香格里拉餐饮基础标准

SBHI FBBS SERIES-200701 by TCFor Update the Shangri-La MQS & Non NegotiablesDepartment/NumberPoint ValueHotel Type2007 F&B Brand Standards - 07/01/07EffectiveDateH.00.00.00 FOOD & BEVERAGEH.01.00.00 RESTAURANT & BEVERAGE VENUE SERVICECH.01.01.01Greet and Seat Times:- In restaurants, all guests are welcomed at the entrance within 10 seconds of arrival. Guests are greeted warmlywith good eye-contact. In bar/lounge, guests are acknowledged within 15 seconds.当到客人到达餐厅入口的第一时间 ,10 秒内必须与客人进行欢迎，或者在15妙内必须目光交流以及示意客人 , 并热情的问候客人 .- Guests are escorted(陪同) and seated within 2 minutes of arrival, if seating is available. Menus and wine lists (whereappropriate) are presented immediately at all meal periods.客人到达后两分钟内 , 要引领客人到有空位的座位 , 并立即递上菜单和酒水单 ,- At breakfast, guests are presented with a menu if dont want to have the buffet.早餐时 , 如果客人没有意向用自助餐，必须30妙内要给客人递上早餐散点菜单- At breakfast, server approaches table with coffee pot in hand. within 30 seconds after guest seating早餐时 , 客人入座后30妙内必须在桌边给客人服务咖啡 或茶- At lunch, menus，drink list are presented immediately upon being seated.午餐时 , 领客入位后应立即递上菜单 和饮料单- At dinner, Menu, drink list & wine list and menus are presented immediately upon being seated. each table need to suggestguest for “Wine of Shangri-La”晚餐时 , 领客入位后马上递上菜单和饮料单和酒单- Table settings are adjusted to the number of guests at the table for all meal periods，客人用餐时按照客人位数调整餐具CH.01.02.01Suggestive Selling(启发销售启发销售):启发销售启发销售- All servers are trained so that they are knowledgeable of and able to explain the entire（全部） menu. Servers are ableto make recommendations.所有服务员必须通过培训以致有丰富的知识 , 能够解释菜单 , 并使用推销技巧 .- Servers offer the guests a beverage at all meal periods on the first approach to the table. At breakfast, serveroffers orange juice, at lunch server offers bottled water and at dinner server offers wine. At dinner, bottled water isoffered to the table before leaving with the entree orders.客人用餐期间 , 服务员要第一时间给客人服务酒水 , 早餐时提供橙汁服务 ,午餐时提供瓶装的水 , 晚餐时提供红酒 , 在点完主菜后 ,给客人服务瓶装水或冰水- In venues（集会/场所） serving beverages servers are able to explain drink preparations, vintages and any special beveragepromotions upon request.在提供酒水的集会时服务员能够说明提供的酒水饮料 .CH.01.02.02 1 If bottled water is not ordered, ice water is offered or served automatically (within local restrictions and divisionalrequirements - this is required for North America) when patrons are greeted by the server.如果客人没有点矿泉水, 服务员将主动服务冰水CH.01.03.01Delivery Times:- Breakfast course is delivered within 10 minutes of ordering. Guests are able to complete their breakfastexperience in less than 30 minutes start to finish.早餐在点单后十分钟内全部的菜要上齐 , 以便让客人能够在少于30 分钟的时间用完他们的早餐 .- Lunch course is delivered within 12 minutes of ordering.午餐的菜要在点单后12 分钟内上齐 .- Dinner entre is delivered within 20 minutes of ordering.晚餐的头盘在点单后20 分钟内上完- At lunch and dinner, first drink is delivered within 4 minutes of ordering. Specialty drinks may exceed this limit.午餐和晚餐 , 点单后的第一次饮料要在 4 分钟内服务完毕 .特别的饮料可允许超出这个时间限制 .- In beverage venue, drinks are to be delivered to the table within 3 minutes of order and at the bar, within 2minutes of order. Specialty drinks may exceed this limit.在酒吧 ,饮料要在点单后 2 至 3 分钟内服务到桌上 . 特别的饮料可允许超出这个时间限制.- In beverage venue, food items (not entrees) are to be delivered to bar/table within 15 minutes of ordering.在酒吧 ,食品在点单后 15 分钟内上完 .CH.01.03.02 1 Fresh plates are provided for second service at buffets and salad bars.