Implementation Guide
|
|
- Ashlynn McLaughlin
- 5 years ago
- Views:
Transcription
1 Implementation Guide Start Sell Date: Target Start Sell: March 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis Operations Adel Fouda Operations Hany Fahmy Operations Joe Doumit QA Riyad Shatat Training Karen Reel For International Use February 3,
2 What s New IMPORTANT INFORMATION Beginning soon, your restaurant will introduce the Chicken Tenders Flavors Of The World Combo, served in a special meal box. The meal includes 5 Regular or Spicy Chicken Tenders served with choice of 2 special dipping sauces, 1 medium French Fry, 1 small bun, and a medium Pepsi. Participating Restaurants All restaurants will participate as directed by your marketing team. POP Posting POP Posting instructions are included in the POP kit. Please open your POP kit upon receipt to ensure all elements are included. Allow approximately 30 minutes to post your POP on the start sell date. Implementation Steps The information in this handbook will help you to implement the new Chicken Tenders meal successfully in your restaurant. Read the information carefully and review it with your crew. For International Use February 3,
3 New Packaging: NEW: CHICKEN TENDERS BOX Take away only use the new Chicken Tenders Carton. Assemble the carton by folding the edges and placing the tabs in the appropriate slots. Dine In serve in basket. NEW: FLAVORS OF THE WORLD SAUCES New Sauces: Pre-portioned sauces are now available from AATCO. The guest has their choice of two of these sauces with each meal. Sauces are stored under refrigeration. Wasabi Teriyaki Sweet & Sour Chipotle Spicy Ranch Hot Sauce The current dipping sauces are still available for the guest to choose from. For International Use February 3,
4 ITEMS PACKAGING PROCEDURES Chicken Tenders Flavors Of The World Meal Amount Chicken Tenders... 5 Dipping Sauce... 2 French Fries (Medium)... 1 Bun, Toasted (Small)... 1 Collar Wrap (box & basket liner)... 3 Below For Take-Away Napkins... 3 Hardee s Bag # Tenders Box... 1 CHICKEN TENDERS Take-away shown without bun. Wrap toasted bun with liner wrap and place on top of fries. If regular sauce is ordered, place in center of circle as shown. The Chicken Tenders may be ordered as regular or spicy. PREPARATION For all existing ingredients, please refer to Ingredients Preparation section in the OPM. Wash and sanitize your hands prior to handling food products. PACKAGING: TAKE-AWAY 1. Take assembled Chicken Tenders Box and line with collar wrap. 2. Place all food items neatly in the Tenders Box. Serve Pepsi on the side. PACKAGING: DINE -IN 1. Serve Chicken Tenders and Fries in the basket. Wrap the toasted bun with liner wrap and place next to the two dipping sauces on the tray. For International Use February 3,
5 ROLLOUT CHECKLIST Chicken Tenders Flavors of the World Meal RESTAURANT #: AREA: FRANCHISE: ABOUT 1 WEEK PRIOR TO START SELL DATE POP KIT RECEIVED refer to POP instructions inside the kit. 2-3 DAYS BEFORE START SELL DATE CREW TRAINING COMPLETED Use the Implementation Guide to properly train all employees. ( ) Crew is trained on the preparation procedures for the Chicken Tenders Meal. ( ) Frontline employees (cashiers) are trained on the Chicken Tenders Meal items and procedures. ( ) Verbally quiz all employees to test their knowledge. DAY BEFORE START SELL DATE Before the RM goes home, make sure all shift leaders, backline crew and cashiers are 100% trained. Verify all needed ingredients are available. POST POP BEFORE OPENING THE NEXT DAY. START SELL DATE VERIFY POS DOWNLOAD - check and verify on morning of start sell. Ensure all POP is posted correctly refer to the POP posting instructions you received with your POP kit, for proper placement of all POP. ( ) Check all POP to make sure it is posted correctly. ( ) Check all pricing. Remind all employees about the Chicken Tenders Meal and discuss the build with each one as they clock in. Observe employees preparing the Chicken Tenders Meal - ensure the proper procedures are being followed - MODEL, COACH & REQUIRE, as needed, to enforce all standards! ( ) 2 dipping sauce cups provided with each order. ( ) 3 napkins provided for take-away. Talk to your shift leaders and backline crew about the importance of product quality. Ensure all cashiers are suggestive selling the Chicken Tenders Meal at every opportunity: When a guest places an order for the Chicken Tenders Meal ask the following important questions: ( ) Would you like regular or spicy chicken tenders? ( ) What sauces would you like? ( ) How about a cookie for dessert? For International Use February 3,
