hospitalitynU

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Is an art to sale the product  by menu car. for example in a restaurant food and beverages items are mention along with prices and menu is designed according to customer type ,demand etc. this type of sale Technique are called menu merchandising. Having a great product or a restaurant full of customers doesn’t mean you’re making money. As restaurateur “Diamond” Jim Brady is alleged to have said in 1901: “You can have the best product in the world but if you can’t sell it, you’ve still got it!”  The fact is, people don’t “buy” things, they are“sold” things. Don’t be shy about “merchandising your menu.”  A long time ago, Grandpa Sullivan (a salesman so good that he could sell you a dead horse and when you came back to complain, sell you a saddle to go with it) pointed out  that There are only Four Ways to Grow A Business: 1. Acquire More Customers (of the kind you want to serve) 2. Improve the process 3. Increase the price 4. Increase the average value...

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What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century, but cocktails, as we know and use the term, was first introduced by American bartenders in the 1920ies. The reason the cocktail made it big in the happy '20ies, was the prohibition, when producing and imbibing of alcohol was made illegal. As good as all spirits available was of a rather dubious quality and tasted accordingly. Thus, the bartenders, accommodating as always, started to mix the spirits with various fruit juices and other flavorings to make it more palatable. Later, the cocktail lost its popularity most places, the United States being the main exception. The last few years, however, the cocktail has reclaimed lost ground everywhere, especially in southern Europe and other places that are full of tourists. Cocktails usually consist of three different 'classes' of ingredients. • The first,  the base, is most often some sort of spirit, like vodka, whiskey, ...

DUTY ROSTER AND PROCEDURES In order to ensure the smooth operation, the manager is responsible for scheduling employees on a weekly basis.  This schedule has to be prepared one week before implementation to ensure employees have time to make their plans While making the schedule a manager should take the following things into account 1. Forecast for the outlet 2. Hotel occupancy 3. Employees on vacation 4. Employee requests 5. Reservations in hand 6. Special occasions and functions 7. Government holidays 8. Diversity holidays It is recommended that each outlet have it’s own request book for the staff where they can write in their schedule requests for the upcoming weeks. All schedules have to be given to the Executive Assistant Manager-FOOD  AND BEVERAGE for final approval before being posted duty roaster for bar Key terms Back bar It Is located behind the front bar leaving adequate space for the bar tenders to work. It holds all kind of alc...

Function Bar Control The banquet department that is responsible for function catering may extend alcohol beverage service to the guests depending on the requirements of the guest. The following three situations will occur. Cash bar Temporary bar having adequate supply of drinks, mixes, glassware, and ice is set up to serve the guests. The banquet head waiter or the authorized person must collect the drinks required for the function against the requisition from the cellar and return them as soon the function is over. Strict control of stock and cash is essential during the function catering. The drinks cannot be poured using automated dispensing system and they are always poured by; free hand pouring method. The portion size of the drink and the number of servings per bottle is normally predetermined by the management. Since it is free pouring, some amount of spillage allowance will be given. For example, in 1 litre bottle, 33 oz is taken leaving approximately 10 ml allowance pe...

Establish control system Bar is one of the major revenue-generating areas fetching greater margin of profits. It tempts the dishonest staff to indulge in malpractices. If proper control system is not established, there will be huge pilferage of revenue and drinks. The objective of the control system is to monitor the actual and potential sales and costs for the bar or each bar if the establishment operates more than one and to take corrective action if the actual is deviating from the standards set. Control is a continuous process calling for close monitoring. LOG BOOK SYSTEMS Each Food & Beverage department will have its own Log Book. The Log Book is an overnight communication tool from the previous day/evening events to the Senior Management Team. Procedure A Log Book will be assigned to each manager and each individual department of the Food and Beverage Division.  It will have a different page for each day of the year. The outlet manager must fill in daily the hi...