Food and Beverage Training Manual

 Prepare underliners, 7 inch and 10 inch plates with doilies.

Fold napkins to carry hot plates.



 Prepare bowl for shells for mussels/lobster etc.

Dry Storage Order The dry storage is shared by kitchen and service staff. Hence, everybody is responsible for the cleanliness and organization of the storage area. Lemonade and Teas is ordered by the service staff using the document shown below, which can be found in the admin folder.

BAR TENDER RIPE BAR JUICES

1CS

BLODY MARY BAJA PUNCH LEMON SOUR

1CS

1CS

1CS

CRISTAL LIGHT LEMONADE POWDER

2CS

COFFEE BEANS

2CS

DECAF COFFEE BEANS

2CS

ICE TEA

2CS

RASPBERRY ICE TEA

3CS

GREEN TEA

2CS

DECAF GREEN TEA

2CS

CAMOMILE

2CS

ORANGE SPICED MINT MEDLEY

1CS

1CS

BLACK TEA

1CS

DECAF BLACK TEA

1CS

LEMON HERB

1CS

SWEET DREAMS HERB TEA

1CS

EARL GREY

1CS

DECAF EARL GREY DARGEELIN TEA

1CS

1CS

CRANBERRY APPLE HERB TEA CINNAMON APPLE HERB TEA

1CS

1CS

Every week before Wednesday afternoon, the completed order sheet has to be handed to the manager in order to receive the desired goods Thursdays within the same week. While completing the order it is crucial to stick to the indicated par levels. Par level describes the expected consumption on your busiest day x1.5. This ensures that there is always enough stock on hand without tying money in inventory not needed, and the product s are as fresh as possible. Thus, the inventory and order is conducted once a week. FIFO – first in, first out One of the most important concepts in every F&B operation is FIFO. It simply states, that every perishable product should be used in the order it is received. That means, every time a staff member refills a fridge the product already stored in the fridge has to be moved to the front in order to place the new product behind it. This basic principle reduces waste, which simultaneously reduces cost, and guarantees always the freshest product for our customers. It has to be known and followed by every employee.

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