Page of BAKE-0003 STANDARD OPERATING PROCEDURE TASK: KEYS TO DEVELOP THE QUANTITIES OF BREAK, PASTRIE AND ROLLS TASK NUMBER: DEPARTMENT: DATE ISSUED: BAKE-0003 F&B – Kitchen / Bakery Jan 2005 GUEST EXPECTATION: That bread rolls and other bread items are fresh and baked till perfection in the same morning TIME TO TRAIN: 10 minutes Why is this task important for you and our guests? Answers: To ensure bread rolls and other bread items are consistent of quality and texture Page of BAKE-0003 STEPS Determine the quantities of bread, pastries and rolls which need to be prepared HOW/ STANDARDS TRAINING QUESTIONS Check the event orders and the hotel daily occupancy Why should you check the event orders and the hotel occupancy? According to these figures you will be able to determine the number of covers for all meals period Indications: – For banquet function calculate 1.5 rolls per guests – For the restaurant meal-period calculate rolls per person – For Danish pastries and Croissants, calculate ½ per person Now ask the trainee to practice the task from start to end to test competency Summary questions: Why should you follow the basic recipe? Why should you mix on low speed? How can you see the dough is smooth? Why does flat dough cool quicker? BAKE-0003 PHOTO INDEX #01 Page of ...Page of BAKE-0003 STEPS Determine the quantities of bread, pastries and rolls which need to be prepared HOW/ STANDARDS TRAINING QUESTIONS Check the event orders and the hotel daily... hotel daily occupancy Why should you check the event orders and the hotel occupancy? According to these figures you will be able to determine the number of covers for all meals period Indications:... guests – For the restaurant meal-period calculate rolls per person – For Danish pastries and Croissants, calculate ½ per person Now ask the trainee to practice the task from start to end to test competency