喜来登酒店餐饮服务程序及标准

‘TASTE - ADD W CAFÉ & DELI’ - INFORMAL RESTAURANT /
6.5 ‘4 POINTS BY SHERATON SHENZHEN ‘
SERVICE PROCEDURES AND PRODUCT STANDARDS
深圳福朋喜来登酒店餐饮服务程序及标准
General /Service
基本服务
•
Menu Composition
菜单组成
•
Product
产品
•
Brand Standards
标准
A UDITOR N AME:_______________________________________________ A UDITOR S IGNATURE:_______________________________________________ A UDIT D ATE:_______________________________________________
G ENERAL/S ERVICE（基本服务）Array TAS 1 If this is the only outlet open for breakfast, it opens 2 hours before normal local business hours, or 0630hrs, whichever is earlier. If it is the only informal restaurant
open for dinner, closing will not be earlier than 2300hrs
如果只是早饭时间开放，需比当地营业时间早两小时开门，像6：30AM，不管有多
早。

如果只是晚饭时间开放，关门时间不能早于晚上11点。

TAS 2 Associates will handle requests involving other departments rather than telling customers to do so; associates will avoid any questioning of guests, as to their menu
or beverage selection at the time of serving courses
员工将负责客人提出的要求而不是转给其它部门；员工将解决客人的问题，像在服务中
菜牌和酒水牌的问题。

TAS 3 There will be no minimum cover charge in the informal restaurant.
餐厅不设最低消费。

TAS 4 Service will be friendly and attentive without hovering, and efficient, without rushing guest
提供真诚殷切的服务，不能在客人附近徘徊，要有效率的服务不能催促客人。

TAS 5 The Manager, Team Leader or Host / Hostess will be actively involved in all aspects of guest service
经理，领班和领位员都应积极参与为客人的全方位的服务。

TAS 6 Requests for substitution and items not on the menu will be honoured, if readily accessible
如果可能的话，接受客人提出的一些替代品或是不在菜单上的菜，将是值得推崇的。

TAS 7 If there are guest’s complaints about food or wine they will be replaced without question, free of charge
如果客人投诉食物和酒水，我们将毫不迟疑地免费为之调换。

TAS 8 All used china, glass, cutlery and service equipment will be quietly cleared from guest view
所有用过的瓷器，杯子，餐具及其他用品在调换中必须安静地调换。

TAS 9 Checks will be presented as follows: 以下帐单须自动呈现给客人：
Breakfast - automatic – on table （早餐–主动-桌子上）
Lunch - automatic – on table （午餐–主动-桌子上）
Dinner - automatic – on table （晚餐–主动-桌子上）
Supper - automatic – on table （夜宵–主动-桌子上）
Snack - automatic – on table （小食–主动-桌子上）
TAS 10 Small complimentary sweets will be provided at door
在门厅边准备免费小甜点。

TAS 11 Trained "first aider" will be on call during all opening hours of restaurant
在餐厅营业时间应有受过训练的急救员随时待命。

TAS 12 No handwritten posters, bulletin boards or signs will be used except for blackboard specials (Optional)
除了特殊黑板，不能手写海报，公告栏或牌子。

TAS 13 Ashtrays will be replaced after every 2 cigarettes are extinguished
有两个烟头的烟灰缸就必须更换。

TAS 14 When Guests inquire for special items or if associate / order taker is unsure of the guest’s request, associate should refrain from declining the request immediately or
responding “no we do not have that” and should instead :
* ask for clarification ( in terms of a certain cuisine – ask for colour, cold or warm dish,
what are the contents –is it rice, noodle, pasta, soup, salad…etc)
* ask if guest would wait whilst associate check to see if desired items or requests are
available, before disappointing the guests.
当客人要求一些特殊项目而员工不确定时，员工不应该立即回答“我们没有这个”而应
该换一种问法：
*问清楚（它的做法-颜色，冷的还是热的，以及像什么-米饭，面条，意大利面，汤，沙律……等）
*在客人失望之前，要时时关注客人以及帮助客人去找我们是否有客人所需要的东西。

