Operating Procedures in Hospitality Industry

Running head: OPERATING PROCEDURES IN HOSPITALITY INDUSTRY 1
Operating Procedures in Hospitality Industry
Name
Institution

OPERATING PROCEDURES IN HOSPITARITY INDUSTRY 2
Operating Procedures in the Hospitality Industry
This manual is part of prerequisite orientation to new employees in Green Bean Cafe.
Every employee is required to be well acquainted with standard operating procedures. These are
written instructions that document routine activities followed in this café. This manual aims to
help you maintain the quality and consistency of services and standards in Green Bean Café. We
take standard operating procedures seriously as part of our successful quality systems. The
manual will provide you with orientation to perform the jobs properly, and facilitate consistency
in the quality and integrity of our products by the Food Act 2014.
Task 1
Food Control Plan: Food Flow Chart and CCPs
You will be using this plan to identify risks and show how they are being managed. It is
important to note that if you work to provide safe food to customers, they will be satisfied and
will come back, and hence, Green Bean Café will be successful.
Therefore, the food flow chart is used to show how foods are prepared and delivered to
the customer. The general food flow chart for Green Bean Café will follow the following steps.
General Cycle in Food Making

OPERATING PROCEDURES IN HOSPITARITY INDUSTRY 3
Step 1: Setting up
i. Learn about Green Bean Cafe
ii. Orient yourself with the café layout
iii. Ensure you manage any risks
iv. Be responsible
v. Learn about equipment
vi. Cross-checking the working plan
vii. Training and competency
viii. Ensure clean water
Step 2: Cleaning and Maintenance
Troubleshooting
cleaning
and
maintaining
farming and
harvesting
preparation/
cooking
sale