Coffee SHop Employee Manual 3

Delaware Technical Community College
Food Service and Conferencing

Policy and Operations
Manual
1|Page
TABLE OF CONTENTS
UNIT POLICIES AND HR INFORMATION 4
ATTENDANCE AND PUNCTUALITY POLICY 5

STANDARD OPERATING PROCEDURES 7
TELEPHONE ANSWERING POLICY 8
UNIFORM POLICY 9
HANDWASHING POLICY 11
EMPLOYEE STATION DUTIES 13
GRILL STATION DUTIES (AM AND PM) 14

PREP COOK DUTIES (AM AND PM) 16
COOK DUTIES (AM AND PM) – SANDWICH/SALAD STATION 18
DUTIES (AM AND PM) – UTILITY STATION 20
CASHIER DUTIES (AM AND PM) 22
FOOD SERVICE SUPERVISOR DUTIES (AM AND PM) 24
MARKETING AND SIGNAGE 26
STATION MENUS, PRICING AND COST CONTROL 27
THE NEW DELI 28

SALAD ACTION STATION 28
SALAD BAR PREP LIST 29
BUILD CARDS 30
MONTHLY INVENTORY PROCEDURES 31
CASH CONTROL AND GENERAL PAYMENT PROCESSING 32
CASH REGISTER GUIDELINES 33

PAYMENT PROCESSING PROCEDURES 34
POS/EPX CREDIT CARD PROCESSING 41
EMPLOYEE TRAINING 43
DAILY LINE MEETINGS 44

TRAINING SCHEDULE 2013 45
DAILY REPORTING 46
WEEKLY REPORTING 46
MONTHLY REPORTING 46
2|Page
APPENDIX DOCUMENTS 48
ABSENTEE CALENDAR 49
CASHIER APPOINTMENT LETTER 50
CASHIER SHEET (DRAFT-UPDATED W/ BO ELEMENTS) 51
CASHIER SHEET (ORIGINAL VERSION) 52
COST COMPARISON FOR NEW SALAD BAR AND DELI 53
FOOD SERVICES SUPERVISOR APPOINTMENT LETTER 54
FREEZER TEMPERATURE LOG 55
HACCP FOOD TEMPERATURE LOG 56
LABOR CALCULATOR 57
LABOR REPORT 58
PEST ACTIVITY LOG 59
PURCHASE TRACKER 60
REFRIGERATION TEMPERATURE LOG 61
VARIANCE OF BUDGET TO ACTUAL EXPLANATION 62
VENDOR LIST 63
WASTE SHEET 64
WEEKLY P & L STATEMENT 65
WEEKLY SANITATION GUIDE 66
3|Page
Unit Policies and HR Information
Unit policies are provided as a guide for expectations in attendance,

punctuality, standard procedures, and professionalism. This unit
adheres to the College’s Human Resources Personnel Policy Manual
(PPM) regulations and policies. If a conflict in policy occurs
between this manual and the PPM, the policies in the PPM will be
followed.
4|Page
Attendance and Punctuality Policy
Delaware Tech management expects employees to be punctual and attend work regularly, so that the business
meets the service expectations of the staff, students and other personnel.
Employees are to remain at work for the entire work schedule, except for unpaid meal or break periods. If an
employee leaves their designated work area without notifying management, it may be considered job
abandonment.
Failure to provide notification of absence for three consecutive workdays will be considered by management as
a voluntary resignation.
PROVIDE NOTICE WHEN LATE OR ABSENT*
If an employee will be late or unable to report to work, he or she must:
1. Call your immediate manager or supervisor at the appropriate designated phone number, no later than 2 hours
prior to reporting time.
2. Inform the manager or supervisor of the expected duration of your absence.
3. Give your reason or explanation for missing work.
*Occurrence of Absenteeism: Individual daily absences will be counted as one occurrence, regardless of
reason or proper/improper call-in procedure. Employees that have a continued absence and provide medical
documentation will be counted as one occurrence.
*Early/Late punctuality policy reflects clocking in or out 7 minutes after or before your scheduled start and end
time.
REQUESTS FOR TIME OFF:
• For a vacation day(s), requests must be submitted at least two weeks prior to the first requested day off.
• Personal time off is to be requested (verbally and written) at least 48 hours prior to the date to allow for
coverage, except in cases of extreme emergency.
• Multiple staff requests for time off on the same date will be considered on a first come, first served basis.
VERBAL COACHING AND COUNSELING:
Attendance and absenteeism issues are discussed with the management and with other appropriate
supervisors in the unit area and/or Human Resources as needed. Factors which will be evaluated include:
1. Whether the occurrence of tardiness/absenteeism is excessive and/or detrimental to the delivery of services.
2. The employee’s reason for absence.
3. The employee’s record of absenteeism.
Please note: Attendance and/or punctuality is only one factor that relates to overall performance. Violations of
other policies and/ or procedures in combination with poor attendance and punctuality will accelerate the
progressive discipline process.
5|Page
PROGRESSIVE DISCIPLINE:
Excessive tardiness or absenteeism may result in verbal warning, written reprimand, suspension with or
without pay, or termination of employment. If you have a consistent issue with attendance, your manager or
supervisor will discuss the matter with you. During this conversation, you will be advised on policies and time
lines going forward about your attendance.
If you are absent for 3 or more consecutive days due to medical reasons, a written notification from a
healthcare provider will be required in order to return to work.
I have read and understand this attendance policy.
__________
Initials
6|Page
Standard Operating Procedures
1. Two hour notice to your supervisor is required prior to calling out sick. You are allowed
to leave a voicemail message or with personnel. However, it is your responsibility to
contact your direct supervisor at some point that day.
2. Time off is to be requested (verbally and written) in accordance with the attendance and
punctuality policy to allow for coverage, except in cases of extreme emergency.
3. All personnel are to report to work on time for their scheduled work shift. Call if you are
going to be late. Excessive tardiness and/or absenteeism will result in disciplinary action.
4. Personal phone calls will be limited to essential emergency calls on the business line.
Personal cell phone usage is limited to your break ONLY. Cell phone use is prohibited
during work hours. This includes use of earphones/earbuds to talk or listen to music.
5. Personal items are not to be kept at the work station (grill line, stations, cash register),
including wallets, purses, handbags, backpacks, coats, etc.
6. UNPAID breaks for part-time personnel are allotted (1) 15-minute break per shift.
Breaks are accrued after four (4) consecutive work hours. All breaks are to be approved
by supervisor if business needs allow. If business dictates, all work is to be completed
before break is taken.
7. Breaks for full-time personnel are allotted (2) PAID 15 minute breaks AND (1) half hour
UNPAID lunch break. This will be determined by workflow and discretion of supervisor.
8. Harassment and discrimination of any kind will not be tolerated.
9. If an employee is out due to illness or injury for a period longer than three (3) days, they
are to bring in a doctor’s note. Failure to bring a doctor’s note will result in disciplinary
action.
10. ALL food must be purchased for full price. You are to eat your meal on your break, and
not at your work station. No food is to be taken off premises without the approval of the
Supervisor.
11. All employees must adhere to the State Board of Health policies and procedures.
__________
Initials
7|Page
Telephone Answering Policy
This phrase is to be posted by the kitchen/cashier phone and spoken when

answering the telephone:
Thank you for calling The Landing Café. This is ____________. How may
I help you?
Thank you for calling the Station Café. This is_____________. How may I
help you?
The Landing Café is the Stanton location, and the Station Café is the Wilmington location.
8|Page
Uniform Policy
A proper uniform* reflects the level of service the unit wants to display. Clean, pressed
uniforms present a positive image to your customers and leave them with a positive
impression of the establishment.
An immaculate appearance is required and basic personal hygiene should be practiced

daily. All staff must wear the approved uniform ONLY and employees must be in their
complete uniform before clocking in for work. Service dress includes clean uniform,
safety shoes, and nametag daily.
All uniform items must be kept neat, well repaired, and very clean, and the complete
uniform must always be worn whether working with food in the kitchen, in front of the
house area, or when cleaning work areas.
*Determination of proper uniform is at the discretion of management. Currently all café

staff members are attired in shirt, pants, apron, hat, and shoes and socks as indicated
below. Those employees failing to adhere to uniform policy may be asked to leave and
return in proper uniform (time unpaid).
UNIFORMS
Item Qty Description
Hat 1 Black w/ logo (provided by management)
Apron 1 Black w/ logo (provided by management)
Shirt 2 Khaki and black with logo (provided by management)
Pants Black khaki-style pants. NO JEANS (provided by employee)
Shoes Black – upper portion must fully cover foot and be a non-porous
material, non-slip soles (provided by employee)
Socks Black (provided by employee)
APPEARANCE
• Facial jewelry may not be worn in any area of the operation.

• Fingernails must not protrude beyond the tip of the finger (unless gloves are worn
the entire time). NO nail polish or fake nails.
• Hair must be tucked under the hat or tightly pulled back and secured at the nape.
• Makeup must be discreet and kept to a minimum.
• Men must wear their hair above the collar.
• Beards, moustaches and goatees must be neatly trimmed at all times. A beard
guard may be necessary at the discretion of management.
9|Page
Jewelry and other accessories should be limited to the following:
• Watch with tight fitting band, no bracelets.

• Wedding band or ring with a closely attached stone.
• Earrings not larger than a dime and nothing dangling lower than a half-inch from
post. Only one pair may be worn.
• Necklace may be worn beneath the shirt.
• NO visible body piercing (INCLUDING TONGUE RINGS), offensive tattoos or
unconventional hair color.
All parts of this policy, which do not require a purchase, are effective immediately.
I understand this policy and will follow its provisions on a daily basis.
__________
Initials
10 | P a g e
Handwashing Policy
Procedure: ALL employees are to wash hands:
 after using restroom facilities and again in production or service areas before
returning to work;
 after handling raw meat, poultry, seafood and produce;
 before starting to work and when returning from breaks;
 before working with ready-to-eat food;
 between handling different types of food;
 after coughing, sneezing or blowing nose;
 after touching hair, face, nose or other parts of the body;
 after eating, drinking and smoking;
 after cleaning;
 after handling chemicals;
 after handling dirty equipment;
 after handling trash and other contaminated objects.
1. Wash hands thoroughly with approved antibacterial or antimicrobial hand soap. Pay
particular attention to the areas underneath fingernails and between fingers. Wash
hands and exposed parts of arms for at least 20 seconds. Rinse thoroughly with clean
water. Dry hands with disposable towels or use an air dryer.
2. Avoid re-contaminating your washed hands! Use a paper towel to turn off the faucet and
operate the door handle.
3. Keep fingernails neatly trimmed to make it easier to scrub them clean. Do not use
fingernail polish because it may flake off into a customer's food. Do not wear artificial
fingernails. Do not wear jewelry and watches on the hands or arms (except smooth
surface ring / band) because they can harbor bacteria. Pieces of jewelry may come
loose and get into the customer's food.
4. Be sure all cuts, abrasions or burns are free of infection. Keep them properly covered
with a tight-fitting, waterproof, leak-proof bandage. Also keep injured hands covered
with tight fitting disposable gloves or finger cots. Keep cuts, abrasions or burns on
exposed arms properly bandaged so they don't become a source of contamination.
5. ONLY use approved handwashing sinks.

