Tea Service - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION

Objective: Mandarin Tea Service

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE

Selection of teas:

  • Minimum of 5 kinds of teas to be  offered to guests for selection

Pu Erh


Jasmine


Tie guan yiu (Iron Buddha)


Chrysanthemum


Shou Mei

  • A pot of boiling water to be served on  the side
  • Tea must be served within 3 mins  while guest seated
  • The server should ensure that the tea  as well as the water for brewing and refilling, must reach up to the boiling point (min. 95°C)  
1.Ask the guest while seated, what kind of tea he / she would like to have, we have… (make suggestions)

2.Put a measure of tea leave into a tea pot, pour boiling water over the tea leave, rinse it, pour away the water, fill up the pot with boiling water, serve on an underliner with a cloth mat underneath the pot to avoid dripping while serving

3.Put a ring on the lid of the tea pot, which should indicate the type of tea serving in the pot in mandarin and English

4.Serve ¾ cup of tea to each guests on the table

 
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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