SOP Finance and Accounting – Primary Financial Controls Process in Hotels

Primary Financial Controls Process in Hotels
Financial Controls Process in Hotels  Purpose of Primary Financial Controls in Hotels: To establish minimum controls to ensure proper operational ...
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SOP – Kitchen / F&B Production – Kitchen Opening Duties / Preparation for Kitchen Service

Before the kitchen opens for business, there are several tasks that need to be completed. First and foremost, all kitchen staff should arrive early enough to allow time for proper sanitation procedures. This includes washing hands, putting on clean uniforms, and checking that all equipment and surfaces are clean and sanitized.
Preparation for Kitchen Service or Kitchen Opening Task Before the kitchen opens for business, there are several tasks that need ...
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SOP – Kitchen / F&B Production – Kitchen Closing Duties

After a long day of preparing food and serving customers, it is important for the kitchen staff to properly close down the kitchen. This not only ensures the safety of the staff and the cleanliness of the kitchen, but also sets the stage for a successful start to the next day.
Kitchen Closing Duties or Kitchen Shift End Task After a long day of preparing food and serving customers, it is ...
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SOP – Front office – Handling Guest Rebates or Allowances

SOP - Front office - Handling Guest Rebates or Allowances
How To Handling Guest Rebates And Allowances Training Summary questions: Q1. Who is responsible for authorizing allowances? Q2. Why it ...
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SOP – Kitchen / F&B Production – Pest Control Policies

Pest control is a crucial aspect of maintaining a clean and safe kitchen or food and beverage production area. It is important to have a standard operating procedure (SOP) in place to ensure that all necessary measures are taken to prevent pests from entering and contaminating the area.
Pest Control Procedure and Policies Pest control is a crucial aspect of maintaining a clean and safe kitchen or food ...
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SOP – Kitchen / F&B Production – Equipment Handling, Cleaning and Sanitising

When working in a kitchen or F&B production environment, it is important to know how to handle, clean and sanitise the equipment. This is not only important for maintaining the quality of the food being produced, but also for ensuring the safety of those who consume it.
Kitchen Equipment Handling and Maintaining When working in a kitchen or F&B production environment, it is important to know how ...
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SOP – Kitchen / F&B Production – Purchasing Food and Raw Materials

An SOP is a set of step-by-step instructions that outline how to carry out a particular task or process. In the case of purchasing food and raw materials, an SOP can help ensure that the process is efficient, cost-effective, and meets quality standards.
Purchasing Food and Raw Materials in the Hotel Kitchen When it comes to running a successful kitchen or food and ...
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SOP – Kitchen / F&B Production – Receiving of Food and Raw materials

The standard operating procedure (SOP) for kitchen and food and beverage (F&B) production involves the crucial step of receiving food and raw materials. It is important to ensure that all items received are of good quality, fresh, and safe for consumption.
Receiving Food and Raw Materials in the Kitchen The standard operating procedure (SOP) for kitchen and food and beverage (F&B) ...
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SOP – Kitchen / F&B Production – Holding of Prepared Hot / Cold Foods In Kitchen

In any kitchen or food and beverage production facility, it is important to maintain the quality and safety of the food being prepared. One of the key aspects of this is the holding of prepared hot or cold foods. Hot foods must be kept at a temperature above 60°C to prevent bacterial growth, while cold foods must be kept below 5°C to prevent spoilage. It is essential to have proper holding equipment such as warming trays, hot boxes, and refrigeration units to maintain the required temperature.
How To Hold Prepared Hot and Cold Foods In any kitchen or food and beverage production facility, it is important ...
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SOP – Kitchen / F&B Production – Store Room / Freezer – Hygiene and Management

The standard operating procedures (SOP) for a kitchen or food and beverage production area include guidelines for the store room and freezer. Proper hygiene and management are also essential components of the SOP.
Store Room and Freezer Hygiene and Management The standard operating procedures (SOP) for a kitchen or food and beverage production ...
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