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food and beverage check list
Inventory Management
Check current stock levels of all food items
Verify expiration dates of perishable goods
Count and record non-perishable items
Identify items that need to be reordered
Ensure proper storage conditions for all inventory
Preparation and Cooking
Review menu for the day/week
Confirm availability of all ingredients for menu items
Organize kitchen equipment and utensils
Preheat ovens and prepare cooking stations
Follow food safety guidelines during preparation
Service Readiness
Set up dining area and ensure cleanliness
Prepare beverage stations (coffee, tea, etc.)
Check table settings for completeness
Confirm staff schedule and roles
Conduct a pre-service meeting with staff
Quality Control
Taste-test key menu items for quality
Inspect food presentation standards
Monitor portion sizes according to guidelines
Ensure all dishes meet health and safety regulations
Gather feedback from staff on food quality
Customer Service
Review reservation list for the day
Prepare for special dietary requests
Train staff on menu items and beverage pairings
Ensure prompt service procedures are in place
Monitor customer satisfaction throughout service
Post-Service Activities
Conduct a debriefing with staff after service
Evaluate food waste and leftover management
Clean and sanitize all kitchen and dining areas
Restock inventory as needed
Plan for the next service based on feedback and sales
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