Sop

Standard Operating Procedures
Food & Beverage - Bar

1. Service Experience
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01 Company Introduction & Mission Statement

02 Benefits Of Training
03 Objectives Of Standards
04 F&B Ethics
05 Achievement Reviews
06 Personal Hygiene
07 Grooming
08 Prevention Of Accidents First Aid
09 Germs In The Bar Restaurant
10 Dos & Donts
11 Scheduling Staff
12 Safety Regulations
13 Equipment Hygiene
14 Staff Behaviour
15 Staff Responsibilities
16 Teamwork
2. Beverage Basics
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01 Coffee
02 Coffee Basics
03 Tea
04 Fruit & Juice
05 Cider
06 Introduction Alcohol
07 Wine Making
08 Wine & The Red Grapes
09 Wine & The White Grapes
10 Wine & The Ten Basic Wine Styles White
11 Wine & The Ten Basic Wine Styles Red
12 Wine Glossary
13 Wine Tasting
14 Wine & Temperature For Serving
15 Wine & Alcohol Content
16 Wine & Decanting
17 Wine & Health
18 Method Champenoise
19 Champagne By The Bottle
20 Fortified Wine
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21 Liqueur Glossary
22 Vermouth
23 Rum
24 Gin
25 Tequila
26 Port
27 Vodka
28 Beer Glossary
29 General Bar Terms
30 Brandy Cognac
31 Whiskey
32 Bar Drink List Structure
33 Daily Bar Stock
34 Liqueur Gravity Chart
3. Food Knowledge
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01 Dairy Products
02 Cocoa - Chocolate
03 Food & Alcoholic Beverage
04 Food & Non Alcohol Beverage
05 Fruit
06 Ice Cream
07 Spices
08 Herbs
4. Beverage Service
4. 01 Restaurant
4. 02 Bar
4. 03 Kinds Of Beverage Service
4. 04 Alcoholic Beverage Service
4. 05 Aperitifs
4. 06 Beer
4. 07 Cocktails
4. 08 Liqueurs
4. 09 Port & Sherry
4. 10 White-Rose Wine
4. 11 Red Wine
4. 12 Champagne
4. 13 Spirits
4. 14 Soft Drinks
4. 15 Serving Fresh Canned Juice
4. 16 Iced Tea, Iced Coffee
4. 17 Flambe Coffee
4. 18 Coffee
4. 19 Tea
4.20 Cold & Hot Drinks
5. Guest Experience
5. 01 First Impression
5. 02 Greeting, Welcome & Seating
5. 03 Greeting and Seating
5. 04 General Service Rules
5. 05 Service Sequence At The Bar
5. 06 Bar Duties
5. 07 Taking Bar Reservation
5. 08 The 6 Principles Of Guest Service
5. 09 Taking The Order Room Service
5. 10 Taking Down The Order
5. 11 Menu Presentation
5. 12 Service Of Food
5. 13 Adjusting Covers
5. 14 Follow Up
5. 15 Complaint Handling
5. 16 Billing & Payment
5. 17 Check Sequence
5. 18 Clearing Table & Cheque
5. 19 Placing Of Tooth Picks
5. 20 Cigar Service
5. 21 Cigar Knowledge For Guest & Staff
5. 22 Cigarette Service
5. 23 Breakfast Service
5. 24 Farewell And Departure
5. 25 Restaurant Clearing
5. 26 Bar Clearing
5. 27 Setting Up Bar Tables
5. 28 Guest Focus
5. 29 Pool Service
5. 30 Toasts Around The World
6. Bar Operation
6. 01 Research Market Trends
6. 02 Accessibility & Location
6. 03 Opening Procedures
6. 04 Cocktail Recipes Template
6. 05 Beverage Production List
6. 06 Glasses
6. 07 Outlet Set Up
6, 08 Bartending Utensils
6. 09 Professional Technical Terms
6. 10 Mice En Place
6. 11 International Pouring Units
6. 12 Back Area Duties
6. 13 Duties Of Pool Boy
6. 14 Types Of Service Bars
6. 15 Guest History Cardex
6. 16 Guest Supply Linen
6. 17 Replenish Linen
6. 18 Handle Routine Cleaning Tasks
6. 19 Handle Store Requisitions
6. 20 Inventory Control
6. 21 Repair Order
6. 22 Trolley And Tray Collection
6. 23 Log Book
6. 24 K.O.T. Captains Order
6. 25 Ala Carte & Room Service
6. 26 Buffets, Promotions
6. 27 Banquet & Catering
6. 28 Buffet Service
6. 29 Banquet Cocktails Menus
6. 30 Budget, Forecast
6. 31 Daily Outlet Briefing
6. 32 F&B Meeting
6. 33 Closing Procedures
6. 34 Distribute Incentives Tips
6. 35 Menu Planning & Types
6. 36 First Aid Box
6. 37 Preparing Fruit Garnish
6. 38 Replenish Stock
6. 39 How To Dispense Beverage Via Micro
6. 40 How To Handle Draft Machine
6. 41 How To Handle Stocks
6. 42 History Of The Cocktail Shaker
6. 43 Standard bar Measurements
Page 1 of 1
STANDARD OPERATING PROCEDURE

FOOD & BEVERAGE
TASK #: 1.03
DEPARTMENT : Beverage
TASK:
Objectives of standards
JOB TITLE:
All Beverage Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
To understand and learn
the
Basics of rules and hotel
Business standards.
. Definition: Standards
Something set up and established as a rule or
Model for the measure of quality or value.
The guest comes first
To clarify standards in the

Everyday operation.
Consider guest expectations.
To understand action
plans.
Do things right the first time!!!!
To establish consistently
The best service possible.
Recognize the needs of the guest.
To control and manage our
Capital and human
resources
WHY
To ensure:
Consistency
Quality control
Management tool
Training tool
For every 100 guest who
complain, 26 others are
silent.
We hear only from 1 out of
27.
Those who complain, 91%
will
Never return if nothing is
done.
Communicate our vision.
Keep up communication between your
Supervisor and subordinates.
Every customer who has a

Complaint will tell 8-16
others.
82% 95% of complaining
customers will return, if
something is done to
resolve it.
Follow rules and regulations of HI at all times.
Remember to be the best and not part of the rest!
It costs 5 times more to

attract
A new customer than to
keep
An existing one.
Train and exercise your tasks and ask for

Help if necessary to improve at all times.
PREPARED BY:
Position
APPROVED BY:
Signature:
Date:
Position:
Director of
Food & Beverage
Signature:
Date:

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Standard Operating Procedures

Food & Beverage - Bar

01 Company Introduction & Mission Statement

STANDARD OPERATING PROCEDURE

To clarify standards in the

Communicate our vision.

Keep up communication between your

Supervisor and subordinates.

Every customer who has a

Follow rules and regulations of HI at all times.

Remember to be the best and not part of the rest!

It costs 5 times more to

Train and exercise your tasks and ask for

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