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Assembling Food Order – SOP

3.88

To ensure that dishes and side dishes prepared by the kitchen team are collected from the kitchen counter, in an organized manner, before being served to guests in the dining room.

Objective:

To ensure that dishes and side dishes prepared by the kitchen team are collected from the kitchen counter, in an organized manner, before being served to guests in the dining room.


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: Guest Service, Organization

File Format: Word (.docx)
Word Count: 225
Print Length: 01 Page
File Size: 22 KB

Language: English
Editable: Yes
Ready to Print: Yes

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