Objective:
This document summarizes all of the sequences typically performed during an “a-la-carte” meal.
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, Wine Etiquette
File Format: Word (.docx)
Word Count: 2,341
Print Length: 09 Pages
File Size: 24 KB
Language: English
Editable: Yes
Ready to Print: Yes
