RESTAURANT PRE OPENING CH

S.no Task
Informational Signage Restrooms Exit (REFER CONSTRUCTION ANNEX)

1 DESIGN/CONSTRUCTION

2 FF&E
(REFER CONSTRUCTION ANNEX)

3 LEGAL & LIASIONING

3.1 Telephone Service- New Telephones Office line Fax line Catering line E-mail line Kitchen line Reservations line Procedures Drawings/Plans Inspection Permit Requirements Installation 3.2 Water Service - New Procedures Drawings/Plans Inspection Permit Requirements Installation 3.3 Sewer Service - New Procedures Drawings/Plans Inspection Permit Requirements Installation 3.4 Electric Service- New

Procedures Drawings/Plans Inspection Permit Requirements Installation

4 ACCOUNTING/FINANCE
4.1 Banking Selection of Bank Construction Account Operational Account Payroll Account Lines of Credit Deposit bags Credit Card Deposit Acc'ts Merchant Acct-AX, VISA/MC, Gift Cards, etc.

5 MARKETING/DEVELOPMENT
5.1 Restaurant Branding and Menu Design Logo Type/Font Style Colors Size Business Cards Menus Identify and choose menu covers if used. Printed Gift Certificates Signs Stationary Letterhead 5.2 Uniforms 5.3 Advertising and Public Relations 5.3.1 Signage and Banners Coming soon Opening date Now hiring Menu Board No deliveries between Hours of business Parking Lot Smoking Fire Marshall ADA

Restrooms Open/Closed 5.3.2 Advertising Timetable Find Yellow Pages Cut-Off Dates Evaluate Local Associations List of Advertising Resources Flyers Inspection Permit Requirements Installation

6 OPERATIONS
6.1 Menu Preliminary Menu Childrens Menus Children amenities Birthday Favors Lunch Dinner Catering Brunch Banquet Menu Pricing Range Menu Cost & Portion Guide Standard recipe binder 6.2 Kitchen Operations/Service Operations Vendor List for: Food Liquor Supplies Contact Salespersons Credit Applications on File List of References Inventory Initial / Pre-Opening Replacement Par Stock & Ordering Forms

6.2.1

6.2.2

Set-up sheets with pars Opening checklists Closing checklists Prep lists with pars Standardized recipe book Freezer pull sheets Inventory forms.

6.2.3

Guest Music ASCAP/BMI Arrangements Satellite Music System

6.2.4

Table Arrangement Section ( wait station) Maps Opening and Closing Sidework Assignments Equipment, Smallwares & Supplies Collect all warranties for new equipment and send in Cards Place all equipment information and Service Agents in a notebook for reference Kitchen Dining Room Office Food Inventory Supplies Inventory Hood,Ventilation & AC equipment

6.2.5

6.2.6

Equipment checkout (burn-in/calibration) Ice Machines Cooking Equipment Refrigeration Equipment Kitchen Utensils Produce List Obtain Bids Place Order Receive Order Small Wares Order Produce list Obtain bids Place Order Receive Order Tabletop Selection Plateware Flatware Glassware linen 6.3 Maintenance/Engineering Outside Services Maintenance Janitorial Valet Parking Pest Control Plant Service Linen Service Hood/Flue Cleaning

6.2.7

6.2.8

6.2.9

6.3.1

Carpet Cleaning Window Washing 6.3.2 Parking Lot Number of Spaces Entrance/Exits Lighting for Parking Lot Valet Stand/Key Control Parking Lot Signage Handicap Reserved Vallet Landscaping Maintenance Sign Requirements/Restrictions Security Robbery Prevention Control of Access During Ops Control of Access During Const Double door safe Night drop Keys Make list of keys needed in store. Have all coolers, equipment, etc. keys same as doors. Collect all keys upon installation. Re-key just before opening 6.3.6 First aid box 6.4 Staffing Hours of Operation Estimated Hours of Operation Restaurant Entertainment Opening On Going Payroll Pre Opening Management Hourly Develop pay scales for all crew work groups Front Desk Servers Wait Assistants Bartenders Cooks Prep Cooks

