creating global hospitality synergy

Detail Product

7.12 Standard Operation Procedures – Chinese Restaurant/F&B, 60 pages

50.00 $

A must have comprehensive selection of Chinese Restaurant SOP’s. Ideal for setting standards
During pre-opening and a training manual with guidelines for the day-to-day operation.
Divided into 2 sections: Service Basics & Service experience.

Description

Pre-view pages

 

Hotel Bangkok

 

Standard Operation Procedures

 

Chinese Restaurant

 

Page 1

_____________________________________________________________________________________________________________________________________________________________________________________________

Agenda

1. Service Basics

1.01 Company Introduction & Mission Statement
1.02 Benefits Of Training
1.03 Objectives Of Standards
1.04 F&B Ethics
1.05 Achievement Reviews
1.06 Personal Hygiene
1.07 Grooming
1.08 Prevention Of Accidents – First Aid
1.09 Germs In The Kitchen – Restaurant
1.10 Do’s & Dont”s
1.11 Scheduling Staff
1.12. Safety Regulations
1.13 Staff Behavior
1.14 Staff Responsibilities

2. Service Experience

2. 01 Breakfast Service
2. 02 Captain’s Order
2. 03 Lunch Service
2. 04 Menu Knowledge
2. 05 Order Taking
2. 06 A’la carte Service
2. 07 Family Style Service
2. 08 Private Dining Room
2. 09 Serving Whole Fish
2. 10 Serving Food Insufficient Space
2. 11 Dim Sum Order
2. 12 Dim Sum Order Guest Fill In
2. 13 Dim Sum Order Trolley
2. 14 Special Dim Sum Order
2. 15 Chinese Tea Service
2. 16 Beverage Service
2. 17 Serving Champagne
2. 18 Serving White Wine
2. 19 Serving Red Wine
2. 20 Serving Hua Tiao Wine
2. 21 Serving Mao Tai
2. 22 Cigarette Service
2. 23 Serving Coffee, English Tea
2. 24 Behavior During Service
2. 25 Checking On Service
2. 26 Guest Complaints To Supervisor
2. 27 Station Set-up
2. 28 Bar Set Up – PDR
2. 29 Handling Guest Enquiry, Complaints

Page 2

___________________________________________________________________________________________________________________________________________________________________________________________

2. 30 Handling Operating Equipment
2. 31 Handling Equipment, Storage Of Linen
2. 32 Pick Up, Deposit Linen
2. 33 Point Of Sales System
2. 34 Restaurant Booked Out
2. 35 Cancellations And Bookings
2. 36 Adjust Table Settings
2. 37 Clearing & Re-setting Table

Page 3

___________________________________________________________________________________________________________________________________________________________________________________________

 

STANDARD OPERATING PROCEDURE

 

FOOD & BEVERAGE TASK #:  1.1                                                       
DEPARTMENT : Chinese Restaurant TASK:    Company Introduction & Mission Statement
JOB TITLE:         All  Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO                    HOW TO DO IT WHY
 

To understand about company

History, policies and procedures.

 

 

To understand and know the mission statement by hard.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To guarantee the best service

Possible for all guests at all

Times.

 

 

 

To build a sufficient and well

Motivated team which is able to give the best.

PREPARED BY:              

 

APPROVED BY:                 Stefan Schmid

 

Position:

 

 

Signature:

 

Date:

Position:

Director of

Food & Beverage

 

Signature:

 

Date:

 

Page 4

 ___________________________________________________________________________________________________________________________________________________________________________

 

STANDARD OPERATING PROCEDURE

 

FOOD & BEVERAGE TASK #:  1. 02                                                       
DEPARTMENT : Chinese Restaurant TASK:     Benefits of training
JOB TITLE:         All  Restaurant Staff          EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
 

Understanding the basics of

Training, get overall picture

Of  the training process and

Reasons.

Employee:

Improves self-confidence

Increases motivation levels

Prepares for promotion

Reduces tension and stress

 

Commitment of all staff

Professional growth

Participation of all staff

Follow up on all subjects

Learning by doing it

Repeating the tasks

Exercise the learnt tasks

 

Guests:

Follow up on the guests needs

Show politeness

The guest is always right

 

Supervisor:

Can take more responsibility

Builds a strong team

Decreases absenteeism

Builds trust

Promotes good relationship

 

Hotel:

Increases productivity, Reduces cost

Decreases safety hazard

Creates a better image

Builds repeat business

Attracts potential employees

Increases efficiency.

 

Prevents disorganization

To incorporate standards

To inforce Holiday Inn’s

Principles.

To encourage teamwork

 

 

 

 

 

 

 

 

 

Provides high quality product

Insures a proper service

Raises their level of satisfaction

They get their money worth

 

 

PREPARED BY:            

 

APPROVED BY:                 Stefan Schmid
Position:

Restaurant Manager

 

Signature:

 

Date: 23.03.05

Position:

Director of

Food & Beverage

 

Signature:

 

Date: 23.03.05

Page 5

 

There are no reviews yet.

Be the first to review “7.12 Standard Operation Procedures – Chinese Restaurant/F&B, 60 pages”