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The hotel bar drinks issuance procedures and standards
Source:admin    Published:2015-02-27    Views:

1. Prepare
(1) Bar bartender in the business before the half hour to do the preparatory work wine shipments
(2) Check drinks varieties are complete, the number of adequacy, the temperature is up to standard.
(3) ensure that the sale of drinks, beverages wipe clean
2. payment
(1) when accepting drinks orders, check order of the project is complete fill clear whether there cashier seal.
(2) According to the order issued by the appropriate content drinks, pay attention to check the quality of wine when issued, standards-compliant before payment.
(3) When the payment of drinks, should not be allowed to enter the bar staff take their own drinks.
3. Orders retained to do the work
(1) Keep the drinks orders subject, opened at the end of meals, aggregated, and check the actual amount issued is consistent with the order.
Before the end of the (2) duty to do every head wine sales report.
Second bar drinks service procedures and standards
1. Remove the drinks from the bar
(1) must be drawn beverage tray.
(2) with coasters and other service items.
(3) meet the standards produced wine
2. To provide beverage service to guests
(1) Service always keep smiling.
(2) take the cup from the cup finger grip in 2/3 cup feet below or part cups.
Wine name to simultaneously report (3) provide each beverage offers coasters, napkins or napkin.
(4) All standard basis having drinks poured down.
4. send guests
Bar hygiene procedures and standards
1. Clean all the top wine rack arrays
(1) in the non-business hours.
(2) No wine rack wine
(3) once a week.
2. Re-arrangement of display racks
(1) wine display racks clean, dry track.
(2) All wine labels facing outward.
3. Clean the refrigeration equipment
(1) refrigeration equipment will clean twice a week.
(2) the appearance of smooth, internal water mark, mezzanine, shelves, etc. no stains, no embroidery stitch.
Must cut off the power (3) operation.
4. Clean the glass frame, cleaned once every day before work.
5. Clean stainless steel sink
(1) be kept clean at all times to ensure that no dirt, scum.
(2) the inner wall of bright, no trace of tea, coffee trace.
6. Clean Bar Accessories
(1) heating the wash water with detergent, rinse clean.
(2) on a daily basis, as used with the wash when necessary.
7. Clean the ground, the ground clean, no stains, dry water mark.
Bar drinks inventory procedures and standards
1. Fill in the open bar drinks and inventory base
(1) Fill in the business base to open it before.
(2) the number of drinks on a shift with the same number of physical inventory.
(3) the amount and basis of the actual number of stock the same bar.
(4) in order to fill the whole bottle of wine as a unit.
(5) used to calculate the standard weight of liquor.
(6) beer, soft drinks in cans, bottles, buckets filled units.
2. Fill in the actual number of drinks to apply the same single.
(1) filled the same amount and the actual number to apply for a single.
(2) units unified with bottles. Copies, listen, barrels and other standard.
3. Fill transferred, bring the number of
4. Statistics and fill wine sales.
(1) In order bars together as basis.
(2) the same as the actual quantity statistics.
After a few drinks the actual inventory and actual work 5. Complete inventory
(1) Actual keep their number + number = number + transferred to apply a few - to bring up the number - the number sold.
(2) the number of actual deposit with the same number of bar stock.
Bar drinks applying procedures and standards
1 Check the wine inventory
(1) based on the number of standard storage.
(2) the amount can not meet the business needs.
2. Fill apply single
(1) the use of wine names and uniform numbers.
(2) bottle for liquor, wine to the other boxes, barrels units.
(3) legible, without alteration.
3. Collection Wine
(1) liquor bottles need to change the whole bottle.
(2) white wine, beer and other required refrigeration.
Buffet QOS standards
1. Reserve to undertake
Reservations are familiar with buffet service content, service procedures and restaurant utilization, with a wealth of knowledge of food and beverage. During booking, reservation process, the organizers, the predetermined criteria, attendance, hold time, food, beverages requirements, hall layout and design requirements sets record clear and accurate. Fill in the reservation form or print specifications. After the book is complete, timely preparation of the reception program, ahead of schedule.
2. hall layout
Well-being will be held the same day, 1-2 hours in advance organizational staff arranged hall. Hall furnished with the requirements of the organizers, the reception specifications accordingly. Taiwan design aesthetics, outstanding guest of honor guest of honor seats or seat area. Dining table neatly, table restaurant, tea, buffet food display specification, place cards, ashtrays position properly. Spacious aisles, easy access to dining. Do the whole hall layout equipment, dining table and coordinate the entire layout, interior clean, pleasant and harmonious atmosphere, in line with the requirements of the organizers.
3. greet guests
Guests came to the restaurant, active, enthusiastic welcome, the service specification language use, adhere to service with a smile. Quick guide guests seated, if necessary lead to the VIP lounge, tea, fragrant towels or napkins. The elderly, children given special care.
The buffet will be 10-20 minutes before the official start of the buffet food, food neatly desktop. Organizers announced the cold start, depending on the need to give the guests tea or drink, please dining, master speech or speech, the service stopped walking, and guests during the meal, take good care of each table, always pay attention, understand the needs of the guests, adapt to supplement buffet food, drinks. Guests have to ask, listen carefully, polite answer. Table ashtray promptly replaced. Keep the table clean.
5 guests farewell
End dining, to solicit opinions, pulling chairs visitor assist organizers say goodbye to guests, guests are welcome to visit again.
 
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