# Bunk Training Bible - Section Coding System

## Purpose
This coding system allows induction checklists to reference exact Bible sections. When training, managers can say "See Bible: FOH-3.8" and staff know exactly where to find detailed information.

---

## Code Format

```
[AREA]-[Section].[Subsection]
```

### Area Codes:
| Code | Area | Covers |
|------|------|--------|
| **GEN** | General | Sign-up, H&S, Fire, Staff expectations, Policies |
| **FOH** | Front of House | Bar operations, Floor, Customer service |
| **BOH** | Back of House | Kitchen operations, Food handling |
| **BAR** | Bar Specific | Cocktails, Spirits, Licensing (bar-specific) |
| **MGT** | Management | Systems, Ordering, Stock, Team management |

---

## Complete Code Reference

### GEN - General (All Staff)

| Code | Section Title |
|------|---------------|
| GEN-1.1 | Confirming Availability, Start Date & Holidays |
| GEN-1.2 | C247 Sign up |
| GEN-1.3 | Sign Bunk Policies |
| GEN-1.3.1 | — Data Protection Policy GDPR |
| GEN-1.3.2 | — Licensing Policy |
| GEN-1.3.3 | — Privacy Notice (GDPR) |
| GEN-1.3.4 | — Staff Handbook |
| GEN-1.3.5 | — Using Ladders at the Workplace |
| GEN-1.3.6 | — Permissions Document (C247) |
| GEN-1.4 | P45 or HMRC New Starters Checklist |
| GEN-1.5 | Passport/Birth Certificate & Right to Work |
| GEN-1.6 | Contract of Employment |
| GEN-1.7 | Courses Completed |
| GEN-1.8 | Contact Details Added to WhatsApp |
| GEN-1.9 | Rota Initial Shifts |
| GEN-1.10 | Creating Training Documents |
| GEN-2.1 | Health & Safety Policy |
| GEN-2.1.1 | — First Aid |
| GEN-2.1.2 | — Knife Safety |
| GEN-2.1.3 | — Hot Food Handling |
| GEN-2.1.4 | — Broken Glass |
| GEN-2.1.5 | — Bodily Fluids |
| GEN-2.1.6 | — COSHH |
| GEN-2.1.7 | — Manual Handling |
| GEN-2.1.8 | — Using Ladders |
| GEN-2.2 | Fire Safety |
| GEN-2.2.1 | — Fire Evacuation Procedure |
| GEN-2.2.2 | — Fire Extinguishers and Call Points |
| GEN-2.3 | Job Description and Staff Expectations |
| GEN-2.3.1 | — Contacting Management |
| GEN-2.3.2 | — Punctuality |
| GEN-2.3.3 | — Late and Absence Procedure |
| GEN-2.3.4 | — Holidays |
| GEN-2.3.5 | — Uniform |
| GEN-2.3.6 | — Breaks |
| GEN-2.3.7 | — Code of Conduct |
| GEN-2.3.8 | — Probation Period Policy |
| GEN-2.3.9 | — Pay |

### FOH - Front of House

| Code | Section Title |
|------|---------------|
| FOH-3.1 | Opening Venue |
| FOH-3.2 | Opening Bar |
| FOH-3.3 | Closing Bar |
| FOH-3.4 | Closing Venue |
| FOH-3.5 | Preparation & Restocking |
| FOH-3.5.1 | — Preparation |
| FOH-3.5.2 | — Restocking Consumables |
| FOH-3.5.3 | — Restocking Bar |
| FOH-3.6 | Greeting and Directing Customers |
| FOH-3.7 | Product & Allergen Knowledge |
| FOH-3.7.1 | — Drinks Deals |
| FOH-3.7.2 | — Basket and Meal Deals |
| FOH-3.7.3 | — Allergens |
| FOH-3.8 | Operating The Till |
| FOH-3.8.1 | — Taking Payments |
| FOH-3.9 | Running Food |
| FOH-3.10 | Cleaning Tables |
| FOH-3.11 | Responsible Bartending |
| FOH-3.11.1 | — Challenge 25 |
| FOH-3.12 | Service & Cleaning Standards |
| FOH-3.12.1 | — Customer Service |
| FOH-3.12.2 | — Cleaning Standards |
| FOH-3.12.3 | — Daily and Weekly Cleaning |
| FOH-3.13 | Health & Safety (FOH) |
| FOH-3.13.1 | — Knife Safety |
| FOH-3.13.2 | — Hot Water |
| FOH-3.13.3 | — Broken Glass |
| FOH-3.14 | Procedures & Equipment |
| FOH-3.14.1 | — Tablets & Printers |
| FOH-3.15 | Cocktail Specifications |
| FOH-3.16 | Takeaway Orders |
| FOH-3.17 | Enquiries & Policies |
| FOH-3.17.1 | — Licensing (Underaged) |
| FOH-3.17.2 | — Refunds |
| FOH-3.18 | Working Busy Weekend Shift |
| FOH-3.18.1 | — Serving Efficiently |
| FOH-3.18.2 | — Weekend Breaks |
| FOH-3.18.3 | — Prioritising Serving Customers |
| FOH-3.19 | Stock Rotation and Date Checks |
| FOH-3.20 | Wastage |

