Sheet1

Action plan to control the breakages

SPECIFIC MEASURABLE ACCOUNTABLE REASONABLE STATUS

How will you

know when the
Outlet What is to be Who will ultimately be What are the realistic action steps that When will each
Objective is
achieved- the accountable for need to be taken to achieve the action step be
achieved? What
Objective? achieving the objective? objective? completed?
is the measure
of success?

CCG pricing list to be kept on the walls at

the back area, to make get the awareness
Dty manager F&B in the team. 25th May

Breakage report have to be made everyday

in the evening by stewarding supervisor
along with the restaurant manager/captain
and same to be notified with the breakage
Stewarding Executive details to the departmental heads Everyday

Usage of f&b support crockery, cutlery and

glassware by kitchen team to be stopped
Sous chef immediately. Everyday

Training has to be conducted on handling

Dty manager F&B CCG at Restaurants. Weekly once
Need a plate stacking rack for the
F&B Manager crockeries

Trainings should be taken on decoise

Dty manager F&B system with the team Weekly once

Back area should be manned with

Stewarding Executive & stewarding supervisor and service
Executive – f&b associate all the time. Everyday

Door stoppers to be fixed at the Pi service

Engineering doors at the earliest 20th May
How to control the
breakages in the Religious inventory should be taken at the
PI, OHM & IRD restaurants Breakage report Stewarding Executive end of the month. Every month end

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