Company Name & Address Here Co.

Logo Here

Catering Template Sheets

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Kitchen Opening Checks Kitchen Closing Checks Day Dot Chart Temperature Control Sheet Kitchen Inspection Sheet Kitchen Cleaning Sheet Hazard Analysis & Critical Control Food Wastage Sheet Stock Take Sheet Bar Cleaning Schedule Stock Taken Out Form Bar Wastage Event/Function Planner Day Planner Booking Sheets Roster Cashing Up Invoice Form Quote Form Stock Take Analysis Holiday Request Form Chopping Boards Corrective use Sign Application Form for employment Bar Breakages Kitchen Breakages Signing In Log Sheet Maintenance Record PAT Test Escape & Fire Door Weekly Inspection Emergency Light Testing Log Sheet 31 32 33 34 35 36 37 38 39 40 41 42 43 44 Fire Bell Testing Log Sheet Staff Contact List Staff Pay Received log Bar Stock Analysis All In One Food Order Sheet Fridge Stock Take Till voids & Error Correction Log Sheet Opening & Closing Checks Opening Times Sign Daily Food Preparation Log Sheet Bar Tenders Weekly Diary Chef Weekly Diary Buffet Specification Sheet Telephone Messages Sheet

Co. Logo Here

KITCHEN OPENING CHECKS

WASH HANDS CHECK SOAP & PAPER TOWELS

CHECK ALL TEMPS EG, FRIDGES FREEZERS SOUP KETTLE

SWITCH ON COOKING EQUIPMENT

SANITISE ALL WORK SURFACES, CHECK UTENSILS

CHECK ALL BINS ARE CLEAN & HAVE NEW SACKS

ALL DISPOSABLE ITEMS ARE AVAILABLE EG, GLOVES , NAPKINS

MAKE SURE KITCHEN CLOTHS AND OVEN CLOTHS ALSO AVAILABLE

THERE IS NO FOOD PAST ITS USE BY DATE IN FRIDGES

STAFF ARE FIT FOR WORK AND WEARING CLEAN CLOTHES

Co. Logo Here

KITCHEN CLOSING CHECKS

ALL FOOD IS CORRECTLY LABELED, COVERED & PUT AWAY FOOD PAST ITS USE BY DATE HAS BEEN THROWN AWAY ALL SERVICES HAVE BEEN CLEANED & SANITISED ALL EQUIPMENT HAS BEEN TURNED OFF & CLEANED & SANITISED DISHWASHER CLEAN & EMPTY ALL DIRTY CLOTHS REMOVED CHECK CLEANING SCHEDULE HAS BEEN COMPLETE & SIGNED NO FOOD IS LEFT OUT OF FRIDGE EVEN IF FROZEN KITCHEN WASTE REMOVED DIRECTLY TO SKIPS, BINS CLEANED WITH NEW BLACK SACK REPLACED

Co. Logo Here

DAY DOT SYSTEM

OUT BY TO

IN

MON TUE WED THU FRI SAT SUN

FRI SAT SUN MON TUE WED THU

TO

TO

TO

TO

TO

TO

28DAYSTOBEGIVENTOFOODTHATISCOOKED&STOREDINTOFREEZER

TEMPERATURE CONTROL SHEET

Company Name Here DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT FREEZR FREEZR FREEZR FREEZR 1 2 3 4 Fridge 1 Fridge 2 Fridge 3 Fridge 4 Fridge 5

WEEK COMMENCING Fridge 7 DESSERT TROLLEY SOUP >63C SIGNED BY

Fridge 6

MON TUE WED

THU

FRI SAT SUN

DELIVERY CHECKS
Delivery Co.
DATE FROZEN FRESH TEMP<-18C TEMP<8C

FOOD TESTING >75C

TIME DISH TEMP

CORE TEMPERATURE

CORRECTIVE ACTION TAKEN

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

MON TUE WED THUR FRI SAT SUN

PROBE CALIBRATION CHECK
DATE SIGN MELTING ICE 0C BOILING WATER 100C

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

Sanitise probe after use

To be completed Monthly

Company Logo Here

Week Commencing _____________

KITCHEN INSPECTION SHEET

STRUCTURAL
AREA BIN AREA WALLS FLOORS TILES PAINTWORK MACHINERY DOORS WINDOWS Look for Cracks, Broken Tiles, loose srews, rust, Floor Damage DATE ANY DAMAGE FOUND NO YES IF YES WHAT ACTION TAKEN?