TAS 15 Guests should be notified if their order is not available immediately in order to avoid delay in serving time; associate should apologise to Guests for the inconvenience and
recommend guests an alternative item.
Associates should also be well versed on the menu item cooking times and assist
guests in their ordering by makin g recommendations and asking what the guests’
preferences are (such as “would you like something light, do you prefer a fast lunch,”
etc ….).
如果客人点的东西没有，员工必须第一时间通知客人；员工必须表示抱歉同时推荐可选
择的项目。

员工必须有良好的餐牌知识才能给客人推荐或者问客人的喜好（像“是否喜
欢清淡的或是否喜欢快餐”等）
TAS 16 During the meal, associates should always anticipate guests needs and scan the area regularly, keeping their eyes open for any guests needing service and attempt to be
multi tasked; when cleaning a table or performing a task, they should still be able to
notice if any guests in the restaurant needs service or at least be able to acknowledge
the guest’s needs and respond thereafter.
在开餐期间，员工应该能预见客人并且有规律的巡视，在做自己的事情时也要保持眼睛
不要离开客人；在清扫桌子或专注做事时，他们也必须注意到餐厅里的客人是否需要服
务至少能对客人的需要做出反应。

TAS 17 During the meal placement for each course, associates should inquire if the guests require anything else with their dishes (eg. sauces, black pepper, etc).
在给客人上菜时，最好问一下客人是否需要配料（汁酱、黑椒汁、等）。

TAS 18 Prior to every course of the meal (appetizer, main course or dessert) associates need to be aware to up sell and offer a recommendation of beverage that will match the
respective dish (if guest doesn’t already have a drink).
在给客人点餐时（头盘，主菜或甜品）之前必须给客人推销相对应的酒水。

TAS 19 Associates must always find ways of delighting the guest, Notice, Focus, Act –eg.
if guests are celebrating a special event, ‘surprise’ them with a cake or photo & card,
etc; always have scanners on and be aware of the environment around.
员工必须知道怎样可以使客人开心，布告板，注意力等。

如果客人有特殊的活动，给他
们一个惊喜最好，像蛋糕或照相&贺卡，等；员工同时也要关注活动区域。

Reservations （预定）
TAS 20 The restaurant will have a dedicated outside telephone line and number with roll-over capacity; Reservations will be possible for breakfast, lunch, snack, dinner and supper.
餐厅里将有专人负责电话预定和整理这些资料；我们将会承接早餐，午餐，小食，晚餐
和宵夜的预定。

TAS 21 The telephone will be answered before the fourth ring, with restaurant name, associate name (as per hotel standard) and offer of assistance
电话应在四声铃响以前接起，并报出餐厅的名字和问侯语。

TAS 22 Reservation information includes guest's full name, local telephone number, number in party, time and date of reservation, plus any special requirements and preference for
smoking or non-smoking area, as well as private room and seating area in restaurant
接受预定时应包括客人的全名，电话号码，人数，时间，日期和特别要求。

TAS 23 Information will be repeated, using guest's name, with a "thank you" to confirm 重复信息，使用客人的姓名，并说谢谢。

Greeting and Seating (问候及伺坐)
TAS 24 A Manager, Team Leader, or Host / Hostess will attend the restaurant entrance at all times during service; Managers to offer business card and solicit future business and
rapport, via personalized service to guests on arrival
经理，领班和领位应时刻参与门口的迎宾服务。

当客人到达时，经理最好能够亲切地
呈现自己的名片并且恳取客人的名片。

TAS 25 All guests will be acknowledged in less than one minute of arrival; with a smile and friendly greeting eg. “Welcome….”
所有的客人应在一分钟内被认知；员工们用微笑和朋友般的热情打招呼，“欢迎光
临”。

TAS 26 There will be no physical barrier between guest and greeter
在客人和服务员之间无身体接触。

TAS 27 Guests will be offered smoking or non-smoking section; buffet or a la carte
TAS 28 The guest will be seated within 2 minutes of arrival and name will be given to service team by Host or Hostess; chair assistance will be provided
客人将被安排在两分钟内就座，领位把客人姓名告诉服务人员，并帮客人拉椅子。

