STANDARD OPERATING PROCEDURES

STANDARD OPERATING
PROCEDURES
CONTENTS
CULINARY
#1 Daily Production Scheduling
#2 Use Records
#3 CD-ROM Recipe Program
#4 OPEN
#5 Food Quality
#6 Work Station Cleaning Schedule
#7 Food Storeroom, Ordering
#8 Food Storeroom, Receiving
#9 Food Storerooms, Storage
#10 Other Controllable Storeroom
#11 Food Storeroom Controls
#12 Control of Waste
#13 Food Production Audit Checklist
#14 Associate Dining Room
#15 Culinary Uniforms
#16 Associate Smoking
#17 Chef Certification
#18 Mis-en-Place

Culinary #1

STANDARD OPERATING PROCEDURES

DAILY PRODUCTION
MINIMUM STANDARDS
.

All Properties maintain the following on a daily

basis:
Roast Meat Chart

OBJECTIVE
To ensure that the
quantity and quality of
food prepared is always
realistic and based on
the volume of business
expected.

Line Check Chart

Station Production chart
Key Entre/Steak chart
Freezer Pull Chart
.

Production quantities are calculated based on

restaurant and banquet forecast and approved by
manager or supervisor

Comissary system is used whenever possible to

streamline food production

Banquet event orders are available a minimum of 3

days prior to the event

Records of menu counts for historical data are

maintained (one full year)

Culinary #2

STANDARD OPERATING PROCEDURES

USE RECORDS
MINIMUM STANDARDS
.

The Executive Chef is responsible for writing,

updating and changing Use Records.

Use Records are available for all restaurant, lounge

and room service menu items

Use Records are reviewed at menu class and taste

panels

Use Records are reviewed jointly with culinary

management and appropriate department
management on a regular basis to check the
portion and presentation of menu items

Use Records are available at each applicable kitchen

station with one copy posted in an accessible area
of applicable service aisle

Original Use Records are filed in the Executive

Chefs office with copies in the appropriate
department heads office and the office of the
Director of Food and Beverage/Operations

All Use Records are formalized and entered into the

computer:

OBJECTIVE
To provide standards to
ensure that consistently
high quality food is
served to our guests in
all restaurant and
catering applications.

Standard Use Record Format is adopted (see

appendix)
A color 5 x7 photograph (or digital image) is
attached to all Use Records

Culinary #3

STANDARD OPERATING PROCEDURES

CD-ROM RECIPE PROGRAM

MINIMUM STANDARDS
.

All culinary operations have an accessible copy of

the ChefTec CD-ROM

Updates for standard ChefTec recipes are issued

from Corporate office twice a year

All locally produced recipes, including specials, are

documented using the ChefTec program

Executive chef is responsible for the updating of the

ChefTec information in the property

It is recommended that all properties purchase a

digital camera to be used in conjunction with the
ChefTec program

OBJECTIVE
To ensure consistently high
quality food is served to
our guests in all restaurants
and catering operations
through detailed
documentation of recipes
using the CD-ROM based
ChefTec program.

See also:
ChefTec Manual

Culinary #4

STANDARD OPERATING PROCEDURES

FOOD QUALITY
MINIMUM STANDARDS
.

Food is purchased from approved vendors according

to Marriott specifications

Standard recipes from the ChefTec Program are

used for all food preparation

Use Records are followed for food preparation and

plating instructions

A dedicated expeditor is employed to coordinate

orders and monitor food quality during peak service
periods

Daily taste panels are conducted with culinary and

service associates. Culinary/Restaurant
management are required to shop hotel restaurants
quarterly and document with critique

All food is plated as close to service as possible

Cold items for banquets and buffets are set out no

more than 15 minutes in advance of service

Hot food is placed in pre-heated chafing dishes or

on hot platters

Hot boxes, plates and plate covers are pre-heated

for banquet and room service delivery

All culinary associates utilize thermometers to check

the temperature of the food

Fresh seasonal vegetables are used for all

restaurant and catering dishes

Plate compositions are accented with edible, natural

garnishes that are functional as well as colorful

OBJECTIVE
To ensure the
consistent provision and
service of safe, high
quality food to the guest.

