The document provides the opening and closing checklists for several facilities at Busch Gardens Williamsburg, including carts, Der Marktplatz, and Ski Mart. The opening checklist details responsibilities from 8:30am-11:00am such as unlocking doors, checking equipment, ensuring staff are present, and creating schedules. The closing checklist provides instructions for cleaning and sanitizing various equipment, surfaces, and facilities before closing between 10:00pm-11:00pm. Responsibilities include cleaning popcorn machines, drink dispensers, warmers, sinks, sweeping, and stocking supplies.
Beverage service equipment is important for restaurants to efficiently serve drinks to guests and increase profits. Equipment is divided into glassware and other items. Glassware factors like size, shape, durability and price must be appropriate for the restaurant's style and menu. Common glass types include goblets for wines, brandy balloons, and champagne flutes. Glassware must be stored properly and handled carefully to avoid breakage. Other equipment includes items for mixing and preparing drinks like shakers, strainers, and blenders; chilling items like coolers and ice machines; dispensing and opening items such as pourers and corkscrews; and serving items like trays and coasters. A fully stocked bar needs the proper
“Failure to follow established SOPs is one of the most frequently cited violations in FDA 483s and warning letters. The frequency of SOP-related violations points to the need for all regulated companies to review their SOPs, their methods for distributing compliant SOP training curricula, their methods of validating receipt and testing for comprehension of the materials, and their documentation of SOP training activities. Additionally, enterprise-wide training programs must include automated methods for new employee on boarding, and for annual refresher training. “
BioPharm International
Global Quality Assurance and Regulatory Compliance
by Denise Queffelec and David Peterson
The NextDocs' pre configured solution for managing procedural documentation addresses these key challenges to deliver a compliant, user-friendly solution while minimizing the demands on your already overtaxed business and IT users.
This document is the index for a book on hotel engineering management written by Gajanan Shirke. The book covers topics such as maintenance management, fuels used in catering, electricity, refrigeration, fire safety, pollution, energy conservation, preventative maintenance, staffing, and basic hotel projects. It provides an overview of the key areas related to engineering and maintenance for hotels.
- The document is an internship report submitted by Md. Shumon Iftikher to his university on his internship at Dekko Accessories Limited, where he analyzed the company's general accounting and financial system.
- It includes an overview of Dekko Accessories Limited's history, products, customers, and organizational structure. It also describes the methodology used in the report and findings regarding the company's accounting principles, categories of financial transactions, financial management controls, and maintenance of accounts.
- The report analyzes Dekko's liquidity, activity, and profitability ratios and discusses the conclusions drawn from the findings regarding the company's accounting and financial systems.
Using Key Metrics to Supercharge Your Demand Management and S&OP ProcessSteelwedge
Forecast accuracy is the single most important metric for demand planning, and quite possibly for the entire sales and operations planning (S&OP) process. If you start with an accurate forecast, the rest of the process is a lot easier. Improvements in forecast accuracy have a cascade effect, leading to reductions in inventory, improvements in customer service/reductions in stock outs, and eventually to increases in gross revenues and/or margins. But do you really understand forecast accuracy, and how to properly leverage it for results?
In this webinar, we will focus on explaining the foundations of forecast accuracy metrics:
How to measure forecast accuracy
Selecting the most meaningful offset or lag period
Units vs. revenue
Aggregation levels
Time buckets: Weeks, months or quarters
Impacts to functional groups: Sales, Marketing, Demand Planning
Strategies for transparent and effective tracking for improved results
The document provides an operations manual for HP Hotels that outlines various policies and procedures for the company. It begins with an introduction stating that the manual establishes minimum guidelines for standardized and cost-efficient hotel operations. It then provides a mission statement focusing on profitable growth and shareholder value. The manual continues with sections covering various operational areas like accounting, administration, food and beverage, front desk, housekeeping, maintenance, sales, and human resources. It aims to standardize guidelines across hotel properties while allowing for good judgment in decision making.
S&OP and Demand Management 2016 Summary Charts - 16 AUG 2016Lora Cecere
Summary: S&OP and Demand Management Study Summary Charts. Based on an online survey conducted by Supply Chain Insights (February 12-May 26, 2016). The objective of the survey was to understand the current state of decision-making processes (S&OP and demand management were the focus) and their respective technologies. The results are among 79 respondents: manufacturers, distributors, and retailers who are familiar with the S&OP and/or demand management processes at their company.
