Family Style Service - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: Family Style Service

Needs: To express to guests to enjoy the dish

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
  1.When the guests place the order, the service associate must check with the guests how they want their foods to be served, family style means the food ordered will be served more less at the same time on the guest table for them to help themselves
2.Foods to be placed onto the table directly with a serving spoon / gears on the side of the dish for the guests to help themselves
3.Before the dish is placed on the dining table, the server must ensure that there is sufficient space to put the dish on. If there is no more space, the server should take one or two dishes out of which have been consumed the most part, transfer the left over to a small plate and put them back on the table, certainly the guests must be  informed before doing that
4.Do not put the dish on top of other plates
 
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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