Examples of non-functional garnishes:

Wedge or slice of orange on egg dishes, lettuce
leaves as underliners on fruit plates
Orange/lemon/lime baskets, tomato roses, apple
birds

Culinary #4

STANDARD OPERATING PROCEDURES

FOOD QUALITY - Cont.

.

Tasting spoons are available on all work stations.

Associates taste all prepared recipes to check for
correct seasoning and flavor

See also:
ChefTec Recipe Program
Concept Implementation Packages
Property Use Records

Culinary #6

STANDARD OPERATING PROCEDURES

WORK STATION
CLEANING SCHEDULE
MINIMUM STANDARDS
.

All areas of Food and Beverage have established,

detailed cleaning schedules with documentation

Manager signs off each day, to ensure that the

duties assigned to each associate on the cleaning
schedule are completed before they leave their shift

Detailed weekly maintenance inspections are

conducted by department head noting due dates for
any issues, and outlining clear responsibilities for
follow up

Any Food and Beverage equipment that is not

functioning correctly is reported to the Executive
Chef and the Chief Engineer for follow up through
the Espresso System

Railroad cleaning schedules are developed and

observed for heavy duty cleaning. All tasks are
subject to management/supervisor sign-off

Walk-in refrigerators are cleaned and reorganized

three times daily as follows:

OBJECTIVE
To require properties to
develop and utilize
detailed cleaning
schedules to ensure the
highest standards of
sanitation in all Food and
Beverage outlets.

Within the first hour of opening

During the shift turnover
At kitchen closing
.

All items in the walk-in, reach-in refrigerators and

freezers are dated with the date of production

See also:
39-point checklist
Local Health Department Regulations

Culinary #7

STANDARD OPERATING PROCEDURES

FOOD STOREROOM
ORDERING
MINIMUM STANDARDS
.

OBJECTIVE
To provide standards
for the establishment of
effective ordering
procedures to obtain the
highest quality food at
the best price from
approved vendors.

All items in the food storeroom have established

par levels necessary to ensure adequate supplies
for production

Inventories are conducted following a similar

routine at approximately the same time each day
Meat, seafood, produce & bread - daily
All other food - 3 times weekly

A purchase log is maintained for all items ordered

on a daily basis

Food items are only purchased from approved

vendors

All food ordering follows approved purchasing

specifications

All orders are based on maintaining established par

levels which are adjusted monthly according to
business flow

Daily push lists are maintained on a white board

Prices are updated on a daily basis when logging

bills in the purchasing log

Culinary #8

STANDARD OPERATING PROCEDURES

FOOD STOREROOM
RECEIVING
MINIMUM STANDARDS
.

All meat, seafood and poultry is weighed on arrival

before invoices are signed

All other perishables and non-perishables are spot

checked upon arrival for quality, quantity and
packaging

All items are labeled, dated and rotated

Under no circumstances are vendors allowed to

stock or rotate items on shelves in the storeroom

A credit journal for master distributors is maintained

and reconciled at period end

The signature of the receiving associate appears on

the invoice

All deliveries comply with all local laws - (shellfish

tags are filed for 180 days)

All deliveries arrive in appropriate vehicles,

refrigerated in necessary

All deliveries are checked for any evidence of cross

contamination

All frozen and refrigerated food is stored within 30

minutes of delivery

All food vendors and food delivery companies must

be SGS certified*

All associates receiving food are NRA certified**

OBJECTIVE
To establish procedures
for receiving food of
specified quality, quantity
and price, and efficient
invoice auditing and
processing.

* International properties to follow

established safe food hygiene
practices or be SGS certified
** International associates must
be trained in proper procedures
for receving food through the
great food safe food program
or local equivalent

See also:
39 Point Checklist
Local Health Department Guidelines
Great Food Safe Food Program

Culinary #9

STANDARD OPERATING PROCEDURES

FOOD STOREROOM
STORAGE
MINIMUM STANDARDS

OBJECTIVE
To store food products in a
clean, safe environment to
maintain wholesomeness and
organization.