6.3.3

6.3.4

6.3.5

6.4.1

6.4.2

6.4.3

Dishwashers Supervisors Managers Selection of Manager Selection of Pre-Opening Staff Organizational Chart Evaluation of Available Managers Define Manager Job Duties Interview of Managers Interview of Pre-Opening Staff 6.5 Training 6.5.1 Training Identify dates of training allowing for dry run or soft opening time. Validate service sequences. 6.5.2 POS System Wiring Installation Training Organize any necessary management training such as: Restaurant standards and systems

6.5.3

7 TRAINING
7.1 Develop Cafeteria Counter opening checklist. Develop kitchen-opening checklist & for all departments: open, close & managers. Document and train management and staff. Organize orientation materials. Develop sidework schedules for all FOH Set up POS training for management & crew. Arrange lodging for all opening personnel. FOH menu descriptions for all items. Set up training recipe manuals Select training team. Set date for training team arrival. Prepare master training calendar. Set up training manuals & opening materials. Set up general meeting and training session. 7.2 Operational Manuals Safety manual Financial manual Catering manual Kitchen manual Exhibition cooking manual

8 Human Resources
8.1 Create Management Reports Evaluation of Available Chefs Evaluation of Kitchen Manager Employee Performance Evaluation Training Program for Employees Uniforms Dress Code 8.2 Establish Work Schedules Reports Food/Bev/Covers/Avg Ck/Sales Mix Comparisons to Budget Organizational Charts by Department Dining Room Kitchen Administration Employee Applications 8.3 Employee Manuals Writing Production Training Hiring of Employees Training of Employees Establish employee meal policy 8.4 Employee Applications & Employee New Hire Kits English Tax Forms Health cards Server/Bartender/Entertainment Permits Orientation Pre-Opening/Training schedule Operational schedule ServSafe Training Uniform

8.5 Employee Bulletin Board Required Postings --safety, minimum wage, etc. Wage & hour Workman's comp Emergency hospital & Doctor 8.6 Employee lockers

OPENING CHECK LIST

Order By In Place by Person Responsible

Restaurant Operations Mana

Organization Mission statement Company history Organizational chart Menu and Kitchen Management Menu development Recipe development Recipe costing Recipe cards & photos Menu assembly & production Station setup & closing procedures Breakdown & cleanup Inventory procedures & controls Food safety Product rotation Dining Room Management Customer service Menu abbreviations and descriptions Cooking techniques and terms Basic bar information Basic wine information Opening procedures Closing procedures Seating floor plan Handling complaints Server side work Ordering from kitchen & bar Presenting the check Payment processing Gift certificates Discount coupons Closeout procedures Bar and Beverage Management Drink categories Brands and abbreviations Wine information Bar customer service Alcoholic management program Perpetual liquor inventory Spills and complimentary drinks Drink recipes and preparation Preparing garnishes Order taking and fulfillment Presenting the check Payment processing

Opening procedures Closing procedures Bar cleanup Personnel Administration Job descriptions Recruiting Employment application Interviewing Selection and hiring Termination Orientation Scheduling Performance review Discipline Vacation and time off Rules and policies Sexual harassment policy Timekeeping procedures Purchasing and Inventory Product specifications Approved vendors Par levels Ordering procedures Receiving procedures Inventory control Physical inventory procedures Employee Training Training schedules by position Training manuals by position Restaurant tests by position Training checklists by position Cleanliness and Sanitation Prevention of foodborne illness Dining room Kitchen Restrooms Building exterior Trash management Chemical management Cleaning checklists Safety and Security Safety management Emergency procedures Security systems Security policies and procedures

Safety rules Fire protection First aid and medical care Marketing and Promotions Advertising Promotions Public relations Customer database Benefit nights New-mover marketing Business and Financial Management Cash deposit procedures and controls Point-of-sale procedures and controls Discounts and comp policy Payroll processing Accounts payable Weekly reports Chart of accounts Financial statements Insurance Equipment Management Equipment maintenance schedule Breakdowns and repairs Approved repair vendors Equipment replacement procedure New equipment request procedure Facilities Management Breakdowns and repairs Approved repair vendors Capital improvement request procedure

perations Management

S.NO

QTY

UOM

Receiving
1

Receiving
1 1 2 1 1 1 1 each each each each each set each

Storage
2 Storage 2.1 Dry storage 2 2 6 6 6 2.2 Cold Storage 2 12 6 12 6 12 12 2.3 Meat Storage 12 each 6 each 6 each 2.4 Ice Storage/Transport 1 each 1 each each each each each each each each each each each each each

