Catering Program Manager's Toolbox

Equipment & Supplies

Policy and Program Evaluation

• Sample of Catering General Policy
• Sample of Catering Deposit and Cancellation Policy

• Program Scorecard
• Internal Controls Scorecard- FB&E

• BRP OPORD 11-492 
• BRP Annex A:                                                Trends Improvement Report and Plan Guidance
• BRP Annex B:                                            Business Revitalization Program (BRP) Cycles
• BRP Annex C:                                         BRP Budget Measures and Placement Criteria
   

Training Materials

1.  Catering Sales Office Training

• Catering Sales Training
• BEO Meeting Guidance
• Army Catering Showcase Event  Guide

• Banquet Server Basic Skill Training
• Beverage Service Training
• Food and Wine Pairing
• Wine Presenting and Serving
• Function Room Set-Up Training
• WOW Set-Up Training
• ServSafe Sanitation Training
• ServSafe Alcohol Training 

•  Basic Cooking Techniques

Sales and Promotions

Safety

1. Material Safety Data Sheet (MSDS)
2. Hazard Analysis Critical Control Point (Sanitation):

• HACCP Manual
• Food Cooling Log 
• Dish Machine Temperature Log
• Dish Machine Temperation Log Worksheet
• Food Safety Inspections
• Food Safety Monthly Audit
• Food Safety Walk Thru
• HACCP Wall Poster Set
• Production and Service Record - Cold
• Production and Service Record - Hot
• Reheated Foods Log
• Sanitation Task Form
• Taste and Temperation Panel
• Ice Machine Temperature Log
• Sanitation Score Card
• Sanitation Solution Log

Menu Development

• Army Catering Core Menu 

1. Grand Buffet
2. Lunch and Dinner Buffet
3. A la Carte Lunch and Dinner Service
4. A la Carte Luncheon or Dinner Salads
5. Deli Style Lunch Buffet
6. Continental Breakfast Selections
7. A la Carte Breakfast Service
8. Holiday Style Brunch
9. Brunch Service
10. Refreshment Breaks
11. Lunch On the Run  
12. Cold Hors d'oeuvre
13. Hot Hors d'oeuvre
14. Displays

Website Links