Chemicals and cleaning supplies are stored in a

separate room or a designated area away from
food storage

Refrigeration equipment is maintained at 34-36

degrees F and freezers at 0 degrees F or below

Raw meat, poultry, fish and shell eggs are

segregated by storing below ready-to-eat products

Cleaning schedules are posted to ensure proper

cleaning and sanitizing of all food storage areas

Food is stored according to the wholesomeness

and safety standards

Purchase log is set up according to lay-out of food

storeroom (MIS and food safety considerations)

All bulk food (sauces and/or master cartons) is

dated when received or prepared before storage
Felt tip pen or crayon is used to record
month/day on the outside of the box or
container
All food is rotated so that items
received/prepared first are used first (FIFO). A
dating and tagging system helps in this
function. Sous Chef periodically checks to
make sure that food in refrigerators and
storerooms is rotated and used chronologically
according to the date of receipt.

All food is stored 6 off the floor and 12 from the

ceiling minimum

See also:
Local Health Regulations
39 Point Checklist

Culinary #10

STANDARD OPERATING PROCEDURES

OTHER CONTROLLABLES
STOREROOM
MINIMUM STANDARDS
PROCEDURES

OBJECTIVE
To ensure that adequate
quantities of all
controllable expense
items are on hand,
readily available, in good
condition and cost
accountable.

A secure, locked storage area is identified

A safe layout for the storage facility is identified

A requisition system is in place

Adequate pars, e.g, cleaning supplies, paper

supplies are established and maintained
Pars are set by department head
A par is adequate only if supply of clean
flatware, etc, never runs out (other than
unusual occurrence such as breakdown of the
dish machine)
Service to guests must never suffer, nor should
valuable management time be lost due to lack
of adequate equipment

FORMULAS FOR PAR STOCKS

No standard formula exists for par stocks that
is appropriate for every property, however the
information on the following pages may be
used as a guide:
PAR

STOCK GUIDELINES

INVENTORY FREQUENCY: at the end of third week

(or at the discretion of the property) of the
3rd, 7th, 10th and 13th periods, a physical
inventory is taken of all items in service and
necessary orders placed to bring the inventory
levels up to par.
Note: A par ensures that there is a sufficient
supply of equipment on hand and available to
those who need to expedite service. The
system performs no use or purpose if part of
the par stock is stored in a locked storeroom
or ordered but not yet here. Maintain
accurate consumption forms and reorder with
sufficient lead time.

Culinary #10

STANDARD OPERATING PROCEDURES

OTHER CONTROLLABLES
STOREROOM - Cont.
RETENTION

OF

PAR STOCK INVENTORY RECORDS:

At least the last six completed inventories are

kept on hand for reference before being
destroyedTOCKS
GENERAL GUIDELINES
Items are purchased from approved vendors
Accurate records are kept for logging and
balancing invoices
Purchase order and systems are established

STANDARD OPERATING PROCEDURES

STANDARD OPERATING
PROCEDURES
Par Stock Guidelines

CHINA
Cup, Demitasse

0.5 - 1 per seat (Restaurant / Lounge)

Saucer, Demitasse

0.5 - 1 per seat (Restaurant / Lounge)

Cup, Coffee

1 - 2 per seat

Saucer, Coffee

1 - 2 per seat

Cup, Double Cappuccino / Latte

0.25 - .5 per seat (Restaurant / Lounge)

Saucer, Double Cappuccino / Latte

0.25 - .5 per seat (Restaurant / Lounge)

Mug

2 - 3 per seat

Fruit Bowl / Monkey Dish

0.5 - 1 per seat (Restaurant)

Bouillon Cup

0.5 - 1 per seat

Rim Soup / Cereal Bowl

0.5 - 1 per seat

Pasta Bowl

0.5 - 1 per seat

Plate, Bread & Butter

2 - 3 per seat

Plate, Appetizer / Salad / Dessert

2 - 4 seat seat

Plate, Entre

1.5 - 2 per seat

Plate, Entre, Oversize

0.25 - .5 per seat

Sauceboat / Gooseneck

0.5 - 1 per seat (Restaurant / Room Service)