Beverage service equipment is important for restaurants to efficiently serve drinks to guests and increase profits. Equipment is divided into glassware and other items. Glassware factors like size, shape, durability and price must be appropriate for the restaurant's style and menu. Common glass types include goblets for wines, brandy balloons, and champagne flutes. Glassware must be stored properly and handled carefully to avoid breakage. Other equipment includes items for mixing and preparing drinks like shakers, strainers, and blenders; chilling items like coolers and ice machines; dispensing and opening items such as pourers and corkscrews; and serving items like trays and coasters. A fully stocked bar needs the proper
“Failure to follow established SOPs is one of the most frequently cited violations in FDA 483s and warning letters. The frequency of SOP-related violations points to the need for all regulated companies to review their SOPs, their methods for distributing compliant SOP training curricula, their methods of validating receipt and testing for comprehension of the materials, and their documentation of SOP training activities. Additionally, enterprise-wide training programs must include automated methods for new employee on boarding, and for annual refresher training. “
BioPharm International
Global Quality Assurance and Regulatory Compliance
by Denise Queffelec and David Peterson
The NextDocs' pre configured solution for managing procedural documentation addresses these key challenges to deliver a compliant, user-friendly solution while minimizing the demands on your already overtaxed business and IT users.
This document is the index for a book on hotel engineering management written by Gajanan Shirke. The book covers topics such as maintenance management, fuels used in catering, electricity, refrigeration, fire safety, pollution, energy conservation, preventative maintenance, staffing, and basic hotel projects. It provides an overview of the key areas related to engineering and maintenance for hotels.
- The document is an internship report submitted by Md. Shumon Iftikher to his university on his internship at Dekko Accessories Limited, where he analyzed the company's general accounting and financial system.
- It includes an overview of Dekko Accessories Limited's history, products, customers, and organizational structure. It also describes the methodology used in the report and findings regarding the company's accounting principles, categories of financial transactions, financial management controls, and maintenance of accounts.
- The report analyzes Dekko's liquidity, activity, and profitability ratios and discusses the conclusions drawn from the findings regarding the company's accounting and financial systems.
Using Key Metrics to Supercharge Your Demand Management and S&OP ProcessSteelwedge
Forecast accuracy is the single most important metric for demand planning, and quite possibly for the entire sales and operations planning (S&OP) process. If you start with an accurate forecast, the rest of the process is a lot easier. Improvements in forecast accuracy have a cascade effect, leading to reductions in inventory, improvements in customer service/reductions in stock outs, and eventually to increases in gross revenues and/or margins. But do you really understand forecast accuracy, and how to properly leverage it for results?
In this webinar, we will focus on explaining the foundations of forecast accuracy metrics:
How to measure forecast accuracy
Selecting the most meaningful offset or lag period
Units vs. revenue
Aggregation levels
Time buckets: Weeks, months or quarters
Impacts to functional groups: Sales, Marketing, Demand Planning
Strategies for transparent and effective tracking for improved results
The document provides an operations manual for HP Hotels that outlines various policies and procedures for the company. It begins with an introduction stating that the manual establishes minimum guidelines for standardized and cost-efficient hotel operations. It then provides a mission statement focusing on profitable growth and shareholder value. The manual continues with sections covering various operational areas like accounting, administration, food and beverage, front desk, housekeeping, maintenance, sales, and human resources. It aims to standardize guidelines across hotel properties while allowing for good judgment in decision making.
S&OP and Demand Management 2016 Summary Charts - 16 AUG 2016Lora Cecere
Summary: S&OP and Demand Management Study Summary Charts. Based on an online survey conducted by Supply Chain Insights (February 12-May 26, 2016). The objective of the survey was to understand the current state of decision-making processes (S&OP and demand management were the focus) and their respective technologies. The results are among 79 respondents: manufacturers, distributors, and retailers who are familiar with the S&OP and/or demand management processes at their company.
The document provides a checklist for preventative maintenance of guest rooms. It lists tasks to inspect and service various room components, including heat pumps, lamps, switches, televisions, furniture, windows, drapery, closets, doors, bathrooms, and general items. Specific tasks include checking filters, coils and drains for heat pumps; light bulbs, switches and lamp shades; electric receptacles and GFI outlets; remote controls and phone dialing instructions; drawer handles and furniture condition; window guides and hardware; drapery tracks and rollers; sliding doors and tracks in closets; door handles, closure, and appearance; plumbing fixtures and seals in bathrooms; and painting, wallpaper, floors, fans and
The engineering and maintenance department is responsible for properly maintaining the hotel building, equipment, and grounds to protect the property value and support other departments. An effective preventative maintenance program can save hotels money by reducing long-term repair costs, planned replacement part purchases, and revenue losses from guest dissatisfaction. The engineering and maintenance department should create specific preventative maintenance programs for public areas, guest rooms, food services, laundry, and other equipment. Managing utilities and implementing energy management programs can also help control operating costs.
