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 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.
The document provides information on preparing and serving hot beverages. It discusses the main types of hot beverages which come from plants like coffee, tea, and cocoa. It then focuses on coffee, describing its origins in Ethiopia and the two main types of coffee beans. It explains the coffee roasting process and different roast levels. The document outlines various coffee beverages and equipment for serving coffee. It provides instructions for brewing coffee and serving it at the table. Similar information is provided for tea, including types of tea and instructions for brewing and serving tea. The document concludes with general guidelines for preparing and serving hot drinks.
Coffee is the most widely consumed beverage worldwide, with around 2 billion cups consumed daily. In the UK specifically, around 70 million cups are consumed per day. Coffee is grown in over 50 countries worldwide, with Brazil, Colombia, and Vietnam being the largest producers. There are two main types of coffee beans - Robusta and Arabica. It takes around 42 coffee beans to make an espresso. Proper brewing requires using fresh roasted beans, the correct grind size and ratio to water, and maintaining optimal water temperature and brewing time to extract flavors while avoiding bitterness. Enjoying coffee immediately after brewing in a warmed cup allows the flavors to be fully appreciated.
Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.
Sanitary Practices and Safety Rules in the Kitchen.pptxJanReyMarkVillaver
The document provides guidance on sanitary practices and safety rules in the kitchen. It discusses keeping surfaces clean and sanitized, proper food handling and storage, cleaning equipment like ranges, refrigerators and mixing machines, and general safety tips. Maintaining cleanliness, sanitizing surfaces and equipment, proper food temperatures, and following basic safety rules are essential for preventing accidents and foodborne illnesses in the kitchen.
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.
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 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.
The document provides information on preparing and serving hot beverages. It discusses the main types of hot beverages which come from plants like coffee, tea, and cocoa. It then focuses on coffee, describing its origins in Ethiopia and the two main types of coffee beans. It explains the coffee roasting process and different roast levels. The document outlines various coffee beverages and equipment for serving coffee. It provides instructions for brewing coffee and serving it at the table. Similar information is provided for tea, including types of tea and instructions for brewing and serving tea. The document concludes with general guidelines for preparing and serving hot drinks.
Coffee is the most widely consumed beverage worldwide, with around 2 billion cups consumed daily. In the UK specifically, around 70 million cups are consumed per day. Coffee is grown in over 50 countries worldwide, with Brazil, Colombia, and Vietnam being the largest producers. There are two main types of coffee beans - Robusta and Arabica. It takes around 42 coffee beans to make an espresso. Proper brewing requires using fresh roasted beans, the correct grind size and ratio to water, and maintaining optimal water temperature and brewing time to extract flavors while avoiding bitterness. Enjoying coffee immediately after brewing in a warmed cup allows the flavors to be fully appreciated.
Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.
Sanitary Practices and Safety Rules in the Kitchen.pptxJanReyMarkVillaver
The document provides guidance on sanitary practices and safety rules in the kitchen. It discusses keeping surfaces clean and sanitized, proper food handling and storage, cleaning equipment like ranges, refrigerators and mixing machines, and general safety tips. Maintaining cleanliness, sanitizing surfaces and equipment, proper food temperatures, and following basic safety rules are essential for preventing accidents and foodborne illnesses in the kitchen.
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 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 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.
This document provides information on food preservation through water bath and pressure canning. It discusses the differences between acid and low-acid foods and the appropriate canning method for each. Acidic foods like fruits can be water bath canned while low-acid foods like vegetables and meats require a pressure canner to reach the higher temperatures needed to kill bacteria. Key steps and equipment for safe home canning are outlined, including preparing jars, filling, processing times, and checking seals. Common food spoilers are defined and the importance of following tested recipes is stressed for safety.
This document provides instructions for cleaning and maintaining various kitchen appliances and furnishings. It discusses how to defrost and clean freezers, clean microwaves using water, baking soda and lemon, clean refrigerators with baking soda or vinegar, clean stove tops and ovens by soaking parts or using salt, and clean sinks, faucets and cabinets with soapy water or commercial cleaners. Safety tips are included such as unplugging appliances before cleaning and using mild cleaners.
FBS-week-2 Prepare of Service Equipment and Supplies.docxMarilouBitasolo1
Quality service requires the use of appropriate serving equipment and utensils. Service staff must be familiar with the various equipment and supplies for dining service. They should be trained on the appropriate use of these equipment to prevent breakage and damages.
