Menu Knowledge - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: Menu Knowledge

Needs: To describe the dishes on the menu to the guest in a simple and clear way

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
  1.To describe the dishes on the menu to the guest in a simple and clear way
2.To pronounce all food items in the menu accurate
3.To know the ingredients and cooking method of all items on the menu
4.To know the preparation time of each dish
5.To know what condiments and / or sauce to serve with the dish
6.To know how the dish should be served  
7.To know which section of kitchen to produce the dish
8.To know what are the daily specials and seasonal ingredients
9.To know what item is out of stock
10.To know which are the signature dishes of the restaurant
11.To know what else can be proposed to guest in terms of cooking method besides the one listed and make appropriate  recommendations
12.To know the selling price of the dish
13.To know the portion size of each dish and give appropriate advises to the guest especially those served in pieces
14.To know the history and the place of origin of the ingredients or dishes
 
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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