Order Taking - Club F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: Order Taking  
Needs: Greet the guests by name
Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER’S NOTE
  1. The service associate approaches the guests with a writing pad and a pen in the hands, listen and write down what the guest ordered
2. Greet the guests by name
3. Make appropriate recommendations, advise portion size /  combination   
4. Repeat order  
5. Thank you for the orders
 

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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