东莞喜来登酒店酒吧BARSOP.doc

STANDARD OPERATING PROCEDURE INDEX BAR ENTERTAINMENT 1. How To Replenish Stocks As Per Par 2. How To Store Stocks 3. How To Dispense Beverage Via Micros 4. How To Handle Draft Machine 5. How To Close Bar 6. How To Mix Cocktails (Singapore Sling) 7. How To Prepare Garnishes 8. How To Open And Serve A Bottle Of Red Wine 9. How To Open And Serve A Bottle Of Champagne 10. How To Open And Serve A Bottle Of White Wine Standard Operating Procedure Department: Bar Entertainment TASK: How To Replenish Stocks As Per Par TASK NO: 01 TASK BREAKDOWN MINIMUM STANDARDS 1. Use the beverage par list Never exceed the par set 2. Check quantity of each item against daily inventory par Items missing must tally with the daily sales 3. Prepare 3 copies of the requisition forms ? 4. Fill in the date, bottle code, and outlet name Write clearly and neatly 5. Fill in the description and quantity required 6. Wine requisition is based on daily sales, and liquor requisition is based on empty bottles 7. Collect stocks the next day Inform store the night before so that they can prepare prior to collection 8. Store stocks in the appropriate location Standard Operating Procedure Department: Bar Entertainment TASK: How To Store Stocks TASK NO: 02 TASK BREAKDOWN MINIMUM STANDARDS 1. All liquors are to be kept in a locked cabinet Only key personnel are allowed to hold key 2. Store liquor to classification, for easy access 3. White wine to be stored in fridge and arranged according to bin number White wine must be chilled at the appropriate temperature 4. Red wine to be stored in shelf cabinet on position and arranged according to bin code Red wine should be placed in the correct position (wine in contact with cork) 5. Bottled and canned beer to be refrigerated according to type ? 6. Soft drink and mixers to be arranged neatly on shelf with labels facing out ? 7. Fresh juice to be stored in proper container and kept in the fridge Freshly squeezed