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Flow of Food

Food flow is very important to do by restaurant managers, especially to prevent food poisoning and maintain food quality

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Flow of Food:

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01. Purchasing

02. Food from Outside Sources

03. Outside Food Request Form

04. Food Products from Grower or Producer

05. Receiving

06. Receiving Temperature Log

07. Storage

08. Temperature Record for Freezer

09. Temperature Record for Freezer Refrigerator

10. Dry Storage Record

11. Temperature Record for Refrigerator

12. Thawing Food

13. Preparing Cold Food

14. Cooking Food

15. Daily Menu Production Worksheet

16. Holding Food

17. Holding Temperatures Log

18. Cooling Food

19. Cooling Temperatures Log

20. Reheating Food (Leftovers)

21. Reheating Food (Leftovers) Log

22. Service Temperatures

23. Service Temperature Log

24. Service of Food

25. Food Donations

26. Organic Recycling/Composting

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Drs. Agustinus Agus Purwanto, SE MM CHA

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Will assist you in training, develop and auditing to bring up your hotel business to become healthy and customers will choose your hotel as their "Preference" as result you can develop your employees and managers for professional hospitality to carry up your hotel quality.

  • Setup fees only US$ 4,500 (exclude reimbursement expenses)

  • Training Fees only US$ 2,000 (exclude reimbursement expenses)

  • Food & Beverage Service Operation Audit US$ 2,500 (exclude reimbursement expenses)

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You can request for hourly support

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