Never contaminate food by washing your hands in sinks used to clean food or food
equipment, or by using wiping cloths to remove perspiration.
__________
Initials
11 | P a g e
Meal Policy for DTCC Café Employees:
Procedure:
1) All DTCC café employees shall receive a 50% discount on meals.
2) One meal is allowed per shift.
3) There is a maximum of $10 (regular price) per employee per day. This includes bottles
beverages. Fountain beverages are complimentary.
4) No food is to be taken off-premise unless authorized by management.
5) All food consumption will be in designated dining areas ONLY. There will be NO
consumption of food in food preparation areas, at register area or in storage areas.
12 | P a g e
Employee Station Duties
For all positions, the minimum service dress includes a clean uniform and safety
shoes daily. See uniform section for details.
Although many tasks are job-specific, the primary expectation of ALL STAFF is to
provide excellent service to all customers!! Job-specific details are listed below,
but do not itemize all duties which may be requested or required of staff.
13 | P a g e
Grill Station Duties (AM and PM)
This employee will prepare food for sale to customers in accordance with safe food handling
and sound business practices.
Duties Policy Notation

Preparation Clock in with full uniform
Gather utensils
Sanitizer/Bucket with clean rag at station
Prep for main meal (i.e. make breakfast
sandwiches and breakfast potatoes or
lunch/evening entrées)
Make sure the specials of the day sign is

posted and correct. All items must have
a sign or a label.
Temp food that is held for service
Fill in HACCP sheets for hot items held for Must be served at 140 degrees or above. If
service below that mark, item needs to be reheated
before service.
Fill in HACCP sheets for cold deli items Items need to be 40 degrees or below. If
above that mark, pull from service and chill
quickly (freezer for 20 min.).
Delivery Open for designated meal Greet customers with a pleasant smile.
Fill any special requests.
Keep grill clean
Additional assigned duties AM – cookies, make wraps (chicken),
cleaning, prep for lunch.
PM - Bake pastries for next day. Prep for
morning shift including traying up breakfast
meats on sheet pans.
Finish prep for today and tomorrow Replenish refrigerated and frozen product
at grill station.
Clean grill again
Perform cleaning duties
Attend line meeting
Start to cook fried items according to
business needs
15- Minute BREAK Other staff to cover the grill line as directed
by managers
Communicate with Chef (do not let food run out, give chef 15
minute notice)
Keep pans clean and filled (use smaller pans when we get slower)
Continue keeping grill clean
End of Shift Restock station AM- if levels are low, alert night time cook
PM- Work with AM grill cook to replenish
product at the grill and deli station for PM
service.
Wrap and label foods
14 | P a g e
Organize for next day
Clean entrée line and grill line Wash with soap, water and green scrubbie
Sanitize all stations

Perform cleaning duties
Clock out
General Duties:
• Closely monitor the grill area during shift for efficient service to customers, sanitation, and
quality of product.
• During slower periods, cook items to order to ensure the best quality.
• Follow portion sizes
• Fill out production log
• Keep station attractive and creative
• Keep grill clean at all times
• Keep foods fresh and filled (not over filled)
• Open items as you need them (do not over stock)
• Monitor the temperature of foods (temperature log)
• Fill out waste sheets as necessary
Monday, Tuesday and Thursday
Put away Sysco orders and other vendor deliveries in the appropriate spot in walk-in and
freezer.
Label and date new products within one hour of delivery. Rotate older (inventory) product to
use first.
Note: Due to the nature of the food service business, duties and/or schedules may change.
Your flexibility is appreciated, as you may be asked to perform extra duties, stay late, or leave
early.
15 | P a g e
Prep Cook Duties (AM and PM)

Preparation Clock in with full uniform
Gather utensils
Put out bagels, muffins, pastries and
cookies on the salad bar.
Put on water for oatmeal. Turn on oatmeal Put out raisins, brown sugar, and
kettle. On Mondays, prepare oatmeal. cinnamon shaker along with oatmeal sign
and spoons at serving station.
Put out half and half, skim milk and whole
milk on the condiment stand next to the
microwave.
Put out fresh items, such as parfaits, grab- Make more parfaits or fruit cups if
and-go fruit, strawberries, pineapples and necessary.
grapes.
Prep for salad station and main meal  Fill ice for the beverage station
 Make pizzas for lunch period
 Cook off soups
 Set up salad bar, check for freshness,
make additional product if needed.
 Fill salad dressing bottles, replenish
dressing packets, rolls wrapped and
pitas cut into wedges.
posted and correct. All items must have a
sign or a label.
Fill in HACCP sheets for hot items held for Must be served at 140 degrees or above.
service If below that mark, item needs to be
reheated before service.
Fill in HACCP sheets for cold deli items Items need to be 40 degrees or below. If
above that mark, pull from service and
chill quickly (freezer for 20 min.).
Delivery Open the salad bar; replenish/prep Greet customers with a pleasant smile.
additional items as needed. Fill any special requests.
Additional assigned duties Check soup levels and napkin supply.

Perform cleaning duties Wipe down and sweep area around station
during slower periods.
Attend line meeting
30- Minute LUNCH BREAK Other staff to cover the line as directed by
managers
Keep pans clean and filled (use smaller pans when we get slower)
End of Shift Restock station AM- if levels are low, alert night time staff
16 | P a g e
PM- Work with AM staff to replenish
products for PM service.
Break down as appropriate Change pans, wrap and label items
Organize for next day
Clean salad station line Wash with soap, water and green scrubbie
Sanitize all stations

Clock out
General Duties:
DO NOT LEAVE STATION during service times unless you notify someone to cover.
Closely monitor station area during shift for efficient service to customers, sanitation, and
quality of product.
Save any leftover product for next few days.
freezer.
use first.
early.
17 | P a g e
Cook Duties (AM and PM) – SANDWICH/SALAD STATION

Preparation Clock in with full uniform Greet customers with a pleasant
smile.
Answer questions to the best of
your ability – find another staff
person if unable to assist.
Gather utensils
Check all sliced meats, cheeses and slice if
needed.
Cook any chicken if needed for marinating and
roast vegetables.
Prep all items for station, including salads, Fill any condiments or spices if
marinating tray, condiments (mayo, mustards), needed.
tongs, etc.
posted and correct. All items must have a sign
or a label.
Fill in HACCP sheets for hot items held for Must be served at 140 degrees or
service above. If below that mark, item
needs to be reheated before
service.
Fill in HACCP sheets for cold deli items Items need to be 40 degrees or
below. If above that mark, pull
from service and chill quickly
(freezer for 20 min.).
Delivery Open the sandwich/salad station; Greet customers with a pleasant
replenish/prep additional items as needed. smile.
Fill any special requests.
Additional assigned duties Any other reasonable duties asked
by your manager
Attend line meeting
30- Minute LUNCH BREAK Other staff to cover the line as
directed by managers
Perform cleaning duties Wipe down and sweep area
around station during slower
periods.
Polish stainless steel counter sides
and tops.
Clean any glass that is dirty.
End of Shift Restock station Check over menu for any menu
items needed to pull from freezer
for next day’s service. Help stock
18 | P a g e
cups, napkins, silverware etc. if
time permits.
Break down and clean as appropriate Clean counter surface, glass and
tray slide in front, sweep floor;
clean glass front and back
Wipe down and sanitize All counters and black display tiles
(clean AND sanitize); walls and
doors, signs, salt and pepper
shakers, and beverage coolers
(clean)
Perform cleaning duties Organize shelves, grab-and-go
case, refrigeration, hand-washing
sink, sweep and mop area.
Clean and sanitize sandwich station line Wash with soap, water and green
scrubbie
Clock out
General Duties:
quality of product.
Save any leftover product for next few days.
freezer.
use first.
early.
19 | P a g e
Duties (AM and PM) – UTILITY STATION
This employee will provide support for the café operations by restocking supplies and products
as well as sanitation of food preparation and customer areas.

smile.
person if unable to assist.
Fill the front-of-the-house coolers with milk, Turn Labels Forward to all
water, juices, etc. (all but top shelf) Beverages
Clean glass or shelving if needed
Clean dish machine out; fill machine with water.
Wash dishes as necessary Record the temperatures from the
dish machine, and the Sanitizer
Solution concentration on their
appropriate logs.
Put away any dishes left over from previous
night.
Put Away Orders Note the date, and rotate stock
and organize product (see
schedule below)
Fill Coke and Pepsi machines on the floor and
the Starbuck’s cooler
Clean glass on soda machines or cooler if needed
Check kitchen trash, empty if necessary
15- Minute BREAK
Empty the customer’s trash area, after the Remember to double up on all
breakfast period trash liners in the trashcans.
Delivery Clean entire area and polish when necessary. The customer area needs to be
kept well maintained and stay
clean at all times.
Clean cabinet if needed.
Put away dishes.
Replenish stock and utensils Fill trays in front of the house; fill
utensils and china, etc.
by your manager.
Assist Chef as needed.
Attend line meeting
30- Minute LUNCH BREAK
Perform cleaning duties Sweep and clean floors.
Clean and put away dishes Record temperatures; keep the
conveyor belts moving through
the rush hour.
20 | P a g e
Check trash Make sure trash is not getting
overloaded; change the bags
when they appear full
Continue restocking plates and silverware
throughout shift
End of Shift Finish cleaning tasks and putting away any
remaining dishes
Perform cleaning duties Clean and polish the tray & trash
return area, both inside and
outside of the dish room; clean
pot sink and garbage disposal
area. Check for debris on the
floor under garbage disposal.
Breakdown the dish machine
Take out remaining trash, set up trash cans for

next morning
Perform cleaning duties Sweep and mop the dish room
floor and chef’s area
Clock out
General Duties:
Closely monitor areas during shift for efficient service to customers, sanitation, and quality of
service.
freezer.
use first.
Monday – Coke, Balford (put milk in cooler)
Tuesday- Sysco, perishables and dry storage
Wednesday – Balford (put milk in cooler)
Thursday – Pepsi (also check Bag in the Box to see if any need to be changed)
Friday – Sysco / Balford (put milk in cooler)
early.
21 | P a g e
Cashier Duties (AM and PM)
and conduct the processing of payments according to sound business practices. Cashier duties
listed below are general duties; functions relating to cash controls, payment processing, and
other financial duties are detailed in the Payment Processing Procedures section.

smile.
person if unable to assist
Verify drawer and be on the register by Do not leave register unlocked while
appointed shift time. Get any change needed not attended.
for the shift.
Set up and replenish utensils, condiments and
paper goods at front of the house as
necessary.
Check beverage station for coffee product, cup
refills, fountain beverage products.
Assist in kitchen with prep and dishes.

