This publication is under development.
Stay up dated with Hot Topics for the release date.
Pre-Opening Managers Ideas & Personal Notes
Operational Standards Food & Beverage Forms
Catering & Banquet Front Office Staff Forms
F & B Job Descriptions Trainers Manual For Teaching
Human Resources Audit Report

Welcome to Custom Management Programming Systems©, a unique management process developed by L.G. Publications and its associates. We are sure you will be pleased with the variety of information and with the implementation time involved to add or assist in completing a strong program for your property. What is great about C.M.P.S. is that it may be implemented at any stage of operational development, and it is totally expandable to fit your needs.

Custom Management Programming Systems© supplies your Food and Beverage concept with precise food service operational programming, custom designed for your property per your management and staff's recommendations.

The programming process may be directed toward any aspect of your Food & Beverage operation. You choose the areas that need attention by reviewing the program availability. C.M.P.S. is a simple, sensible, and creative way to bring an operation up to your desired standards.

Custom Management Programming Systems© Menu Selections

PRE-OPENING

A compiled list of information for the pre-opening of an operation
Information for design and cost breakdown of menus
Architects versus kitchen designers
Start-up forms for budgets, monthly projects, pay scales
Routine information to establish a pre-opening survey of other properties
Administrative & general information
Flow charts for a detailed outline of operational start- up completion

AUDIT REPORT

This is set in a checklist auditing format, pinpointing problem areas and correct future departmental areas of concerns.

Operational standards for front and back of the house
Kitchen inspection reports
Inventories

Sanitation & hygiene

CATERING AND BANQUET DEPARTMENT

The catering and banquet section details a format for a party planner guide. It has the property polices, room capacities, guarantees, deposits, cancellations, payment polices, taxes, and service charges.

It outlines

Breakfast, Lunch, Dinner, Buffets, Cookouts and Theme Parties, Luncheon and Dinner set downs along with a Wedding Package to include Dinners and heavy Hors d' Oeuvres

Catering and banquet
Job descriptions
Function book
Event/contract
Liabilities
Confirmation letters
Catering order filing/trace system
Off property catering checkoff list
Glossary of culinary terms & spelling dictionary

FOOD & BEVERAGE JOB DESCRIPTIONS

A complete package listing for the food and beverage front and back of the house job location, qualifications, responsibilities and duties. Covers service outline and side duties for F&B departments to include

Culinary
Servers staff
Bartenders
Cocktails
Cashier
Hostess
Bussers
Details order of service, opening and closing procedures

HUMAN RESOURCES

Employee handbooks and operational standards and company polices

Objectives
Orientation
Benefits
General information
Responsibilities of employee and employers

The package contains an assortment of handbooks for the restaurants, hotels, country clubs and resorts

You will find sections in each of the manuals which can be cut and pasted to complete a comprehensive handbook policy for your property.

MANAGER'S IDEAS AND PERSONAL NOTES

In this section we combine ideas and lists to expand upon within your organization. I'm sure you will find the suggestions useful.

Cost-effective techniques
Hiring, training and retaining quality staffing
Employee of the month program
Customer or Member questionnaire
Manager job description
Manager's daily report
Test for menu, service and cooking

TRAINER'S MANUAL
FOR TEACHING SERVICE STAFF COMPANIES POLICY

An outstanding detailed training manual for teaching and retraining service staff, with procedures for the food and beverage department. This instructor's manual gives management the edge in detailing the instructor's needs.

Trainers checklist, materials needed for demonstration and the trainee requirements

Covers a limited range of servers
Job descriptions
Proper food and beverage and wine service for your property to run smoothly
Questions and answers for understanding the facilities
Some topics covered are:
Orientation
Table service
Quality service and presentation beverage, menu and cocktail service
Overall importance of service and job related standards

ASSORTED WORKABLE FORMS

C.M.P.S offers workable forms in several areas; they offer an editing system that can be easily modified to your operation. Review selections below . More selections are planned in the future.

Food & beverage
Flash labor report
Buffet party planner
Catering function sheet
Comment cards
Catering check list/off property
Beverage cart inventory cash report
Yield test
Weekly payroll
Departmental payroll hours & dollars
Disciplinary procedures
Employee packet kit
Payroll worksheet
Employee data checklist
Policies standards
Employee resignation statement
Probation period
Time off tracker
Employee reprimand
Corporate Office L.G. Publications, P.O. Box 399, Sarasota, FL 34230-0399
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