现场宴请筹备流程
Banquet preparation procedure
序言：
Introduce:
当现场有宴请，或者有大型活动，以及节假日的活动，需要做一个具体的筹建安排，制定的操作流程。
When the site has the big party, banquet, or including the national holiday, we should make the preparation plan, and so make the procedure.
范围：
Scope:
具体宴请范围，主要集中在节假日，或者大型活动，针对现场所有员工。
The definite banquet scope, main include the national holiday, and big activities, and aim at the whole company staff.
具体操作流程：
The definite procedure:
针对每年的节假日活动，比如（国庆，春节），或者公司的大型活动，比如周年庆等活动，都需要提前做一个计划。
For the yearly holiday, for example (National Holiday, Spring Festival), and company big party, like for the large official banquet, should make the preparation plan.
1． 提前10天时间，确定所筹划的宴请活动的性质；
Confirm the big banquet property before 10 days;
2． 确定其参加的人数，以及具体的宴请的时间；
Confirm the attendance people number and banquet time;
3． 要求厨师长确定菜单，并指出特色菜；
Ask the Chef to prepare the menu, and mention the special meals for recommend dish.
4． 营地经理确定好菜单，提交总经理批复；
Camp Mgr should confirm the menu, send to the GM to approve.
5． 根据菜单，确定食品采购计划，联系供应商确定采购计划单，留意特色菜的材料； According to the menu, make the food material list, contact with supplier, and mention the special food.
6． 按照宴请的人数与时间，确定服务人员的人数；
According the banquet people and time, confirm that how many staff should we need.
7． 制作相应的台型图，以及宴请是否所需的其他设备，比如音响，话筒，以及签到台等；
Make the Floor plan, and check if need other equipment, like the entertainment equipment, such as the sound box, microphone and registration table.
8． 在宴请活动前2天，公布宴请菜单以及餐厅开放时间；
Before 2 days of banquet, should notice the menu, and banquet opening time to all staff.
9． 安排自己部门员工的工作安排，比如厨师长确定厨房具体工作区域，以及人员； Arrange own staff’s work schedule, like for the chef in charge the kitchen area, all staff’s duty, and work area and hygiene area.
10． 需要提前检查食品准备情况，是否会有临时更改，并确认当天的具体时间安排； Need check the food material preparation’s situation in advance, if it has some change for temporary, and confirm the time schedule.
11． 宴请当天，需要确定具体参加人数是否有变动；
For banquet, should check the attend people number, if has some change.
12． 确定当天宴请的酒水服务，需要人负责，控制成本；
Confirm the banquet beverage service, need some staff who in charge the beverage, and control the cost.
13． 营地经理当天活动，早上需要, 组织晨会确定各个区域的负责人；
Camp manager should take the morning briefing meeting, to confirm the duty staff of each area.
14． 当宴请开始前1 小时，确保食品的准备，冷菜，酒水，服务人员，开放时间等。 Before one hour of the banquet, should check the food preparation, like the cold food, table set up, and beverage and service staff, and opening time.
15． 宴请开始后，根据部门人数就餐，确保宴请菜的上菜顺序，以及时间控制；
When the banquet start, according the each department people.And check the dish service sequence, and control the service speed
16． 宴请中，保持食品菜肴的装饰，食品温度等，酒水服务；
During the banquet, keep the dish’s decoration, and dishes temperature, and wine service.
17． 当有其他活动时，需要有专人负责；
If have another activities, need some body in charge.
18． 宴请结束后，组织人员打扫整体卫生；
After the banquet, organize the staff do the close duty and whole cleaning of canteen.
19． 检查厨房收尾工作，并准备明天的准备工作。
And check the kitchen area close duty and preparation job for tomorrow.