A La Carte or buffet service（零点或自助餐服务）
TAS 29 Associates will use the guest's name, and welcome guests with a smile within 15 seconds of seating, assist with the chairs, coats, etc. asking if pre-dinner drinks,
aperitif or cocktails are desired; Appropriate greeting “Welcome……, I am…., would
you like to start with a ……..(as per up-selling item of the period)”; confirm if guests are
having buffet or a la carte. If a la carte – associate will unfold napkins for guest from
right side and offer menu and wine/beverage list; if buffet – associate will place napkin
on side plate in a neat manner, offer buffet and explain buffet procedure.
在15秒中的服务中；员工需始终面带微笑，拉椅子，客人的外衣，等问餐前饮料/开胃
酒或鸡尾酒，并且用客人的名字称呼客人。

“欢迎光临…我是…是否先从…开始…（使
用推销技巧）”；确定客人用零点或自助餐。

如果是零点—员工需在客人的右边铺餐巾、展示餐牌和酒水牌；
如果是自助餐—员工需将折叠好看的餐巾放在盘子上，并告诉客人自助餐的食品。

TAS 30 Aperitif or cocktails will be placed on the table to the right of the guest within 4 minutes of taking order
开胃酒或鸡尾酒应在四分钟内服务给客人。

TAS 31 Associates will present the wine list to the host, at same time as menus are presented 员工应在领位服务菜单的同时展示酒单。

TAS 32 The associate will take wine/beverage order at same time as food order, making specific recommendations for dishes ordered; unless guest requests
additional time.
员工应在点单的同时完成点酒水，并根据客人的点单做出推荐。

TAS 33 Glasses will be placed on the table, the wine presented and served within 4 minutes of order-taking (as per wine pouring standard) and before the first course is served;
offering label to host to confirm – serving ladies first and host last
酒杯应先置于桌子上，在服务第一道菜四分钟前服务客人点的葡萄酒（按照葡萄酒的
服务标准）；把酒的牌子展示给点酒的客人—服务从女士开始/最后服务点酒的哪个客
人。

TAS 34 After food order is taken, associates will ask if bottled water is desired
点完餐后，员工应询问客人是否需要矿泉水。

TAS 35 Water will be refilled every time glasses are ¼ full
在杯子只有四分之一满时应往杯子里加满水。

TAS 36 Associates will not reach across a guest and reach between conversing guests;
courses will be cleared only when all guests have finished (unless buffet is had, then as
per guests request) – clearing done from the right unless guest will be disturbed, then
clear from side that is convenient; share platters and dishes to be cleared after
confirming with guest; replace cutlery with fresh cutlery for buffet guests – do not leave
used cutlery on table
员工应在所有的客人都用完餐后才能清理桌面, 之前不要影响客人。

（除非客人要求）
—清理桌面要在客人的右边除非客人要求才在较方便的一边；分碟等的清理需征得客人
的同意；并帮吃自助餐的客人换餐具—不要把脏餐具留在客人的桌子上。

TAS 37 All clearing will be done as per the breakage prevention standards of hotel; at the nominated clearing station and stewarding areas; stations to be visibly clean and
orderly, if in front of guests view.
所有的清洁工作需按照酒店的防止破损标准来做；不管是供中转的服务柜，还是管事部
的区域；对着客人的服务柜一定要保持干净和有序的。

TAS 38 Appropriate chinaware, flatware and utensils will be placed before (not simultaneously with) course service; service flatware and chopsticks to be placed on or near share
dishes at appropriate times
相对应的瓷器、餐具和器具将在上菜之前（而不是同时）摆好；另外餐具和筷子的摆放
在合适的时间和位置。

TAS 39 All shellfish dishes will be accompanied by claw cracker and lobster pick
所有贝壳类的菜都应配备蟹夹和龙虾凿。

TAS 40 All meat dishes will be accompanied by a serrated dinner knife (optional)
所有肉类的食物都配备锯齿状的刀。

TAS 41 There will be no paper doily under-liners in food presentation
不使用纸制的垫子放在食物的下边。

TAS 42 Tables will be crumbed after main course is removed; dining plates changed after every course
在主菜收完后应扫台，在每一道用完后换碟。

TAS 43 Associates will offer dessert/fruit course and appropriate beverage, after main course is removed… (Within 4 Minutes).
在主菜收完后的四分钟内应询问客人是否需要甜品及相对应的饮料。

