Hospitality Operations: Reviewing and Revising SOPs for Regal Restaurant

Hospitality Operations

Table of Contents
Introduction......................................................................................................................................3
Main Body.......................................................................................................................................3
Background to the project and the reason for reviewing and revising the SOPs..................3
The SOPs and training requirements required to ensure that they are adhered to.................3
How standards will be maintained in the preparation, cooking and serving of food and drink at
the Restaurant.........................................................................................................................4
Methods to train new and existing staff and whether the staff working for example on events,
private parties etc....................................................................................................................5
The legal and regulatory requirements which need to be considered in F&B preparation....6
How service standards will be adhered to while at the same time meeting all legal and brand
operating standards.................................................................................................................6
How any legal and/or regulatory issues will be complied with to avoid the risk of prosecution
................................................................................................................................................7
How the SOPs will be communicated to the teams/ staff working both full and part time.. .7
Advice and recommendations on the monitoring of standards to ensure they are achieved and
adhered to across all F&B activities.......................................................................................8
Conclusion.......................................................................................................................................8
References......................................................................................................................................10

Introduction
In present time, hospitality industry consists of different sectors like hotel, restaurant, and
many more that operates at both National and international level in order to earn profit through
serving accommodation, food and beverage and other type of services (Bowie and et. al., 2016).
the particular sector that has been taken into consideration in this report is restaurant industry
where a particular restaurant named as The Regal Restaurant serves a range of hot and cold bar
snacks and in the evening a carvery selection. Management has specifically started getting where
is range of complaints in relation to wrong orders placement, poor customer service, food service
and ranging from cold food and many other situations. considering the scenario, report will show
training requirements to the staff members for best practice so that number of complaints can be
reduced to minimal.
Main Body
Background to the project and the reason for reviewing and revising the SOPs
Project that has been taken into consideration is on regal restaurant, which has been
serving to the clients with a number of cold and hot snacks for the whole day long and in the
evening it offers Carvery selection. Also, the project will also develop an effective SOP for regal
restaurant from the existing one. Basically, ample number of complaint started coming to the
management of regal restaurant from their clients as they mention among different complaints in
relation to poor customer service, wrong orders, food service, ranging from cold food and other
communicational issues with the servers and along with the staff of the kitchen.
Also with the help of developing effective SOP and delivering training to staff members,
it can easily be said that eagle restaurant will gain its lost Goodwill, reputation and brand image
and much effective and efficient manner. in order to sustain within the market for a longer period
of time it will be required by regal to apply better working practices considering the SOPs. On
the other hand, it can also be said that considering a revised SOP, restaurant named as a legal
will start gaining competitive advantages and also it may help restaurant in sustaining with the
market and boost its productivity and the profitability (Brandon-Jones and et. al., 2016).
The SOPs and training requirements required to ensure that they are adhered to
Since it has already been discussed above that regal restaurant was dealing with the
number of issues in relation to poor customer service, wrong orders and miscommunication