1. Key Point for Day 2 MDP
Food Safety – everyone is involved in the restaurant
Physical, Chemical, Microbiological are the 3 factor of food safety hazards.
Viruses, mould, bacteria are the 3 types of microbiological hazards.
4 factor bacteria growth are Food, Time, Temperature, Moisture.
Clean is free of visible debris and dust, Sanitize is free of bacteria.
Restaurant security – Violence and aggression
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Move customer away from an audience
Create a barrier between you and the customer
Be empathetic
Resolve the issue
Be S.A.F.E (Safety, Actions, Focus, Emotions)
Safe password changed every 3 months and/or when a manager leaves/terminated.
2 number deposits bags should be taken to by manager when going to bank.
Call Media Hotline (Corporate Communication Department) if contacted by media.
Manager on duty be out front & visible to crew, customers can prevent cash or other potential problem at FC.
Floor control is co-ordination of product, equipment, people to achieve a smooth, consistent and profitable
business operation.
12 Shift management process
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Pre-shift (5 elements)
Managing the shift (6 elements)
Post shift (1 element)
System Map
Large Dot – Person in charge
Small dot – tasks need to do
Dots with straight line – tasks must be done in order sequence
Dots with broken line – tasks do not need to be done in order sequence
 - Output

2. Decision making process
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Observe
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Crew procedures
Rules of 3
Shift target
Key success factors
Safety
Quality & service
Comfort & convenience
Apperance
Prioritize
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Decision
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 Who, when where, why
Communication
 Verbal, written (use both)