6 CREW TRAINING CERTIFICATION SHEET Chicken Tenders Meal Crew Trainers (names): Shift Leader s Name SL Initials CT s Initials Training Certification Date Crew Person s Name CP Initials CT s Initials Training Certification Date Crew training has been completed: (Print Name) AM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) Date Date For International Use February 3,
7 CREW TRAINING CERTIFICATION SHEET (cont.) Chicken Tenders Meal Crew Person s Name CP Initials CT s Initials Training Certification Date Crew training has been completed: (Print Name) AM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) Date Date For International Use February 3,
8 Chicken Tenders - Flavors of the World Scripting Card Make friendly eye contact and smile. Immediately greet the Guest... Hi, would you like to try one of our new Chicken Tenders Meal today? If yes... Would you like regular or spicy tenders? Then... What two dipping sauces would you like? We have new flavors, Wasabi, Teriyaki, Sweet & Sour, Chipotle, Spicy Ranch, or Hot Sauce. Ask... How about a cookie for dessert? If the Guest inquires about the meal say, The meal comes with 5 Chicken Tenders, 1 Medium French Fry, 1 Pepsi, a Small Bun and your choice of two new dipping sauces. Determine the destination and complete the transaction... Will you be eating here? To Go... (with a smile) Here is your cup, please help yourself at the beverage bar. If you would please wait (indicate area to wait) we will call your order number as soon as your order is ready. Smile and say... Thank -You! For Here... (with a smile hand the guest their cup) Please help yourself at the beverage bar and have a seat. Please place the number at the end of your table. We will bring your food out to your table as soon as it is ready. Smile and say... Thank-You! Chicken Tenders - Flavors of the World Scripting Card Make friendly eye contact and smile. Immediately greet the Guest... Hi, would you like to try one of our new Chicken Tenders Meal today? If yes... Would you like regular or spicy tenders? Then... What two dipping sauces would you like? We have new flavors, Wasabi, Teriyaki, Sweet & Sour, Chipotle, Spicy Ranch, or Hot Sauce. Ask... How about a cookie for dessert? If the Guest inquires about the meal say, The meal comes with 5 Chicken Tenders, 1 Medium French Fry, 1 Pepsi, a Small Bun and your choice of two new dipping sauces. Determine the destination and complete the transaction... Will you be eating here? To Go... (with a smile) Here is your cup, please help yourself at the beverage bar. If you would please wait (indicate area to wait) we will call your order number as soon as your order is ready. Smile and say... Thank -You! For Here... (with a smile hand the guest their cup) Please help yourself at the beverage bar and have a seat. Please place the number at the end of your table. We will bring your food out to your table as soon as it is ready. Smile and say... Thank-You! Chicken Tenders - Flavors of the World Scripting Card Make friendly eye contact and smile. Immediately greet the Guest... Hi, would you like to try one of our new Chicken Tenders Meal today? If yes... Would you like regular or spicy tenders? Then... What two dipping sauces would you like? We have new flavors, Wasabi, Teriyaki, Sweet & Sour, Chipotle, Spicy Ranch, or Hot Sauce. Ask... How about a cookie for dessert? If the Guest inquires about the meal say, The meal comes with 5 Chicken Tenders, 1 Medium French Fry, 1 Pepsi, a Small Bun and your choice of two new dipping sauces. Determine the destination and complete the transaction... Will you be eating here? To Go... (with a smile) Here is your cup, please help yourself at the beverage bar. If you would please wait (indicate area to wait) we will call your order number as soon as your order is ready. Smile and say... Thank -You! For Here... (with a smile hand the guest their cup) Please help yourself at the beverage bar and have a seat. Please place the number at the end of your table. We will bring your food out to your table as soon as it is ready. Smile and say... Thank-You!