自助餐台和沙拉吧应及时提供干净的盘子.D SH.01.03.03S 5 Server/bartender makes corrections without hesitation and resolves problem using the Wow Recovery System,服务员和吧员要使用 wow 系统正确的毫不犹豫的去解决问题 , 履行香格里拉的服务承诺 .CH.01.03.04 1 Server/bartender is attentive（专注）, uses guest name if known, anticipates guest needs, discreetly（谨慎）asks about the guests experience and thanks the guest for dining at the outlet.服务员和吧员必须专注称呼客人姓名 , 预计客人的需要 , 并认真谨慎听取关于客人的反馈 , 同时谢谢客人来酒店用餐.CH.01.04.01Beverage Service:酒水服务酒水服务- Correct style of glassware is used for each beverage.不同的酒水要正确的使用相应的杯子.- Mixed drinks are served with a stir stick.混合饮料要配有搅拌棒.- Drinks are appropriately garnished.饮料要给予适当的装饰- In select cases, glassware is chilled to properly serve the drink.根据情况 , 服务酒水时正确使用冰镇杯子.- Cocktails are prepared using the hotels pour policy (measuring device is used; no free-pouring is allowed) andstandard beverage recipes.能够正确的使用酒店的调酒用具和标准的调酒方法来制作鸡尾酒.- Glassware is handled by the stem（茎） or base（底）.使用杯子时要拿杯柄或从底部拿 .- Wines by the bottle are presented and opened at the table for host sampling and approval before serving toother guests; ladies are served first, then gentlemen, clockwise（顺时针）, ending with the host.服务红酒前 , 先拿酒给客人确认 , 标识要对着客人 ,经过客人 确认后在桌上打开酒 , “ 先女士后男士 , 顺时针方向, 最后才是主人”.- Wine and beer are served at the proper temperature; server offers to place chilled wine in a bucket（冰桶）. Beer isserved at the appropriate temperature per regional standards.红酒和啤酒的服务都有适当的温度 , 需要冰冻酒类要提供冰桶服务 , 夏天服务啤酒时温度必须在6度，冬天温度在8度。Department/NumberPoint ValueHotel Type2007 F&B Brand Standards - 07/01/07Effective DateCH.01.05.01Providing the Check:提供帐单：提供帐单：- At breakfast, the server places the accurate breakfast check on the table when the entre is served or whenguest returns from the buffet table (does not apply to resorts).早餐时候，服务员在上主菜或者客人从自助餐台回来时，准确的将帐单放在桌上（不适用于度假酒店）- At lunch and dinner, the server places the accurate（准确） check once guests have finished dessert and coffee course.午餐晚餐期间，客人喝完咖啡或用完甜品时，服务员得把准确无误的帐单呈上- All checks are clean, accurate, free of stains. Checks are presented in a folder; a plastic tray is not used.所有帐单，必须保持干净，准确，没有污渍，帐单放置帐夹中，不得使用塑料托盘CH.01.06.01Clearing Tables:清洁餐桌：清洁餐桌：- All glasses, dishes and flatware are cleared as courses are finished.所有玻璃器皿，碟子、餐具在用餐结束之后必须立即撤收(New 所有早餐用餐时,客人使用过的餐具等,必须实时更换干净餐具给顾客.- In beverage venue, guest is offered further service upon near completion of beverage.在酒水部，当顾客将要喝完饮料时，酒吧将提供给客人下一个饮料的服务- Glasses are cleared as guest is finished. Empty glassware is removed before new beverage is served.客人和完东西后收掉杯子，空杯子在新的酒水端上前要撤走-Where law does not prohibit（禁止） smoking, ashtrays are changed prior to each course and additionally as required.当不禁止吸烟时，在每道菜上之前换烟灰缸，有额外需求时也要换CH.02.01.01 1 Every restaurant offers Non-smoking (where permitted by law) and non-smoking sections. Local regulations withregard to size and location are met.所有餐厅提供非吸烟区（视当地规定许可时），地点和 空间大小将根据餐厅具体情况来决定CH.02.01.02 1 Tables and chairs are clean, well maintained（维护） and stand firm/do not wobble（摇晃）. All items on thetabletop are consistent and cohesive（粘连） with the theme（主题） of the outlet. Dinner tabletop setting is distinguishable（区别） from breakfast and桌子和椅子保持干净，固定不能摇晃，所有桌子上的物品和 餐厅主题相关联晚餐摆台和 早餐午餐区分开来lunch.CH.02.01.03 1 Plants and planters are maintained in good condition and free of debris（残骸）.