Spreadsheet: 161192d1339440281-copy-selected-cells-to-new-sheet-self_audit
Sheet: Breakfast

Breakfast
 |  |  |  |  | Sub-Area: | Breakfast: Steps of Service
 | Item # | [NAME] | Type | Cat | Pass | Standard | Avail | Notes | N/A |  | Plans & Actions | By Whom | Due Date
 | B 1 | B1101 | All | P |  | Please Wait to be Seated sign is posted | 5 |  |  | 1
 | B 2 | B1101 | All | S |  | Customer is greeted within 30 seconds | 5 |  |  | 2
 | B 3 | B101 | All | S |  | The welcome to the customer is warm, friendly, prompt.  Each customer is acknowledged with eye contact and a smile. | 5 |  |  | 3
 | B 4 | B1101 | All | S |  | Check if prepaid on breakfast sheet and number for breakfast. | 5 |  |  | 4
 | B 5 | B106 | All | S |  | Team members are clean, well groomed and dressed to company standards.  Names badges to be worn. | 5 |  |  | 5
 | B 6 | B1101 | All | S |  | Show customers to correctly laid up table. | 1 |  |  | 6
 | B 7 | B1101 | All | S |  | Waiting team member should point out menu.  Buffet procedures explained and customers invited to help themselves. | 5 |  |  | 7
 | B 8 | B1101 | All | S |  | Upon seating, order for tea/coffee should be taken immediately, this should be served within 2 minutes. | 5 |  |  | 8
 | B 9 | B1101 | Not HB | S |  | Within 2 minutes of seating order is taken for choice of white /brown toast or croissant | 5 |  |  | 9
 | B 10 | B1101/2 | Not HB | S |  | Choice of white/brown toast or croissant should be offered, this should be delivered within 5 minutes. | 5 |  |  | 11
 | B 12 | B1102 | All | S |  | Tea is served to the table in teapots.  (of good quality and strength for the size of the pot) | 1 |  |  | 13
 | B 13 | B1102 | Not HB | S |  | Toast: warm & fresh, croissant: not microwaved, toast in toast rack | 1 |  |  | 14
 | B 14 | B1102/4 | All | S |  | At all times ensure that customers have enough tea and coffee, toast, croissant and that tables are regularly cleared. | 5 |  |  | 15
 | B 15 | B1102 | Not HB | S |  | Trad breakfast should be served within 10 mins of order being placed. | 5 |  |  | 16
 | B 16 | B1102 | Not HB | P |  | Cooked plated / buffet items contains all specified / requested items.  Products are presented at correct temperatures and in line with breakfast portion specs. | 10 |  |  | 17
 | B 17 | B1102 | Not HB | S |  | Offer appropriate accompaniments, I.e. and sauces. | 1 |  |  | 18
 | B 18 | B1103 | All | S |  | Team member should always check that the breakfast is satisfactory within 2 minutes of service for traditional and continental. | 5 |  |  | 19
 |  |  |  |  | 0 |  | 74
 |  |  |  |  | Sub-Area: | Breakfast: Steps of Service - Billing (non prepaid guest)
 | Ref | [NAME] | Type | Cat | Pass | Standard | Avail | Notes | N/A |  | Plans & Actions | By Whom | Due Date
 | B 19 | B1106 | HB | S |  | Payment on arrival process is managed quickly & efficiently (where permitted) | 10 |  |  | 635058144
 | B 20 | B1105/6 & PO77 | All | S |  | Team member presents the customer with a [NAME] breakfast docket / till generated bill at the checkback stage where no POA process | 5 |  |  | 20
 | B 21 | B1106 / PO79 | All | S |  | Customer is informed of how to pay and payment is taken.  Customers should not be asked to pay in reception. Change, credit card and/or VAT receipts to be given. (Receipts for TI Biz Card will be not show a VAT no.) | 5 |  |  | 24
 | B 22 | B1106 | All | S |  | Team member should wish customer "Thank You" & "Goodbye" when passing team members on leaving the restaurant. | 5 |  |  | 25
 |  |  |  |  | 0 |  | 25
 |  |  |  |  | Sub-Area: | Breakfast: Condition of Dining Room / Customer Table
 | Item # | [NAME] | Type | Cat | Pass | Standard | Avail | Notes | N/A |  | Plans & Actions | By Whom | Due Date
 | B 23 | B1002 | All | P |  | Music system is operating and playing at an appropriate sound level. | 1 |  |  | 26
 | B 24 | B1002 | All | P |  | Lighting is at appropriate level and in working order. | 1 |  |  | 27
 | B 25 | B1002 | All | P |  | Where available, air conditioning units and heaters are functioning at correct settings. | 1 |  |  | 28
 | B 26 | B607 | All | S |  | Public toilets clean, stocked & checked regularly. | 5 |  |  | 29
 | B 27 | B607 | All | P |  | Public toilets in a good state of repair.  The following applies:  Toilet flush works, door locks lock, loo seats not cracked or broken. | 5 |  |  | 30
 | B 28 | B607 | All | S |  | Flooring clean, safe, free from debris. | 1 |  |  | 32
 | B 29 | B607 | All | P |  | Furniture in good repair | 5 |  |  | 33
 | B 30 | B607 | All | S |  | Furniture is clean. | 5 |  |  | 528
 | B 31 | B1104 | Not HB | P |  | Table mats (where in use),  crockery& cutlery are clean and set accordingly. Chairs must be straight around table. | 10 |  |  | 35
 | B 32 | B1104 | All | P |  | Mats (where in use), cutlery, crockery are in good repair | 10 |  |  | 36
 | B 33 | B1104 | HB | S |  | Clean cutlery, either rolled in napkin or placed on top of napkin, to left hand side of setting | 5 |  |  | 37
 | B 34 | B1104 | All | S |  | Salt & pepper, sugar bowl, milk jug, butter dishes, jam dishes clean and min. stocked level (HB will not have jam & butter on tables) | 5 |  |  | 38
 | B 35 | B1104 | All | P |  | Salt & peppers, sugar bowl, milk jug, butter dishes, jam dishes in good repair.  (HB will not have jam & butter on tables) | 5 |  |  | 39
 | B 36 | B1104 | All | P |  | Place mat (if in use) & breakfast menu (min is 1 per table) clean, undamaged in position. | 5 |  |  | 40
 | B 37 | B1104 | All | S |  | No vacuuming should be done in the restaurant area during breakfast service (except accidental spillage) | 10 |  |  | 1301221985
 |  |  |  |  | 0 |  | 74
 |  |  |  |  | Sub-Area: | Breakfast: Preparation - Buffet Table Layout &  Condition
 | Item # | [NAME] | Type | Cat | Pass | Standard | Avail | Notes | N/A |  | Plans & Actions | By Whom | Due Date
 | B 38 | B1109 | Not HB | P |  | Table is covered with clean cloth. (red gingham) | 1 |  |  | 42
 | B 39 | B1109 | Not HB | P |  | 3 tier display is featured in centre of table | 1 |  |  | 43
 | B 40 | B1109 | All | P |  | An attractive clean basket should be used to display cereals. | 1 |  |  | 44
 | B 41 | B1109 | Not HB | P |  | Attractive display of dust free, dried or silk flowers on table. | 1 |  |  | 45
 | B 42 | B1109 | All | P |  | [NAME] with liner is placed adjacent to table for empty cereal packs. | 1 |  |  | 46
 | B 43 | B1109 | All | S |  | Cereal bowls, side plates with small napkins, teaspoons, juice glasses - stocked and available at all times on buffet. | 5 |  |  | 47
 | B 44 | B1109 | All | P |  | Cereal bowls, unchipped side plates, teaspoons, juice glasses in good repair. | 5 |  |  | 48
 | B 45 | B1109 | All | S |  | Cereal bowls, side plates, teaspoons, juice glasses: clean | 5 |  |  | 530
