餐饮政策和程序培训资料(doc 37页)

目录     
餐饮部规章制度                          P&P/F/B/001                            P3
餐饮部员工个人卫生标准                  P&P/F/B/002                            P4-5
餐饮部工作班次制度                      P&P/F/B/003                            P6
餐饮部卫生检查制度                      P&P/F/B/004                            P7-9
餐饮部钥匙管理制度                      P&P/F/B/005                            P10
餐饮部物品领用制度                      P&P/F/B/006                            P11
餐饮部班前例会制度                      P&P/F/B/007                            P12
餐饮部交接班制度                        P&P/F/B/008                            P13
餐饮部餐具盘存报损制度                  P&P/F/B/009                            P14
餐饮部遗失物品制度                      P&P/F/B/010                            P15
餐饮部紧急情况及安全制度                P&P/F/B/011                            P16
餐饮部消防设施管理制度                  P&P/F/B/012                            P17
管事部卫生标准                          P&P/F/B/013                            P18
中厨房的员工守则                        P&P/F/B/014                            P19
中厨房员工的卫生要求                    P&P/F/B/015                            P20
冷菜间的卫生标准                        P&P/F/B/016                            P21
灶台的卫生标准                          P&P/F/B/017                            P22
面点房的卫生标准                        P&P/F/B/018                            P23
厨房加工间的卫生标准                    P&P/F/B/019                            P24
切配卫生制度                            P&P/F/B/020                            P25
食品储存保管卫生                        P&P/F/B/021                            P26                            
食品采购卫生标准                        P&P/F/B/022                            P27
中厨作业指导                            P&P/F/B/023                            P28-32
中餐折扣制度                            P&P/F/B/024                            P33
餐厨联系服务质量标准                    P&P/F/B/025                            P34
餐饮部VIP客人接待标准程序              P&P/F/B/026                            P35-36

 

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