Unlock all merchandise, soda machine, deli
case, and soda case, etc.
Set up menu items for main meal AM- Bagel station with condiments,
muffins, danish, cinnamon rolls,
fruit, donuts, etc. Stock milk,
juice and yogurt in first refrigerator
case.
Cut pies and cake for lunch/evening

posted and correct. All items must have a sign
or a label.
Delivery
by your manager.
Perform cleaning duties Wipe down and sweep area around
station during slower periods.
Clean all tables between breakfast,
lunch, and dinner periods.
Polish stainless steel counter sides
and tops.
Clean any glass that is dirty.
Attend shift meeting
30- Minute LUNCH BREAK or 15-minute BREAK Other staff to cover the line as
directed by managers
22 | P a g e
End of Shift
Wipe down and sanitize All counters and attachments to
beverage dispensers (clean AND
sanitize); walls and doors, signs,
salt and pepper shakers, and
beverage coolers (clean)
Clean and organize for next day Shelves, coffee pots, beverage
machine drains (hot water)
Restock beverage cases as completely as
possible.
Pull fruit at end of day and clean containers.
Lock all machines; wipe down coffee station,
dessert station, etc.
Produce receipts and reports to verify cash and See Payment Processing Procedures
credit cards in accordance with payment section
processing procedures.
Clock out
General Duties:
Practice customer service skills.
quality of product.
freezer.
use first.
early.
23 | P a g e
Food Service Supervisor Duties (AM and PM)
This employee will provide management oversight for food preparation, processing of financial
activity, and inventory control in accordance with sound business practices. Supervisory duties
listed below are general duties; functions relating to cash controls, payment processing, and
other financial duties are detailed in the Payment Processing Procedures section.

smile.
Answer questions to the best of your
ability – find another staff person if
unable to assist
Verify safe contents and deposit money in Do not leave register unlocked while
drawer for morning start up or afternoon shift not attended.
change.
Set up and replenish utensils, condiments and
paper goods at front of the house as
necessary.
Check beverage station for coffee product,
cup refills, fountain beverage products.
posted and correct. All items must have a
sign or a label.
Delivery
Perform cashiering duties as needed for Any other reasonable duties asked by
coverage. your manager.
Supervisory duties Monitor work duties of staff members
to ensure task completion in a timely
and productive manner.
Conduct/Attend shift meeting
30- Minute LUNCH BREAK or 15-minute Other staff to cover the line as
BREAK directed by managers
Customer service duties Ensure customer satisfaction in such
areas as quality, service and problem
solving.
End of Shift Prepare for shift change or closure of Café Communicate with next shift
supervisor or break down front of
house items to be placed behind gate.
Prepare for cash drawer shift change or Count out drawer and assemble shift
closure activity deposit.
Produce receipts and reports to verify cash See Payment Processing Procedures
and credit cards in accordance with payment section
processing procedures.
Clock out
24 | P a g e
General Duties:
Practice customer service skills.
quality of product.
freezer.
use first.
early.
25 | P a g e
Marketing and Signage
All signage and marketing efforts must be approved in

advance by the Marketing Department.
26 | P a g e
Station Menus, Pricing and Cost Control
This section provides information on salad and deli

stations as well as inventory control.
27 | P a g e
The New Deli
Begin to build your creation $4.29
1) Your meat Ham, Turkey, Corned Beef, Tuna Salad, Chicken Salad
2) Your bread White, Wheat, Rye, Wrap
3) Your spread Mayonaise, Mustard, Honey Mustard, Horseradish Mayo

4) Toppings Lettuce, tomato, onion, hot/sweet peppers
Served with pickle and chips
Substitute an upscale bread Ciabatta, Croissant, Baguette, Pretzel Roll $ .50

Substitute a chicken breast $ .50
Add Bacon (2 pcs) $ .80
Salad Action Station
BBQ Ranch Chicken Salad

Chicken Breast, Romaine, Roasted Corn, Tomato, Avocado, Tortilla Strips and BBQ Ranch
Dressing
Nicoise Salad
Chunk white tuna, Green Beans, Red Bliss Potato, Black Olive, Boiled Egg, Tomato, Red Onion,
Dijon Vinaigrette
Shrimp and Avocado Salad

Baby Shrimp, Sliced Avocado, Pico de Gallo, Mixed greens, jicama, tortilla strips, pineapple
mango vinaigrette
Balsamic Berry Turkey Salad

Diced turkey, fresh strawberry, green onion, sliced almonds, spring mix with Balsamic
Vinaigrette
Ham Fuscilli Salad

Diced Ham, Smoked Gouda, fuscilli pasta, cucumber, tomato, carrot, green peas, with
buttermilk ranch dressing
Chicken and Roasted Vegetable Salad

Diced chicken breast, Roasted vegetables (zucchini, carrot ,red onion, roasted red pepper, and
mushroom) served with Red Wine Vinaigrette.
Mediterranean Salad
Fresh Hummus, tomato, cucumber, kalamata olive, feta cheese and toasted pita on spring mix
with Balsamic Vinaigrette
Create your own salad

Choose any 1 protein with 4 other toppings and dressing
28 | P a g e
Salad Bar Prep List
 All product needs to be monitored daily for freshness.

 Any product that needs to be rotated should be put in separate location and labeled for
use in soups and composed salads. Notify other team members to the availability of that
product.
 At closing of business each day, all salad bar items need to be wrapped individually.
 Monday – all fresh products.
 Wednesday and Thursday – begin to rotate any leftover Monday product.
 Friday – back up should be limited to only use for that day.
 At closing of business on Friday, all perishable salad bar items need to be discarded.
 Any items that are prepped fresh on Friday needs to be labeled with date for use on
Monday.
• Diced Chicken • Strawberry

• Diced Turkey • Pico de Gallo
• Diced Ham • Smoked Gouda
• Shrimp • Shredded Cheddar
• Hummus • Crumbled Feta
• Tomato • Sliced Almonds
• Cucumber • Tortilla Strips
• Shredded Carrot • Pita Points
• Red onion • Chopped Romaine
• Sweet Red Pepper • Spring Mix
• Chopped Egg • Dressings (Ranch, BBQ Ranch,
• Sliced Avocado Dijon Vinaigrette, Mango
• Kalamata Olive vinaigrette, Red Wine
• Black Olive Vinaigrette, Balsamic
• Jicama Vinaigrette)
• Fusilli Pasta • Assorted Dinner rolls (wrapped)
• Roasted Corn
• Roasted Mushrooms
• Roasted Vegetables (Zucchini,
Squash, Red Pepper)
29 | P a g e
BUILD CARDS
BBQ RANCH SALAD HAM FUSCILLI PASTA SALAD
BBQ Ranch Dressing 2 oz Buttermilk Ranch 2 oz

Tortilla Strips ¼ cup Dressing
Diced Chicken 3 oz Diced Ham 3 oz
Avocado 3 slices Smoked Gouda 2 oz
Chopped Tomato 2 oz Fuscilli Pasta 3 oz
Roasted Corn 2 oz Cucumber 2 oz
Chopped Romaine 3 oz Tomato diced 2 oz
SERVE ROLL ON THE SIDE Carrot shredded 1 oz
Green Peas 1 oz
NICOISE SALAD Mixed Greens 3 oz
SERVE ROLL ON THE SIDE
Dijon vinaigrette 2 oz
Chunk white Tuna flaked 3 oz CHICKEN ROASTED VEG SALAD
Green Beans blanched 2 oz
Red Bliss Potato quarters 2 oz Red Wine Vinaigrette 2 oz
Nicoise olive 1 oz Diced Chicken 3 oz
Tomato chopped 2 oz 3 oz
Red Onion 1 oz Rst. Zucchini 1 oz
Boiled Egg Sliced 1 ea Rst. Carrot 1 oz
Mixed Greens 3 oz Rst. Red Onion 1 oz
SERVE ROLL ON THE SIDE Rst. Red Pepper 1 oz
Rst. Mushroom 1 oz
SHRIMP AND AVOCADO SALAD Chopped Romaine 3 oz
Cilantro Lime Dressing 2 oz
Tortilla Strips ¼ cup MEDITERRANEAN SALAD
Baby Shrimp 3 oz
Pico de Gallo 2 oz Toasted pita ½ ea
Sliced Avocado 3 slices Red Wine Vinaigrette 2 oz
Jicama (julienne) 2 oz Fresh Hummus 4 oz
Mixed greens 3 oz Tomato diced 2 oz
SERVE ROLL ON THE SIDE Cucumber diced 2 oz
Kalamata Olive 2 oz
BALSAMIC BERRY TURKEY SALAD Feta Cheese 2 oz
Spring Mix 3 oz
Balsamic Vinaigrette 2 oz SERVE ROLL ON THE SIDE
Sliced Almonds 1 oz
Diced Turkey 3 oz CREATE YOUR OWN SALAD
Green Onion sliced 1 oz
Sliced Strawberries 3 oz One protein 3 oz
Spring Mix 3 oz 4 toppings 2 oz
SERVE ROLL ON THE SIDE Mixed greens 3 oz
Choice of dressing 2 oz
Additional toppings .50 ea
30 | P a g e
Monthly Inventory Procedures
The best practice and the required procedure in the monthly process for taking inventory on the last
Thursday of the month using a three-person process with a counter, a writer and someone to input.
1. Count from top shelf Left to Right. The counter should not skip an item. If necessary the writer
can look for the item or write it down when called out.
2. Bulk dry items over 10 pounds should be counted by weight but they MUST be weighed on a scale
for accuracy—dry beans, flour, candy, sugar, etc.
3. Continually organize your inventory shelf to sheet items so they are in order.
4. All vendor pricing for items are to be put on the inventory sheets the week they are received. Mark
your invoice with “PU” to indicate that prices have been updated.
5. Count unopened cartons of dairy, bottles of soda by type (prices vary), packaged chips (by price
brand type as prices vary), and packaged cookies (by type as prices vary).
6. Count unopened packaged sleeves of cups, plates etc. Package must not be opened.
7. Count portion control (PC) cases by .25 increments. (.25, .50, .75, 1.0)
8. Count individual packages of hot chocolate, tea, Crystal light--AGAIN if different prices than count
individually such as Tetley tea bags and premium tea bags.
9. If you purchase produce from Sysco and from a local vendor than you need to have both listed on
your inventory and update the local vendor prices. This is true if you purchase other emergency
supplies from a non-Sysco vendor.
10. Produce is counted ONLY in whole units (i.e. each melon, each bag of cut lettuce) If any produce
is opened or cut in any way, it CANNOT be counted.
11. If there is only one manager, then the manager will be the input and cannot be a counter or
writer. All 3 people must sign and date the inventory count sheets and initial each page. This is
part of inventory packet and is retained for 2 years. HOWEVER, it is acceptable for the manager to
OVERSEE the caller and writer and point out corrections if they observe it while inventory is being
taken (for example, employee counts 7 cans but manager observes 9 than he/she can correct the
caller on the spot.
12. IF the person doing the input notices a discrepancy in the items counted, he/ she should change to
correct amount on count sheet and enter, but also MUST get counter and writer to initial the
change along with your initials.
13. The INVENTORY PACKET consists of the 3-person signed Count sheets, the manager signed/dated
inventory summary report and the printed inventory extension sheet so it can be verified to insure
it matches the count sheet. Also, review the inventory packet to check for unit extension errors
such as counting sleeves and calculating case prices.
14. Annually on June 30 inventory must be completed and submitted to the Business office.
31 | P a g e
Cash Control and General Payment
Processing
An important part of operations is payment handling, and

