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Food and Beverage Checklist
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Pre Opening Checklist for Food and Beverage Department - Develop the Checklist chart as per your organization. Market Research: Competitors, Menus, Pricing Plan the organization chart for the department Formulate Job Descriptions for all the positions Formulate Job Specifications for each role and send it across to HR if it’s a large hotel Prepare Menus
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Food and Beverage Manual
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Banquet & Conference Control Procedures - • Review the reservation procedures. • Ensure detail banquet instructions lists are prepared prior to each function. It should include the following: - weekly list of functions for staffing purposes and F&B orders; - daily list giving details of locations of functions, type of function, the numbers attending and the manager dealing with each function; - house list circulated to personnel dealing with items such as special lighting, microphones, table linen, overhead projector etc.
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Food and Beverage Policies and Procedures
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How to present the check to a guest - • Wait for the guest to request the check. • Checks must be presented in a leather bill folder. • Bill folders must be pre-checked as part of the mis en place: no scratches, dirt etc…
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Front Office Procedures
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Average Room Rate ($ARR)- This is one of the most important performance measures to assist you make decisions for improved profitability. The calculation of $ARR is the simple division of total rooms revenue for a given period (day, week, month, year) by the number of room nights occupied for the same period.(e.g., rooms revenue of $USD 250,000 for 5,000 room nights occupied results in an $ARR for that period of $USD 50.00).
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