Implementation Guide Santa Fe Maxim
Implementation Guide Santa Fe Maxim Start Sell : Target Start Sell: March 2014 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com Operations
More informationBacon Angus Thickburger Implementation Guide
Bacon Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: October 2014 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationBig Catch Fish and Hand Breaded Buffalo Chicken Tenders Wraps Implementation Guide- Pakistan
Big Catch Fish and Hand Breaded Buffalo Chicken Tenders Wraps Implementation Guide- Pakistan Start Sell : Target Start Sell: November 2013 Check with your Marketing Manager for your start sell date. Key
More informationChipotle Angus Thickburger Implementation Guide
Chipotle Angus Thickburger Implementation Guide Start Sell Date: May 1, 2013 Target Start Sell: Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationCaesar Angus Thickburger Implementation Guide
Caesar Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: December 10, 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationAngus Thickburger Implementation Guide
Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: August 2012 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationIce Cream Cookie Sandwich Implementation Guide
Ice Cream Cookie Sandwich Implementation Guide Start Sell Date: Target Start Sell: Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationCOFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN
COFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN Start Sell Date: Target Start Sell: 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationBiscuits Station Quiz
Biscuits Station Quiz 1. What is the proper oven temperature for baking biscuits? 2. Which is the proper way to flour the biscuit table? 3. What is the proper biscuit placement? 4. What is the hold time
More informationIMPLEMENTATION GUIDE. May 25, Carl Karcher Enterprises, Inc. All rights reserved.
IMPLEMENTATION GUIDE May 25, 2011 2011 Carl Karcher Enterprises, Inc. All rights reserved. IMPORTANT INFORMATION What s New? Beginning Wednesday, May 25, 2011, Carl s Jr. will re-introduce the popular
More informationShift Leader Selection Qualifying Assessment Answer Key
Shift Leader Selection Qualifying Assessment Answer Key Questions with most correct answer based on the online Operation Procedures Manual... What is the approximate amount of time you should wash your
More information( ) For Company and Franchise Use 2012 Hardee s Food Systems, Inc. All rights reserved.
Double Lane Drive-Thru (11-26-12) For Company and Franchise Use 2012 Hardee s Food Systems, Inc. All rights reserved. Not all restaurants will be able to utilize a double drive-thru due to building layout,
More informationName Period Date Score RESTAURANT SIMULATION EVALUATION
Name Period Date Score RESTAURANT SIMULATION EVALUATION MANAGER/ASSISTANT MANAGER: _ Assisted restaurant personnel as needed. _ Distributed supplies and equipment correctly. _ Returned supplies and equipment
More informationTexas District 8 Restaurant Services Contest 2018 Cypress Park High School
Texas District 8 Restaurant Services Contest 2018 Cypress Park High School Scope of Contest: Contestants are tested on skills required in the "front of the house" of a fine restaurant. The focus is on
More informationAdministration Table of Contents
Table of Contents Administration Table of Contents DAILY TASKS... 1 Manager s Opening Checklist... 1 Mid-Day Management Activities... 3 Manager s Closing Checklist... 3 WEEKLY TASKS... 5 Monday Morning
More informationGuest Greeter. Guest Greeter Rev. Date: 6/15 1/5 P a g e
Guest Greeter In this lesson you will learn how to make a great first impression with guests, as well as the details needed to execute transactions, To-Go procedures and lastly how to properly keep the
More informationKennett Square Golf & Country Club Food Server / Banquet Server Job Description
Food Server / Banquet Server Sets up side station and performs assigned side work Provides immediate attention to all members/guests upon seating Fills glasses with ice water; answers questions and suggests
More informationEIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment!
