自助早餐项目核查评分表 - 四星级酒店 BREAKFAST BUFFET SCORESHEET (4-Star Hotel) ★★★★ Version 3 第三版

BREAKFAST BUFFET SCORESHEET (4-Star Hotel)
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
International Breakfast
PRESENTATION
Below
Standards
-1
EGG STATION
Eggs
-
Eggs - Other Hotel optional
Ingredients
Noodle Station
Eggs Benedict etc
Meet
Standards
Exceed
Standards
, , , , , ,
Butter, Oil, Diced Ham, Diced Mushrooms, Tomato

Concassee, Grated Cheese, Chopped Onion
Highly Recommended. May be used in conjunction with

Asian, Chinese & Japanese Noodle requirements
Carving
Station
COOKING
STATION
//,
All Basic Egg Styles: Poached & Fried. (Sunny side
up, Over Easy or Over Hard), Boiled (Soft, Med, Hard)
Scrambled, Omellete.
Buffet Presentation
Optional. If carving station present, carving Ham of

the Bone. Heating lamps must be set to ensure meat
stays warm but not dried out.
General
-
A Design feature - Clean & well presented. Condiments
well laid out, organised
Must be at Station at ALL times during opening Hours.

Re stocking will be done by Kitchen and NOT Show
Chef.
Must be outgoing and greet every guest with

appropriate welcome and farewell comment.
Show Chef
uniform clean and "crisp"
Must speak English. Untill English speaking Chef

hired a International standard sign to be in place
with all egg types for guest use.
Must use spoon when handling ingredients. No direct

touching of food with hands. Hands & nails to be
inspected before shift for cuts and dirt.
BUFFET
, , .
Clean, Polished and in good condition, Lids easy to
open/close (not stiff), Hot handles covered
Oily food items placed bread to absorb fat/oil from

off food
Chafing Dish
, 07:00
09:00/
Where smaller quantities of food are put out for low
volume periods. eg: 07:00 and 09:00, food should be
placed in a porcelain dish within the Chafing Dish
Food of similar origin to share chafing dish. i.e.

Pork sausage + bacon; hash browns + baked beans
Fish cannot share chafing dish as other food obsorb

fish taste.
BUFFET
Burners should be regularly checked and replaced when

finished. Electric heated unit are preferred/
recommended.
Dishes should be oval, rectangular, square,

triangular, interesting and creative.
Chafing Dish
DW2/28/2013
Food replenishment is done by kitchen chef (not
service staff) at Buffet. Food display is not removed

to kitchen for replenishment.
JJ Breakfast Scoresheet-4 Star
Page 1 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
BUFFET
ITEM
PRESENTATION
Chafing Dish
EGG STATION
Date:2010.12.
Below
Standards
-1
Buffet Presentation
Meet
Standards
Exceed
Standards
If replenishment is from the guest side of the

buffet, Chefs to practise care and courtesy are
required in front of guests at the buffet.
Items in
Chafing Dish
PorkChicken or Beef.
Sausage - 2 Styles
Bacon
.
Ensure that Pork sausages are not mixed with other
sausages - some religions are adverse to pork and
anything served in the same container
Due to high fat content after cooking, line the

chafing dish with plain toast bread.
High quality bacon with minimal fat content
Hash Browns, Roesti, Sautee, Lyonaise, Wedges, Cakes

are acceptable.
Fried Potatoes
(Min 1
Style)
HOT ITEMS
Baked Beans, hotel optional
Mushrooms
2 Noodle Dishes
HOT ITEMS
French Fries are not permitted
Cook small quantities as potatoes do not keep for

long. The oil leaves an unsightly pool of oil at the
bottom of the dish
15%
Required if English-speaking market over 15%.

Replacement Beans i.e. Kidney are not permitted.
Serve in chafing dish, cooking off small quantities

at a time to avoid them going "soggy" when kept hot
for a long time.
10%
Fried noodle for Chinese market and Udong for

Japanese are complusory. For Geo mix over 10%, plus 1
noodle dish, I.E.: Singapore Noodle, Char Kway Cheo
or other
Rice Dish
10%
Fried Rice and Plain Rice are complusory. For Geo mix
over 10%, plus 1 rice dish, I.E.: Nais Lemark
Vegetable
2 Breakfast Vegetable
Egg Dish x 1
Congee. (Min 1 style)

X 4
Congee Condiments x min. 4
I.E. Scrambled Eggs (Small portions and not dry), Tea

Eggs, Boiled Eggs.
Chinese Congee with full accompaniements.
I.E.: Pickles, preserved egg, peanuts, preserved

beancurd
2
Selection of 2 Breakfast Dim Sum.
Dim Sum
Served in Cane Steamers or appropriate steamers.

Chafing Dish not acceptable
Ham of the Bone. No spam permitted.
1
Ham1
DW2/28/2013
If no carving station, ham may not be presented in

Water. May be presented in container in water to
retain moisture
Page 2 of 20
HOT ITEMS
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Grilled Tomatoes
, ,
,
Serve in Chaffing Dishes, French Toast cut in half
diagonally, Waffles cut into quarters or halves
depending on Waffle maker size
Set Up
/,
Easily recognizable by style of presentation, Use one

major Japanese decoration item to highlight, All
dishes/receptacles must be Japanese style, can be
porcelain or lacquer ware, chopsticks must be
provided.
Miso Soup
.
Miso soup kept hot in proper soup urn (Not Chafing
Dish) Japanese Miso soup bowls with chopped Tofu and
vegetable in small quantity at bottom of each bowl.
Condiments
,
Plain rice or steamed Japanese Rice, Japanese
Pickles,Nori (dried seaweed)
Serve in Chafing Dish, cooking smaller quantities
Odong Noodles
Count as the 2 noodle dishes required. Set up small

bowls with cold Udon noodles. Guest can add Miso
soup.
One other dish
10%
Present bean curd if over 10% Japanese.
,
Korean porcelain bowl, large quantity. Can also be
served in glass preserving jars
If no Waffle Station:
JAPANESE
Grilled Fish.Hotel optional
KOREAN
Kim Chee
S E ASIAN
10%
Present the following if

over 10% SE Asian
COLD CUTS
Exceed
Standards
,
Noodle Dish, one of the following: Beehoon, Mie
Goreng
1 : :
1 Other Dish. I.E: Nasi Lemak, Roti Canai
,
eg. Pastrami, Salami .Turkey Ham, Mortadella
3
Smoked ham plus cold meat
3 Note Seafood is not a
cold cut
Laid out symmetriclly can be flat or can be in roses.
Do not overstock.
Smoked Salmon: Norwegian or

Scottish
Lemon (present as condiment

to Salmon)
CHEESE
Meet
Standards
Serve in chafing dish, cooksmaller quantities. As

Grilled tomatoes do not keep long, they become soft.
//.
""
Selection of French Toast/Pancake/Waffle alternate
daily. One per day.
Same logic as the egg stations in terms of chef
personality, location, etc.
Waffle Station
//
French Toast/Waffle/Pancake
Buffet Presentation
3
Cheese3 type
hotel optional
Cut into wedges, 6 per lemon

(, .) (, )
Hard Cheese (eg, Gouda, etc.) Soft Cheese (eg, Brie)
1/4
Fresh Cheese on porcelain dish, each cheese one whole
quarter.
Presentation
DW2/28/2013
Pre-wrapped "sandwich" slices not permitted.
Page 3 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
CHEESE
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
Buffet Presentation
Meet
Standards
Exceed
Standards
Presentation
EGG STATION
YOGHURTS
Hard cheeses should not be in slices as these dry up

too quickly
x 4
Yoghurt x 4: plain and
various fruit
BAKERY

Presented on refrigerated shelf.If refrigerated shelf
not available, served on crushed ice
:
Croissants: International standards in size and
quality
x 4
Danish Pastries x 4: Substitute cakes not permitted
x 4
Bakery items / breads x 4
10%
4
Laugen Broetchen or Bretzel if combined German, Swiss
& Austrian Geo mix is over 10% Can count as part of
the 4 breads required)
()
Toast (White and Wholemeal)
DW2/28/2013
White and brown toast bread in separate baskets

neatly presented.
Page 4 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
BAKERY
EGG STATION
Buffet Presentation
Meet
Standards
Exceed
Standards
Toaster (conveyer type preferred).
Bread Station
Toaster to be kept free of crumbs
Toaster to be cleaned daily to avoid build up of burn

marks on the stainless steel.
Guest Cut Bread
French Bread plus one European style bread loaf on

Bread Board with Bread Knife. White, clean linen or
cotton napkin to cover bread when guest is holding.
//
Rolls/Croissants/Danish, etc, in baskets with liners
Accompaniments

Butter Margarine/Butter
Substitute
Butters in individual bowls/baskets adjacent to bread

display.
Imported (New Zealand, Australian, Irish or Danish)

x1. x 3(, +)
Honey x 1 plus Jam x 3:(Marmalade, Apricot + 1 other
)
+
Honey + Jam
CEREALS
4
4 types
Presentation
Can be portions or Can be in jam pots or other.For a

definition of "suitable", a Jam Pot has a lid with a
hole on the edge in which the jam spoon/tea spoon
resides.
,
+ 2
Cornflakes, Muesli + 2 others
,
in appropriate bowls of same style or can be in

traditional style earthenware pots.Can be in proper
glass cereal pourers but glass must be perfectly
clean.
serving spoons must be deep enough for a reasonable

quantity of cereals to be spooned out.
Adjacent to Accompaniments.
Chilled Milk - Full Fat
Milk Station
Milk - Skim/Semi Skimmed
Soya Milk
75cl
Served in 75cl Jugs, Milk dispenser (Cannot be juice

dispenser) Porcelain or attractive and good quality
glass. Jugs must be kept chilled
DW2/28/2013
Page 5 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
CEREALS
Milk Station
Buffet Presentation
Meet
Standards
Exceed
Standards
"
Each Jug must have a "handle label" as well as a

label in front of the jug describing the type of milk
. . . this is because guests may mix up the jugs and
not put them back in front of the right label.
2
Nuts 2 type
,, ///
Dried fruit. eg, apple / banana / pineapple / Raisins
Accompaniments
Served in appropriate bowls,must be straight-sided

and all bowls of same style and reflecting restaurant
design
Bowls on liner plates if space allows.

