OPERATIONAL PROCEDURE

Type Equipment ELECTRIC BLENDER

Equipment Code E22

Location Bar

Procedure:

1. Place the motor base of your Blender on a flat, sturdy surface. It is important
that the surface be clean and dry.

2. Add all necessary ingredients to the blender jar, and replace the cover. You may
use the blending stick or measured pour lid when blending. The blending stick
helps to keep frozen ingredients moving without having to remove the lid. You may
add more ingredients by lifting the measured pour lid or blending stick and
dropping ingredients through the fill area. Replace the measured QUICK
REFERENCE GUIDETo activate ablepour lid or blending stick after adding
ingredients. Do not place hands into blender jar with blender plugged in.Note: Add
liquid ingredients first, then follow with solid ingredients. This will provide more
consistent blending and prevent unnecessary stress on the motor.
Note: To remove blender jar cover, lift edge of cover upwards. Lifting measured pour
lid will not remove cover.

3. START BLENDING: Press the ON button. The red LED indicator light will
illuminate, indicating that the blender is turned on but no speed has been selected.

4. CHOOSE BLENDING SPEED: Press HIGH or LOW button to determine the speed
at which you would like to blend the ingredients.

5. TO PAUSE OR STOP BLENDING PROCESS

a. To Pause Blending Process: Push the button corresponding to the speed at which
you are currently blending. For example: If you are blending on HIGH speed, push
the HIGH speedbutton and the blender will stop blending, but the unit will remain
on.
b. To Stop Blending Process: Push the OFF button when you are finished with your
recipe and would like to turn the blender off.

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 1 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
6. PULSE MODE: The pulse mode allows you to create a burst of power for quick,
efficient blending. To use the pulse function, push the ON button and the red LED
indicator light will illuminate. Push the PULSE button, and the pulse LED indicator
light will blink. Push and release the desired speed button. Repeat as desired. You
determine the duration of each pulse. While pulsing, the LED indicator light will
glow. The pulse function can be used to break apart larger pieces of food or to
control the texture of food when chopping. The pulse function is also effective in
the blending process when you do not want continuous Dispenser
LeverCap,Stopper ,Pin Hook,Dispenser ,BodyStopper, power, or when processing
items that do not require an extended amount of blending.

7. TO DISLODGE FOOD: Use a rubber or plastic spatula to help remove food

lodged around the cutting assembly. Do not use spatula until you have turned the
blender off. Replace the
cover and measured pour lid and continue blending, if necessary. Make sure
spatula is not inside the blender jar before blending.

8. USING DISPENSER TAP: Place cup or pitcher under the dispenser spout. Turn
blender on and then press LOW – pull down the dispenser tap and stir contents
with blending stick as ingredients are dispensing. If there is difficulty with
dispensing, try dispensing on HIGH.

Note: It is highly recommended NOT to dispense hot ingredients through the

dispenser tap.

9. WHEN FINISHED BLENDING: Press the Off button and unplug the blender from
the electrical outlet. Never remove the blender jar from the motor base until the
blender is off. Do not twist locking ring from blender jar when removing jar from
motor base. Simply lift blender jar from motor base.

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 2 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 HOUSEKEEPING SCHEDULE

Bartending
Qualification

Bar
Area/ Section

Rolly C. Curia
In-Charge

Schedule for the Month of

September

ACTIVITIES Responsible Person Ever

Ever
y
Dail Weekl y Monthl Remar
Othe
y y 15th y ks
r
Day
Day
1.Clean,
sanitize and
check the
Bar tools,
equipments,
glasses and Bar Helper/
accessories janitor/trainees/train X
from dust er
and properly
laid in a
secure
place.

2. Clean the
counter
area, back
Janitor X
bar and
under bar
area
3.Clean/mo
Janitor X
p thefloor,
But
4.Clean some
andcheck Janitor/bar situation
the helper/trainees/traine X arises it
tables,ceilin r should
need to
gs, lights checked
Date Developed: Document No.
May 5, 2014
Training Methodologies I Issued by: QNAS
Page 3 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
and walls of and
the bar. clean

5. clean and
check the
refregirator In some
Electrician/janitor/tra
and other X situation
iner arise
electrical
equipments

6.clean,
arrange/set
up the table
Janitor/bar
before and X
helper/trainees
after the
operation

7, clean and
checked all
the parts of
the rest
Janitor/trainer X
room and
comfort
rooms
.