The Standard Operating Procedures document outlines the steps to follow for various tasks and operations. It provides guidelines for employees to ensure consistency and quality in work processes. Adhering to SOPs helps employees perform their duties correctly and efficiently.
Standard Operating Procedure (SOP) for Information Technology (IT) OperationsRonald Bartels
Title of SOP
Dates
Issue date
Effective date
Document history
Approvals
Description
Purpose and background
Scope
Definitions
Operations
Maintenance
Projects
Business justification and project request form
Project Lite methodology (mini projects)
Large projects
Fulfilment
Example - Video conferencing
Quality and targets
Vital functions affected by this SOP
Lessons learned
Record and Document Management
References
Standards
Images
Diagrams
Equipment, hardware and software lists
Labelling and naming standards
Checklists
Installation
Configuration
Testing
Financial
Budget exception / deviation
Risk
The CRAMM Risk management methodology
Meerkat Risk Methodology
Information Security
Physical security
Service Continuity
Risk evaluation and control
Business impact analysis
Develop continuity strategies
Emergency response and operations
Developing and implementing the BCP
Awareness and training program
Maintaining and exercising the BCP
Standards and guidelines
Escalations
Roles and responsibilities
The Uberfingers team leaders dashboard
Shifts
Training
Monitoring requirements
Change
Stakeholders
Request for change
Apply for testing
Configuration management database
Impact and risk assessment
Change Advisory Board (CAB)
Installation in testing
Test installation review
Testing in progress
Operational acceptance phase
Ready for live
Implementation in live
Go Live acceptance
Live
Integration with Service Desk
Change types
Vendors
Review and evaluation of vendors
Maintenance
Warranty
Handling Incidents and Troubleshooting procedures
The Expanded Incident Lifecycle
Service review
Meetings
Previous period
Performance review
Current issues
Peripheral issues
Grading of service desk interaction
Grading of service desk escalation
Checklist for SOP
Addendum
Service catalogue
The document discusses the format and guidelines for writing standard operating procedures (SOPs). It provides details on who should write SOPs, who they are intended for, when they should be written and tested, and an example format. Effective SOP writing uses short, clear, step-by-step imperative sentences rather than passive constructions. Guidelines include writing and testing SOPs before a new job, revising when processes or equipment change, and updating them regularly.
1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
This document provides training information for volunteer positions at a coffee shop. It outlines the different shift positions, how to start and complete shifts, food safety protocols, and procedures for making coffee, tea and other drinks. Specific instructions are provided for Sunday morning, Wednesday night and Friday night shifts. The training covers cash handling, cleaning duties and closing down procedures. Volunteers are reminded to be helpful, friendly and courteous at all times.
This document provides training information for volunteer positions at a coffee shop. It outlines the different shift positions including host/hostess, register, and drink stations. It details procedures for starting and ending shifts, food safety practices, and cleaning duties. Volunteers are trained on coffee, tea and food preparation as well as cash handling, customer service and closing tasks. The training emphasizes handwashing, sanitization, and ensuring a welcoming environment for customers.
The document summarizes emerging packaging technologies for the dairy and food sectors in India. It discusses how modified atmosphere packaging can extend the shelf life of products like Indian sweets and fresh cheeses. It also describes hot fill sterilization and hot water bath processes that can be used for high acid foods, as well as retort sterilization and aseptic packaging techniques for low acid foods. The document highlights how these advanced packaging methods open new opportunities for Indian food businesses to scale up operations and expand their reach.
A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen.
The document provides an overview of container inspection equipment used in the soft drink manufacturing process. It describes various types of inspection machinery that check bottles and cans for defects and contaminants at different stages of production like after filling, before packaging, and during the blow molding process. High-precision inspection equipment helps ensure product safety and quality while maximizing production output and efficiency.
The document discusses food and beverage layout and equipment considerations. It describes the front of house areas where staff interact with guests, such as the reception, cashier counter, and bar. It also describes back of house areas like the pantry, dish washing area, and hotplate where food is prepared and picked up. Specific equipment needed for different areas like the stillroom, silver room, and hotplate are also outlined. Factors to consider when purchasing equipment like flexibility, durability, and cost are also discussed.
The document discusses food and beverage layout and equipment considerations. It covers the types of furniture, fixtures, and smallwares needed for various front and back of house areas. Key factors in choosing equipment include the type of service offered, budget, durability, and maintenance needs. Common areas described include the stillroom, hotplate, silver room, and bar. Lighting, color, and proper storage are also addressed.
The document summarizes a new four-stream waste diversion program being implemented at 15 Sperling Drive. Twelve recycling stations will replace individual desk bins and will have containers for mixed paper, containers, organics, and garbage. Staff are responsible for sorting their waste at the stations. The goal is to improve diversion rates from waste. Detailed signage at each station explains what can be recycled in each stream to avoid contamination.
