1911bar_p_s

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CONCEPT STATEMENT

TYPE OF OPERATION

1911 Bar is operational as a bar 1130 hrs onwards till 0100 hrs as it has an extended license otherwise is operational as a serv

bar 0700 hrs onwards. During the lunch hour in the 1911 Bar not many covers are there in the Bar and it starts getting filled up

the evening.

The bar has it’s own snacks Menu and Cigar Menu and a beverage Menu which is common to all the outlets. The 1911 Bar Ba

is divided into three sections mainly a big Bar Counter with Bar Stools and Sofas and tables on both the sides and then two

private rooms .All the drinks are picked up from the island bar in the middle for the Bar as well as the coffee shop.

1911 Bar Bar also serves as the Wine store for the hotel and maintains an inventory as well as a par of wines for all the

Restaurants.

Entire menu is based on the pre-plated service concept.

LOCATION

1911 Bar is located on lobby level right next to the 1911 Bar Restaurant and has a separate Atrium which overlooks the 1911Bar Atrium.

BACKGROUND

1911 Bar, is a landmark year in the history of New Delhi. It was in this year on December 15, 1911 Bar that the King Emperor

George V and the Queen Empress Mary laid the foundation of New Delhi. Earlier, on December 12, 1911 Bar, King Empero

had declared New Delhi as the capital of India.

DESIGN FEATURES

Like any other facet of The Imperial, the 1911 Bar Bar is a reflection of high taste and understated grandeur. The horse sho

shaped cocktail counter is set amidst what can be called the ‘spread-forth’ seating arrangement, modeled to replicate an ‘inver

ship.’ Done up in solid wood, the counter imposes itself in the foreground. The classy mix of the marble counter, the s

Montana leather chairs, the stained glass roof and the wood-paneling, as well as the dangles of myriad cocktail glasses, adds

element of high gloss to the Bar. The absolutely essential presence of metal as part of the design has, also, not been overlook

Brass female figurines and statuettes – the poised nymphet, the weapon-toting Diana, the bewildered turning maiden – all add

the grandness of the Bar.

The Interiors

The 1911 Bar Bar has two private bar lounges namely, the ‘Blue Room’ christened as ‘Harding’s Room’ and the ‘Green Room

christened as ‘Lutyens and Baker Room’. Appropriately dedicated to the Viceroy of India who took courage to reinstate Delhithe capital of India and the master architects who designed New Delhi.

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In the Blue Room, christened as ‘Harding’s Room’, the wall paper has ‘Fleur-de-Lys’ on it and the most remarkable feature in

the room is the medals from almost all the battles, which took place between 1848 to 1947.

Rare Medal Collection:

At the entrance of the Blue Room, on the right hand side wall of the main Bar counter, you will see the important British order

such as ‘Star of India’ and ‘Member of British Empire’, flanked by rare medals from Pepsu State.

It is worth noting here that the actual ‘Victoria Cross, which was the highest gallantry award of the land till 1947, along with th

pictures of first recipients of the award are exhibited in the entrance to the Blue Room on the left hand side.

As you move from the Blue Room towards the Green Room, there is a private bar between the two bar lounges. In the Green

Room and the Blue Room, there are exhibits, rare pictures and watercolours of the ‘Soldiers of India’ and above a large

collection of medals.

STYLE OF CUISINE

1911 Bar Bar has a separate snacks menu, otherwise the 1911 Bar Restaurants menu is also served and the bar is used also as a

extension of the 1911 Bar Restaurant

SEATING CAPACITY

The bar offers a mix seating i.e. around the bar counter and table and chair arrangements for casual get-togethers. The seatingcapacity is 103 covers.

TABLE TOP SPECIFICATIONS

All table tops are decorated with Green Marble Stone Ashtrays seated on brass stands to add to the Victorian look.

FURNITURE AND DECORATIVE ITEMS

The furniture is made of teak wood and polished to a mahagony finish and a white marble top. To add to the plush and cosy

ambience the bar offers seating in soft green leather upholstered chairs.

OPERATING HOURS

The Bar is operational from 1130 Hrs. to 0100 Hrs.