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 4 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE Electric Blender

EQUIPMENT CODE E22

LOCATION Bar

Schedule for the Month of

September
Responsible
ACTIVITIES
Person Ever Ever
Dail y Weekl y Monthl
Remarks
y Othe y 15th y
r Day Day
1. Check the
pitcher/ja Before
Bar helper/
r from and
Trainees/trainer X
breakage after
s
/and spot using

2. Check the Berfore

Bar helper/
blade and
Trainees/trainer X
from after
s
stain. using
3. Check the
plug,wire
Bar helpe Bar In some
pitcher,
helper/ Trainees X situatio
blade if it
/ Trainer n arises
is well
attached
4. Check the Bar helper/ Before
X
button. Trainees/trainer using
5. Run or
test the
equipmen Bar helper/
X
t for a Trainees/trainer
minute to
observe.

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 5 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 HOUSEKEEPING INSPECTION CHECKLIST

Bartending
Qualification
Bar
Are/ Section
Rolly C. Curia
In-Charge
INSPECTION ITEMS
YES NO
X 1. Are the bar tools, equipments, glasses and
accessories cleaned and properly laid?
2.
X 3. Are the parts of the bar cleaned and from kept
dust?

X 4. Is the mop clean and dry?

5.
X 6. Are the tables properly arranged and the bar is
well ventilated?
7.
X 8. Are the refrigerator/freezer and other electrical
equipment function well?

X 9. Are the tables clean before and after the

operation?

X 10. Is the comfort room, rest room well cleaned?

Remarks:

All the things cleand and properly and properly arranged. Well Done.

Inspected by: Rolly C. Curia Date: September 28, 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 6 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 WASTE SEGREGATION LIST

Qualification Bartending

Area/ Section Bar

In-Charge Rolly C. Curia

GENERAL ACCUMULATED WASTE WASTE SEGREGATION METHOD

Recycle Compost Dispose
1. Empty bottle
X
2.
X
Excess wine
3.
X
Excess fruits
X
4. Broken glasses
X
5. Bulbs
6. Plastic bottles
X

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 7 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 BREAKDOWN/ REPAIR REPORT

Property ID Number E33

Property Name Refrigerator
Location Bar
Recommendation: refer to a
Findings: defective refrigerator qualified technician

Inspected by: Rubelyn Reported to: Mr. Rolly Curia

Montefalcon
Date: May 5, 2014
Date: May 5, 2014
Recommendation: replacement of
Subsequent Action Taken: check
compressor
the defective refrigerator

Reported to: Mr. Rolly Curia

By: technician

Date: May 22, 2014

Date: May 22, 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 8 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 WORK REQUEST

Unit Description: Refrigerator E33

Date Reported MAY 5, 2014

Observation/s: defective motor
Reported by: Mr. Rolly Curia

Date Completed: April 24, 2013

Activity: check the defective part of
the refrigerator. Signature:
Rolly C. Curia

Spare Parts Used: new motor/compressor

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 9 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 INSPECTION REPORT

Property ID Number E33

Property Refrigerator

Location Bar

Findings: replacement of defective Recommendation: ready for storing

compressor, bottle drinks

Inspected by: Ms. Rubelyn

Reported to: Rolly C. Curia
montefalcon

Date: July 25, 2014 Date: July 25 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 10 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 BREAKDOWN/ REPAIR REPORT

Property ID Number E001

Property Name Gas stove burner
Location Bar
Recommendation:send to qualified
Findings: defective gas stove expert for inspection

Inspected by: Rubelyn Reported to: Mr. Rolly Curia

Montefalcon
Date: May 5, 2014
Date: May 5, 2014
Recommendation: Buy new
Subsequent Action Taken: check
burner
the defective equipment
Reported to: Mr. Rolly Curia
By: technician
Date: May 25, 2014
Date: May 25, 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 11 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 WORK REQUEST

Unit Description: gas stove E001

Date Reported MAY 5, 2014

Observation/s: defective burner
Reported by: Mr. Rolly Curia

Date Completed: June 4, 2014

Activity: replace the defective
burner Signature:
Rolly C. Curia
Spare Parts Used: new burner

