Catering operations manual

© ABC Restaurant Confidential Operations Manual 38 Closing Procedures Restaurant Manager 1) Check cash out for servers, hostess, bar, etc. 2) Check out entire kitchen line (equipment shut off, wells emptied, wiped down, dishes clean and restocked, trash emptied, floor swept and mopped). CHAPTER 8 - OPERATIONAL CATERING Operational Catering Overview. This chapter covers all aspects of operational catering both in the maritime and land environments. Operational catering will.  · Operations manual 1. SECTION I AREA S.O.P. 9 ACCOUNTING MEETING/CATERING DEPOSIT SALES Page 2 of 2 MEETING ROOM Any time a meeting room is reserved the client should be told that $ deposit is required to hold the room and the remainder of the amount is due upon arrival to the hotel. Posting of the deposit should be .

OPERATIONS: BASIC SINGLE SITE FLOW Load truck hr Drive to site 45 min Set-up for service 1 hr Service 3 hr Take-down 45 min Drive to commissary 30 min Put food away 1 hr Clean truck hr Clean dishes hr (Prep food) 4 hr Total 17 hr. FB Banquet Operation Manual. Proposal Email/Letter/Fax. For every function a contract agreement is send to the client containing details such as; prices, setup styles, menus, duration, policies, deposit terms etc. It is important that all details are clearly listed and completely explained to avoid further issues. In writing this third edition of the World Food Safety Guidelines for Airline Catering, our objective has been to provide a flexible food safety guideline that can accommodate our rapidly changing industry and ever increasing economic challenges. The most noticeable difference in this version is the inclusion of both standards and guidelines.

KITCHEN POLICIES OPERATING PROCEDURES Standard Operating Procedures for the Major Departments - the Kitchen and the Dining Room - are written statements specifying exactly HOW you will provide consistently good food and service for your guests at a profit. The content of these “SOP” statements is determined by your menu, facility, layout. 05 Method Champenoise 4. 06 Alcohol Contend In Wine 4. 07 The White Grapes 4. 08 The Red Grapes 4. 09 The Ten Basic Wine Styles – White 4. 10 The Ten Basic Wine Styles – Red 5. Culinary Operation 5. 01 Menu Planning Types 5. 02 A’la Carte Room Service 5. 03 Restaurant Buffets, Promotions 5. 04 Banquet Catering 5. 05 Banquet Cocktails 5. Catering operations, as either a stand-alone facility or as part of a larger hospitality-related business, exist in a wide variety of formats, or styles. Most common are those that are readily identifiable as private rooms in restaurant operations, hotel facilities, and independent catering facilities. The increased.