InnArchive | 3 - Hotel Operations

3.15 Kitchen Management

Eat, drink and be merry! Hotel Kitchens are the heart of the house, the one place where creativity comes out daily, 24/7 without fail.

No need to check this section for recipes, but if the "how to" of the kitchen is what you are after, you will certainly find a wealth of documents to help you on your way.

Overview

03.15.000	Introduction
03.15.001	Menu Planning, Development, Implementation
03.15.002	Food Cost
03.15.003	Menus
03.15.004	Menu Requests
03.15.005	Recipes and Food Pictures
03.15.006	Menu Printing Procedures and Responsibilities
03.15.007	Service Sequences
03.15.008	Kitchen Rules of Engagement
03.15.009	Food {&} Beverage No-No's
03.15.010	Opening and Closing Procedures
03.15.011	Kitchen Key Control
03.15.012	Training Records
03.15.013	Weekly Rosters
03.15.014	Creative and Cost Saving Ideas
03.15.015	Kitchen Incident Report
03.15.016	Breakage and Loss Control Chart
03.15.017	Quarterly Objective Review
03.15.018	Kitchen Grievance Procedure
03.15.019	Garbage Pickup Schedule
03.15.020	Internal Food Deliveries
03.15.021	Sous Chef in Charge - Checklist
03.15.022	Repair, Maintenance and Cleaning Checklist
03.15.023	Production System and Stock Control
03.15.024	Storeroom Requisition Issuing
03.15.025	Operating Supplies
03.15.026	Inter-department Transfers
03.15.027	Commissary Kitchens
03.15.028	Receiving Specifications
03.15.029	Par Stocks
03.15.030	Proper Kitchen Storage
03.15.031	Procedures for Requisitioning OE for Functions
03.15.032	General Cleaning Schedule
03.15.033	Basic Kitchen Hygiene Standards
03.15.034	Checking Guest Satisfaction
03.15.035	Kitchen Quality Standards
03.15.036	Meetings and Briefings
03.15.037	Budget Control

Job Descriptions

02.04.200	Reference to all Kitchen Job Descriptions

Resource Library

3.15 Kitchen Management

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