STANDARD OPERATION PROCEDURES FOOD & BEVERAGE

. Kitchen Basics
1. 01 Company Introduction & Mission Statement
1. 02 Benefits Of Training
1. 03 Objectives Of Standards
1. 04 Kitchen Ethics
1. 05 Achievement Reviews
1. 06 Personal Hygiene & Grooming
1. 07 Prevention Of Accidents – First Aid
1. 08 First Aid Box
1. 09 Germs In The Kitchen
1. 10 Equipment Hygiene
1. 11 Product Hygiene
1. 12 Handle Routine Cleaning Tasks
1. 13 Do’s & Don’ts
1. 14 Staff Behaviour
1. 15 Staff Responsibilities
1. 16 Management & Goals
1. 17 Safety Regulations
1. 18 Team Work

2. Kitchen Operation
2. 01 Chef’s Standards
2. 02 Culinary History
2. 03 Kitchen Design & Structure
2. 04 Sections
2. 05 Gardemanger
2. 06 Butcher
2. 07 Hot Kitchen
2. 08 Bakery/Pastry
2. 09 Artist
2. 10 Culinary Equipment
2. 11 Culinary Utensils
2. 12 Cooling Systems
2. 13 Mice en Place

3. Food Knowledge
3. 01 Basic Preparation Techniques
3. 02 Food Supply
3. 03 Conservation
3. 04 Nutrition In Food
3. 05 Additives, Ingredients
3. 06 Pickling
3. 07 Curing Of Ham
3. 08 Smoked Meats & Ham
3. 09 Meat, Poultry, Game
3. 10 Fish & Seafood
3. 11 Lobster
3. 12 Snails, Oysters, Clams
3. 13 Caviar
3. 14 Sushi
3. 15 Spices
3. 16 Chili & Spices
3. 17 Herbs
3. 18 Fats & Oils
3. 19 Animal Fat
3. 20 Dairy Products
3. 21 Cream
3. 22 Ice Cream
3. 23 Butter Mixtures
3. 24 Italian Cheese
3. 25 French Cheese
3. 26 Grain & Cereals
3. 27 Rice
3. 28 Pasta, Dumplings, Rice
3. 29 Pasta
3. 30 Pizza
3. 31 Vegetable
3. 32 Vegetable & Preparation
3. 33 Salads
3. 34 Potatoes & Mushrooms
3. 35 Potato Preparations
3. 36 Cold Sauces
3. 37 Hot Sauces
3. 38 Fruit
3. 39 Cocoa – Chocolate

4. Beverage Knowledge
4. 01 Coffee
4. 02 Tea
4. 03 Beverage & Food, Alcohol
4. 04 Beverage & Food, Non Alcohol
4. 05 Method Champenoise
4. 06 Alcohol Contend In Wine
4. 07 The White Grapes
4. 08 The Red Grapes
4. 09 The Ten Basic Wine Styles – White
4. 10 The Ten Basic Wine Styles – Red

5. Culinary Operation
5. 01 Menu Planning & Types
5. 02 A’la Carte & Room Service
5. 03 Restaurant Buffets, Promotions
5. 04 Banquet & Catering
5. 05 Banquet Cocktails
5. 06 Banquet Cocktails, Menus
5. 07 Food Preparation In Public

6. Kitchen Administration
7. 01 Market List
7. 02 Purchasing & Receiving
7. 03 Handle Store Requisitions
7. 04 Handle Repair Order
7. 05 Inventory Control
7. 06 F&B – Chef Meeting
7. 07 Log Book
7. 08 Complaint Handling
7. 09 Scheduling Staff