Bar Selection

The 1911 Bar bar has a large choice of beverages in terms of spirits ,beers ,liqueurs which can be offered to the International

clients accompanied by a tantalizing array of snacks that teases your taste buds just as soft rock, house, classic and club musi

play on your mood.

UNIFORM

The Uniforms of the staff are based on the theme of the servers of the kings in the pre-partition India.

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RESTAURANT LAYOUT

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BAR OPENING AND CLOSING POLICY

1. All outlets must have a set of opening and closing procedures.

2. The outlet supervisor assigns one person that is in charge of the opening and closing of the outlet.

3. This policy must be updated when changes in operation are implemented.

The following opening and closing procedures will insure that all necessary tasks will be executed in time.

BAR Opening

Set-up

1. Catering Executive draws the keys in uniform of the bar,.

2. The catering executive assigns opening duties.

3. Area of work is divided accordingly.

4. The tables and chairs are aligned and checked for wobbling.

5. Bar need to be cleaned thoroughly.

6. Check all the electrical equipments in any fault called engineering.

7. The garnishes are cut and lemon juice is extracted.

8. Menus are wiped.9. The telephone and micros screen is cleaned with a disinfectant (Dettol)

10. Store to be picked up stacked

11. Back area is set up for operation.

12. All the glassware to be stacked properly &get ready for the operations.

14.Bar to be ready for operation sby11.00HRS.

Housekeeping

1. Check for cleanliness in the BAR and the back area.

2. Check for any stains on the upholstery of chairs and sofas, which require immediate attention.

3. Check if the door handles, reserve signages and bar footrest are brassed.

4. Check for bad odour in the BAR. Use an air freshener.5. Check if the dirty linen is exchanged from the Linen Room.

Maintenance

1. Check for fused bulbs and any electrical complaints, report the same and take the complaint number for the same.

2. Check the bar refrigerator for proper cooling.

3. Check the music system.

4. Check the Micros system and change the meal period.

5. Any carpentry, painting, POP, masonry and plumbing job to be reported to the maintenance.

Kitchen

1. Check with the Chef for not available items on the Menu.2. Check for any specials of the day.

3. Check with the chef for items, which needs to be pushed.

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BAR Closing

After the guest leaves the Bar, there are certain jobs, which need to be performed every night.

1. Collecting the Menus from the stations.

2. Keep them back in the drawer.

3. Logbookto be given to the F&B OFFICE.

4. Lighting reduced to the minimum required.

5. Tables are laid, remove the glasses from the table put them back in BAR.

6. Side stations are cleared of all the soiled dishes and leftover food..7. Side stations are stacked and cleaned from the top as well from inside.

8. Soiled linen are counted and recorded in the linen book.

9. All salvers and trays are given for washing.

10. Inventories of glassware, are taken.

11. Bar should be cleaned after taking the inventories.

12. Soda, soft drinks and mineral water bottles are stacked in the refrigerator after wiping the bottles.

13. Keys should be deposited in uniform.

14. Sale is made by the cashier and cash deposited with the Front Office cashier.

15. Any bills on hold are to be intimated to the Night Auditor.

16. The Catering Executive fills Sale Log book.

17. Finally, the BAR is checked to ensure that no equipment is left unattended.

18. The BAR is locked after switching off the lights and the keys are deposited at the Time Office in UNIFORM.

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SIDEWORK PROCEDURES AND ASSIGNMENTS

In order to have efficient and correct service it is essential that all sidework should be available during services times perio

To ensure that this happens on a consistent basis The 1911 Bar BAR Manager will prepare and delegate sidework assignment

part of their pre and post service briefings.

Sidework assignments are pre determined items and based on the duty roaster as well as shift procedure. The outlet manager w

delegate specific tasks to the staff for completion. While delegating the tasks the manager should also take into account any o

time sidework duties etc. that might have been requested by the preceding shift manager. He will then follow up to ensure tha

all tasks have been completed.

In addition to the staff the manager should also prepare an opening and closing checklist of assignments and duties for himsel

CATERING EXECUTIVE (OPENING)

• Pick up linen requisition.