:
Service gear: one dessert spoon for each bowl.
Positioning: adjacent to cereals.
FRUIT
Bananas. Hotel optional.

x 3
Compote x 3:
Presentation
Bananas served whole (uncut) or sliced in milk.

+2
prunes + 2others
In appropriate bowls of same design (can be glass if

quality and look enhances buffet presentation)
Serving Gear: Table Spoons
Fruit Basket
x 4
Fresh Cut Fruit x 4
Choice of minimum 2 fresh fruits (Apple, Banana or

other)
+ 3
Watermelon + 3 others
Served on appropriate dishes of same design
Neatly laid out (symmetrical presentation)
Presentation
51010
Slices between 5mm and 10mm thick- no more than 10 mm
thick
Serving Gear: Tongs
JUICES
DW2/28/2013
Pure Orange Juice
-
Orange Juice - Cordials or artificially flavoured
juice not acceptable
Page 6 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
JUICES
x 3
Other x 3

Juice Station-Preferred if
practical
Buffet Presentation
Meet
Standards
Exceed
Standards
Apple plus 2 others (I.EGrapefruit, Melon, Tomatoe)
All JUICES to be served chilled. If Jugs are used:

Must be placed on refrigerated shelf or in deep
container on ice
Fruit Juices used (Cordials or artificially flavoured

juice not acceptable)
SALAD
Lettuce
:
Cherry tomatoes. Not cut tomatoes as these
deteriorate quickly.
Cucumber
x 1
Other salad item x 1
x 2
Condiments x 2
Olive oil, vinegar, croutons

, ,
Thousand Island, Vinaigrette, French dressing
Salad Dressing
-
Dressings must be presented in Sauce Boats on
straight sided bowls (porcelain)
Dressings and condiments placed next to the Salad

Display.
SAUCES
Ketchup
---/
In original glass bottles:- Always on side plate or
square/ rectangular liner
()--/
Mustard (French Dijon): In original bottles:- Always
on side plate or square/ rectangular liner
ACCOMPANIMENTS
--/
Chilli Paste (Sambal): In original bottles:- Always
--/
Chopped Chilli: Hotel optional. I n porcelain bowls:Always on side plate or square/ rectangular liner
Soy Sauce: Porcelain Soy Sauce bottles
DW2/28/2013
Page 7 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
BEVERAGE
Buffet Presentation
Meet
Standards
Exceed
Standards
1
Chinese (1 type)
Tea Table Service
1
Black (1 types) International Recognised Brand
Porcelin Tea Pots available
Various types of tea bags in compartmentalised wooden

box.
2 2
Chinese (2 types) Black (2 types) I.E. Earl Grey,

English Breakfast or Other International recognised
style
Tea Display
1
1 Fruit Tea or Flower Tea. I.E.apple, lemon, jasmin
tea
Hot water
English Tea Cups, Saucers. Tea Spoons,

-50cl
Milk-full fat, skimmed in handle labelled 50cl
porcelain jugs
Lemon Slices
Coffee
20
Fresh Brew only. Guests wishing to have a coffee pot

of "Regular Coffee" on Table will be served in China
Coffee Pot, High quality polished stainless steel
vacum pot or Plunger Coffee pot.
Kona Coffee is permitted but must be replaced with
new brew every 20 minutes because it may be bitter
due to over heated.
Individual coffee style to be offered complimentary

if asked for. i.e. Capucchino, Latte (For Executive
Breakfast only)
Dedicated server for coffee (and tea) service.
All hotels must have Decaffeinated coffee available.
Presentation
Dishes (bowls, platters)
Should all be Chinaware unless: Glass is indicated as

acceptable Silverware (Polished and in good
condition) is available
Childrens drink aids available (Plastic cup or

straws)
Presentation
Every item must have a label in English and Chinese.

Japanese and Korean items should also have labels in
that language.
Labels
No Spelling Mistakes
Correct Label for Food Item
Labels design meet 4 Star image
DW2/28/2013
Page 8 of 20
Version 3
Presentation
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Replenishment
Buffet Presentation
Meet
Standards
Exceed
Standards
30%
Food quantities must be frequently checked and be not
less than 30% full before replenishment
- 16 cm
Side Plates- 16 cm diameter
Breakfast Plate Sizes:
- 22 cm
Dessert Plates- 22 cm diameter
- 28 cm
Main Course plates - 28 cm diameter
,
Linen is not stained or damaged
Linen is well ironed and free of creases
Tableware
Color coordinated linens (i.e. Pink skirting, yellow

decoration, white table top, green napkins etc is not
acceptable).
China & Glassware settings match on whole table
Presentation of the food to Int standards using

Correct China, Local arts and crafts, interesting
utensils, color coordination etc
Food
Hot food is hot, cold food is cold.
International cooking standards (No excess oil etc)
Presentation
Staff
Food is of highest quality (No cheap meat cuts, old

vegetables etc)
All staff (Chefs & Service) greet each guest with a

smile and appropriate comment.
All Staff uniforms are clean and defect free.
Staff adhere to corp grooming (i.e men clean shaven)
Hotel has fluent English speaking staff on duty to

assist with any guest request.
Staff wearing name badges (Correct Name & Corp

Identity)
No Trainee Name Badges
Staff
DW2/28/2013
Page 9 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Staff
Buffet Presentation
Meet
Standards
Exceed
Standards
141
Staff are attentive to guest needs& not gathered in

groups.
Tables cleared and re-set immediately Guest Departs
Cashier
Cashier Station if in Public

