Food and Beverage Training Manual 2021

MAIN DINING ROOM 2021

Coffee machine : Flush the big machine at the end of every event, and take the pieces to the dishwasher so they can clean them properly. For the small one you just need to rinse the drainage tray after all the functions. In both cases make sure that the coffee, milk or chocolate are full so you don’t have to run the next day.

Fridge When you are in charge of the beverage area, you always need to check the fridge. It should look nice and tidy at all times and all the things we do not need for our regular business should not be in there. After business we switch off the light of the fridge,

which is situated at the top right hand side. Following stuff needs to be found in the fridge: • Regular Milk • Skim Milk • Half and Half Milk

• Lactaid free milk • Skim milk plus • Orange Juice • Apple Juice • Cranberry Juice

• Pellegrino • Diet Tonic • Uncut lemons and limes • Olives • Regular and Decaf Coffee packs • Café au lait pack • Chocolate Milk pack Also the barkeeper and the buffet runner use this fridge to store their equipment i.e. dressings, butter, fruit tray, cocktail mixes etc. Side Stations For optimal service and the facilitation of service we always place at strategic points service stations. You can use the service station as a backup spot for resets or cutlery. Also you can find there service utensils, which you will need during the business time.

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