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1、标准操作程序BACK OF HOUSE MAINTENANCE LINEN后勤维护布草Task Number:BQT-0027Department: F&B BanquetingDate Issued: Nov. 2007Guest Expectation: I expect linen to be of high quality, in good order and clean.我希望布草是干净的有好的质量和好的工作状态的Time to Train: 10 minutesWhy is this task important for you and our guests?为什么这项任务对我们的
2、客人和你是如此重要？Answers: 回答1. To ensure only linen which meets high standards is used确保使用的是高质量的布草2. To ensure linen is not damaged during storage确保在库房里面保存的布草没有破损3. To ensure linen can be found fast when guests request it确保当客人使用时布草能够迅速拿到WHAT/ STEPS什么/步骤HOW/ STANDARDS怎样/标准TRAINING QUESTIONS培训问题1) Store line
3、n存储布草- Neatly and tidily.- 整洁和整齐- Colors separated.- 按颜色分类- Table cloths in respective area.- 台布在各自的区域- Skirting separate on a special skirt hanger- 台裙用台裙架挂起来- Do not stack too high.- 不要堆放得太高- Separate clean from dirty.- 干净和脏的分开- Maintain linen to par stock.- 按库存量补充- Shelving to be clean and free of
4、 dust and dirt.- 堆放架压迫保持干净和没有灰尘Why should you separate colors and sizes? 为什么你要按照颜色和尺寸分类？Why should you use a skirt hanger? 为什么你要使用台裙架？Why should you not stack too high? 为什么你不能堆放得太高？Why should you follow the par stock? 为什么你要按照库存量补充？ Why should the shelf be clean? 为什么堆放架要是干净的？2) Responsible person负责人S
5、hould be someone from supervisor level and above. 需要相当于主管级的人来负责这项工作Why should a supervisor or above be responsible for the linen? 为什么需要相当于主管级的人来负责这项工作？3) Exchange policies换布草程序Ensure exchange of dirty linen as per standards procedure.确保脏的布草按标准的布草交换程序执行Why should you follow the linen procedure? 为什么你要
6、按照布草标准程序来？4) Linen inventory布草盘点Regular inventories should be taken with supervision of the linen room supervisor and banquet manager or assistant与宴会经理或者他的助手一起同布草房的主管经常性地进行布草的盘点Check condition of the linen regularly. 检查布草的状态Purchase of linen if required, liaise with the F&B office 同餐饮部办公室联系需要购买的布草Wh
7、y should inventories be taken? 为什么要进行盘点？Why should you check the condition regularly? 为什么你要检查布草的状态？Why should you liaise with the F&B office on purchase of more linen? 为什么当你想要采购更多的布草的时候要与餐饮部联系？Summary questions:总结1. Why should you separate color and sizes?2. Why should you use a skirt hanger?3. Why
8、should you not stack too high?4. Why should you follow the par stock?5. Why should the shelf be clean?6. Why should a supervisor or above be responsible for the linen?7. Why should you follow the linen procedure?8. Why should inventories be taken?9. Why should you check the condition regularly?10. Why should you liaise with the F&B office on purchase of more linen?Now ask the trainee to practice the task from start to end to test competency.
