Standard Operations Procedures SOP FB- 05

Mana Bay Water Park Pages 02

Department: Food & Beverage- Date:

Subject How-to pick-up Placemat Prepared By: Syful Islam

Distribution: Restaurant Managers Approved By: Rashid Qubaj
Objective

 To know the Procedure

 To Be Professional
Information and Procedures

What/Steps How/Standards Training Questions

1. Point of pick up  Pick up for the restaurant is the Laundry located

 From where you can pick
near the Primary and central kitchen. up the linen?

2. Prepare the Linen
3. Fill in the linen
requisition
4. Dirty Count
* Every evening after service counts the used napkins,
 How to prepare the linen to
table cloths, place mats and dusters and bundle them drops?
in packets of 10 pieces
 Fill the below name, the current date and time  How to fill the linen books?
in the space provided on the requisition form
 Write clear and firm, so the data is clear on all
3 prints of the form
* Write how many of the particular item will be given
 What is the reason of
to the laundry counting the dirty linen?

5. Request * Write how many of the particular item you are

 How to write down linen
requesting for the next day of operation requisition Log Book?

6. Go to the linen drop off * Take all the (dirty Linen and Requisition) and leave
point it in assigned Linen drop off point

7. split the requisition
8. Pick up clean linen
 Give the original and the second copy to the
laundry and keep the last copy with you for  What is the drop off
procedure?
reference
 Place the last copy in the outlet file
 Go with the last copy of the Linen requisition  How to pick up the clean
to the laundry and show the linen attendant the linen?
requisition
 He will issue the clean linen
 Count and record it on the requisition under
 Issued
Take the clean linen to your outlet and file the
completed requisition in the Outlet linen book
Approval

Director of Food & Beverage Date:

General Manager Date: