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连锁酒店餐饮手册
目 录
一、菜单........................................................................................................................................... 2
1.1连锁店早餐品种 ................................................................................................................. 2 1.2商务简餐菜单 ..................................................................................................................... 3 二、产品标准 ................................................................................................................................... 4
2.1自助餐产品 ......................................................................................................................... 4
2.1.1营业时间、价格及基本品质要求； .................................................................... 4 2.2.2产品品质描述 ........................................................................................................ 4 2.2商务简餐 ............................................................................................................................. 7
2.2.1营业时间、价格及基本品质要求； .................................................................... 7 2.2.2商务简餐上桌标准 ................................................................................................ 7 2.2.3商务简餐标准菜谱 ................................................................................................ 8
三．设备标准 ................................................................................................................................. 15
3.1设备配备标准 ................................................................................................................... 15 3.2厨房布置图 ....................................................................................................................... 21
3.2.1客房规模100间以下酒店厨房理想布局和最小面积布局 ................................ 21 3.2.2客房规模100~180间酒店厨房理想布局和最小面积布局 ................................ 23 3.2.3客房规模180~230间酒店厨房理想布局和最小面积布局 ................................ 25 3.2.4客房规模大于230间酒店厨房理想布局和最小面积布局 ................................ 27
四.人员配备标准 ............................................................................................................................ 29 五.岗位职责和要求 ........................................................................................................................ 29
5.1餐厅主管 ........................................................................................................................... 29 5.2餐厅服务员 ....................................................................................................................... 30 5.3餐厅厨师长 ....................................................................................................................... 31 5.4餐厅厨师 ........................................................................................................................... 31 5.5餐厅杂工 ........................................................................................................................... 32 六.业务流程和标准 ........................................................................................................................ 32
6.1餐前准备工作 ................................................................................................................... 32 6.2餐厅预定流程 ................................................................................................................... 33 6.3早餐服务流程 ................................................................................................................... 33 6.4点菜服务流程 ................................................................................................................... 34 6.5餐厅服务员餐后清理流程 ............................................................................................... 34 6.6原材料采购流程 ............................................................................................................... 34 6.7器皿洗涤工作流程 ........................................................................................................... 35 6.8餐厅物品盘点流程 ........................................................................................................... 35 6.9厨房物品盘点流程 ........................................................................................................... 36 6.10餐券管理流程 ................................................................................................................. 36
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七.管理制度 .................................................................................................................................... 37
7.1原料物资管理 ................................................................................................................... 37 7.2厨房清洁标准 ................................................................................................................... 37 7.3食品卫生管理 ................................................................................................................... 39 7.4餐厅厨房消防管理 ........................................................................................................... 40 7.5员工餐管理制度 ............................................................................................................... 41 八.表格表式 .................................................................................................................................... 42
8.1餐厅采购记录本 ............................................................................................................... 42 8.2餐厅酒水交接表 ............................................................................................................... 42 8.3酒店餐厅毛利核算表(财务) ............................................................................................ 42 8.4餐厅物品盘点表 ............................................................................................................... 43 8.5餐厅营业情况日报表 ....................................................................................................... 43 8.6餐厅原材料盘点表 ........................................................................................................... 44 8.7点菜单 ............................................................................................................................... 44 8.8预订记录本 ....................................................................................................................... 44 8.9餐厅收发存报表（财务） ............................................................................................... 45 8.10餐厅厨房每日巡检记录本 ............................................................................................. 45 8.11餐厅计划卫生记录本 ..................................................................................................... 46 8.12餐厅厨房安检记录本 ..................................................................................................... 46
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一、菜单
1.1连锁店早餐品种
产品编号 BF001A BF002B BF003B BF004B BF005B BF006B BF007B BF008A BF009B BF010B BF011B BF012B BF013B BF014B BF015B BF016B BF017B BF0158 BF019B BF020B BF021B BF022B BF023B BF024B BF025B BF026B BF027B BF028B BF029B BF030B BF031B BF032B 早餐/蒸点 早餐/炒菜类 早餐/酱菜类 类别 早餐/粥类 品名 白粥 皮蛋瘦肉粥 血糯粥 红薯粥 南瓜粥 绿豆粥 红豆粥 腐乳 什锦菜 酱瓜 萝卜干 酸豆角 泡菜 皮蛋 咸蛋 炒青菜 炒卷心菜 炒素 炒蛋 早餐/西点（干） 切片面包（配黄油、果酱） 小圆包 牛角面包 早餐/中点（干） 葱油饼 南瓜饼 黄金糕 油条（配酱油） 肉包 菜包 豆沙包 奶黄包 花卷 刀切
选1种 必选 必选 选1种 必选 必选 必选 选2种 选1种 选1种 选1种 选1种 必选 选1种 数量 必选 选1 品牌 自制 自制 自制 自制 自制 自制 自制 好好学习社区
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