We've put together some commonly asked questions to give you more information about F&B Department - Archipelago International.
If you have question that you can't find the answer in this page, please contact corporatefb@archipelagointernational.com to get more details.
What is the Archipelago International “VISION”?
To be universally recognized as the preferred hospitality company in Asia for guests, owners and employees
What is the Archipelago “MISSION”?
Exceeding guest expectations in all our hotels, helping our staff develop their careers, while supporting owners in designing, creating and successfully operating a ‘best in class’ hotel that they can be proud of.
What is the Archipelago “ 5 VALUES “?
A : Integrity - Enthusiasm - Excellence - Ownership - Compassion
How do we Check the guest’s satisfaction base on the Golden Rule
Within 3 minutes of being served;
What are the colour of Archipelago International standard cutting board and the purpose of each cutting boards?
: See below the color standard of the purpose of each cutting brands :
Green for Fruits and vegetables
Blue for Raw Seafoods
Red for Raw Meat
White for dairy product and Pastry
Yellow for Cooked food
What is Chiller and Freezer temperature ?
Chiller temperature is 3 - 4 degree Celsius
Freezer temperature is -18 - (-24) degree Celsius
How many times chiller and freezer should be checked the temperature and recorded by kitchen staff and what time ?
Chiller and Freezer temperature should be check and recorded 4 times a day.
Time should checked ; 7AM - 11AM - 5PM and 11PM
What is the standard bar pressure for fire suppression systems
Bar pressure should be 175 bar
What is the Lumens lighting in the Kitchen
A : Standard lighting should be 300 Lux
Q : What is the standard for hand washing, what should be available at hand washing area
A : Hand washing must do for minimum 20 second with warm water. hand washing area should be available ; hand soap, paper towel and sanitiser liquid.
Q : What Mandatory files should have in the Kitchen
A : Kitchen manual, Golden Rules, FSMS, Breakfast Standard manual.
What is the standard for hand washing, what should be available at hand washing area
Hand washing must do for minimum 20 second with warm water. hand washing area should be available ; hand soap, paper towel and sanitiser liquid.
Q : What Mandatory files should have in the Kitchen
A : Kitchen manual, Golden Rules, FSMS, Breakfast Standard manual.
What Mandatory files should have in the Kitchen
Kitchen manual, Golden Rules, FSMS, Breakfast Standard manual.
How often should the bed menu be changed
Bed menu should rotate every 3 months
What is standard for wet garbage room
Standard ; Must clean every day and sanitised with byclean, must have AC
In the Kitchen should be available fire extinguisher class....
Class K
How many percent (%) chaffing dish should be fill again
Chaffing should be refill not less then 30%
The type of butter portion that must be used in a buffet breakfast
Salted butter portions
After shift, captain order should checked by who? As per kitchen Golden Rules.
Captain order should be checked by ; Chef, FBM, FC, GM/HM
What is the colour of food label keep in chiller and freezer
Colour code labeling are Blue for food keep in chiller and Yellow for for food keep in freezer
Can we put DW at overnight shift ?
No, It can not
What is the temperature for hot water at the dish washing machine ?
The temperature hot water at the dish washing machine must be minimum 82 degree Celsius to kill the bacteria.
Why do we need the Chairs should have soft felt on the bottom ?
They do not make noise when being dragged;
What items are not allowed inside of the Bar refrigerator base on the Golden Rule
No chinaware and open Cans
What is the cashier action when the guest is insisting to pay using foreign currency ?
The cashier must suggest to change to the closest money changer.
What is the general squuence of room service when the guest's order base on the golden rule ?
Ask for permission before entering the room, wheniIn the room - open and pour beverages - remove plate covers or wrap
How many minutes of pick up they tray after the guest's call in the room service Golden Rule?
Within 10 minutes of guest call
Who is assigned to be in charge during overnight shifts for all 24 hours F&B operational base on Golden Rule?
Contract staff should be assigned to be in charge during overnight shifts for all 24 hours F&B operational - NO trainee - No Casual as related with the safety and responsibility
Is Outlet cashiers allowed to accept other currency for all transactions?
No, it is not Outlet cashiers may only accept local currency for all transactions
Who is authorized person to prove if there is Any void / cancel / refund transactions ?
Approved by the Manager, prior to posting in the POS.
Closing duties for the PMS and POS systems must be completed and paperwork attached balances to shift closing reports...what is other document that is need to be support?
Captain’s order should be attached to the restaurant’s bills?.
If there are any requests for a babysitter, what are we going to do?
Please contact the Front Office for a registered Babysitter.
What is the items should be available according to HANDLING BABIES Golden Rules?
Baby chairs must be cleaned - Have a cloth on standby - providing coloring books and crayons - have baby bowls, plates and spoons available - Have a children’s menu available - Wet Wipe tissues should always be available
