Description
GENERAL RESTAURANT S.O.P
BASIC PHRASEOLOGY FOR FOOD AND BEVERAGE
FOOD AND BEVERAGE DO'S AND DON'T'S
GROOMING STANDARD
HYGIENE GUIDELINES
LOST AND FOUND
MISSION STATEMENT
VISION STATEMENT
CORPORATE VALUES
F&B OBJECTIVES AND ROLES
HOW TO UPSELL FOOD ITEMS
HOW TO PROPOSE ANOTHER DRINK
HOW TO CROSS-SELL PRODUCT (F&B OUTLETS)
HOW TO DO SUGGESTIVE SELLING
HOW TO SUGGEST MENU ITEMS
HOW TO ANSWER A TELEPHONE CALL
HOW TO TRANSFER A TELEPHONE CALL
HOW TO PUT CALLER ON HOLD
HOW TO TAKE A MESSAGE
HOW TO TAKE A RESERVATION THROUGH TELEPHONE
HOW TO RECONFIRM RESERVATION THROUGH TELEPHONE
HOW TO HANDLE GUEST INQUIRY
OFFICIAL LANGUAGUE (HOW TO PRINT F&B COLLATERALS)
INTERNAL PROMOTIONS COMMUNICATION FLOW
EXTERNAL PROMOTIONS COMMUNICATION FLOW
ÚSING RECYCLED PAPER (PHOTOCOPY / PRINTING DOCUMENTS)
DUTY ROSTER GUIDELINES
EMAIL ETIQUETTE
RESTAURANT BASIC SERVICE S.O.P
HOW TO HOLD PLATES
HOW TO BALANCE A ROUND BEVERAGE TRAY
HOW TO BALANCE A FOOD TRAY
HOW TO HANDLE GLASSWARE (TRANSFER ONTO TRAY)
HOW TO CLEAR SOILED PLATES FROM GUEST (OCCUPIED TABLE)
HOW TO CRUMB A TABLE
HOW TO WIPE TABLE
HOW TO CHANGE SOILED ASHTRAY
HOW TO LAY TABLE CLOTH
HOW TO CHANGE TABLE CLOTH DURING SERVICE
HOW TO SORT GLASSWARES AT THE DISH WASHING AREA
HOW TO SORT CHINAWARE AT THE DISH WASHING AREA
HOW TO SORT SILVERWARE AT THE DISHWASHING AREA
HOW TO SERVE BREAD AND BUTTER
HOW TO PICK UP FOOD ORDER FROM KITCHEN
HOW TO SERVE FOOD ACCORDING TO GUEST'S ORDER
HOW TO CHECK ON GUEST SATISFACTION
HOW TO BID FAREWELL
HOW TO HANDLE A WRONG ORDER
HOW TO HANDLE A GUEST COMPLAINT
HOW TO HANDLE LOST AND FOUND
HOW TO TAKE RESERVATION IN PERSON (ALL MEAL PERIOD)
HOW TO GREET GUEST
HOW TO ALLOCATE GUEST FOR A SMOOTH WORKFLOW
HOW TO ESCORT AND SEAT THE GUEST AT HIS TABLE
HOW TO PRESENT A FOOD/BEVERAGE MENU
HOW TO PLACE NAPKIN ON GUEST'S LAP
HOW TO TAKE BEVERAGE ORDER
HOW TO FILL-IN CAPTAIN ORDER SLIP
HOW TO TAKE A FOOD ORDER
HOW TO HANDLE A FILLED-IN CAPTAIN ORDER
HOW TO TAKE A CAKE ORDER
HOW TO PROCESS A CAKE ORDER
HOW TO PLACE ORDER BY WAITER OR FOOD CALLER
HOW TO PLACE ORDER IN KITCHEN
HOW TO SERVE CIGAR
HOW TO REFILL SUGAR BOWL
HOW TO COLLECT ICE
HOW TO SERVE SOFT DRINKS
HOW TO SERVE BOTTLE SALES DRINK
HOW TO SERVE A DRINK WITH MIXER (TABLE SERVICE)
HOW TO SEND SILVERWARES FOR BURNISHING
HOW TO COLLECT SILVERWARES AFTER BURNISHING
HOW TO POLISH CUTLERY
HOW TO SEND SOILED LINEN
HOW TO COLLECT FRESH LINEN
HOW TO FOLD NAPKIN FOR A TABLE SETTING
HOW TO COLLECT REQUISITIONS FROM RESPECTIVE STORES
HOW TO FILL IN LOG SHEET
HOW TO DO QUARTERLY OE INVENTORY
GENERAL BEVERAGE S.O.P
HOW TO PREPARE AND SERVE STILL WATER
HOW TO PREPARE AND SERVE SPARKLING WATER
HOW TO PREPARE AND SERVE SOFT DRINKS
HOW TO SERVE ICED WATER
HOW TO SERVE HOT WATER
HOW TO SERVE FRESH JUICES
HOW TO SERVE HOT TEA (TEA BAG)
HOW TO SERVE HOT TEA (TEA LEAVES)
HOW TO PREPARE & SERVE ICED TEA
HOW TO SERVE ICED LEMON TEA
HOW TO SERVE HOT CHOCOLATE
HOW TO SERVE ICED CHOCOLATE
HOW TO SERVE HOT MILK
COFFEE
ESPRESSO
DOPPIO (DOUBLE ESPRESSO)
MACCHIATO
FLAT WHITE
CAPPUCCINO
CAFÉ MOCHA
VIENNESSE COFFEE
ONDA AL CIOCCOLATO (CHOCOLATE WAVE)
ICED CAPPUCCINO
ICED MOCHA
FRAPPE MOCHA
FRAPPE VANILLA
FRAPPE NUTTY
IRISH COFFEE
RITORNO (COME AGAIN)
VODKA ESPRESSO
