ホスピタリティ・飲食店マネージャーキット

Restaurant HACCP: team, prerequisite programmes, menu flows by process, hazard analysis, CCPs with FDA Food Code 2026 limits, cooling and holding logs, corrective actions, cleaning, training

Dish by allergen grid for the 14 EU and UK allergens and 9 US major allergens, cross-contact controls, change control, front of house procedure, training record

Hazard analysis with assessment criteria, CCP vs OPRP categorisation, validation table, CCP and OPRP plans, verification and recall (ISO 22000, Codex HACCP)

Standard recipe costing: ingredients with as-purchased price and yield, batch total, cost per portion, food cost %, gross profit, price at target

Recipe card: yield, allergen table (US 9, EU/UK 14), metric and US units, scaling column, steps with doneness cues, food safety points, cook log

BEO for one function: contacts, guarantee and over-set, timeline, menu with allergens, room set-up, AV, staffing, billing with service charge and tax, change log

Event plan: goals, venue, budget, gantt timeline, vendors, guest list, run of show, roles, contingency, review

Hotel front desk procedure: roles, check-in flow, room keys, card payments kept out of the desk (PCI DSS v4.0.1), guest data, check-out, night audit, incidents, checks

Controlled SOP: document control, RACI, prerequisites and safety, numbered steps with checks, flow, records, deviations, training

Shift handoff: system status, active incidents with next step and owner, work in progress, scheduled changes, notes, acknowledgement

Record of one guest or visitor incident: people, facts in time order, actions taken, evidence, notifications, follow-up and prevention