Ramekins

0.5 - 1.5 per seat (Restaurant / Room Service)

Creamer

1.25 - 1.5 per table / tray (Restaurant / Room

Sugar Packet Holder

1.25 - 1.5 per table / tray (Restaurant / Room

Teapot

0.15 - .25 per seat

Ashtray

1.25 - 1.5 per table

LINEN
Tablecloths

3 - 4 per table

Napkins

3 - 4 per seat

Skirting

0.75 - 1.25 per conference table

* Par levels will vary based on restaurant and lounge concepts, business mix and laundry and
warewashing facilities

STANDARD OPERATING PROCEDURES

STANDARD OPERATING
PROCEDURES
Par Stock Guidelines
GLASSWARE
White Wine

1.5 - 2.5 per seat

Red Wine

0.75 - 1.5 per seat

Champagne Flute

0.5 - 1 per seat

Iced Beverage

2 - 3 per seat

Sherry / Port

0.15 - .25 per seat (Restaurant / Lounge)

Brandy

0.15 - .25 per seat

Double Old Fashioned

1 - 3 per seat

Highball

0.5 - 1.5 per seat

Beer / Pilsner

0.5 - 1.5 per seat

Martini

0.5 - 1 per seat

Irish Coffee

0.15 - .25 per seat (Restaurant / Lounge)

Shot Glass

0.25 per seat (Lounge)

FLATWARE
Demitasse Spoon

0.5 - 1 per seat (Restaurant / Lounge)

Teaspoon

2 - 3 per seat

Bouillon Spoon

0.75 - 1.5 per seat

Oval Bowl Soup/Dessert Spoon

0.75 - 1.5 per seat

Iced Teaspoon

0.5 - 1 per seat (Restaurant / Room Service)

Cocktail Fork

0.25 - 1 per seat

Salad / Dessert Fork

3 - 4 per seat

Dinner Fork

2 - 3 per seat

B & B Knife

1.25 - 2 per seat

Dinner Knife

1.5 - 2.5 per seat

Steak Knife

0.5 - 1 per seat

C u l i n a r y # 11

STANDARD OPERATING PROCEDURES

FOOD STOREROOM
CONTROLS
MINIMUM STANDARDS

OBJECTIVE
To establish security
controls and accountability
to protect assets in the
food storeroom.

Hotel has an LSOP covering requisitioning and

issuing food products in the hotel

Hotel has an LSOP for storeroom opening hours

In addition to a secure storeroom, high cost food

items are stored in a cage within the storeroom
with limited access to approved associates

All invoices are reviewed and signed daily. Invoices

require the signature of the Executive Chef and the
Director of Food and Beverage/Operations before
they are sent to the accounting department for
processing

Each property maintains a Purchase Log that lists:

Date of purchase
Purveyor
Invoice number
Dollar amount

All transfers of food are accompanied by an interdepartment transfer form kept on file

Supplier pricing information remains strictly

confidential

Complete food inventory is taken according to

schedules specified in the accounting SOP

The Purchasing Journal is updated each day to

incorporate current pricing

Hotel has LSOP for key control procedures

Associates may not take home fresh or leftover

food without proper authorization

Culinary #12

STANDARD OPERATING PROCEDURES

CONTROL OF FOOD WASTE

MINIMUM STANDARDS
.

Recipes are followed as documented in ChefTec

Goods received are examined to determine that

they meet the standards of quality, size, quantity
and price as ordered BEFORE accepting

Receiving scale is tested periodically for accuracy

Yield tests are performed by period (can cutting,

butchers yield, etc.) to check proper specifications
of goods purchased and weed out false bargains

Sanitation and housekeeping practices are enforced

starting with the dock, receiving and storage areas
and all food preparation and service areas to
eliminate unnecessary contamination and spoilage
of food product

All food is stored in areas that can be secured with

locks

Storeroom perishables and groceries are labeled,

dated and properly stored upon arrival

Proper containers (USDA approved) and coverings

are used in food storage to prevent drying out,
cross-contamination and odor transfer

Storeroom issuing is controlled by an adequate

requisition system

OBJECTIVE
To plan food production
effectively and utilize
standards which have
been developed to keep
food waste to a
minimum.

