Chapters
Purchasing-F&B Attendance on Demand Business Ethics Culinary Finance and Accounting Hospitality Solutions Group Human Capital Management (HCM) Human Resources ServSafe Information Services Marketing Merchandising Policies Operations Policies Risk Management Safety Sports Operations Travel / Expenses WirelessOperations Policies chapter
This section contains programs, processes and procedures related to the operations of facilities/venues. Customer facing area information; the production of food, hospitality standards, service guidelines, cleanliness standards, quality, and speed with service. Also identified and explained are performance measurement tools such as the Weekly Operating Report, Operations Scorecard, and QUE3ST.
Product Cost and Spoilage Management Last updated July 29, 2013
First, in each account we have to figure out how best to isolate and evaluate the individual components of spoilage: waste, over production, and employee meals that seems to be determined by the size of the account staff and the...
Operational HOW TO Training Aids Last updated March 16, 2013
This is a list of “HOW TO” training aids that can be used to train new employees and to re-train current employees. You may print them and post them in appropriate operational areas in your account to reinforce correct performance....
Quality Assurance and Quality Control Last updated January 29, 2013
Introduction Quality Assurance (QA) is a process-centered approach to ensure we are providing the best possible products or services. It is related to quality control (QC), which focuses on the end result, such as testing a sample of items from a...
Food Safety Procedures and Tools Last updated January 23, 2013
Retail Buffet Time and Temperature Log The Retail Buffet Time and Temperature Log is used to document food temperatures on the Buffet to ensure the food is in the “food safety zone” of less than 41 degrees Fahrenheit for cold food...
QUE3ST Food Safety Program Last updated January 22, 2013
2013 Core Products Guide – Recipes Only Centerplate is committed to providing products and services which meet or exceed the requirements of our customers. We recognize the importance of serving safe, wholesome food; and we believe in and support regulatory standards...
Centerplate Food Safety Program Last updated December 6, 2012
Centerplate is committed to providing products and services which meet or exceed the requirements of our customers. We recognize the importance of serving safe, wholesome food; and we believe in and support regulatory standards which are based on sound scientific...
QUE3ST to be the BEST Last updated December 6, 2012
QUE3ST is an evaluation process that measures performance in key operating metrics that enhance the customer experience and enrich the client relationship. They are specific deliverables as committed to by Centerplate. They are: Quality – Doing what it takes to ensure our...