TAS 44 Coffee and tea will be offered and served at time of dessert order or after dessert service according to local custom and / or guest's wish
根据客人的要求，可以在上甜品时或用完甜品后服务咖啡或茶。

TAS 45 Associates will offer digestives and cognac after coffee/tea is served, cigars also (optional) – cigar service executed as per hotel standard.
在咖啡服务完后应提供给客人一些助消化的饮料和白兰地。

TAS 46 Ashtrays will be exchanged immediately after two cigarette butts have been
extinguished
TAS 47 Desserts/fruit served on appropriate chinaware/glassware accompanied by dessert flatware or suitable utensils, etc. At end of meal service, complete service via check
standard -Checks will be presented within 2 minutes of request, in a clean check folder,
with the 4 Points by Sheraton pen / guests comment form, and associate will request
to fill out guests comment form; eg. “Please give us your feedback”
服务甜品/水果时要配相对应的器具/用具，等。

当客人需要结帐时我们必需在2分钟内
检查并递上干净的帐夹和本酒店的笔/客人意见表，并请客人填写此表，“请留下你的意
见”
Guest check payment process will be completed within 4 minutes of guest request
在客人要求结帐的四分钟内完成结帐的过程。

Associates to use departing standard offering a thank you and pleasant parting remark;
eg. “Thank You, we’ll See You Again”.
员工用标准的语言感谢客人光临并且说“谢谢你，下次再见”。

TAS 48 Non-smoking or smoking seating will be offered to each guest
应对每位客人提供吸烟区和非吸烟区。

TAS 49 Guests will be seated only at clean and fully set tables
只给客人提供干净和布置齐全的桌子。

TAS 50 Chair and coat assistance will be offered; as well as baby chairs.
给客人提供干净的椅和椅套，还有儿童椅。

TAS 51 Standard condiments will be delivered without request
必需的调味品无需客人要求应及时呈上。

TAS 52 Beverages and aperitifs will be offered promptly, and served within 3 minutes of order 三分钟之内饮料和餐前酒需在点单后及时地给客人送上。

TAS 53 At breakfast, coffee and tea will be served within one minute of seating
早餐期间，咖啡和茶在客人坐下一分钟之内服务。

TAS 54 At breakfast, coffee cups will be refilled within 2 minutes
(or being fewer 1/3 cupful)
早餐时间咖啡续杯在两分钟之内完成（或只有1/3杯满时）。

Guest Satisfaction Checks During Meal & Departure
（客人用餐&离开时的意见调查）
TAS 55 At end of meal guest departing standard is offered with a thank you and pleasant parting remark; eg. “Thank You, we’ll See You Again”; as well as assist with the chairs,
coats, etc; Managers and Team Leaders to also check for guest satisfaction by
approaching each table at least once per meal period; example approach “ Hello, I
am….., I hope you are enjoying your experience”
所有的员工要感谢客人，期望他们的再次光临，“谢谢你，希望能再次见到你”；帮
助客人拉椅子和拿外衣；在用餐期间经理和主管人员最好可以到每一张台问客人意见；
接近客人并说“你好，我是……希望大家满意”。

Promotional Material（推广材料/促销产品）
TAS 56 Manager will monitor all promotional materials in the outlet and ensure they are not outdated. (i.e. files/ posters/ cake of the month/ promotional collaterals)
经理将监管所有的促销产品，保证不会过时。

（例如：宣传册/广告牌/推广蛋糕/其它
相关物品）。

TAS 57 Flyer / tent card advertising promotions / special events may be used, but are to be clean and presentable
传单/广告宣传单/特殊东西可以使用，但要保持清洁。

TAS 58 Poster advertising promotions will be positioned outside the outlet and in the lobby 广告宣传单放在大堂。

TAS 59 Minimum of one promotion piece per floor will be outside guest elevators advertising restaurants (if space permits)
在每一个客梯外楼层，将有一张介绍餐厅的广告宣传。

（如有空间）
TAS 60 Posters in guest elevators will advertise outlets if design and space permits
如果允许使用的话，广告将放在客梯内。

TAS 61 Outlets will be advertised using in-house television channel (if channel available) 餐厅将会在客房电视内被介绍（如果频道允许）。