Note: FIFO is the basis for controlling

storeroom requisitioning
.

All refrigeration and freezer units throughout the

Food and Beverage area are equipped with
thermometers
Each shift checks, records and documents
correct operating temperatures to prevent food
spoilage
Periodic checking of thermometers by
engineering is enforced to maintain proper
oven and refrigeration/freezer calibration,
acceptable room temperatures and humidity
levels

Culinary #12

STANDARD OPERATING PROCEDURES

CONTROL OF FOOD WASTE

Cont.

Small and large equipment is kept clean and in

good repair

Equipment problems in the facility are solved by

addressing layout and providing maximum use of
space

Commissary system procedures are employed to

centralize advance preparation of appropriate foods
to be used in more than one area of the kitchen,
thus reducing labor costs and simplifying inventory
control

Ample portion scales, measuring utensils, etc are

available and in good repair to help control
production and reduce food waste

See also:
Culinary
Culinary
Culinary
Culinary
Culinary

SOP
SOP
SOP
SOP
SOP

#1
#3
#7
#8
# 11

Culinary #13

STANDARD OPERATING PROCEDURES

FOOD PRODUCTION
AUDIT CHECKLIST
MINIMUM STANDARDS
.

Audit is completed each period/month and kept on

file for one year

The Executive Chef, and Director of Food and

Beverage/Operations participate in the Audit

Areas of deficiency are resolved within five working

days or a set of plans and actions with due dates is
written for follow-up

Only approved products from approved vendors*

are purchased

Managers are aware of actual costs or high volume

and high-cost items used:
Prime Rib, Shrimp, Caviar, Shark Fin,
Crabmeat, Butter, Produce, Cheese

Potential and actual food costs in dollar amounts

are calculated and compared regularly

Managers know how to find acceptable yields from

recipe cards and roast meat yield charts

Menus and Use Records are planned and developed

before costing and determining the selling price of
menu items, using current pricing from vendor
guides

Daily production schedules are used to determine

food needs based on projected sales of menu items

Menu counts and occupancy forecasting are used to

determine food needs
Managers are aware of estimated number of
covers to be served in their outlets

BEOs are reviewed in time to ensure correct food

ordering, thawing and production

Daily and weekly inventories are taken before

ordering food so that orders are based on
estimated needs

OBJECTIVE
To provide a method of
auditing and controlling
the procedures, SOPs
and Food Safety
Standards throughout
the Culinary area.

* In International markets where

corporate approval is not
established, properties must
approve products through taste
panels and perform vendor
inspections

Culinary

STANDARD OPERATING PROCEDURES

#13

FOOD PRODUCTION
AUDIT CHECKLIST Cont.
.

Estimated menu item sales are transferred from

worksheets to weekly production sheets, reviewed
daily and revised as needed

Refrigerators are pulled and contents examined

before each shift
Production needs are adjusted accordingly
Leftovers are worked out within 18 hours

Requisition system is set up based upon kitchen

inventories, leftovers and production sheets

Recipes are pulled and provided to all stations,

including service kitchen

Cooks and station attendants are observed for

accuracy during production, using recipes and
production charts

Production quantities (actual) are matched with

estimate

Commissary system procedures are followed to use

food and time (labor dollars) more efficiently

Bakery has production sheet/written order for daily

production

Portion control equipment is provided - scales,

scoops, ladles and measuring cups
correct equipment is matched with correct
item i.e., 8-oz ladle for soup

Food production is staggered to eliminate loss due

to spoilage

Cooks are trained to use Marriott recipes, making

sure that the ingredients match the recipes

Ovens, grills and fryers are set at correct

temperatures to avoid loss in cooking

Roasts (ribs and other roasts) are yielded on a

roast meat chart

Bacon and sausage are prepared close to order especially bacon for the breakfast rush

Steaks are counted and reconciled with sales

reports

Culinary #13

STANDARD OPERATING PROCEDURES

FOOD PRODUCTION
AUDIT CHECKLIST - Cont.
.

