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hotelguru Different Type of Utensils used in BAR's and Lobby Lounges  BAR staff must use a wide range of equipment items that help them to mix each guests drink efficiently, expertly and seemingly effortlessly. It is crucial to have right utensils and equipment's in bar which meet the requirements and expectations of the guests, as well as applicable operation in the BAR counter. Bar Utensils and  Equipment's Bar Floor Mat  Floor mats are put on the bar floor for hygienic reason and also to reducing breakage from accidental droping of glasswares   Work Table Rubber or Plastic Mat Placed on bar work table    Bar Caddies  Used for Holding Cocktail Napkin, Straws, Stirrer and Coasters. Bar Condiment Caddies For keeping all cut fruits and garnish which are used for making cocktails and mocktails.  Liqueur Speed Rail Kept on the side of bar work table for holding frequent using spirits and liqueurs.

hotelguru Check list for purchasing F&B service equipment In order to make the best purchase decisions for procuring Food and beverage service equipment, The outlet managers or F&B Directors should request  for product brochure from the eligible suppliers. Review new products on hotel trade shows, call the suppliers for a demo or send sample equipment, also take decision on their past experience and those of their staff members. Below sample check list should help the manager to setup their food and beverage service outlet (Restaurants, Coffee Shops, during the pre-opening stage. F&B Accessories and Equipment Check list Aerated Drinks Decanters  Ice Tongs Ashtrays Ketchup dispenser Baby Chairs KOT print rolls Beverage Server Trays Menu Board Bill Folder Napkin Holder Bill Print Rolls Napkins with printed Logo Bottle Openers Oil and Vinegar Cruets Bus Carts Pen Bus Tubs | Bus Boxes Pepper Mill B

hotelguru What are beverages or Classification of Beverages ?    'Beverages' is a drink other than water; an explanation on commercial context. Beverages are further divided into 'Alcoholic beverages' and 'Non-alcoholic' beverages. Non-alcoholic beverages Non-alcoholic beverages refers to non-intoxication drinks or sweet carbonated drinks, which doesn’t have any liquor percentage or in other words yeast is not introduced to convert sugar into alcohol during the fermentation process. Soft drinks comes in different variety like chilled, hot, bottled, canned or open liquids. The bottles or cans drinks are hygienically packed, e.g. aerated waters, mineral water, juices, squashes, syrups, smoothies, shakes etc. to be consumed as and when required. Alcoholic Beverages These are portable liquid which contain 1% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as Grapes, Grains, Barl

hotelguru What are non-alcoholic beverages ? Non-alcoholic beverages are served any time of the day to guests. As these drinks doesn’t contain any alcohol in it hence the same is not controlled by any government regulations. Non-alcoholic beverages can be divided into many variety for example: Mineral Water Hot cold Aerated / carbonated non-alcoholic beers like Root beer soft drinks mock-tail etc. These beverages hydrate, some provide important nutrients and vitamins the body needs. Others energize, provide required sugar and calories. Other uses of Non-alcoholic beverage in hotels are for the use of making cocktails and mocktails, As they stimulate the plate & act as an aperitif. They are found in different forms like in packet, bottle, canned, pressured container etc. some example of beverages are e.g. aerated waters, mineral water, juices, squashes, syrups, tonic, soda, pepsi, coke, root beer etc.

hotelguru What are Alcoholic Beverages ? Alcoholic Beverages are portable liquid which contain 1% to 75% AVB of liquor. They are produced by the introduction of yeast for fermentation. Yeast is added into substance such as Grapes, Grains, Barley, Fruits, Sugarcane and Rice and then distilled. The Alcohol content is measure as 'Alcohol by Volume' which is abbreviated as 'ABV'. Different Methods by which Alcohol is prepared Fermented beverages (9%–16% ABV) Fermented beverages, as its name suggests are those type of alcohol which is prepared with a fermentation process. During this process the sugar is converted to ethanol and carbon dioxide with the help of yeasts. Some examples of fermented beverages are Beer, Champagne, Wine Etc. Distilled beverages (17%-75% ABV) Distilled beverages are also called  as spirits. These type of alcohol is produced by the distillation process where a juice or other liquids which is already fermented

hotelguru Learn How To Do Order Taking and Serving Desserts & After Dinner Drinks Step 1:  Taking an order for a dessert  Would you like to see the dessert menu, (sir)? We have some excellent desserts. Would you care for one of our special signature  desserts? Can I tempt you to a delicious dessert? Mr. Bruce. May I suggest the (Mango Souffle)? I would recommend our chef's special Eggless Chocolate Mousse ? Step 2: Taking an order for coffee, tea and liqueurs May I bring you some tea or coffee? Would you care for some tea or coffee? Would you like to have some Mint Tea / Green Tea ? Mr Wilson we have Full fat, low fat and skim milk and one dairy substitute are available for coffee. We have Coffee (regular and decaffeinated) is freshly brewed and served with cream and milk selections. Varieties of regular, herbal and decaffeinated teas are available. A minimum variety of four teas is available. Sugar and (2) sugar substitutes - Splenda (requirement i