This document describes an automatic baby bottle warmer that directly monitors temperature. It aims to solve problems with existing warmers that do not directly monitor temperature and require users to estimate variables. The proposed BabyField warmer uses direct non-contact temperature monitoring, volumetric heating, and active power control to precisely warm bottles to 37°C in 1-2 minutes. It is safer, more accurate, and faster than water-based competitors. Clinical tests show the microwave-based technology does not damage breastmilk. The device also has options for sterilizing and pasteurizing. It could access a potential market of over 5 million units in key regions.
UNIT OPERATIONS IN FOOD PROCESSING.pptxShivam Dadwal
The document discusses various unit operations commonly used in food processing. Unit operations are process steps that convert raw materials into finished food products. Some key unit operations covered include cleaning, size reduction, heating, drying, refrigeration, membrane filtration, mixing, and packaging. Cleaning removes contaminants from foods while size reduction reduces the size of solid foods through techniques like grinding and slicing. Heating operations like pasteurization and canning are used to preserve foods by destroying microorganisms. Other unit operations discussed are drying, refrigeration, filtration, concentration, mixing, and automated packaging.
Soft drink manufacturing and marketing strategiessreek21
A presentation which describes the manufacturing processes of carbonated soft drinks as well as the marketing strategies employed by the leading soft drink manufacturers.
The document provides a checklist for preventative maintenance of guest rooms. It lists tasks to inspect and service various room components, including heat pumps, lamps, switches, televisions, furniture, windows, drapery, closets, doors, bathrooms, and general items. Specific tasks include checking filters, coils and drains for heat pumps; light bulbs, switches and lamp shades; electric receptacles and GFI outlets; remote controls and phone dialing instructions; drawer handles and furniture condition; window guides and hardware; drapery tracks and rollers; sliding doors and tracks in closets; door handles, closure, and appearance; plumbing fixtures and seals in bathrooms; and painting, wallpaper, floors, fans and
The engineering and maintenance department is responsible for properly maintaining the hotel building, equipment, and grounds to protect the property value and support other departments. An effective preventative maintenance program can save hotels money by reducing long-term repair costs, planned replacement part purchases, and revenue losses from guest dissatisfaction. The engineering and maintenance department should create specific preventative maintenance programs for public areas, guest rooms, food services, laundry, and other equipment. Managing utilities and implementing energy management programs can also help control operating costs.
The Standard Operating Procedures document outlines the steps to follow for various tasks and operations. It provides guidelines for employees to ensure consistency and quality in work processes. Adhering to SOPs helps employees perform their duties correctly and efficiently.
Standard Operating Procedure (SOP) for Information Technology (IT) OperationsRonald Bartels
Title of SOP
Dates
Issue date
Effective date
Document history
Approvals
Description
Purpose and background
Scope
Definitions
Operations
Maintenance
Projects
Business justification and project request form
Project Lite methodology (mini projects)
Large projects
Fulfilment
Example - Video conferencing
Quality and targets
Vital functions affected by this SOP
Lessons learned
Record and Document Management
References
Standards
Images
Diagrams
Equipment, hardware and software lists
Labelling and naming standards
Checklists
Installation
Configuration
Testing
Financial
Budget exception / deviation
Risk
The CRAMM Risk management methodology
Meerkat Risk Methodology
Information Security
Physical security
Service Continuity
Risk evaluation and control
Business impact analysis
Develop continuity strategies
Emergency response and operations
Developing and implementing the BCP
Awareness and training program
Maintaining and exercising the BCP
Standards and guidelines
Escalations
Roles and responsibilities
The Uberfingers team leaders dashboard
Shifts
Training
Monitoring requirements
Change
Stakeholders
Request for change
Apply for testing
Configuration management database
Impact and risk assessment
Change Advisory Board (CAB)
Installation in testing
Test installation review
Testing in progress
Operational acceptance phase
Ready for live
Implementation in live
Go Live acceptance
Live
Integration with Service Desk
Change types
Vendors
Review and evaluation of vendors
Maintenance
Warranty
Handling Incidents and Troubleshooting procedures
The Expanded Incident Lifecycle
Service review
Meetings
Previous period
Performance review
Current issues
Peripheral issues
Grading of service desk interaction
Grading of service desk escalation
Checklist for SOP
Addendum
Service catalogue
The document discusses the format and guidelines for writing standard operating procedures (SOPs). It provides details on who should write SOPs, who they are intended for, when they should be written and tested, and an example format. Effective SOP writing uses short, clear, step-by-step imperative sentences rather than passive constructions. Guidelines include writing and testing SOPs before a new job, revising when processes or equipment change, and updating them regularly.
