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STANDARD OPERATING PROCEDURES

FOOD & BEVERAGE - RESTAURANT

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 Behaviour
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
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
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
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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