Professional Documents
Culture Documents
Purpose
To ensure that guests continue to receive Food & Beverage service in the Food &
Beverage outlets for as long as permitted by local and legal regulations.
Policy
It is ………policy that all Food & Beverage outlets remain open in accordance to
their published hours of operation or in accordance to local and legal regulations
(whichever is later).
Procedure
1. All Food & Beverage outlets are to remain “open” in accordance to their
published hours of operation.
2. If a guest should be patronizing an outlet; then the outlet should remain open
beyond the hours of operation if local and legal regulations permit.
3. Employees must attend to the guests and a flexible and courteous attitude must
be presented when taking last orders for the bar or kitchen.
POLICY & PROCEDURE
Purpose
To ensure that the operating results of the Food & Beverage Operations in all …..
properties are reviewed and documented.
Policy
Procedure
1. It is the responsibility of the F&B Manager to prepare and complete a Food &
Beverage Operations Report (sample format attached) on a monthly basis.
2. The Food & Beverage Operations Report (FBOR) should be completed within
the first five days of the new month for the month past.
4. The General Manager will arrange for a copy of the FBOR to be forwarded to
GHM no later than the 15th of each month.
POLICY & PROCEDURE
Purpose
To clarify the responsibility for the Food & Beverage Cost and to ensure effective and
accurate F&B Cost control.
Policy
It is GHM policy that the Food & Beverage (F&B) Manager and the Executive Chef
are jointly responsible for the Food & Beverage Cost. Generally the F&B Manager
manages the Beverage Cost while the Executive Chef manages the Food Cost and the
Employee Meal Cost.
It is ….. policy that only the finest quality food and beverage products / ingredients
are used in our properties.
It is …… policy that the menu prices always reflect the quality of the food and
beverage product, represent fair “value for money” to the consumer and ensure a
profit for the property. Food and beverage products that become too expensive to sell
should be taken off of the menu rather than to substitute the product (compromise the
quality) or reduce the portion (compromise the quantity).
It is …… policy that the General Manager approves all menus and menu prices.
It is …. policy that the General Manager approves all Rebates, Officer / House
Checks and Entertainment Checks.
It is ….. policy that the Financial Controller and the Cost Controller are responsible
for maintaining accurate and detailed records of food and beverage cost.
Procedures
INTRODUCTION
With good controls, performance and quality can be standardized, assets can be
safeguarded, performance can be measured, and planning can be made easier. But
controls do have limitations. They are not substitutes for management supervision or
cures for problems; nor are they an end in themselves or a device for employee
“policing”.
Despite the fact that those involved in cost control are employees of the accounting
department, they must work harmoniously with other employees and department
heads in food and beverage production and service. The main duties and
responsibilities of those involved in cost control are to implement procedures for the
following major areas: sales, purchasing, receiving, storerooms, inventory and
production.
Finally, even though cost control is primarily an internal problem, one should always
be aware of external factors that could have an effect on costs.
1. SALES
The F&B Manager must ensure that all sales are captured and recorded and
that all guest checks and house checks are duly signed. The F&B Manager
must ensure that the following standard controls are maintained: