creating global hospitality synergy
Detail Product
10.05 Kitchen Manual & Life Safety Inspection, 50 pages
42.00 $
This kitchen manual covers topics as: kitchen sections & layout, concepts, facilities
And asset equipment, marketing objectives, daily operation, promotion and merchandising
Personnel, HR & training, accounting & storage, inventory, service policies, check lists
Description
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Kitchen Manual & Life Safety Inspection
WESTERN KITCHEN
All DAY DINING
“THE RESTAURANT”
ROOM SERVICE
OPERATING MANUAL
Page 1
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LOCATION
Situated at the Basement Level (Level B1)
of the Hotel Easily accessible by the two service elevator
or the stairway.
The Kitchen is just near the Restaurant
Page 2
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THE RESTAURANT
CONCEPT
Restaurant is the name given in Asia and specially in Thailand for restaurant serving local specialties, they do not have gourmet service but they are serving gourmet dishes and specialties Normally, the service is platted.
The Restaurant will also serve breakfast, dinner and supper.
The service from the kitchen should be quick and efficient serving high quality products and constant quality following recipes card and picture on the dishes.
Page 3
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THE ALL DAY DINING
KITCHEN CONCEPT
The Western Kitchen as being drawn and built to prepare all specialities
from the menu with all facilities to be self-operating.
Cold kitchen with air condition, refrigerator, salad counter,
Ice cream cabinet, toaster, meat slicer, mixer, etc.
Walk in cooler and freezer
Kitchen preparation area
Western and Eastern range, food warmer, rice cooker, convection steaming oven,
Deep fryer, open burner, grill and top fry, salamander and microwave oven
Ice cream machine
Store room with shelves
Dishwashing area with sterilize and stewarding store.
Cold and hot serving counter
Page 4
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ROOM SERVICE CONCEPT
The room service is operating all day around. The menu is coming
mainly from the Coffee shop menu.
After certain hours, especially during night, some of the dishes are
not available.
Breakfast is available all around the day.
– 26 cm plate will be used for hot dishes with assorted s/s cover.
Hot and cold dishes have to be sent all together. The hot kitchen and Gardemanger to work in regard.
– Pastry also as to be stored in sufficient quantity in the Gardemanger .
Page 5
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