Food Preparation
3

Food Preparation

3.1 Employee Hand sink Station 1 1 1 1 case case each case

1 each 1 case 3.2 Salad Preparation 2 2 2 1 3 1 3 4 2 1 1 6 24 1 1 1 1 4 1 4 1 1 1 1 1 1 2 1 1 1 1 1 1 1 Meat, Poultry, Fish 3.3 Preparation 1 1 1 1 1 1 2 4 4 4 2 2 1 1 1 each each each each each each each each each each each each each each each each each each each each each each each each each each each each each pair each each each each each each each each each each each each each each each each case set each

1 1 1 1 1 1 1 3.4 Bake Preparation 3 1 1 1 1 1 1 1 2 1 1 1 2 2 2 4 12 1 1 1 1 1 1 1 1 3.5 Stock Pots 2 2 3 1 3.6 Sauce Pots

each each each set each each each sets set set each each each each each each each each each each each each each each each each each each each each case case each each each each

2 each 2 each 3.7 Brazing Pans 1 each 3.8 Sauce Pans 3 2 2 2 2 3.9 Fry Pans 2 1 6 2 each each each each each each each each each

12 each 4 each 3.1o Double Boiler 1 each 1 each 3.11.1 3.11 Spoons Stainless 1 1 1 3 3 1 1 3.11.2 Wood 3 each 3 each 3.11.3 Ladles 2 4 2 4 2 1 3.12 Tongs 3 each 4 each 4 each 3.13 Strainers 1 1 2 1 1 3.14 Thermometers 2 each 2 each 1 each 4 each each each each each each each each each each each each each each each each each each

Fryer Station
4 1 1 1 1 1 1 1 1 1 each each each each each each each pair each case

Grill Station
3 each 1 each 1 each

1 1 2 1 1 6

each pair each each each

Griddle Station
1 1 1 1 1 1 1 1 1 2 1 each each each each each each each case each each each

Baking Oven
1 each 1 each

Hot Table
3 6 6 4 2 4 4 1 6 4 4 6 6 4 2 2 2 2 1 1 4 4 2 2 1 1 1 1 1 each each each each each each each each each each each each each each each each each each ea ea each each each each each each each each dozen

SERVING
9 Table Top 9.1 Dinnerware 20 20 10 9 10 20 8 8 8 20 10 5 9.2 Glassware 60 15 20 6 9.3 Flatware 30 15 15 15 30 15 20 9.4 Tabletop Accessories 60 84 24 40 12 36 4 36 each each each each each each each each dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen

Beverage Service / 10 Wait Station

2 2 2 1 4 4 2 2 2 6 12 each each each each each each each each each each each

12 1 1 6 6 12 12 2

each each each each each each each each

Bus Station / Ware 11 Washing

2 2 12 2 1 2 3 1 15 5 5 4 1 24 1 2 1 2 2 1 12 12 12 each each each each each each pair each each each each each each each each pair each each each each each case

Entrance/ Lobby
1 1 1 1 60 each each each each each

13

Bar Service
1 1 1 1 2 2 1 2 6 2 2 case case each case each each each each each each each

2 2 1 1 1 1 2 2 1 2 1 12 3 2 6 1 1 1 1 1 13.1 Bar Glasses 3 1 12 1 6 4 12 4 2 3 2 14

each each set each each each each each set each each each each each each case case case case case dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen dozen case case case each

Bathrooms
1 1 1 1

15

Carry out Supplies

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 case case case case case case case case case case case case case case case

16

Other Items

Cleaning
17

General Cleaning Supply

4 2 1 1 2 1 2 1 4 12 144 2 2 2 1 2 12 4 4 each each each each each each each each each each each each each each each each each each each

Item Description

Item Number Price

Extension

200 lb. receiving scale box knife dunnage rack 36" 44 gal Brute Container-grey Can liners Day-Dots Day-Dot Dispenser