View is part of Restaurant
design & guest service.
Cashier if in public view is attentive and greeting

guests with a smile and appropriate comment
Cashier is part of Guest Service Staff and acts

accordingly. Cashier does not sit with head down
behind counter but interacts with guest.
Cashier station if in public view is tidy and clean.
Perception of Restaurant in General (Dcor, Set up

etc)
Perception of Staff Training
General
Perception of Staff Attitude
Perception of Food Quality
---
Restaurant is Clean - Floors- Walls-Work Stations
ADVERTISING
No 3rd party advertising

permitted (Fridges, Table
menu holders etc)
Unless part of current promotion and marketing

sponsorship received in payment.
Points Achieved
Total Points Available
165
Achieved %
TOTAL
KEY:
DW2/28/2013
One item incorrect means "Below Standard"

Items as expected is "Meet Standards"
Additional Items or Services "Exceeds Standards"
0.00
85.45
141
85.5%
0.00
-1
1
2
Below Standard mark "-1"
Meet Standards mark "1"
Exceeds Standards mark "2"
Page 10 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Eggs
-
Eggs - Other Hotel optional
Ingredients
Noodle Station
Eggs Benedict etc
, , , , , ,
Butter, Oil, Diced Ham, Diced Mushrooms, Tomato

Concassee, Grated Cheese, Chopped Onion
Optional. If carving station present, carving Ham of

the Bone. Heating lamps must be set to ensure meat
stays warm but not dried out.
General
Exceed
Standards
Remarks
100%1
2100%-1
Audit: If 100% correct then 1. If
more than 100% 2. If less than 100%
correct -1
2
Audit: Additional items i.e. Eggs
Benedict = 2
2
Audit: If Noodle station = 2
2
Audit: Carving Station present and
correctly stocked = 2.
-
A Design feature - Clean & well presented. Condiments
well laid out, organised
Must be at Station at ALL times during opening Hours.

Re stocking will be done by Kitchen and NOT Show
Chef.
Must be outgoing and greet every guest with

appropriate welcome and farewell comment.
Show Chef
Meet
Standards
: -1
Audit: Absence of one ingredient mark
-1
Highly Recommended. May be used in conjunction with

Asian, Chinese & Japanese Noodle requirements
Carving
Station
COOKING
STATION
//,
All Basic Egg Styles: Poached & Fried. (Sunny side
up, Over Easy or Over Hard), Boiled (Soft, Med, Hard)
Scrambled, Omellete.
Buffet Presentation
uniform clean and "crisp"
Must speak English. Untill English speaking Chef

hired a International standard sign to be in place
with all egg types for guest use.
-1
Audit: Chef leaves station at all =
-1
- -1
Audit: Monitor - Failure to greet 1
-1
Audit: Tired Uniform =(-1)
2
11
Audit: Fluent = 2. Basic & sign = 1,
Basic & No Sign = -1
Must use spoon when handling ingredients. No direct

touching of food with hands. Hands & nails to be
inspected before shift for cuts and dirt.
BUFFET
Chafing Dish
BUFFET
, , .
Clean, Polished and in good condition, Lids easy to
open/close (not stiff), Hot handles covered
1-1
Audit: Any defects =(-1). Face Cloth
or Table Napking not appropriate=(-1)
Oily food items placed bread to absorb fat/oil from

off food
Audit: Monitor saturation point
, 07:00
09:00/
Where smaller quantities of food are put out for low
volume periods. eg: 07:00 and 09:00, food should be
placed in a porcelain dish within the Chafing Dish
Audit: To prevent wastage but ensure

all food available till close.
Food of similar origin to share chafing dish. i.e.

Pork sausage + bacon; hash browns + baked beans
(-1)
Audit: Any food combination not
correct = (-1)
Fish cannot share chafing dish as other food obsorb

fish taste.
1
Audit: Fish with Fish or Alone = 1
Burners should be regularly checked and replaced when

finished. Electric heated unit are preferred/
recommended.
Dishes should be oval, rectangular, square,

triangular, interesting and creative.
Chafing Dish
DW2/28/2013
Food replenishment is done by kitchen chef (not
service staff) at Buffet. Food display is not removed

to kitchen for replenishment.
1(-1)
Audit: Chef replenishing Food at
Buffet = 1. Chef replenishing food in
kitchen = (-1)
Page 11 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
BUFFET
ITEM
PRESENTATION
Chafing Dish
EGG STATION
Date:2010.12.
Below
Standards
-1
Buffet Presentation
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
If replenishment is from the guest side of the

buffet, Chefs to practise care and courtesy are
required in front of guests at the buffet.
Items in
Chafing Dish
PorkChicken or Beef.
Sausage - 2 Styles
Bacon
.
Ensure that Pork sausages are not mixed with other
sausages - some religions are adverse to pork and
anything served in the same container
(-1)
If Mixed = (-1)
Due to high fat content after cooking, line the

chafing dish with plain toast bread.
High quality bacon with minimal fat content
Hash Browns, Roesti, Sautee, Lyonaise, Wedges, Cakes

are acceptable.
Fried Potatoes
(Min 1
Style)
HOT ITEMS
Baked Beans, hotel optional
Mushrooms
2 Noodle Dishes
HOT ITEMS
Cook small quantities as potatoes do not keep for

long. The oil leaves an unsightly pool of oil at the
bottom of the dish
15%
Required if English-speaking market over 15%.

Replacement Beans i.e. Kidney are not permitted.
Serve in chafing dish, cooking off small quantities

at a time to avoid them going "soggy" when kept hot
for a long time.
10%
Fried noodle for Chinese market and Udong for

Japanese are complusory. For Geo mix over 10%, plus 1
noodle dish, I.E.: Singapore Noodle, Char Kway Cheo
or other
10%
Fried Rice and Plain Rice are complusory. For Geo mix
over 10%, plus 1 rice dish, I.E.: Nais Lemark
Vegetable
2 Breakfast Vegetable
Congee. (Min 1 style)

X 4
Congee Condiments x min. 4
DW2/28/2013
10%
Audit: Check GEO MIX before hotel
visit (If S E Asian market over 10%).
10%
Audit: Check GEO MIX before hotel
visit (If S E Asian market over 10%).
Chinese Congee with full accompaniements.
I.E.: Pickles, preserved egg, peanuts, preserved

beancurd
Served in Cane Steamers or appropriate steamers.

Chafing Dish not acceptable
Ham of the Bone. No spam permitted.
1
Ham1
I.E. Scrambled Eggs (Small portions and not dry), Tea

Eggs, Boiled Eggs.
2
Selection of 2 Breakfast Dim Sum.
Dim Sum
(-1)
Audit: If French Fries present at all
(-1)
French Fries are not permitted
Rice Dish
Egg Dish x 1
Good Quality required
2(-1)
Audit: if less than 2 = (-1)
(-1)
Audit: If in Chafing Dish or not
presented well = (-1)
(-1)
If Spam (-1)
If no carving station, ham may not be presented in

Water. May be presented in container in water to
retain moisture
Page 12 of 20
HOT ITEMS
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Grilled Tomatoes
Waffle Station
//
French Toast/Waffle/Pancake
If no Waffle Station:
JAPANESE
, ,
,
Serve in Chaffing Dishes, French Toast cut in half
diagonally, Waffles cut into quarters or halves
depending on Waffle maker size
Miso Soup
.
Miso soup kept hot in proper soup urn (Not Chafing
Dish) Japanese Miso soup bowls with chopped Tofu and
vegetable in small quantity at bottom of each bowl.
Condiments
,
Plain rice or steamed Japanese Rice, Japanese
Pickles,Nori (dried seaweed)
Serve in Chafing Dish, cooking smaller quantities
Odong Noodles
Count as the 2 noodle dishes required. Set up small

bowls with cold Udon noodles. Guest can add Miso
soup.
One other dish
10%
Present bean curd if over 10% Japanese.
,
Korean porcelain bowl, large quantity. Can also be
served in glass preserving jars
10%
Present the following if

over 10% SE Asian
,
Noodle Dish, one of the following: Beehoon, Mie
Goreng
1 : :
1 Other Dish. I.E: Nasi Lemak, Roti Canai
,
eg. Pastrami, Salami .Turkey Ham, Mortadella
3
Smoked ham plus cold meat
3 Note Seafood is not a
cold cut
Laid out symmetriclly can be flat or can be in roses.
Do not overstock.
Smoked Salmon: Norwegian or

Scottish
Lemon (present as condiment

to Salmon)
CHEESE
S E ASIAN
COLD CUTS
//.
""
Selection of French Toast/Pancake/Waffle alternate
daily. One per day.
Same logic as the egg stations in terms of chef
personality, location, etc.
Set Up
Kim Chee
3
Cheese3 type
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
Not served in water
/,
Easily recognizable by style of presentation, Use one

major Japanese decoration item to highlight, All
dishes/receptacles must be Japanese style, can be
porcelain or lacquer ware, chopsticks must be
provided.
Grilled Fish.Hotel optional
KOREAN
Serve in chafing dish, cooksmaller quantities. As

Grilled tomatoes do not keep long, they become soft.
Buffet Presentation
2
1
Audit: If Waffle Station = 2. No
Waffle Station but correct
presentation = 1
12
Audit: To be Japanese Decorated.
Basic decoration = 1. Good stylish
image = 2
21
Audit: If present = 2 if none = 1
10%
Based on GEO mix. Present if Korean

market over 10%
Audit: Refer Geo Mix S E Asian
(-1)
No Spam. If spam opresent (-1)
hotel optional
Cut into wedges, 6 per lemon

