资源简介

(共31张PPT)
项目三 餐前准备
Project 3: Pre-meal Preparation
任务1 掌握餐前准备工作
Task 1: Master Pre-meal Preparation
小组讨论
餐前准备工作重要吗？
01/
准备工作
Preparations
餐前例会
Pre-meal meetings
02/
一、餐前例会 Pre-meal meetings
主持人：餐厅经理或主管
餐前例会的流程和标准The Process and Standard of Pre-meal Meetings
流程Process 标准Standard
1 开例会并告知员工相关的信息Hold regular meetings to inform related information 餐厅的活动和相关安排：有关同事的正面信息（如奖励等）；VIP 客人的名单 , 分享客人特殊爱好；当日预订；每日特选、应季食品；餐饮推广活动（新的计划和取得的进展）；沽清项目（食品、酒水）；上座率（人数、收入、平均消费）；行动要点（重要的、需要马上解决的事情）；仪容仪表检查；员工工作任务分派。Activities and related arrangement：-Good information about colleagues (e.g. rewards);-List of VIP guests and their special preference;-Reservation;-Daily specials and seasonal food;-Catering promotion activities (new plans and progress);-Sold-out item (food and beverage);-Attendance rate (number of people, income and average consumption);-Action points (important and urgent things);-Appearance check;-Job assignment.
2 反馈信息和跟进 Feedback and follow up 搜集员工的反馈意见并记录，如有可能及时跟进。Collect feedback from employees, write down the suggestions and follow up if possible.
二、准备工作 Preparations
准备内容 Content 工作标准
Standard
环境及清洁卫生 Environment and cleaning 餐厅大门及周围环境干净整齐，地面、餐桌椅等干净无尘；餐具柜、服务车等符合卫生要求；餐具干净卫生，无破损；餐厅室温适宜，根据季节及营业时间将温度控制在 18℃ ～ 22℃之间。
The restaurant door and the surrounding environment are cleanand tidy. The oor, dining tables and chairs are clean and dust-free;Sideboards and service carts should meet the hygiene requirements;Tableware is clean and without damage;Dining room temperature is appropriate. According to the season and operating time, control the temperature between 18℃ -22℃ .
设备检查 Equipment inspection 开餐前 1 小时检查所有照明设备、空调、背景音乐开关及音响设备是否正常；调节好室内灯光及音响。
Check whether all lighting equipment, air conditioner, background music switch and sound equipment are normal running one hour before the meal;Adjust indoor lighting and sound.
餐具、服务用品准备 Tableware and service supplies preparation 将所需要的餐用具消毒后放在备餐间或备餐桌上；- 准备好服务用品（如各种托盘、开瓶工具、餐巾、牙签等）。
Put the necessary tableware on the preparation room or table after disinfection;Prepare service items, such as trays, bottle openers, napkins, toothpicks, etc.
摆台 Table setting 符合餐厅摆放要求；餐具干净卫生、无破损。
Comply with the restaurant display requirements;The tableware is clean and unbroken.
二、准备工作 Preparations
准备内容 Content 工作标准
Standard
酒水饮料准备Beverage preparation 备好供应的酒水饮料、茶叶、开水、冰块等；检查酒水饮料的质量，发现问题，及时退回。
Prepare beverage, tea, boiled water, ice, etc.Check the quality of beverage. If there is any problem, return in time.
菜单准备Menu preparation 备好零点及套餐菜单；熟悉菜单的内容；熟悉当天菜单的变化。
Prepare a la carte and set menu;Be familiar with the menu;Be familiar with daily menu changes.
员工形象准备Employees’ image preparation 餐厅员工仪容仪表符合餐厅工作服务要求。
The appearance of the restaurant staff should match the restaurant service requirement.
检查预订摆台Check the reservation table 所摆餐位符合预订人数，摆放符合要求；指示牌、可用菜单干净，内容正确无误；餐台鲜花新鲜、美观。
The table is arranged according to the number of reservation and the table setting requirements;The signpost and menu are clean and correct;The owers on the table are fresh and beautiful.
准备迎接宾客Get ready for the guests 一般由领位或迎宾员在开餐前 5 分钟站在餐厅门后，准备迎接宾客。
Generally, the hostess stands behind the door of the restaurant 5 minutes before the meal and prepares to greet the guests.
任务作业 Project assignments
以小组为单位，自行设定召开完成一次餐饮例会。
任务2 托盘服务
Task 2: Tray Service
小组讨论
这样使用托盘对吗？
01/
托盘的使用
Use of the tray
托盘的种类与用途
Types and usage of trays
02/
一、托盘的种类与用途 Types and usage of trays
（一）托盘的种类 Types of trays
（1）按照托盘的制作材料，可分为木托盘、金属托盘和胶木防滑托盘。According to the manufacture material of the tray, it can be divided into wood tray, metal tray and bakelite anti-slip tray.
一、托盘的种类与用途 Types and usage of trays
（一）托盘的种类 Types of trays
（2）按照托盘的规格和形状，可分为大、中、小三种规格的长方形托盘和圆托盘。
According to the size and shape, it can be divided into large, medium and small three sizes of rectangular and round tray.
一、托盘的种类与用途 Types and usage of trays
（二）托盘的用途 Usage of trays
（1）大方盘和中方盘用于装运菜点、酒水，收运餐具等重的器皿。
The large and medium rectangular trays are used to deliver heavy utensils such as course, wine and tableware.（2）小方盘和大、中圆盘，一般用于摆台、斟酒、上菜、上饮料等。
Small rectangular tray, large and medium round tray, are usually used for table setting, pouring wine, serving dishes and drinks, etc.（3）小圆盘和 6 英寸（15.24cm）小银盘主要用于递送账单、收款、递送信件等。Small round tray and 6 inch (15.24cm) silver dish are mainly used to send bills, money,receipts, letters and other items.
二、托盘的使用 Use of the tray
（一）轻托 Light holder轻托又称“胸前托”。
Light holder is also called“chest holder”.
（1）两肩平行，用左手。Keep your shoulders parallel, and use your left hand.（2）大臂与小臂垂直，呈 90°。The angle between the upper arm and the lower arm is 90°.（3）手掌掌心朝上，五指张开，指实而掌心虚。The palm is upward, the fingers are open, the fingers are touching the tray and the palms is danging.（4）手肘离腰部 15cm。The elbow is 15cm from the waist.（5）右手自然下垂或放于背后。The right hand naturally droops or puts behind the back.
二、托盘的使用 Use of the tray
（二）重托 Heavy holder
重托又称“肩上托”。
Heavy holder is also called “shoulder holder”.
（1）用左手。
Use the left hand.（2）左手向上弯曲臂肘的同时，手掌向左转动手腕 180° 至肩上方。手掌略高出肩2cm，五指自然分开，用五指和掌根部控制托盘的平衡。Left hand bending elbow upward, at the same time, the palm wrists 180° to the left to the shoulder.The palm of your hand stand 2cm above the shoulders; the fingers naturally separated; balance the pallet with your fingers and palm base.（3）托盘的位置以盘底不压肩、盘缘不近嘴、盘后不靠发为准。The position of the tray should not be pressed to the shoulder, the edge of the tray should not be close to the mouth, and the hair should not be touched after the tray.（4）右手应自然下垂摆动或扶住托盘的前内角。The hand should swing naturally or hold the front inner corner of the tray.
步骤Process 技 能 要 求 Skill Requirement 操作规范
Operation Specification
理盘Preparing 根据装运物品选择托盘；Pick the tray based on the items; 垫上垫布； Pad the placemat; 防滑。 Non-slip. 托盘应洗净、擦干；The trays should be clean and dry;垫布平铺整齐。The placemat should be tiled and neat.
装盘Setting 根据物品形状、体积、使用先后顺序等进行合理装盘。 According to the shape,volume, usage order of the object to set the tray. 较重、较高的物品放在里面，较轻、较低的物品放在外面；Put heavier and taller items inside and the lighter and lower objects outside;先用的物品放在前面、上面，后用的物品放在里面、下面；Put the prior used items in the front and above; put others inside and below；物品重量应分布得当。The weight should be well distributed.
