Dim Sum Service - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: Dim Sum Service - Steam to Order - Order to be Taken by Server

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.Use of POS system or Captain's Order procedure

2.When the quantity of dim sum in the order differ from the number of guests on the table, service associate should ask the guest whether the quantity of the ordered dim sum should be adjusted accordingly

Procedure for Using of POS System:
1.Dim Sum menu is introduced to the guest
2.Service associate requires to take down all dim sum items clearly and correctly ordered by the guests, goes to the POS station to key in the orders accordingly
3.When the dim sum is ready, the dim sum cook is required to bring the cooked items to the pantry section for delivery
4.Pantry Head assign the staff of this area to deliver the dim sums to the specific table with required condiments immediately, and serve directly onto the guest table under safety condition.
5.Cross-out the served items from the copy of the order slip

Procedure for Using of Captain's Order:
1.Dim Sum menu is introduced to the guest
2.Service associate requires to write down all dim sum items clearly
and correctly on the Captain's Order. Fill in the table number, date, cover and waiter code before passing it to the respective section
3.When the dim sum is ready, the dim sum cook is required to bring the cooked items to the pantry for delivery
4.Pantry Head to assign the staff of this section to deliver the dim sum to the specific table with required condiments immediately, and serve directly onto the guest table under safety condition
5.Cross-out the served items from the copy of the order slip

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