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  • 2.2d Fbs Equipment Maintenance Schedule

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    rizzaquel daquioag
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    This maintenance schedule outlines tasks to complete every 8 hours, 50 hours, and 100 hours for food, beverage, and service equipment. Tasks every 8 hours include cleaning tableware, silverware, tablecloths, and glassware. Every 50 hours involves checking dining tables, storage areas, and equipment. Every 100 hours focuses on servicing guests by fulfilling orders and replacing damaged items, as well as deep cleaning tables and checking utensils for the food and beverage training facility.

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    This maintenance schedule outlines tasks to complete every 8 hours, 50 hours, and 100 hours for food, beverage, and service equipment. Tasks every 8 hours include cleaning tableware, silverware, tablecloths, and glassware. Every 50 hours involves checking dining tables, storage areas, and equipment. Every 100 hours focuses on servicing guests by fulfilling orders and replacing damaged items, as well as deep cleaning tables and checking utensils for the food and beverage training facility.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    19 views1 page

    2.2d Fbs Equipment Maintenance Schedule

    Uploaded by

    rizzaquel daquioag
    This maintenance schedule outlines tasks to complete every 8 hours, 50 hours, and 100 hours for food, beverage, and service equipment. Tasks every 8 hours include cleaning tableware, silverware, tablecloths, and glassware. Every 50 hours involves checking dining tables, storage areas, and equipment. Every 100 hours focuses on servicing guests by fulfilling orders and replacing damaged items, as well as deep cleaning tables and checking utensils for the food and beverage training facility.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    FOOD BEVERAGE AND SERVICES EQUIPMENT MAINTENANCE SCHEDULE

    8 HOURS 50 HOURS 100 HOURS


     Clean tablewares from  Check dining tables Service guest attendant
    available stains  Check storage area intended Service costumer orders
     Wipe silverwares with clean for tablewares Replace damaged and broken
    cloth  Check equipment facility tablewares
     Clean table cloth used Clean and check tables and
     Clean the chinaware with utensils needed for Food
    clean cloth Beverage and Services
     Clean glasses and bowls training facility.
     Dispose broken tablewares

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