PESTS
AREA BEHIND FRIDGES BIN STORE AREA DRY STORE FLOUR BIN WINDOWS UNDERNEATH DOORS DISHWASHER AREA Look for small foot prints, nests, gnawed smear marks urine stains bad smells insects,buzzing, maggots cockroaches, eggs, ants DATE ANY PESTS FOUND NO YES IF YES WHAT ACTION TAKEN?

OTHER
AREA CUTLERY PLATES COOKING UTENSILS BRUSHES PIZZA PEEL SCREWS BROKEN GLASSES DATE ANY DAMAGE FOUND NO YES IF YES WHAT ACTION TAKEN?

Look for cracks or chips in plates, bent or rusty cutlery, broken cooking spoons, Retain on site for 6 Months Signed by Kitchen Manager ____________

KITCHEN CLEANING SCHEDULE

ITEMS TO BE CLEANED Microwave ovens Slicers, Mixers , Can Opener Serving Area Fridges/ Freezers Seals/ handles Waste Bins Sinks & Basins Floors, Drains, Gullies Dishwasher area including machine Food Prep Surfaces & boards Combi Ovens, Bainmaries Dish cloths & Tea towels Probe Thermometer Mops & Cloths Ovens, grills, griddles, fryers Food store shelves, storage containers Food Storage Containers Fridges, Freezers, Ice Machine Canopies, hoods, Grease Filters Walls, Tiles, tables (inc legs), castors, paintwork
CHEMICALS USED

Company Logo Here

WEEK COMMENCING

How frequently After Using After Using After Using Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily/Weekly Weekly Weekly Weekly At Least Weekly At Least Weekly

MON TUE WED THU

FRI

SAT

SUN

Kitchen Manager to Sign Weekly when cleaning standards Checked & Satisfactory Name________________ Signed _________________ Retain on Site for at least 6 months Date___________

Company Logo Here

HAZARD ANALYSIS & CRITICAL CONTROL RECIPE SHEET

DISH NAME...

DATE

INGREDIENTS

QTY

COST

TICK IF DISH CONTAINS PEANUTS NUTS GLUTEN (Coeliac Disease) MUSTARD CELERY (Celeriac) DAIRY EGGS FISH SHELLFISH SESAME SEEDS SULPHUR DIOXIDE PEPPER SOYA SAFETY POINT! If someone asks if a dish contains a certain food, check all the ingredients in the dish (& what they contain), as well as what you use to cook the dish, thicken a sauce and to make a garnish or salad.

DISH COSTING Total cost No. Portions Ind. Portion Cost Total Meal Cost Gross Profit% Selling Price

Critical Care Points (CCPs)

BEWARE Cross Contamination : Sanitise Surfaces & Utensils after Use With all Raw foods

1 2 3 4 5 6 7 8 9 10 11

Cook to 75c;probe core Cut meat to check thoroughly cooked inside Hot hold at above 65c Cool ASAP within 90mins Date & Label & store at 1-4C in fridge, maximum 3 days
Label 'Best Before' 1 month hence & store below -18 in freezer
Date, Label & Defrost overnight at 1-4C in fridge, maximum 3 days

COOKING METHOD TICK APPROPRIATE BOXES BOILING OVEN COOKING GRILLING FRYING STEAMING GARNISH

Reheat to 75C, Check Temp. Do not reheat more than once.

Display on buffet max 2hrs b4 discard or return to fridge at 1-4C

Discard all food when day dots expire

CO. LOGO HERE

FOOD WASTAGE SHEET

DATE PRODUCT NAME QTY REASON WHY?

Supplier Name here

Tel/FaxNo, AccountNo. Comapany Rep Name Delivery Days Product Description
STOCK TAKE DATE

DELIVERY DAY/DATE MINIMUM PACKAGE STOCK QTY STOCK CODE STOCK PRICE

IN
Stock

Order QTY

IN
Stock

Order QTY

IN
Stock

Order QTY

IN
Stock

Order QTY

IN
Stock

Order QTY

IN
Stock

Order QTY

Ordered & Signed By

BAR CLEANING SCHEDULE

ITEMS TO BE CLEANED Optics, Pourer's & Measures Servery Counter Garnish Dispenser & Ice Bucket Waste Bins Sinks & Basins Floors, Drains, Gullies Dishwasher area including machine Dish cloths & Tea towels Fridge doors Glass & Handles Coffee Machine & waste box

Company Logo Here

WEEK COMMENCING

MATERIALS FREQUENCY MON TUE WED THU OR METHOD

FRI

SAT

SUN

After Use After Use After Use Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily

Underneath glasses Bottle shelves, storage containers Underneath Fridges and work area Inside Fridges & Ice Machine Wash & sanitise Bins Walls, Tiles, table (inc legs), castors, paintwork

Daily/Weekly Weekly Weekly Weekly At Least Weekly At Least Weekly

Manager to Counter Sign Weekly when cleaning standards Checked & Satisfactory Name________________ Signed _________________ Retain on Site for at least 6 months Date___________

Co. Logo Here

STOCK OUT FORM

ITEMS TAKEN OUT OF STOCK
Name/ Signature

DATE

Signed & Checked by Manager

CO. LOGO HERE

DRINK WASTAGE SHEET

DATE PRODUCT NAME QTY REASON WHY?