hotelguru Handling Final Billing and Fond Farewell in Restaurants | Coffee Shops During Breakfast meal period, the server should place a accurate breakfast bill/ check on the guest table after main course / entrée, or after guest place a order for buffet and when he / she returners from the buffet counter.  Servers should also check the Billing instructions , meal plan and inclusions of the guest from the report provided by Front office or servers can also do a Room Enquiry on the Point of sale (POS) terminal to find out such details. During other meal periods like lunch and dinner, the server gives the accurate check within 3 minutes after the guest requested for the bill / check .All Bills / checks should be clean, accurate and free of spills or stains, should be presented in a folder along with a hotel or restaurant logo pen. Handling common guest enquiry while presenting bills: Replying to guests who asks for the bill: Yes, (Sir/Madam/ Mr. Dav

hotelguru Top 5 F&B Service Techniques in BAR 1. Tray Handling: All trays must be clean and stain free. Never overload or stack up too high. Small service tray should be carried with one hand.  Big tray must be always carried with two hands. Place the left hand under the Center of the tray with fingers spreading out comfortably. Heavy, high and hot items must be closed to your body. Don’t walk too fast and Always use tray mat or liner for balance. 2. Changing Ashtray: Ashtrays must be clean.  Maximum 2 cigarette butts in the ashtray at any time. Do not ask the guest to pick up their lit cigarette so that you may change the ashtray. Remove astray from the table if guest is a non – smoker. Place one of the clean ashtrays straight on the top of the dirty ashtray while removing. Always wash your hands after changing ashtrays. Wait until the guest finished the cigarette, then approach, asking politely if they mind you change their ashtray. 3. Serving Snack

hotelguru HOW TO WRITE BUSINESS LETTER PROPOSALS TO A HOTEL  (SAMPLE) JOHNNYBLUE1 ENTERTAINMENTS No.12 Ezebunwo Close,Obiwali Road,Rumuigbo,Port Harcourt Tel no: 08143982023, Email: jbentertainments3@gmail.com To, The Human Resource Manager Port Harcourt,Rivers,Nigeria. April , 2017. Dear Sir , We at Johnnyblue1 Entertainments are thrilled to have the chance to submit a proposal that will help your company lower its marketing costs. In the accompanying proposal, we have outlined how the Le Meridian Hotels can move from simply trying to acquire new clients to a dual approach that would help to retain existing customers and keep them happy while targeting newer client segments. After a thorough analysis of the complete marketing and sales process, we found that by incorporating our proprietary Dual Approach marketing System, which is to add Your Institution to our new HOTELS MOBILE APP , Le Meridian Hotel can: Increase brand awareness Enhance

hotelguru Learn These Tips for Serving Bottled Beer and Draft Beer in Restaurants and Bars In order to provide a good beer service the server / staff should know the basic beer terms . Also different serving standard are to be used while serving bottled beer and draft beer. Serving Standard for any type of Beer: * Beer should be served in correct temperature * Always serve beer in chilled glass or mugs, use a Glass Froster to chill the glass. * Always examine beer glass before pouring to be sure they are clean. * Glasses should not have spots, lipstick, chips or cracks. Serving Bottled Beers: * Bottled beer should always be stored in a dry, dark place. * Before serving it should be stored in the fridge at least 12 hrs. at a 3C – 5C temperature. * Always offer beer glass. * Always pour the bottled beer. Serving Draft Beer: * Hold the beer mug near the base. * Tip the glass slightly to one side and then raise it gradually to an upright position.

hotelguru Different Types of Beer or Beer Terms Beer which has the lowest alcoholic content is made from fermented grains and hops. It also contains the highest food value but with a lesser shelf life when compared to other alcoholic beverages.  There are two main classes or variety of beer. 1) Ales and 2) Larger the main difference between these two variety is the temperature at which they are fermented. Ales are top-fermented (Yeast at the Top) at a much warmer temperature and requires a longer time to age where as Larger is bottom-fermented (Yeast settles at the Bottom) and aged at cold temperature. 1) Examples of Ales: Mild Beer Belgian Ale Dark Ale Pale Ale Wheat Beer Old Ale 2) Example of Larger: Block Beer Dry Beer Pilsener Beer Draft Beer Pale Lager Porter Stout

