A La Carte Dining Service - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: A La Carte Dining 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.Foods to be placed onto the guest table directly by the runner under safety condition, service require special techniques and skill such as: debone fish, portioning / carving … etc must be carried out by experienced staff
2.To announce the name of the dish when putting onto the guest  table, advise the guests the condiments / sauce served with the dish
3.To express to guests to enjoy the dish
4.Observes whether rice is / should be served with the meal
5.Check whether the food served are sufficient / any more rice / side order to add
6.Make sure that all food ordered have been served correctly and in normal preparation time
7.Transfer the left over food to a small plate in order to make room to put on other dish(es)  
8.When guests have finished their meal, remove the dishes - guest must be acknowledged and check with guests whether those left over foods need to be packed and take away
9.Remove the settings
10.Clean the lazy susan, serve the guests with new cups and fresh tea, hot towels, remove the old tea cups
11.Serve dessert and fruit
12.Put the table decoration back on the table
13.Get the bill ready for settlement
 
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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