Standard Operating Procedure for F&B Outlet

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CHAPTERISATION

PART-I

CHAPTER-01

1. PROJECT DESCRIPTION

2. INTRODUCTION

3. SCOPE OF THE PROJECT

CHAPTER-02

2.1FINDING AND LEASING A LOCATION

2.1.1 BUY/LEASE

2.1.2 LEASING

2.1.3 LEASING PROCESS

2.1.4 BUYING

2.1.5 KEY FINANCIAL FACTOR

2.2 INSURANCE

CHAPTER-03

3.1 CONSTRUCTION

3.2 EQUIPMENT

3.2.1 FOOD EQUIPMENT

3.2.2 BAR EQUIPMENT

3.2.3 OTHER EQUIPMENT

3.3 STORE DESIGN AND DÉCOR

3.3.1 CUSTOMER AREA

3.3.2 KITCHEN AREA

3.3.3 BACKROOM AREA

CHAPTER-04

4.1 PREPARING TO OPEN

4.1.1 STEPS LEADING FROM 8 WEEKS TO OPENING DAY

4.2 FOOD PREPARATION

4.3 EQUIPMENT HANDLING

CHAPTER-05

5.1 CLEANING AND MAINTENANCE

5.1.1 CLEANING PROCESS

5.1.2 EQUIPMENT CLEANING

5.1.3 KITCHEN CLEANING

5.1.4 SANITIZING

5.1.5 TACTICS TO PREVENT FOODBORNE ILLNESS
5.2 QUALITY CONTROL

CHAPTER-06

6.1 HUMAN RESOURCE PLANNING

6.2 MENU PRICING STRATEGY

6.3 OPTIONAL PROGRAMS

EXECUTIVE SUMMARY

The project i am dealing as a part of my MBA program is to prepare a procedure for for-profit foodservice operations whose primary business involves the sale of food/beverage products to individuals and small groups of guests.

Starting and operating a restaurant is a great deal more than a process. It's a mixture of fear and hope, speculation and certainty, doubt and confidence, all blended together with a fair amount of money. It's the beginning of a dream. Not every start-up restaurant is going to survive. The location isn't right, the menu doesn't work, costs are out of control, volume just never developed, or some combination thereof. The problems spiral beyond the owners' control.

A well prepared and planned restaurant can be very profitable. I have plans to start a medium sized food and beverage outlet of my own. As a master graduate from tourism and hospitality industry I want to prepare a standard procedure for operating medium sized food and beverage outlet right from construction stage to practical implementation of marketing strategies in to the market.

As more people eat out more often, the demand for restaurants continue to grow. But it takes a lot of research, creativity, and planning and substantial capital. Despite the enormous consumer dinner for restaurants, success in the business does not come easily. Competition is fierce as more restaurants vie from the attention of the increasingly savvy consumer

Based on researches on successful food and beverage outlet Xtreme sports bar, this project is to work on standard operating procedure to run the restaurant successfully. I did research on Xtreme sports bar using the database and preparing a procedure to operate food and beverage outlet successfully. The research i did to prepare a procedure is executed in Maybull info tech Pvt ltd which is a parent company of reputed food and beverage outlet ‘Xtreme sports bar’ which existed in 12 places national wide. The research methodology i adopted here is to collect the appropriate data from the Xtreme sports bar and few of the other outlets in the Hyderabad and close talk with heads in finance, operation, marketing and segments that are necessary to run my business successfully.

CHAPTER-01

1.1 PROJECT DESCRIPTION:

Standard Operating Procedure is used to maintain good ambience and high quality services consistently to customers from the time the customer enters the outlet to the time he or she leaves the outlet. Our waiter or manager in-charge should provide the best service they could give. A good service means the customer will be likely coming back to our business and we could easily generate more sales and profit at the end. Customer wants to visit outlet in which he or she expects to receive excellent services and food from our establishment.

This project is to prepare SOP like instructions. If deviations from this...
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