步骤 Process 技 能 要 求 Skill Requirement 操作规范
Operation Specification
起盘 Taking 保持托盘的平稳，汤汁不洒、菜肴不变形。 Keep the tray stable, the soup not spill out, dishes nondeformable. 先将托盘的 1/3 托至操作台外；Place one third of the tray outside the counter;左手托住托盘底部，掌心位于底部中间，右手握住托盘；The left hand holds the bottom of the tray, puts the palm in the middle of the bottom, and the right hand holds the tray;如托盘较重，则先屈膝，用力托住托盘后起身，然后用手掌托住盘底。If the tray is heavy, bend the knee first, then lift the tray up, and use the palm to hold the bottom.
托盘行走 Walking 步伐轻盈、稳健，汤汁不洒，身体挺直、略向前倾。 The pace is light and steady, the soup can not be spilled out. The body should be straight and slightly forward. 行走时要注意周围情况，能较好控制行走速度。
Pay attention to the surroundings, control the walking speed.
任务作业 Project assignments
以小组为单位，进行托盘轻托（包括理盘、装盘、起托、行走、卸盘）的练习，组内完成互评。
任务3 餐巾折花
Task 3: Napkin Folding
小组讨论
餐巾的作用是什么？
01/
餐巾花的摆放要求
The display requirements of table napkin
餐巾及餐巾折花
Napkins and napkin folding
02/
03/
餐巾花示例
The display of table napkin
一、餐巾及餐巾折花 Napkins and napkin folding
餐巾又称“口布”，是一种正方形布巾。客人在用餐过程中将餐巾压置于骨碟下面或者置于大腿上。餐巾是餐桌上常备的一种保洁用品，客人可以用其擦去手上或嘴上的油渍，防止酒水、汤汁滴洒到衣服上。
Napkin, which is also called “mouth cloth”, is a square cloth towel, and is placed under a plate or on the lap during the meal. Napkins are a kind of cleaning equipment that guests can use to wipe off oil stains on their hands or mouth to prevent alcohol or soup dripping on their clothes.
从卫生角度出发，餐巾折花花样越简单越好。同时，简单的餐巾折花也可以节省服务人员的时间，方便客人打开使用。
From the view of hygiene, napkins should be as simple as possible. At the same time, simple napkin folding can also save the service time, and it’s convenient for guests to open and use.
一、餐巾及餐巾折花 Napkins and napkin folding
餐厅为了营造气氛、美化餐桌，有时候需要选择不同颜色、不同造型的餐巾折花，因此，餐桌上会出现各种不同动植物造型的餐巾折花。
In order to create the atmosphere and beautify the dining table, sometimes the restaurant needs to choose different colors and shapes of napkins to fold flowers. As a result, there will be various forms of animals and plants made by napkins on the table.
餐巾折花可分为杯花、盘花与环花三种。
Napkin foldingcan be divided into cup flower, plate flower and wreath.
二、餐巾花的摆放要求 The display requirements of table napkin
整齐美观、搭配得当、使用方便、便于观赏，尽可能与台布、餐具的色调相结合。
Neat and beautiful, decorate with proper collocation, easy to use, easy to watch, as much as possible to combine with tablecloth and tableware.
（一）区别插摆 Distinguished arrangement
（二）搭配得当 Properly matched
二、餐巾花的摆放要求 The display requirements of table napkin
二、餐巾花的摆放要求 The display requirements of table napkin
（三）注意朝向 Paying attention to the orientation
三、常见餐巾折花示例 Normal napkin
（一）杯花 cup napkin
驼背鸟
仙人掌
单尾鸟
三尾鸟
三、常见餐巾折花示例 Normal napkin
（二）盘花 plate napkin
金字塔
济公（僧）帽
法国褶
蜗牛
任务作业 Project assignments
以小组为单位，依据餐台风格设计并折叠出合适的餐巾折花。
感谢您的观看
Thanks

展开更多......

收起↑