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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 Systemsİ, 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 Systemsİ 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
Systemsİ 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 |
|
