Objective:
To ensure that each item stocked in the bar’s refrigerators will have a par level and will be stocked correctly and hygienically.
Details:
Department : Food & Beverage, Bar Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Bar Manager
Document Type: SOP
Detail Level / Difficulty: Brief / Basic
Involved Skills: Inventory Management, Organization, Storage Management
File Size : 24,9 KB
File Format: Word
Print Length: 02 Pages
Language: English
Editable: Yes
Ready to Print: Yes
