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
