OPERATIONAL STANDARDS MANUAL – FOOD & BEVERAGE

UPDATE: 20.04.2024 go  index subject CODE:

VALID FOR: All hotel operations
DISTRIBUTION: General Manager, Food & Beverage Manager
SUBJECT: Sample Side Station Checklist

Task quantity yes no remarks

TABLE KNIFE
TABLE FORK
TABLE SPOON
ENTREMET KNIFE
ENTREMET FORK
ENTREMET SPOON
TEA SPOON
COFFEE SPOON
PLACEMAT ACCORDING TO SERVICE – BREAFAST
OR DINNER
NAPKIN
VINEGAR AND OIL HOLDER AND FULL
PEPPER AND SALT CRUETS FULL
ROOMING LIST
SERVICE TRAY
SERVICE PLATE
SIDE PLATE – DINNER
FLOWER AND FLOWER VASE
FOOD MENU – BF
- DR
BAR MENU - BF
- DR
WINE LIST MENU – DR
NEWSPAPER AND MAGAZINES – ENGLISH,
FRENCH, GERMAN & ITALIAN
BILL FOLDER
ORDER PAD
TABLE CLOTH
OVERLAY

Check done by: Date:

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