(, .) (, )
Hard Cheese (eg, Gouda, etc.) Soft Cheese (eg, Brie)
1/4
Fresh Cheese on porcelain dish, each cheese one whole
quarter.
Presentation
DW2/28/2013
Pre-wrapped "sandwich" slices not permitted.
(-1)
Audit: If present = (-1)
Page 13 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
CHEESE
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
Presentation
EGG STATION
YOGHURTS
Buffet Presentation
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
Hard cheeses should not be in slices as these dry up

too quickly
x 4
Yoghurt x 4: plain and
various fruit
BAKERY

Presented on refrigerated shelf.If refrigerated shelf
not available, served on crushed ice
:
Croissants: International standards in size and
quality
x 4
Danish Pastries x 4: Substitute cakes not permitted
x 4
Bakery items / breads x 4
10%
4
Laugen Broetchen or Bretzel if combined German, Swiss
& Austrian Geo mix is over 10% Can count as part of
the 4 breads required)
()
Toast (White and Wholemeal)
DW2/28/2013
10%
210%
(-1)
Audit: Check Geo Mix before hotel
visit. If present for less than 10% =
2. If not present for more than 10% =
(-1)
White and brown toast bread in separate baskets

neatly presented.
Page 14 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
BAKERY
EGG STATION
Bread Station
Buffet Presentation
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
Toaster (conveyer type preferred).
2
Audit: If conveyer type = 2
Toaster to be kept free of crumbs
Audit: basic shift crumbs only = 1
Toaster to be cleaned daily to avoid build up of burn

marks on the stainless steel.
Guest Cut Bread
French Bread plus one European style bread loaf on

Bread Board with Bread Knife. White, clean linen or
cotton napkin to cover bread when guest is holding.
(-1)
Audit: Any item missing = (-1)
//
Rolls/Croissants/Danish, etc, in baskets with liners
Accompaniments

Butter Margarine/Butter
Substitute
Butters in individual bowls/baskets adjacent to bread

display.
Imported (New Zealand, Australian, Irish or Danish)
(-1)
Local produce (-1)
x1. x 3(, +)
Honey x 1 plus Jam x 3:(Marmalade, Apricot + 1 other
)
+
Honey + Jam
CEREALS
4
4 types
Presentation
Can be portions or Can be in jam pots or other.For a

definition of "suitable", a Jam Pot has a lid with a
hole on the edge in which the jam spoon/tea spoon
resides.
,
+ 2
Cornflakes, Muesli + 2 others
(-1)
If no Corn Flakes or no Muesli (-1)
in appropriate bowls of same style or can be in

traditional style earthenware pots.Can be in proper
glass cereal pourers but glass must be perfectly
clean.
(-1)
Mixed Bowl styles or non appropriate
= (-1)
serving spoons must be deep enough for a reasonable

quantity of cereals to be spooned out.
Adjacent to Accompaniments.
Chilled Milk - Full Fat
Milk Station
(-1)
If not Chilled = (-1)
Milk - Skim/Semi Skimmed
Soya Milk
75cl
Served in 75cl Jugs, Milk dispenser (Cannot be juice

dispenser) Porcelain or attractive and good quality
glass. Jugs must be kept chilled
DW2/28/2013
(-1)
In Juice dispenser = (-1)
Page 15 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
CEREALS
Milk Station
"
Each Jug must have a "handle label" as well as a

label in front of the jug describing the type of milk
. . . this is because guests may mix up the jugs and
not put them back in front of the right label.
Buffet Presentation
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
(-1)
If in Jugs but not labelled with Jug
Label =(-1)
2
Nuts 2 type
,, ///
Dried fruit. eg, apple / banana / pineapple / Raisins
Accompaniments
Served in appropriate bowls,must be straight-sided

and all bowls of same style and reflecting restaurant
design
Bowls on liner plates if space allows.

:
Service gear: one dessert spoon for each bowl.
Positioning: adjacent to cereals.
FRUIT
Bananas. Hotel optional.

x 3
Compote x 3:
Presentation
Audit: If Banana Present on Buffet.
Bananas served whole (uncut) or sliced in milk.

+2
prunes + 2others
(-1)
If 2 style only = (-1)
In appropriate bowls of same design (can be glass if

quality and look enhances buffet presentation)
(-1)
Mixed Bowl styles or non appropriate
=(-1)
Serving Gear: Table Spoons
Fruit Basket
x 4
Fresh Cut Fruit x 4
Choice of minimum 2 fresh fruits (Apple, Banana or

other)
+ 3
Watermelon + 3 others
Served on appropriate dishes of same design
1
(-1)
Mixed dishes styles or non
appropriate =(-1)
Neatly laid out (symmetrical presentation)
Presentation
51010
Slices between 5mm and 10mm thick- no more than 10 mm
thick
Serving Gear: Tongs
JUICES
DW2/28/2013
Pure Orange Juice
-
Orange Juice - Cordials or artificially flavoured
juice not acceptable
Audit: Freshly squeezed can be

available On Request = 2.
Page 16 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
JUICES
x 3
Other x 3

Juice Station-Preferred if
practical
Buffet Presentation
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
Apple plus 2 others (I.EGrapefruit, Melon, Tomatoe)
All JUICES to be served chilled. If Jugs are used:

Must be placed on refrigerated shelf or in deep
container on ice
Fruit Juices used (Cordials or artificially flavoured

juice not acceptable)
SALAD
Lettuce
:
Cherry tomatoes. Not cut tomatoes as these
deteriorate quickly.
(-1)
If Cut Tomatoes (-1)
Cucumber
x 1
Other salad item x 1
x 2
Condiments x 2
Salad Dressing
Olive oil, vinegar, croutons
(-1)
If one missing = (-1)
, ,
Thousand Island, Vinaigrette, French dressing
(-1)
If one missing = (-1)
-
Dressings must be presented in Sauce Boats on
straight sided bowls (porcelain)
Dressings and condiments placed next to the Salad

