提供黄油面包。

Bread and butter to be available.

开始服务前向员工简单介绍自助餐中所有菜肴。

Employees are to be briefed on all items onthe buffet prior to service.

自助餐服务。

Buffet Service.

营业中，自助餐供应要充足并干净。

Buffet is to be maintained and kept cleanthroughout service.

如果可能的话，食物的盘子应该换掉而非重新往里面添加食物。

Where possible item bowls are to bereplaced not refilled.

食物的温度在整个服务过程中要时刻被监察并采取必要的措施。

Temperature of food is to be monitoredthroughout service and action taken accordingly.

要注意确保碗碟器皿一直储备充足以供客人使用。

Attention paid to ensure that crockery isstocked up consistently.

需要的时候替换器具。

Utensils replaced when required.

和厨房进行清楚沟通，确保无菜肴用光。

Clear communication with the kitchenensuring no items on the buffet run out.

自助餐行数应取决于可用空间及出席客人数。建议每个自助餐提供大约一百（100）名客人。

The number of buffet lines will bedependent upon the space available and number of guests attending. It is recommended to haveone buffet line to service up to one hundred (100) guests.

婚礼

Weddings

婚礼布置应具有文化特色。承担大量婚礼仪式及庆典的酒店应建立酒店特定政策及程序。

Set up for weddings are culturallyspecific. Hotels that host a large number of wedding ceremonies and celebrations are to developa hotel specific policy and procedure.