### BOH - Back of House

| Code | Section Title |
|------|---------------|
| BOH-4.1 | Opening Kitchen |
| BOH-4.2 | Closing Kitchen |
| BOH-4.3 | Kitchen Preparation |
| BOH-4.3.1 | — Sauces |
| BOH-4.3.2 | — Fresh |
| BOH-4.3.3 | — Consumables |
| BOH-4.4 | Daily and Weekly Cleaning |
| BOH-4.5 | Food Temperatures |
| BOH-4.6 | Covering & Storing Food |
| BOH-4.7 | Greeting & Directing Customers |
| BOH-4.8 | Running Food & Clearing Tables |
| BOH-4.9 | Food Safety & Hygiene |
| BOH-4.10 | Service & Cleaning Standards |
| BOH-4.11 | Running the Kitchen |
| BOH-4.12 | Portion Guides & Presentation |
| BOH-4.13 | Allergy Booklet |
| BOH-4.14 | Take Away Orders |
| BOH-4.15 | Accepting and Putting Away Deliveries |
| BOH-4.16 | Day Counts |
| BOH-4.17 | Stock Rotation and Date Checks |
| BOH-4.18 | Wastage |
| BOH-4.19 | Clearing Tables During Service |
| BOH-4.20 | Deliveroo/UberEats & Takeaway |
| BOH-4.21 | Toilets & Condiments |
| BOH-4.22 | Table Check Back |
| BOH-4.23 | Organise Space |
| BOH-4.24 | Customer Complaints |
| BOH-4.25 | General Enquiries |
| BOH-4.26 | Keeping Organised |
| BOH-4.27 | Use by Dates |
| BOH-4.28 | End of Day Restocking |
| BOH-4.29 | Preparing Food Efficiently |
| BOH-4.30 | Colour Coded Utensils |
| BOH-4.31 | Quiet Shifts |
| BOH-4.32 | Busy Shifts |
| BOH-4.33 | Contact Points |
| BOH-4.34 | Tablets & Printers |

### BAR - Bar Specific

| Code | Section Title |
|------|---------------|
| BAR-5.1 | Licensing and Policies |
| BAR-5.1.1 | — Challenge 25 |
| BAR-5.2 | Taking Payments |
| BAR-5.3 | Serving Efficiently |
| BAR-5.4 | Upselling and Giving Advice |
| BAR-5.5 | Taking Food Orders |
| BAR-5.6 | Happy Hour/Speed |
| BAR-5.7 | Tablets & Printers |
| BAR-5.8 | Cleaning Jobs (Bar Specific) |
| BAR-5.8.1 | — Glass Wash Close-Down |
| BAR-5.8.2 | — Renovating the Glass Wash |
| BAR-5.8.3 | — Cleaning Speed Gun |
| BAR-5.8.4 | — Residue from Drinks and Prep |
| BAR-5.9 | Closing Down Jobs |
| BAR-5.9.1 | — Covering and Sealing |
| BAR-5.10 | Cocktails & Alcohol |
| BAR-5.10.1 | — Cocktails |
| BAR-5.10.2 | — Over/Under Pours |
| BAR-5.10.3 | — Shots |
| BAR-5.11 | Spirits Guide |
| BAR-5.11.1 | — Gin |
| BAR-5.11.2 | — Liqueur |
| BAR-5.11.3 | — Rum |
| BAR-5.11.4 | — Tequila |
| BAR-5.11.5 | — Vodka |
| BAR-5.11.6 | — Whiskey |
| BAR-5.11.7 | — Cognac/Brandy |
| BAR-5.12 | Wines and Prosecco |
| BAR-5.13 | Beers and Ciders |

### MGT - Management (NEW SECTION NEEDED)

| Code | Section Title | Status |
|------|---------------|--------|
| MGT-6.1 | Google Drive Usage | ❌ TO ADD |
| MGT-6.2 | C247 Management Functions | ❌ TO ADD |
| MGT-6.3 | Tapa/RST System | ❌ TO ADD |
| MGT-6.4 | Stock Counts | ❌ TO ADD |
| MGT-6.5 | Ordering from Suppliers | ❌ TO ADD |
| MGT-6.6 | Delivery Management | ⚠️ EXPAND |
| MGT-6.7 | Rota Management | ❌ TO ADD |
| MGT-6.8 | Hours & Payroll | ❌ TO ADD |
| MGT-6.9 | End of Day Procedures | ❌ TO ADD |
| MGT-6.10 | Cash Handling | ❌ TO ADD |
| MGT-6.11 | Licensing Compliance | ⚠️ EXPAND |
| MGT-6.12 | Report Books | ❌ TO ADD |
| MGT-6.13 | Till Failure Procedures | ❌ TO ADD |
| MGT-6.14 | Managing a Team | ❌ TO ADD |
| MGT-6.15 | Hiring & Trials | ❌ TO ADD |
| MGT-6.16 | Training New Staff | ⚠️ EXPAND |
| MGT-6.17 | EHO Visits | ❌ TO ADD |
| MGT-6.18 | Venue Maintenance | ❌ TO ADD |
| MGT-6.19 | Dealing with Difficult Customers | ❌ TO ADD |

---

## How to Update Induction Sheets

Replace current checklist items with code references:

**Before:**
```
3.8 Operating The Till | Week 1 | [Date Completed]
```

**After:**
```
3.8 Operating The Till (See Bible: FOH-3.8) | Week 1 | [Date Completed]
```

This way staff can quickly find the detailed information in the Bible when they need to self-learn or refresh their knowledge.