associated duties with processing the financial activity of the
unit area. This section addresses the responsibilities of those
staff members involved in this critical function.
32 | P a g e
CASH REGISTER GUIDELINES
Cashiers, as with all staff, are expected to be professional at all times. Certain safeguards to
protect the cashier and the Café should be observed. These guidelines are provided to ensure
that the integrity of the financial transaction is intact.
 Cashiers are not to allow anyone to loiter at the registers and are encouraged not to have personal
conversations while at the register.
 Cashiers are not to ring in their own purchases, and there is to be no comingling of personal and
Café funds at any time.
 Cashiers are expected to ring in all sales accurately, and are responsible for knowing the pricing of
menu items.
 Cashiers are to place bills on ledge of register in view of the customer and cashier until the
transaction is completed. Once completed, cashiers are to close the register drawer between each
transaction.
 If the register does not have a register display which faces the customer showing charges and
totals, a receipt is to be provided.
 Cashiers are not to leave the registers unattended with the key in. When unattended, cash registers
are to be locked and all keys removed, if applicable.
 Cashiers are to use the “tender” key only after all money has been received from the customer.
 Cashiers are to be held accountable for over/shorts according to HR Policy. (see notation in back up
controls- P/PProcedures – add to that??)
__________
Initials
33 | P a g e
Delaware Technical Community College
Stanton/Wilmington Campus – Station and Landing Cafés
Payment Processing Procedures
The objectives of a sound payment processing policy are:
 To prevent loss or theft of monies received into the cafe’

 To prevent employee theft
 To provide information to accurately report the cafe’s financial activity.
The following cash control procedures are to be followed by the Stanton/Wilmington Cafés.
It is imperative that no one person completes a full cycle of accounting activity. This means that no
person should have control of money and access to the accounting records. This separation of duties must
be in place in order to have an effective cash and credit card control process.
The only checks received by the Cafés are from Camp on Campus payments. These checks are handled
via Business Office staff designated as Cashiers. The Stanton/Wilmington Cafés have designated staff
members at each campus who are responsible for processing cash and credit card payments. All payments
must be processed as detailed below. (reference Cashier Appointment Letter dated 7/9/13)
The cash register is to be supplied with $400 cash from the safe that is maintained in the Food Services
Supervisor’s area of the café. The AM and PM Food Services Supervisors have individual safes, which are
designated to have a total of $400 each. All cash refunds are refunded with cash, and credit card
refunds are returned via credit card within 2-3 business days. The Café Conference Center and Food
Services Manager II will produce the refund in the EPX system upon request by Food Services Supervisor.
Credit card refunds are only conducted on Tuesdays.
A.M. Shift/Opening
 Because the cash register shuts down automatically at 2:00 AM, the POS system resets to a “0”
balance. Cashiers are to ensure that the correct date and time is set on the register.
 Each AM, café Food Services Supervisor completes the Cashier Sheet in its entirety to validate prior
shift cash activity. This verification is to be done by the shift Food Services Supervisor to verify cash prior
to Cashier arrival. (reference Food Services Supervisor Appointment Letter dated 7/9/13)
 The verification should be noted in a log. The log will note the amount of cash being taken out of
the safe or the cash register, the names of the Cashier and the Food Services Supervisor who are attesting
to the amount of cash being removed, and the date. This is to be done each day without exception. The
Business Office will conduct “impromptu audits” for verification of the amount of cash on hand. The hard
copy log will be kept in the respective Food Services Supervisor’s office.
 During the day, all transactions are to be rung through the automated P.O.S system (cash register).
Cashiers are required to ring in all sales immediately and accurately at all times. This includes all customer
cash and credit card transactions (no checks). As an exception, Camp on Campus check payments are
34 | P a g e
rung through the automated P.O.S system as a non-cash payment, and then entered into QuickBooks as
part of the closeout process (see PM Shift/Closing).
 Food Services Supervisor and Cashier must follow counterfeit prevention procedures (see
Counterfeit Currency Procedures dated 9/23/11). All cash bills greater than and including $5 must
be checked.
Mid-Day/Shift Change
 Opening Food Services Supervisor must run a System Report from the P.O.S. to validate the
amount of cash on hand at the close of the shift (approximately 2:30 PM).
 Reconciliation of cash on hand must be signed-off by both the Cashier for that shift and the AM
Food Services Supervisor on duty upon receipt (POS daily system report is generated, and must match
count of cash on hand). The AM Food Services Supervisor counts the cash collected up to the point of
closeout, and collects all credit card transactions. Any overages in excess of $400 in cash must be
deposited with daily cash activity by 4:00 p.m. daily in the Business Office. Credit card transactions are
forwarded to the PM Food Services Supervisor for evening closeout. This is noted on the Daily Cashier
Sheet. The $400 must be returned to the AM Food Services Supervisor’s safe for the next business day.
 A Banner receipt for cash is generated by the Business Office Cashiers, and is filed with the backup
documents in the office of the Café Conference Center and Food Services Manager II.
 The Business Office payment processing procedures are to be followed when deposits are taken to
the Business Office each day.
 The PM Food Services Supervisor assumes the responsibility of the cash register from the AM Food
Services Supervisor via sign-off of the system report verifying the activity. The PM Food Services
Supervisor counts the safe for opening the shift.
P.M Shift/Closing
 Reconciliation of cash on hand must be signed-off by both the Cashier for that shift and the PM
Food Services Supervisor on duty upon receipt (POS daily system report is generated, and must match
count of cash on hand). The PM Food Services Supervisor verifies the revenue collected from mid-day
shift change to the point of closeout, and deposits cash and credit card transactions in the PM Food
Services Supervisor’s safe. Any overages in excess of $400 in cash must be deposited the next business
day by 2:00 p.m. This is noted on the Daily Cashier Sheet. The $400 must be returned to the PM Food
Services Supervisor’s safe for the next business day.
 At the close of the day (approximately 6:30 PM), the contents of the cash register drawer are to be
verified and initialed by the PM Food Services Supervisor. This is recorded via the Cashier Sheet (see
attached example) and conducted in the Food Services Supervisor’s office.
 The closing PM Food Services Supervisor processes the end of day credit card transactions for
closeout of the business day (reference POS/EPX Credit Card Processing dated 7/9/13). All signed
credit card receipts, the report from POS, and a calculator tape of totals is submitted to the Café
Conference Center and Food Services Manager II for processing and reconciliation.
 All cash and credit card register transactions are to be entered into the QuickBooks accounting
system by the PM Food Services Supervisor.
 Once the information is entered into the accounting system, a Daily Sales sheet will be produced
from QuickBooks. The Daily Sales sheet and POS System Report should reconcile completely with one
another. The designated Food Services Supervisor will also sign off on the Daily Sales sheet.
35 | P a g e
 The PM Food Services Supervisor keeps the cash in the supervisor’s safe located in supervisor’s
office until the next business day, when the cash is deposited in the Business Office prior to beginning the
shift (approximately 2:00p.m.).
 A Banner receipt for cash and credit cards is generated by the Business Office Cashiers, and is filed
with the backup documents in the office of the Café Conference Center and Food Services Manager II.
 The Business Office payment processing procedures are to be followed when deposits are taken to
the Business Office each day.
Credit Card Reconciliation
 The Café Conference Center and Food Services Manager II will reconcile credit card transactions
between the EPX and POS reports daily. (reference POS/EPX Credit Card Processing dated 7/9/13)
 The credit card activity period is from 8:00a.m. – 6:30p.m. The documentation from the PM Food
Services Supervisor is verified, and matched to the EPX report. The EPX report is available two days after
the activity period. Once the EPX report is verified to the activity, both reports and the credit card receipts
are submitted to the Business Office for deposit. A Banner receipt is generated by the Business Office
Cashiers, and is filed with the backup documents in the office of the Café Conference Center and Food
Services Manager II.
 In the event that the Café Conference Center and Food Services Manager II is unavailable to run
the EPX reports, the Management Analyst II and the CCP Assistant Director can serve as back up.
Backup Controls
 The contents of the cash drawer are to be secured in the safe that is located in a secure area.
 All backup, including the daily System Report, Daily Sales Sheet, Banner report and deposit
information is to be maintained by the Cafe’ Conference Center and Food Services Manager II in his/her
office.
 The backup and reporting information should be organized in such a way that spot audits could be
easily undertaken by an independent party.
 The Cafe’ Conference Center and Food Services Manager II will routinely investigate shortages and
overages as well as all voids. The shift Food Services Supervisor has the ability to void a transaction, not
the Cashier.
 Small overages and shortages are common. Overages and shortages of a substantial amount
greater than $5.00 should be investigated as should any patterns that emerge as the result of this routine
supervisory review.
 The Café Conference Center and Food Services Manager II will report these overages/shortages to
Public Safety, who will document the details on an incident report. The report will then be forwarded to
the Business Manager or the Assistant Business Manager and to the CCP Director.
 Unannounced mid-shift register audits will be conducted by the shift Food Services Supervisor at
least once every quarter for each Cashier. Audits may also be conducted by the Business Manager, CCP
Director, or designees. The Cashier Report should be used for this purpose.
 Unannounced audits of operations (including supervisory activity) will also be conducted quarterly
by the Conference Center and Food Services Manager II, Management Analyst II, CCP Assistant Director
and CCP Director.
 Audits for QuickBooks activity will be conducted quarterly by the above mentioned personnel.
36 | P a g e
Accounting System
 All receivables and payables are required to process within one week of receiving them.
 The First State Financial system is used to process account payable invoices to vendors. The
receiving supervisor acknowledges the receipt of product(s), and forwards the invoices to the Secretary for
processing. The invoice is stamped “ok to pay” and signed by the Café Conference Center and Food
Services Manager II. The Secretary produces a chart of accounts, and obtains departmental signatures for
approval. Once all signatures are obtained, the invoice and chart of accounts is forwarded to the Senior
Administrative Coordinator for entry into FSF. Documents are returned to the Secretary for copying and
forwarding (originals) to the Business Office.
 Quick Books is used by the Cafe’ to keep track of accounts receivables for catering. For FY14, it is
also being used to track daily revenue deposits for appropriations 20246-04 (Wilmington) and 20246-05
(Stanton).
 QuickBooks is used by the Secretary, the Food Services Supervisor, and the Café Conference Center
and Food Services Manager II to generate invoices for services rendered through conference center and
catering activities and applies payments for the invoices produced.
 The Supervisor generates the information for the invoice via a Food Services Agreement (TBD)
based on the conference center or catering request. The Café Conference Center and Food Services
Manager II will secure the client approval via a signed Food Services Agreement. The Secretary produces
the invoices based on the signed agreement and forwards to the client for payment processing. Once
payment is received, the check/credit card, a copy of the invoice, the Food Services Agreement and a copy
of the contract are provided as back up for the deposit to the Business Office. (reference Food Services
Agreement)
 A monthly First State Financial report is generated, which is reconciled against information in the
QuickBooks accounting system.
No Pay Outs
Effective June 1st of 2008, the Cafeterias will not be authorized to use C.O.D. vendors for the delivery of
any products. *** $200.00 Petty Cash available in Business Office for emergency situations***
37 | P a g e
MEMORANDUM
TO: Deans and Directors, Managers, Supervisors, and Public Safety Officers
Stanton/Wilmington Campus
FROM: Daniel R. Ehmann, Business Manager

Stanton/Wilmington Campus
DATE: September 26, 2011
RE: COUNTERFEIT CURRENCY PROCEDURES - REMINDER
It has been some time since we have formally discussed counterfeit procedures. This document serves as
a reminder to anyone that handles cash payments.
There have been sporadic occurrences of counterfeit currency exchanges at the campus. When this
occurs, it results in a financial loss to the College.
All bills must be inspected by the campus employee accepting payment. If you suspect a counterfeit note,
please follow the following steps as instructed by the United States Secret Service:
1. Do not put yourself in danger.

2. Do not return the bill to the passer.
3. Observe the passer’s description – and their companions’ descriptions – and write down their
vehicle license plate numbers if you can.
For the purpose of campus procedures, staff should ask for the student’s College ID and
should record the student’s name and ID number.
4. Contact your local police department OR call your local U. S. Secret Service Office.
For the purpose of campus procedures, staff will contact Public Safety at this step, and Public
Safety will complete the investigation, according to U.S. Secret Service or local law
enforcement guidelines. Step 4 is continued below.
Keep in mind that counterfeit currency is not legal currency; therefore, it is a crime to knowingly pass the
currency which has now been labeled as suspect. This is why the bill
38 | P a g e
Counterfeit Currency Procedures
Page 2
September 26, 2011
should not be returned to the bill passer. Legally, there is no financial remuneration for the confiscation of
counterfeit bills, but despite this, the campus will need to accept the payment and will need to process a
receipt to the customer. If necessary, the Business Office will make an adjustment on the receipt, in the
same manner that we would for a returned check.
Generally speaking, if the cost of services sold is under $20.00, then a payment in a denomination larger
than $20.00 should not be accepted in any campus service area (for example: it would be unusual for a
student to make a $50.00 cash payment for a $2.00 food purchase in the cafeteria). Common sense
should prevail. If an unusual denomination is presented, then our staff has a responsibility to respond with
an unusual level of scrutiny and observation. Do not hesitate to request identification with an unusual cash
payment.
Counterfeit detection pens are available through the Business Office, and should be used on any
denominations of $20.00, and above. These pens are not 100% effective; however, they are a deterrent
and will identify counterfeit bills on bad paper. By making a small mark on the money, the mark should
remain a light gold color. A bill is immediately suspected to be counterfeit if the mark turns black or dark
grey.
Other detection features of currency include:
COLOR-SHIFTING INK: If you hold the new series bill (except $5 note) and tilt it back and forth, please
observe the numeral in the lower right hand corner as its color shifts from green to black (or copper
depending on the denomination) and back.
WATERMARK: Hold the bill up to a light to view the watermark in an unprinted space to the right of the
portrait. The watermark can be seen from both sides of the bill since it is not printed on the bill but is
imbedded in the paper.
SECURITY THREAD: Hold the bill up to a light to view the security thread. You will see a thin imbedded
strip running from top to bottom on the face of a banknote. In the $10 and $50, the security strip is
located to the right of the portrait, and in the $5, $20, and $100, it is located just to the left of the portrait.
ULTRAVIOLET GLOW: If the bill is held up to an ultraviolet light, the $5 glows blue; the $10 bill glows
orange, the $20 bill glows green, the $50 bill glows yellow, and the $100 bill glows red. The Business
Office is in the process of purchasing this equipment for use in the Business Office.
39 | P a g e
Counterfeit Currency Procedures
Page 3
September 26, 2011
MICROPRINTING: There is a minute microprinting on the security threads: the $5 bill has “USA FIVE”
written on the thread, the $10 bill has “USA TEN” written on the thread; the $20 bill has “USA TWENTY”
written on the security thread; the $50 bill has “USA 50” written on the thread; and the $100 bill has the
words “USA 100” written on the security thread. Microprinting can be found around the portrait as well as
on the security threads.
FINE LINE PRINTING PATTERNS: Very fine lines have been added behind the portrait and on the reverse
side scene to make it harder to reproduce.
COMPARISON: Ink should feel slightly raised. Compare the feel and texture of the paper with other bills
which you know are authentic.
Step 4, continued:
Upon the decision to contact Public Safety, please limit the handling of the suspected bill.
Public Safety will confiscate the bill, and they will place the bill in a protective covering, such as an
envelope.
Public Safety will complete a College incident report, and they will ensure via the Business Office, that the
payment has been flagged and processed properly.
Public Safety and/or the Business Office will complete the “Counterfeit Note Report” found here:
http://www.secretservice.gov/money_receive.shtml
Public Safety will call the local U. S. Secret Service Office or local law enforcement agency, once all steps
are complete.
Please contact me if you have any questions.
DE/cn
40 | P a g e
POS/EPX credit card processing
Closeout Process- Credit Cards
 Visa and MasterCard are the only types of credit cards accepted by the Café.
1) Closing (PM) Food Services Supervisor initiates the process to close credit card activity for the
day. From the Digital Dining Program, reports are run by Food Services Supervisors in the
back office system as follows:
a) Go to “Utilities”
b) Select “Process Registers”
a. Process Credit Card Authorizations
c) Go to Reports – Print Credit Card Summary Report
d) Go to Reports – Print Credit Card Detail Report
 The closing PM Food Services Supervisor processes the end of day credit card transactions
for closeout of the business day. All signed credit card receipts, the reports from POS (c,
d), and a calculator tape of totals is submitted to the Café Conference Center and Food
Services Manager II for processing and reconciliation with EPX report(s).
 The Café Conference Center and Food Services Manager II will reconcile credit card
transactions between the EPX and Daily Revenue System Report (POS) reports daily.
 The credit card activity period is from 8:00a.m. – 6:30p.m. The EPX report is available
two days after the activity period and available for settlement. Reports not matching must
be resolved prior to deposit. Once the EPX report is verified to the activity, both reports
and the credit card receipts are submitted to the Business Office for deposit.
 Credit card refunds are returned within 2-3 business days. The Café Conference Center
and Food Services Manager II will produce the refund in the EPX system upon request by
Food Services Supervisor. Credit card refunds are only conducted on Tuesdays.
*Some variation may occur due to weekends, holidays, etc. but should reflect one day of activity.
2) The Café Conference Center and Food Services Manager II will run an EPX Report as
follows:
Website: https://websuite.epx.com/. Log into merchant area. Once IN THE system, click
on “Reports.” Select the report under Credit Card category titled “Merch - Credit Card
Settlement Report.”
a. Select the frequency. Can be one time, or set up to automatically run daily.
b. Select the time zone.
c. Set the schedule time (a prior time if running a current report, or a specific time prior to
needing the report).
41 | P a g e
d. Set the start and end date as required.*
e. Status should be marked “Enabled.”
f. Save your parameters. Note: can have one report for “on-demand” reports set up and
another parameter set up for ongoing daily reports.
g. Expand + next to Credit Card Settlement line item to expand the menu. Reports in queue
will show up as pending. Collapse and expand the report (+) until the report is marked as
“Completed” with the date and time stamp.
h. Open the report by selecting the “Report” link on the right of the line. Open, save the
report as needed (EPX only saves 7 days of activity), and print the PDF report.
Note: The EPX report date is for the current date, but reflects previous credit card
processing activity.
i. Fraud control reports may indicate problems with credit card processing. Check under
Utilities>Fraud Control>Fraud List. Items that are suspect are held until released. If
activity is there, research the item. If it is a legitimate sale or refund, click the down arrow
next to “hold” and change to “release.” Print a copy to provide as backup to the daily work
to account for the discrepancy. Save the record. These transactions will appear in the
next day’s EPX report.
3) Stamp the EPX and Daily Revenue System Report (POS) reports with Approver/Business
Office stamp; sign as Approver.
4) Hand write the amount(s) of credit card deposits next to appropriations (20246-05-
Stanton; 20246-04 Wilmington) on the EPX and Daily Revenue System Report (POS)
report.
 Make a copy of both of the reports. Deliver originals to the Business Office. Business
Office cashier will sign on the Business Office line of stamp, and will immediately provide a
copy of the signature page of the EPX and Daily Revenue System Report (POS) reports to
Approver. Business Office retains original EPX and Daily Revenue System Report (POS)
reports. A Banner receipt is generated by the Business Office Cashiers, and is filed with the
backup documents in the office of the Café Conference Center and Food Services Manager
II.
 In the event that the Café Conference Center and Food Services Manager II is unavailable
to run the EPX reports, the Management Analyst II or the CCP Assistant Director can serve
as back up.
42 | P a g e
Employee Training
A goal of the unit is to provide continuous feedback and

improvement through training of unit staff members, which
may include professional and personal development.
43 | P a g e
Daily Line Meetings/Training
Policy: Daily line meetings will be conducted in each operating unit as directed by an appointed
key employee.
Procedure:
1. Line meetings are most effective during the 5-10 minute period prior to opening for
lunch/dinner.
2. These meetings are conducted in the front of the house, so that ALL employees may
attend. It is also important for non-culinary staff (utility, office personnel, etc.) to attend
because the knowledge acquired during the meeting must be consistent throughout the
operation.
3. In the event the unit does not close between AM and PM hours, a designated employee
can be available to respond to customers’ needs during the duration of the meeting.
4. The format for these meetings should include:
a. Menu specials for the day
b. Combo specials along with proper pricing
c. Upcoming events in the Café that management would like the employees to promote
and catering.
d. Unit specific details for the day (special prep assignments, additional cleaning, etc.)
e. Employee acknowledgements (birthdays, employment anniversaries, etc.)
f. Customer focus for the day.
5. Employees should be encouraged to participate at the meetings by discussing menu items
they have prepared or questions they have on material discussed.
6. The meeting also encourages employees to be conscious of timing and to be prepared to
serve customers immediately after the meeting.
7. The knowledge acquired at this meeting shows customers that our staff is informed of the
operation and product they are serving.
8. Twice monthly a safety topic should be discussed at the meeting. Employees should
receive a brief handout related to the training and must sign off on a training attendance
sheet that they have attended or received the training material
44 | P a g e
Training Schedule 2016
Food Safety Physical Safety

