Question

1.Review inventory and expiration dates.

2.Identify products close to expiring (these will be used in the special)
3.Create recipe and determine menu price.
4.Print special card or new menu (to inform guests of the special)
5.Train back-of-house employees on execution of dish.
6.Train front-of-house employees on specifics of dish.
Create a SOP with the steps listed in order for the following 2 tasks :
Washing your hands properly:
Washing dishes in a 3 -compartment sink:

Answer 1

Proper handwashing includes lathering with soap for at least 20 seconds and thorough rinsing, while dishwashing involves a three-step process of washing, rinsing, and sanitizing. Task specialization, such as chefs cooking and servers attending to guests, enhances business efficiency.

Step-by-step explanation:

Standard Operating Procedures for Handwashing and Dishwashing

Handwashing is crucial in a restaurant environment to prevent the spread of foodborne diseases. Here is a simplified SOP for handwashing:

• Wet hands with warm water.
• Apply soap and lather for at least 20 seconds, covering all parts of the hands and under the nails.
• Rinse thoroughly under running water.
• Dry hands with a disposable towel or air dryer.
• Use the towel to turn off the faucet if not foot-controlled.
• For dishwashing in a 3-compartment sink, the SOP is as follows:

• Remove food scraps and pre-rinse dishes.
• Wash dishes in the first sink with detergent and warm water.
• Rinse dishes in the second sink with clean water.
• Sanitize dishes in the third sink with a sanitizing solution.
• Air dry the dishes on a clean rack, avoiding the use of towels.
• Specializing in tasks like a top chef for cooking and a server for guest interface, as opposed to multitasking, can lead to greater efficiency and higher quality service in a business.