CASHIIER STEPS OF SERVIICE Frontt Countter EIGHT POINTS OF INTERACTION WITH THE GUEST Give the Guest Royal Treatment! Smile, make eye contact and greet the guest personally Acceptable Greetings: o Good
More informationREGISTRATION FORM Butte County 4-H Foods Fiesta
REGISTRATION FORM Butte County 4-H Foods Fiesta November 10, 2018 Marsh Jr. High School 2253 Humboldt Rd, Chico, CA 95928 8:30 am-9:00 am Check-in 9:00 am-2:00 pm Event Entries are DUE no later than Friday,
More informationTopic: Preventing Cross-Contamination
Topic: Preventing Cross-Contamination WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable
More informationMODULE 02 GRILLING AND GRILLING TECHNIQUES TRAINEE S WORKBOOK
MODULE 02 GRILLING AND GRILLING TECHNIQUES TRAINEE S WORKBOOK NAME: DATE: Contents 1. INTRODUCTION...1 2. COURSE OBJECTIVES...1 3. GRILLING TECHNIQUES...2 4. IDENTIFYING DIFFERENT MEAT CUTS...6 5. CONTROLLING
More informationongrill Verification Process Verifying General Knowledge Continued Verifying General Knowledge Verifying Equipment Knowledge
Verification Process There are three components to the verification; knowledge, equipment and procedures Knowledge: This portion verifies that the crew member has a general understanding of the process.
More informationCrew Workbook Grill Area 1
Crew Workbook Grill Area 1 2 2011 American Dairy Queen Corporation, Minneapolis, MN DQ, Dairy Queen, DQ Grill & Chill, Dairy Queen/Brazier, ellipse design, Dilly Bar, StarKiss, Homestyle, FlameThrower,
More informationQUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
CAREER CLUSTER Hospitality and Tourism QSRM-15 CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Communication Skills QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT
More informationDining Room Theory
Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable
More informationRESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
More informationRoast Beef Jan. 1, 2009
Operation Procedures Manual Production Levels Roast Beef INT OPM 1434 Roast Beef Jan. 1, 2009 Prepare only enough product for the day s sales. Use WC-326-R Daily Prep Chart or the Manager-On-Duty should
More informationBurger Assembler. Burger Assembler. OPEN (Name: ) SHIFT CHANGE (Continued) CLOSE (Name: ) SHIFT CHANGE (Name: )
Burger Assembler Burger Assembler Turn ON Bun Caramelizer (w/ clean Teflon sheet in place) Heated landing Modular Holding Unit Check assembly table cooler temperature (33 F to 40 F) & prep Produce: lettuce,
More informationTEMPORARY FOOD PERMIT APPLICATION
Application and fee must be received at least five (5) business days prior to event. Fee: $100.00 per day (PLEASE PRINT LEGIBLY) APPLICANT INFORMATION: Name of Organization: Non Profit Organization: (please
More informationALOHA Pre-Shift Meetings
KDS (Where Applicable) Today you will review KDS. Refer to the KDS Guide. Make sure that all team members have the proper tools needed for training today. KDS Guide ALOHA Pre-Shift Meetings Review Bump
More informationHot and Cold Foods Temperatures
Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed
More informationTOMAHAWK HOCKEY ASSOCIATION Season CONCESSION STAND HANDBOOK
TOMAHAWK HOCKEY ASSOCIATION 2018-2019 Season CONCESSION STAND HANDBOOK Concession stand duty is MANDATORY FOR ALL. *Exceptions are those families who have decided to pay the $500.00 buyout. If you are
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationWet Grill Station Learner s Guide
Wet Grill Station Learner s Guide 2010 IHOP IP, LLC Wet Grill Station Module Introduction Wet grill station responsibilities: Opening and closing the wet grill station. Preparing and plating products (e.g.,