Summary of Event EVENT NAME. DESCRIPTION

CONTACT DETAILS Name of Business/Company Name of Organiser Business Name Address Town/City Post Code Home Tel Work Tel Mobile Tel Email Address ATTENDANCE/ARRIVAL Day of Event eg, Friday Date of Event Type of Event Ceremony Start Time Ceremony End Time No.Guests attending Ceremony No. Guests (DAY) Arrival Time of Guests Arrival of Bride if applicable No. Guests (EVENING) Arrival Times of Evening Guests Duration of Event (HRS) Will Seating Plan be required Capacity of Venue Disability Access Transport Routes CATERING COMPANY USED/REQUIRED

CO. LOGO HERE PROFILE OF AUDIENCE EXPECTED Formal/Informal Business Local/Government Private/Family Approx Age Group Men/Women Or Both BUDGET

ADDRESS OF EVENT/ LOCATION

LOCATION CONTACT Name/Tel.No

TRANSPORT Requirements

Will Parking Attendants be required

ACCOMODATION Requirements

FOOD & DRINK Requirements

DCOR Requirements

ENTERTAINMENT/DJ Requirements

ANY SPECIAL Requirements

Address, Town/City PostCode Tel. No.

07/29/2011

. LOGO HERE

E EXPECTED

LOCATION

Name/Tel.No

ments

nts be required

uirements

ments

Address, Town/City PostCode Tel. No.

07/29/2011

EVENT WAITING STAFF 9:00 9:15 9:30 9:45 10:00 10:15 10:30 10:45 11:00 11:15 11:30 11:45 12:00 12:15 12:30 12:45 13:00 13:15 13:30 13:45 14:00 14:15 14:30 14:45 15:00 15:15 15:30 15:45 16:00 16:15 16:30 16:45 17:00 17:15 17:30 17:45 18:00 18:15 18:30 18:45 19:00 19:15 19:30 19:45 20:00 20:15 20:30 20:45 21:00 21:15 21:30 21:45 22:00 22:15 22:30 22:45 23:00 23:15 23:30 BAR STAFF KITCHEN STAFF

DATE ENTERTAINMENT COORDINATOR

EVENING

AFTERNOON

MORNING

23:45 0:00

NOTES
TIME
Deposit/ Paid

DAY
CVRS TIME
Deposit/ Paid

DATE
CVRS TIME
Deposit/ Paid

CVRS

co. logo here Date How many bookings

MON

TUE

WED

THUR

FRI

SAT

SUN

KITCHEN

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

CLEANERS

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

WAITERS

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

BAR STAFF

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

OTHER

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

RECEPTION

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

AM

PM

OTIII Number: Name of Server:

Day: Date:

Float Given 50= 20= 10= 5= 2= 1= 50p= 20p= 10p= 5p= 2p= 1p= . . . . . . . . . . . 20= 10= 5= 2= 1= 50p= 20p= 10p= 5p= 2p= 1p=

Till Count . . . . . . . . . . . .

Cash Total =

Cash Total =

D/C/C Slips = SUBTOTAL = LESS FLOAT = TOTAL TAKE = TILL READING = VARIANCE (+OR-) =
Signed (Server): Signed (Manager ): Signed (Server) : Signed (Manage r):

. . . . . .