ESPRESSO SHAKERATO (SHAKED ESPRESSO)
BEATRICE
HOW TO SERVE WINE BY GLASS
HOW TO SERVE A BOTTLE OF WHITE WINE
HOW TO SERVE A BOTTLE OF RED WINE
HOW TO DECANT A BOTTLE OF RED WINE
HOW TO SERVE A BOTTLE OF SPARKLING WINE OR CHAMPAGNE
HOW TO PREPARE AND SERVE BEER BOTTLE OR CAN
HOW TO TAP A GLASS OF BEER
HOW TO SERVE A GLASS OF DRAFT BEER
HOW TO CHANGE AN EMPTY BEER KEG (BARREL)
HOW TO CHANGE AN EMPTY CARBON DIOXIDE (CO2) CYLINDER
VERMOUTH
VERMOUTH SPRITZER
BITTERS (CAMPARI)
CAMPARI SPRITZER
PASTIS (ANISE-BASED LIQUEUR)
FORTIFIED WINES
COGNAC XO
GRAPPA
CALVADOS
WHISKY NEAT
WHISKY ON THE ROCKS
WHISKY WITH MIXER
GIN
GIN & TONIC
VODKA
VODKA & TONIC
LIQOUR OR LIQUEUR
RESTAURANT SERVICE SEQUENCE
DETAIL GUIDELINE
ROOM SERVICE S.O.P
BASIC PHRASEOLOGY FOR ROOM SERVICE WAITER
BASIC PHRASEOLOGY FOR ROOM SERVICE ORDER TAKER
HOW TO ANSWER INCOMING TELEPHONE CALLS
HOW TO FILL IN A CAPTAIN ORDER
HOW TO HANDLE A FILLED IN CAPTAINS ORDER
HOW TO PLACE AN ORDER BY WAITER OR ORDER TAKER
HOW TO PLACE ORDER IN THE KITCHEN
HOW OT TAKE AN ORDER FOR ALL DAY DINING
HOW TO TAKE AN ORDER FOR BREAKFAST
HOW TO PUSH A ROOM SERVICE TROLLEY
HOW TO HOLD PLATES
HOW TO BALANCE A ROOM SERVICE TRAY
HOW TO ENTER A GUEST ROOM
HOW TO SERVE A TRAY ORDER TO GUEST ROOM
HOW TO SERVE A TROLLEY ORDER TO GUEST ROOM
HOW TO PICK UP A FOOD ORDER FROM THE KITCHEN
HOW TO HANDLE A ROOM WITH A “DO NOT DISTURB" SIGN
HOW TO SET A TRAY ORDER
HOW TO SET A TROLLEY ORDER
HOW TO SET A CONTINENTAL BREAKFAST ORDER
HOW TO SET AN AMERICAN BREAKFAST ORDER
HOW TO PRESET DOOR KNOB ORDER ON TRAY
HOW TO PRESET DOOR KNOB ORDER ON TROLLEY
HOW TO SET COFFEE BREAK IN GUEST ROOM AS PER B.E.O
HOW TO TRANSFER A TELEPHONE CALL
HOW TO PUT A CALLER ON HOLD
HOW TO TAKE A MESSAGE
HOW TO TAKE A RESERVATION THROUGH TELEPHONE
HOW TO HANDLE GUEST INQUIRY (TELEPHONE INQUIRY)
BANQUET S.O.P
DAILY BRIEFING
HOW TO CARRY STACK CHAIRS
HOW TO CHANGE BONE PLATE
HOW TO CLEAR DIRTY PLATE
HOW TO CLOSE THE BAR
HOW TO CLOSE A FUNCTION ROOM
HOW TO PREPARE A BUFFET SETTING
HOW TO PREPARE A BOARDROOM SETTING
HOW TO PREPARE A CHINESE SETTING
HOW TO PREPARE A CLASSROOM SETTING
HOW TO PREPARE A COFFEE BREAK SETTING
HOW TO PREPARE A HOLLOW SQUARE SETTING
HOW TO PREPARE A STANDING COCKTAIL
HOW TO PREPARE A THEATRE SETTING
HOW TO PREPARE A WESTERN SETTING
HOW TO PREPARE A U-SHAPE SETTING
HOW TO PREPARE COFFEE IN URN
MISE-EN-PLACE FOR BUFFET SETTING
MISE-EN-PLACE FOR CHINESE SETTING
MISE-EN-PLACE FOR COFFEE BREAK
MISE-EN-PLACE FOR STANDING COCKTAIL
MISE-EN-PLACE FOR WESTERN SETTING
HOW TO SERVE TEA IN URN
HOW TO PREPARE THE PANTRY AND MISE-EN-PLACE
HOW TO PRESENT BILL
HOW TO READ THE EVENT ORDER
HOW TO REFRESH A MEETING ROOM
HOW TO ROLL TABLE
HOW TO SERVE BUFFET MEAL
HOW TO SERVE CHINESE SET
HOW TO SERVE WESTERN SET
HOW TO SERVE HOT COFFEE
HOW TO SERVE HOT TEA
HOW TO SERVE ICE WATER
READY TO BE ON DUTY
TELEPHONE COURTESY
HOW TO USE SERVING/OVAL TRAY
HOW TO POLISH CUTLERY
HOW TO POLISH GLASSWARE
HOW TO POLISH CHINAWARE
Get ready to be handed all the F&B Standard Operation Procedure for you to be able to train,
operate, run, manage and to build a good F&B Establishment
BUY it Now !
(We reserve the right to end this "Limited Time" pricing at anytime without warning.)
