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Detail Product
7.08 Standard Operation Procedures – Restaurant / F&B, 231 pages
184.00 $
A must have comprehensive selection of F&B SOP’s ideal for setting your standards During pre-opening and a manual with guidelines for the day-to-day operation.
Divided into 7 sections: service experience, beverage basics, beverage service, food knowledge, guest experience, restaurant operation, service skills and attitude
Description
Pre-view pages
STANDARD OPERATING PROCEDURES
FOOD & BEVERAGE
RESTAURANT
AGENDA
1. Service Experience
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 & Don’ts
1. 11 Scheduling Staff
1. 12 Safety Regulations
1. 13 Staff Behavior
1. 14 Staff Responsibilities
2. Beverage Basics
2. 01 Tea
2. 02 Coffee
2. 03 Method Champenoise
2. 04 Alcohol Contend In Wine
2. 05 The White Grapes
2. 06 The Red Grapes
2. 07 Tasting Wine
2. 08 Decanting Wine
2. 09 The Temperature For Serving Wine
2. 10 The Ten Basic Wine Styles – White
2. 11 The Ten Basic Wine Styles – Red
3. Beverage Service
3. 01 Restaurant
3. 02 Bar
3. 03 Kinds Of Beverage Service
3. 04 Alcoholic Beverage Service
3. 05 Aperitifs
3. 06 Beer
3. 07 Cocktails
3. 08 Liqueurs
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3. 09 Port & Sherry
3. 10 White – Rose Wine
3. 11 Red Wine
3. 12 Champagne
3. 13 Soft Drinks
3. 14 Serving Fresh/Canned Juice
3. 15 Iced Tea, Iced Coffee
3. 16 Flambé’ Coffee
3. 17 Coffee
3. 18 Tea
4. Food Knowledge
4. 01 Basic Food Preparation
4. 02 Dairy Products
4. 03 Cocoa-Chocolate
4. 04 Food & Alcoholic Beverage
4. 05 Fruit
4. 06 Ice Cream
4. 07 Italian Cheese
4. 08 Pasta, Dumplings, Rice
4. 09 Pizza
4. 10 Fish & Seafood
4. 11 Oysters, Snails, Clams
4. 12 Lobster
4. 13 Sushi
4. 14 Caviar
4. 15 Meat, Poultry, Game
4. 16 Kitchen Sections
5. Guest Experience
5. 01 First Impression
5. 02 Greeting, Welcome & Seating
5. 03 General Service Rules
5. 04 Service Sequence
5. 05 Taking Restaurant Reservation
5. 06 Order Taking
5. 07 Taking The Order – Room Service
5. 08 Taking Down The Order
5. 09 Order Delivery – Room Service
5. 10 Menu Presentation
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5. 11 Bread And Butter Service
5. 12 Service Of Food
5. 13 Adjusting Covers
5. 14 Follow Up
5. 15 Complaint Handling
5. 16 Billing & Payment
5. 17 Check Sequence
5. 18 Clearing Table & Check
5. 19 Placing Of Tooth Picks
5. 20 Cigar Service
5. 21 Cigarette Service
5. 22 Breakfast
5. 23 Behaving During Service
5. 24 Checking On Service
5. 25 Telephone Etiquette
5. 26 Restaurant Booked Out
5. 27 Cancellations And Bookings
5. 28 Clearing And Re-Setting The Table
5. 29 The Fine Art Of Observation
5. 30 Farewell And Departure
5. 31 Restaurant Clearing
6. Restaurant Operation
6. 01 Research Market Trends
6. 02 Opening Procedures
6. 03 The 6 Principles Of Guest service
6. 04 Accessibility & Location
6. 05 Outlet Set Up
6. 06 Mise En Place
6. 07 Back Area Duties
6, 08 Guest History Cardex
6. 09 Guest Supply Linen
6. 10 Replenish Linen
6. 11 Handle Routine Cleaning Tasks
6. 12 The Pantry
6. 13 Handle Store Requisitions
6. 14 Inventory Control
6. 15 Repair Order
6. 16 Trolley And Tray Collection
6. 17 Log Book
6. 18 K.O.T. Captain’s Order
6. 19 A’La Carte Room Service
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6. 20 Door Knob
6. 21 Buffet, Promotions
6. 22 Buffet Service
6. 23 Banquet & Catering
6. 24 Banquet Cocktails – Menus
6. 25 Budget, Forecast
6. 26 Daily Outlet Briefing
6. 27 Briefing Guide
6. 28 F&B Meeting
6. 29 Closing Procedures
6. 30 Distribute Incentives – Tips
6. 31 First Aid Box
6. 32 Station Set-Up
6. 33 Station Set-Up Details
6. 34 Duties Of Pool Boy
6. 35 Menu Planning & Types
6. 36 Handling Operating Equipment
6. 37 Point Of Sales System
7. Service Skills & Attitude
7. 01 Up-selling
7. 02 Cost Reducing Methods
7. 03 Discipline
7. 04 Team Briefing
7. 05 Training Your Team
7. 06 Tip Distribution
7. 07 Staff Scheduling
7. 08 Performance Appraisal
7. 09 Assignment Of Duties
7. 10 Staff Attendance
7. 11 Ability To Overcome Resistance
7. 12 Check Point For Supervisor
7. 13 Willingness To Serve
7. 14 Capacity To Take Orders From Seniors
7. 15 Cheerful Attitude Towards Work & People
7. 16 Cordial Interaction With All
7. 17 Pride In Work
7. 18 Tact And Initiative
7. 19 Representative Of A Organisation
7. 20 Honesty
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STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1.05 | |||
| DEPARTMENT : Restaurant | TASK: Achievement Reviews | |||
| JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED: | ||||
| WHAT TO DO | HOW TO DO IT | WHY | ||
|
Prepare Achievement Review form
|
· Fill in Achievement Review report with the following details:
a. Staff name b. Job title c. Department d. Starting date e. Date of last evaluation · Fill in the job tasks
|
All achievement reviews must be completed by the target date. In all cases, all information from the interview must be kept in the utmost confidence. |
||
|
Interview staff |
· Meet with the staff to ensure their performance is based on the job tasks
· Evaluate, explain and discuss the performance, strengths, and areas for improvement
· Tick the appropriate rating level
· Set a target date for improvement, if necessary
· Ask for the employee’s comments and fill in the appropriate column.
· Request staff for signature
|
Friendly and approachable
Fair and tactful
Good judgment
Clear and complete details
As per training procedure |
||
|
Send the form to the F&B Manager |
· Send the completed form to the F&B Manager for signature
· Send he original to the Personnel Office and copy to the Training Department. One copy is kept by the Outlet Manager for reference and one copy to be given to the staff member
|
Timely
Complete
Legible
|
||
| PREPARED BY:
|
APPROVED BY: | |||
| Position:
Restaurant Manager
|
Signature:
Date: 23.03.05 |
Position:
Director of Food & Beverage
|
Signature:
Date: 23.03.05 |
|
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