On Trolley Dim Sum Servic - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION

Objective: Dim Sum Service - On Trolley

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
 

1.Various dim sum trolleys which provide steaming hot and freshly-made dim sums are moved around the restaurant by the helpers for the guests to make choices

2.Dim sum card to be used for recording the quantity of dim sum served


Procedure for Dim Sum Card Service:
1.Wheel the trolleys to the guests or their tables
2.Introduce different kinds of dim sums to the guests
3.Put the ordered dim sum items onto the guest table with the required condiments / sauce
4.Mark the quantity on respective block of the card
5.When the guest asks for the bill, the server approaches to his table, pick the card and head to cashier for billing
6.This card must be kept clean at all times on the guest table, and the quantity must be accurately marked

 
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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