Checking On Service - F & B SOP

Twitter icon
Facebook icon
Google icon
LinkedIn icon

F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

INTRODUCTION

Objective: Checking On Service

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.  Frequent check on service in a helpful and professional manner

2.  Ensure that the tables are not shaking

3.  Ensure that the tables and chairs are properly set and clean

4.  Ensure that the surrounding of the table is clean especially when resetting for new customers

5.  Ensure that the ordered food arrived correctly, in sequence and on time

6.  To check with the guest whether the food ordered are sufficient, any additional dishes, rice, side dishes to be added

7.  Check with the guests how do they enjoy the food

8.  To make recommendations professionally

9.  To check the table is well taken care of

10. To check whether the table is kept clean

11.  To check additional drinks are offered and served

12.  To ensure the tea served is hot and the thickness of tea is preferable to the guest

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

Add new comment

By submitting this form, you accept the Mollom privacy policy.