January Foreign Objects in Food Fire Safety/Emergency Evacuations
January Food Security
February Food Allergies Back Injury Prevention
March Thawing Food Knife Safety
April Receiving and Storing Actions for Emergencies:
Slip, Trip and Fall
May Sanitizing Food Serfaces Burn Prevention
June Washing Pots and Pans Injury and Illness Response
July Preventing Cross-contamination Equipment Safety
August Handwashing/Glove Use
September Calibrating and Use of Thermometers Bloodborne Pathogens
October Cooking Temps PPE Training
November Cooling Food Chemical Hazard
December Reheating Food Lockout/Tagout
45 | P a g e
Daily Reporting
• Absentee Calendar
• Cashier Sheets w/ Daily Cashier Log
• Daily Deposit Checklist
Weekly Reporting
• Weekly P&L statement w/ Variance Explanation

• Labor Report and/or Labor Calculator
• Purchase Tracker
• Weekly Sanitation/Safety Guides
• Waste Sheets
• Cashier Sheets w/ Daily Cashier Log
Monthly Reporting
(to be compiled in monthly files)
• Freezer Temperature logs

• Refrigerator Temperature Logs
• HACCP Food Temperature Logs
• Pest Activity Log
• Monthly Trainings (Food Safety, Physical Safety, Operational, etc.)
46 | P a g e
I certify that I have read and have been provided a copy of the Delaware Technical
Community College’s Food Service and Conferencing Policy and Operations Manual. I agree to
follow the policies and procedures as outlined in this document and understand that signing
this page will serve as my understanding of specific policies, namely:
 Attendance and Punctuality Policy

 Special Operating Procedures
 Uniform Policy
 Handwashing Policy
 Cash Register Guidelines (as applicable)
 Payment Processing Procedures (as applicable)
A copy of this signature page will be placed in my Human Resources personnel file.
Signature: Date:
Witness: Date:
47 | P a g e
Appendix Documents
48 | P a g e
Absentee Calendar
49 | P a g e
Cashier Appointment Letter
MEMORANDUM
TO: File
FROM: Paul T. Morris, Jr.

Director, Corporate & Community Programs
DATE: July 9, 2013
RE: Café Cashier Appointment Letter
As referenced in the Payment Processing Procedures, the following individuals have been
appointed and have accepted roles as cashiers at the Stanton/Wilmington campus:
Tammy Rogers (W)

Keira Patton (S)
Kelly Brown (W)
Keisha Atkinson (S)
50 | P a g e
Cashier Sheet (DRAFT-Updated w/ BO elements)
Cashier Sheet
CASHIER SHIFT REGISTER
DATE_____________________
REPORT
OPENING BANK CLOSING BANK READING Actual Difference
Cash $ $ $
CASH CASH Checks $ $ $
100/50 100/50 Visa $ $ $
20 20 Mastercard $ $ $
10 10 TOTAL REVENUE $0.00 $0.00 $0.00
5 5 OVERRINGS
1 1 REFUNDS
$ ‐ $ ‐ CASH SUM M ARY
TOTAL CASH SALES $ ‐ $ ‐ $ ‐
Rolled Coins Rolled Coins
Quarters Quarters CHARGE SUM M ARY
dimes dimes TOTAL CHARGE SALES $ ‐ $ ‐ $ ‐
nickels nickels
pennies pennies $ ‐ OVER/SHORT
$ ‐ $ ‐
Loose Coins Loose Coins
Quarters Quarters Customer Count
dimes dimes
nickels nickels
pennies pennies $ ‐
$ ‐ $ ‐
cashier initial cashier initial
supervisor initial supervisor initial
POS Cash Register report
Signed credit card receipts separated by Visa, MC ‐ totaled with calculator tape, stapled
POS Credit Card Batch Detail report and Summary
Refunds tallied, totaled with calculator tape, stapled and signed
Cash drawer funds secured in safe; deposit activity completed
Register area
Copy of QuickBooks daily sales sheet to BO
Banner receipt on daily activity received from BO for file
Incident Report completed (if required)
51 | P a g e
Cashier Sheet (Original version)
Cashier Sheet
CASHIER______________ REGISTER__________ SHIFT______________
OPENING BANK CLOSING BANK POS READING
CASH CASH
100/50 100/50 TOTAL REVENUE
20 20
5 5
2 2
$ ‐ $ ‐
Rolled Coins Rolled Coins OVERRINGS

Quarters Quarters REFUNDS
dimes dimes
nickels nickels CHARGE SUM M ARY
pennies pennies $ ‐ Charge Card Actual Register Reading
$ ‐ $ ‐ VISA
MASTERCARD
Nickel Nickel
Penny Penny TOTAL CHARGE SALES $ ‐ $ ‐
$ ‐ $ ‐
TOTAL $ ‐ TOTAL $ ‐
total register receipts
opening bank $ ‐ actual charge meals $ ‐

overrings/refunds
Total Cash Sales $ ‐ Total Adjusted Cash Sales $ ‐

cashier initial______ cashier initial______ OVER/SHORT
supervisor initial_____ supervisor initial_____
Customer Count
52 | P a g e
Cost Comparison for New Salad Bar and Deli
Cost Comparison for New Salad Bar and Deli
Column1 Column2 Column22 Column3 Column4
Item Sysco UPC Code U.S. Food UPC code

Chopped Romaine 1.97 # 2189819 2.04#/ 6/2# no split 6189021
Spring Mix 3.88 # 3629433 3.01 # 2326445
Chopped Salad Mix 1.30 # (split per bag) 1675602 1.30#(split) 9332305
Corn (froz) for roasting 3.15 per 2.5# bag 1435221 2.99 per 2.5# bag 9328444
Avocado (frozen halves) .76 ea 6297594 .71 ea 6619316
12" Tortilla (for fried strips) 2.68 per dz. 6962961 2.37 per dz. 2822898
Light tuna (tongol) 14.73/ 66oz can 8682692 12.25 8346892
Green Beans(froz) 2.94/per bg 2282283 2.25 per 2# bag 3327699
Red Bliss Potato 19.75/ 50# bag 1254069 19.19/ 50#bag 9332206
Black Olive 8.54/ #10 can 873117 7.42/ #10 can 7333479
Nicoise Olive 7.48/ 8oz jar 3188976 86.26/11# = 3.92/ 8 oz 61291
Kalamata Olive 23.56/ 4.4# container=5.35# 5429766 16.06/ 1.5KG= 4.86# 7463482
Boiled Egg 46.43/ 20# 6652935 25.59/ 10# 827477
Tomato 28.70/ 5X6 bulk 1105733
Red Onion jumbo 25.25 / 25# 8313967
Baby shrimp P&D ckd 100/1502/5# 64.65 cs 1344803 59.40/ 2/5# 9446444
Pico de Gallo 52.40/cs 4.37/17.6oz 5237056 26.97/ 2/5# 694257
Jicama 3.23# 1299742 1.22# 3010691
Diced Turkey ( white) 2/ 9# 5.05# 6109724 2/5# 3.10# 7318975
Fresh Strawberry 5.71 # 6235501 6.12# 3331535
Green onion icels 6.03 ea/ 2# 7350788 6.21/ 2# 8187270
Sliced Almonds 10.05# 6814594 10.33# 8888646
Diced Ham .375" dice 36.50/ 1/10# 2253359 3.82# / .25" 4/2.5#pk 8052391
Smoked Gouda 5.28# / 2/6# 2393049 5.73#/ 2/6# 3353919
Pasta Rotini/Spiral 32.80cs/ 2/10# 4879367 27.65 cs/ 2/10# small s 6328009
Cucumber 27.80/ 50‐55 ct 1000314 24.85 6578983
Carrot shredded 9.06ea/ 5# 6523542 14.27/ 5# 4010401
Green Peas (froz) 31.90/ 20#cs 1314657 24.76/ 20#cs 8328247
Chicken Cvp Brst Wbhl B/I Rnd1.53#/ 4/10# 1889542 1.71#/ 4/10# 2804821
Zuccini Medium fresh 24.20 cs/ 1/2 bu 4517421 16.61/ 20# 3016342
Roasted Red Pepper 41.05/ 6/3kilo 6254288 36.00/ #10 cans 8429052
Mushroom fresh medium 10# 1182211 15.85/ 10# 5700315
Hummus 2.95#/ 4/.5gl 3958717 3.71#/ 2/4# 2554244
Feta Cheese 3.67#/ 2/9# 7403381 3.54#/ 2/5# bag 4909511

Pita 7" .287ea/ 5/24ct 2385946 .232ea/ 12/10ea 5278924
Shredded Cheddar 13.55/ 5# 2404135 15.74/ 5# 1332642
cilantro 9.60/ 8oz 1974518 6.61/ 1# 9326430
Lime Juice fresh squeezed 5.25 qt 3865730 4.05 qt 4293288
BBQ Sauce dispenser pk 44.81 2/1.5 gl 5920855 40.60 2/1.5 gl 1318781
Corned Beef top rnd ckd C/O 5.71#/ 2/5‐7# ea 1348226 4.15#/ 2/6# 9418419
Buttermilk Ranch Dressing gal 14.07/ gl 4488912 15.15/ gl 1317841
Balsamic Vinagrette gallon (ke12.69 gl 78772328 11.86 gl 8284457
Italian Dressing gallon 12.47/gl 4003687 10.49 gl 6125462
American Cheese 2.53#/ 4/5# 9035775 3.15# 4/5# 8340770
Swiss 4.11#/ 6‐8# avg 1101930 4.24# 2/8# 8404014
Provolone 2.73#/ 6#avg 7484512 2.92# 2/6# 3382520
Cheddar Block 5.40#/ 10#avg 2534535 3.66# / 10# 2216455
Ciabatta baguette41.15cs/ 80 serv .51e 8694384 4" square .46ea 176891
Croissant (marg sliced 2.2oz) 58.10 cs/ 144/ .40ea 7318900 .61 ea 48/2oz 3006160
Pretzel Roll .77 ea/ 80 cs 7475858 .68 ea 80/4oz 5205331
Lays Chips 1oz .23 ea 6163141 .34ea 9315128
Dinner Roll .19 ea/ 240 per cs 5860042 .25ea 5914320
53 | P a g e
Food Services Supervisor Appointment Letter
MEMORANDUM
TO: File
FROM: Paul T. Morris, Jr.

