Food and
beverage maintain the hospitality operation of work and ensure that guests
receive high quality of food and beverage service no matter inside or outside
of the hotel. In general, F&B functions can include breakfast, lunch,
dinner, theme events, receptions and cocktail parties and refreshment breaks.
The staff
of the food and beverage departments plays multiple dining-related roles such
as bartender, cook, chef and dining room server. The department is sometimes working
in a group which may come from different shops and departments that are united
in providing a single or consistent dining experience within an organization.
There
are some major functions of F&B.
1) Supplying
foods on the guest in the hotel
2) Providing
food and drinks such as the bar, restaurant and room service
3) Optimizing
the supply chain and the use of raw materials
Bars
Bar is a retail business that
mainly serves beverage mostly alcoholic drinks such as wine, beer, cocktail and
liquor.
Bar promotion
Nowadays, bars mostly promote
their business by social media such as Facebook and their own website. This
promotion not only can save lots of promotion cost but also can have an
unexpected outcome and result. Guest may only need to like their Facebook page
then can get discount and no charge on the entrance fee. Also, sometimes if the
guests give the bar the guest name before going there may can also get discount.
Employee presentation
Bartenders and staff must have
clean and ironed clothing with a presentable appearance. And lotion and
deodorants must be unscented since those scents can disturb and interfere with
customer’s appreciation of the food and drink. Also, employees must be warm and
polite to every customer with smile. And employees should be able to listen, communicate
and entertain customer. Most important is employees must have the standards of
choosing wine so that they can recommend different wine to customers.
Special events
Now, many bars not only have the
function of drinking but also have many special event by advertising and
promoting their business such as live music and celebrity mini concert or show.
It can generate more profit and popularity quickly and less costly.
Recommendations
1. Train your
staff.
Even if bartenders and servers have
tons of experience and come highly recommended, it is important to train them
in the particular ways. If your customers expect a certain kind and quality of
service, you want to make sure your staff can give it to them.
2. Watch for
theft.
It is possible that employees steal
things from bar, but it can and does happen occasionally. It is important to be
vigilant. Owners do not need to be suspicious of every employee, but keep an
eye out for common tactics that thieves use. Regular shortages and a lot of
free drinks can be signals that a bartender may be stealing from you.
3. Know
what’s going on behind the bar.
Managers should spend time behind the
bar. They can pick up a shift or two a week. They can make sure everything’s in
order, keep an eye on employees, and get customers’ opinions on how things are
going.
4. Keep things
organized.
As a manager, mostly
give cleaning and
organizing tasks to employees. But, it’s still ultimately managers’
responsibility to make sure everything’s organized as well as it can be to keep
bar running smoothly. Check out the stock behind bar, the kitchen, and even the
supply closets.
5. Keep
equipment up-to-date.
It is hurting the bar if managers make
employees rely on outdated, barely-working machines. Try looking at used
equipment stores or waiting for sales to get what is needed.
7. Establish
a relationship with suppliers.
They’re the ones who can cut your deals
and special things. Beer and liquor suppliers can also get you branded
merchandise like napkins, coasters, etc., which means that you don’t have to
pay for them.
8. Change it
up.
Change out beer and drink offerings
every few months to make room for seasonal beers and new cocktails. This will
keep the bar from becoming stale.
9. Know when
to cut someone off.
One of the most important things a bar
manager can do is make sure that everyone on your staff both knows how to
recognize a customer who’s had too much to drink and knows how to cut the
customer off. If they drink too much, fight and chaos may happen. The safety of
customers should always be the biggest concern, not just because caring
customers but staying on the right side of the law.
Source: http://www.buzztimebusiness.com/smarts/awesome-tips-successfully-managing-bar/
http://www.acm.org/sigs/volunteer_resources/conference_manual/5-7-3f-b
http://wps.prenhall.com/chet_ninemeier_hospitalityop_1/24/6319/1617714.cw/index.html
Source: http://www.buzztimebusiness.com/smarts/awesome-tips-successfully-managing-bar/
http://www.acm.org/sigs/volunteer_resources/conference_manual/5-7-3f-b
http://wps.prenhall.com/chet_ninemeier_hospitalityop_1/24/6319/1617714.cw/index.html
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