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Unformatted text preview: Time Management Schedule & Checklist Management Check List Complete this checklist during the lab. It will assist you in making sure the lab runs smoothly. Item Yes No Comment Before Service 1. Dinning room clean? 2. Tables set-up properly? 3. Wait staff properly attired (aprons, bow-ties)? 4. Coffee and tea set-up? 5. Creamers and butter prepped and ready for service? 6. Ice? 7. Is production on time? 8. Is steam table set up properly for service (taylor)? 9. Dishes chilled/warmed appropriately? Are counts correct? 10. Record food, refrigeration, freezer, and dish machine temperatures 11. Checked on pot and pan sink sanitizer concentration? What color is the test strip? During Service 12. Are plate diagram and portion sizes being followed? 13. Are plates garnished appropriately and rims clean (Melissa)? 14. Are the trays loaded properly? 15. Are servers organized? 16. Are beverages being refilled between serving courses? 17. Is the service on time? After Service 18. Are china, flatware and glassware clean and properly put away 19. Are pots and pans clean and put away properly? 20. Are employees completing Assignments and checking out with managers? 21. All ovens and equipment turned off? Time Management Schedule 4:00 Dishwasher/Pot Washer: 1. Make sure the dishwasher is turned on, the sinks are filled, and the buckets with soap and sanitizer are placed strategically around kitchen...
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This note was uploaded on 10/20/2011 for the course PSYCH 350 taught by Professor Anderson during the Fall '08 term at UMass (Amherst).
- Fall '08