Service of Special Dim Sums - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION

Objective: Service of Special Dim Sums

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.Few special dim sums to be prepared by the dim sum / Ex Chef every week at their discretion


2.Manager to assign service staff to sell those items directly to the guest's tables by going around the restaurant with tray

3.Server to issue captain's order for each item sold, and pass the copies to all concerned sections ie: cashier, pantry …

 
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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