• Pick up and store all dry and beverage requisitions.

• Turn on all operating equipment.

• Fold napkins.

• Clean service trays.

• Ensure sufficient crockery ,cutlery&glassware for service.

• Wipe side stations.

• Stack trays on side stations.

• Check station allotment.

• Check side station stacking as per standard.

• Check the speed rails&display.

CATERING EXECUTIVE(CLOSING)

• Clean allotted side station.

• Relay all tables.

• Re-stack allotted side station as per standard.

• Count and tie soiled linen in bundles of ten by type.

•

Clean linen hamper.• Inform manager about breakage.

• Shut down operating equipment.

• Clean operating machinery.

• Update all the registers ,bar inventories

• Switch off all lights.

• Lock the restaurant.

• Return the keys.

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CATERING ASSISTANT (OPENING)

• Clean the menus..

• Clean the telephone.

• Update outlet notice board.

• Clean the check folders.

CATERING ASSISTANT (CLOSING)

•

Wipe the menus.• Clean the telephone.

BAR ATTENDANT /(OPENING)

• Clean the bar counter.

• Check all the electrical equipments.

• Unlock all bar cabinets.

• Pick up beverage requisition.

• Stack the requisitioned beverages.

• Prepare operating equipment.

• Cut fresh garnishes.

•Fill icebox.

BAR ATTENDANT (CLOSING)

• Clean the blender.

• Remove remaining ice from icebox.

• Clean and wipe sink.

• Check stacking.

• Wipe down bar counter.

• Re-stack glasses.

• Remove the garbage.

• Make the beverage requisition.

• Lock the bar.

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CASHIERING PROCEDURES

System used - Micros for billing

- P.O.S. for credit card transactions

a) Recording the order

The orders from the guests are directly written down on the order taking pads with the date, time, number of pax and the serv

initials.

b) Feeding the order in the micros

The orders are punched in the micros workstation immediately after the order is taken. Mentioning the special instructions,

cooking point, the break between the courses etc. All the orders are saved in the micros, the bill will be printed only when

guest requests for the bill. (refer to page no.---- for the procedure of operating the micros)

c) Order printing

The order automatically prints in the respective area, the kitchen or the bar.

d) Firing the pick up / hold

Food pick up / hold is fired from the workstation, anticipating guest need or as per the guest request.

e) Reference

The hand written order slip is kept in the appropriate slot of the table on the side station for reference.

f) Changes and addition to the order

Necessary changes and additions can be made to the order in case of mistakes, guest changes the order or orders additio

dishes / drinks. In case any item is required to be voided, manager’s approval is required (manager’s I.D. is required).

g) Printing the bill

The bill will be printed only when the guest requests,

on the blank stationary having three copies – for guest, accounts and F&B controls.

h) Settlement

- Room settlement-The bills to be settled in the room account have to have the guest’s room number,name and the signature of the guest. The tips, if written by the guest, should be added to the total amount of

bill.

- Cash settlement-The bills paid, as cash need to be settled as cash settlement.

- Credit card settlement- for the credit card settlements, a printout of the credit card slip has to be ta

from the P.O.S. machine for the total amount on the bill.

- Guest signatures have to taken on the merchant copy and the bill.

The signature on the credit card slip must be verified with the credit card, if tip has been offered on the slip tha

to be added to the amount on the bill and settled in the micros.

i) Final report

A final report of the total settlement and the sale must be printed at the end of the meal period and the cash will be tallied

check has to done to ensure no bill is pending / open in the system. All the bills to be arranged on serial order and it are to

ensured no bill is missing.

j) Depositing the cash

The cash, report and the third copy of all the bills will be deposited at the front desk after each shift.

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RESERVATION PROCEDURES

As a Policy both Bars do not Take Reservations for tables unless and until for special Occasions that also through the F & B

Sales.

