1、 填写人Written by:大堂吧工作日记日期/Date:当天营业额/Amount:(元/Yuan)宾客人数/Cover内宾/Local人均消费额/Average Check:外宾/Foreign上班员工Staff on duty A班A Shift: B班B Shift: C班C Shift: D班D Shift:葡萄酒销售情况Wine selling:鸡尾酒销售情况Cocktail selling:宾客反馈意见Guest feedback:以上由领班或调酒员填写The above should be written by captain or bartender 填写人written b
2、y:餐厨用具损耗报表日期品名规格 单位数量总价金额备注部门经理:管事经理:餐厅/酒吧日终检查表RESTAURANT/BAR DAILY CHECK LIST BEFORE LEAVING OFF餐厅/酒吧Outlet: 日期Date:检查项目Item是Yes否No1、桌椅是否摆放整齐?Are the tables & chairs tidy?一、门、窗是否关好?Have you closed doors & windows?二、地面是否干净? Is the ground clean?三、灯是否关好?Have you turn off the lights?四、工作台是否干净、整齐? Is th
3、e station clean and tidy?五、空调是否关好?Have you turn off air-conditions?六、自助餐台是否干净、整洁? Is the buffet table clean and tidy?七、背景音乐是否关好?Have you turn off the background music?八、迎宾台是否干净? Is the Hostess stage clean and tidy?12、水笼头是否关紧?Have you closed the tap? 6 、菜单、酒水单是否收齐? Have you collected menus?13、该切的电源是否
4、切断?Have you cut off the power?九、备菜间是否干净、整洁? Is the pantry clean and tidy?备注Remarks: 领班/值班人签名Signature of captain:送房服务器皿登记表R/S EQUIPMENT REGISTRATION房号Room number:客人姓名Guest name:听单员Order taker:听单时间Order time:送房员Deliver by:送房时间Delivery time:收餐员Collect by:收餐时间Collect time:菜 单/ Menu菜名/Item数 量Quantity菜名/
5、Name 餐 具/ Equipment名称/Name数量/Quantity数量/quantity出Out进In差额Balance布草更换表日期Date: 时间Time: 餐厅名称Outlet:布草类别 尺寸(米)Size(m)颜 色Color每次差额总差额Total balance桌 布Table cloth口 布Napkin小 毛 巾Towel台 裙Skirting擦 杯 布Cleaning cloth其 它Others餐厅员工签字Restaurant staff: 布草房员工签字Uniform staff:餐厅领班签字Restaurant captain:换班申请表SHIFT EXCHAN
6、GEING餐厅/厨房Outlet:换班申请人签名Applicant:被换班人签名Exchange with:申请日Applicative date:换班日Exchange date:换班理由Reasons:批准人/Approved by:餐厅经理Outlet Manager_.厨师长Chef:_.厨房工作日记厨房Kitchen:_ 日期Date:_灶存成品名称End product规格Size处理意见Suggestion灶存半成品名称Semi-processed goods餐饮部员工健康登记表 日 期 20 年 月姓名12345678910111213141516171819202122232
7、425262728293031厨房日终检查表厨房Outlet:检查醒目1、灯是否关好?Have you turned off the lights?十、冰箱温度是否正常?Is the temperature of refrigeration normal?2、空调是否关好?Have you turned off the air-condition?十一、该切的电源是否切断?3、煤气是否关好?Have you cut off the gas?十二、水笼头是否关好?十三、蒸汽是否关好 ? Have you cut off the vapors?十四、海鲜房氧气供应是否正常?Is oxygen su
8、pply in seafood counter normal?餐饮部(厨房)食品留样登记表20 年 月 日分类菜名冷菜热菜点心水果其他餐饮部(厨房)冷菜间消毒登记表20 年 月消毒液比例紫外线消毒时间次数墩头、刀具、抹布、消毒情况消毒人签名点菜单CAPTAIN ORDER 编号/No. 000001台号/包厢Table/boxroom客人人数CoverDate点菜人Waiter/waitress点单时间Time菜点详列Details特殊要求Special request饮料单DRINK ORDER餐厅OUTLET: 编号/No. 000001Table/BoxroomUnit海鲜/明档单帐 单
9、BILL项目DETAILS金额AMOUNT房号 宾客签名Room No. Guest Signature无论在任何情形下,本人同意负责支付以上的账目。I agree that my liability for this bill is not waived and agree to held personallyliable in the event that the indicated person, company or association falls topay for any part or the full amount of these charges.宴会预定单 BANQUE
10、T ORDER餐厅Outlet: 就餐日期Date:_年_月_日客人姓名Name公司名称Company联系电话Tel.就餐人数Covers就餐时间预留桌号Table No.特殊要求/用餐标准Specials/standards预定员Clerk备注REMARKS:宴会通知单BANQUET INFORMATION日期DATE:Name of guest客户名称Contact with联系人:Contact phone联系电话:Reserve date预订日期:Place宴会场所Time for banquet宴请时间宴请人数Tables宴请桌数Standard标准Deposit定金Room No.
11、房间号Guaranteed tables保证桌数Banquet menu宴会菜单WINE酒水SPECIAL REQUESTDRINK饮料CLERK订席员:营销部宾馆订餐通知单DINNERORDER FORM 落单日期: 年 月 日 Date booked宾客姓名Guest Name电话Tel酒水饮料Beverage单位名称Company Name房号用餐时间餐别Meal用餐标准及人数Standard Pax用餐地点Venue保留时间Reserved TimeRemarks指定菜Species结算方式Payment营销部经理: 营销部经办人:(Manager) (Clerk)餐饮部海鲜单ASea
12、food Record Form A台号Table No.: 人数Persons: 编号No.:000001 品名Amount填单人填单时间 Form Filled Time: 20 年/y 月/m 日/d餐饮部海鲜单B鲜、活食品采购单AFlash & live Goods purchasing Form 开单时间Time of order: 要求到货时间Arrival;单位/规格Unit/size质量要求Request of quality申请人Application: 餐饮部经理/行政总厨F&B MANAGER/executive chef:鲜、活食品采购单B厨房: 开单时间: 要求到货时间;