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

dunnage rack 36 inch 36 gallon ingredient bin w/slide cover polycarbonate food box - 18 X 26 X 15 inch polycarbonate food box - 18 X 26 X 9 inch polycarbonate food box - 12 X 18 X 9 inch dunnage racks 36 inch Lexan food box - 18 X 26 X 15 inch Lexan drain trays for food boxes - 18 X 26 inch Lexan food box - 12 X 18 X 9 inch 8 qt. round storage container w/lid 3.5 qt. round storage container w/lid 2 qt. round storage container w/lid Lexan food box - 18 X 26 X 9 inch Lexan drain tray for food box - 18 X 26 inch Lexan food box - 12 X 18 X 6 inch

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

125 lb. ice caddy w/casters 84 ounce plastic scoops

Rs. 0.00 Rs. 0.00

Multi-fold Towel Dispenser Multi-fold Towels Soap Dispenser Anti- Bacterial Soap

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

Hand & Nail Brush Instant Hand Sanitizer aprons 16 qt. aluminum colander cutting board 18 X 24 X 1/2 inch (green) cook's knife utility knives twin blade mincing knife paring knife 8 qt. s/s bowls 13 qt. s/s bowls 63 qt. aluminum salad bowl mixing bowl dolly stand 24 cup muffin pans 18 X 26 X 1 inch sheet pans sheet pan rack w/casters 24 inch oven mitts 32 gal Brute Container-grey bucket opener spatulas - large blade stainless box grater vegetable peelers parer/corer egg slicer egg divider lemon/tomato wedger melon baller apple divider vegetable brushes commercial food processor table mount can opener Film & Foil Wrap Can liners Instant Hand Sanitizer Day-Dots Day-Dot Dispenser

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

18 X 24 X 1 cutting board (red) 18 X 24 X 1 cutting board (blue) 18 X 24 X 1 cutting board (yellow) 2 lb. X 1/8 oz. platform scale - fixed dial film dispenser foil dispenser bowl scraper - large blade 8 qt. s/s mixing bowls 6 qt. s/s mixing bowls 4 qt. s/s mixing bowls 10 inch cook's knives 8 inch utility knives 10 inch bread knife 6 inch boning knife 7 inch clever

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

stainless knife rack 32 gal Brute Container-grey Film & Foil Wrap Day-Dots Day-Dot Dispenser Can liners Instant Hand Sanitizer measuring spoons dry measures - aluminum (.5 qt. ,1 qt., 2 qt., 4 qt.) liquid measures - aluminum (.5 qt. , 1 qt., 2 qt., 4 qt.) 1 cup measure 24 ounce aluminum scoop 84 ounce aluminum scoop s/s rotary sifter 14 inch aluminum sieve dough scrapers 24 X 30 X 3 pastry board - maple 18 inch maple rolling pin biscuit cutter spatulas - large blade 2.5 inch pastry brush spring form pans 10 X 1.5 inch cake pans 9 inch pie pans 7 cut pie marker Film & Foil Wrap Potato Wrap (Foil Sheets) Day-Dots Day-Dot Dispenser 44 gal Brute Container-grey Can liners Instant Hand Sanitizer 40 qt. stock pot w/cover 32 qt. stock pot w/cover 20 qt. stock pot w/cover 40 qt. perforated inner basket

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

14 qt. sauce pot w/cover 10 qt. sauce pot w/cover 18 qt. brazier 8 qt. sauce pans 5 qt. sauce pans 3 qt. sauce pans 2 qt. sauce pans 1 qt. sauce pans Note: Fry pans are available with nonstick coatings and insulated handles. 14 inch aluminum fry pans dome lid for 14 inch fry pan 12 inch aluminum fry pans dome lids for 12 inch fry pans