INVOICE
Co. Logo Here Co. Address, Tel & Email

EVENT NAME. DESCRIPTION

ITEM DESCRIPTION ITEM QTY CODE COST -

SUBTOTAL VAT INVOICE TOTAL

QUOTE
Co. Logo Here Co. Address, Tel & Email

EVENT NAME. DESCRIPTION

ITEM DESCRIPTION ITEM QTY CODE COST -

SUBTOTAL VAT QUOTE TOTAL

DATE CO. LOGO HERE GRAND TOTAL VALUE OF STOCK

0.00

FOOD/DRINK STOCK ANALYSIS

ITEM
STOCK CODE

STOCK PRICE

IN STOCK

VALUE 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

0.00 0.00 0.00 0.00 0.00 0.00

CO. LOGO HERE

HOLIDAY REQUEST FORM

NAME

WORKPLACE/DEPARTMENT

NUMBER OF DAYS REQUESTED

FIRST DAY & DATE OF HOLIDAY

LAST DAY & DATE OF HOLIDAY

FIRST DAY RETURNING TO WORK NUMBER OF DAYS OUTSTANDING IN CURRENT YEAR APR TO APR AFTER TAKING THE ABOVE

APPLICANTS SIGNATURE

HEAD OF DEPARTMENT SIGNATURE

MANAGERS SIGNATURE

APPLICANTS MUST HAVE THIS AUTHORISED FORM SIGNED BEFORE HOLIDAY IS TAKEN!

CO. LOGO HERE

CHOPPING BOARDS CORRECTIVE USE COOKED MEATS

RAW MEATS

FRUIT

VEGETABLES

BREAD & DAIRY

FISH

Application Form
co. logo here

Position Applied For: Please complete the following in BLOCK CAPITALS: Full Name: Address Telephone Number: Date of Birth: Title: Mr/Mrs/Ms/Miss Post Code: Mobile: Age:

Please give details of employment both currently & over the last 3 years (full & Part time)

Company Name & address

Employed Position Held dates (from & (full/Part time) until)

Roles

Leaving reasons

Have you ever suffered from any serious injury or illnesses? If so please give details Are you available to work the following periods: Lunch Times Evenings Week Ends Statutory Bank Hol YES YES YES YES NO NO NO NO

YES

NO

Please give the name & address for reference

Name: Address: Telephone:

I declare that the above information is correct

Name: Address: Telephone:

Signed:

Date:

CO. LOGO HERE

BAR BREAKAGES SHEET

DATE ITEM NAME QTY REASON WHY?

CO. LOGO HERE

KITCHEN BREAKAGES SHEET

DATE ITEM NAME QTY REASON WHY?

CO, LOGO HERE SIGNING IN LOG SHEET

DATE

NAME

SIGNATURE

TIME

SIGN OUT

TIME

Co. Logo Here

RECORD OF MAINTENANCE WORK

ZONE (IF APPLICABLE DEVICE If Applicable Reason For Work Work Carried Out Further Work Required Signature

DATE

TIME

PAT Testing Log Client.. Location.. Date.. Item Description Item No. Lead Case Fuse
Co. Logo Here

Insulati Flash on Test Test

Load Test

Pass/ Fail

Engineers Name Next Test Date

Escape Routes & Exit Doors- Weekly Inspection

Escape Route & Sat/ Exit Door Unsat Description

Co. Logo Here

Date

Remarks

Signature

Date Signed Rectifie Complet d e

Co. Logo Here ZONE (IF APPLICABLE

EMERGENCY LIGHT TESTING LOG

Details of Test Satisfactory OR Defective Remarks Signature

DATE

TIME

co. logo here

FireBell Testing Log

Date

DESCRIPTION OF AREA

DC UNIT No.

Satisfactory/ Unsatisfactory

Remarks

Signed

Co. Logo Here

STAFF CONTACT DETAILS

DEPT

NAME

ADDRESS

HOME TEL.

