1.
Handbook Introduction
2.
Purpose of Business
3.
Facility
Included Equipment
Excluded Equipment
4.
Membership
Membership Plans
Membership Fees
Requirements
5.
Services
6.
Scheduling-kitchen-use
Booking Procedures
Cancellation
Payment
Extension or Overage
7.
Kitchen Rules
Kitchen Supplies
Arrival and Sign-in
Parking and the Neighborhood
Loading and Unloading Procedures
Personal Items
Hygeine
Bathroom Access
Internet and Telephone Access
Children Families and Pets
Building-security
Prohibited Activities
Departure
Failure to Secure
8.
Shared Use Procedures
9.
Equipment Use Rules
Shared Use
Reservation
Training and Limitation of Liability
Safety
Use in Kitchen Areas
Non-removal
Specific Usage Instructions
10.
Equipment Guides
Fryer
Microwave
Ovens
Rangetops
Slicer
Small Appliances
Hoods
Charbroiler
11.
Food-storage-during-session
Cold Storage
Hot Storage
Dry Storage
Food Safety Procedures
Food-Borne Allergies
12.
Cleaning-procedures
Member-performed Cleanup
Included Supplies
General Procedures
Trash Handling
Specific Cleaning Procedures
Dishes and Utensils
Four-Step Cleaning Process
Workstations
Carts and Racks
Floors
Sinks
Cleaning Checklist
Daily Checklist
13.
Damage
Definition
Reporting
Charges
14.
Emergencies
First-aid
Fire
Security
Building-evacuation
15.
Inter-session-storage
Storage-options
Storage-procedures
16.
Events
17.
Catering
18.
Member Portal
19.
Incubator Services
Deliveries
Acceptance
Vendor Accounts
Business Consulting
Business Promotion
Networking
Events
Clear History
Built with
Grav
- The Modern Flat File CMS
Handbook Introduction
Equipment Guides
Slicer
Slicer
Content