1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
This document provides training information for volunteer positions at a coffee shop. It outlines the different shift positions, how to start and complete shifts, food safety protocols, and procedures for making coffee, tea and other drinks. Specific instructions are provided for Sunday morning, Wednesday night and Friday night shifts. The training covers cash handling, cleaning duties and closing down procedures. Volunteers are reminded to be helpful, friendly and courteous at all times.
This document provides training information for volunteer positions at a coffee shop. It outlines the different shift positions including host/hostess, register, and drink stations. It details procedures for starting and ending shifts, food safety practices, and cleaning duties. Volunteers are trained on coffee, tea and food preparation as well as cash handling, customer service and closing tasks. The training emphasizes handwashing, sanitization, and ensuring a welcoming environment for customers.
The document summarizes emerging packaging technologies for the dairy and food sectors in India. It discusses how modified atmosphere packaging can extend the shelf life of products like Indian sweets and fresh cheeses. It also describes hot fill sterilization and hot water bath processes that can be used for high acid foods, as well as retort sterilization and aseptic packaging techniques for low acid foods. The document highlights how these advanced packaging methods open new opportunities for Indian food businesses to scale up operations and expand their reach.
A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen.
The document provides an overview of container inspection equipment used in the soft drink manufacturing process. It describes various types of inspection machinery that check bottles and cans for defects and contaminants at different stages of production like after filling, before packaging, and during the blow molding process. High-precision inspection equipment helps ensure product safety and quality while maximizing production output and efficiency.
The document discusses food and beverage layout and equipment considerations. It describes the front of house areas where staff interact with guests, such as the reception, cashier counter, and bar. It also describes back of house areas like the pantry, dish washing area, and hotplate where food is prepared and picked up. Specific equipment needed for different areas like the stillroom, silver room, and hotplate are also outlined. Factors to consider when purchasing equipment like flexibility, durability, and cost are also discussed.
The document discusses food and beverage layout and equipment considerations. It covers the types of furniture, fixtures, and smallwares needed for various front and back of house areas. Key factors in choosing equipment include the type of service offered, budget, durability, and maintenance needs. Common areas described include the stillroom, hotplate, silver room, and bar. Lighting, color, and proper storage are also addressed.
The document summarizes a new four-stream waste diversion program being implemented at 15 Sperling Drive. Twelve recycling stations will replace individual desk bins and will have containers for mixed paper, containers, organics, and garbage. Staff are responsible for sorting their waste at the stations. The goal is to improve diversion rates from waste. Detailed signage at each station explains what can be recycled in each stream to avoid contamination.
This document describes an automatic baby bottle warmer that directly monitors temperature. It aims to solve problems with existing warmers that do not directly monitor temperature and require users to estimate variables. The proposed BabyField warmer uses direct non-contact temperature monitoring, volumetric heating, and active power control to precisely warm bottles to 37°C in 1-2 minutes. It is safer, more accurate, and faster than water-based competitors. Clinical tests show the microwave-based technology does not damage breastmilk. The device also has options for sterilizing and pasteurizing. It could access a potential market of over 5 million units in key regions.
UNIT OPERATIONS IN FOOD PROCESSING.pptxShivam Dadwal
The document discusses various unit operations commonly used in food processing. Unit operations are process steps that convert raw materials into finished food products. Some key unit operations covered include cleaning, size reduction, heating, drying, refrigeration, membrane filtration, mixing, and packaging. Cleaning removes contaminants from foods while size reduction reduces the size of solid foods through techniques like grinding and slicing. Heating operations like pasteurization and canning are used to preserve foods by destroying microorganisms. Other unit operations discussed are drying, refrigeration, filtration, concentration, mixing, and automated packaging.
Soft drink manufacturing and marketing strategiessreek21
A presentation which describes the manufacturing processes of carbonated soft drinks as well as the marketing strategies employed by the leading soft drink manufacturers.
This document summarizes a buco juice business. It outlines the group members, initial investments needed ranging from PHP2,000-10,000, and a weekly operating budget of PHP5,000. Materials, manpower, and machinery needed are listed. The process involves preparing buco juice by mixing coconut water, sugar, and ice. Prices range from PHP5-30. The target market is people passing by. With daily sales of PHP1,200 and net income of PHP500 on average, the criteria for success include location with foot traffic, minimizing costs and maximizing available resources, and differentiating products and service.
The document provides tips for cafes to integrate sustainability practices into their daily routines, including opening, food prep, barista, cleaning, and closing shifts. It focuses on conserving energy, water, reducing waste and toxics. Tips include turning off unnecessary lights and appliances, minimizing water use, composting food waste, using green cleaning products, and engaging customers in sustainability efforts.
