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Detail Product
8.04 Standard Operation Procedures – F&B & Bar 301 pages
247.00 $
A must have comprehensive selection of Bar/Beverage Sop’s, ideal for setting your
standards during pre-opening and a manual with guidelines for the day-to-day
operation. Divided into 6 sections: service experience, beverage basics ( liqueur, wine, beer, spirits, champagne etc.) food knowledge, beverage service, guest experience, bar-operation
Description
Pre-view pages
Standard Operating Procedures
Food & Beverage – Bar
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 Bar – Restaurant
1. 10 Do’s & Don’ts
1. 11 Scheduling Staff
1. 12 Safety Regulations
1. 13 Equipment Hygiene
1. 14 Staff Behaviour
1. 15 Staff Responsibilities
1. 16 Teamwork
2. Beverage Basics
2. 01 Coffee
2. 02 Coffee Basics
2. 03 Tea
2. 04 Fruit & Juice
2. 05 Cider
2. 06 Introduction Alcohol
2. 07 Wine Making
2. 08 Wine & The Red Grapes
2. 09 Wine & The White Grapes
2. 10 Wine & The Ten Basic Wine Styles – White
2. 11 Wine & The Ten Basic Wine Styles – Red
2. 12 Wine Glossary
2. 13 Wine Tasting
2. 14 Wine & Temperature For Serving
2. 15 Wine & Alcohol Content
2. 16 Wine & Decanting
2. 17 Wine & Health
2. 18 Method Champenoise
2. 19 Champagne By The Bottle
2. 20 Fortified Wine
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2. 21 Liqueur Glossary
2. 22 Vermouth
2. 23 Rum
2. 24 Gin
2. 25 Tequila
2. 26 Port
2. 27 Vodka
2. 28 Beer Glossary
2. 29 General Bar Terms
2. 30 Brandy Cognac
2. 31 Whiskey
2. 32 Bar Drink List Structure
2. 33 Daily Bar Stock
2. 34 Liqueur Gravity Chart
3. Food Knowledge
3. 01 Dairy Products
3. 02 Cocoa – Chocolate
3. 03 Food & Alcoholic Beverage
3. 04 Food & Non Alcohol Beverage
3. 05 Fruit
3. 06 Ice Cream
3. 07 Spices
3. 08 Herbs
4. Beverage Service
4. 01 Restaurant
4. 02 Bar
4. 03 Kinds Of Beverage Service
4. 04 Alcoholic Beverage Service
4. 05 Aperitifs
4. 06 Beer
4. 07 Cocktails
4. 08 Liqueurs
4. 09 Port & Sherry
4. 10 White-Rose Wine
4. 11 Red Wine
4. 12 Champagne
4. 13 Spirits
4. 14 Soft Drinks
4. 15 Serving Fresh – Canned Juice
4. 16 Iced Tea, Iced Coffee
4. 17 Flambe’ Coffee
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4. 18 Coffee
4. 19 Tea
4.20 Cold & Hot Drinks
5. Guest Experience
5. 01 First Impression
5. 02 Greeting, Welcome & Seating
5. 03 Greeting and Seating
5. 04 General Service Rules
5. 05 Service Sequence At The Bar
5. 06 Bar Duties
5. 07 Taking Bar Reservation
5. 08 The 6 Principles Of Guest Service
5. 09 Taking The Order Room Service
5. 10 Taking Down The Order
5. 11 Menu Presentation
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 & Cheque
5. 19 Placing Of Tooth Picks
5. 20 Cigar Service
5. 21 Cigar Knowledge For Guest & Staff
5. 22 Cigarette Service
5. 23 Breakfast Service
5. 24 Farewell And Departure
5. 25 Restaurant Clearing
5. 26 Bar Clearing
5. 27 Setting Up Bar Tables
5. 28 Guest Focus
5. 29 Pool Service
5. 30 Toasts Around The World
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6. Bar Operation
6. 01 Research Market Trends
6. 02 Accessibility & Location
6. 03 Opening Procedures
6. 04 Cocktail Recipes Template
6. 05 Beverage Production List
6. 06 Glasses
6. 07 Outlet Set Up
6, 08 Bartending Utensils
6. 09 Professional Technical Terms
6. 10 Mice En Place
6. 11 International Pouring Units
6. 12 Back Area Duties
6. 13 Duties Of Pool Boy
6. 14 Types Of Service Bars
6. 15 Guest History Cardex
6. 16 Guest Supply Linen
6. 17 Replenish Linen
6. 18 Handle Routine Cleaning Tasks
6. 19 Handle Store Requisitions
6. 20 Inventory Control
6. 21 Repair Order
6. 22 Trolley And Tray Collection
6. 23 Log Book
6. 24 K.O.T. Captain’s Order
6. 25 A’la Carte & Room Service
6. 26 Buffets, Promotions
6. 27 Banquet & Catering
6. 28 Buffet Service
6. 29 Banquet Cocktails – Menus
6. 30 Budget, Forecast
6. 31 Daily Outlet Briefing
6. 32 F&B Meeting
6. 33 Closing Procedures
6. 34 Distribute Incentives – Tips
6. 35 Menu Planning & Types
6. 36 First Aid Box
6. 37 Preparing Fruit Garnish
6. 38 Replenish Stock
6. 39 How To Dispense Beverage Via Micro
6. 40 How To Handle Draft Machine
6. 41 How To Handle Stocks
6. 42 History Of The Cocktail Shaker
6. 43 Standard bar Measurements
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STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1.03 | ||||
| DEPARTMENT : Beverage | TASK: Objectives of standards | ||||
| JOB TITLE: All Beverage 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.
|
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| PREPARED BY:
|
APPROVED BY: | ||||
| Position | Signature:
Date: |
Position:
Director of Food & Beverage |
Signature:
Date: |
||
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