Docstoc

Aperitif mep

Document Sample
Aperitif mep Powered By Docstoc
					Reference Department(s): Process name Responsibility
Food & Beverage Aperitif Mise en place Fnb and Ass fnb managers

Version No. Page Process owner 1 of 4
Bar manager and team members

1 Objective
1.1 To follow uniform service standard

Key Performance Indicator
% CSI (Item – Outlet) No. of Non-conformances

2 Procedure
2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3.0 3.1 3.2 3.3 3.4 3.5 All materials must be clean

WHO

All bar must be clean Fridge must be replenish Check arrivals of fresh fruits To check the bar set up Alignment of bottles Check coffee machine Coffee beans mise en place Sugar, Tea and infusion bags set up Decorations (Flowers ) To prepare fresh fruit decors for service
To check all side mise en place (straws, stirrers, salt , Tabasco) To check ice making machine Back area must be clean after MEP To verify canapés MEP

Creation date : Approved by

Version date : Title

Approval date Signature

Reference Department(s): Process name Responsibility
Food & Beverage Aperitif Mise en place Fnb and Ass fnb managers

Version No. Page Process owner 2 of 4
Bar manager and team members

2.1

All materials must be clean STANDARD Hygiene procedures STANDARD Hygiene procedures STANDARD To avoid lack of MEP and also to have proper standard hotel service PHRASEOLOGY

TASK All materials must be clean 2.2 All bar must be clean TASK Bar surface area must be clean 2.3 Fridge must be replenish TASK Fridge must be replenish

PHRASEOLOGY

PHRASEOLOGY As per standards

Creation date : Approved by

Version date : Title

Approval date Signature

2.4

Check arrivals of fresh fruits
STANDARD To verify the freshness of the products received STANDARD Bar set up must be check by the Bar manager and bar supervisor PHRASEOLOGY As per standards

TASK To check arrivals of fruits 2.5

To check the bar set up
TASK

Reference PHRASEOLOGY Version No. Page PHRASEOLOGY of 4 3 As per standards Bar manager and team members

Bar Set up

Department(s): of bottles 2.6 Alignment Food & Beverage Aperitif Mise en place Process name TASK

STANDARD To easy and more rapid service Fnb and Ass fnb managers Responsibility Process owner Alignment of bottles 2.7 Check coffee machine TASK STANDARD To check the cleanness, set up and proper temperature and to ensure that there is no leakage

PHRASEOLOGY

To check the coffee machine 2.8

As per standards and hygiene protocols

Coffee beans mise en place
STANDARD TASK Coffee beans mise en place To avoid time taking when having shooters aperitif PHRASEOLOGY

2.9

Sugar, Tea and infusion bags set up
TASK STANDARD To avoid time taking and to ready for and kind of specific orders . PHRASEOLOGY

Sugar, tea and infusion bags set up

3.0

Decorations (Flowers )
TASK STANDARD To give the bar a more pleasant view and more welcoming PHRASEOLOGY

Decorations 3.1

To prepare fresh fruit decors for service
STANDARD PHRASEOLOGY

TASK To prepare fresh fruit decors for service 3.2

To check all side mise en place (straws, stirrers, salt , Tabasco) TASK STANDARD To avoid time taking while To check all side mise en place preparation and service and to be pro active 3.3 To check ice making machine TASK STANDARD To avoid rush outs

PHRASEOLOGY As hotels protocols

PHRASEOLOGY

To check ice making machine

Back Creation date : area must be clean after MEP Version date :
Approved by

3.4

Approval date Signature PHRASEOLOGY

TASK

Title

STANDARD

3.5 To verify canapés MEP

Reference Department(s): Process name Responsibility
Food & Beverage Aperitif Mise en place Fnb and Ass fnb managers

Version No. Page Process owner 4 of 4
Bar manager and team members

Creation date : Approved by

Version date : Title

Approval date Signature


				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:58
posted:10/29/2009
language:English
pages:4