STANDARDS AND PROCEDURES DEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: POTATION OF PREPARED OTEMS STANDARD: NO FOODSTUFF WILL GO TO A GUEST UNLESS IT LOOKS FERST CLASS AND TASTES FRESH.PROCEDURE:1.When a dessert, main course, soup or pastry is prepared the fridge or storage area will be checked to make sure none if the same are present that could be accidently mixed up with the fresh batch.2.Should any of the same item be left it will be tasted to make sure it has not spoiled or tastes of fridge.3.When foodstuff is still of good quality it shall be issued for use on that day either for buffet or staff canteen.4.If there is the slightest doubt of quality see your supervisor.DO NOT in any way let it go to a guest!5.NEVER serve anything that you would not be prepared to eat yourself!STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: GUEST GREETING STANDARD: guests will be greeted in a warm, friendly, genuine and welcoming manner as first impressions are very important, the guest’s name will always be used if at all possible.PROCEDURE:1.When meeting a guest at the buffet or in passageways, Banquets etc., be positive, stand straight, do not slouch. Smile!2.Welcome the guest with a proper greeting.a)Say “Bula Good Morning,””Bula Good Afternoon,” or “Bula Good Evening.”b)If at all possible, call the guest by name “”Bula, Good Morning, Mrs.··············, Mr.··············”c)If you do not know the guest’s name you may say “Bula Good Morning, Sir/Madam.”REMEMBER:First impressions are very important. Well groomed appearance is a necessity. Personal hygiene, ha...
