Major Assignment #2 -10% - Due Week 7 S.O.P's are created and established in every type of business around the world. These documents ensure that all employees not only know how the "standard" way of completing a task, but also has a systematic breakdown including illustrations. A well-crafted S.O.P will also provide information on; . Image of what a finished product will look like List of Ingredients/resources needed (photos if needed) List of equipment needed (photos if needed) Amount of time required to complete task . Amount of labour/employees needed Risk management and safety concerns, including any prior training Step by step instructions . W DU . FDNM1009 Assignment #2 - Creation of a Standard Operating Procedure To be Completed Alone . Recipes if required Any developed paperwork/templates needed Any other pertinent information - emergency contact, what if scenarios, etc N . In a standard food & beverage operation, many different activities require a S.O.P to be created. The development of all of these can be time consuming but will ensure you not only provide proper service but also ensure you stay within proposed budgets. Using the template provided you will create a S.O.P for two of the following activities, one for FOH and one for BOH. While there is no set length each step of the S.O.P must be broken down with illustrated steps.

EDNM1009 Assignment \#2 - Creation of a Standard Operating Procedure To be Completed Alone Major Assignment 32 - 1056 - Due Week 7 5.0 p/s art created and established in every type of business around the world. These documents ensure: that all employees not only know how the "standard" way of completing a task, but also has a systematic breakdown including illustrations. A well-cafted S.O. P will also provide information on; - Image of what a finished product will look like - List of ingredients / resources needed (photos if needed) - Dist of equipment needed (photos if needed) - Amount of time required to complete task - Amount of labour / emplovees needed - Pisk management and safety concerns, including any prior training. - Step by step instructions - Aecipes if required - Any developed paperwork/templater needed - Amy other pertinent information-emergency contact, what if sicenarios, ett In a standard food 8 beveroge operation, many different activities require a S. O P to be created. The devilopment of all of these can be time consuming but will ensure you not only provide proper service but also ensure you stay within proposed budgets. Using the tamplate provided you will create a S.O. p for two of the following activities, one for FOH and one for BOH. While there is no set length each step of the S.O.P must be broken down with illustrated rtepr. Choose one FOH and one BOH from the following list; FOH - Steps of service for dinner service - Server - Setting a table for fine dining service - Server - Making a specific drink-Bartender - Opening a bottle of wine - Server BOH - 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