More informationHOT SHEET: Project# EATING RIGHT Entrees
HOT SHEET: Project# 2230154 EATING RIGHT Entrees Today you will be encouraging consumer to taste EATING RIGHT Entrees. You will be introducing the NEW Ziti Marinara Entrée and also sampling the most popular
More informationLocation Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $34.32 View Photo
Location Score Trend Evaluation Score 100.0% Visit Rank This shop ranks #2 of 4 shops for this location since 10-01-2015 Last 4 Recent Visits October 28, 2016 100.0% October 07, 2016 100.0% July 17, 2016
More information1 Cleanliness Basics. 2 Patio Maintenance. 3 Restroom Maintenance. 4 Tea & Coffee Machines. 5 Other Beverage Equipment. 6 Expo Cooler/POS Equipment
OVERVIEW Cleanliness Basics 1 Patio Maintenance 2 Restroom Maintenance 3 Tea & Coffee Machines 4 Other Beverage Equipment 5 Expo Cooler & POS Equipment 6 Opening Procedures 7 Afternoon Procedures 8 Closing
More informationMarcus Hautla, Territory Manager,
Pillsbury Freezer-to-Oven Puff Pastry Handling Instructions What Make Puff Pastry Puff? There is no leavening system. The puff pastry is made of simple ingredients: Flour Shortening Water Salt When the
More informationFOOD SAFETY EVALUATION REPORT
LA FIESTA MEICAN RESTAURANT (559) 582-2999 PR0000139 June 07, 2018 Liliana Stransky - REHS None Noted General Comments: This inspection is a follow-up to the failed inspection on June 6, 2018 after receiving
More informationCentral Districts Softball Association Food Safety Policy
* Rationale Food-borne illness (or food poisoning) is mainly caused by pathogenic (harmful) bacteria, viruses or chemical toxins in food or water (either naturally occurring or introduced). Some of these
More informationOpening Duties Stocking Equipment Step-by-Step Opening Preparing Food Hourly Duties Mornings Switching to Lunch Working Lunch Hourly Duties Explained
Opening Duties Stocking Equipment Step-by-Step Opening Preparing Food Hourly Duties Mornings Switching to Lunch Working Lunch Hourly Duties Explained Hourly Checklist Closing Duties Duties Explained Closing
More informationbelvita Breakfast Biscuits In-Store Sampling Event #985485
belvita Breakfast Biscuits In-Store Sampling Event What to Purchase: # Units # Samples per UPC Product to Buy Unit belvita Breakfast Biscuits Blueberry flavor 0-44000-02829-9 4 20 samples belvita Breakfast
More informationConcession Stand. Procedures Menus Forms Information. Questions: Jeff Eck (301)
Concession Stand Procedures Menus Forms Information Questions: Jeff Eck Jeffery.eck@gmail.com (301) 349-5551 Concession Stand Start-Up Opening Procedure Check List 1. Order the pizzas from Kristophers
More informationPIZZA STATION Training Checklist
PIZZA STATION Training Checklist Name: Trainer: Trainer Trainer Trainee Date STATION LAYOUT Demonstrates Ability to Complete Station Layout Identify equipment used at PIZZA Station Identify ingredients
More informationGENERAL FOODS GUIDELINES FOR ALL MEMBERS
GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious
More informationFront- and Back-of-the-House. Food and Beverage Industry
Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:
More informationMcDonald's ExpertFIELD FORCE TM Test Guide
McDonald's ExpertFIELD FORCE TM Test Guide 1. By answering this question Yes, I am stating that neither I, nor anyone I know (including, but not limited to, any family members, spouse or fiancé, business
More informationTaco Bar Manual. Hard Tacos Soft Tacos Taco Salads. Quesadillas. Taco Burgers
Taco Bar Manual Hard Tacos Soft Tacos Taco Salads Burritos Enchiladas Quesadillas Nachos Taco Burgers Deli Taco Bar Table of Contents Introduction. 2 Helpful Hints 3 Hard Shell Tacos 4 Soft Shell Tacos..