Coffee is prepared to correspond with the level of

business

High-cost items are counted and reconciled daily:

Lobster tails
Steaks

Knives and slicers are kept sharp to eliminate

excessive waste

Correct portions are verified during taste panel

Deliveries are inspected upon receipt and those

purchased by weight are weighed

All food items are dated and rotated

Storerooms are locked if no attendant is present

Charges for all food requested by other

departments are correctly transferred

Delivery slips are checked when receiving deliveries

Rubber scrapers are utilized to eliminate excessive

waste of sauces, etc

Refrigerators, freezers, and storerooms are locked

Managers are responsible for controlling steak/high

cost items cabinet

Actual versus theoretical food cost is compared and

a plan is prepared if any discrepancies are noted

Culinary #14

STANDARD OPERATING PROCEDURES

ASSOCIATE DINING ROOM

MINIMUM STANDARDS

OBJECTIVE
To require properties to
develop detailed
guidelines regarding the
operation of the
associate dining room
which ensure a high
quality product, which is
perceived as good value
to the associates.

* International properties to comply

with local health regulations and
requirements.

Each hotel has an LSOP to ensure that the

associate dining room offers cost effective food and
beverage products to the associates in a clean,
pleasant and safe environment

Each hotel has an LSOP on revenue controls for the

Associate Dining Room

Associate Dining Room conforms to all SGS*

standards

Food and Beverage is available to all three shifts

Culinary #15

STANDARD OPERATING PROCEDURES

CULINARY UNIFORMS
MINIMUM STANDARDS
.

See HRD SOP and Associate handbook for general

guidelines

Adhere to personal hygiene guidelines in handbook

Daily shower, deodorant, clean hair, clean teeth, etc

OBJECTIVE
To provide standards to
ensure that Culinary
associates meet all food
hygiene regulations and
project a professional
culinary image at all
times.

Men and women wear hair above the collar or

restrained by a net or hat

Uniforms are clean and changed daily

No jewelry is worn except wedding band and post

earings

All uniform buttons are fastened securely

All associates wear nametags

All culinary associates wear approved, slip resistant

shoes. LSOP is developed listing approved vendors

See also:
HRD SOP's
Associate Handbook
Local Health Regulations
General SOP# 5

Culinary #16

STANDARD OPERATING PROCEDURES

ASSOCIATE SMOKING
MINIMUM STANDARDS

OBJECTIVE
To provide standards to
clarify designated areas
where associate smoking
is forbidden.

Smoking of tobacco products by associates,

including managers, is forbidden in all food
receiving, preparation, service and storage areas

Associates and management do not smoke in public

areas or in areas within view of the guest

LSOP has established areas where associate

smoking is permitted
Associates wash their hands after smoking during
their break

See also:
Local Health Regulations

C u l i n a r y # 17

STANDARD OPERATING PROCEDURES

C H E F S C E R T I F I C A T I O N ( A . C . F. )
MINIMUM STANDARDS

OBJECTIVE
To provide Executive
Chefs with opportunities
for continued education
to enhance their culinary
skills.

*or local equivalent. Refer to

regional office for approved
locations.

All Executive Chefs are certified by the American

Culinary Federation* within 18 months of accepting
the position

Executive Chefs must acquire certification in the

highest level possible

Sous Chefs and other culinary managers should

begin the certification process as soon as possible

Culinary #18

STANDARD OPERATING PROCEDURES

MIS EN PLACE (SET UP)

MINIMUM STANDARDS
.

OBJECTIVE
Make the necessary
ingredients available at
each work station
thereby ensuring that all
food items are correctly
seasoned.

All work stations producing hot menu items provide

the following (minimum) ingredients, presented in
an organized manner:
Chopped Parsley
Kosher Salt
Table Grind Black Pepper
Soft Whole Butter
Fresh Lemon Juice
Olive Oil
Minced Garlic
Minced Shallots