Display.
SAUCES
Ketchup
---/
In original glass bottles:- Always on side plate or
square/ rectangular liner
()--/
Mustard (French Dijon): In original bottles:- Always
ACCOMPANIMENTS
--/
Chilli Paste (Sambal): In original bottles:- Always
--/
Chopped Chilli: Hotel optional. I n porcelain bowls:Always on side plate or square/ rectangular liner
21
If Chopped Chilli = 2; If no = 1
Soy Sauce: Porcelain Soy Sauce bottles
DW2/28/2013
Page 17 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
BEVERAGE
1
Chinese (1 type)
Tea Table Service
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
Audit: Choice of Table Teas upon

request. Liptons for Black is
acceptable
1
Black (1 types) International Recognised Brand
Porcelin Tea Pots available
Buffet Presentation
(-1)
If not available = (-1)
2
1
Audit: Well displayed with decoration
= 2. Basic Display = 1
Various types of tea bags in compartmentalised wooden

box.
2 2
Chinese (2 types) Black (2 types) I.E. Earl Grey,

English Breakfast or Other International recognised
style
Tea Display
1
1 Fruit Tea or Flower Tea. I.E.apple, lemon, jasmin
tea
Hot water
English Tea Cups, Saucers. Tea Spoons,

-50cl
Milk-full fat, skimmed in handle labelled 50cl
porcelain jugs
Lemon Slices
Coffee
20
Fresh Brew only. Guests wishing to have a coffee pot

of "Regular Coffee" on Table will be served in China
Coffee Pot, High quality polished stainless steel
vacum pot or Plunger Coffee pot.
Kona Coffee is permitted but must be replaced with
new brew every 20 minutes because it may be bitter
due to over heated.
Individual coffee style to be offered complimentary

if asked for. i.e. Capucchino, Latte (For Executive
Breakfast only)
21
Audit: If standard service format = 2
If only on requset = 1
2
Audit: If offered =2
2
1
Audit: If dedicated server = 2; If no
= 1
Dedicated server for coffee (and tea) service.
All hotels must have Decaffeinated coffee available.
Presentation
Dishes (bowls, platters)
Should all be Chinaware unless: Glass is indicated as

acceptable Silverware (Polished and in good
condition) is available
(-1)
All Bowls, dishes etc of
complimentary design or (-1)
Childrens drink aids available (Plastic cup or

straws)
Presentation
Every item must have a label in English and Chinese.

Japanese and Korean items should also have labels in
that language.
Labels
DW2/28/2013
No Spelling Mistakes
(-1)
If one spelling mistake (-1)
Correct Label for Food Item
(-1)
If one label incorrect = (-1)
Labels design meet 4 Star image
(1)(-1)
Wire clip style signs not acceptable=
(-1). If Dirty = (-1)
Page 18 of 20
Version 3
Presentation
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Replenishment
Buffet Presentation
Meet
Standards
Exceed
Standards
Remarks
100%1
2100%-1
correct -1
30%
Food quantities must be frequently checked and be not
less than 30% full before replenishment
- 16 cm
Side Plates- 16 cm diameter
Breakfast Plate Sizes:
- 22 cm
Dessert Plates- 22 cm diameter
- 28 cm
Main Course plates - 28 cm diameter
Tableware
,
Linen is not stained or damaged
(-1)
Any Damage or Stain (Chair, Table,
Napkin) = (-1)
Linen is well ironed and free of creases
(-1)
Audit: Table, Chair and presentation.
Any Table creased = (-1)
Color coordinated linens (i.e. Pink skirting, yellow

decoration, white table top, green napkins etc is not
acceptable).
2
1
Audit: International Design Layout
=2. Meet basic design criteria = 1
China & Glassware settings match on whole table
2
Audit: Additional points for
creativity i.e. Aqua drinking glasses
& carafe =2
Presentation of the food to Int standards using

Correct China, Local arts and crafts, interesting
utensils, color coordination etc
Food
Hot food is hot, cold food is cold.
(-1)
Audit: One item not hot = (-1)
International cooking standards (No excess oil etc)
Food is of highest quality (No cheap meat cuts, old

vegetables etc)
Presentation
Staff
All staff (Chefs & Service) greet each guest with a

smile and appropriate comment.
All Staff uniforms are clean and defect free.
Staff adhere to corp grooming (i.e men clean shaven)
Audit: Monitor Meats etc