This document provides etiquette tips for dining in business settings. It discusses proper place setting, ordering food, using utensils, and handling difficult situations. The key points are to follow the lead of the host, avoid messy foods, chew with your mouth closed, and make other guests comfortable. Proper dining etiquette can make a positive impression on employers at interviews and meetings.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
This document provides instructions for making kombucha at home. It explains that kombucha is a fermented tea drink with many reported health benefits. The basic supplies needed are a container, tea bags, sugar, and a kombucha culture starter. Instructions are given for brewing the tea with the sugar and starter, covering it, and allowing it to ferment for one week to produce kombucha and a new starter culture. Tips are included about maintaining a happy culture and evaluating the results.
The document provides instructions for brewing coffee using the French press method. It recommends using high quality water and beans stored in an airtight container. The beans should be ground to a medium grind just before brewing. A ratio of 2 tablespoons of grounds to 6 ounces of water is suggested, along with adding a pinch of salt. The method is simple - boil water, add grounds and salt, steep for 4 minutes, then plunge and portion into a cup. Perfecting the French press method with quality ingredients will result in a superior cup of coffee.
Bacteria from unclean surfaces can cause food poisoning. It is important to clean the kitchen before, during, and after food preparation to keep your family safe. The document provides a 9 step process to thoroughly clean the kitchen, including clearing counters, loading the dishwasher, disinfecting surfaces, wiping down cabinets and appliances, emptying the trash, and sweeping the floor.
The document provides guidelines for proper food safety practices such as hand washing, glove use, food holding temperatures, cooling and reheating food. It emphasizes avoiding bare hand contact with ready-to-eat foods, proper hand washing technique including scrubbing all hand surfaces for 20 seconds, and changing gloves when switching tasks or after touching the face/clothing. Food should be held at proper hot or cold holding temperatures and reheated/cooled according to safety standards to prevent bacterial growth.
Know more about your coffee.
Prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. Coffee is slightly acidic and can have a stimulating effect on humans because of its caffeine content. Coffee is one of the most popular drinks in the world.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
This document provides images and descriptions of 35 common kitchen tools and equipment. It includes measuring cups and spoons, knives, pots, pans, and various baking equipment. For each item, the document explains its name and intended use in food preparation and cooking. Readers are asked to match each pictured tool with its name and use based on the descriptions provided.
Recipe Planning & Using Your Food Storagehappyinreno
The document provides tips for planning meals using food storage items, organizing food storage, and rotating items to maintain freshness. Key points include:
- Make a menu and calendar for meals using favorite recipes and food storage items. Organize recipes and store ingredients together.
- Properly storing, rotating, and incorporating food storage items into regular meals helps ensure freshness and prevents waste.
- Various methods are described for organizing and tracking food storage items to know what needs to be replaced and easily find ingredients for recipes.
This document provides instructions for setting up a Flavia drinks station to create various hot and cold beverages at home with ease. It explains that the user must first "prime" or prepare the station by filling the water tank, installing a water filter, adjusting the brew head, and dispensing water through the system. Once primed, the station is ready to make drinks by inserting flavor packs, selecting options, and waiting for the lights to flash indicating the beverage is ready. Instructions are provided for making single-serve drinks as well as multi-step cappuccinos and other frothy beverages. Customer service contact information is also included for assistance.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe practices regarding loading trays, fire safety, burns, choking, and medical emergencies. Maintaining high standards of cleanliness, sanitation, and safety is essential for ensuring customer well-being and a positive dining experience.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe food handling, storage, and dishwashing. Procedures for preventing and responding to emergencies like fires, burns, choking, and falls are also summarized. Maintaining high standards of cleanliness, hygiene, and safety is essential for ensuring customer well-being and a positive dining experience.
This document provides pictures and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of each tool without labels and asking the reader to identify them. It then provides the names of each tool and a brief description of its use, such as dry measuring cups are used for measuring dry ingredients and liquid measuring cups are used for liquids. The tools described include various knives, pots, pans, utensils, small appliances, and baking equipment. The document aims to teach readers about basic kitchen tools and how they are used.
