SOP Intercontinental Group Coffee Shop How to prepare a side station41781

STEPS HOW/ STANDARDS TRAINING QUESTIONS1 Check to station on cleanliness Look at the station itself from every angle and clean the stains and other dirt.. Check behind the station to en

STANDARD OPERATING

PROCEDURE

TASK: HOW TO PREPARE A SIDE STATION

TASK NUMBER: CS-0015

DEPARTMENT: F&B - Coffeeshop

DATE ISSUED: Jan 2005

EXPECTATION: That side stations are organised and clean & tidy and a pleasant view form the guest.

TIME TO

TRAIN: 15 minutes

Why is this task important for you and our guests?

Answers:

1 To maximize guests satisfaction.

2 To ensure the stations are well equipment with mise-en-place

3 To ensure the stations are clean

4 To ensure the stations are well organise

5 To ensure the equipment is clean and spotless

STEPS HOW/ STANDARDS TRAINING QUESTIONS

1) Check to station on

cleanliness Look at the station itself from every angle and clean the stains and other

dirt

Check behind the station to ensure there has no dirt or equipment fallen behind

Check the station on scratched and damage; e.g missing door handles, etc

1 Why should you check the service station?

2 Why should check behind the service station?

3 Why should you check the station on damage?

2) Check the different

equipment items:

a) Cutlery. Replenish cutlery according to the

par stock in the side station Every type of cutlery has its own drawer

Check cutlery cleanliness; free from tarnish, finger prints and stains

1 Why does each cutlery type have its own drawer?

2 Why should the cutlery be clean?

b)Chinaware Replenish chinaware according to the

par stock in the side station

Check chinaware cleanliness; free from food and water stains, chips and cracks

All plates are to be stacked not more than 20 plates in one pile

Cups and ashtrays should stack not more than 4 pieces

1 Why should you follow the par stock?

2 Why should the chinaware be free of food stains and chips?

3 Why should the plate stack

be no more then 20 plates and 4 cups/ashtrays?

c) Linen. Replenish folded napkins according 1 Why should you follow the

to the par stock in the side station par stock?

2 Why should the chinaware be free of food stains and chips?

d) Glasses. Replenish glasses according to the

par stock in the side station

Check glass cleanliness; free from polish & water stains, chips and cracks

1 Why should you follow the par stock?

2 Why should the glassware be free of food stains and chips?

e) Others Matches are dry and stock according

to par level

Order pad, pen and print rolls are stock according to par stock

Side condiments are sufficient in quantity according to the par stock and not over expiry date (Tomato ketchup, mustard, tabasco, etc.)

Paper napkins and cocktail napkins are available

1 Why should the matches be dry?

2 Why should you check the date of the condiments?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1 Why should you check the service station?

2 Why should check behind the service station?

3 Why should you check the station on damage?

4 Why does each cutlery type have its own drawer?

5 Why should the cutlery be clean?

6 Why should you follow the par stock?

7 Why should the chinaware be free of food stains and chips?

8 Why should the plate stack be no more then 20 plates and 4 cups/ashtrays?

9 Why should you follow the par stock?

10 Why should the chinaware be free of food stains and chips?

11 Why should you follow the par stock?

12 Why should the glassware be free of food stains and chips?

13 Why should the matches be dry?

14 Why should you check the date of the condiments?

PHOTO INDEX #01