This schedule represents an AM/PM Work Schedule. You will see this schedule used mainly in bigger camps or when the Work/Camp Program calls for longer hours of operation. Typically the team will be split to 2 shifts AM or PM and will work up to 10 hour per shift (excluding the meal breaks). Below is […]
AM/PM Work Schedule Read More »
This information represents a sample Split Shift Schedule that is followed in many camp kitchens. Lets look at an example of a possibly normal work day. You are scheduled from 7:00am – 9:00 pm. Though this is a 14 hour period of time, you will be offered breaks during the course of the day. The
Split Shift Work Schedule Read More »
Managers must continually FOCUS on managing the staff – if you see something wrong, educate the staff member
Always strive to keep CONSISTENCY throughout – especially when it comes to systems, food/beverage, guidelines and guest appreciation
Train your staff to love the customer Educate your staff so they have an understanding of the hospitality needs and the importance of a satisfied customer Teach your staff that every person that enters the dining hall MUST be treated in a helpful, cheerful, efficient and memorable fashion Remind your staff MUST maintain proper hygiene
Principles of Customer Service Read More »
Never STORE FOOD ON THE FLOOR – it needs to be at least 6 inches off the floor Never store chemicals above food (Preferable in a separate area) Always put food items away so the FIFO rule applies All prepped items stored must be clearly labelled with a name and date and by whom
