66海鲜服务-喜来登酒店中餐SOP.doc

Four points By SheratonBeijing,Haidian Hotel & Service Apartment Standard & Procedure 北京海淀福朋喜来登酒店及服务公寓 标准与程序 Position: Attendant 职位：服务员 Department: F & B –Chinese Restaurant Dept. Head: Mr. J 部门：餐饮部 – 中餐厅 部门经理：陈日江 GM Approval: Ms. Zhang Lei Date: 200 总经理批准：张磊女士 日期：200 Task: Serve Private Room Code: SP-FB-CCR-6066 任务：Serving Whole Fish 序号：SP-FB-CCR-6066 Printed Date: DATE \@ "MM/dd/yyyy" 07/17/2009 PAGE: PAGE 1/ NUMPAGES 1 Standard: Pre set the small bowls on individual underliners with chinaware spoons according to the exact number of guests for guest enjoy fish Service cart on the side。 Set 2 additional bone plates for serving the fish bone / dinner&fork and serving spoon Ask the guest whether they would like the fish to be deboned 标准: 按照客人人数准备吃鱼用的汤碗/汤匙/底碟 用服务车为客人服务 在服务车上备好2只骨蹀及正餐刀和服务匙，（剔/撤鱼骨用） 询问客人是否需要去鱼骨。 Procedures: Move the spring onion and ginger on the side of the plate Cut fiah head and tail first，then make a cut in the middle of the fish, and move the meat to two sides，remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone Remove the up side fish meat back and fish head and hail at right side, keep garnish on fish bady（be care/keep ie as before cutting） Put service spoon whthin fish plate，help guest to be have fish self 程序： 将鱼身上的葱姜轻推到一边。 先切下鱼头和鱼尾，然后在鱼身中间横开一刀，将上层的鱼肉轻推到两边，剔下中间的主龙骨放在一边的骨盆内，注意剔骨时不要将鱼肉剔下。 将鱼头/鱼尾及上层的鱼肉恢复原位，并将装饰放回原来位置。（小心的将鱼恢复到原有的造型） 把服务更放在盆内，方便客人食用。