Objective:
To ensure that the dishes ordered by guests are recorded in a clear, precise and diligent manner, in order to transmit the information correctly to the kitchen’s team and to be able to serve the dishes correctly afterwards.
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: Communication, Guest Service
File Format: Word (.docx)
Word Count: 374
Print Length: 02 Pages
File Size: 23 KB
Language: English
Editable: Yes
Ready to Print: Yes