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

10 inch aluminum fry pans 8 inch aluminum fry pans Note: Double boiler insets are sold to fit your stock pots. large aluminum double boiler (17-20 qts.) Medium aluminum double boiler (10-15 qts.) Note: Spoons with insulating handles are available to reduce hot handles. 15 inch spoon solid 15 inch spoon perforated 15 inch spoon slotted 13 inch spoon solid 13 inch spoon perforated 13 inch spoon slotted 21 inch spoon solid w/hook handle 12 inch spoon 14 inch spoon 2 ounce 4 ounce 6 ounce 8 ounce 12 ounce 32 ounce flat bottom transfer ladle heavy duty. 16 inch spring tong 12 inch spring tong 9 inch spring tong 10 inch china cap medium mesh 8 inch fine mesh 8 inch double medium mesh 10 inch double medium mesh 14 inch reinforced double medium mesh 0 - 220 pocket test with 6 inch stem -calibratable 50 - 550 pocket test with 6 inch stem - calibratable 50 - 550 kettle therm. with side clip

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

culinary fry basket 1/4 inch mesh 5 X 6 inch fine mesh skimmers 16 inch tong 2 bulb heat lamp insert pan full 2.5 inch deep w/pan grate seasoning dredge fryer thermometer 50- 550 grease proof oven mitts grease filter cone grease filters

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

16 inch tong large turner 4 X 8 inch blade medium turner 2.75 X 8 inch blade

Rs. 0.00 Rs. 0.00 Rs. 0.00

grill brush oven mitts - flame retardant sauce mops insert pan one fourth 4 inch deep 21 inch s/s meat fork w/hook handle

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

large turner 4 X 8 inch blade medium turner 2.75 X 8 square end blade grill scraper steak weight 9.5 X 5.75 inch - 3 lb. iron toast/bacon weight 11 X 9 inch -2 lb. Aluminum batter/oil dispenser grill brick holder grill bricks butter wheel s/s seasoning dredges griddle thermometer

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

timer 20 ounce aluminum scoop

Rs. 0.00 Rs. 0.00

20.5 inch adapter bar 12.5 inch adapter bar insert pans full 2.5 inch deep insert pans full 4 inch deep insert pans full 2.5 inch deep perforated insert pans half 2.5 inch deep insert pans half 4 inch deep insert pans half 2.5 inch deep perforated insert pans one third 2.5 inch deep insert pans one third 4 inch deep insert covers full w/notch insert covers half w/notch insert covers one third w/notch 8 quart vegetable inset w/cover 8 oz. food portioners solid 8 oz. food portioners perforated 4 oz. food portioners solid 4 oz. food portioners perforated disher #8 disher #12 13 inch spoon solid 13 inch spoon perforated 13 inch spoon slotted 12 inch tongs 2 bulb heat lamp insert pan 2.5 inch deep w/pan grate 4 ounce ladle 8 ounce ladle 2.5 ounce s/s oyster cocktail cup

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

dinner plates salad plates platters soup/salad bowls bouillons fruits coffee cups saucers 18 ounce nappie bread & butter 5 ounce ramekins 12 ounce rarebits 14 ounce large beverage 10 ounce water 5 ounce juice 4.5 sherbert teaspoons dessert/oval bowl spoons ice tea spoons bouillon spoons dinner forks salad forks dinner knives

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

salt & pepper shakers ashtrays bread baskets 12 ounce s/s creamers sugar pack holder table tents oil & vinegar sets table lamps

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

2 element coffee warmer decaf coffee decanters regular coffee decanters ice tea urn amber ice tea pitchers clear water pitchers gel filled refreezing crocks for non dairy creamers gel filled refreezing crocks for lemon wedges w/lid 12 ounce s/s ice scoops 14 inch nonslip beverage trays 22 X 27 oval nonslip waiter's tray

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

chrome tray stands w/rubber feet 12 X 14 s/s dessert tray 6 hole flatware dispenser w/ cylinders 2 way booster seats high chairs tip trays check minder Slim Jims

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

3 tier bus carts Slim Jims 7 inch tall bus tubs manual carpet sweeper lobby dust pan w/toy broom rubber coated aprons insulated gloves scrap block 36 compartment glass racks plate/tray racks multipurpose rack flat rack rack dolly poly cylinders maximum hold dishwasher thermometer insulate rubber gloves 20 inch pot brush 8 inch pot brush general pan brush triple glass brush stainless metal sponges green pads

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

sand urn menu board toothpick dispenser mint tray menu covers

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

Multi-fold Towel Dispenser Multi-fold Towels Soap Dispenser Anti- Bacterial Soap 8 inch round lemon boards paring knives drink mixer cocktail shakers mixing glasses cocktail strainers s/s ice scoops

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

jumbo can tapper bottle cap lifters salt & pepper wine opener muddler zester condiment caddies bar caddies drink mix system with back up gallons, pints, quarts 10 inch stainless bar spoons glass rimmer ash trays bar mats service mats tip trays Straws Beverage Napkins Sword Pics Low-Suds Glass Cleaner Rinse Sink Sanitizer wine carafe beer pitchers rocks double rocks Collins martini Irish coffee sour champagne Toilet paper & Dispensers Hand Towels & Dispensers Hand Soap & Dispensers Trash Can WITH LID

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

K&F, S&P, Napkin packet Hinge Lid Containers Styrofoam cups & Lids Hot Cups & Lids Cold Cups & Lids Straws Deli Containers Take-Out Bags Wet Naps Souffl Cups & Lids Aluminum Pans Catering Trays Film & Foil Wrap Deli Paper Chop Sticks

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

hand & nail brushes Hi-Lo brushes w/squeegee drain brush steam kettle brush coffee decanter brush bake pan lip brush coffee urn brushes stack oven brush heavy-duty hand brush 16 ounce spray bottle hand towels mop buckets & wringer mops wet floor signs counter brush floor brooms 32 gallon grey trash can w/lids dollies for 32 gallon trash can rectangular trash cans

Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00 Rs. 0.00

$0.00

S.no Area

ASSESSM
NA

1 Dining Area Dcor

1.1 All areas are dusted, vacuumed and cleaned on a regular basis. Walls, doors, molding, and ceilings are fresh and are free of stains, smudges, 1.2 chips, and cracks. 1.3 Curtains and draperies are clean and enhance the restaurants dcor. 1.4 Dcor is consistent with tastes of target market demographics. Pictures, art, and wall hangings are tasteful, properly hung, and enhance the 1.5 restaurants dcor. 1.6 Gum has been removed from under all tables, benches, chairs, and bar. 1.7 Floors and tile are well polished on a regular basis. 1.8 Mirrors and shelves are clean and free of cracks and sharp edges. 1.9 Carpets are clean, not worn, stained, or buckled. 1.1o Tablecloths and place mats coordinate and match dcor of the dining area. 1.11 Tables and chairs are sturdy and do not rock (no matchbooks under legs). 1.12 Tables are free of nicks, scratches, and gouges. 1.13 Centerpieces, candles, flowers, seasonal, or theme decorations are on each table. All furniture pieces match or complement each other as well as enhance the 1.14 restaurants dcor. 1.15 Upholstery in booths is free of tears, cigarette burns, and stains. Lighting fixtures, globes, and shades match or complement each other as well as 1.16 enhance the restaurants dcor. 1.17 Booster seats and highchairs are clean, in good condition, and have safety straps.

2 Dining Area Management

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 Restaurants address and phone number is printed on all receipts. A customer mailing list is maintained and used effectively. Costs and profit margins are calculated for all new food items. Costs and profit margins are calculated on all food items quarterly. Dining area is partitioned from bar area so as not to disturb guests Employees are trained regularly so they are familiar with menu items and are able to answer customers questions Dcor is consistent with tastes of target market demographics. Pictures, art, and wall hangings are tasteful, properly hung, and enhance the restaurants dcor. Gum has been removed from under all tables, benches, chairs, and bar.

2.1o Floors and tile are well polished on a regular basis. 2.11 Mirrors and shelves are clean and free of cracks and sharp edges. 2.12 Carpets are clean, not worn, stained, or buckled. 2.13 Tablecloths and place mats coordinate and match dcor of the dining area. 2.14 Tables and chairs are sturdy and do not rock (no matchbooks under legs). 2.15 Tables are free of nicks, scratches, and gouges. 2.16 Centerpieces, candles, flowers, seasonal, or theme decorations are on each table. All furniture pieces match or complement each other as well as enhance the 2.17 restaurants dcor. 2.18 Upholstery in booths is free of tears, cigarette burns, and stains. Lighting fixtures, globes, and shades match or complement each other as well as 2.19 enhance the restaurants dcor. 2.2o Booster seats and highchairs are clean, in good condition, and have safety straps. 2.21 2.22 2.23 2.24 Floor layout allows for adequate movement in aisles and around tables and chairs. Restaurant layout is neat, orderly, and inviting to customers. Restaurant layout is updated periodically. Restaurant layout prevents overcrowding of diners. Scheduling of the most productive wait staff for the highest volume sales time slots 2.25 have been implemented.