MOBILE

Co. Logo Here

STAFF PAY RECEIVED LOG

WEEK COMMENCING

DEPARTMENT

DATE

NAME

PAY RECEIVED YES/NO

SIGNATURE

CO.LOGO HERE DATE Name. Product Description

BAR STOCK ANALYSIS

Qty Per Case Price per btl IN
Stock

TOTAL STOCK VALUE

IN
Stock

0.00
IN
Stock

CELLAR BAR 1 BAR 2 BAR 3 BAR 4

IN
Stock

IN
Stock

TOTAL VALUE 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

Week Commencing_______________________

Veg Order Supplier Name

Tel. Tel. Lettuce

Butchers
Tel.No

FROZEN

Herbs

Dairy
Tel.No

Vegetables

Another Supplier
Tel.No

DRY STORE

Seafood Co.
Tel.No

Supplier Name
Tel.No

Supplier Name

FRESH

Tel.No

CO .LOGO HERE

Date..
STORE CUPBOARD

FRIDGE 1
IN ORDER STOCK

FRIDGE 3
IN STOCK ORDER

FRIDGE 4
IN STOCK ORDER

FRIDGE 5
IN STOCK ORDER

FRIDGE 6
IN STOCK

FRIDGE 7

FRIDGE 8
IN STOCK ORDER

FRIDGE 9
IN STOCK ORDER

Product Description

IN STOCK

ORDER

ORDER IN STOCK ORDER

CO. LOGO HERE

TILL VOIDS & ERROR CORRECTIONS RECORD LOGS

DATE DAY

WEEK COMMENCING

ITEMS CORRECTED OR VOIDED

REASON FOR CORRECTION

SIGNED

Restaurant Manager to Counter Sign Weekly Name________________ ate___________ D

CO. LOGO HERE

OPENING & CLOSING CHECKS

MON
SE PE N

WEEK COMMENCING

TUE
SE PE N C LO

WED
SE PE N C LO

THU
SE PE N C LO

FRI
SE PE N C LO

SAT
SE PE N C LO

SUN
PE N O C LO SE

DATE DOORS OPEN/CLOSED HEATING LIGHTS OPEN/CLOSED SIGN BAR FRIDGE LIGHT KITCHEN EQUIP BACKGROUND MUSIC AD BOARD IN/ OUT ALL STAFF SIGNED OUT COFFEE MACHINE FIRE EXIT DOORS TILLS FIRE EXIT DOORS ANSWER PHONE KICHEN LOGS COMPLETE BAR LOGS COMPLETE ALARM SET

C LO

Restaurant Manager to Counter Sign Weekly Name________________ ate___________ D

O SE

CO. LOGO HERE

OPENING TIMES
LUNCH EVENING

MON TUE WED THUR FRI SAT SUN

12 - 2.30PM 12 - 2.30PM 12 - 2.30PM 12 - 2.30PM 12 - 2.30PM 12 - 2.30PM CLOSED

5PM - 10PM 5PM - 10PM 5PM - 10PM 5PM - 10PM 5PM - 10PM 5PM - 10PM 5PM - 10PM

TEL. 01234 123456

Food Preparation Log Sheet

Co. Logo Here Core Made on Temp >75
Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials

Food Prepared

Discard on

Comments

co. logo here

HEAD Bar Tenders Weekly Diary

Week commencing

Notes

Cleaning Log

Stock Take

Opening checks

Closing checks

Monday
Name

Signed Cleaning Log Stock Take Opening checks Closing checks

Notes

Tuesday
Name

Signed Cleaning Log Stock Take Opening checks Closing checks

Notes

Wednesday
Name

Signed Cleaning Log Stock Take Opening checks Closing checks

Notes

Thursday
Name

Signed Cleaning Log Stock Take Opening checks Closing checks

Notes

Friday
Name

Signed Cleaning Log Stock Take Opening checks Closing checks

Notes

Saturday
Name

Signed Cleaning Log Stock Take Opening checks Closing checks

Notes

Sunday
Name

Signed

co. logo here

HEAD Chefs Weekly Diary

Week commencing

Any problems or changes - What did you do?

Cleaning Log

Temp Logs

Opening checks

Closing checks

Monday

Notes

Name Any problems or changes - What did you do?

Signed Cleaning Log Temp Logs Opening checks Closing checks

Tuesday

Notes

Name Any problems or changes - What did you do?

Signed Cleaning Log Temp Logs Opening checks Closing checks

Wednesday

Notes

Name Any problems or changes - What did you do?

Signed Cleaning Log Temp Logs Opening checks Closing checks

Thursday

Notes

Name Any problems or changes - What did you do?

Signed Cleaning Log Temp Logs Opening checks Closing checks

Friday

Notes

Name Any problems or changes - What did you do?

Signed Cleaning Log Temp Logs Opening checks Closing checks

Saturday

Notes

Name Any problems or changes - What did you do?

Signed Cleaning Log Temp Logs Opening checks Closing checks

Sunday

Notes

Name

Signed

BUFFET SPECIFICATION SHEET FOR KITCHEN

CO. LOGO HERE

COMPANY NAME DATE TIME OF ARRIVAL TO BE READY FOR.. NO. PERSONS

DESCRIPTION OF FOOD REQUIRED

AMOUNT/ PORTIONS

AMOUNT TO BE ORDERED

DELIVERED

PREPPED

TELEPHONE CALL MESSAGES

CALLED ON DAY DATE TIME NAME TEL.NO FAX

co. logo here

FOA

NOTES & MESSAGES

CALLED ON DAY DATE TIME NAME TEL.NO FAX FOA

NOTES & MESSAGES

CALLED ON DAY DATE TIME NAME TEL.NO FAX FOA

NOTES & MESSAGES

CALLED ON DAY DATE TIME NAME TEL.NO FAX FOA

NOTES & MESSAGES