自助餐的知识

餐饮管理

POLICY目的

1.1 Buffet must have variety in size and configuration.自助餐的形式和结构要多样化。 1.2 Set up and curves that will not interrupt traffic flow.

1.3 Avoid setting up straight long tables when designing the buffet.不要将自助餐台设计成一

个长条形。

1.4 Mix and match table shapes to add interest.混合搭配自助餐台会增加客人用餐的兴致。

1.5 Setting up chafing dish take under consideration height, access and safety.

Every buffet must have vegetarian, healthy and lower fat alternatives available.

每一次自助餐都要有素菜，营养合理的和低脂食物可供选择。

1.6 Preparation of the concept and setting up should be done in close cooperation with the chef

taking under consideration service and kitchen operation.

在准备自助餐的主题和摆放自助餐台时要和厨师保持密切的沟通合作。

SCOPE范围

Operation Staff服务人员

PROCEDURE程序

3.1 After preparing concept, menu and forecast prepare setting up buffet in logical and organize way: cold dishes, hot dishes, appetizers, soups, dessert organize and present separately to avoid confusion.

确定了自助餐的主题之后，就要再准备好菜单，并合理准备以下食品：冷食，热食，开胃菜，汤类，甜品 这些食品要分开摆放以防混淆。

3.2 Make sure that staff is well briefed in the concept and set up so there will be no interruption during resetting and preparation.

务必使员工了解到这次自助餐的主题和设计，以便防止出现差错。

3.3 Make sure that buffet area was cleaned before setting up a buffet.

在摆放设计自助餐台时一定保证餐台的干净。

3.4 Buffet should be set with space between items to give guests the feeling that they are continuously moving.

在摆放自助餐台时，餐类与餐类之间要给客人留出空间，以让客人感觉到他们在不停的移动。

3.5 Place items that could cause congestion, such as a salad bar, soup service, beverages or desserts on a separate station.

餐类的摆放会导致一些问题，比如拥挤感。所以沙拉台，汤类，酒水和甜品应分开放置。

3.6 Elevating a chafing dish is permitted, but close attention must be paid to how the

surrounding linens/decorations are spaced away from heat source. Avoid elevating anything too high, as shorter guests might find it difficult to see or reach the items.

搬动一个自助餐炉是可以的，但是一定要非常注意：餐炉的布草和装饰物是否与热源分离开。

3.7 Try to set up all tables double sided or as an island.

将餐桌摆成两边的或者单独形式的。

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