3 Service
3.1 A survey form is available for guests to evaluate quality of food and service. 3.2 Containers are provided for guests in which to take home uneaten portions. Dishes, glasses, and silverware are checked for spots and stains as tables are being 3.3 set for the next guests. 3.4 3.5 3.6 3.7 Employees are friendly, sincere, and make eye contact when greeting customers. Employees understand the policy regarding not serving minors. Extra napkins are readily available. Food is served hot and in a timely manner.

3.8 Policies have been established for dealing with disrespectful or unruly customers. 3.9 Policies have been established for dealing with dissatisfied customers. 3.1o Policies have been established for handling cash, checks, and credit cards. Policies have been established to address potential problems such as incorrect 3.11 orders, or food not properly prepared. 3.12 Servers are informed regarding contents in menu items (onions, salt, peanuts, etc). 3.13 Servers are adequately informed regarding substitutions to menu items. 3.14 Servers are given bonuses or incentives to up-sell. Servers have been trained how to up-sell appetizers, premium wines, specials, and 3.15 other high-profit items.

3.16 3.17 3.18 3.19 3.2o

Servers have received proper training regarding not serving intoxicated people. Servers inform guests of any House specialties. Servers inform guests of any price specials. Servers present checks in a timely fashion Servers routinely replenish condiments (ketchup, sugar, salt, etc). Servers routinely return to guest tables to replenish food items (bread, butter, 3.21 drinks, etc).

3.22 3.23 3.24 3.25 3.26 3.27 3.28

Servers routinely return to guest tables to solicit opinions on the quality of food. Hosts seat guests quickly. Servers take drink orders promptly. Small birthday cakes or a cupcake is provided, if requested. Tables are cleaned thoroughly before the next guest arrives. Tables are properly set before each new guest is seated. Wine lists and menus are in immaculate condition. After-hours answering machine provides useful information such as hours of 3.29 operation and directions.

ASSESSMENT
Y N NI

IMPLEMENTATION
P RP DD

Help in preparation of forecast and actual budget function sheets. Completion of forecast and actual budget function sheets. Completion of Function Summary Sheets.

Administration
Completion of weekly payroll input. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. Completion of Banquet Bar Requisitions. Maintaining Hotel Bar control policies and completion of necessary forms. Following of proper purchasing and requisitioning procedures. Maintain records for inventory, labour cost, food cost etc. Follow-up each function by completing a Function Critique and submit to the Food & Beverage Manager. Attendance and participation of weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Development and maintenance of all department control procedures. Development and maintenance of department manual. Supervision of weekly payroll input. Supervision of Banquet Bar Requisitions. Responsible for Hotel Bar control policies and completion of necessary forms. Following of proper purchasing and requisitioning procedures. Maintain records for inventory, labour cost, food cost etc. Be available to Hotel Staff at all times by pager. Must have a complete knowledge of Fire Procedures.

Product Quality
Consistent check of Banquet Food and Beverage quality. Consistent check of Banquet services. Consistent check of Banquet Plate presentation. Ensuring that services meet customer specifications. Quality of meeting room set-up.

Service
Work with the Chef and Head Server to ensure all arrangements and details are dealt with.

Establish a rapport with groups to ensure guest satisfaction and repeat business. Greet the customer upon arrival. Provide quick service for last minute changes. Check Food & Beverage or coffee Break schedule if applicable. Dealing with customer complaints. Attitude and appearance. Staff attitude and appearance. Proper handling of phone. Teamwork/Relations with co-workers and management. Staff are properly trained. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.

Sanitation & Housekeeping

Participation towards overall Hotel Maintenance and cleanliness. Achieving Five Sunburst status. Overall maintenance of the operation at a level in keeping with the standards prescribed. Number of Workmen's Compensation claims. Report any deficiencies in equipment and facilities.