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BASIC RULES OF SERVICE

All Food and Beverage employees are to follow the following basic rules of service in their day-to-day responsibilities:

1. Guests are always to be seated by Hostess or Manager.

2. Guests are to be seated only on clean, fully set up tables.

3. All extra covers must be removed

4. Chairs must be pulled for guests when seating.

5. Always stand straight when taking guests order.

6. Guest orders should always start with ladies first.

7. Write legibly on the order-taking pad.

8. Always repeat the order to the guest.

9. Guests are to be informed of the various Chefs’ recommendations and also presented menus as they are seated.

10. Pre drinks or wines are to be offered as soon as guest is seated.11. Always open wine bottle in front of a guest.

12. Leave bottle in ice bucket when opening.

13. Always display the label and repeat the name of the wine when presenting.

14. All alcoholic drinks must be served along with mixers and ice.

15. Always serve ladies first.

16. Always serve guest from the left and clear table from the right.

17. Before each main course is served, remove soiled dishes.

18. Always handle silver flatware by the handle.

19. Always handle china by the edge.

20. Always handle glassware at the stem or base.

21. Never place your thumb on the plate.

22. Always carry silver, china, linen, and glassware on a clean tray.

23. Never walk back to the kitchen empty handed. Always take along soiled dishes.24. Dishes should not be stacked too high on the trays

25. B & B plates are to be removed from the table along with main course plates before the dessert is offered.

26. Soiled dishes are to be cleared only after everyone at the table has finished.

27. Crumbs are to be swept away before dessert is offered.

28. Desserts must be offered automatically.

29. Coffee and tea is to be offered when taking dessert order.

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30. After dessert and coffee are served, after dinner liqueurs must be offered.

31. Trays with soiled dishes to be immediately removed from the public area.

32. Checks are always to be presented in the check folder.

33. Checks are to be presented to guests on demand only.

34. Tables are to be reset as per specifications as soon as the guest departs.

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SERVICE SEQUENCE

1. Guests arrive at the bar entrance.

2. Server approaches, welcomes and greets the guests.

3. Server helps them to seat.4. Server confirms if they are comfortable with allocation of the table.

5. Server approaches the table, introduces himself.

6. Server fetches the beverage list and presents it to the guests.

7. Server places the complimentary bargratis on the table.

8. Server gives the guest sufficient time to read the beverage list.

9. Server suggests the popular cocktails and the bartender special of the day.

10. Server takes the order of the drinks and suggests the snacks.

11. Server notes down the order on the pad, with proper cover numbers, table number, number of guests and time.

12. Server repeats the order to the guests and removes the beverage list.

13. Server feeds the order in the micros.

14. Bartender prepares the drinks according to the order.

15. Server picks up the drinks from the bar counter.

16. Server announces the drinks and serves to the guests.

17. Server confirms the guest satisfaction.

18. Server replenishes the bargratis as and when required.

19. Server regularly pours the beer / wine.

20. Server picks up some conversation with the guests, especially when alone.

21. Server places the appropriate cutlery, crockery and the napkin for the snacks.

22. Runner picks up the snacks from kitchen.

23. Server serves the snacks accordingly.

24. Server inquires for repeat order and serve the same quickly.

25. Server changes the ashtrays as and when required.

26. Server confirms the guest satisfaction.

27. Server clears the soiled plates as soon as the guests have finished the snacks.

28. Server inquires about repeat of snacks and drinks.29. Server checks the bill and keeps it ready at the side station.

30. Server presents the bill to the guest only on request.

31. Server collects the bill and settles it as per procedure.

32. Server helps the guest to move out of the table by pulling the chair or by moving the table.

33. Server thanks the guest and bids farewell.

34. Server clears the table and resets it for the next guest.

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DISHWASHING AREA SEQUENCE

In order to process all soiled silverware, crockery and dishes all service staff will be required to follow a dish removal and

clearance sequence. To ensure that this works efficiently, it is necessary for the servers to follow the procedure outlined below

1. Have sufficient racks available at all times2. Prepare pre soaking containers for silverware and ensure that they are emptied from time to time

3. Setup decoy system to ensure the servers are sorting the silver ware and glassware

4. Ensure plates are scraped clean with a rubber spatula before being rinsed.

5. Do not wash heavily soiled dishes in the same load as glassware

6. Stack plates and glasses of similar size together on the racks

The following is the sequence from the perspective of a server:

1. Server brings tray full of soiled silverware, chinaware and glassware to the stewarding area.

2. Server sorts the silverware into the pre soak containers.

3. Server puts glasses in the glass rack.

4. Server puts plates on the stewarding table.

5. Server scrapes the food off the plate with the spatula into the wet garbage bin.6. Server stacks the plate on the rack and proceeds to scraping food of other plates.

