creating global hospitality synergy

Detail Product

10.08 Standard Operation Procedures, Kitchen 198 pages

163.00 $

A must have comprehensive selection of kitchen SOP’s, ideal for setting up standards
During the pre-opening phase and as a manual with guidelines for the-day-to-day
Operation and divided into 6 sections: kitchen basics, kitchen operation, food knowledge
Beverage knowledge, culinary operation, kitchen administration

Description

Pre-view pages

 

STANDARD OPERATION PROCEDURES

FOOD & BEVERAGE

KITCHEN

 Agenda

Page 1

_____________________________________________________________________________________________________________________________________________________________________________________________

 

      1. Kitchen Basic

  1. 01 Company Introduction & Mission Statement
  2. 02 Benefits Of Training
  3. 03 Objectives Of Standards
  4. 04 Kitchen Ethics
  5. 05 Achievement Reviews
  6. 06 Personal Hygiene & Grooming
  7. 07 Prevention Of Accidents – First Aid
  8. 08 First Aid Box
  9. 09 Germs In The Kitchen
  10. 10 Equipment Hygiene
  11. 11 Product Hygiene
  12. 12 Handle Routine Cleaning Tasks
  13. 13 Do’s & Don’ts
  14. 14 Staff Behaviour
  15. 15 Staff Responsibilities
  16. 16 Management & Goals
  17. 17 Safety Regulations
  18. 18 Team Work

 

  1. Kitchen Operation

 

  1. 01 Chef’s Standards
  2. 02 Culinary History
  3. 03 Kitchen Design & Structure
  4. 04 Sections
  5. 05 Gardemanger
  6. 06 Butcher
  7. 07 Hot Kitchen
  8. 08 Bakery/Pastry
  9. 09 Artist
  10. 10 Culinary Equipment
  11. 11 Culinary Utensils
  12. 12 Cooling Systems
  13. 13 Mice en Place

 

Page 2

______________________________________________________________________________________________________________________________________________________________________________________________

  1. Food Knowledge

 

  1. 01 Basic Preparation Techniques
  2. 02 Food Supply
  3. 03 Conservation
  4. 04 Nutrition In Food
  5. 05 Additives, Ingredients
  6. 06 Pickling
  7. 07 Curing Of Ham
  8. 08 Smoked Meats & Ham
  9. 09 Meat, Poultry, Game
  10. 10 Fish & Seafood
  11. 11 Lobster
  12. 12 Snails, Oysters, Clams
  13. 13 Caviar
  14. 14 Sushi
  15. 15 Spices
  16. 16 Chili & Spices
  17. 17 Herbs
  18. 18 Fats & Oils
  19. 19 Animal Fat
  20. 20 Dairy Products
  21. 21 Cream
  22. 22 Ice Cream
  23. 23 Butter Mixtures
  24. 24 Italian Cheese
  25. 25 French Cheese
  26. 26 Grain & Cereals
  27. 27 Rice
  28. 28 Pasta, Dumplings, Rice
  29. 29 Pasta
  30. 30 Pizza
  31. 31 Vegetable
  32. 32 Vegetable & Preparation
  33. 33 Salads
  34. 34 Potatoes & Mushrooms
  35. 35 Potato Preparations
  36. 36 Cold Sauces
  37. 37 Hot Sauces
  38. 38 Fruit
  39. 39 Cocoa – Chocolate

 

Page 3

 __________________________________________________________________________________________________________________________________________________________________________

  1. Beverage Knowledge
  1. 01 Coffee
  2. 02 Tea
  3. 03 Beverage & Food, Alcohol
  4. 04 Beverage & Food, Non Alcohol
  5. 05 Method Champenoise
  6. 06 Alcohol Contend In Wine
  7. 07 The White Grapes
  8. 08 The Red Grapes
  9. 09 The Ten Basic Wine Styles – White
  10. 10 The Ten Basic Wine Styles – Red

 

  1. Culinary Operation

 

  1. 01 Menu Planning & Types
  2. 02 A’la Carte & Room Service
  3. 03 Restaurant Buffets, Promotions
  4. 04 Banquet & Catering
  5. 05 Banquet Cocktails
  6. 06 Banquet Cocktails, Menus
  7. 07 Food Preparation In Public

 

  1. Kitchen Administration

 

  1. 01 Market List
  2. 02 Purchasing & Receiving
  3. 03 Handle Store Requisitions
  4. 04 Handle Repair Order
  5. 05 Inventory Control
  6. 06 F&B – Chef Meeting
  7. 07 Log Book
  8. 08 Complaint Handling
  9. 09 Scheduling Staff

 

 Page 4

 ___________________________________________________________________________________________________________________________________________________________________________

 

                                                                                                                        

 

STANDARD OPERATING PROCEDURE

 

 

FOOD & BEVERAGE TASK #:   1.03                                                       
DEPARTMENT : Kitchen TASK:      Objectives of standards
JOB TITLE:        All  Kitchen Staff                EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
 

To understand and learn the

Basics of rules and hotel

Business standards.

 

To clarify standards in the

Everyday operation.

 

To understand action plans.

 

To establish consistently

The best service possible.

 

To control and manage our

Capital and human resources

 

. Definition: Standards

Something set up and established as a rule or

Model for the measure of quality or value.

 

The guest comes first

 

Consider guest expectations.

 

Do things right the first time!!!!

 

Recognize the needs of the guest.

 

Communicate our vision.

 

Keep up communication between your

Supervisor and subordinates.

 

Follow rules and regulations of HI at all times.

 

Remember to be the best and not part of the rest!

 

Train and exercise your tasks and ask for

Help if necessary to improve at all times.

 

 

 

 

 

 

 

 

 

To ensure:

Consistency

Quality control

Management tool

Training tool

 

For every 100 guest who complain, 26 others are silent.

We hear only from 1 out of 27.

 

Those who complain, 91% will

Never return if nothing is done.

 

Every customer who has a

Complaint will tell 8-16 others.

 

82% – 95% of complaining

customers will return, if

something is done to resolve it.

 

It costs 5 times more to attract

A new customer than to keep

An existing one.

PREPARED BY:            

 

APPROVED BY:                 Stefan Schmid
Position:

 

 

Signature:

 

Date:

Position:

Director of

Food & Beverage

Signature:

 

Date:

 

Page 5

 

 

There are no reviews yet.

Be the first to review “10.08 Standard Operation Procedures, Kitchen 198 pages”