Dear Ashwani

These are some input that I mention below implement

1. Expire and cleanliness in restaurant

We should check expiration dates regularly and we also need to check expiration dates of all the
ingredient and fruit item carefully and taste it by our staff member.We also need to make sure
proper storage and making sure all chiller and freezer are in proper temperature.we also should
follow FIFO and using old item first.Maintaining a clean bar and dining area are essential in
prevention cross contamination an the spread of bacteria. We should regularly inspect and clean
equipment including chiller.

2. Food knowledge and cooking Description

We should train the dishes as 2 day per dish and we should also get the training from the chef
how the dish is being prepare how the sauce and made and what is the way of cooking.

3. Up-selling training
We should train all to familiar using word like juicy, fruity and we make sure they upsell drink,
water , desert and tea coffee. We should do upselling training and roll play about upselling.

4. Breakage control
We train to our colleague how should we carry glass , plate and tray in order to avoid accident.
And we should always record any breakage and we should store the plat that we are not using
currently.

5. Guest & colleague issue & Feedback

We should have the guest feedback form we should gave the feedback form when we present
bill the feedback form should include speed of service, quality of food and drink, courtesy of
staff and ambience.

Best regard,