Captain's Order - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: Captain's Order

Needs: The orders should be written on the captain's order according to the section where the products are produced

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.A property where uses the captain's order as ordering system, the procedure of order taking should be applied, when the order is written on the captain's order, the service associate must fill in all details i.e. table number, number of person, Waiter, Date

2. The orders should be written on the captain's order according to the section where the products are produced   

3. All copies to be handed to cashier for verification, meanwhile the casher's copy will be kept by the cashier, the service associate should then take the rest of the copies to the pantry for distribution to the specific sections with the number of clips according to the number of dishes stated, the number marked on the clips should be same as the table number stated on the captain's order

4. Waiter's copy should be kept in the service station for reference, item that has been served, should be crossed out by the server

 
Prepared by: Reviewed by: Approved by:
Designation: Designation: F&B Director Designation: General Manager
Sign & Date:  Sign & Date:  Sign & Date:
Categories: 
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