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Food & Beverage Operation

Food & Beverage Promotions<br>Details

JunboBorjal
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Food & Beverage Operation

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  1. Breakages Action Plan Food & Beverage Department IRD/Cristal Areas of Improvement Action Responsibility Measurement Due Date Comments To target to reduce the breakage by 20% compare to last year Netai (Cristal) Nasser (IRDS) Khursheed(Stewarding) Netai (Cristal) Nasser (IRDS) Glassware Around 250 Water goblets were record in 2015 as a breakage, so all team members should be honest recording, any breakage in floor need to record in the Breakage list, as per our last training session all agreed to follow the clearance standard and monitor on daily basis. Weekly glasses by IRD & Cristal Keeping breakages on daily basis and supervisor maintain breakage repot in K drive.  IRD manager to follow the material slip and check material came back accordingly. Achieve the counting the with breakage 31June 16 record for Staff should be more familiar with glass racks so they can use properly during clearance. stewarding has the to daily Need to remove beverage residues from glasses; only then wait staff can insert it on the racks. During storage, make sure glasses reaches till bottom of the rack; avoid inserting glasses on the rack to avoid chipping the edges/rim. Stewarding team also needs to follow same procedures. Flatware Khursheed(Stewarding) Netai (Cristal) Nasser (IRDS) Chef Dhilou Stewarding garbage bins MUST to be checked and free from bottles. A separate bin to be allocated specifically for bottled/glass beverages for disposal. Routine check to be made daily with specific timing/period. Dessert spoon/teaspoon to be accounted for on a daily basis. Daily Log Book for garbage disposals to be checked on a daily basis IRDS & Cristal to be checked on a daily basis Operation cutlery should not be used for any culinary operations 31June 16 Any guest cutlery should not to be use in the Kitchen for food preparation.

  2. Breakages Action Plan Food & Beverage Department Khursheed(Stewarding) Netai (Cristal) Nasser (IRDS) Chinaware Stewarding team needs to store the chinaware in a proper place for kitchen use and ensure enough space allocated. Not to be bumping/rocking for reason of not being chipped. IRDS needs to maintain records of all items/materials which they are using on daily operations to ensure accountability. Create a proper place in kitchen area and place the tags of each items To keep breakages/missing material operations change as part of the OE. 31March 16 record of from or IRDS either The Globe Glassware Salim Annan(Globe) Khursheed(Stewarding) Proper usage of specified racks for different kind s of glasses.  Need to check the breakages report during month of April and make a comparative report VS previous month of March. 31 Apr 16 Chinaware Salim Annan(Globe) Chef Rajesh Closely monitor all missing/breakages. Pastry to bring Globe plates in Main Pastry production area and need to check no cutlery is going down and their transport Keeps missing/breakages on a daily basis and K Drive Reports to be updated on a daily basis by the Stewarding Heads. 31 June 16 record for

  3. Breakages Action Plan Food & Beverage Department Glassware Water Premium Wines La Cucina Filippo(La Cucina) Nandana(IRDS) Khursheed(Stewarding) Weekly inventory to be exercised. Ensure breakages reports on a daily basis in K Drive Transparency of all team members and recording all breakages accurately. Unnecessary stocks of glasses needs to be stored properly and monitored by Restaurant In-Charge 31 June 16 to update Need to remove beverage residues from glasses; only then wait staff can insert it on the racks. During storage, make sure glasses reaches till bottom of the rack; avoid inserting glasses on the rack to avoid chipping the edges/rim. Stewarding team also needs to follow same procedures. La Cucina Manager to follow the material slip and check material came back accordingly . Staff should be more familiar with different glass racks so they can properly place specific glasses correctly. Service team to be instructed not to overload trays with glass wares for purpose of avoiding breakages. Last minute clearance not to be kept inside station and must be directly given to dishwashing. Buffet glass stands to be handed over to stewarding team and MUST be checked (breakage\chipped status) prior approval of handover procedure.

  4. Breakages Action Plan Food & Beverage Department Flatware Filippo (La Cucina) Khursheed(Stewarding) Chef Fabio Stewarding garbage bins MUST to be checked and free from bottles. A separate bin to be allocated specifically for bottled/glass beverages for disposal Any guest cutlery should not to be use in the Kitchen for food preparation. Daily Log Book for garbage disposals to be checked on a daily basis To be checked on a daily basis  Operation cutlery should not be used for any culinary operations 31 June 16 Chinaware Filippo(Cristal) Nandana(IRDS) Khursheed (Stewarding) Create a proper place in kitchen area and place the tags of each items Stewarding team to place chinaware gently inside the cabinets or in the kitchen with enough gap to avoid chipped 31 June 16 To keep the record of missing material from rooms or it can be charge also Service Team\Barman to collect tea pots, cups and saucers from the shelves using either trays or a trolley making sure items is not stacked like a tower that could lead to breakages. Shelve storage procedure to be followed specifically on height and weight limit. Do not overload trollies with china and glassware order to save time during clearance. Each Manager\Supervisor to check at the end of each shift breakage box and compare to daily breakage report (in case of discrepancies inform BOH Manager for swift action) Needs to maintain records of all items/materials which they are using on daily operations to ensure accountability.

  5. Breakages Action Plan Food & Beverage Department Equipment for cleaning purposes needs to be handed over. Only plate to be kept in the kitchen for usage. Due to high breakages on pasta plate, distribution needs to be controlled and during cleaning period, plates to be allocated on one specific rack to be used only for pasta plates. Requires a bigger dishwashing sink to accommodate a wider and consistent operational usage within the outlet. Glassware Lobbies Saud (Lobby Lounge) Khursheed(Stewarding) Need to remove beverage residues from glasses; only then wait staff can insert it on the racks. During storage, make sure glasses reaches till bottom of the rack; avoid inserting glasses on the rack to avoid chipping the edges/rim. Stewarding team also needs to follow same procedures. Specified racks to be used based on the kinds of glasses. Lobby Lounge Manager to follow the material slip and check material came back accordingly 31 June 16 Flatware Chinaware Saud(Lobby Lounge) Storage of cutleries should be under Lobby Lounge supervision. Keep the records for shortages/missing. 31 June 16 Saud (Lobby Lounge) Khursheed(Stewarding) All Clearance have to go in Cristal Chinaware have to wash in proper Rack All breakages needs to be recorded accurately

  6. Breakages Action Plan Food & Beverage Department IL Terrazzo Glassware Asghar (Restaurant Mgr) Specified racks to be used based on the kinds of glasses. Keeping records of breakages on daily basis Stewarding needs to maintain daily breakages reports on K drive. On going supervisor Flatware Asghar (Restaurant Mgr) Teaspoon to accounted for and recorded on a daily basis. Steak Knife to be kept sharp for daily perusal of guests. Suggest on purchasing Keeping records for shortages/missing. 31 June 16 Bqt & OC Glassware Bassam (Asst Director of C&B) Ali (Operations Mgr) Ibrahim (Asst Bqt Mgr) Khursheed(Stewarding) OE counting every Glass to be collect directly from the table and put in the rack up side down by using glass clearance trolleys. issuing and receiving after function and if any loss need to record and send to Bassam/Ali Arrange session for service staff. Brief the casuals prior to event. Keeping breakages/missing daily basis on K Drive. On going Avoid accidents, more carefully with the puling/ pushing the glass trolleys for transport specially the regular casuals. the training Glass trolley’s wheels need to be checked from time to time and report any damage through Engineering, records of on Not to store more than 8 racks in one line especially for OC. Heavy glass racks should be placed on the bottom part of the trolley.

  7. Breakages Action Plan Food & Beverage Department Bassam (Asst Director of C&B) Ali (Operations Mgr) Ibrahim (Asst Bqt Mgr) Khursheed(Stewarding) Keeping breakages/missing daily basis on K Drive. Stewarding have to count issue & after the function and keep the record records of on Need to purchase cutlery container for proper storage and distributions prior to any OC events. Proper storing equipment for events with 100-up attendees for accurate segregations during and after the event. Major missing tea spoon & dessert spoon Flatware On going Khursheed(Stewarding) Usage of plate trolleys for proper transportation. Chinaware and other table top wares to be separate with clear details. Avoid mixing items during clearance (China cutlery & Glass). OE Chinaware counting every issuing and receiving after function and if any loss need to record and send to Bassam/Ali Arrange session for service staff and before the function need to brief the casual Keeping breakages/missing daily basis on K Drive. the training Khursheed(Stewarding) Need to check with Purchasing All the dishwashing garbage need to be check before throwing in the compacter. Mr. Serge has suggest to buy the Metal detector either Magnetic rod/ring records of on Garbage checking Management On going Allocating one stewarding shift leader for each outlet for purpose of monitoring.  Increase Shift Leader manning for Bqt. &OC. Manning to be reviewed. Bassam requires 01 stewarding for every 30 attendees on certain events to secure equipment. 1 Shift Supervisor for any VIP and/or Royal events. Manpower

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