The document outlines a bartender closing checklist that includes tasks like wiping down and cleaning the bar area, stocking supplies at the bar food and espresso stations, organizing the computer station, and signing off. It also lists opening checklist tasks for bartenders such as checking stock levels, setting up the bar area, and additional daily responsibilities like refilling water pitchers and helping clear tables to provide the best guest experience.
This document provides guidelines for efficient food and beverage storage procedures. It emphasizes that storage is an integral part of any food and beverage control system. The key aspects covered include proper storage locations, physical property requirements for storerooms, layout, equipment needs, operating hours, and correct storage requirements for different commodity types such as meats, dairy, and beverages. Proper storage helps maintain quality and prevents costs from rising due to spoilage.
This document provides the Hazard Analysis Critical Control Point (HACCP) plan for La Dolce Vita Preserves. It includes flowcharts and procedures for 10 products: strawberry jam, apricot jam, brown sugar apple sauce, smoked ketchup, caramel sauce, chai sugar, vanilla sugar, orange/cranberry marmalade, and duck fat. For each product, the document lists ingredients and measures, preparation, cooking, and packing, cooling and storing procedures. Critical control points are identified for ensuring food safety during production.
The document discusses cold chain management and its importance for maintaining product quality. It defines cold chain as achieving and maintaining the desired temperature from farm to consumers. Cold chain is crucial for dairy products which can spoil if not kept at proper temperatures. The document outlines techniques to maintain cold chain such as temperature monitoring, ensuring refrigeration units are functioning properly, and following protocols for transportation and storage of products. Breaking the cold chain at any point can lead to bacterial growth and affect product taste, smell, and safety.
1. Mini Management Project
Busch GardensWilliamsburg
SOP Opening Facility Checklist
GermanyCarts,Der Marktplatz,and Ski Mart
OPENING RESPONSIBILITIES
8:30am (Start Time)
Pick up keys from the Gate Three Security
Enter facilities, unlocking all doors
Check E-mail for informational updates
Make note of any VIP visits, education groups or special events for the day
Review daily RCL report, looking at per cap, labor hours and cost of sales trends
Check the attendance forecast and show schedule for the day
Ensure all equipment has been turned on and is working properly
Ensure Turkey cook is in kitchen
Ensure Alpen and Ski Mart openers are there
Ensure all team members are properly groomed and in full uniform
9:00am
Create breaksheet for the day
Ensure all products are dated and being rotated to be used on or before
expiration date
Address any stock level issues, back orders, shot gun needs
Wipe down all carts
Check for call outs and adjust break sheet
Check displays
Ensure Dippin Dots freezers are turned on
Issue tills to cashiers (right before opening)
Sign in cashiers to registers
10:00am
Ensure Ski Mart and Alpen open
Ensure fresh or static displays are completed
Check all guest areas to ensure they are guest ready
Ensure cart shed is cleaned, swept and organized.
Ensure that there is enough product prepped for lemonade cart
10:30am
Conduct start up meeting, communicating all necessary information to the team
Ensure LOD opens
Ensure Marktplatz cashier has till and is signed in
11:00am
Ensure Marktplatz opens
Ensure TM from Turkey is weighing enough nuts for the day
2. Ongoing Daily Responsibilities
Product
Monitor food quality throughout the day-temperatures
Plant
Address any maintenance issues as they arise, submit work orders as needed
Procedures
Communicate status of facility with closing sup
Take lunch break
Monitor guest service being delivered by team members
Issue change as needed
Assist areas as needed
Monitor the service lines for facility integrity throughout the day
Break closing sup
Check e-mail before leaving for the day
Communicate any necessary information to closing supervisor at the end of your
shift.