This document provides guidance on how to handle various difficult situations that may arise when serving customers in a restaurant. It outlines potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and noisy or misbehaving customers. For each situation, it recommends remaining polite and apologizing, then taking specific actions to address the issue and ensure customers remain comfortable. The key message is for servers to think positively, avoid taking issues personally, and handle all situations with care, respect and attention to individual customer 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 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.
This document provides information on food preservation through water bath and pressure canning. It discusses the differences between acid and low-acid foods and the appropriate canning method for each. Acidic foods like fruits can be water bath canned while low-acid foods like vegetables and meats require a pressure canner to reach the higher temperatures needed to kill bacteria. Key steps and equipment for safe home canning are outlined, including preparing jars, filling, processing times, and checking seals. Common food spoilers are defined and the importance of following tested recipes is stressed for safety.
This document provides instructions for cleaning and maintaining various kitchen appliances and furnishings. It discusses how to defrost and clean freezers, clean microwaves using water, baking soda and lemon, clean refrigerators with baking soda or vinegar, clean stove tops and ovens by soaking parts or using salt, and clean sinks, faucets and cabinets with soapy water or commercial cleaners. Safety tips are included such as unplugging appliances before cleaning and using mild cleaners.
FBS-week-2 Prepare of Service Equipment and Supplies.docxMarilouBitasolo1
Quality service requires the use of appropriate serving equipment and utensils. Service staff must be familiar with the various equipment and supplies for dining service. They should be trained on the appropriate use of these equipment to prevent breakage and damages.
This document provides etiquette tips for dining in business settings. It discusses proper place setting, ordering food, using utensils, and handling difficult situations. The key points are to follow the lead of the host, avoid messy foods, chew with your mouth closed, and make other guests comfortable. Proper dining etiquette can make a positive impression on employers at interviews and meetings.
GRADE 12 BAKING TOOLS AND EQUIPMENT.pptxMaryLouSal1
ABSTRACTION
Personal hygiene and proper food handling could keep bacteria all the way down to small number. Keeping food at its appropriate temperature will prevent bacteria to multiply.
Personal hygiene, keeping food, equipment, and work area clean are some sanitary measures to be followed in preparing food. Unsanitary practices and improper handling of food may lead to food contamination or infection, poisoning and death.
Workers Personal Hygiene
• Do not wear jewelry and accessories before getting
down
to work.
• Keep hands and nails clean.
• Use appropriate work outfit like apron, headbands or hairnet and cozy shoes.
4
• Keep sick persons out of the kitchen.
Proper Hand Washing
Washing is an effective way to avoid pathogens from spreading. Germs are a general term for coronavirus-like microbes and viruses. By touching another person it can spread. You can also get infected if you touch contaminated items or surfaces and then touch your face-mouth, eyes and nose. Family members play a critical role in battling COVID 19 by adoption.
Steps to wash hands:
1. Wash your hands (warm or cold) with clean running water, and apply soap.
2. Rub your hands together to make a lather and clean them well; make sure your hands are scrubbed between your fingers and under your nails.
3. Keep your hands rubbed for at least 20 seconds.
4. Well clean your hands under cold water.
5. Clean air, or use a clean towel to dry your face.
Facilities
• Thoroughly sanitize all laboratory supplies, tools
and utensils before and after use;
• All materials, utensils and appliances should
air dry to prevent dust build-up and corrosion to rust.
• Get garbage disposed of periodically.
5
Practical Ways of Keeping Food Clean
• Food should be prepared with hands clean.
• Do not sneeze or cough while handling food.
• Items drop to the ground should be cleaned thoroughly
before
reusing.
• Store the food in a very clean , dry place to keep it fresh.
• Clean containers, bottles and ingredient-containing bags before opening.
• Enclosed containers should be used for storing
the dry and liquid ingredients. Check for its
safety from time to time.
• Separate fresh vegetables from other foodstuffs before they are stored.
• Keep the food at temperature appropriate between 15 ° C and 52 ° C (60 °
F and 125 ° F) because bacteria will multiply
most quickly. Keep cooking hot until served. 60 ° C or 140 ° F is an appropriate warm-food temperature where bacteria can not grow. Keep
it cold until served. 4 ° C or 40 ° F is an adequate
temperature for cold or refrigerated food.
6
Keeping the Work Laboratory Area Clean
• Maintain the floor area clean and free of waste,
water and grease.
• Cabinets should be kept dry, clean, and tightly
closed to keep the rodents and insects away.
