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Detail Product
7.12 Standard Operation Procedures – Chinese Restaurant/F&B, 60 pages
50.00 $
A must have comprehensive selection of Chinese Restaurant SOP’s. Ideal for setting standards
During pre-opening and a training manual with guidelines for the day-to-day operation.
Divided into 2 sections: Service Basics & Service experience.
Description
Pre-view pages
Hotel Bangkok
Standard Operation Procedures
Chinese Restaurant
Page 1
_____________________________________________________________________________________________________________________________________________________________________________________________
Agenda
1. Service Basics
1.01 Company Introduction & Mission Statement
1.02 Benefits Of Training
1.03 Objectives Of Standards
1.04 F&B Ethics
1.05 Achievement Reviews
1.06 Personal Hygiene
1.07 Grooming
1.08 Prevention Of Accidents – First Aid
1.09 Germs In The Kitchen – Restaurant
1.10 Do’s & Dont”s
1.11 Scheduling Staff
1.12. Safety Regulations
1.13 Staff Behavior
1.14 Staff Responsibilities
2. Service Experience
2. 01 Breakfast Service
2. 02 Captain’s Order
2. 03 Lunch Service
2. 04 Menu Knowledge
2. 05 Order Taking
2. 06 A’la carte Service
2. 07 Family Style Service
2. 08 Private Dining Room
2. 09 Serving Whole Fish
2. 10 Serving Food Insufficient Space
2. 11 Dim Sum Order
2. 12 Dim Sum Order Guest Fill In
2. 13 Dim Sum Order Trolley
2. 14 Special Dim Sum Order
2. 15 Chinese Tea Service
2. 16 Beverage Service
2. 17 Serving Champagne
2. 18 Serving White Wine
2. 19 Serving Red Wine
2. 20 Serving Hua Tiao Wine
2. 21 Serving Mao Tai
2. 22 Cigarette Service
2. 23 Serving Coffee, English Tea
2. 24 Behavior During Service
2. 25 Checking On Service
2. 26 Guest Complaints To Supervisor
2. 27 Station Set-up
2. 28 Bar Set Up – PDR
2. 29 Handling Guest Enquiry, Complaints
Page 2
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2. 30 Handling Operating Equipment
2. 31 Handling Equipment, Storage Of Linen
2. 32 Pick Up, Deposit Linen
2. 33 Point Of Sales System
2. 34 Restaurant Booked Out
2. 35 Cancellations And Bookings
2. 36 Adjust Table Settings
2. 37 Clearing & Re-setting Table
Page 3
___________________________________________________________________________________________________________________________________________________________________________________________
STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1.1 | ||||
| DEPARTMENT : Chinese Restaurant | TASK: Company Introduction & Mission Statement | ||||
| JOB TITLE: All Restaurant Staff | EQUIPMENT NEEDED: | ||||
| WHAT TO DO | HOW TO DO IT | WHY | |||
|
To understand about company History, policies and procedures.
To understand and know the mission statement by hard.
|
|
To guarantee the best service Possible for all guests at all Times.
To build a sufficient and well Motivated team which is able to give the best. |
|||
| PREPARED BY:
|
APPROVED BY: Stefan Schmid
|
||||
| Position:
|
Signature:
Date: |
Position:
Director of Food & Beverage
|
Signature:
Date: |
||
Page 4
___________________________________________________________________________________________________________________________________________________________________________
STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1. 02 | ||||
| DEPARTMENT : Chinese Restaurant | TASK: Benefits of training | ||||
| JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED: | |||||
| WHAT TO DO | HOW TO DO IT | WHY | |||
|
Understanding the basics of Training, get overall picture Of the training process and Reasons. |
Employee:
Improves self-confidence Increases motivation levels Prepares for promotion Reduces tension and stress
Commitment of all staff Professional growth Participation of all staff Follow up on all subjects Learning by doing it Repeating the tasks Exercise the learnt tasks
Guests: Follow up on the guests needs Show politeness The guest is always right
Supervisor: Can take more responsibility Builds a strong team Decreases absenteeism Builds trust Promotes good relationship
Hotel: Increases productivity, Reduces cost Decreases safety hazard Creates a better image Builds repeat business Attracts potential employees Increases efficiency. |
Prevents disorganization To incorporate standards To inforce Holiday Inn’s Principles. To encourage teamwork
Provides high quality product Insures a proper service Raises their level of satisfaction They get their money worth
|
|||
| PREPARED BY:
|
APPROVED BY: Stefan Schmid | ||||
| Position:
Restaurant Manager
|
Signature:
Date: 23.03.05 |
Position:
Director of Food & Beverage
|
Signature:
Date: 23.03.05 |
||
Page 5
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