FTGP

Do the Right Things

• Accountability

• Authority

• Act With Integrity

• Act with Intelligence

Hospitality

• Not Just our Budget but our Profit

• Not Just our Business but our fissional

• Not Just our Business but our Passion

• Not Just our Business but our Fashion

Do it Right Now

• Commitment to Quality and sense of smell

• Commitment to Quality and sense of Quantity

• Comment to Quality and sense of Urgency

• Commitment to Quality and sense of Urgency

Elements of High Quality Food

• 1. 1. Best Indian

  2. 2. Best Supervisor

• 1. 1. Best Ingredient

  2. 2. Best Supervisor

• 1. 1. Best Indent

  2. 2. Best Support

• 1. 1. Best Ingredient

  2. 2. Best Supplier

Points to Remember while Interacting

• 1. 1. Make eye contact

  2. 2. Positive Body language

  3. 3. Make guest Talks

  4. 4. Listen alternatively

  5. 5. Smile forcibly

• 1. 1. Make eye Contract

  2. 2. Negative Body language

  3. 3. Make Big Talks

  4. 4. Listen attentively

  5. 5. Smile

• 1. 1. Make eye contact

  2. 2. Positive Body language

  3. 3. Make Small Talks

  4. 4. Listen attentively

  5. 5. Smile

• 1. 1. Make eye contact

  2. 2. Positive Body language

  3. 3. Make Huge Talks

  4. 4. Listen attentively

  5. 5. Smile

Guest Recovery Process

• SMILE

• LAAF

• LAST

• LAFA

What Everyone in Outlet have to keep in mind with Respect to Cleanliness.

• 1. 1. I have to keep myself Clean

  2. 2. I have to keep my station clean

• 1. 1. I have to keep myself Clean

  2. 2. I have to keep my outlet clean

• 1. 1. I have to keep my hands Clean

  2. 2. I have to keep my station clean

• 1. 1. I have to keep myself Clean

  2. 2. I have to keep my area clean

What is Quality Expectation?

• 1. 1. Hot food Served Hot.

  2. 2. Served on Trey with appropriate condiments/cutlery/napkin

  3. 3. Nice Food Presented

• 1. 1. Hot food Served Hot and Cold food Served Cold.

  2. 2. Served appropriate Food with cutlery/napkin

  3. 3. Food Nicely Presented

• 1. 1. Hot food Served Hot and Cold food Served Cold.

  2. 2. Served on Trey with appropriately.

  3. 3. Food Nicely Presented

• 1. 1. Hot food Served cold and Cold food Served Cold.

  2. 2. Served on Trey with appropriate condiments/cutlery/napkin

  3. 3. Food Nicely Presented

Food Handler Compliance

• Only Work When Healthy

• Can Work with Mild Fever

• Wash Hands Often and well

• Don't touch ready to eat food with bare Hands and wounded hands

• Keep food at ambient

Food Handler Compliance

• Cook Food to Proper Temp

• Make sure Hot Product is cooled quickly. Store at 1 to 5 Degrees Celcius.

• Wash, Rinse, sanitize and Air Dry for utensils.

• Use any duster as available to clean food contact area