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Side Station Setting – SOP

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This list includes all key items to be present on a side station (to be prepared / refilled prior to each service period).

Objective:

This list includes all key items to be present on a side station (to be prepared / refilled prior to each service period).


Details:

Department : Food & Beverage, Restaurant Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Restaurant Manager
Document Type: SOP
Detail Level / Difficulty: Concise / Basic
Involved Skills: Buffet / Station Setting

File Format: Word (.docx)
Word Count: 285
Print Length: 02 Pages
File Size: 23 KB

Language: English
Editable: Yes
Ready to Print: Yes

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