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Hotel Kitchen Operations
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KITCHEN HAND BOOK
A LA CARTE MENU
KITCHEN MANAGEMENT
MENU REQUISITION PROCEDURE FOR BANQUETING
FOOD COST
RECIPES
MENU PRINTING PROCEDURES
OPENING & CLOSING PROCEDURES
SERVICE SEQYENCE - A LA CARTE
KITCHEN KEY CONTROL
FOOD & BEVERAGE - NO - NO's
TRAINING RECORDS
WEEKLY ROSTERS
BREAKAGE & LOST CONTROL CHART
CREATIVE & COST SAVING IDEAS
QUARTERY OBJECTIVE REVIEW
KITCHEN INCIDENT REPORTS
GRIEVANCE PROCEDURES
GARBAGE PICK UP SCHEDULE
REPAAIR MAINTENANCE CHECKLIST
INTERNAL FOOD DELIVER
PRODUCTION SYSTEM & STOCK CONTRL
SOUS CHEF IN CHARGE
STOREROOM REQUISITION & ISSUING
OPERATING SUPPLIES & OPERATING EQUIPMENTS
RECEIVING SPECIFICATIONS
INTER DEPARTMENT TRANSFERS
PAR STOCKS
BUTCHER COMMISSARY
PROPER KITCHEN STORAGE
PROCEDURE FOR REQUSITION OPERATING EQUIPMENT FOR FUNCTIONS
CHECKING GUEST SATISFACTION
BUDGET CONTROL
GEBERAL CLEANING SCHEDULE
KITCHEN OPEARTING STANDARDS
BASIC HYGIENE KITCHEN STANDARD
MEETINGS & BRIEFINGS
Special offer USD 0,50 or IDR 7,500 per file
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