7. Server pre rinses the plate rack when it is full and passes it into the machine.

8. Server proceeds to place fresh rack in the rinse area.

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BAR SETUP AND BREAK DOWN

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OPENING

1. Unlock all the cupboards and chillers.

2. Switch on the lights and check all electrical equipment.

3. Wipe and arrange the ice bins (Fill it with ice just before the operation starts).

4. Set the workstation which comprises of the following:

Blender

Salt/Sugar rimmer

Lemon Juice

Lime Cordial

Grenadine SyrupKhus Syrup

Sugar Syrup

Garnish Box

Worcestershire Sauce

Tabasco

Pepper Mill

Angostura Bitter

Store ‘n’ Pours

Spill Mats

Peg Measures (in a bowl containing water)

Bar Spoon

Tin Cutter Bottle Opener

Wine Opener

Cocktail Shaker

5. Workstation is set in a way that every item is easily accessible.

6. Decanters containing syrups should be absolutely clean both from outside and inside.

7. Make sure the glasses are absolutely clean and odor free.

8. Make sure the proper par stock is maintained at all given times.

9. The F&B controller checks the inventory as per the consumption of the previous day.

10. Garnish Box contains garnishes as per the set items on the beverage list.

11. Store ‘n’ Pour are used to store canned juices and Virgin Mary

12. Condi-Racks contain swizzle sticks, cocktail swords, fancy straws, and matchboxes.

Requisitions

1. Beverage requisition is made after checking the inventory.

2. Requisition for the perishable items like lemon, celery and Pineapple is made and countersigned by the Chef .

3. The bar man picks up the hard and soft drinks store from the wine stores as per the requisition

4. The perishable items are brought from the cold store.

5. Bar general store comprising of swizzle sticks, paper napkins etc. are picked up from the main stores.

Closing

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1. Once all the checks are settled in the micros, the bar consumption report is taken from the micros.

2. The barman notes down the consumption of the day in the picking register.

3. Afterwards the total consumption is entered in the inventory register.

4. The actual stock is then counter checked with the inventory.

5. The barman updates the bar register on daily basis.

6. The controller updates the bar inventory register.

7. The interdepartmental transfers are made and entered in the inventory register.

8. The issues of the day are entered in the inventory register.

9. Spoilage or breakages if any are entered in a spoilage book and are signed by the manager and recorded in the inventory

book.

10. The bottles are kept back inside the cupboards and locked.11. The bar workstation is then cleaned and the equipments are kept in the cupboard.

12. The ice bins are emptied, cleaned and wiped.

13. The decanters with the syrups and lemon juice are cleaned and kept in the refrigerator

14. The Store ‘n’ Pour are given for washing.

15. Stacking of beer, mineral water, and soft drinks is done before locking the bar.

16. The bar is locked, after locking all the cupboards and chillers and the keys deposited at the Time office.

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DRY DAY PROCEDURE

The government of Delhi prohibits the sale of alcohol on the following days of the year:

1. 26th January (Republic Day)

2. 15th August (Independence Day)

3. 02nd October (Mahatma Gandhi’s birthday)

4. Elections (The polling days and the vote counting days)

The following procedure is to be followed on these days:

1. Timings From midnight to midnight (L-5, L-20).

2. Exception Room service, alcoholic drinks are served all

365 days, 24 hours (L-3)

The Excise department can also declare dry days, by issuing a notification due to various reasons like elections etc. The

notification defines the type of licenses to which it applies.

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SIDE STATION SETUP

The side station provides all necessary equipment required for the smooth operation in a particular section of the BAR. Theref

their placement in the BAR plays an important role, if the location of the side station is not user friendly it can lead to wastage

the manpower and time.