植物和花瓶保持良好的环境，必须没有残骸CH.02.02.01 1 Table settings are clean and uniform throughout the restaurant.整个餐厅的餐桌摆台应是干净一致CH.02.02.02 1 Linen tablecloths, placemats, napkins, service cloths and banquet skirting are clean, and free of holes, tears,Frayed（磨损） edges and stains（瑕疵）. paper桌布，台垫，口布，服务毛巾和宴会台裙都 要保持干净，没有洞，撕开磨损,毛边和瑕疵D SH.02.02.02S 1 Tables are covered with either a tablecloth or placements. High quality placemats can be used forbreakfast and lunch periods. Tablecloths and dinner placements must be linen. Set up is appropriate to the restaurant style.餐桌上只能摆放桌布和台垫，优质的纸制台垫可适当用于早午餐时摆放，晚餐的垫子必须是布草，摆放必须和餐厅风格搭配CH.02.02.03 1 When used, placemats are clean, not torn, wet or marked, and are replaced with each setting.使用的台垫应该是干净的，完好的，湿的或是有印渍的，应立即更换CH.02.02.04 1 Flatware (stainless steel, minimum 18/10), china and glassware are polished, clean and free of spots, fingerprints,chips and cracks.餐具、瓷具和玻璃餐具擦的发亮，干净，没有污点，指纹，缺口和裂痕CH.02.02.05 1 Salt and pepper shakers are filled, clean, in good condition and placed on each table. Salt substitute（替代品）and pepper mills are available upon request.盐和胡椒是满的，干净良好状况放在每个桌子上，盐代替品和胡椒磨粉机在客人需要时可提供CH.02.02.06 1 Ashtrays are in good condition and used in smoking sections; logod matches are available. When used, ashtraysare changed prior to each course, and additionally as required.烟灰缸保持干净，只能在吸烟区使用，酒店的火柴随时准备好，在每道菜上之前换上新的烟灰缸，其他时候是需要更换时根据情况CH.02.02.07 1 Candle globes are clean, free of wax and cracks, and resistant to tipping（倾倒）.蜡烛台保持干净没有蜡粘在上面和裂痕，并预防倾斜CH.02.02.08 1 If liquid-based fuels are used for tabletop lighting, they are single-use, wicked paraffin（石蜡） oil-based.如果餐桌照明使用液体燃料，以石蜡灯心为主，只能单独使用CH.02.02.09 1 Plants, flowers and/or food props made of plastic are not used anywhere in the hotel.塑料制作的植物，花和食品的装饰在酒店的任何地方都禁止使用CH.02.03.01 1 Paper cups and plates are only used indoors for To Go items or for poolside service. Paper napkins are neverused for indoor banquet functions (except for cocktail napkins) unless the theme specifically requires them.纸杯和纸盘只能在餐厅外带物品或泳池边的服务中使用，纸巾决不用在室内大型宴会上（除了鸡尾餐巾纸或主题特别需要它们）CH.02.04.01 1 All menus are concise（简明） and consistent with the theme of the restaurant. All menus have a contemporary（当代） and professionally produced appearance. Menus are free of dirt, stains and worn edges.所有菜单都简单明了紧扣餐厅主题，所有的菜单都以现代的和专业的面貌呈现Department/NumberPoint ValueHotel Type2007 F&B Brand Standards - 07/01/07Effective DateH.03.00.00 FOOD, BEVERAGE AND MENU STANDARDSD SH.03.01.01SMenus include the following:菜单包括一下的内容- Printed on superior quality paper (laminated（层压，薄板） menus are not acceptable).必须印刷于高质量纸上(用薄板作的菜单是不允许的)- Menu type font size is at least 12 point (large enough to be easily read).菜单字体至少在12 “ 以上(要足够大于便于阅读)- Menu content is diverse and extensive（广泛）.菜单内容要多样化和广泛- Menu items are adequately（充分） described with clear and specific language.菜单项目要用整洁, 具体的语言充分描述- Subjective（主观形容） adjectives are not used. Menu content complied with truth-in-advertising（广告） laws.主观形容是不能用的, 菜单内容要依照 “ 真实性广告” 的法令The Shangri-La Food and Beverage program is currently under review. Please contact Brand Operations for further information.香格里拉的食品和饮料是经过严格核查的, 如想了解更多的信息,请联系 “SFSMS “AP/TBACH.03.01.02 1 Vegetarian entre menu items are available.素食者的菜单是需要提供的CH.03.01.03 1 Childrens menu items are available.