STANDARD OPERATING PROCEDUREHOW TO CLEAN A MINI-BAR TASK NUMBER: HKFL-0016 DEPARTMENT: Housekeeping DATE ISSUED: January 2005 GUEST EXPECTATION: I expect my Mini Bar to be clean as
Trang 1STANDARD OPERATING PROCEDURE
HOW TO CLEAN A MINI-BAR TASK NUMBER: HKFL-0016
DEPARTMENT: Housekeeping
DATE ISSUED: January 2005
GUEST
EXPECTATION:
I expect my Mini Bar to be clean as this is a hygienic place in which I select beverages and snacks I expect mini bar items to be within their use by date.
TIME TO TRAIN: 25 minutes
Why is this task important for you and our guests?
Answers:
1 I understand the importance of the cleanliness of the Mini bar.
2 When the Mini bar is clean, I am able to satisfy our guests and increase the GSTS score.
3 I can show my professionalism.
4 Guests feel comfortable with a clean Mini bar.
Trang 2WHAT/ STEPS HOW/ STANDARDS TRAINING QUESTIONS
1) Preparation Take general all purpose cleaner,
sponge and dry cloth What is the material I need to clean the mini-bar?
2) Remove items Remove all drinks from the mini-bar
refrigerator and place them on the condemned cloth on the floor
Turn the temperature control to “O”
and turn off the electricity
Ensure the refrigerator is completely empty and the ice has melted
completely
Remove the shelves and place them
in the hand basin
Why do I have to remove all items?
What are the materials to clean the Mini bar?
Why do I have to remove the shelves?
Why does the Mini Bar need to be completely empty?
2) Cleaning & drying Spray general-purpose cleaner onto
the surface of refrigerator
Clean the top and inside of refrigerator
Remove the cleaning chemical thoroughly with a clean damp cloth
to avoid leaving odor in the refrigerator or the room
Clean the shelving using
general-What cleaner do I use to clean the Mini bar?
How do I clean the Mini bar?
Why do I have to remove the cleaning chemical?
Why do I have to clean the shelving?
Trang 3purpose cleaner and a sponge.
Dry them with a clean dry cloth and place them back in the refrigerator
3) Replace all drinks in the
Refrigerator Wipe the surface of all drinks one by one and place them back according
to the standard, i.e labels facing out
Check the expiry date on all items
Replace any expired item and return them to the F&B Department
Set the temperature back to the standard and close the door
Do I really have to clean bottle per bottle?
What do I do with expired items?
4) Report defects To report immediately of any
maintenance problem is found while cleaning
Why do I have to report immediately?
What might some typical defects be?
Summary questions:
1 What material is needed to clean Mini bars?
2 What special attention do I need to take when cleaning the Mini bar?
3 Why do I have to turn off the electricity?
4 Is it necessary to take out every mini bar item? Why?
5 How frequently should the mini bar be cleaned?
Trang 46 Do I need to report defects to HK or can I report this defect immediately to POMEC?
Now ask the trainee to practice the task from start to end to test competency.