Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
F&B Task Competency Inventory (TCI)
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Restaurant Concept & Operation Hours
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Restaurant Venue / Seating Capacity
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Understanding Job description
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Checking Station Plan/Briefing Time
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Grooming Standard
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Telephone Etiquette
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SFSMS Policy - Related to Bar
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Happy Hours Procedure
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Alcohol Service Time
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Dress Code
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Lost and Found Policy
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Children Policy
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Gate Pass Procedure
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How to operate coffee machine
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How to clean the coffee machine
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How to balance and carry a tray
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How to handle Operating Equipments
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How to polish glassware
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How to polish cutleries
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How to re-fill salt and pepper shaker
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How to re-fill sugar bowl
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How to send soiled linen
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Do you Know how to collect fresh linen
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Do you know how to fold napkins
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Are you anderstanding Decoy System
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How to bus a tray to Dish Washing Area
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How to sort out glassware, chinaware and silverware at Dish Washing Area
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How to handle Spilled Items
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How to handle Broken Items
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How to check outlet cleanliness
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How to handover/takeover shift
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How to set Side Statation
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How to set Runner Station
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General Knowledge
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Fire Life Safety
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Hygien & Sanitation
Operation
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How to set up Wine Display
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How to set up Buffet Line for Breakfast
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How to set up Buffet Line for Lunch
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How to set up Buffet Line for Dinner
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How to set up table for Breakfast
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How to set up table for Lunch & Dinner
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How to clear dirty table when guest left
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How to prepare jam for breakfast
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How to prepare fresh milk for breakfast
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Categories of item on the menu
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How to make and Serve Omani Coffee
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How to make and ServeTurkish Coffee
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Food Abbreviation
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Introduction to Beverage Menu
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Categories of beverage on the menu
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Types of Hot Beverages available
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Introduction to Breakfast Buffet Items
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Introduction to Lunch Buffet Items
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Introduction to Dinner Buffet Items
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How to greet and welcome a guest
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How to greet and receive guest with reservations
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How to greet and lead guest without reservations
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Generic Telephone Skills
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How to answer the phone professionally
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How to handle an inquiry through phone
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How to take down a guests message through phone
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How to transfer a call
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How to bid a guest farewell
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Presenting newspaper or magazine for single diners
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Magic word for conversation
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How to present a menu & inform guest experience,ultimate&blind tasting menu
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Presenting wine list
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How to explain the menu
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How to take a food order efficiently
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How to recommend and up sell dessert
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How to prepare&serve iced water
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How to serve a beverage order
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How to serve food (A la carte) order
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Cigarette serving
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How to change an ashtray
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How to present, recommend and serve Cigar
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How to upsell wine by glass
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How to serve wine by the glass
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How to open and serve a bottle of Champagne
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How to open and serve a bottle of white wine
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How to open a bottle of red wine
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Decanting wine
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How to offer & serve Coffee or Tea
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How to clear soiled dishes
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How to crumb a table
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How to Clear a Table
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How to check on costumers satisfaction
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How to present guest survey form
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How to fold a napkin
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How to clean & dust a Chair
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How to clean and refill sugar bowl
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Layout table cloth
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How to Count and Exchange Linen
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How to polish Silverware
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How to polish Glassware
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How to polish Chinaware or Flatware
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How to make an incident report
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Do you know how to make Logbook entries
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Do you know hoe to collecting cake order from Pastry
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How to pick up food from Kitchen ?
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How to collect requisition -food & beverage/general store
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How to store beverage items in the bar
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SFSMS Checklist Related to Bar
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Know Bar opening procedure
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Know closing bar procedure
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How to make Hot Coffee
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How to make Iced Coffee
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How to make Turkish Coffee
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How to make Capucinno, Espresso
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How to make Café Latte
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How to make Hot Tea (Leaves & Bag)
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How to make Iced Tea / Iced Lemon Tea
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How to make Hot Chocolate
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How to make Hot Milk
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How to pick up beverage from the bar
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Introduction to Food Menu:-
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Hot Food & Cold Food
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Modality of Service
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How to Set up according to food order
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Introduction to Beverage Menu
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Items per categories
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Beer - Kinds & origins
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Spirit - Kinds & origin
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Liquer - Kinds, Origin & flavour
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Brandy& Cognac - Kinds & Origin
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Basic Mocktails & Cocktails
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Juices& Soft Drinks available
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Introduction to TMS System
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F&B Database
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How to check reservation List
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Procedure of taking reservation - by phone
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Procedure of taking reservation - in person
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How to check reservation upon guest arrival
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Handling guest with reservation
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Handling guest without reservation
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How to check Daily Summary Sheet
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How to fill in Captain Order
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How to liase with Kitchen on special request
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Know how to take beverage order
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How to do recommendation - beverage
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Know how to take food order
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How to do suggestive selling - food
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How to offer a dessert
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How to recommend promotional items
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How to serve Hot Food
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How to serve Cold Food
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How to offer second drink
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Standard of serving - Soft Drinks
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Standard of serving - Beer (Draft/Bottled/Can)
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Standard of serving - Juices (Fresh/Packet)
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Standard of serving - Water (Still/Sparkling)
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Standard of serving -Liquers
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Standard of serving - Spirit
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Know how to open & serve Red Wine
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Know how to open & serve White Wine
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Know how to key in order to Infrasys
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How to input order in the Infrasys
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Know how to check guest name in Infrasys
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Know how to pick up check from Infrasys
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Know how to void check from Infrasys
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Know how to transfer check in Infrasys
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Know how to do split check
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How to give discount
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Know how to close bill in Infrasys
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Know how to fill in bill control sheet
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Balancing of bills
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Know how to explain Void Check Summary
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How to fill up Cash Remittance
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How to drop in Remittance in FO
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Bill Procedure - Room Charge
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Bill Procedure - Cash
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Bill Procedure - Credit Card
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Bill Procedure - Business Promotion
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Bill Procedure - City Ledger
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Bill Procedure - Business Relation
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Bill Procedure - Employee Relation
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Bill Procedure - Service Recovery
Comments and Sign-Off
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Auditor General Comments and Findings
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Attach any SFSMS finding
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Auditor Signature By signing this form you acknowledge the following; that you have reviewed this report with the auditor, that you have 7 days to correct any of the negative findings in this report. Failure to correct negative findings within the specified time will result in disciplinary action up to and including termination of employment.
