F B SERVICE SOP

Topics: Customer service, The Guest, Food Pages: 8 (1787 words) Published: December 17, 2014
FOOD & BEVERAGE PROCEDURES

Table of Contents

Procedures

Page

Restaurant

2

Bars

4

Conference & Banquets

5

Room Service

6

Key Performance Indicators

7

1|P a g e

FOOD & BEVERAGE PROCEDURES
DEPARTMENT
PROCEDURE
SCOPE
PURPOSE

FOOD & BEVERAGE SERVICE

Restaurant
Restaurant service
Ensure efficient performance in the restaurant

BREAKFAST
After Dinner service
 Change the dirty table cloths in the restaurant.
 Set the basic mise-en-place on the tables - clean linen, cutlery and napkins and glassware.
 Set the buffets counters with clean linen, glassware and crockery. Before Breakfast service
 Counter check that the tables are set correctly
 Add any other items required on the set tables
 Confirm that all the buffet mise-en-place is complete and adequate. During Breakfast
 Greet guest as they arrive and help to seat them.
 Preferences of Teas and coffee to be asked to guests and served immediately.  Clear tables as guests clear their meals.
 Once a table is vacant reset for possible occupancy by other guest.  After breakfast, clean the restaurant, dismantle the buffet station.  Set the tables for Lunch
LUNCH/DINNER
 Ensure the restaurant is clean, soiled linen is changed and restaurant set for lunch.  Enquire on the day’s menu so as to guide on the covers to be set.  Ensure sideboards are clean and condiments are in place.  Ensure the menus are available to present to the guest once seated.  The restaurant supervisor shall brief the service crew before service begins.  Restaurant Supervisor allocates table stations.

 Greet the guest and seat them.
 Take order for drinks /food in captain order
 Repeat order to ensure accuracy
 Process the order.
 Serve the order at the shortest time possible.
 Table d’hôte and Ala carte dishes will be served from the kitchen covered with a clouch.
 Clear the table as guests’ complete their courses.
 Place the used dishes on sideboards or take straight to the wash up area. 2|P a g e

FOOD & BEVERAGE PROCEDURES




Clean and reset the table.
Enquire if the guest would like to have anything else, if not present the bill in a folder and give back change in the same folder.
Thank the guest and wish them a good day







AFTER SERVICE
Restaurant must be cleaned.
Linen cleared, soiled taken to laundry and exchanged for clean ones. Skeleton breakfast mise-en-place done.
The restaurant guest statistics filed by the supervisor.
Supervisor ensures that all breakfast special requests are with the chef for execution.

3|P a g e

FOOD & BEVERAGE PROCEDURES
DEPARTMENT
PROCEDURE
SCOPE
PURPOSE

FOOD & BEVERAGE SERVICE

Bars
Bars service
Ensure efficient performance in the bars

OPENING DUTIES
 The Bar man shall report at least one hour before opening of the bar.  Take the physical bar/beverage stock.
 Ensure bar counter is clean and tidy and supplies are well arranged.  Ensure the furniture is clean and well arranged.
 Prepare mise-en-place for the day’s service such as lemon/orange slices, cocktail fruits, ice cubes, wine baskets and buckets are readily available.  Pick float from the front office.
 Ensure glasses and bar tools are clean and adequate for service.  Snack menu should be available, find out the missing items from the kitchen. ACTUAL SERVICE
 Greet the guest
 Take the guest order
 Clarify the order
 Serve the guest drink with the right type of glass with the bottle label facing the guest.
 All soft drinks and beer bottles shall be wiped clean before service.  Use a tot measure at all times when serving spirits and liqueurs.  Ask the guest for additional drinks when the one they are having is almost finished.  If no more drink is required, clarify on the bill settlement and prepare the bill.  Present the bill in a folder

 After guest has signed or paid, process the bill and give back appropriate change. 






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