一直說系統流程化是解決方法，那麼一家餐廳的運營手冊該如何整理如何撰寫呢？這裏有一份參考目錄，希望能幫助餐營者快速上手。

公司組織：

品牌任務

公司歷史

組織架構

菜單和後廚管理：

菜單開發

菜譜開發

菜品成本

菜譜卡和拍攝

菜單設計及製作

服務檯的建立和結束流程

明細和清潔

庫存流程和控制

食品安全問題

產品循環使用

顧客服務：

菜品名稱和描述

烹飪方法

吧檯基本信息

酒類基本信息

開店流程

關店流程

桌椅佈局

投訴處理

店員及兼職員工

來自後廚和吧檯的指令

呈送賬單

禮物憑證

折扣券

清倉流程

吧檯及飲料管理

飲料類別：

品牌和簡稱

酒類信息

酒吧顧客服務

酒類管理流程

庫存

倒翻灑出來的以及免費贈送的飲料

裝飾菜的準備

點單和完成

呈送賬單

支付流程

開店流程

關店流程

吧檯清理

人員管理

職責描述：

招募

申請表

面試

挑選和僱傭

合同終止

員工培訓

規劃

工作表現

在職紀律：

休假

公司政策

反騷擾政策

守時流程

採購和庫存

產品規則：

供應商

標準

下單流程

接單流程

庫存管理

庫存流程

員工培訓

培訓計劃：

培訓手冊

測試

清潔和衛生

和食物有關的疾病防治

店面

後廚

等候區

大門外

垃圾管理

化學物品管理

清理清單

安全管理

安全管理：

應急流程

安保系統

安保政策和流程

安保條例

防火

搶救及醫療處理

市場營銷：

廣告

促銷

公共關係

優惠時間

新客優惠

商業和財務管理：

現金出納流程和控制

店鋪流程和控制

折扣和免費政策

薪資管理流程

應付賬款

週報

會計報表

財務狀況

保險

設備管理：

設備維護計劃

設備明細和修理

修理供應商

設備更換流程

新設備申請流程

餐廳設施管理：

明細和修理

修理供應商

增加資金申請流程

以上翻譯自How to Turn Your Good Restaurant into a Great Business (Jim Laube)

原文地址：https://www.restaurantowner.com/public/How-to-Turn-Your-Good-Restauran-tinto-a-Great-Business.cfm

Restaurant Operations Manual

Sample Table of Contents

Organization

Mission statement

Company history

Organizational chart

Menu and Kitchen Management

Menu development

Recipe development

Recipe costing

Recipe cards & photos

Menu assembly & production

Station setup & closing procedures

Breakdown & cleanup

Inventory procedures & controls

Food safety

Product rotation

Dining Room Management

Customer service

Menu abbreviations and descriptions

Cooking techniques and terms

Basic bar information

Basic wine information

Opening procedures

Closing procedures

Seating floor plan

Handling complaints

Server side work

Ordering from kitchen & bar

Presenting the check

Payment processing

Gift certificates

Discount coupons

Closeout procedures

Bar and Beverage Management

Drink categories

Brands and abbreviations

Wine information

Bar customer service

Alcoholic management program

Perpetual liquor inventory

Spills and complimentary drinks

Drink recipes and preparation

Preparing garnishes

Order taking and fulfillment

Presenting the check

Payment processing

Opening procedures

Closing procedures

Bar cleanup

Personnel Administration

Job descriptions

Recruiting

Employment application

Interviewing

Selection and hiring

Termination

Orientation

Scheduling

Performance review

Discipline

Vacation and time off

Rules and policies

Sexual harassment policy

Timekeeping procedures

Purchasing and Inventory

Product specifications

Approved vendors

Par levels

Ordering procedures

Receiving procedures

Inventory control

Physical inventory procedures

Employee Training

Training schedules by position

Training manuals by position

Restaurant tests by position

Training checklists by position

Cleanliness and Sanitation

Prevention of foodborne illness

Dining room

Kitchen

Restrooms

Building exterior

Trash management

Chemical management

Cleaning checklists

Safety and Security

Safety management

Emergency procedures

Security systems

Security policies and procedures

Safety rules

Fire protection

First aid and medical care

Marketing and Promotions

Advertising

Promotions

Public relations

Customer database

Benefit nights

New-mover marketing

Business and Financial Management

Cash deposit procedures and controls

Point-of-sale procedures and controls

Discounts and comp policy

Payroll processing

Accounts payable

Weekly reports

Chart of accounts

Financial statements

Insurance

Equipment Management

Equipment maintenance schedule

Breakdowns and repairs

Approved repair vendors

Equipment replacement procedure

New equipment request procedure

Facilities Management

Breakdowns and repairs

Approved repair vendors

Capital improvement request procedure