INNOVATIVE CLUB SOLUTIONS
Kitchen and Food Prep
Does this department have the following documents:
Department safety manual for:> AED> First Aid / CPR> Incident reports
Yes
No
Current OSHA inspection report results
Yes
No
Food handling certificates
Yes
No
Department SOP manual
Yes
No
Department specific training manual
Yes
No
Required liquor training certifications for all necessary staff:> TIPS training certificates> Other
Yes
No
Food inventory and spoilage policy and related documents
Yes
No
Food service training documents and certificates
Yes
No
Club policy and procedure related to food allergies for members and guests dining at the Club
Yes
No
Tell us about the Club’s food service philosophy?
Operationally, what makes this program unique?
What is the operational goal regarding the dining experience?
What is the approach to employee training by the food service department?
What is the approach to employee training as it relates to safety by the food service department?
How does the Club approach cleaning and sanitizing in the food service department?
What is the maintenance and repair policy and procedure for equipment included in the food service department?
What is the Club’s philosophy as it relates to liquor service, training, and associated protocols?
How does the Club handle a member or guest who is intoxicated?
Does the Club have a policy for guests who are intoxicated? Please elaborate?
What does this department need to improve operational efficiency?
If this department were allocated $2 million how would it be used?
If you had to grade the risk control program in this department, what grade would you give it?
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