Create a standard operating procedur (S.O.P) for a full service dining restaurant -BOH. Detail everything please. Include : First Aid for Injury in the kitchen, cut management

First Aid for Injury in the kitchen, burn management

Making a specific dish Cook

Use and cleaning procedures for a commercial meat slicer or deep fryer - Cook

Other - _____________ - Must receive approval by professor

Assume all of these SOP are created for a full-service fine dining restaurant. You may choose a restaurant if this helps you create your SOP more accurately. STANDARD OPERATING PROCEEDURE 1. PURPOSE - DESCRIBE THE PROCESS BEING INTRODUCED - DESCRIBE RELEVANT BACKGROUND INFO 2. SCOPE - INDENTIFY THE INTENDED AUDIENCE AND OR ACTIVITIES WHERE THE SOP MAY BE RELEVANT 3. PREREQUESITES - OUTLINE INFORMATION AND RESOURCES REQUIRED BEFORE PROCEEDING WITH THE LISTED PROCEDURE - WORKSHEETS, DOCUMENTS, EQUIPMENT, TRAINING ETC 4. RESPONSIBLTIES - INDENTIFY THE PERSONAL THAT HAVE A PRIMARY ROLE IN THE SOP AND DESCRIBE HOW THEIR RESPONSIBLITIES RELATE TO THIS SOP 5. PROCEDURES - PROVIDE THE STEPS REQUIRED TO PREFORM THIS PROCEDURE (WHO, WHAT, WHEN, WHY, WHERE, HOW) INCLUDE A PROCESS FLOWCHART, IMAGES, EQUIPMENTS AND RECIPES 6. REFERENCES - LIST RESOURCES THAT MAY BE USEFUL WHEN PREFORMING THE PROCEEDURE 7. DEFINITIONS