儿童菜单是需要提供的CH.03.01.04 1 All food advertised on the menu and served must be purchased from approved suppliers and prepared inaccordance with U.S. Department of Agriculture regulations, and every meat and poultry（家禽） item must be identified（识别）with a federal inspection stamp. Meat must be Grade A Choice or better. Dairy products and frozen producemust meet U.S. Grade A or equivalent. In Canada, all food served must be purchased from food productsuppliers who are federally inspected and approved. The suppliers must have documentation on file that supportsthis statement and all packaged products must reference this seal of approval.所有菜单上和所服务的食品必须从被认证的供货商处购买 , 并且依据美国农业部规定准备, 任何肉类和家禽必须有联邦检验标记识别 ,肉类是有 A 级或以上, 奶制品和冷冻制品必须是 A 级或同等级的, 在加拿大 , 所有食品必须是从联邦检验和认证的食品供货商购买 , 供货商必须有提供这些物品报告的文件, 并且袋装食品必须参考这些准许标记 ,(At Asia Pacific properties country-specific regulations apply.)CH.03.02.01 1 A minimum of two bottled waters is offered - one sparkling and one still.至少两瓶水可以提供- 一瓶带气泡和一瓶蒸馏CH.03.02.02 1 A minimum of not-from-concentrate（浓缩） orange juice is used.至少一种非浓缩型橙汁是可以提供CH.03.02.03 1 An assortment of premium soda products is offered.一种苏打型饮品是可以提供的CH.03.02.04 1 Beer offering includes a minimum of two imported and three domestic beers. Where appropriate, one is on tap.As markets dictate, local microbrews（酝酿） are included.啤酒的提供包括两种进口啤酒和三种国产啤酒D SH.03.02.05S 1 Minimum wine by the glass offerings include the following: Chardonnay, White Zinfandel, CabernetSauvignon，Merlot, Pinot Grigio.可以以杯提供的酒包括 : 沙当尼,白真方达,加本利苏维翁,梅洛,黑皮诺D SH.03.02.06S 1 Wine is served (where legal) by the bottle, half bottle and glass with selections presented in a wine menu thatmay be part of the food menu. Where half bottle selections are very limited or unavailable, the selections of wines bythe glass must be increased to compensate. In addition to the selections of Chardonnay, White Zinfandel,Cabernet Sauvignon and Merlot, premium selections of Cabernet Sauvignon and Merlot are offered.酒类服务在菜单中的酒水单里分全瓶 , 半瓶和杯装选择 ,半瓶的提供可以酌情提供 . 杯售的选择酒必须可以续杯售卖 , 除了,Chardonnay, White Zinfandel, Cabernet Sauvignon and Merlot 的选择之处 . 续杯必须加钱,选择的Cabernet Sauvignon and Merlot是提供的D SH.03.02.07S 1 Liquor offering includes internationally requested and recognized name brand beverages. Only premiumbranded well and back bar spirits are served (no generic（类别） brands are acceptable). Liquor offering must also include fivecognacs or brandies and five liqueurs. Traditional blended drinks, cocktails and a selection of both alcoholic andnon-alcoholic drinks are offered. Liquor drinks and cocktails have a one oz. measured pour of liquor.餐后酒的提供包括有国际认证商标品牌的饮料 , 传统的调和饮料 , 鸡尾酒含酒精和不含酒精的饮料是可以提供的 .CH.03.03.01 1 Coffee (regular and decaffeinated) is freshly brewed and served with cream and milk selections.散点咖啡必须是现磨的 , 并且可以选择配奶油和牛奶D SH.03.03.01S 5CH.03.03.02 1 Full fat, lowfat and skim milk and one dairy substitute（牛奶替代品） are available for coffee.全脂 , 低脂和脱脂牛奶和牛奶替代品是可以配咖啡的 .CH.03.03.03 1 Varieties of regular, herbal and decaffeinated teas are available. A minimum variety of four teas is available.香草和低咖啡因的茶是可提供的 , 高级的传统中国红、绿、乌龙、香片茶是可提供的DH.03.03.04S 1 Sugar and (2) sugar substitutes - Splenda and aspartame or saccharine - are placed on the table prior to coffeeand tea service.糖和糖的替代品-Splenda 和 asprtarne 或 saccharine 是放在桌上用来配茶和咖啡的 .Department/NumberPoint ValueHotel Type2007 F&B Brand Standards - 07/01/07EffectiveDateCH.03.04.01 1 Foods are served at the appropriate temperature (hot food is served hot and cold food is served cold). Cold foodand drinks are never served on warm plates or in warm glassware.