Personnel Management
Effective communication skills. Staff training and development. Personnel selection. Proper hiring procedures followed. Department meeting being held monthly. Personnel turnover. Personal development and growth. Discipline of Personnel when required

JOB SPECIFICATIONS - FOOD & BEVERAGE MANAGER

Reports To: Director Summary: The Food & Beverage Manager is responsible for co-ordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in banquet and meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

Sales/Profitability/Cost Control
Achievement of budgeted food sales. Achievement of budgeted beverage sales. Achievement of budgeted labour costs. Achieve maximum profitability and over-all success by controlling costs and quality of service. Participation and input towards F & B Marketing activities. Control of Banquet china, cutlery, glassware, linen and equipment. Completion of function delivery sheets in an accurate and timely fashion. Help in preparation of forecast and actual budget function sheets. Completion of forecast and actual budget function sheets. Completion of Function Summary Sheets.

Administration
Completion of weekly payroll input. schedules. Schedule staff as necessary to ensure adequate and consistent levels of service To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. Completion of Banquet Bar Requisitions. Maintaining Hotel Bar control policies and completion of necessary forms. Following of proper purchasing and requisitioning procedures. Maintain records for inventory, labour cost, food cost etc. Follow-up each function by completing a Function Critique and submit to the Food & Beverage Manager. Attendance and participation of weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Development and maintenance of all department control procedures. Development and maintenance of department manual. Supervision of weekly payroll input. schedules. Schedule staff as necessary to ensure adequate and consistent levels of service Supervision of Banquet Bar Requisitions. Responsible for Hotel Bar control policies and completion of necessary forms. Following of proper purchasing and requisitioning procedures. Maintain records for inventory, labour cost, food cost etc. Be available to Hotel Staff at all times by pager. Must have a complete knowledge of Fire Procedures.

Product Quality
Consistent check of Banquet Food and Beverage quality. Consistent check of Banquet services. Consistent check of Banquet Plate presentation. Ensuring that services meet customer specifications. Quality of meeting room set-up.

Service Liaise on an on-going basis with the Food & Beverage Manager to ensure all client needs and requirements will be met. Work with the Chef and Head Server to ensure all arrangements and details are dealt with.

Establish a rapport with groups to ensure guest satisfaction and repeat business. Greet the customer upon arrival. Provide quick service for last minute changes. Check Food & Beverage or coffee Break schedule if applicable. Dealing with customer complaints. Attitude and appearance. Staff attitude and appearance. Proper handling of phone. Teamwork/Relations with co-workers and management. Staff are properly trained. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.

Sanitation & Housekeeping

Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc. Participation towards overall Hotel Maintenance and cleanliness. Achieving Five Sunburst status. Overall maintenance of the operation at a level in keeping with the standards prescribed. Number of Workmen's Compensation claims. Report any deficiencies in equipment and facilities.

Personnel Management
Effective communication skills. Staff training and development. Personnel selection. Proper hiring procedures followed. Department meeting being held monthly. Personnel turnover. Personal development and growth. Discipline of Personnel when required

SAMPLE RECEIPE DOCUMENTATION

Pasta al Forno
Ingredients 2 lbs. rigatoni 1/4 cup pancetta, very thinly sliced (if you can't find pancetta, use regular bacon) 21/2 lbs. Italian sausage, casing removed (hot or sweet, your preference) 1 onion, chopped 1 carrot, chopped 8 Ounce mixed mushrooms, sliced (variety your preference) 3 tbsp. julienne basil 3 tbsp. chopped parsley 3 lbs. ricotta 1/2 cup heavy cream 1 cup chicken stock 2 cups grated provolone cheese 11/2 cups crumbled Gorgonzola cheese (or blue cheese) 1 28oz can Italian plum tomatoes, drained and chopped 11/2 cups grated pecorino Romano cheese (or Parmesan) Method

step 1

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking.

step 2

Cook pancetta (or bacon) in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside

step 3

Preheat oven to 400 degree F. Spray a large baking pan well with cooking spray.

Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well. Transfer to

step 4

Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well. Transfer to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.