• Check the dishwashing area and clean it where
necessary.
• After using these, clean the tables.
BAKING TOOLS, UTENSILS AND EQUIPMENT IN MAKING BREAD, COOKIES, MUFFINS AND BISCUITS AND THEIR USES
1. Baking wares – are produce
This document provides instructions for making kombucha at home. It explains that kombucha is a fermented tea drink with many reported health benefits. The basic supplies needed are a container, tea bags, sugar, and a kombucha culture starter. Instructions are given for brewing the tea with the sugar and starter, covering it, and allowing it to ferment for one week to produce kombucha and a new starter culture. Tips are included about maintaining a happy culture and evaluating the results.
The document provides instructions for brewing coffee using the French press method. It recommends using high quality water and beans stored in an airtight container. The beans should be ground to a medium grind just before brewing. A ratio of 2 tablespoons of grounds to 6 ounces of water is suggested, along with adding a pinch of salt. The method is simple - boil water, add grounds and salt, steep for 4 minutes, then plunge and portion into a cup. Perfecting the French press method with quality ingredients will result in a superior cup of coffee.
Bacteria from unclean surfaces can cause food poisoning. It is important to clean the kitchen before, during, and after food preparation to keep your family safe. The document provides a 9 step process to thoroughly clean the kitchen, including clearing counters, loading the dishwasher, disinfecting surfaces, wiping down cabinets and appliances, emptying the trash, and sweeping the floor.
The document provides guidelines for proper food safety practices such as hand washing, glove use, food holding temperatures, cooling and reheating food. It emphasizes avoiding bare hand contact with ready-to-eat foods, proper hand washing technique including scrubbing all hand surfaces for 20 seconds, and changing gloves when switching tasks or after touching the face/clothing. Food should be held at proper hot or cold holding temperatures and reheated/cooled according to safety standards to prevent bacterial growth.
Know more about your coffee.
Prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. Coffee is slightly acidic and can have a stimulating effect on humans because of its caffeine content. Coffee is one of the most popular drinks in the world.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
This document provides images and descriptions of 35 common kitchen tools and equipment. It includes measuring cups and spoons, knives, pots, pans, and various baking equipment. For each item, the document explains its name and intended use in food preparation and cooking. Readers are asked to match each pictured tool with its name and use based on the descriptions provided.
Recipe Planning & Using Your Food Storagehappyinreno
The document provides tips for planning meals using food storage items, organizing food storage, and rotating items to maintain freshness. Key points include:
- Make a menu and calendar for meals using favorite recipes and food storage items. Organize recipes and store ingredients together.
- Properly storing, rotating, and incorporating food storage items into regular meals helps ensure freshness and prevents waste.
- Various methods are described for organizing and tracking food storage items to know what needs to be replaced and easily find ingredients for recipes.
This document provides instructions for setting up a Flavia drinks station to create various hot and cold beverages at home with ease. It explains that the user must first "prime" or prepare the station by filling the water tank, installing a water filter, adjusting the brew head, and dispensing water through the system. Once primed, the station is ready to make drinks by inserting flavor packs, selecting options, and waiting for the lights to flash indicating the beverage is ready. Instructions are provided for making single-serve drinks as well as multi-step cappuccinos and other frothy beverages. Customer service contact information is also included for assistance.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe practices regarding loading trays, fire safety, burns, choking, and medical emergencies. Maintaining high standards of cleanliness, sanitation, and safety is essential for ensuring customer well-being and a positive dining experience.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe food handling, storage, and dishwashing. Procedures for preventing and responding to emergencies like fires, burns, choking, and falls are also summarized. Maintaining high standards of cleanliness, hygiene, and safety is essential for ensuring customer well-being and a positive dining experience.
This document provides pictures and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of each tool without labels and asking the reader to identify them. It then provides the names of each tool and a brief description of its use, such as dry measuring cups are used for measuring dry ingredients and liquid measuring cups are used for liquids. The tools described include various knives, pots, pans, utensils, small appliances, and baking equipment. The document aims to teach readers about basic kitchen tools and how they are used.
Similar to training101-131229145252-phpapp02.pdf (20)
This document provides guidance on how to handle various difficult situations that may arise when serving customers in a restaurant. It outlines potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and noisy or misbehaving customers. For each situation, it recommends remaining polite and apologizing, then taking specific actions to address the issue and ensure customers remain comfortable. The key message is for servers to think positively, avoid taking issues personally, and handle all situations with care, respect and attention to individual customer needs.
