Food and Beverage Training Manual 2021

MAIN DINING ROOM 2021

Beverage Area Before a function starts, the shelves and storages of the beverage area have to be checked. This includes: • Paper cocktail napkins for the bar and for the hors d’oeuvres passing (3 boxes). • Drinking straws (see-through), tall stirrers (red), small stirrers (black) (1 box each) • Quarts and pints with lids (2 box each) • Styrofoam cups plus coffee lids and regular lids. Depend on the event, if we need to make a coffee break we are going to need at least 2 boxes plus the backup that we keep in the back office (other two), but if is a Sunday brunch only two. • Teabags (1 box), lemonade powder (1 box), decaf teabags (1 box), raspberry teabags (1 box is good for at least 3 month), coffee (2 unit.), milk (regular, skim, half & half one each) but this quantity will depend on the event, most of the time, if its Sunday brunch we need creamers in the table and for that reason we need 3 regular milk. • Gloves (small and large one box of each) • Trash bags (one roll) • Kids Cups (especially on holidays two lines with lids) • Toothpicks (one box) • To go Styrofoam boxes, plastic ramekins with lids (one group each) • All kind of sugar Most of these things you find in the dry storage. Furthermore on the cupboard where the coffee machines are you need: • Teapots with B&B plate with doily • Blender (with Spoon) • Creamers • Swizzle sticks • Nesquik • Espresso china • Cappuccino china • Biscotti • Ice tea spoons (for whipped iced coffe) • Teaspoons and espresso spoons • Cutting board and knife • Wrapping foil Top shelf Bottom shelf • Wrapped drinking straws

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