Food and Beverage Training Manual

Sports Bar at Frenchman’s Creek 2018

 Fold napkins to carry hot plates.

 Prepare bowl for shells for mussels/lobster etc.

FIFO – first in, first out

One of the most important concepts in every F&B operation is FIFO. It simply states, that every perishable product should be used in the order it is received. That means, every time a staff member refills a fridge the product already stored in the fridge has to be moved to the front in order to place the new product behind it. This basic principle reduces waste, which simultaneously reduces cost, and guarantees always the freshest product for our customers. It has to be known and followed by every employee.

The Salad Bar Opening & Closing Procedure

 Around 3:40pm refill the salad bar with crushed ice  At 4pm get the salad bar trolley from the garde manger  Place items accordingly o Left: composed salads

o Center direction SB: Caesar station with fat free dressings o Center direction MDR: Hot Dog station with condiments (do not unwrap onions!) o Right: Veggies, fruits, dressings  Get utensils for every item  Refill ramekin and napkins on top of salad bar  Don’t forget to check the signs and make sure the writing is clean and assigned to the correct item  Set up the bread trolley with bread basket, butter and B&B plates

28