The document provides an introduction to the culinary arts. It defines key terms like culinary, culinarian, and cuisine. Culinary arts refer to the art of food preparation and cooking. A culinarian or culinary artist is someone who works in the food industry as a cook or chef. Cuisine describes a style of cooking associated with a particular culture. The document then gives a brief history of culinary arts, noting the opening of early cooking schools in the 1800s and the influence of chefs like Julia Child in popularizing French cuisine in America in the 1960s. It establishes the Culinary Institute of America as the first dedicated culinary school, founded in the 1940s.
Mexican cuisine is a fusion of indigenous Mesoamerican cooking and Spanish elements introduced after the Spanish conquest. The staples remain corn, beans, and chili peppers, but the Spanish added meat, dairy, and various herbs and spices. Over centuries, regional cuisines developed based on local conditions. Mexican cuisine is closely tied to Mexican culture and traditions, such as using mole for special occasions. For these reasons, it was added to UNESCO's intangible cultural heritage list.
Arab culture uses desserts to celebrate important occasions such as weddings, births, and achievements. Common dessert ingredients include homemade syrup made from sugar, water and lemon juice, as well as cheese and nuts. Baklava is a traditional dessert made of thin layers of phyllo dough filled with nuts and drizzled with syrup. Hummus and falafel are popular appetizers made from chickpeas, tahini, lemon juice and spices and served with pita bread. Mains such as makloubeh, a rice and meat dish served upside down, and couscous showcase ingredients adapted to each country while maintaining consistent flavors.
Italian cuisine varies widely by region due to Italy's historical divisions. The Roman Empire first established a foundation for Italian cuisine over 2000 years ago by importing foods from across their empire. After the fall of Rome, individual city-states and regions developed their own culinary traditions based on local ingredients. Today, Italian cuisine is characterized by fresh, seasonal ingredients, simplicity in cooking methods, and regional specialties. The north of Italy is known for dishes like risotto and lasagna, while the south is famous for pizza, pasta, and seafood prepared with olive oil and tomatoes.
The document provides an introduction to the culinary arts. It defines key terms like culinary, culinarian, and cuisine. Culinary arts refer to the art of food preparation and cooking. A culinarian or culinary artist is someone who works in the food industry as a cook or chef. Cuisine describes a style of cooking associated with a particular culture. The document then gives a brief history of culinary arts, noting the opening of early cooking schools in the 1800s and the influence of chefs like Julia Child in popularizing French cuisine in America in the 1960s. It establishes the Culinary Institute of America as the first dedicated culinary school, founded in the 1940s.
The document outlines IntraHealth's Training and Learning Standards which provide guidance for planning, developing, implementing, and evaluating training programs. The standards are organized into 8 areas, with standards describing the generally accepted practices to ensure quality training. The document also includes a checklist, 7 planning questions, and resources to help users apply the standards when designing training interventions.
2. SHIFT POSITIONS
Host/Hostess
Welcome, direct, assist with books & merchandise
Register & Food
Take orders, communicate w/ team, fill food orders
Cold Drinks & Food
Run back bar, make tea, fill food orders
Hot Drinks
Run espresso machine, make tea & pots of coffee
3. KNOW YOUR SCHEDULE
Schedules are emailed and cover 6 weeks
Be sure to share with family members
If you have a conflict, email or text ASAP
If you cancel on the day of or night before a shift,
plan on making it up later in the month
4. STARTING YOUR SHIFT
Dress for work – modestly
& close toed shoes
Be on time
Store personal items like
coats & bags in the closet
or in cabinet
Choose black apron from
back of closet door
5. STARTING YOUR SHIFT
Wash hands w/ soap & use paper towels to dry
Every time you exit & return
If you switch from register to hot or cold drinks
Before and after preparing food orders
Before and after using gloves
6. STARTING YOUR SHIFT
Be sure there is a cash drawer and tablet in place
and ready to use
