INNOVATIVE CLUB SOLUTIONS
Food Service, Kitchen, and Food Prep
Club Name:
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Does this department have the following documents:
Department safety manual for:> AED> First Aid / CPR> Incident reports
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Yes
No
NA
Current OSHA inspection report results
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Yes
No
NA
Food handling certificates
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Yes
No
NA
Department SOP manual
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Yes
No
NA
Department specific training manual
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Yes
No
NA
Food inventory and spoilage policy and related documents
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Yes
No
NA
Food service training documents and certificates
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Yes
No
NA
Club policy and procedure related to food allergies for members and guests dining at the Club
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Yes
No
NA
Required liquor training certifications for all necessary staff:> TIPS training certificates> Other
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Yes
No
NA
Liquor inventory process and procedure policy
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Yes
No
NA
Do servers attempt to determine if a patron will be driving?
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Yes
No
NA
Is a manager or assistant manager on staff at all times liquor will be served?
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Yes
No
NA
Does the club use ID Scanners?
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Yes
No
NA
Has the club’s liquor license ever been suspended or cancelled?
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Yes
No
NA
Has the club ever been cited for any liquor violations?
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Yes
No
NA
Any past claims in the last 5 years?
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Yes
No
NA
If yes to any previous license suspensions, any past liquor violations, or any claims in the last 5 years, please describe:
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Tell us about the Club’s food service philosophy?
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Operationally, what makes this program unique?
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What is the operational goal regarding the dining experience?
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What is the approach to employee training by the food service department?
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What is the approach to employee training as it relates to safety by the food service department?
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How does the Club approach cleaning and sanitizing in the food service department?
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What is the maintenance and repair policy and procedure for equipment included in the food service department?
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What is the Club’s philosophy as it relates to liquor service, training, and associated protocols?
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How does the Club handle a member or guest who is intoxicated?
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Does the Club have a policy for guests who are intoxicated? Please elaborate?
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What does this department need to improve operational efficiency?
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If this department were allocated $2 million how would it be used?
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If you had to grade the risk control program in this department, what grade would you give it?
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Submit
Should be Empty: