Hot Choco Manual October2018 (Oman)

JOLLIBEE FOODS CORPORATION
HOT CHOCO MANUAL

JOLLIBEE OMAN
HOT CHOCO MANUAL
Code: Revision No.: 00 Issue No.: 01
Date of Issue: Supersedes: Page No.: 1 of 13
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:
HOT CHOCO
I. GOLD STANDARD QUALITIES
PRODUCT
A smooth and rich blend of Hot Chocolate.
DESCRIPTION
SERVING
170°F – 190°F
TEMPERATURE
APPEARANCE and
• Dark chocolate in color
COLOR
TEXTURE • Slightly thick, slightly coarse
• Creamy, rich chocolate flavor and aroma
FLAVOR and AROMA
• Slightly bitter with the right level of sweetness
CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
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This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
HOT CHOCO MANUAL
Date: Date: Date:
II. LIST OF RAW MATERIAL ISSUANCE
I. RAW MATERIAL
PACKAGING
ITEM NAME
UOI PRIMARY SECONDARY
Cocoa Powder Can
Milk Powder, Full Cream Can
Sugar, refined, white Pack
Corn Flour Box
Salt, refined Pack
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
II. PACKAGING MATERIALS
ITEM NAME QTY IMAGE

Freezer Plastic Bags 100 pcs/ pack
Rippled paper cup 40 pcs / pack
Lid 100 pcs/ pack
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
II. LIST OF EQUIPMENT, FACILITIES, TOOLS AND UTENSILS
ITEM NAME QTY USAGE

1 Pitcher, Measuring #3217 2 qts 1 To transfer water requirement for hot choco drink
To contain newly-cooked hot choco during holding
2 Grindmaster Airpot 2.2L 1
To dispense hot choco
3 Beater, Wire Medium S/S 17.5 1 To stir choco drink mix while cooking
To contain newly-cooked Hot Choco during
4 Stockpot #20 1
transferring to Hot Choco dispenser
5 Burner 1 To cook Choco drink mix
6 Aluminum Pot 39 cm (5 gal) 1 To contain Choco drink mix during cooking

To protect hands from heat when holding cooking
7 Heat Resistant gloves 1
pots during transferring
To monitor stirring time of Choco drink mix during
8 Electronic Timer 1
cooking
9 Weighing scale 1 To weigh all needed ingredients for hot choco
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
III. OPENING PROCEDURE
PROCEDURES
1. PREPARE the PACKAGING MATERIALS
a. Ensure that stocks are enough and ready for the day’s operation.
b. Get required number of paper cups near the Hot Choco dispenser.
c. Place all stirrers and lids in their respective containers.
NOTE:
Observe FIFO. Ensure that packaging to be used is free from defects and other forms of
contamination.
2. PREPARE the PACKAGING MATERIALS
a. Ensure that stocks are enough and ready for the day’s operation.
b. Get required number of paper cups near the Hot Choco dispenser.
c. Place all stirrers and lids in their respective containers.
NOTE:
Observe FIFO. Ensure that packaging to be used is free from defects and other forms of
contamination.
3. SETUP EQUIPMENT
Refer to Airpot manual for the detailed set-up procedures.
4. PREPARE TOOLS and UTENSILS
Sanitize all tools and utensils to be used. Make sure these are completely dried before use.
5. PREPARE the RAW MATERIAL
Ensure that stocks are enough and ready for the day’s operation. Check secondary shelf life of
opened canister of Choco drink powder used, if any.
a. Refer to Attachment A for the preparation of Chocolate Mix Powder
b. Check quality and shelf life of the raw materials prior to use. DO NOT use if with signs of
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
PROCEDURES
spoilage such as:
• Off odor and taste
• With signs of infestations
c. Open the cover of the dispenser.
d. Take out the funnel from the dispenser.
e. Pour the newly cooked Hot Choco inside the dispenser. Capacity of dispenser is 2.2 Liters
(maximum).
f. After pouring, place back the funnel inside the dispenser and close the cover.
g. Bring the dispenser to the Center Island. Hot choco drink is now ready to serve.
h. Monitor holding time of the newly cooked Hot Choco:
HOLDING TIME: 1 hour in Hot Choco dispenser
CRITICAL POINTS!
DO NOT mix a newly-cooked batch with an old batch.
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
IV. BACK-UP PROCEDURE
PROCEDURE
1. Get required packs needed to prepare.
2. Get desired volume of filtered water using measuring pitcher and place in the cooking pot.
3. Cover cooking pot. Set burner to medium flame. Boil water for 7 minutes until briskly boiling.
4. Open a pack of Choco drink mix using kitchen shears.
5. Add the required Choco drink mix once water is briskly boiling. Turn off flame.
6. Activate the timer.

Choco Drink Mix Water Cooking time
1 pack 2 Liters 1.5 minutes
2 packs 4 Liters 2 minutes
• Cooking time starts as soon as Choco drink mix is poured into the boiling water.
7. Dissolve Choco drink mix in boiling water using wire whisk until end of cooking time.
8. Transfer the newly-cooked Hot Choco drink to stockpot.
CONFORME:
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HOT CHOCO MANUAL
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PROCEDURE
9. Open the cover of the dispenser.
10. Take out the funnel/display from the dispenser.
11. Pour the newly cooked Hot Choco inside the dispenser.
12. Place back the funnel/display inside the dispenser after pouring. Close the cover.
13. Bring dispenser and 1/9 food pan with small spatula to center island.
14. Monitor holding time.
• Holding time: 2 hours in Hot Choco Dispenser
CRITICAL POINTS:
> DO NOT mix a newly-cooked batch with an old batch.
> Do follow up stirring of the Hot Choco in the dispenser after 45 minutes using small
spatula. This is done to maintain product consistency in taste and texture.
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
V. OPERATING PROCEDURE
PROCEDURES
1. GET PACKAGING MATERIAL
2. ASSEMBLE ORDERS
Calling Code: Choco
• Using 8 oz. Paper cup:
a. Carefully pour the Hot Choco from the dispenser to the designated cup until it is
approximately 1 cm from the cup’s rim.
▪ SERVING PORTION: 235 – 240 ml
b. Cover cup with lid.
NOTE:
▪ Ensure that lid is securely fastened to the cup’s rim to prevent spillage.
c. Serve Hot Choco with the required napkin and utensil.
▪ SERVING TEMPERATURE: 170 - 190°F
CRITICAL POINT!
▪ Always hold cup at its body and never by the rim.
ASSEMBLY TIME: 30 seconds. This is assemble-to-order (ATO)
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
VI. CLOSING PROCEDURE
1. DISCARD leftovers.
Discard remaining Hot Choco in Hot Choco dispenser by the end of breakfast period. Record
all discarded items.
2. CHECK and READY stocks for next day’s use.
Check opened packs of raw materials. Discard if beyond shelf life by the next day.
Otherwise, keep these stored in their respective storages.
3. CHECK packaging.
Store unused packaging properly on the shelf behind the menuboard or in the stockroom.
For the packaging at the station, tie the primary packaging.
4. CLEAN all tools and utensils.
Bring all used tools and utensils to the back sink. Follow procedures for washing and
sanitizing of tools in the Cleanliness and Sanitation manual.
5. CLEAN the STATION
Clean all equipment used following standard procedures in the Cleanliness and Sanitation
manual.
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
VII. RAW MATERIALS SPECIFICATIONS
ITEM UNIT YIELD LABEL CODE STORAGE / SHELF-LIFE

ISSUE PER UNIT PRIMARY SECONDARY
ISSUE
Cocoa Can Hintz DP + 24 DO + 1 month,
Powder Fine Dark Cocoa Powder months, room temp.
Net Weight 227 grams room temp.
P: MM.YYYY
E: MM.YYYY
Milk Powder, Can Rainbow DP+18 DO + 1 month,
Full Cream Full Cream Milk Powder months, room temp.
Net Content 900 g room temp.
Prod: MM/YYYY
Exp: MM/YYYY
Salt, refined Pack Chowking DP + 6 DO + 3
Salt commi months, months,
1 kg room temp. room temp.
P: DD/MM/YYYY
E: DD/MM/YYYY
Sugar, Pack MPP DP + 2 DO + 3
Refined Pure Refined Cane Sugar years, months,
5 kgs room temp. room temp.
P MM/YYYY
E MM/YYYY
Corn Flour Pack Chowking DP + 3 DO + 1
Cornstarch Flour months, month,
1 kg room temp. room temp.
P DD/MM/YYYY
E DD/MM/YYYY
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
ATTACHMENT A
PREPARATION OF CHOCOLATE POWDER MIX
1. Prepare the needed ingredients. Refer to table below for the correct amount of ingredients
based on batch requirement.
Ingredients Quantity, in grams

White Sugar 1,600
Cocoa Powder 680
Full Cream Milk Powder 1,540
Corn Flour 160
Refined Salt 20
Yield 4,000 (400gx10 packs)
2. Put all ingredients in a stock pot
3. Mix using a wire whisk for 5 minutes or mixture is well blended.
• Using a spatula, scrape the powder mixture at the bottom edges of the stock pot to ensure
uniformity of the blend
4. Pack the chocolate powder mix
Shelf-life: DP + 3 days, room temperature
• Ensure proper labeling
Product Name: Chocolate Powder Mix

Net Weight: 400 grams
PD: DD/MM/YYYY
CU: DD/MM/YY
Time: HH:MM
Where;
• DD = day
• MM = month
• YYYY = year
• HH = hour
• MM = minutes
Example:
PD: 27/09/2017
CU: 30/09/2017
Time: 23:00
CONFORME:
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HOT CHOCO MANUAL
Date: Date: Date:
ATTACHMENT B
REVISION HISTORY
Date Revision No. Supersedes Issue Reason for Revision

No./ Date
CONFORME:
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Hot Choco Manual October2018 (Oman)

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JOLLIBEE FOODS CORPORATION

HOT CHOCO MANUAL

II. LIST OF RAW MATERIAL ISSUANCE

Milk Powder, Full Cream Can

Sugar, refined, white Pack

Corn Flour Box

Salt, refined Pack

II. PACKAGING MATERIALS

ITEM NAME QTY IMAGE

Rippled paper cup 40 pcs / pack

Lid 100 pcs/ pack

II. LIST OF EQUIPMENT, FACILITIES, TOOLS AND UTENSILS

ITEM NAME QTY USAGE

6 Aluminum Pot 39 cm (5 gal) 1 To contain Choco drink mix during cooking

III. OPENING PROCEDURE

c. Place all stirrers and lids in their respective containers.

2. PREPARE the PACKAGING MATERIALS

c. Place all stirrers and lids in their respective containers.

Refer to Airpot manual for the detailed set-up procedures.

4. PREPARE TOOLS and UTENSILS

5. PREPARE the RAW MATERIAL

a. Refer to Attachment A for the preparation of Chocolate Mix Powder

c. Open the cover of the dispenser.

d. Take out the funnel from the dispenser.

h. Monitor holding time of the newly cooked Hot Choco:

HOLDING TIME: 1 hour in Hot Choco dispenser

IV. BACK-UP PROCEDURE

4. Open a pack of Choco drink mix using kitchen shears.

6. Activate the timer.

8. Transfer the newly-cooked Hot Choco drink to stockpot.

9. Open the cover of the dispenser.

10. Take out the funnel/display from the dispenser.

14. Monitor holding time.

• Holding time: 2 hours in Hot Choco Dispenser

Calling Code: Choco

• Using 8 oz. Paper cup:

▪ SERVING PORTION: 235 – 240 ml

b. Cover cup with lid.

c. Serve Hot Choco with the required napkin and utensil.

▪ SERVING TEMPERATURE: 170 - 190°F

▪ Always hold cup at its body and never by the rim.

ASSEMBLY TIME: 30 seconds. This is assemble-to-order (ATO)

VI. CLOSING PROCEDURE

2. CHECK and READY stocks for next day’s use.

4. CLEAN all tools and utensils.

5. CLEAN the STATION

VII. RAW MATERIALS SPECIFICATIONS

ITEM UNIT YIELD LABEL CODE STORAGE / SHELF-LIFE

Ingredients Quantity, in grams

2. Put all ingredients in a stock pot

3. Mix using a wire whisk for 5 minutes or mixture is well blended.

4. Pack the chocolate powder mix

Shelf-life: DP + 3 days, room temperature

• Ensure proper labeling

Product Name: Chocolate Powder Mix

Date Revision No. Supersedes Issue Reason for Revision

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