More informationPLANNING AND DEVELOPMENT DEPARTMENT DOG FRIENDLY DINING APPLICATION
PLANNING AND DEVELOPMENT DEPARTMENT DOG FRIENDLY DINING APPLICATION ALL APPLICATIONS ARE TO BE FILLED OUT COMPLETELY AND CORRECTLY, AND SUBMITTED IN PERSON (NO FAX OR DELIVERIES) TO THE PLANNING & DEVELOPMENT
More informationFive Star Training - Restaurant Manuals and Policies Five Star Training. Restaurant Manuals and Policies
Five Star Training Restaurant Manuals and Policies Bartender Manual Sample Pages 1 Summary of Tasks Performed As a Xyz Bartender, you will have day-to-day interaction with our Guests. Sharing your people
More informationMealtime Memo. Serving Safe Food in Child Care
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
More information2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018
2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018 Registration deadline: August 20, 2018 South Dakota State Fairgrounds, Huron SD Amanda Stade, SDSU Extension State 4-H Events Management
More informationUNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25
UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service
More informationPATH Cooks Los Angeles
PATH Cooks Los Angeles PATH Cooks is a volunteer program providing home-cooked meals to the residents living in PATH s interim housing facilities. Each year, PATH spends more than $200,000 on food for
More information2013 Restaurant Service COMPETITION
2013 Restaurant Service COMPETITION Stratford University, Saturday, April 20, 2013 Purpose Our purpose is to evaluate each contestant s preparation for employment in the food and beverage industry. We
More informationSession 1: Fruit and Veg
Learning Outcomes: Session 1: Fruit and Veg At the end of the session the group should: Know that you should eat plenty of fruit and veg Be able to list the types fresh, dried, frozen, tinned Be aware
More informationDear 4-H ers, Parents, and Leaders:
Dear 4-H ers, Parents, and Leaders: The Chuckwagon concession stand is the major fundraiser for the 4-H Council. The operation of the Chuckwagon should be a good and fun-filled learning experience for
More informationAN ELEMENTARY SCHOOL STUDENT WASTE CASE STUDY Plate Waste Study. Funded by USDA SNAP-Ed, an equal opportunity provider and employer.
AN ELEMENTARY SCHOOL STUDENT WASTE CASE STUDY 2015-16 Plate Waste Study Funded by USDA SNAP-Ed, an equal opportunity provider and employer. Introduction In collaboration with a San Diego County elementary
More informationSenior Food Contests
Senior Food Contests These contests, with the exception of favorite foods, 4 for 6, 8 or 10 and Quick Fix Meals are available to all senior 4-H members (10-12grade) enrolled in the food & nutrition project
More informationBVSD Middle School Iron Chef 2017
BVSD Middle School Iron Chef 2017 Guidelines I. Teams *Teams should consist of 2-4 Middle School students. *Each team must have at least 1 adult coach to help practice, and to chaperone the team to the
More informationDigital Menu Boards Overview
Digital Menu Boards Overview Version: January 2013 2 Digital Menu Boards Overview Program Overview Digital Menu Boards, or DMBs, use best of breed technology, software and creative digital design to enhance
More informationLocation Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $8.00 View Photo
Location Score Trend Evaluation Score 91.0% Visit Rank This shop ranks #6 of 9 shops for this location since 10-01-2015 Last 5 Recent Visits October 27, 2016 91.0% September 22, 2016 85.2% August 08, 2016
More information1. Food Preparation Guidlines 2. Opening Duties Stocking the Equipment Stocking the Food Preparing the Food Preparing Calzones, Preparing Pizzas,
1. Food Preparation Guidlines 2. Opening Duties Stocking the Equipment Stocking the Food Preparing the Food Preparing Calzones, Preparing Pizzas, Preparing Pasta 2. Hourly Duties Checklist Explanation
More information2011 Food & Beverage Service COMPETITION
2011 Food & Beverage Service COMPETITION Maryland SkillsUSA Food & Beverage Service Competition March 26, 2011 Purpose To evaluate each contestants preparation for employment and to recognize outstanding
More informationClick to edit Master title style Delivering World-Class Customer Service Through Lean Thinking