TAS 62 No more than one F & B promotion piece will be placed in guest room. Additional flyers may be included in pocket of Guest Services Directory
在客房内，只能放置一张餐饮宣传单。

增加的广告传单，将被放入客户服务指南中。

TAS 63 F&B flyer advertising special events/promotions will be mailed quarterly to mailing list 印有特殊事物/促销的餐饮广告单可以季节性邮寄给客人。

Coat Check（客衣服务）
TAS 64 If a coat check facility is required it will be on a complimentary basis. There will be wardrobe available in the restaurant
如果要求有寄存衣服的服务，那应该是免费的基础上，应在餐厅放置衣架。

Wine & Beverage Service（葡萄酒&饮料服务）
TAS 65 Associates will pour beverage and refills. Wine bucket with napkin will be used when white / Champagne / rosé wines are ordered. Red wine will be left on table – poured
by associates only; not by the guest
员工将为客人倒酒和续杯。

当客人点白葡萄酒/香槟/粉红葡萄酒时，应准备相应的酒桶
和餐酒布。

红酒放在桌上的左边—员工为客人倒酒而不是客人自己。

TAS 66 Wine bottle will be presented to the ordering guest/host to check order is correct for confirmation. Upon approval, tasting will be offered to the guest and after approval,
wine is poured to guests (ladies first and host)
向点酒客人介绍并让其确认所点酒是否正确，是否可以打开；然后开瓶让点酒客人品
尝。

确认后，为其他客人倒酒（女士优先，点酒者最后）。

TAS 67 Beer poured at the table with bottle left on table; label facing guest
啤酒必须在客人面前倒酒；酒瓶应放于桌上并将酒牌对着客人。

TAS 68 A new glass is given for every new beer purchased
新点的啤酒必须用新的杯子。

TAS 69 Ice is not served in glass with mineral water or fruit juices unless requested. No lemon slice will be served unless requested
除非客人要求上矿泉水或果汁时，不能将冰块放入杯中。

柠檬片也是一样。

Order Taking（点单）
TAS 70 Associates will be ready to take order within 5 minutes of guest being seated, unless the guest is waiting for some other guests to arrive
除了客人在等待其他客人之外，服务生应在客人坐下5分钟之内及时给客人点单。

TAS 71 All orders will be repeated back to guest from order pad and correctly entered into POS system
服务生应为客人重复所点的菜单再输入POS系统。

Attending Tables（主要服务）
TAS 72 Bread, condiments and ice water will automatically be served to all guests
when appropriate; if drinks are not ordered.
在适当的时候或客人没有点饮料时，服务生应为所有的客人主动提供面包，调味品和瓶
装冰水。

TAS 73 After ordering, starter course will be served within 10 - 15 minutes. If only main course is ordered, it will be served within 15 - 20 minutes (unless otherwise advised). No more
than 5 minutes will pass between clearing one course and serving next
点单后，头盘应在10~15分钟送上。

如果只有主菜，将在15~20分钟内送上（除非有
其他考虑）。

在撤上一道菜和送下一道菜的时间不能超过5分钟。

TAS 74 Guests will be in clear view of associates / clean service station when not being serve 当服务生/或服务区不忙时，也应及时关注客人。

TAS 75 Managers, Team Leaders and associates, as well as culinary team will interact with
guests at buffet areas; assist them with queries and offer recommendations
TAS 76 Associate will return to ascertain guest satisfaction during main course and at completion of meal
在上正餐时，服务生要回来再留心客人是否满意我们的服务。

TAS 77 Bread, BB plate and butter will be removed upon completion of main course or cheese 面包、黄油和面包盘要在用完主菜或奶酪之后撤离。

TAS 78 Checks will be properly itemised, exactly reflecting actual order. Check break-down is clear - bill will indicate whether service charge is additional. Payment will be collected
within 1 minutes of guest request and accurate change will be courteously and
promptly returned in a clean bill folder
帐单必须逐条地，精确地反映出正确的点单。

分单必须清楚，显示服务费是否包括。

付
款在一分钟之内必须拿走且找零必须放入帐单夹，并有礼貌地退回给客人。

TAS 79 Associates to use departing standard offering a thank you and pleasant parting remark;
eg. “Thank You, we’ll See You Again”.
服务生应在客人用餐结束时感谢客人，并在客人离开时留下好的印象。

