CONT

ENT
S

1. I
ntr
oduc
ti
onc
ust
ome
randy
ou

2. Pl
aceOv
erv
iew

3. De
par
tme
nta
lOv
erv
iewa
ndCont
ri
but
ion

4. De
par
tme
nta
lRe
por
ti
ngS
truc
tur
e

5. S
taf
fAt
ti
tude

6. Hour
sofWor
k

S
TANDARDOPE
RAT
INGPROCE
DURE
S:F
OOD&BE
VERAGE
:SE
RVI
CE

1. T
aki
ngRe
ser
vat
ions

2. Out
letOpe
ningDut
ies

3. Out
letCl
osi
ngDut
ies

4. S
eque
nceofS
erv
ice

5. Gr
eet
ing&S
eat
ing

6. Me
nuPr
ese
nta
tion

7. T
aki
ngBe
ver
ageOr
der

8. S
erv
ingBe
ver
age
s

9. T
ea/
Cof
feeS
erv
ice

10.Cl
ear
anc
eMe
thod

11.Cl
ear
anc
eofAs
htr
ays

12.Gl
ass
war
ePol
i
shi
ng

13.Cut
ler
yPol
i
shi
ng

14.Chi
naWa
rePol
i
shi
ng

15.Pl
aci
nga
ndConduc
ti
ngRe
qui
si
ti
ons

16.Pe
rsona
lHy
gie
nea
ndUni
for
m

17.Mont
hlyT
rai
ni
ng

1
18.L
ostPr
ope
rty

19.Re
cor
ds

20.S
afeChe
mic
alHa
ndl
i
ng

21.L
ost&Br
eak
age
s

22.Pe
rsona
lAppe
ara
nce

23.S
ugg
est
iveS
ell
i
ng

24.Ba
sicF
irs
tAi
dEme
rge
ncy

25.Pe
stCont
rol

26.Mi
se-
en-
Pla
ce

27.Br
eakT
ime

28.Hous
eRul
e