Food and Beverage Training Manual

 The dressings, fruit and coleslaw need to be prepared in soufflé cups and placed in the refrigerator for service.  Every morning thin slices of cantaloupe, watermelon put in the big bowl provided and a plate of cucumber & lemon for the fitness center Infusion water.

6. Dishwashing Area:

 The dishwasher should be switched on and the sinks filled with left to right hot soapy water, hot clean water and sanitizer ready to be used during service.  Temperature monitoring: Every day maintain the Daily temperature logbook provided with Paper Thermometer.

During Service:

1. Swimming Pool Deck and Tiki Bar  During the service operations for the day dirty towels must be collected and placed in the laundry cart as well as refolding and replaced dirty towel chair covers on the lounge chairs.  Any garbage should be picked up and thrown in the trash bins.  Members should be assisted throughout the day with any needs they may have.  The bathroom and showers should be checked to ensure all

towels are picked up and everything is in good condition. Should there be any complications, speak to someone in housekeeping or the required department.

2. Tables and Side Stations  Ensure that the members and guests’ needs are attended to and that the correct sequence of service is followed throughout lunch service.  Tables should be wiped clean after the every time members leave and reset accordingly.  The side station should be kept organized, neat and clean throughout service.

Page | 5