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WorksheetsCARVERY INDUCTION session 1
Total questions: 11
Worksheet time: 6mins
What is on our wall of confidence?
HACCP
Paperwork on clip boards
Splashes of gravy
Service cycle
Where can I find the carvery bible?
Must be available for all carvery team.
Can be downloaded from the vault.
Kept safe in the office.
What do we record on the in & out sheets?
Raw weight of meat joints loaded.
Cooked weight of joints.
Temperature of meat when removed from the oven.
Name of temperature checker.
Why do we use our efficiency sheets daily?
Drives Quality
Improves yield
Helps reduce energy costs
Assists with labour budget
How would you rate this session from 1-5.
5 being very engaging and informative and 1 being very poor.
1
2
3
4
5
What would be a good efficiency score for a mid week day when you have done 150 plates?
51%
62%
76%
20%
90%
What is the optimum amount of holding meat to have left at the end of the night?
Up to 20kg
As little as possible.
Loads - we can use it tomorrow.
Just enough to do 5 ‘too good to go’ customers.
Who is responsible for forecasting plate sales?
GM
KM
Carvery Team
GM & KM must agree
Efficiency sheets are used to drive (a) and yield.
What is the minimum temperature our meat joints must be when being removed from the oven?
63*c
75*c
60*c
82*c
What is the weight of a standard sized carvery meat portion?
85g
170g
255g
155g