Stacking the Side Station: Refer to the picture below and follow this set standard for stacking. Starting from left to right: Top

bottom.

Standard Side Station Top

• Salvers 4.

• 1 Continental Tray

• 1 Tip box

• K.O.T. slot

• 3 Tooth pick holders & 1 Straw holder

• 4 Order pads

• Folded server’s cloth

Standard Cutlery Drawers

• Dinner Forks

• Dinner Knife left drawer

•

Dinner Spoon

• Service Fork & Service Spoon right drawer

• Tea Spoon & demitasse spoon

Standard Cupboard Setup

Sauces B&B Plates

Server’s Cloth Cups

Water Goblet Saucers

Folded Napkins 4 Sugar BowlsCutlery Plate with a Cloth Crumbing Set

Dinner Plates Cruet Set

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STATION ALLOCATION

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Station 1: 1 Catering Executive -Station in charge

1 Catering Assistant -Second in command

Station 2: 1 Catering Executive -Station in charge

1 Catering Assistant -Second in command

Brasserie: 2 Catering Executives

2 Catering Assistants

1 Catering Trainee

Entrance: 2 Hostess

Bar: 1 Bartender

Food Pickup: 1 Catering Assistant

The manager would divide the area of supervision, depending on the staff strength.

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REQUISITION PROCEDURES

Store requisitions from the various user departments will be received as per the schedule only.

All store requisitions should be sent one day in advance on the prolific system only.

In cases where the divisional heads want to approve the store requisition in advance, the print out should be taken out at the

requesting department and duly signed and then sent to the stores for issue of the material but one day in advance.

There will be box kept outside the stores so that the signed requisitions can be deposited at the convenience of the user.

The trolleys for the material collection should come to the stores in advance as then the material can be taken out and stacked

the trollies for greater efficiency.

No amendment will be allowed on the stores requisition after the signature of the Div Head / HOD, unless authorized.

All items will be issued as per the UOMs defined in the system.

Under no circumstances manual store requisitions will be entertained.

No emergency requisition - i.e. issue requests other than the scheduled time, will be entertained unless authorized by the

Divisional Head / HOD.

Expired material will not be taken back unless approved by the Materials Manager.

Part issues will be stopped completely, against any requisition. The requesting department will have to take the complete

supplies in one lot.

In case of 20Ltr water and soft beverage in bottle issues will be done only against empties. In case of additional requirements

approval of the HOD is mandatory.

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GARBAGE REMOVAL

Garbage from 1911 Bar will be removed by the stewarding area and Bar area thrice a day and whenever required or requested

the outlet manager.

The kitchen stewards will replace the garbage bin with a clean and fresh liner.

The garbage bin will be covered after the bin is cleaned and washed

CLEANING SCHEDULES AND RESPONSIBILITIES

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Item Type Of Cleaning Responsibility Frequency

Main Door Cleaning & polishing Housekeeping Daily

Glass windows Cleaning Housekeeping Daily

Ceiling Dusting Housekeeping Monthly

A/c Grills Dusting Housekeeping Twice a week

Chairs and sofa Dusting Housekeeping Daily

Chairs and sofa Spotting Housekeeping Daily

Chairs and sofa Shampooing Housekeeping As and when

requiredWalls Dusting Housekeeping Weekly

Lighting fixtures Dusting Housekeeping Weekly and

whenever required

Under Counter

Refrigerator

Cleaning Service Staff Daily

Music Console Dusting Service Staff Daily

Table tops Wiping Service staff After every seating

Micros Terminal Dusting Service staff Daily

Clean menus Wiping Service staff Daily

Bar equipment Washing and wiping Service Staff After every use

Dry food store Cleaning Service staff Weekly

Clean hostess desk Wiping Service Staff Daily

Exhaust Duct Cleaning Stewarding Twice a day

Fumigation Pest control Housekeeping As per Schedule

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PREVENTIVE MAINTENANCE PROGRAM