Profit
Adjust labor hours as needed based on attendance/weather projections
Prevention
Monitor team members to ensure proper cash handling procedures are being
followed
Monitor facility for any safety concerns and take appropriate action as needed
(wet floor signs, umbrellas down, etc)
Monitor the facility throughout the day for general food safety guidelines
Ensure temperatures of PHF are being monitored and recorded, ensure
corrective action occurs as needed
3. Busch Gardens Williamsburg
SOP Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
ALPENGEIST DRINK
Record any wasted food
Popcorn Machine
Machine is turned off
Kettle is cleaned properly, with no kernels or chemical left inside
Outside of the kettle is scrubbed with no buildup
Make sure parts that can be removed are cleaned properly and replaced
Glass is wiped inside and out (use blue spray)
Machine is wiped down on the inside and out
Machine was pushed aside to get any kernels and popcorn that may have gotten
under it
Measuring cups and popcorn scoop
Washed, rinsed and sanitized in Deli
Brought back and wrapped in plastic wrap
Drink Machine
Turn machine off
Nozzles
Removed and must have soaked in sanitizer solution
Where nozzles were, make sure a sanitized rag was used to wipe where
drinks are dispensed, then a paper towel used to dry
Nozzles replaced
Grate washed, rinsed, sanitized and wrapped in plastic wrap
Machine wiped down
Nozzles, after replaced, wrapped in plastic wrap
Icee Machine
Machine is turned off
Machine wiped down
Tray and grate washed, rinsed, sanitized and grate wrapped in plastic wrap
Churro Warmer
Warmer is turned off
Rack is washed, rinsed, and sanitized in Deli
Warmer is wiped clean (use blue spray)
No sugar/crumbs under warmer
Counters/Surfaces
Wiped down, including shelves
Sink is empty and clean
Register
4. Wiped down and around it
Register, printer and scanner wrapped in TWO trash bags
Miscellaneous items to wrap in plastic wrap
Ice scoop
Paper cups
Souvenir cup straws
Everything is swept
Inside and outside of cart
Nothing under the shelves
Supplies stocked
Cups-souvenir and paper
Popcorn, oil and salt
Bottled water
Napkins
Straws
Soda bibs
Register tape
Sanitizer bucket
Emptied and in Ski Mart
Rag rinsed off and placed in Ski Mart
Trash
Emptied and in dumpster
Can is wiped down and cleaned
Replaced with a new bag
Turn off lights and fans
5. Busch GardensWilliamsburg
SOP Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
LAND OF DRAGONS DIPPIN’ DOTS
Dippin’ Dots are put away correctly with lids on each container
Scoops
Brought back to Deli
Washed, rinsed, and sanitized
Freezers in back area are wiped off
Cooler that carries Dippin’ Dots
Cleaned and sanitized
Freezer at cart
Cleaned out, sanitized, and drained
Grates are wiped down
Sliding doors are wiped down
Freezer is turned back on
Surfaces wiped down
Make sure there’s no ice cream on counters or the front of the cart
Register
Wiped down and around it
Register, printer and scanner wrapped in TWO trash bags
Cabinet under register should be organized
Sanitizer bucket
Emptied and in Deli
Rag rinsed off and placed in Deli
Supplies stocked
Small, medium, and large cups
Spoons
Napkins
Register tape
Drinks in cooler
Area around cart is swept
Turn lights off
6. Busch GardensWilliamsburg
SOP Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
TURKEYCART
Record any wasted food
Leftover Frosted Nuts
Placed in separate containers (Dippin’ Dots containers) and labeled correctly
Stored in DMP cooler
Uncooked nuts
Bags stored in DMP cooler
Vanilla and frosted nut mix (if opened, wrapped in plastic wrap) are brought back to DMP
Warmers
Warmers are turned off
Racks are washed, rinsed, and sanitized
Warmers are wiped clean
No sugar/crumbs under warmers
Frosted Nut Maker
Cleaned and sanitized
Drained
Wrapped in TWO trash bags
Underneath machine should be swept (pull it out)
Surfaces are wiped down
Cart is swept clean
Supplies stocked
Napkins
Drinks in cooler
Condiments (ketchup and mustard)
Paper for pretzels and corn dogs
Trash
Emptied and in dumpster
Can is wiped down and cleaned
Replaced with a new bag
Dishes
Brought back to DMP and should be washed, rinsed and sanitized
Register
Wiped down and around it
Register, printer and scanner wrapped in TWO trash bags
Lock drink cooler
Sanitizer bucket
Emptied and in DMP
Rag rinsed off and placed in DMP
7. Busch GardensWilliamsburg
SOP Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
OKTOBERFEST LEMONADE/DIPPIN’ DOTS
Dippin’ Dots are put away correctly with lids on each container
Scoops
Brought back to DMP
Washed, rinsed, and sanitized
Freezers in back area are wiped off
Cooler that carries Dippin’ Dots
Cleaned and sanitized
Freezer at cart
Cleaned out, sanitized, and drained
Grates are wiped down
Sliding doors are wiped down
Freezer is turned back on
Umbrella is brought down
Surfaces wiped down
Make sure there’s no ice cream, lemonade, or juice on counters or the front of
the cart
Glass is cleaned (use blue spray)
Sink is clean
Drink cooler
Drained and wiped out
Fruit (lemons, strawberries, oranges)
Stored in DMP cooler
Cooler
Empty and wiped out
Ice scoop
Washed, rinsed, and sanitized in DMP
Wrapped in plastic wrap
Cups
Wrapped in plastic wrap
Lemon juicer
Washed, rinsed, and sanitized in DMP
Wrapped in plastic wrap and kept at lemonade cart
Register
Wiped down and around it
Register, printer and scanner wrapped in TWO trash bags
Sanitizer bucket
8. Emptied and in DMP
Rag rinsed off and placed in DMP
Lemonade
**One hour before the park closes, combine lemonade so that there’s only one
black cooler
Use Cambro to dump extra lemonade in. Label correctly and place in DMP cooler
All three black coolers should be washed, rinsed, and sanitized in DMP
Supplies stocked
Small, medium, and large Dippin’ Dots cups
Large cups with fruit on them
Spoons
Napkins
Register tape
Drinks in cooler
Area in and around cart is swept
Turn lights and fans off
9. Busch GardensWilliamsburg
SOP Daily Closing Facility Checklist
GermanyCarts, Der Marktplatz, and Ski Mart
DER MARKTPLATZ
Record any wasted food
Popcorn Machine
Machine is turned off
Kettle is cleaned properly, with no kernels or chemical left inside
Outside of the kettle is scrubbed with no buildup
Make sure parts that can be removed are cleaned properly and replaced
Glass is wiped inside and out (use blue spray)
Machine is wiped down on the inside and out
Machine was pushed aside to get any kernels and popcorn that may have gotten
under it
Drink Machine
Turn machine off
Nozzles
Removed and must have soaked in sanitizer solution
Where nozzles were, make sure a sanitized rag was used to wipe where
drinks are dispensed, then a paper towel used to dry.
