Handling / Storage of Linen - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

INTRODUCTION

Objective: Handling / Storage of Linen

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 
  • Fill up the linen record book with details
  • Date
  • Items
  • Restaurant count
  • Laundry count
  • Issued by linen room
  • Received by
  • Balance carry forward
  • Collect clean linen  
  • To ensure that there is no discrepancy  
  • If there is shortage, to indicate the amount in the record book (under balance carry forward)  
  • To ensure that linen attendant signs in the  linen record book
  • Bring the linen back to the restaurant
  • Arrange the linen into the linen cabinet  properly stack it neatly accordingly to the items

 
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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