1 Delivering World-Class Customer Service Through Lean Thinking Starbucks Mission: To inspire and nurture the human spirit one person, one cup, and one neighborhood at a time Columbus Ohio Store Lane Avenue
More informationMake Modelling Chocolate Roses
Youth Explore Trades Skills Make Modelling Chocolate Roses Description In this activity, students will make a simple modelling chocolate that can be made into small roses or other sculptures. It also includes
More informationThe Ultimate Checklist to Maintain Hygiene Standards in Restaurants
1 WORKSHOP1 : HYGIENE STANDARDS IN RESTAURANTS MISSION : WRITE A DIALOGUE TO RECALL HYGIENE STANDARDS IN RESTAURANTS https://www.posist.com/restaurant-times/restro-gyaan/the-ultimate-checklist-to-maintain-hygienestandards-in-restaurants.html
More informationLIMITED SERVICE CHARITABLE FEEDING OPERATION (LSCFO) REGISTRATION FORM
County of Santa Clara Department of Environmental Health 1555 Berger Drive, Suite 300, San Jose, CA 95112-2716 Phone 408-918-3400 Fax 408-258-5891 Email: DEHWEB@cep.sccgov.org Web: www.ehinfo.org/cpd LIMITED
More informationTable of Contents Opening Duties Stocking the Equipment Turning on the Equipment Stocking the Food Preparation
Table of Contents 1.Opening Duties Stocking the Equipment Turning on the Equipment Stocking the Food Preparation Brewing the Coffee, Hold Times & Waste 2.Hourly Duties Duties Explained Checklist 3.Closing
More informationApplying ISO 9001 to Baking Cookies
How does ISO 9001 apply to a business? Let s say you make cookies Applying ISO 9001 to Baking Cookies Whether it s chocolate chip, sugar cookie, or garbage flavor, your customers will ultimately decide
More informationTRAINING MANUAL. Trainee s Name: Trainer s Name: Dates of Training:
TRAINING MANUAL Trainee s Name: Trainer s Name: Dates of Training: Training Policies: 2 Combine orientation and tour of facility with first day of training. A trainee cannot move on to next section without
More informationGuide to managing food allergies. NYU Dining Services
Guide to managing food allergies NYU Dining Services * Our philosophy NYU Dining Services supports students who have food allergies by providing information and knowledge that is necessary for the student
More informationRoles, Responsibilities, and Kitchen Flow SALAD & DESSERT STATION Section 1
Roles, Responsibilities, and Kitchen Flow SALAD & DESSERT STATION Section 1 We are Malawi s Overview: At Malawi s: Pizza With a Purpose, we do things differently. From our food, to our customer service,
More informationTungamah Primary School- No ANAPHYLAXIS POLICY
- No. 2225 ANAPHYLAXIS POLICY BACKGROUND: Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts,
More informationGuide to managing food allergies
Guide to managing food allergies High Point University Dining * Peanut Tree Nut Fish Shellfish Soy Egg Wheat Our philosophy We understand that students with food allergies have to exert more effort in
More informationNutrition Early Learning and Care Assessment for Quality Improvement
Nutrition Early Learning and Care Assessment for Quality Improvement Copyright in this document is owned by the City of Toronto and, subject to Canadian copyright law, may not be reproduced without the
More informationNarrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls
National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls Example: This is a Special Training Model for illustrative purposes
More informationGuidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan. Contents
STATE OF MARYLAND DHMH Maryland Department of Health and Mental Hygiene Larry Hogan, Governor - Boyd Rutherford, Lt. Governor - Van Mitchell, Secretary Guidelines for Submitting a Hazard Analysis Critical
More informationStudent responsibilities when managing a food allergy in the residential dining locations:
Boston University Dining believes that good nutrition is essential to good health. That s why we are committed to nourishing each and every student by providing them with healthy, nutritious foods every
More informationGateway Unit Standards and Resources
Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure
More informationSENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
More informationGUIDE TO MANAGING FOOD ALLERGIES
GUIDE TO MANAGING FOOD ALLERGIES OUR PHILOSOPHY We understand that students with food allergies have to exert more effort in managing their diets than their peers without allergies, and experience a more
