Standard & Procedure

标准和程序

Task：Opening Bar and Bar Display Date Updated:2013/10/10

REF 编号: FB-SOP-D&D-059
任务:开吧和酒吧的摆设 更新日期：2013/10/10

Department: Food and Beverage Initiated by: Director – Food & Beverage Signature: Stephane Tremblay
部门： 餐饮部 拟稿：餐饮部总监 签名：

Section: Approved by: General Manager Signature: Richard Deutl

分组： 批准：总经理 签名：

Standard 标准:
It is the standard of St. Regis Hotels & Resorts that all staffs should serve drinks as per standards
所有员工都能按标准服务饮品，这是喜达屋酒店及度假村集团的运作标准和程序

Procedure 程序：
(1) Bar attendants to sign in keys for the assigned bar from Security Office. Only bar attendants worked on in the assigned
bar can sign in the keys.
酒吧员从保安部签领酒吧的钥匙,只有工作在该吧台的员工才能签领该吧台的钥匙

(2) The Bar attendants make sure the keys are secure all time.
吧员要随时确保钥匙的安全

(3) Report to shift leader/ supervisor for any irregularities, i.e., break-in, cabinets unlocked, display missing before
operation.
运作前如有任何异样都要报告主管,例如: 闯入,柜子被打开,展示品丢失等

(4) Pick up beverage requisition from general store.

从总仓领取酒水

(5) Make opening stock taking of all beverage in the bar using the approved stocking taking list.
在确认的领货单上填写要领的酒水

(6) Check conditions of operating equipment and cleanliness:

检查营业设备的运作及卫生状况
Fridges and their temperatures 检查冰箱及其温度
 Blender 检查搅拌机
 Glass washer with liquid detergent 检查洗杯机包括清洗剂
 Post mix guns 校对调酒枪
 Beer taps 检查扎啤机的阀门
 Micros POS and printer 检查收银系统及其打印机
 Lighting controls 检查灯光的控制
 Background music 检查背景音乐
 Ice cube machine 检查制冰机
 Hand wash facilities 检查洗手设施

Last Update 10/12/2013 PAGE: 1/2

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 Standard & Procedure
标准和程序

Task：Opening Bar and Bar Display Date Updated:2013/10/10

REF 编号: FB-SOP-D&D-059
任务:开吧和酒吧的摆设 更新日期：2013/10/10

Department: Food and Beverage Initiated by: Director – Food & Beverage Signature: Stephane Tremblay
部门： 餐饮部 拟稿：餐饮部总监 签名：

Section: Approved by: General Manager Signature: Richard Deutl

分组： 批准：总经理 签名：

(7) Prepare juices, garnishes, sugar syrup, egg, sweet sour, whipped cream as per standards.
按标准准备好果汁，装饰物，糖水，鸡蛋，甜酸剂和泡沫奶油

(8) Check operating supplies and their stock levels - salt, pepper, nutmeg, cocoa powder, grated lemon, Tabasco,
Worcestershire sauce, Angostura bitter, etc.
检查运作所需物品的存货量状况:-盐，胡椒，豆寇，可可粉，柠檬，辣椒仔，李派林汁, 苦精等

(9) Restock glassware, flatware, chinaware, wine stands, etc.. Ensure all items are in clean and good condition. Remove any
broken or chipped items.
补充酒杯、餐具、瓷器、葡萄酒架等物品, 确保它们都是干净并处于良好状态,挑出有缺口或破损的物品

(10) All mirrors and glass shelves should be dustless daily before setting displays.
每日在摆放陈列品前都要将所有的镜面和玻璃架擦干净

(11) Removal of empty boxes.

把所有空的箱子拿走

(12) All areas should be clean and neat, set up as per standards.
所有区域必须按标准摆放并保证干净整齐

- End -
-完-

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