creating global hospitality synergy
Detail Product
10.08 Standard Operation Procedures, Kitchen 198 pages
163.00 $
A must have comprehensive selection of kitchen SOP’s, ideal for setting up standards
During the pre-opening phase and as a manual with guidelines for the-day-to-day
Operation and divided into 6 sections: kitchen basics, kitchen operation, food knowledge
Beverage knowledge, culinary operation, kitchen administration
Description
Pre-view pages
STANDARD OPERATION PROCEDURES
FOOD & BEVERAGE
KITCHEN
Agenda
Page 1
_____________________________________________________________________________________________________________________________________________________________________________________________
1. Kitchen Basic
- 01 Company Introduction & Mission Statement
- 02 Benefits Of Training
- 03 Objectives Of Standards
- 04 Kitchen Ethics
- 05 Achievement Reviews
- 06 Personal Hygiene & Grooming
- 07 Prevention Of Accidents – First Aid
- 08 First Aid Box
- 09 Germs In The Kitchen
- 10 Equipment Hygiene
- 11 Product Hygiene
- 12 Handle Routine Cleaning Tasks
- 13 Do’s & Don’ts
- 14 Staff Behaviour
- 15 Staff Responsibilities
- 16 Management & Goals
- 17 Safety Regulations
- 18 Team Work
- Kitchen Operation
- 01 Chef’s Standards
- 02 Culinary History
- 03 Kitchen Design & Structure
- 04 Sections
- 05 Gardemanger
- 06 Butcher
- 07 Hot Kitchen
- 08 Bakery/Pastry
- 09 Artist
- 10 Culinary Equipment
- 11 Culinary Utensils
- 12 Cooling Systems
- 13 Mice en Place
Page 2
______________________________________________________________________________________________________________________________________________________________________________________________
- Food Knowledge
- 01 Basic Preparation Techniques
- 02 Food Supply
- 03 Conservation
- 04 Nutrition In Food
- 05 Additives, Ingredients
- 06 Pickling
- 07 Curing Of Ham
- 08 Smoked Meats & Ham
- 09 Meat, Poultry, Game
- 10 Fish & Seafood
- 11 Lobster
- 12 Snails, Oysters, Clams
- 13 Caviar
- 14 Sushi
- 15 Spices
- 16 Chili & Spices
- 17 Herbs
- 18 Fats & Oils
- 19 Animal Fat
- 20 Dairy Products
- 21 Cream
- 22 Ice Cream
- 23 Butter Mixtures
- 24 Italian Cheese
- 25 French Cheese
- 26 Grain & Cereals
- 27 Rice
- 28 Pasta, Dumplings, Rice
- 29 Pasta
- 30 Pizza
- 31 Vegetable
- 32 Vegetable & Preparation
- 33 Salads
- 34 Potatoes & Mushrooms
- 35 Potato Preparations
- 36 Cold Sauces
- 37 Hot Sauces
- 38 Fruit
- 39 Cocoa – Chocolate
Page 3
__________________________________________________________________________________________________________________________________________________________________________
- Beverage Knowledge
- 01 Coffee
- 02 Tea
- 03 Beverage & Food, Alcohol
- 04 Beverage & Food, Non Alcohol
- 05 Method Champenoise
- 06 Alcohol Contend In Wine
- 07 The White Grapes
- 08 The Red Grapes
- 09 The Ten Basic Wine Styles – White
- 10 The Ten Basic Wine Styles – Red
- Culinary Operation
- 01 Menu Planning & Types
- 02 A’la Carte & Room Service
- 03 Restaurant Buffets, Promotions
- 04 Banquet & Catering
- 05 Banquet Cocktails
- 06 Banquet Cocktails, Menus
- 07 Food Preparation In Public
- Kitchen Administration
- 01 Market List
- 02 Purchasing & Receiving
- 03 Handle Store Requisitions
- 04 Handle Repair Order
- 05 Inventory Control
- 06 F&B – Chef Meeting
- 07 Log Book
- 08 Complaint Handling
- 09 Scheduling Staff
Page 4
___________________________________________________________________________________________________________________________________________________________________________
STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1.03 | ||||
| DEPARTMENT : Kitchen | TASK: Objectives of standards | ||||
| JOB TITLE: All Kitchen Staff EQUIPMENT NEEDED: | |||||
| WHAT TO DO | HOW TO DO IT | WHY | |||
|
To understand and learn the Basics of rules and hotel Business standards.
To clarify standards in the Everyday operation.
To understand action plans.
To establish consistently The best service possible.
To control and manage our Capital and human resources |
. Definition: Standards Something set up and established as a rule or Model for the measure of quality or value.
The guest comes first
Consider guest expectations.
Do things right the first time!!!!
Recognize the needs of the guest.
Communicate our vision.
Keep up communication between your Supervisor and subordinates.
Follow rules and regulations of HI at all times.
Remember to be the best and not part of the rest!
Train and exercise your tasks and ask for Help if necessary to improve at all times.
|
To ensure: Consistency Quality control Management tool Training tool
For every 100 guest who complain, 26 others are silent. We hear only from 1 out of 27.
Those who complain, 91% will Never return if nothing is done.
Every customer who has a Complaint will tell 8-16 others.
82% – 95% of complaining customers will return, if something is done to resolve it.
It costs 5 times more to attract A new customer than to keep An existing one. |
|||
| PREPARED BY:
|
APPROVED BY: Stefan Schmid | ||||
| Position:
|
Signature:
Date: |
Position:
Director of Food & Beverage |
Signature:
Date: |
||
Page 5
Be the first to review “10.08 Standard Operation Procedures, Kitchen 198 pages”
Related Products
There are no reviews yet.