hotelguru How To Set Up Uniform issue policy for hotel staffs The housekeeping department will provide every employee with three (3) sets of uniforms according to her/his position for a period of 2 years.  In case of suits and uniform for fine dining restaurant only 2 sets will be issued or it may be stated that front of house employees will receive 2 sets while back of house employees will receive 3 sets. In case of footwear only safety shoes will be issued to the kitchen and engineering employees by the housekeeping department. The uniform worn by the employee must be clean and properly ironed. Stains, holes, odors or other signs of wear and tear are not acceptable. Uniform exchange will be done on a 1:1 basis i.e  a clean uniform will be given in exchange for a  soiled one. At the beginning of each shift, she/he will pick up a clean uniform from the linen room by giving the soiled uniform. If the received uniform is not up to the above mentioned standards, the un

hotelguru How To Make Common Maintenance works in Hotel guest rooms The Housekeeping department often takes the first step to maintenance functions for which engineering department is ultimately responsible. There are three kinds of maintenance activities: 1) Routine Maintenance 2) Preventive Maintenance 3) Schedule Maintenance Routine Maintenance: These are activities those which relate to the general up-keeping of the property, occur on a regular daily or weekly basis, and require relatively minimal training or skills. These are maintenance activities which occur outside of a formal work order system and for which no specific maintenance records are kept. Examples:- Sweeping carpets, washing floors, cleaning readily accessible windows, cutting grass, cleaning guest rooms, replacing burned-out light bulbs etc. Many of these routine maintenance activities are carried out by the housekeeping department and no job order is send to the engineering depa

hotelguru How to Serve guest rooms with DND sign / Do not disturb lamp When approaching a guest room for cleaning, first check if the guest had placed a Do not Disturb ( DND ) sign. Some hotels has a Do Not Disturb Lamp / Light next to the door bell and other hotels has door knob card with DND sign. Rooms displaying the “DND” notice not to be disturbed. In all cases room maids / room attendants should avoid disturbing the guest. For expected checkout / due-out guests: If the guest is due to checkout, then do not disturb the DND room until check out. Once the expected checkout time is over, Inform the housekeeping control desk supervisor that the guest room is still on on DND. Housekeeping supervisor should call up the guest and enquire if the service is required. In case there is no response from the guest room then, the supervisor should call up the front desk and check if the guest had already checked out. After confirming that the guest had checked out then th

hotelguru See Some Key terms used in the hotel Housekeeping department Housekeeping Status report : A report prepared by the housekeeping department to indicate the current status of each room, based on a physical check. Preventive maintenance: A systematic approach to maintenance in which situations are identified and corrected on a regular basis. This will help to control costs and keep larger problems from occurring. Room Status Discrepancy: A situation in which the housekeeping department's description of a room status differs from the room status information at the front desk. Routine maintenance: Activities related to the general upkeep of the property that occur on a regular basis, This also requires minimal training or skills to perform. Schedule maintenance: Activities related to the general upkeep of the property that are initiated through a formal work-order. DND Card:  A do not disturb card is hung outside the room to inform hotel staff o

hotelguru How To Setup Housekeeping Department Organization Chart The organisation chart of housekeeping department should provide a clear picture of the lines of authority and the channels of communication with the department. Housekeeping department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. Also a copy of the chart should be posted in an area so that all housekeeping staff can see where they fit into the overall organisation of the department. Ideally all hotels place the organisation chart on ether the housekeeping control desk room or the place where usually the daily briefing happens. How To Setup Housekeeping Department Organization Chart IN A DESCENDING ORDER Executive House Keeper Asst. House Keeper Floor Supervisor Public area Supervisor Control Desk Supervisor

hotelguru How To Set Up Hotel Laundry Operation and Laundry Flow chart The laundry department has a basic cycle of operation with the below steps:- 1. Collecting Soiled Linen. House maid and room boy should strip linens from beds and areas and put them on to the linen chute or on to the soiled linen carts stored on each floor pantry. Staff should never use any guest linen for any cleaning purpose. The house boys should go for frequent rounds on each floors to collect the soiled linen from the linen chute or on to each floor pantry. Supervisors should make sure that the soiled linens doesn't pileup on floor pantry which may cause further soil or damage as there are chances that people may walk on them. 2. Transport Soiled Linen to Laundry department. The linens form the Laundry chutes and floor pantry are carried to the laundry department by trolley. The housemen should make sure that the laundry items are not dragged on the floor this may further d

hotelguru How To Communicate Maintenance Work in housekeeping department Room attendants are the best and first line of offence in preparing for the guest stay, The clean the room and are the key people to recognise deficiencies that can cause guest dissatisfaction. For instance, what happens if a room attendant does not recognize that a light bulb is burned out ? probably, the guest will try to turn on the lamp, notice the burned out bulb. become disgruntled and call the front desk. This is one strike against the hotel. By setting up a proactive system whereby employees recognise deficiencies, report them, and repair them before anyone rents the room, the hotel team can avoid guest dissatisfaction. The following items are essential to a positive guest experience and can provide a starting point for  training room attendants to understand their first-line responsibilities: Sleep Set: If two people in a bed get wedged together in the middle because the mattres