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 12 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 INSPECTION REPORT

Property ID Number E001

Property Name Gas Stove burner

Location Bar

Recommendation: ready for training

Findings:reunit is functional
purposes

Inspected by: Ms. Rubelyn

Reported to: Mr. Rolly Curia
Montefalcon

Date: July 25, 2014 Date: July 25, 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 13 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 BREAKDOWN/ REPAIR REPORT

Property ID Number E22

Property Name Electric blender
Location Bar
Recommendation: replacement of
Findings: cracked pitcher/jar the damaged part

Inspected by: Rubelyn Reported to: Mr. Rolly Curia

Montefalcon
Date: May 5, 2014
Date: May 5, 2014

Subsequent Action Taken: check Recommendation: replacement of

the part of jar to determine the jar/pitcher
extent of damage
Reported to: Mr. Rolly Curia
By: bar helper
Date: May 20, 2014
Date: May 20, 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 14 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 WORK REQUEST

Unit Description: electric blender E22

Observation/s: Date Reported MAY 5,2014

Cracked Pitcher/jar

Reported by: Mr. Rolly Curia

Activity: replacement of damaged Date Completed: April 24, 2014

part
Signature:
Rolly C. Curia

Spare Parts Used: new pitcher/jar

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 15 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 INSPECTION REPORT

Property ID Number E22

Property Name Electric blender

Location Bar

Recommendation: ready for training

Findings: Replaced jar and functional
purposes

Inspected by: Ms. Rubelyn

Reported to: Mr. Rolly C. Curia
Montefalcon

Date: July 20, 2014 Date: July 20 2014

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 16 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 SALVAGE REPORT

AREA/ SECTION Bar area

IN-CHARGE Rolly C. Curia

FACILITY TYPE PART ID RECOMMENDATION

Electrical blender Store as back-up for

Cap/Lid inserter
other electric blender.

Refrigerator Motor, window,

thersmostat,evaporator Store as back-up
and compressor

Gas stove burner Hose / burner cap, drip Store for other uses
pan.burner head, and purposes or sold in the
grate junkshop

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 17 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 TAG-OUT INDEX CARD

LOG DESCRIPTION
DATE TYPE
SERIAL (System Components,
ISSUED (Danger/ Caution)
Test Reference, etc)

November glassware- FRAGILE,

20012-001 Warning
2013 handle with care

March Bar knife- CAREFUL,

20013-002 Caution
2013 sharp blade

January Wet floor- slippery when

20014-003 Warning
2014 wet.

January Circuit breaker- KEEP

20045-009 Danger
2011 OUT High voltage

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 18 of 20
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Developed by: Rolly C, Revision No. 0000
Curia
 EQUIPMENT RECORD WITH CODE AND DRAWING

Eqpt. Drawing
No. Location Qty Title Description PO No.
No. Ref.
Electric 3.5 hp, 2400 watt, 20
1. A-01 E22 3 000120 102011
blender amp motor
Coffee . A 1400W thermal block
2. A-03 E24 2 000140 112122
maker heater
Automatic Pulp
Ejection,Dish Washer
Safe,Non-Drip
Spout,Reverse
Housing Material:
Stainless Steel
Dimensions (L x W x H
(Inches):
32*26*16
Power (W):
800
Type:
Centrifugal Juicer
Blade Material:
Stainless Steel
Fruit Voltage (V):
3. A-05 E11 2 000180 222200
juicer 230
Model Number:
n800b
Power:
800w
Juice Cup Capacity:
401-600ml
Pulp waste box capacity:
1001ml-1500ml
Feeding port Shape:
Round
maximum speed:
18001-20000 r /
min

SKU: BSPT524WWG/0
4. A--07 E33 1 refregirator 000199 78987
Size (Cu. Ft):

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 19 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia
 55
Temp. Range:
2ºC to 10ºC
Defrost:
Automatic
Product Description: BSI
Pass-Thru Refrigerator 4°C/
Two Door 2 glass/2 solid 55
Cubic Ft. 115V, 60Hz

Date Developed: Document No.

May 5, 2014
Training Methodologies I Issued by: QNAS
Page 20 of 20
MAINTAIN TRAINING FACILITIES
Developed by: Rolly C, Revision No. 0000
Curia