酒席承办流程与标准(中英文版)(doc 3页)

酒席承办流程与标准内容提要：
Prior period：(先期：)
1． Accept outside catering booking. (接受预定)
2． Confirm time，BQT Mgr/Supervisor/hotel sales with party organizer to check outside catering place. (确定时间，宴会厅经理/主管/酒店销售人员和宴会组织者一同查看外卖场所)
3． Check outside point position(power source，city water，pantry，goods lift，parking place)，and draw in paper. (察看外卖场地的电源，自来水，备餐间，运货电梯，停车场的方位，以便酒店外卖车辆方便进出。)
4． Find out and ask organizer about party’s theme, guest’s hobby, background and etc. (向组织者询问有关外卖活动的主题，内容及背景，来宾的喜好等等。)
5． Check place furniture，household utensils. To make use of things，reduce hotel’s equipments wastage. (察看外卖场地的桌椅，用具。利用可以利用的物品，减少酒店用品的带出和使用，减少损耗。)

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