(1)
2
Audit: If one staff does not greet =
(-1). If Staff greet from a distance
who are not serving = 2
21
(-1)
Audit: Rate Uniform design to get 2.
If clean but basic look = 1, if tired
(-1)
1(-1)
Audit: IF 1 non compliance = (-1)
Hotel has fluent English speaking staff on duty to

assist with any guest request.
Staff wearing name badges (Correct Name & Corp

Identity)
No Trainee Name Badges
(-1)
Audit: Check Casuals name. Wrong
name, or No badge = (-1)
(1)
Audit: Any Trainee Tag = (-1)
Staff
DW2/28/2013
Page 19 of 20
Version 3
Hotel Name:____________________
Checked by:_ _
ITEM
Date:2010.12.
PRESENTATION
Below
Standards
-1
EGG STATION
Staff
Buffet Presentation
Meet
Standards
Exceed
Standards
Staff are attentive to guest needs& not gathered in

groups.
Remarks
100%1
2100%-1
correct -1
Audit: Monitor staff attentiveness
Tables cleared and re-set immediately Guest Departs
Cashier
Cashier Station if in Public

View is part of Restaurant
design & guest service.
General
Cashier if in public view is attentive and greeting

guests with a smile and appropriate comment
Audit: Monitor Cashier greetings
Cashier is part of Guest Service Staff and acts

accordingly. Cashier does not sit with head down
behind counter but interacts with guest.
Audit: Monitor Cashier interaction
Cashier station if in public view is tidy and clean.
Audit: Monitor Cashier station - it

is PART of Restaurant
Perception of Restaurant in General (Dcor, Set up

etc)
Audit: Based on International Star

Quality
Perception of Staff Training

Quality
Perception of Staff Attitude

Quality
Perception of Food Quality

Quality
Audit: Check walls, Floor,

Furnishings
---
Restaurant is Clean - Floors- Walls-Work Stations
ADVERTISING
No 3rd party advertising

permitted (Fridges, Table
menu holders etc)
Unless part of current promotion and marketing

sponsorship received in payment.
(1)
Audit: Any Refrigerators with 3rd
party advertisement = (-1)
Points Achieved
141
Total Points Available
165
Achieved %
TOTAL
KEY:
DW2/28/2013
One item incorrect means "Below Standard"

Items as expected is "Meet Standards"
Additional Items or Services "Exceeds Standards"
0.00
85.45
141
85.5%
0.00
-1
1
2
Below Standard mark "-1"
Meet Standards mark "1"
Exceeds Standards mark "2"
Page 20 of 20

自助早餐项目核查评分表 - 四星级酒店 BREAKFAST BUFFET SCORESHEET (4-Star Hotel) ★★★★ Version 3 第三版

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自助早餐项目核查评分表 - 四星级酒店 BREAKFAST BUFFET SCORESHEET (4-Star Hotel) ★★★★ Version 3 第三版

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BREAKFAST BUFFET SCORESHEET (4-Star Hotel)

Eggs Benedict etc

Butter, Oil, Diced Ham, Diced Mushrooms, Tomato

Highly Recommended. May be used in conjunction with

Optional. If carving station present, carving Ham of

Must be at Station at ALL times during opening Hours.

Must be outgoing and greet every guest with

uniform clean and "crisp"

Must speak English. Untill English speaking Chef

Must use spoon when handling ingredients. No direct

Oily food items placed bread to absorb fat/oil from

Food of similar origin to share chafing dish. i.e.

Fish cannot share chafing dish as other food obsorb

Burners should be regularly checked and replaced when

Dishes should be oval, rectangular, square,

Food replenishment is done by kitchen chef (not

service staff) at Buffet. Food display is not removed

JJ Breakfast Scoresheet-4 Star

BREAKFAST BUFFET SCORESHEET (4-Star Hotel)

If replenishment is from the guest side of the

Due to high fat content after cooking, line the

High quality bacon with minimal fat content

Hash Browns, Roesti, Sautee, Lyonaise, Wedges, Cakes

Baked Beans, hotel optional

French Fries are not permitted

Cook small quantities as potatoes do not keep for

Required if English-speaking market over 15%.

Serve in chafing dish, cooking off small quantities

Fried noodle for Chinese market and Udong for

Congee. (Min 1 style)

I.E. Scrambled Eggs (Small portions and not dry), Tea

Chinese Congee with full accompaniements.

I.E.: Pickles, preserved egg, peanuts, preserved

Served in Cane Steamers or appropriate steamers.

Ham of the Bone. No spam permitted.

If no carving station, ham may not be presented in

JJ Breakfast Scoresheet-4 Star

BREAKFAST BUFFET SCORESHEET (4-Star Hotel)

Easily recognizable by style of presentation, Use one

Serve in Chafing Dish, cooking smaller quantities

Count as the 2 noodle dishes required. Set up small

One other dish

Grilled Fish.Hotel optional

Present the following if

Smoked ham plus cold meat

3 Note Seafood is not a

Smoked Salmon: Norwegian or

Lemon (present as condiment

Serve in chafing dish, cooksmaller quantities. As

Cut into wedges, 6 per lemon

Pre-wrapped "sandwich" slices not permitted.

JJ Breakfast Scoresheet-4 Star

BREAKFAST BUFFET SCORESHEET (4-Star Hotel)

Hard cheeses should not be in slices as these dry up

White and brown toast bread in separate baskets

JJ Breakfast Scoresheet-4 Star

BREAKFAST BUFFET SCORESHEET (4-Star Hotel)

Toaster (conveyer type preferred).

Toaster to be kept free of crumbs

Toaster to be cleaned daily to avoid build up of burn

Guest Cut Bread

French Bread plus one European style bread loaf on