In the event of a customer complaint of foreign material in food, the Senior Manager on duty should deal with the matter and take action. Use this form to document everything that has taken place with regard to the incident.
This form should be implemented as a Standard Operating Procedure in your establishment.
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Pub owners have a responsibility to provide and maintain a safe working environment. The Cellar of any bar is a high risk location.more>>
Best Practice Hospitality With the hospitality industry larger and more competitive than ever, what can you do to set your establishment apart from the others?more>>
John Ryan from CB Richard Ellis, Hotels and Licensed Trade Division, argues viewing the pub as a piece of property and not just a business. more>>
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Bar Operations Features
The Complete Training Manual CD 25 Manuals created in Microsoft Word format make
them easy to edit and tailor to your specific needs. Each Training
Manual contains complete training info as well as a Certificate of
Completion for each trained staff member
Basic Food Hygiene - Certified Course - CD Legislation requires all staff who handle food on a day to day basis in their job to be trained to level 1, Basic Food Hygiene. Use this certified course to train your staff and offer unlimited use through easy learning modules
HACCP & Food Management Training CD This helpful CD gives you the information and tracking documentation to meet legislative needs in easy to follow modules
Induction Training for Beverage Service Staff - CD Bring your new recruits into the work place with this fabulous training system and allow beverage service staff achieve competency quickly and enjoyably
Customer Service Training CD Ideal for your whole team or individual learning. Included in each of the ten fantastic sessions are Information and Guidance, Tips and techniques to implement and more
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How to Increase After Dinner Drinks Sales 
