Operating Procedure

Topics: Food, Hygiene, Food safety, Food industry / Pages: 35 (8553 words) / Published: Jan 20th, 2013

Hospitality management is being able to handle the relationship between guests and hosts. Also this is an act or practice of hospitability.It includes the reception and entertainment of guests, visitors, or strangers,resorts, membership clubs, conventions, attractions, special events, and other services for travelers and tourists.
The Hotel and Restaurant Management Industry must have Standard Operating Procedures (SOP) to guide them in their day to day business operation. An SOP is a document which describes the regularly recurring operations relevant to the quality of the investigation. The purpose of an SOP is to carry out the operations procedure correctly and to do transactions actions repeatedly in the same manner always. Moreover, an SOP manual should be available at the workplace at all times. This serves as a compulsory instruction and guide to every user. Deviations from this instructions should not be allowed and the conditions for these should be documented including who can give permission for this and what exactly the complete procedures will be. The original copy of the manual should rest at a secure place while working copies should be authenticated with stamps and with signatures of authorized persons represented by the company. These SOPs are detailed explanations of how a policy is to be implemented in the company.
The main difference between an SOP and a policy are details. An effective SOP communicates who will perform the task, what materials are necessary, where the task will take place, when the task shall be performed,and how the person will execute the task. Aside from the different types of Standard Operating Procedures the manual provides,It should also give instructions for safety precautions in using equipment, laboratory instruments, machines and etc.
Moreover, for safety and protection of the users (employees), SOP may be classified further to: 1.) Fundamental SOPs -

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