SOP-FB-01 : Guest Check-Out Procedure from Outlet
SOP-FB-02 : Cleaning Ash Tray
SOP-FB-03 : How to Clear Beverage Glasses
SOP-FB-04 : Clearing the Table
SOP-FB-05 : Clearing the Table between Courses
SOP-FB-06 : How to Balance a tray
SOP-FB-07 : Delivering Food Orders from Kitchen to Guest Table
SOP-FB-08 : How to Enter guest Villa
SOP-FB-09 : Replenishment of Sugar
SOP-FB-10 : How to spot check floor
SOP-FB-11 : Guest Greeting and Seating
SOP-FB-12 : Handling Broken Items on Floor
SOP-FB-13 : Handling Guest Complaints
SOP-FB-14 : Handling Food or Beverage Spilling on Guest
SOP-FB-15 : Handling Special Requests or Guest Inconvenience
SOP-FB-16 : How to adjust cutlery
SOP-FB-17 : Answering Over the Phone
SOP-FB-18 : How to handle and maintain equipments
SOP-FB-19 : Checking Guest Satisfaction
SOP-FB-20 : Procedure to collect Stocks
SOP-FB-21 : Delivering Guest Complimentary Service
SOP-FB-22 : Guest Menu Communication
SOP-FB-23 : Informing Guest about Daily Promotions
SOP-FB-24 : Organizing Special Meal Setup
SOP-FB-25 : Preparing Salt & Pepper Shakers
SOP-FB-26 : Replenishment of Store Stocks
SOP-FB-27 : Serving New Beverages
SOP-FB-28 : Procedure to serve tea or coffee
SOP-FB-29 : Procedure for Setting up Table
SOP-FB-30 : Presenting Paper Serviette on guest request
SOP-FB-31 : Presenting Menu to Guest
SOP-FB-32 : Repeating Orders
SOP-FB-33 : How to serve Bread
SOP-FB-34 : How to do suggestive selling
SOP-FB-35 : Taking Food Orders from Guest
SOP-FB-36 : Taking Food Orders from Guest over Phone
SOP-FB-37 : Taking reservations over the phone
SOP-FB-38 : How to unfold the napkin
SOP-FB-39 : Upselling of Tea, Coffee or Dessert
SOP-FB-40 : Checking and Storing Beverages Stock
SOP-FB-41 : Taking Care Of Cigars (Standard and Quality)
SOP-FB-42 : Presenting Cigars to Guest
SOP-FB-43 : Setting up of Bar Counter for Bar Services
SOP-FB-44 : Bar Closing Procedures
SOP-FB-45 : Bar Hygiene
SOP-FB-46 : Procedure to serve cold towels during Guest visit to restaurant
SOP-FB-47 : Organising Bar Outlet for the day
SOP-FB-48 : Procedure to take Wine orders
SOP-FB-49 : Serving Wine by Glass
SOP-FB-50 : Cleaning And Sanitizing Food Contact Services
SOP-FB-51 : Food And Safety Checklist
SOP-FB-52 : Controlling the time temp during prep
SOP-FB-53 : Cooking and Reheating Temp Log
SOP-FB-54 : Cooking Potentially Hazardous Food
SOP-FB-55 : Cooling Potentially Hazardous Food
SOP-FB-56 : Cooling Temperature Log
SOP-FB-57 : Damage or discarded product log
SOP-FB-58 : Date Marking Ready-To-Eat Potential Hazardous Food
SOP-FB-59 : Employee Food Safety Training Record
SOP-FB-60 : Food Contact Surfaces Cleaning and Sanitizing Log
SOP-FB-61 : Handling a Food recall
SOP-FB-62 : Holding Hot and Cold Potential Hazardous Food
SOP-FB-63 : Personal Hygiene
SOP-FB-64 : Preventing Contamination at Food Bars
SOP-FB-65 : Preventing Cross Contamination During Storage and Preparation
SOP-FB-66 : Production Log
SOP-FB-67 : Receiving Deliveries
SOP-FB-68 : Receiving Log
SOP-FB-69 : Refrigeration Log
SOP-FB-70 : Reheating Potential Hazardous Food
SOP-FB-71 : Serving Food