 | B 46 | B1109 | All | S |  | Yogurts: in large bowl - iced or in ice-well. Must be known brand / in date and available at all times on buffet. | 10 |  |  | 49
 | B 47 | B1109 | All | P |  | Cereals: (min of 6 varieties) to include: [NAME], Special K, Weetabix & no-sugar Alpen. | 5 |  |  | 50
 | B 48 | B1109 | All | P |  | Grapefruit segments:  individual portions (Not HB) / or in chilled Pyrex bowl w/grapefruit bowls.(HB) | 5 |  |  | 51
 | B 49 | B1109 | Not HB | S |  | Orange / Grapefruit juice:  in clean EHO jugs with ice centers. | 10 |  |  | 52
 | B 50 | B1110 | HB | P |  | Orange / Grapefruit juice: in clean dispenser or EHO jugs with iced centers or temperatures maintained. | 10 |  |  | 53
 | B 51 | B1109 | All | P |  | Fresh fruit: min. of 3 types - no lemons | 1 |  |  | 54
 | B 52 | B1109 | All | P |  | Granulated sugar shaker: clean and filled | 1 |  |  | 56
 | B 53 | B1109 | Not HB | S |  | Milks: Semi-skimmed & pasteurised, labelled.  In clean EHO jugs with iced centers. | 10 |  |  | 57
 | B 54 | B1110 | HB | S |  | Milks: Semi-skimmed & pasteurised, labelled.  In clean dispenser & temperature maintained. | 10 |  |  | 58
 | B 55 | B1109 | HB | P |  | 3 - tier basket with butter / jam / marmalade. | 1 |  |  | 59
 | B 56 | B1003 | All | S |  | Temperature of food is closely monitored.  Hot foods served hot ; cold foods served cold. | 10 |  |  | 73
 | B 57 | B1102 & B1110 | All | S |  | All products should be cooked / replenished as appropriate to demand to ensure high quality product and service. | 10 |  |  | 74
 |  |  |  |  | 0 |  | 103
 |  |  |  |  | Sub-Area: | Breakfast: [NAME]
 | Item # | [NAME] | Type | Cat | Pass | Standard | Avail | Notes | N/A |  | Plans & Actions | By Whom | Due Date
 | B 58 | B1108 | HB | P |  | Chef or dedicated team member (where applicable): wearing correct, clean uniform & name badge | 5 |  |  | 60
 | B 59 | B1108 | HB | S |  | Chef or dedicated team member (where applicable) acknowledges all customers in a friendly manner. | 5 |  |  | 61
 | B 60 | B1108 | HB | S |  | Chef or dedicated team member (where applicable) informally guides customers along the fixed buffet/ around breakfast carts and their contents. | 5 |  |  | 62
 | B 61 | B1102 | HB | P |  | Fixed buffet / cartes are all set up as per Co. layout standards | 1 |  |  | 63
 | B 62 | B1108 | HB | P |  | Only de-shelled eggs from s/s containers are used | 5 |  |  | 64
 | B 63 | B1109 | HB | S |  | Fixed buffet / cartes maintained clean & free of debris | 1 |  |  | 65
 | B 64 | B1108 | HB | S |  | Chafing dishes are kept closed throughout service (cartes only) | 1 |  |  | 66
 | B 65 | B1108 | HB | P |  | Plate warmer switched on.  Crockery is clean. | 1 |  |  | 67
 | B 66 | B1110 | HB | P |  | Sauces in sachets are available. (minimum brown & tomato) | 1 |  |  | 68
 |  |  |  |  | 0 |  | 25
 |  |  |  |  | Sub-Area: | Breakfast: [NAME] Hot Food Cooking
 | Item # | [NAME] | Type | Cat | Pass | Standard | Avail | Notes | N/A |  | Plans & Actions | By Whom | Due Date
 | B 67 | PO93 | HB | S |  | Rotary toasters - resting on solid surface, 'Caution hot' notice displayed. | 1 |  |  | -1612095218
 | B 68 | B1108 | HB | S |  | Chef or dedicated team member (where applicable) will produce a steady stream of fresh toasted bread, white and brown.  Fresh croissants available & on display. | 5 |  |  | 71
 |  |  |  |  | 0 |  | 6
 |  | Total |  |  | 0 |  | 307