Food and Beverage Training Manual 2021

 Flagel’s (Flat bagels) • Make sure the trays for the bread shelf is filled with the different types of bread (white, rye, multigrain, Ezekiel, 40 calorie) and English muffins (regular & whole wheat). • B&B knives and dessert forks should be set near the bread station. • Line up the different kinds of cereals (special k, cheerios, muesli, corn flakes, bran, shredded wheat & granola) for the cereal station. • Pitchers of milk (skim, regular and half half), a carton of Lactaid (Lactose free milk) and a carton of skim plus should be placed on the freezing table, spoons and basket of assorted sugars should be placed near the cereals. • Butter, margarine, cream cheeses, yogurt, cottage cheese should be placed on the freezing table while assorted jams and jellies to be set up near the cereal station. • Ensure that the three different kinds of dried fruits (cranberry, golden raisin and regular raisin) is set up in front of the cottage cheese. • Make sure toaster is turned on. • Ensure a sufficient supply of Styrofoam cups (8oz & 16oz), cup lids, stirrers and paper napkins.  Place all the milk (apart from the one nearest to the bar), the cream cheese, yogurt, cottage cheese, dried fruits onto another trolley and take them back to the back-office area, refill them and put back to the fridge or onto the breakfast shelf.  Put back the cereals and fruit jams back to the cupboards underneath the cereal station.  Change the oatmeal to the soups for lunch.  Make sure all milk, cereals, butter, cream cheeses, cottage cheese and bread are restocked (check breakfast fridge) as part of mise en place for the following day's breakfast. Breaking down Breakfast  Put all the pastries on trolley to be taken to the staff cafeteria.

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