酒店服务手册 前厅和西餐厅服务（Front Office Service and West Restaurant Service）

　　《酒店服务手册 前厅和西餐厅服务》针对酒店服务人员的岗位工作需要，借鉴澳大利亚蓝山酒店式教学模式下教材建设经验，结合国家职业技能标准设计编写而成。《酒店服务手册 前厅和西餐厅服务》分为两大模块，前厅服务和西餐厅服务，各模块下根据工作流程设置不同专题，大量充实与项目．内容相关的知识，实现课程教学目标。

暂缺《酒店服务手册 前厅和西餐厅服务（Front Office Service and West Restaurant Service）》作者简介

Part 1 Front Office Service
Chapter 1 Reservation
ReselVation Procedure
Related Opera Operation
Practice
Chapter 2 Check In
check-in Procedure
Related Opera Operation
Practice
Chapter 3 Check Out
Check-out Procedure
Related Opera Operation
Practice
Chapter 4 Related Skills
Telephone Efiquette
Complaints
Practice
Part 2 West Restaurant Service
Chapter 1 Food Service Preparation
Food Service Preparation Procedure
PersonaI Grooming standards
Service Standards：Hygiene
Cutlery and Tableware Preparation
PoIishing
Table Setting
Station Mise-en-place
Related Knowledge and SkillS
EtiqueRe and Manners in the Restaurant
Points for Effective service
Food Service Equipment
Laying the Table Cloth
Napkin Folds
A La Carte Table Setting
Menu
Practice
Chapter 2 During Food Service
Food Service Procedure
Greeting and Seating Guests
Opening Napkins
Water Service
Bread Service
Presenting the Menu
Taking Orders and Correcting the Covers
Servi ng Guests
Clearing Plates
Related Knowledge and Skills
Order Taking and Docket Writing
Styles of Service
Wine Service Procedure
Points to Remember
Tea／Coffee Set．up，Service Procedure
Practice
Chapter 3 End-of-Food Service
End-of-Food Service Procedure
Preparing and Presenting a Bill
Farewelling the Guests
Tidying，Clearing and Resetting
Related Knowledge and Skills
BiII Writing
Methods of Pavment
Table Cloth Changing
Practice
Appendix
References