TAS 80 No water glass or coffee cup will remain empty more than 2 minutes without refill offer.
If no refill is required, empty cup/glass will be promptly removed
如果客人续杯应在两分钟内完成。

如果客人无需续杯，空杯应马上撤走。

Set Up Standards（摆台标准）
TAS 81 All tables will be set for the maximum number of guests, with extra place settings cleared for fewer guests, except for breakfast
除早餐外，所有的桌子都将为客人最大数摆台，必须为几位客人增加多余的空间。

TAS 82 At start of each shift, the Manager or Supervisor will brief staff on:
在每次换班的时候，经理或主管将开简单的班前会。

•Special events 特殊事件
•Promotions 促销
•VIPs 重要的客人
•Hotel occupancy 酒店入住率
•Cover forecast and peak times 客人预测率和高峰时段
•Staffing levels 员工层次
•Station assignments 岗位分配
•Special assignments 特殊分配
•Food specials and their composition, garnishes, appropriate utensils and service techniques; items not available
特殊事物和他们的成分，装饰，合适的容器
和服务技巧
•Role play 角色扮演
• 4 points SPPS 福朋喜来登酒店服务程序和标准
TAS 83 Associates will have up-to-date task / checklist and job standards for:
员工将有最新的任务列表/检查和工作标准：
•Cleaning and restocking pantries, buffets and service stations
打扫和补充备餐间/自助餐和服务台。

•Checking cleanliness of facilities, table top and furnishings
检查和清洁所有的工具、摆台用具和家具。

•Appropriate climate control, music and lighting levels
适当的温度、背景音乐和光线控制。

•Checking china, glass, flatware, service equipment, linen, menus, display items and florals, buffet tags and beverage lists for cleanliness and appearance
检查瓷器、玻璃器皿、餐具、服务用具、布草、菜单、装饰用具和植物自助餐牌及酒
水牌的外表是否干净、清洁。

•Tidying and replenishing all paper, guest supplies, condiments, etc
整理补充所有的纸张、客户所需、调味品等等。

•Preparing bar area, coffee, hot water, iced water
准备酒吧部分、咖啡、热水、冰水。

•Setting, resetting and clearing tables; buffet and stations; as well as back of house areas
布置和重新布置和清洁桌子；以及自助餐和服务台；还有后面备餐区。

TAS 84 Restaurant will be fully set up 30 minutes prior to the commencement of each meal period; inclusive of buffets
餐厅的所有桌子布置必须在每餐开餐前30分钟完成自助餐也是。

Facilities（设施）
TAS 85 Background music will be in used during opening hours. Managers/ team leaders will be responsible of the flow of the music and level of volume
背景音乐应在营业时间内播放。

经理/主管应负责音乐的类型和音量大小。

TAS 86 Carpets will not be spotted, stained, ripped or littered
地毯不能有斑点，有褪色或者有裂缝。

TAS 87 Floors will be polished, with no debris
地板应光亮，没有碎片在上面。

TAS 88 Temperature will be 21 C +/- 1 C in winter and 23 C +/- 1 C in summer
餐厅内冬天温度应在21度左右，夏天温度应在23 度左右。

Furniture （家具）
TAS 89 Table will be steady
桌子必须牢固。

TAS 90 Table finishes will not be chipped, worn or scratched
桌子表面不能有缺口，磨损和损坏。

TAS 91 There will be no dust or dirt build-up
桌上不能有灰尘和尘土。

TAS 92 Undersides of tables will be free of chewing gum
桌子下面不能有口香糖。

TAS 93 Chairs / booth upholstery will not be spotted, stained or torn. Frame will show no dust or dirt build-up
椅子/椅套不能有斑点，褪色或裂缝。

框架上不能有尘土。

TAS 94 Linen will have no holes or fraying
布草不能有洞或磨损。

TAS 95 Linen will be pressed and symmetrical
布草应被熨烫过，整齐一致。

Environment（其它设施）
TAS 96 Windows will not be spotted, streaked or dirty
窗子不能有斑点，起皱或有灰尘。

