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Service Sequence (A la Carte) – SOP

5.88

This document summarizes all of the sequences typically performed during an “a-la-carte” meal.

Objective:

This document summarizes all of the sequences typically performed during an “a-la-carte” meal.


Details:

Department : Food & Beverage, Restaurant Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Restaurant Manager
Document Type: SOP
Detail Level / Difficulty: Concise / Basic
Involved Skills: Communication, Guest Service, Wine Etiquette

File Format: Word (.docx)
Word Count: 2,341
Print Length: 09 Pages
File Size: 24 KB

Language: English
Editable: Yes
Ready to Print: Yes

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