食物在适当的温度被保存 , 冷的食物和饮料决不得摆放在热的碟子里或盛放在热的玻璃餐具里.CH.03.04.02 1 Food appearance（外观） is consistent with menu descriptions and is prepared as ordered.食品的展示应于写与菜单上的描述一致,并且被依样准备CH.03.04.03Appropriate condiments are served with all items. Condiments served meet the following standards:适当的佐料被用到项目中 . , 佐料的使用有下列的一些标准 ,- Ketchup in three meal restaurants is served in full-sized bottles and is a recognized international brand.番茄酱在全日餐厅中整瓶服务,并且是公认的国际商标 .- Ketchup in specialty restaurants is served in ramekins.在专门的餐厅番茄酱可以在小容器中服务给客人- Ketchup for In-Room Dining is served in individual tamper-proof（防晃，震动装置）, sealed（密封） glass jars of at least 1.75ounces.在客房中使用的番茄酱应该不低于在客房中使用的番茄酱应该不低于1.75盎司盎司 ,密封装在密封装在 防震的容器中防震的容器中 .- A minimum of two kinds of mustard is available.两种最少量的芥末是可以提供的- Syrups are served in portion sizes of at least two (2) ounces.每份糖浆服务不得低于两盎司- A selection of four salad dressings, including vinaigrette and a low-fat dressing is available.四种沙拉配的汁 , 包括油醋汁和低脂类汁的搭配D SH.03.04.04SButter and butter substitutes are served at the proper temperature and meet the following requirements:黄油和黄油替代品应该在适当的温度和符合下列需求的情况下使用- Margarine or butter substitute (low cholesterol) is available.黄油替代品或人造奶油是可提供的- Unsalted butter is available.淡味黄油是需要提供- Foil-wrapped（锡包） butter is not served in restaurants or In-Room Dining, except where legally mandated.锡包黄油在餐厅或客房用餐中是不使用的 , 除了法律合允许或者特殊豪华宴会中专制品CH.03.05.01 1 Garnishes are appropriate to the beverages offered.D SH.03.05.02S 1 All drinks are served on a coaster or napkin (except when serving onto a tablecloth) from a high qualityservice高水准的服务是所有的饮料,都是在杯垫或隔着餐巾服务的tray with an linen or appropriate anti-slip material underliner. Drinks are removed with a tray as well. (Trayservice not required at bar.)必须配以的托盘防滑布草 , .酒吧不完全需要托盘服务4.00.00 RESTAURANTCH.04.01.01 10 ESSENTIAL STANDARD:必要的标准必要的标准Breakfast, lunch and dinner are served in the hotel. This standard may be satisfied in one three-mealoutlet or through a combination of outlets. When one outlet is closed, a professionally generated signmust direct guests to open outlet.早餐午餐和晚餐的服务在酒店 . 这标准也许会让一日三餐的出口或通过三日分的出口让人满意 . 如果全日餐厅关闭，一个专业的指示牌指出在其他餐厅或者酒廊可以提供相应出品D SH.04.01.01S 2 Minimum restaurant hours are 6:30AM to 9:00 PM Monday through Friday, and 7:00AM to 9:00 PM onSaturdayand Sunday. If restaurant closes prior to 10:30PM, a limited selection of hot and cold items are available in theLounge. Restaurant may close for up to 3 hours between lunch and dinner, during which time food service isavailable from the Lounge or alternate（交换） venue and In-Room Dining.餐厅最少的营业时间是从早上六点半到下午九点 , 从周一到周五 , 还有周六周日早上七点到下午九点 , 如果餐厅晚上10:30PM结束 ,有限的选择热和冷的东西 , 部分菜肴可以在大唐酒廊 .D SH.04.01.02S 2 R Resorts provides two restaurants (not including poolside operation). The second restaurant need not beopen for all meal periods in off-peak（非高峰） seasons.酒店提供两个餐厅 , 第二个餐厅没必要在非高峰的季节提供所有的用餐 ,CH.04.02.01 1D SH.04.02.02S 1 la carte service is required for breakfast in addition to a breakfast buffet (when offered). The la cartebreakfastmenu highlights starters (fresh fruit and juices), cereals (includes one high fiber（高纤维） selection, with milk served in aproper pouring/serving container, not a drinking glass, or as legally mandated), entrees (eggs and appropriatesubstitutes, pancakes and waffles), and sides (potatoes, hashes, meats, breads). All items are familiar andefficient for the kitchen to prepare.零点服务是早餐必须的，也作为自助早餐附加 . (零点菜单中新鲜水果和汁 , 谷类食品 , 选择与牛奶在适当的容器里 ,不是饮料杯中装)Core/DefinerBrandDepartment/NumberPoint ValueHotel Type2007 F&B Brand Standards - 07/01/07EffectiveDateD SH.04.02.03S 51111111111Buffet: When a buffet is offered, food is fresh, of high quality, properly presented (temperature control) andReplenished（补充） in a timely manner. Presentation varies in height and dimension（尺度）. Buffet is appropriate to theproperty and function.自助餐，我们提供高质量食品，（温度控制）及时的将食品全部摆放在客人面前（温度控制）且及时的补充，The following cold food breakfast items must be offered on the buffet:以下为必须提供早餐布菲中冷的食品- Cereals (packets and/or loose cereal) - selection of 3麦片（散装或带装）有三种选择- Yogurts - selection of 3 to include 1 plain and 2 low fat flavors酸奶：原味与两种低脂口味的- Fresh cut fruits selection of 3 perfectly ripened（成熟） seasonal fruits新鲜水果盘选择三种最成熟的水果，- Fresh whole fruits selection of 3 perfectly ripened seasonal fruits各类新鲜整体水果- Freshly baked bread and rolls selection of 5 including whole wheat, rye, white, sourdough and dark bread(pumpernickel（粗裸麦） or cinnamon raisin)- Selection of bagels, Danish pastries and freshly baked croissants面包全麦包，黑面包，白面包，粗裸麦，丹麦包，牛角包- Condiments- Butter and polyunsaturated(不饱和) spread (butter substitute) are available- Jams/preserves- selection of 3 (sugar free is available)- Honey配黄油三种果酱，蜂蜜，糖浆D SH.04.02.04S 1 P/A A Japanese breakfast option is provided as appropriate to market mix.日式早餐原料可依据市场需求提供或调整CH.04.02.05 1 Professionally etched（蚀刻） or printed tags are used for labeling of items on the buffets.布菲台上有蚀刻或者打印菜卡，并根据菜品摆上相对应的食品卡D SH.04.03.01S 1 Lunch Menu Requirements:午餐菜牌需求午餐菜牌需求The menu at lunch offers popular selections to include starters and sides (soups, side salad, etc.), sandwiches,entree salads and desserts. All menu items are familiar to the guest and efficient for the kitchen to prepare.CH.04.03.02 2 Cocktail service is available for lunch and dinner.午餐提供些比较受顾客欢迎的头盘，主菜，沙律，三文治，甜品等菜式，都是常见的，快捷的，午餐正餐时段都必须可以鸡尾酒等D SH.04.04.01S 1 Dinner Menu Requirements:晚餐菜牌晚餐菜牌The menu at dinner offers popular selections to include starters and sides (soups, side salads, etc.), entreesalads, sandwiches and desserts. All menu items are familiar to the guest and efficient for the kitchen to prepare.提供头盘，汤，沙拉，三文治，甜品等受喜爱食品，都是客人熟悉的，厨师超作方便的拿手食品D SH.04.06.01S 1 Complimentary newspapers are available in the restaurant on weekdays.周一到周六餐厅都有免费提供报纸给顾客看D SH.04.06.02S 1 P/A At least two complimentary newspapers are available during breakfast and lunch meal periods05.00.00在早餐与午餐之间至少有两种报纸可免费给客人看BEVERAGE VENUE在在CH.05.01.01 2 A beverage venue is available as a stand-alone lounge/bar or as part of a bar/restaurant combination.饮品主要由大堂吧，餐厅的各个吧台服务员提供D SH.05.01.01S 2 Minimum hours of operation for lounge are 4PM to 11PM Monday through Saturday, and 4PM to 10PM onSunday, subject to local law. If the restaurant closes between lunch and dinner, food service must be available inthe Lounge during this time. In Sheraton Suites, beverage venue hours are at the discretion of the property.至少大堂吧周一至周六的时间是4PM to11PM,周日的时间是4PM to 10 PM ,大堂吧提供一些食品在午餐与晚餐之间,餐厅不营业的时间里,客人可到大堂吧点食品,CH.05.02.01 1 The beverage venue provides comfortable seating and service at the bar and at tables.CH.05.02.02 1 Lighting is dimmable.CH.05.03.01 1 Foo