Director, Corporate & Community Programs
DATE: July 9, 2013
RE: Café Food Services Supervisor Appointment Letter
As referenced in the Payment Processing Procedures, the following individuals have been
appointed and have accepted roles as supervisors at the Stanton/Wilmington campus:
Fern Bishop (S)

Dion Dupree (S)
Vacant (W)
Vacant (W)
Gary James, Conference Center and Food Service Manager II, may also perform duties in a
supervisory capacity.
54 | P a g e
Freezer Temperature Log
Freezer Temperature Log
Location_________________________________________
*Use a separate sheet for each Freezer unit
*Temperature should be 0 degrees or under (for sub zero units) during times of limited use.
Product needs to be below 32 degrees to remain frozen. Check once per day (i.e. opening of unit)
*If temperature is out of range, complete corrective action
Month________________________Year______
Date Time Temp. Corrective Employee Initials
Action
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
55 | P a g e
HACCP Food Temperature Log
HACCP Date______________
FOOD TEMPERATURE LOG
Station___________________________
Step 1‐ Make sure thermometers are cleaned, sanitized and calibrated
Step 2‐Take internal COOKING temps of food (chart for recommended temp is attached)
Step 3‐ Take temp of food after HOLDING in service for two hours and every two hours after
Step 4‐ Hot foods that are leftover need to be cooled properly(cooling procedures attached)
If closing unit immediately after placing product in cooling area, complete area at bottom of sheet explaining procedure taken.
Step 5‐ If food falls out of temp within the two hour window, it is safe to reheat ONCE to proper temperature(explain in HACCP correction area of document.)
If food falls out of temp longer than the two hour window, the food must be discarded(unsafe to serve)
Step 6‐Give sheets to manager daily. Keep sheets on file for one year
Colum Column2
Column1 n2 2 Column3 Column4 Column5 Column6 Column7 Column8 Column9 Column10Column11Column12Column13Column14Column15Column16Column17
Emplo
yee
Product initials Cooking internal temp Holding Temperatures Cooling Temperatures Reheating temperatures
Temp Temp Temp
Served (>140 or 2 hrs 6 hrs Start 2 hrs 6 hrs (40 Start Temp
Time Temp Time <40) Time Temp Time Temp time Temp (70<) <) time Final Time (>165)
56 | P a g e
Labor Calculator
HRS TOTAL Fringe Payroll Work Comp TOTAL
EMPLOYEE RATE WRK BASE Benefit(11%) Taxes 9% 8% LABOR
9.85 40 394.00 43.34 35.46 31.52 504.32
7.99 12 95.88 10.55 8.63 7.67 122.73
10.44 37.5 391.50 43.07 35.24 31.32 501.12
10.3 37.83 389.65 42.86 35.07 31.17 498.75
8.5 16.5 140.25 15.43 12.62 11.22 179.52
0 0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
47.08 143.83 1411.28 155.24 127.02 112.90 1806.44
VACATION XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00 0.00 0.00
HOLIDAY/sick XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
0.00 0.00 0.00 0.00 0.00
TOTAL 47.08 143.83 1411.28 155.24 127.02 112.90 1806.44
57 | P a g e
Labor Report
Employee Name xxxxxxxxxx
Status (F/T, P/T) xxxxxxxxxx
Hrl y hrs hrl y OT mgt hrs pai d hol i d te mp hrs te mp OT hTotal Hrl y
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
Monday 1/14/2013 7. 5 4 11.50
Tues day 1/15/2013 7 7.00
W ednes day 1/16/2013 6 6.00
Thurs day 1/17/2013 7. 5 7.50
Friday 1/18/2013 7. 5 7.50
Saturday 1/19/2013 0 0.00
Sunday 1/20/2013 0 0.00
Wee kly T otal 35.5 4 0 0 0 0 39.50
Budget 0 0 0.00
Variance 35.50 4.00 0.00 0.00 0.00 0. 00 39.50
58 | P a g e
Pest Activity Log
This form is to be used by the kitchen staff in the event there is a pest problem. It serves as communication to management as
well as facility services and will initiate necessary action for pest control services.
Pest Activity Log
Date Time Sighting/Activity Location Comments Manager Technician
Initials initials
59 | P a g e
Purchase Tracker
This form is to be used on a daily basis as a working tool to control product cost. Based on related sales and budgeted food cost
percentage, it will show the actual food cost percentage according to day of the week as well as vendor. This will allow
management to make necessary adjustments to purchases and to show a history of vendor related purchases.
PURCHASE TRACKER
Friday Monday Tuesday Wednesday Thursday Week Total
31-Aug 3-Sep 4-Sep 5-Sep 6-Sep
Amoroso $0.00
Dairy $11.00 $11.00
U.S. Foods $155.00 $1,594.00
Sysco $1,266.00 $1,695.00
Bagel $40.00 $429.00
tropicanna $133.00 $133.00
Produce $150.00 $50.00 $56.00 $256.00
$0.00
Pepsi $400.00 $400.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$305.00 $1,316.00 $240.00 $0.00 $400.00 $2,261.00
Enter Budgeted Food Cost 36%

Actual Budgeted Budgeted Actual Sales Beginning
Purchases Purchases Sales Inventory $10,000.00
Friday $ 305.00 $ 323.10 $ 900.00 $ 1,450.00 Purchases $2,261.00
Monday $ 1,316.00 $ 430.80 $ 1,200.00 $ 1,100.00 + or - Transfers $0.00
Tuesday $ 240.00 $ 430.80 $ 1,200.00 $ 1,250.00 Credits $0.00
Wednesday $ - $ 430.80 $ 1,200.00 $ 1,530.00 Sub Total $12,261.00
Thursday $ 400.00 $ 430.80 $ 1,200.00 $ 1,100.00 Ending Inventory $10,000.00
Weekly Totals $ 2,261.00 $ 2,046.30 $ 5,700.00 $ 6,430.00 Total Usage $2,261.00
Actual Sales $6,430.00
Food Cost % 35.16%
Café sales Add. Sales Total

Friday $ 1,200.00 $ 250.00 $ 1,450.00
Monday $ 1,100.00 $ 1,100.00
Tuesday $ 1,250.00 $ 1,250.00
Wednesday $ 1,530.00 $ 1,530.00
Thursday $ 1,100.00 $ 1,100.00
60 | P a g e
Refrigeration Temperature Log
Refrigeration Temperature Log
Location_________________________________________
*Use a separate sheet for each refrigeration unit
*Temperature should be 40 degrees or under during times of limited use. Check once per day (i.e. opening of unit)
*If temperature is out of range, complete corrective action
Month_______________________Year______
Date Time Temp. Corrective Action Employee Initials
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
61 | P a g e
Variance of Budget to Actual Explanation
Variance of Budget to Actual Explanation
Week 1 Week 2 Week 3 Week 4 Week 5
Sales/Revenue
Product Cost
Labor Cost
Controllable
Non Controllable
62 | P a g e
Vendor List
Vendor List
Unit Account
Vendor Name Number Contact Number Sales Rep Delivery Day Online info
1‐800‐927‐6410 ext 9688
Sysco Foods Fax‐410‐677‐5599 Dan DeMichele cell 302‐494‐0911 Mon and thurs
U.S. Foods 1‐800‐336‐3313 ext 1646 Denise Riddell cell 1‐610‐496‐5659
Debbie Zeil cell 218‐9570
office 761‐8697
Pepsi 1‐800‐963‐2424/ 764‐6770 Dana cell 218‐0635
Pepsi Repair 4543190 1‐800‐562‐6800
Amoroso Bakery 292 3856 1‐800‐377‐6557

P.K. Food 302‐656‐5540
American Beauty 1‐484‐459‐4164 Mike
Diamond State Party Rental 777‐6677
EMR 322‐1179
Linen of the Week 322‐2136
63 | P a g e
WASTE SHEET
DOCUMENT EVERYTHING YOU ARE DISCARDING BELOW
Item Date Initials
Please submit to office at the end of each week
64 | P a g e
Weekly P & L Statement
Unit Name: Delaware Tech Stanton

General Mgr: Gary James
Month: January
Financial Period: 1
Week 1 Week 2 Week 3 Week 4 Week 5 Actual Total Forecast Budget
Net Sales $ 5,600 $ 5,500 $ 6,100 $ 4,600 $ 6,430 $ 28,230 $ 25,400 $ 24,806
Other Revenue $ - $ - $ - $ - $ - $ - $ -
Total Sales & Revenue $ 5,600 $ 5,500 $ 6,100 $ 4,600 $ 6,430 $ 28,230 $ 25,400 24806
Product Cost $ 2,100 37.5% $ 1,896 34.5% $ 2,210 36.2% $ 1,899 41.3% $ 980 15.2% $ 9,085 32.2% $ 10,100 39.8% $ 8,750 35.3%
Labor Cost $ 1,800 32.1% $ 1,515 27.5% $ 111 1.8% $ 1,566 34.0% $ 5,636 87.7% $ 10,628 37.6% $ 11,800 46.5% $ 14,886 60.0%
Controllables $ 600 10.7% $ 675 12.3% $ 456 7.5% $ 1,455 31.6% $ 655 10.2% $ 3,841 13.6% $ 895 3.5% $ 3,424 13.8%
Non-controllables $ 400 7.1% $ 151 2.7% $ 654 10.7% $ 544 11.8% $ 231 3.6% $ 1,980 7.0% $ 1,200 4.7% $ 1,355 5.5%
Total Cost $ 4,900 87.5% $ 4,237 77.0% $ 3,431 56.2% $ 5,464 118.8% $ 7,502 116.7% $ 25,534 90.4% $ 23,995 94.5% $ 28,415 114.5%
Profit/Loss $ 700 12.5% $ 1,263 23.0% $ 2,669 43.8% $ (864) -18.8% $ (1,072) -16.7% $ 2,696 9.6% $ 1,405 5.5% $ (3,609) -14.5%
65 | P a g e
Weekly Sanitation Guide
Weekly Sanitation Inspection Guide
Back of House
Condition Pe rson Targe t Comple tion
` Are a /e quipme nt ( OK or X) Comme nt Corre ction re sponsible Date Date
Conve ction ove n‐ fre e