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S.NO. TASK SCHEDULE

ENGINEERING

1. Thorough checking of electric gadget Monday & Friday

2. Servicing of refrigerators 20th of every month

3. Cleaning of A.C Ducts 20th of every month

4. Cleaning of water cooler Every Monday

5. Cleaning & Servicing of C.D Player 30

th

of every month

HOUSE KEEPING

7. Paint touch up Every Monday

8. Brass lamps need to be buffed Every Tuesday

9. Polishing of Khantok wooden flooring Monday & Friday

10. Thorough cleaning of water body Alternate day

11. Polishing of all wooden chest 20th of every month

12. Carpet Shampooing 20th of every month

13. White paint in back area and dispense Bar 20th of every four month

15. Thorough checking of tables & chairs shoes 15th of every month

16. Thorough checking of all chests & side stations 15th of every month

17. Brushing & Cleaning of upholstery 20th of every month

18. Cleaning of Cushions 30th of every three month

19. Check service door for squeaking sound Every Monday

20. Check Guest entrance door for alignment 20th of every month

KITCHEN STEWARDING

21. Show plate buffing Every Saturday

22. Cutlery Buffing Every Friday

23. Thorough cleaning of refrigerator Every Sunday

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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 hav

different page for each day of the year.

The outlet manager must fill in daily the highlights of the days activities.

It will include sections like:

1. Revenues of the day in comparison with the budget

2. Covers and average checks of different meal periods

3. Guest comments and problems/complaints with guest

4. Special sales activities and results

5. Bottle sales6. Comments on Housekeeping and POMEC problems

The Log Book will be submitted to Room Service after closing of the last meal period of the day. Room Service will deposit a

Log Books to F&B Office by 8 a.m. the following morning

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The F&B Office is to review the Log Books the following morning, take action on comments, sign and return them to the

outlets.

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1. .

DUTY ROSTER AND PROCEDURES

In order to ensure the smooth operation, the manager is responsible for scheduling employees on a weekly basis. This schedu

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

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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 t

upcoming weeks.

All schedules have to be given to the Executive Assistant Manager-FOOD AND BEVERAGE for final approval before being

posted

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DEPARTMENT BRIEFINGS AND MEETINGS

Meeting When Time For Whom

Pre-service briefing - touch on

daily issues, check on staff

grooming, product knowledge,

reservations

DailyBefore every

shift

Incoming Shift

F&B Briefing - touch on daily

issues, revenues and

communication.

Daily 11.30am Outlet Managers

F&B Meeting – problems

encounter, business level,

promotions,

secondary duties follow-up

Monthly 3.30pmManager

Asst. Manager

Training Class – emphasize Weekly 3.30pm Selected staff

Sl. No. DATE 1st 2nd 3rd 4th 5th 6th 7th

DISIGNATION MON TUE WED THURS FRI SAT SUNDAY

1 Manager Prashant Gupta O

2 Maître d’hôtel Rishi Neoge O

3 Catering Executive Rahul Sharna O

4 Catering Executive Sharad Sharma O

5 Catering Executive Kamal Chopra O

6 Catering Assistant Amit Kumar Mishra O

7 Operational Trainee Sidharth Tandon O

Total 5 5 6 6 7 7 6

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standards, teach new skills

Team communication - between

kitchen and service staff problem,

business levels, food presentation,

upcoming promotions.

Last

week of

the

month

3.30pm

Outlet Manager

Outlet Chef

Executive Assistant

Manager F&B

Asst F&B

Outlet staff

*************

MANAGER’S CHECKLIST

HOUSEKEEPING Pre

B/fast

Pre

Lunch

Pre

Dinner

Potted plants fresh and in place

Sufficient linen for operation

Wooden floor clean

TABLE-TOP

Tabletops polished

Settings as specified.

OPERATING EQUIPMENT

Stocked to par

Store requisitions are picked up

HOSTESS STAND

Menus are clean

Birthday candles are available

Pen and writing pad available

AIR-CONDITIONING

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Correct temperature

Sufficient airflow.

Any dripping from air-cons.

BAR AREA

Sufficient stock of glassware.

Garnishes sufficient and fresh.