TAS 97 Lights will show no burned out bulbs. Exit lights will be lit, with no spots, dust or tarnish 灯罩里不能有烧坏的灯泡。

出口处的灯应正常使用没有斑点、灰尘、污点或失去光泽。

TAS 98 All plants / florals and decorative items will be clean and presentable
所有的植物/盆景和装饰品必须保持干净整洁。

TAS 99 There will be no plastic decorations in restaurant
在餐厅里不能用塑料装饰品。

TAS 100 Side stands / stations will be clean and orderly
服务架/柜必须是干净和有次序的。

TAS 101 High chairs, boosters and bibs will be available for children and they will be cleaned and wiped before each use
高椅子、围兜等而儿童用具在使用前必须擦拭干净。

TAS 102 First aid box will be located in the restaurant or immediate vicinity
急救箱应放在餐厅或触手可及的地方。

TAS 103 Handicapped accessible ramps will be built into entrance of restaurant where
Necessary (Optional)
餐厅进口处将设有残疾人坡道。

TAS 104 Cloak room or coat racks will be available (depending on climate)
TAS 105 Complimentary domestic / (International) newspapers will be available at the
entrance to the restaurant
在餐厅的进口处，提供免费的当地/（国际性）报纸
TAS 106 Restrooms will be within 2 minutes of restaurant
盥洗室离餐厅只有两分钟路程。

TAS 107 Complimentary orange juice or water will be available at the entrance of the
restaurant for guests that maybe waiting during busy breakfast period
当客人在早餐时间在门口等位时，应在门厅进口处提供免费橙汁或水。

TAS 108 Manager will monitor all promotional materials in the outlet and ensure they are not outdated. (i.e. files/ posters/ cake of the month/ promotional collaterals)
经理将监管所有的促销产品，保证不会过时。

（例如：宣传册/广告牌/推广蛋糕/其它推
广用品）
M ENU C OMPOSITION（餐牌组成）
Menu Specifications（餐牌规格）
TAS 109 The menu will be a minimum of 2 colour print, with separate breakfast menu (if an à la carte breakfast is served)
菜单至少要用两种颜色打印，早餐应分开。

（如果提供点单的早餐）
TAS 110 Menus will be one piece, maximum of 2 folds
菜单必须每页正反两面。

TAS 111 Menu will be printed in English and local language(s), if appropriate
如果合适的话，菜单上必须印有英语和当地语言。

TAS 112 Minimum font size will be 12 point
最小字体应为12号。

TAS 113 Menu will be clean, not "dog-eared", torn or tattered
菜单必须干净，无裂缝和破损。

TAS 114 Children's menus will offer favourite dishes and smaller portion sizes – separate menu 儿童菜单将提供小朋友们喜欢和小巧份量的食品。

TAS 115 There will be a minimum of : 必须提供：
•one hot vegetarian dish 一个热的蔬菜
•one health food dish 一个健康食品
•one entrée (changes daily) 一个正菜（每天更换）
•the daily special 每日特选
The menu will consist of healthy options
菜单必须贯穿健康为理念。

TAS 116 There will be one menu for both lunch and dinner - à la carte
有一套菜单包括中餐和晚餐。

TAS 117 Snack and supper menu will be provided
可以的话将提供小食和夜宵菜单。

Continental Breakfast（欧陆式早餐）
TAS 118
•Minimum choice of 2 freshly squeezed fruit juices and 3 chilled fruit juices
最少提供两种新鲜压榨果汁和三种冷冻果汁。

•Selection of 4 bakery items
四种不同面包
• 2 different preserves plus marmalade and honey (not packaged in plastic)
两种不同的果酱，加上桔子酱和蜂蜜。

（不用塑料包装）
•Choice of hot beverage, including 5 teas, coffee, decaffeinated coffee, milk, hot chocolate; with skim milk, milk and cream
热饮包括五种茶、咖啡、无咖啡因咖啡、牛奶、热巧克力、脱脂牛奶和奶油。

•Cut fresh fruit (minimum 4)
切好的新鲜水果。

（至少4种）
Full Breakfast（美式早餐）
TAS 119 Selection from the continental breakfast range：
除欧式早餐中选择：
2 eggs prepared to order, including fried, scrambled, boiled, poached and omelette
准备两个蛋，包括煎蛋，炒蛋，煮蛋，水波蛋和煎蛋卷。

