,youshouldensure:Bottlefirmlyheld.Labelfacingcustomer.Neckofbottledoesn'ttouchglass在倒酒时必须确保：酒瓶握牢，酒标对客，瓶颈不碰到酒杯3.8Waitforthehost'ssignthatitistohissatisfaction等候主人表示他的满意-Thehostnormallyindicatesthewineistohissatisfactionb