SPHM HOSPITALITY S.O.P, MANUAL,
HAND BOOK AND JOB-DES
Hotel Food & Beverage
3.10 Banqueting, Catering, Meetings and Events
Planning, organizing and executing a flawless event time and again takes a lot of foresight and insight.
From small meetings to lavish wedding affairs and intricate outside catering events, the following documents will guide you through to success time and time again.
3.11 Restaurant Operations
From popular priced restaurants to fine dining and specialty pop-up places, restaurants come in plenty variety.
Trends come and go, tastes change and decorations fade to be replaced by new fresh ideas. Yet the foundation that lies at the heart of every solid operation requires hard work, a number of sound rules and procedures that are adepted to the times.
3.12 Room Service
Dining in the comfort of your room remains a joy for many travellers.
No need ot dress up to go downstairs, no need to sit alone in a restaurant but on the sofa with your favorite movie on. In-Room Dining is more than just a cup of soup and a burger for a lonely traveller. Differently styled menus, attractive amenity set-ups and romantic couple dining options can make all the difference.
3.13 Bars and Lounges
Gone are the days a hotel bar was a dark hole in the wall, with deep leather seats, the stench of cigarettes and alcohol, imitation English Country style and hunting scenes on the walls.
In place are sophisticated, trendy, light and airy, welcoming outlets featuring hip Nitro Coffees, Smoothies and Health Cleansing tonics in addition to some very fancy cocktails. No matter the design features, the basics of setting up a lounge remain unchanged!
3.15 Kitchen Management
Eat, drink and be merry! Hotel Kitchens are the heart of the house, the one place where creativity comes out daily, 24/7 without fail.
No need to check this section for recipes, but if the "how to" of the kitchen is what you are after, you will certainly find a wealth of documents to help you on your way.
3.16 Stewarding
While certainly not the most glamorous role in a hotel, the steward performs a vital service in keeping kitchens clean and well stocked, restaurants supplied with the necessary tools to operate and garbage rooms tidy and pest free.
Many a Chief Steward went on to become a General Manager, and although this is rarely the case nowadays, the knowledge and skills gained in managing this department are not to be snubbed at.