8.04 Standard Operating Procedures Bar-Beverage（8.04 Bar-Beverage标准操作程序）.pdf

Standard Operating Procedures Food Beverage - Bar 1. Service Experience 1. 01 Company Introduction Mission Statement 1. 02 Benefits Of Training 1. 03 Objectives Of Standards 1. 04 FB Ethics 1. 05 Achievement Reviews 1. 06 Personal Hygiene 1. 07 Grooming 1. 08 Prevention Of Accidents – First Aid 1. 09 Germs In The Bar – Restaurant 1. 10 Do’s Don’ts 1. 11 Scheduling Staff 1. 12 Safety Regulations 1. 13 Equipment Hygiene 1. 14 Staff Behaviour 1. 15 Staff Responsibilities 1. 16 Teamwork 2. Beverage Basics 2. 01 Coffee 2. 02 Coffee Basics 2. 03 Tea 2. 04 Fruit Juice 2. 05 Cider 2. 06 Introduction Alcohol 2. 07 Wine Making 2. 08 Wine The Red Grapes 2. 09 Wine The White Grapes 2. 10 Wine The Ten Basic Wine Styles – White 2. 11 Wine The Ten Basic Wine Styles – Red 2. 12 Wine Glossary 2. 13 Wine Tasting 2. 14 Wine Temperature For Serving 2. 15 Wine Alcohol Content 2. 16 Wine Decanting 2. 17 Wine Health 2. 18 Method Champenoise 2. 19 Champagne By The Bottle 2. 20 Fortified Wine 2. 21 Liqueur Glossary 2. 22 Vermouth 2. 23 Rum 2. 24 Gin 2. 25 Tequila 2. 26 Port 2. 27 Vodka 2. 28 Beer Glossary 2. 29 General Bar Terms 2. 30 Brandy Cognac 2. 31 Whiskey 2. 32 Bar Drink List Structure 2. 33 Daily Bar Stock 2. 34 Liqueur Gravity Chart 3. Food Knowledge 3. 01 Dairy Products 3. 02 Cocoa - Chocolate 3. 03 Food Alcoholic Beverage 3. 04 Food Non Alcohol Beverage 3. 05 Fruit 3. 06 Ice Cream 3. 07 Spices 3. 08 Herbs 4. Beverage Service 4. 01 Restaurant 4. 02 Bar 4. 03 Kinds Of Beverage Service 4. 04 Alcoholic Beverage Service 4. 05 Aperitifs 4. 06 Beer 4. 07 Cocktails 4. 08 Liqueurs 4. 09 Port Sherry 4. 10 White-Rose Wine 4. 11 Red Wine 4. 12 Champagne 4. 13 Spirits 4. 14 Soft Drinks 4. 15 Serving Fresh – Canned Juice 4. 16