Food and Beverage Training Manual

3. Remove the Chips and Crackle Breads Baskets to the back office.

4. Remove the Bread Trays from the Bread Shelf and replenish the bread,

REMEMBER: FIRST IN FIRST OUT (FIFO), Cling wrap the trays and put

them back in the breakfast fridge.

5. Throw away the bagels from the back area.

6. Remove beverages from the center side station and restock the beverages and cut

more lemons & limes for the beverage areas to prepare for dinner service.

7. Bring a laundry cart of dinner table cloths and dinner napkins.

8. Make Resets for Dinner service (Resets include: 1 B&B Knife, 1 Salad, 1 Dinner

and 1 Dessert Fork, 1 Salad Knife, 1 Dessert and 1 Tea Spoon)

9. Refill the Ice Cambros in the beverage stations.

10. Set the room for dinner.

11. Turn off the toaster and put in the back office.

BUFFET SET UP

For lunch, 19 th hole offers our members with a salad bar, soup and carving station and

cookies and fruit stations.

Lunch Salad Bar

There is a huge selection of salads and dressings available. It is mainly self service. We

have four different kinds of leafs on the salad bar, spinach, mix greens, iceberg lettuce, and

romaine lettuce. We also have four different kinds of salads that are tuna, egg, chicken and

salmon. All of this comes with five different dressings that are Caesar, Ranch, Balsamic,

Blue cheese, and Russian/ Thousand Island dressing. At the same time, the salad bar also

offers a huge variety of options for your salad for example mushrooms, tomatoes, carrots,

broccoli, beets etc. The two cold soups we have on the salad bar include Gazpacho and Beet

Borscht.

The set up for the Lunch Salad Bar

 Fill and remake the ice in the salad bar.

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