Training SOC (Station Observation Checklist) Service

Beverage and Dessert as Production Philippine Version

Overview June 2014

What is Beverage and Dessert as Production?

 It’s the organization of all beverages and dessert equipment into one physical space where crew
produce all beverages and desserts with Beverage Desert Video System driven production.
 Beverage and Desserts as production is analogous to a Made for You prep line for sandwhiches.
 It has Beverage Cells that are physical spaces where drinks and desserts are produced.

Principles of Beverage and Dessert as Production

 Efficient Movement
 Position by Product Mix
 Ingredient/ Equipment relationship
 Efficient use of equipment

 Enables Team Work

 Split the Function

 Smooth Flow
 Forward Flow
 Level and Sufficient Workplace

 Strategic Communication
 Informations when and where needed

 Enables Growth
 Allows space for future growth in menu and volume

How Does it Work?

1. Production begins once the Cashier punched the orders and it will appear in the Beverage and
Dessert Video System (BDVS) Note: Beverage and Dessert only
2. Beverages and desserts move in one direction toward the Beverage Landing Zone (BLZ).
3. Products are available for Pick and Go by the Runner. Runner never stops.
4. Split the function if needed base on volume and product mix.
5. Verbal communication is minimized through packaging and KVS monitors

Philippines Version June 2014

Training SOC (Station Observation Checklist) Service

Beverage and Dessert as Production Philippine Version

Preparation June 2014

Quality
CHECK AVAILABILITY OF PRODUCTS

What the customer  1 Products are within their holding times

expects? A fresh product made out of good quality
ingredients and within the expiration date and
 Fresh Products holding time.
 High Quality Beverages and
 2 Follow 24/2 stocks
Desserts

CHECK EQUIPMENTS

Preparation
 Monitors and check BDVS, printers and
bump bars, if all are in good working
 1 Before starting, check of self appearance.
condition.
 Clean and neat uniform.
 Check availability and condition of all
 Short and neat hair, no beard, clean nails
headsets.
and no body odor.
 Always wear name tag
 Check completeness of equipments use for
 Clean shoes and wear socks.
Beverage and Desserts and ensure that it is
safe and in good working condition.

 2 Wash Hands

Wash hands using McD AMH for 20

seconds, rinse and dry using hand
dryer other hand dryer device.
Hands have to be washed again as
necessary, at least once every hour

Philippines Version June 2014

Training SOC (Station Observation Checklist) Service

Beverage and Dessert as Production Philippine Version

Production Modes June 2014

□ Low Volume (One Crew is Positioned) Responsibilities

o Stays in defined work area

o Produces all products

o Reacts Immediately to BDVS

o Responsible to finished product quality

o Places finished produtcs on BLZ to enable

Pick and Go by the runner

o Calls for Chaser (Manager) if required

o D/T headset work (based on restaurant

conditions)

o Bumps orders in BDVS

Note: Touch Tower must be positioned in front

□ Medium Volume (Positioning 1 Beverage/Dessert Person, Drive-thru runner,

Counter Runner)

Beverage / Dessert Drive-thru Runner Front Counter Runner

o Stays in defined work area o Runs products in Drive-
o Produces all products thru o Runs products in
o Reacts Immediately to BDVS o Helps in running counter
o Responsible to finished product
products in counter but
quality
o Places finished products on BLZ splits if there are others o Bumps orders in
to enable Pick -and Go by the in Drive-thru KVS
runner
o Calls for Chaser (Manager) if
required
o Bumps the order in BDVS

Philippines Version June 2014

Training SOC (Station Observation Checklist)
Beverage and Dessert as Production
Production Modes
□ High Volume (Positioning 1 BD Person Side 1, 1 BD Person Side 2, Drive-thru
runner, Counter Runner)
Beverage / Dessert Side 1
o Stays in defined work area
side 1
o Produces all products for
Front Counter
o Reacts Immediately to
BDVS
o Responsible to finished
product quality
o Places finished products on
BLZ to enable Pick -and Go
by the runner
o Calls for Chaser (Manager)
if required
o Bumps orders in BDVS
Philippines Version June 2014
Service
Philippine Version
June 2014
Beverage / Dessert Side 2 Drive-thru Runner
o Stays in defined work o Runs products in
area side 2 Drive-thru
o Produces all products
for Drive-thru and MDS
o Reacts Immediately to
BDVS
o Responsible to finished Front Counter Runner
product quality
o Places finished products o Runs products in
on BLZ to enable Pick - counter
and Go by the runner
o Calls for Chaser
(Manager) if required
o Bumps orders in BDVS
o Drive-thru headset worn
(based on restaurant
conditions)
Training SOC (Station Observation Checklist) Service

Beverage and Dessert as Production Philippine Version

Production Modes June 2014

□ Ultra High Volume (Positioning Initiator Side 1, Initiator Side 2, Side 1 Assembler,
Assembler Side 2 (McCafe), Sundae Drawer, Caser, 2 Beverage Runner)

Initiator Side 1 Initiator Side 2 Sundae Drawer

o Stays in defined work
area side 1
o Reacts Immediately to
BDVS Front Counter
o Starts Assembly line
o Responsible to finished
product quality
Assembler Side 1
o Stays in defined work
area side 1
o Produces products for
Front Counter Side 1
(Pineapple juice,
Coffee, Iced Coffee) Assembler Side 2
o Reacts Immediately to
BDVS
o Places finished
products on BLZ to
enable Pick -and Go by
the runner
o Stays in defined work
area side 2
o Produces all products
for Drive-thru and MDS
o Reacts Immediately to Expeditor
BDVS
o Starts Assembly Line
o Places finished products
on BLZ to enable Pick -
and Go by the runner
o Bumps orders in BDVS
o Drive-thru headset worn
(based on restaurant
conditions)
o Stays in defined work
area side 1
o Produces products such
as McCafe Level 2)
o Reacts Immediately to
BDVS
o Places finished products
on BLZ to enable Pick -
and Go by the runner
o Draws and Assembles all
sundae products
o Reads the monitor
o Selects the appropriate
carrier device based on
size of order and “eat in”
or “take out” selection
o Gathers all items for the
order from landing zones
o Stages the items in the
drink carrier
o Bumps the orders
o Attach pick ticket to the
completed order.
Positions pick ticket so
that it can be read easily
by the runner.
o Place the order on the
Beverage Landing Zone
(BLZ) to be picked up by
the runner(s).
o Organization of BLZ by
drink type or Front
Counter and Drive - thru

Philippines Version June 2014

Training SOC (Station Observation Checklist) Service

Beverage and Dessert as Production Philippine Version

Production Modes June 2014

Beverage Runner (Dynamic)

o Runs products in Front

Counter
o Picks up orders in BLZ

SECONDARY RESPONSIBILITY

 1 Clean As You Go

Carefully follow the procedures for sanitizer soaked towels

All surfaces must be washed at least once per day with McDonald’s approved cleaning supplies

Be sure to wipe off all equipment with a clean, sanitizer soaked towel to prevent cross
contamination and reduce the potential for transferring bacteria around the restaurant. Sanitized
towels should be changed when lightly soiled (at least hourly) or any time crew washes hands.

Clean area surfaces and floors regularly every day.

 2 Utensils and Small Equipment

Clean and sanitize utensils and small equipment often during the day.

□ Number of checkboxes missed _______. 100% needed to pass. Date

Trainee name Trainer name

Philippines Version June 2014