KITCHEN

MONITORING OF RECEIVED ORDERS OF FOODS

FOR ALA CART/ COORDINATE
STOCKS INSIDE THE
WITH THE MGT. WHEN THERE
PRODUCTION AREA IS AN EVENT FOR THE MENU

PREPARE FOODS
BASE ON STANDARD FOOD COSTING
LIST DOWN ALL THE REQUEST
FOOD ITEM NEEDED IN THE MENU & PROCEDURE SHOULD PRODUCE
PRODUCTION OF WOODEN SPOON, DELICIOUS & GOOD
INC. QUALITY STANDARD
RECIPES WITH A MINIMAL
COST
DISPATCHING OF FOODS
SUBMIT THE REQUEST TO BEFORE SERVING THE FOOD,
THE STOCKMAN BEFORE THE DISPATCHER SHOULD
END OF OPERATION CHECK THE QUALITY OF FOOD
 DINING

MONITORING OF STOCKS ENTERTAIN

NEEDED IN THE DINING AREA CUSTOMERS/CONSUMERS &
TAKING OF ORDERS

LIST DOWN ALL THE REQUEST

FOOD ITEM NEEDED IN THE DINING
ENTER ORDER TO POS

SUBMIT THE REQUEST TO THE FORWARD ORDERS TO KITCHEN/ BAR

STOCKMAN BEFORE END OF
OPERATION
WAIT FOR THE ORDERS TO BE
PREPARED & SERVED

ASSIST CUSTOMERS
WAIT FOR THE FOR WHATEVER THEY
SALES PAYMENT NEEDED
 WOODEN
SPOON, INC.
IMPLEMENTATION

FORMULATION OF
DECISION MAKING POLICIES STRATEGIES

CUSTOMER’S
FEEDBACKS COST OF FOOD
ON FOOD AND BASIS MANAGEMENT BASIS

SERVICES
BASIS

SALES
 STOCKMAN

RECEIVED REQUEST SUBMITTING PURCHASE ORDERING OF RAW

FROM KITCHEN, DINING REQUEST TO THE MATERIALS/GOODS DELIVERY
& BAR PURCHASER OFFICERS TO SUPPLIERS

CHECKING THE
CHECK THE AVAILABILITY DETERMINING OF RAW
DELIVERY BEFORE
OF STOCKS MATERIALS TO BE
PURCHASE
RECIEVING

PREPARING THE REQUEST PORTIONING, SORTING &

OF DINING, KITCHEN & ORGANIZING DELIVERIES LOG THE
BAR & MUST BE FROM WET TO DRY GOODS DELIVERIES IN THE
RECORDED IN THE INVENTORY
FOLLOWING THE FIFO
INVENTORY LOG BOOK
PRINCIPLE

DELIVER TO THE
DESIGNATED AREAS
 BAR

RECEIVE ORDERS OF MONITORING OF

STOCKS NEEDED IN THE
DRINKS
BAR AREA

PREPARE THE DRINKS & LIST DOWN ALL THE

SHOULD FOLLOW THE REQUEST FOOD ITEM
STANDARD MIXTURE AND NEEDED IN THE BAR
PROCEDURE

BEFORE SERVING MUST SUBMIT THE REQUEST TO

CHECK THE QUALITY OF THE STOCKMAN BEFORE
DRINKS END OF OPERATION