More informationSample Report. Prepared for
Prepared for Red Lounge Thursday, February 5, 2009 Information Reservationist Bartender Host 1 Host 2 Manager Server N/A Chris M 6 2, no name tag, short brown hair Cassandra Arrival Time Departure Time
More informationOperations Manuals For Restaurants READ ONLINE
Operations Manuals For Restaurants READ ONLINE Restaurant and Bar Point of Sale Instruction - Restaurant/Bar Point of Sale Instruction Videos. The below videos explain how to run the various restaurant
More informationINSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST
INSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST In order to prepare you and your organization to move toward becoming a recognized facility under the Gluten Free Certification Program (GFCP), we
More informationQ&As for MDPH Allergen Awareness Regulation
The following are actual questions we have received from food establishments. 1 The Food Allergy Awareness Act 1.1 What is the Food Allergy Awareness Act? The Act Relative to Food Allergy Awareness in
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More information// HOST TEAM MANUAL //
// HOST TEAM MANUAL // Last update: Friday 04 May 2012 HOST TEAM VISION 01 QUICK REFERENCE 02 HOST TEAM LEADER 03/04 GREETING TEAM 05 USHER TEAM 06/07 COFFEE & TEA SERVER 08/09 COFFEE SHOP RUNNER 10 GUEST
More informationEating Sesame Free at UMass Amherst
Eating Sesame Free at UMass Amherst UMass Mission: To contribute to the campus life experience by providing a variety of healthy and flavorful meals featuring local, regional, and world cuisines in a sustainable
More informationPete s Burger Palace Activity Packet
Pete s Burger Palace Activity Packet Ponder This Problem at Pete s! Pete s Burger Palace is a local, independently owned fast food restaurant near the local high school in Pleasantville, USA. Five years
More informationROLE PLAYS Scene Setters and Checklists
ROLE PLAYS Scene Setters and Checklists Greeting At The Door Role Play Greet the guest Check the number of guests in their party Smoking or non-smoking Taking charge Walking Seating Handing over menus
More informationStocking the Buffet. Buffet Set Up: Always place buffet products according to the current Buffet Setup, shown below. GUEST FLOW. Choice C/D.
At the Stock Position you get to make people s day as they come through the buffet. Treat them with the utmost courtesy and show your enthusiasm to serve them! Here you will get to show off your personality.
More informationHubbard County Food Revue Participant Packet
Hubbard County Food Revue Participant Packet Packet Content I. Guidelines for Members II. Things to think about III. Formal Table Setting Guide IV. Things to Remember V. Sample of Food Revue Ideas 4-H
More informationMARKETING FIELD MAILING
MARKETING FIELD MAILING DATE: November 17, 2014 DISTRIBUTION: All Hardee s Franchisees All Regional Vice Presidents All Directors/Franchise Operations All Directors/Operations All Franchise Business Consultants
More information# Chobani Meze Dips In-Store Sampling
What to Purchase: Product Chobani Meze Dips In-Store Sampling UPC # Units to Buy Distribution Goals Chobani Meze Dip - Roasted Red Pepper, 10oz. 8-18290-01407-8 2 50 Chobani Meze Dip - Smoked Onion & Parmesan,
More informationPART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:
PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking
More informationCulinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4536 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationHACCP SUCCESS 5 RULES FOR
5 RULES FOR HACCP SUCCESS The HACCP system incorporates 7 principles and 12 steps to ensure your food business is providing customers with hazard-free products. Here are five rules for a successful HACCP
More informationMarketing. Promotion Guide
Promotion Guide... Marketing APRIL 1 - JUNE 30, 2017 Chicken Cordon Bleu...................................... Concept: Crave protein, love cheese, and favour French? Port of Subs NEW Chicken Cordon Bleu
More informationTemporary Food License Application Packet
Temporary Food License Application Packet A temporary food license is required for any individual that wishes to prepare and/or serve food for a cost or required donation at an event for no more than five
More information