If not, get from Manager’s office
Put out tip jar
Turn on espresso
machine – bottom two
buttons on right side of
front panel
7. STARTING YOUR SHIFT
Unwrap food in Display Case
Put out water pitcher & make coffee
Restock as needed (paper goods, sugars, and display
case)
8. SUNDAY MORNINGS
By 8:15am, be sure one pot of regular and one pot
of decaf non-flavored are brewed and ready for
your first customers
Put out one carafe each of half & half and skim
Fill large water pitcher with ice & water
Then brew flavored regular (& decaf if desired)
Unwrap food in Display Case
Restock paper goods, sugars as needed
Open Gallery & Library, turn on lights
9. SUNDAY MORNINGS
By 9:00, deliver coffee, hot water, and creamer to
Green Room for worship and tech teams
One pot of non-flavored regular coffee
Two hot water pitchers
One carafe of half & half
Brew backup pots, label and have ready
Heat chili to temp in microwave, then transfer to
crock pot. Hold warm on lowest setting
Uncover/bring out books & merchandise
10. WEDNESDAY NIGHTS
By 5:30pm, be sure one pot of regular and one pot of
decaf non-flavored are brewed and ready for your first
customers
Fill large water pitcher with ice & water
Then brew flavored regular (& decaf if desired)
Heat chili to temp in microwave, then transfer to crock
pot. Hold warm on lowest setting
Unwrap food in Display Case
Restock paper goods, sugars as needed
Open Gallery & Library, turn on lights
Uncover/bring out books & merchandise
11. FRIDAY NIGHTS
By 6:00pm, be sure one pot of regular and one
pot of decaf non-flavored are brewed and ready
for your first customers
Fill large water pitcher with ice & water
Then brew flavored regular (& decaf if desired)
Heat chili to temp in microwave, then transfer to
crock pot. Hold warm on lowest setting
Unwrap food in Display Case
Restock paper goods, sugars as needed
Open Gallery & Library, turn on lights
Uncover/bring out books & merchandise
12. FOOD SAFETY
Don’t work if you’ve thrown up in the last 24 hours
Don’t work if you have a fever
You CAN work if you have a mild cough
You can work the Cold and Hot Drink stations, make
coffee, clean up – Cough into your elbow & wash hands
a lot
You CAN work if you have a runny nose
Keep plenty of clean tissues on you,
& wash your hands a lot
13. FOOD SAFETY
Most food poisoning is the result of poor
handwashing – so wash often, and wash right
Use water
Use soap
Scrub around fingers, under nails,
front & back of hands past wrists
Rinse well
Dry with paper towels
14. FOOD SAFETY
Never touch the food!
Use utensils, gloves, tissue paper
Don’t touch where people put their mouths:
Rims of cups & lids, Heads of forks, knives, spoons
15. FOOD SAFETY
Rule of thumb
For pastries – 7 days in fridge then it’s trash
Hot foods – heat/reheat twice then it’s trash
Check hot food temps – 165 for chili & pulled pork
(always stir before taking temp)
Check expiration dates:
Yogurt & Juices
Milk & Cream
16. MAKING COFFEE
Two sets of machines – Left is for flavored coffees,
Right is for non-flavored coffees
Scale is stored between machines
Filters are stored in basket on counter
Coffees are in cabinet under counter
17. MAKING COFFEE
Zero out scale (tare) with
empty filter in place
Add beans to 4 oz
Dump beans in grinder hopper
Hit start (twice for
flavored)
Place filter in basket
Place coffee pot
Hit green Brew button
Place identifying sign
in front of machine
& move with pot
19. MAKING COFFEE
Half & Half runs out fast on Sundays, check often
Stock table w/ artificial sweeteners, sleeves, lids,
napkins, regular sugar, organic sugar, honey and stir
straws
Wipe table & containers periodically during each shift
20. HOT WATER & TEA
Be Careful –
Hot means HOT!
Flipping lever up
holds water on,
but don’t take
your eyes off
Double cup and
sleeve when
making tea.
Put tea bag in
cup before water
21. HOT DRINK STATION
Keep one damp, and one dry rag at station
Use wet rag on steam wand after each steaming
Use dry rag to wipe out basket after dumping grinds
Keep whisk, spoon & spatula in metal jar w/
water
Keep steaming pitcher rinsed out and in fridge
22. HOT DRINK STATION
Use reference chart as a reminder – study at home
to learn how to be a great barista
23. COLD DRINK STATION
Keep whisk, spoon & spatula in metal jar w/
water
Use one blender jar for Frappes and one for
Smoothies – Rinse well after each preparation
Use one measuring cup for Frappes and one for
24. COLD DRINK STATION
Use reference chart as a reminder – study at home
to learn how to make great frozen drinks
25. REGISTER
Be courteous, helpful, and
smile!