Served with customer's choice of the following minimums:
以下供客人选择：
•Bacon, ham, sausage, tomato, hash browns (minimum 3)
熏肉，火煺，香肠，番茄，土豆饼（至少3种）
•Waffles or American style pancakes, maple syrup and honey (optional)
华夫饼干或美式薄饼，枫糖浆和蜂蜜（任选）
Breakfast buffet（自助早餐）
• Chilled fruit juices 冷冻果汁
• Fresh fruit and fruit compotes 新鲜水果和糖渍水果
• Yoghurt including plain yoghurt 酸奶包括原味酸奶
• Cereals and muesli 不同的谷类麦片
• Assorted cold cut meat 不同的冷切肉片
• Breakfast cheese 早餐奶酪
• Specially bakery items 特殊面包
• Toast bread 土司面包
• Muffins 松饼
• Croissants 牛角包
• Preserves including honey 果酱包括蜂蜜
• Egg dish 蛋类
• Bacon 熏肉
• Sausages 香肠
• Tomato 番茄
• Potato dish 土豆
• Rice 米饭
• Noodle 面条
• Dim sum 点心
• Miso soup 味噌汤
• Special item 特殊食品
Low-Calorie Breakfast（低卡路里早餐）
TAS 120 Health / Fitness options on all menus and buffets.
健康/低脂食品将出现在餐牌上。

Minimum for breakfast:至少包括：
•Coffee or tea with skimmed milk or lemon 咖啡或茶，脱脂牛奶或柠檬
•Wholemeal / wheat bread 粗面粉/全麦面包
•Bran cereal or muesli 不同谷类麦片
•Grapefruit juice or half a grapefruit, or alternative
西柚汁或半个西柚，或二者选一•Yoghurt (low fat) 低脂酸奶
•Fresh fruit 新鲜水果
• 2 eggs, boiled or poached or egg white omelette
两个鸡蛋，蒸或煮或者蛋白煎蛋饼•Margarine 人造黄油
A la carte （零点）
TAS 121 Breakfast should include: 早餐应包括：
•Eggs etc as for Full Breakfast 蛋类
• A selection of hot or cold cereals (minimum 4)
冷热谷类食品任选（至少四种）•Selection of hot beverages 热饮任选
•Fresh fruit 新鲜水果
•Stewed fruits 炖水果
•Yoghurts 酸奶
•Assorted cold cuts (optional) 不同冷切肉片（任选）
•Assorted cheese (optional) 不同奶酪（任选）
•Local breakfast items 当地早餐食品
Japanese Breakfast（日式早餐）
TAS 122 Company standard if more than 10% market share
如果客人所需超过10%，我们将提供日式早餐。

Lunch / Dinner（午餐/晚餐）
TAS 123 A la carte selections in Informal Restaurants will include minimum of, but not limited to: 在非正式餐厅点菜，将包括最低选择，但没有限制。

• 6 appetizers / salads 6种开胃菜/色拉
• 4 soups 4种汤
• 2 pasta 2种面
• 5 sandwiches 5 种三明治
• 6 main courses 6 重主菜
• 5 vegetarian dishes 5 种蔬菜
• 6 desserts 6 种甜品
•7 Asian dishes 7 种亚洲菜
TAS 124 A la carte orders finished à la minute including vegetables
点单包括蔬菜
TAS 125 A la carte menu selections will be changed a minimum of twice per year
点单菜单每年换两次
TAS 126 Coffee will be discarded if left standing 30 minutes, and freshly brewed
超过30分钟的咖啡将被倒掉，冲新鲜的给客人。

Lunch / Dinner Buffet（午/晚自助餐）
TAS 127 Buffet selection will include minimum of, but not limited to:
自助餐将包括最低选择，但没有限制：
•Salad bar 6 6种色拉
•Soup 2 2 种汤
•Cold selection including seafood 10 冷餐包括10种海鲜
•Hot dishes including cooking stations and hot local items 11
热菜包括烹饪台和当地热菜11种
•Dessert Buffet inclusive of ice-cream, sherbets and hot dessert
甜品包括冰淇淋、冰果子露和热甜品。