Standard Operating Procedures for Restaurant at Birmingham College of Food

Assignment

Contents
INTRODUCTION ..........................................................................................................................4
Template 1 ......................................................................................................................................4
Part 1 ...............................................................................................................................................4
Standard operating procedure .....................................................................................................4
Part 2 ...............................................................................................................................................4
Template 2.......................................................................................................................................5
Part 1................................................................................................................................................5
Food trends and influences .........................................................................................................5
Part 2................................................................................................................................................5
Template 3.......................................................................................................................................7
Part 1................................................................................................................................................7
Critique of menu and dishes of Restaurant at Birmingham College of Food..............................7
Part 2 ...............................................................................................................................................7
Improvised menu of Restaurant at Birmingham College of Food ..............................................7
Template 4.......................................................................................................................................8
Part 1................................................................................................................................................8
Layout of the kitchen staff at Restaurant at Birmingham College of Food.................................8
Part 2 ...............................................................................................................................................9
Recommendations for the layout of kitchen staff at Restaurant at Birmingham College of Food
......................................................................................................................................................9
Template 5.......................................................................................................................................9
Part 1................................................................................................................................................9
Leadership styles that are being followed at Restaurant at Birmingham College of Food..........9
Part 2 .............................................................................................................................................10
Motivational techniques that can be used at Restaurant at Birmingham College of Food........10
Template 6.....................................................................................................................................10
Part 1..............................................................................................................................................10
Evidence of organising team members at Restaurant at Birmingham College of Food ...........10
Part 2..............................................................................................................................................11

Challenges faced by managers in maintaining overall staff performance at Restaurant at
Birmingham College of Food....................................................................................................11
Template 7.....................................................................................................................................11
Part 1..............................................................................................................................................11
Identification of key legislations for running a food and beverage outlet ................................11
Conduction of risk assessment at Restaurant at Birmingham College of Food ........................12
Template 8.....................................................................................................................................12
Part 1..............................................................................................................................................12
Tools or guidance which are utilised by managers for ensuring consistency ...........................12
Template 9 ....................................................................................................................................13
Part 1..............................................................................................................................................13
Operational problems that are to faced by managers at Restaurant at Birmingham College of
Food ..........................................................................................................................................13
Part 2 ............................................................................................................................................14
Steps taken to resolve the above stated issues...........................................................................14
Template 10 ..................................................................................................................................14
Part 1 .............................................................................................................................................14
Reflections throughout the practical session at Restaurant at Birmingham College of Food . .14
CONCLUSION .............................................................................................................................14
REFERENCES .............................................................................................................................16

INTRODUCTION
Standard operating procedure can be explained as a combination of varied instructions
that are compiled by an establishment for aiding employees in their routine tasks (Altunay, Elik,
and Gürkan, 2019). It aims to attain efficiency, consistency which aid in reducing
miscommunication and non-compliance in regards with industry regulations. Restaurant at
Birmingham College of Food is taken into consideration for better understanding of standard
operating procedures. This project report highlights an understanding about various operations at
restaurant as well as their efficiency.
Template 1
Part 1
Standard operating procedure
Greetings guest upon arrival
Department- Restaurant services
Issued date- 18 May, 2022
 Use Appropriate Greetings and welcome with them smile
 Use the name of guest whenever possible
 Check for reservations
 Ask from the guests about what type of table they want and for how many people
 Guide the guest to their table
 Introduce yourself and tell the guests about their speciality
Part 2
Standard operating procedures are considered as significant for formulating effective
strategies in order to provide excellent customer experience at varied aspects (Bonadio and
Mimler, 2019). This SOP can be useful for making interactions and satisfying customer needs.
This SOP are relevant for setting customer expectations in a careful manner. It is important for
managers of Restaurant at Birmingham College of Food providing consistent products and
services to their guests in order to maintain their trust and enhance their experience. Through
this SOP feedbacks can be asked by guests which help managers of Restaurant at Birmingham
College of Food in providing better experience to their customers. It is imperative for them to