Objective:
To ensure that white and rose wines are served to the guests by following a standard repeated to the identical for each guest, in an organized, diligent and efficient way.
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, Wine Etiquette, Wine Knowledge
File Format: Word (.docx)
Word Count: 335
Print Length: 02 Pages
File Size: 23 KB
Language: English
Editable: Yes
Ready to Print: Yes