Communicate drink orders
clearly to team mates
Instruct customers where to
expect their order (food to
their right, drinks to their left)
Deliver display case drinks &
food orders promptly, but
never touch the food with
your hands!
26. REGISTER
Using the Leaf tablet
Log in using 9876
Entering orders and cashing out is simple
Want to be super fast? Use the Search Bar
27. FOOD
Remember, never touch food
Check notes for cook times
Use plates, give forks
No tin foil, plastic, or styrofoam in microwave
28. HOST/HOSTESS
#1 Job – Make sure every customer feels
welcome, appreciated, and plugged in
(especially on Friday nights)
Direct traffic, make introductions
#2 Job – Draw attention to books &
merchandise
Use second Leaf tablet to ring up credit card sales
Direct customers to café register for cash sales
#3 Job – Keep merchandise safe
At end of each shift, secure all merch either by
covering or by moving to locked area
29. NEED HELP?
Mikayla’s cell is 402-4321
The custodian’s cell is 315-4581
There is a 2-way radio under the register if you
need immediate help on a Sunday or Wednesday
ONLY IN CASE OF
EMERGENCY – there is a
911 panic button under
the register.
Police will respond
30. DOWN-TIME – PLENTY TO DO
Tables wiped down?
Coffee stations clean, wiped down & stocked?
Floors clear of crumbs, spills, spots & stains?
Creamer bar stocked? (Sugar, honey, napkins, lids,
sleeves, stir straws, sweetener packets)
Cups, lids, napkins, utensils stocked in each
location?
Display case stocked & organized?
31. DOWN-TIME – PLENTY TO DO
Syrup/Sauce bottles clean?
Coffee bags closed tightly &
put away?
Dishes washed & put away?
Steam wands clean?
Grinders & area around grinders brushed & clean?
Group heads & portafilters clean?
Could we start/switch/fold any laundry?
Low on any stock? Make notes for manager
32. CLEANING UP – SANI-BUCKET
1 tsp bleach/1 gallon of
water
Use bucket in hand-
washing sink
Use rag soaked in sani-
bucket to wash tables,
counters, etc.
For glass tables in Gallery, use blue glass
cleaner and paper towels
33. CLEANING UP - DISHWASHING
Fill left sink with hot water and soap
Fill second sink with hot water
Fill third sink with cold water and add sani-tab
Combine sani-tab and hot water from coffee
machine in metal pitcher until dissolved
34. CLEANING UP - DISHWASHING
Wash in soapy water
Use middle sink to rinse
Let sit in sani-sink for at
least two minutes
Place on drying rack – let dishes air dry
If it is necessary to dry, use one paper towel per dish
Try to keep water from pooling on counter under drying rack
35. CLEANING UP – WASHING POTS
Empty coffee
Half-fill with hot water
Add one tbsp Baking Soda
Use brush to scrub inside pot
(Cover with towel before removing
brush to avoid spraying water on
drying rack and walls)
Empty & Rinse out pot
Dry outside of pot with clean towel
36. WRAPPING PASTRIES
Plastic wrap is under handwashing sink
Cover trays completely, wrap and press to be sure
seals are air-tight
37. CLOSING DOWN
Print sales report
Pull gross cash amount from drawer – put in
envelope
Count drawer – should be $100
If discrepancy, ask team if a transaction may have
needed to be voided, or other reason for over/short.
Make notes and include with deposit.
Return cash drawer and deposit
to Manager’s office, be sure
office is left locked
38. CLOSING DOWN
Plastic wrap &/or store food
Wash dishes, clean pots per instructions
Empty water pitcher and invert for drying
Wash tables, chair backs, counters, display case,
espresso machine
Drape wet rags over sinks to dry
39. CLOSING DOWN
Restock paper goods, sugar, etc. Make notes for
manager of what is running low
Leave 2 clean & dry coffee pots
on counter, put the rest in the
closet on cart
Shut down Gallery & Library
Secure books & merchandise
Turn off all lights
Arm the security system
40. OFF DUTY?
Ask permission before coming behind the counter
Please no loitering – make room for customers
Customer service knows no schedule – be helpful,
friendly, and courteous all the time