Nozzles replaced
Grate washed, rinsed, sanitized and wrapped in plastic wrap
Machine wiped down
Nozzles, after replaced, wrapped in plastic wrap
Icee Machines
Machines are turned off
Machines are wiped down
Trays and grates washed, rinsed, sanitized and grates wrapped in plastic wrap
Display Warmers
Warmers are turned off
Rack is washed, rinsed, and sanitized
Warmers are wiped clean
No sugar/crumbs under the warmers
Small ovens
Trays and racks are washed, rinsed and sanitized
Scrubbed and wiped down
Counters/Surfaces
Wiped down, including shelves
Sink is empty and clean
Register
Wiped down and around it
10. Dishes
Washed, rinsed and sanitized
Placed on racks in an organized fashion
Warmer(large warmer in back)
Turkey legs (Use SOP)
Brought to Festhaus
Panned and wrapped correctly
Cooled correctly (freezer first, then cooler)
Labeled correctly
Wiped clean inside and out
Three compartment sink cleaned
Floor
Swept
Scrubbed
Mopped/Squeegeed
Trash
Emptied and in dumpster
Cans are wiped down and cleaned
Replaced with a new bag
Sanitizer/Mop buckets
Emptied/cleaned out
Stacked neatly
Rags/Mop rinsed and cleaned
Wipe out mop sinks
Wipe out dust pans
Make sure beer cooler is locked
Turn off lights
11. Busch GardensWilliamsburg
SOP Daily Closing Facility Checklist
GermanyCarts,Marktplatz, and Ski Mart
SKI MART
Record any wasted food
Drink Machines
Turn machines off
Nozzles
Removed and must have soaked in sanitizer solution
Where nozzles were, make sure a sanitized rag was used to wipe where
drinks are dispensed, then a paper towel used to dry.
Nozzles replaced
Grates washed, rinsed, sanitized in Deli and brought back, and wrapped in
plastic wrap
Take off coke panel, unlatch ice
Machines wiped down
Nozzles, after replaced, wrapped in plastic wrap
Icee Machines
Machines are turned off.
Machines are wiped down and around them
Trays and grates washed, rinsed, sanitized in Deli and brought back, and grates
wrapped in plastic wrap
Counter under trays are wiped clean
Display Warmers
Warmers are turned off
Rack is washed, rinsed, and sanitized in Deli and brought back
Warmers are wiped clean
No sugar/crumbs under the warmers
Small ovens
Trays and racks are washed, rinsed and sanitized in Deli and brought back
Scrubbed and wiped down
Counters/Surfaces
Wiped down, including shelves
Sink is empty and clean
Registers
Wiped down and around them
Dishes
Washed, rinsed and sanitized in Deli and brought back
Placed on counter in an organized fashion
Floor
Swept (pull out chip racks and souvenir cup shelf)
12. Scrubbed
Mopped/Squeegeed
Trash
Emptied and in dumpster
Cans are wiped down and cleaned
Replaced with a new bag
Sanitizer/Mop buckets
Emptied/cleaned out
Stacked neatly
Rags/Mop rinsed and cleaned
Supplies stocked
Drinks in coolers
Paper cups, plastic cups with fruit on them, and souvenir cups-all sizes
Napkins
Straws
Register tape
Churros
Pretzels
Ice cream
Paper for pretzels and churros
Soda bibs
Turn off lights and fly fans
Lock all doors