Pride Plaza Hotel Ahmedabad F&B Production Checklist
by Ahmd Edp, from the Community
This hotel food and beverage production checklist helps teams uphold hygiene, safety, and consistent guest service across buffet and kitchen operations. It covers buffet presentation and maintenance, clear labeling and correct utensils, chef presence and orientation for guests, and clean, complete uniforms. Back-of-house standards include kitchen hygiene and maintenance, sanitation of equipment and food-contact surfaces, FIFO inventory, proper storage temperatures, covered cooked foods, pest control checks, drainage and exhaust upkeep, and routine cleaning schedules. The checklist also reinforces accurate labeling with received dates and avoiding unsafe practices such as wiping utensils with aprons or soiled cloths. Ideal for hotel F&B managers and culinary teams seeking audit-ready compliance and consistent quality.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.