of b ui l t on de bri s , ra c ks
s t ur dy a nd c l e a n,
ma i nt a i ns prope r
t e m p(c a l i bra t e d), fa n i n
worki ng orde r a nd fre e of
1 de bri s
S t eamer‐ c l e a ne d,
s a n i t i t i ze d, a nd fre e of
l i me bui l d up. Ga s ke t s
c l e a n a nd i n good
2 c on di t i on
Rang e‐ c l e a ne d a nd

fre e of bui l d up, AL L pi l ot
l i gh t s i n worki ng orde r, a l l
burne r gra t e s c l e a n a nd i n
3 pl a c e
S licer‐ c le ane d,

sani ti ze d, uni t take n apart
and c l e ane d dail y, blade
sharpe ne d we e kl y,
profe ssionall y sharpe ne d bi
monthly, powe r c ord in
good c ondi tion (not fraye d
4 or tape d)
3 p art sink‐ c l e a ne d

a nd s a ni t i ze d a ft e r e a c h
re fi l l , pl umbl i ng i n worki ng
orde r, s t urdy l e gs a nd
dra i ns t ha t ope n/ c l os e
5 prope rl y
prep sin k‐c l e a ne d a nd

s a n i t i ze d a ft e r e a c h re fi l l ,
pl umbl i ng i n worki ng orde r,
s t ur dy l e gs a nd dra i ns t ha t
6 ope n/ c l os e prope rl y
bo t t o m sh elv es‐
c l e a ne d, s a ni t i ze d, fre e of
7 s pi l l s , prope rl y a t t a c he d
ov erhead shelv es‐

c l e a ne d, s a ni t i ze d, fre e of
8 s pi l l s , prope rl y a t t a c he d
P rep t ab le‐ c l e a ne d,

s a n i t i ze d, fre e of s pi l l s a nd
c l ut t e r, l e gs c l e a n a nd
9 fi rm l y a t t a c he d
co o ks t able c l e a ne d,

s a n i t i ze d, fre e of s pi l l s a nd
c l ut t e r, l e gs c l e a n a nd
10 fi rm l y a t t a c he d
Handsinks, s oa p
di s pe ns e r,a i r drye rs , t o we l
di s pe ns e rs a re c l e a n a n d
i n good worki ng c ondi t i on,
11 ma i nt a i ne d a nd a c c e s s i bl e
Drain s‐ c l e a ne d,
s a n i t i ze d, fre e of odors a nd
de bri s , dra i ns prope rl y, no
12 obs t ruc t i ons
Ice machin e‐ c l e a ne d
a nd s a ni t i ze d i c e t ra y
me c ha ni s m , door a nd b ox
c l e a ne d a nd s a ni t i ze d, uni t
dra i ne d a nd t horoughl y
13 s a n i t i ze d 2 x pe r ye a r
Trash containe rs
c l e a n a nd e m pt i e d a s
14 ne e de d
Hood syste m c l e a ne d,
on a re gul a r ma i nte na n c e
s c he dul e , a nd prope r
s hi e l de d l i ght i ng i f
15 a ppl i c a bl e
Food storage
containe rs and
bins‐ c l e a n wi t h t i ght
fi t t i ng l i ds a nd
16 fre e of c ra c ks
Front of House
Ene rgy drink box ‐
gl a s s , ga s ket, s hel ves
a nd wa l l s of uni t
1 c l ea n
Cappucino machine ‐
pr oduc t i n da te, i ns i de
2 wi ped c l ea n
Coffe e machine ‐
pr oduc t i n da te a nd
i ns i de/outs i de of uni t
3 wi ped c l ea n
Froze n drink
machine ‐ pr oduc t i n
da te, wor ki ng pa r ts
c l ea ned & s a ni ti zed..
4 Uni t wi ped c l ea n
Pizza warme r‐
hea ti ng el ement i n
wor ki ng or der . Ra c ks ,
gl a s s a nd uni t c l ea n
5 a nd s a ni ti zed
Hatco W arme r‐

c l e a ne d a nd fre e of bui l d of
food pa rt i c l e s , l i ght i ng a nd
6 he a t i ng e l e me nt s i n ord e r
G ri ll‐ c l e a ne d a nd

s a n i t i ze d a t t he e nd of
s hi ft , t e m p c orre c t a nd
c a l i bra t e d prope rl y.
7 Sa n i t i ze r buc ke t a t s t a t i on
Toaste r‐ c l e a n a nd fre e

8 of c rumbs a nd ot he r de bri s
De li‐ c l e a ne d a nd

s a n i t i ze d, uni t door ke p t
c l os e d whe n not i n us e ,
ma i nt a i ns prope r 4 0 o
t e m p. c ut t i ng boa rd a re a
s a n i t i ze d a ft e r e a c h us e .
9 Sa n i t i ze r buc ke t a t s t a t i on
10 Tray line ‐ c l e a ne d, s a ni t i ze d
11 Counte rs‐ c l e a ne d, s a ni t i ze d
Condime nt are a‐ fre e

of s pi l l s a nd a ppropri a t e
12 c on t a i ne rs us e d
Dairy counte rtop
re frig.‐ c l e ane d,
sani ti ze d, glass and gaske ts
13 c l e an and i n good c ondi tion
Re giste r stands‐
c l e a ne d, fre e of c l ut t e r.
Sa n i t i ze r buc ke t a t s t a t i on
14 for t a bl e c l e a ni ng
Salad station‐ c l e a ne d,
s a n i t i ze d, drop i n
c on t a i ne rs c l e a ne d a nd i n
goo d c ondi t i on(re pl a c e
c hi ppe d or broke n pa ns )
Re fr i ge ra t i on uni t i s
worki ng prope rl y, food ke pt
15 a t 4 0 o or be l ow
Dining table s and
chairs‐ c l e a ne d a nd i n
goo d c ondi t i on,
t a bl e s /c ha i rs not
a c c e pt a bl e t a ke n out o f
16 s e rvi c e
Condime nt Station‐
Cl e a ne d, s a ni t i ze d a nd fre e
of b ui l d up. Condi me nt
pumps a re c l e a ne d,
worki ng prope rl y a nd ke pt
17 fi l l e d
De e p Fat Frye r‐
c l e a ne d we e kl y, fre e of
18 l e a ks a nd bui l t on gre a s e
19
Refrigerat ors, Freezers, Storage Areas, Locker Area
W alk‐ in and re ach in
re frige rations ‐ c l e a n
wa l l s a nd fl oors . Food o n
s he l ve s a nd/or c a rt s a t
l e a s t 6 " a bove t he fl oor.
1 Cl e a n a i r c urt a i n
W alk‐ in fre e ze rs

c l e a n a nd mi ni ma l i c e
bui l d‐up. Al l food on
s he l ve s , c a rt s ; a t l e a s t 6 "
a bove t he fl oor.Cl e a n a i r
2 c urt a i n
D ry s torage are a
clean , co o l, dr y , f r ee o f
em p t y bo x es. All it em s at
3 least 6 " abo v e t h e f lo o r .
R e ce iving are as
clean , f r ee of em p t y bo x es
an d t r ash .
Dressin g roo m and

lockers ‐ Fa c i l i t i e s t o
s t or e AL L c l ot hi ng a nd
pe rs ona l be l ongi ngs .
Not hi ng s t ore d i n food p re p
5 a nd s e rvi ng a re a s
Maint enance
Floors, Floormats,
Base boards, W alls,
1 Ce ilings cle an
2 Prope rly working drains
Mops and brooms
s t or e d prope rl y. No fre e
3 s t a n di ng wa t e r i n buc ke t s
Ve ntilation syste m
4 i n p rope r worki ng orde r
Loading dock fre e of
wa s t e a nd e mpt y boxe s .
Gre a s e di s pos a l drums i n
goo d c ondi t i on fre e of
l e a ks a nd s pi l l s . Ti ght
5 fi t t i ng l i ds i n us e .
No pe st infe station.

Us e of pe s t l og c urre nt a nd
6 a va i l a bl e t o e m pl oye e s
66 | P a g e

Coffee SHop Employee Manual 3

Uploaded by

Copyright:

Available Formats

Coffee SHop Employee Manual 3

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Coffee SHop Employee Manual 3

Uploaded by

Copyright:

Available Formats

Delaware Technical Community College

Food Service and Conferencing

ATTENDANCE AND PUNCTUALITY POLICY 5

EMPLOYEE STATION DUTIES 13

GRILL STATION DUTIES (AM AND PM) 14

MARKETING AND SIGNAGE 26

STATION MENUS, PRICING AND COST CONTROL 27

THE NEW DELI 28

CASH CONTROL AND GENERAL PAYMENT PROCESSING 32

CASH REGISTER GUIDELINES 33

DAILY LINE MEETINGS 44

Unit policies are provided as a guide for expectations in attendance,

PROVIDE NOTICE WHEN LATE OR ABSENT*

If an employee will be late or unable to report to work, he or she must:

REQUESTS FOR TIME OFF:

VERBAL COACHING AND COUNSELING:

I have read and understand this attendance policy.

8. Harassment and discrimination of any kind will not be tolerated.

This phrase is to be posted by the kitchen/cashier phone and spoken when

An immaculate appearance is required and basic personal hygiene should be practiced

*Determination of proper uniform is at the discretion of management. Currently all café

• Facial jewelry may not be worn in any area of the operation.

• Watch with tight fitting band, no bracelets.

5. ONLY use approved handwashing sinks.

Duties Policy Notation

Make sure the specials of the day sign is

Sanitize all stations

Monday, Tuesday and Thursday

Duties Policy Notation

Additional assigned duties Check soup levels and napkin supply.

Sanitize all stations

Save any leftover product for next few days.

Monday, Tuesday and Thursday

Duties Policy Notation

Save any leftover product for next few days.

Monday, Tuesday and Thursday

Duties Policy Notation

Take out remaining trash, set up trash cans for

Monday, Tuesday and Thursday

Monday – Coke, Balford (put milk in cooler)

Tuesday- Sysco, perishables and dry storage

Wednesday – Balford (put milk in cooler)

Friday – Sysco / Balford (put milk in cooler)

Duties Policy Notation

Assist in kitchen with prep and dishes.

Cut pies and cake for lunch/evening

Practice customer service skills.

Monday, Tuesday and Thursday

Duties Policy Notation

Practice customer service skills.

Monday, Tuesday and Thursday

All signage and marketing efforts must be approved in

This section provides information on salad and deli

3) Your spread Mayonaise, Mustard, Honey Mustard, Horseradish Mayo

Substitute an upscale bread Ciabatta, Croissant, Baguette, Pretzel Roll $ .50

Salad Action Station

BBQ Ranch Chicken Salad

Shrimp and Avocado Salad

Balsamic Berry Turkey Salad