Sufficient stock of all beverages

STAFF ADMINISTRATION

Check occupancy rate.

Check for any functions in-house.STAFF APPEARANCE

Proper uniform and nametag.

Staff well groomed.

SIDE STATION

Clean and tidy.

All mis-en-place in order.

UTILITIES

All lights working and at correct level

All switches and appliances working.

WALLS/CEILING Pre

Lunch

Pre

Dinner

Wall clean and free from spots

Is the ceiling clean

GENERAL

Cruet sets filled and clean

All requisitions picked up

Check the chairs for crumbs.

Back areas are clean at all times.

Ensure that all the napkins are folded.

CLOSING CHECKLIST

All tables are relayed

All checks are settled

Spoilage and breakage report is made

Soiled linen is tied

Linen hamper is clean

Side stations are stacked

All menus are clean

Hostess desk is clean and locked

All sale money is put in the envelope

Sale print out is taken out

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14 Cocktail 40

15 Martini ‘Z’ Stem 20

16 Shot Glass 06

17 Zombie 120

SCHOTT ZWIESEL

18 Martini Glass 24

OCEAN

19 New York 00 LOCAL

20 Decanter (large) 36

21 Decanter (small) 36

22 Glass Ashtray 00

23 Glass Candle Bowl 00

24 White Wine (small) 36

25 Beer goblet 48

26 Long drink 176

27 Red wine glass 96

28 Hurrican tumbler 180

29 Gibraltor rock 84

30 Juice jug fancy 05

31 Water golet blue C78 78

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ITEM NO. DESCRIPTION PAR ACTUAL REMARKS

OUTLET bar

REVISED DATE :

PAR STOCK FORM FOR : Cutlery

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1 Dinner Fork 224

2 Dinner Spoon 118

3 Dinner Knife 224

4 Service Spoon 12

5 Service Fork 12

6 Demitasse Spoon 24

7 Ice-cream Spoon 36


8 Dessert fork 96

9 Soup spoon 150

10 Steak knife 12

11 Tea spoon 174

12 Cheese knife 02

13 Parfait spoon 36

14 Demi tasse spoon 12


15 STRAW HOLDER 12

16 Peg measurer set new 04

17 Water jug 12

18 Tea strainer 18

19 Crubling set 02

20 Wine chiller 06

21 Ice bucket 11

*************

OUTLET bar

REVISED DATE :

PAR STOCK FORM FOR : Crockery


1 Dinner Plate 150

2 Coffee Cup 300

3 Coffee Saucer 300

4 Demitasse Saucer 12

5 Soup Bowl (with lid) 00

6 B & B Plate 250

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7 Dessert plate 150

8 Soup plate 30

9 Soup cup 50

10 Soup saucer 60

11 Oval platter 36 cm 06

12 Oval platter 32 cm 06

13 Demi tasse cup 12

14 Curry bowl large 0715 Curry bowl small 48

16 Egg cup 75

17 Sauce boat small 24

18 Tooth pick holder 12

19 Ashtray 48

20 Salt shaker 48

21 Pepper shaker 48

22 Sugar caddy 60

23 Butter dish BP 76

OPERATING EQUIPMENT INVENTORIES

To keep control and record of the operating equipment issued to the F&B outlets, the stewarding department conducts the

following inventories.

1. Monthly Inventory

2. Quarterly Inventory

3. Year Ending Inventory

This is besides the above-mentioned inventories by the respective outlets conduct internal inventories on daily or weekly basis

Inventory Movement Procedure

1. Monthly Inventory

Kitchen Stewarding conducts the inventory of operating equipment on the last day of every month. The Kitchen Stewarding

Manager sends a circular to all the Restaurant Managers of the Dir. F&B outlets and the F&B Manager. This note has the

following information:

- Date and time schedule of inventory for each outlet.

- The type of equipment to be inventoried.

- The name of the supervisor to conduct the inventory for each outlet.

- It is also advised to arrange the equipment in one place to enable quick and through inventory.

The cutlery is required to be arranged in sets of ten each.

The inventory sheet is required to be signed by the concerned Restaurant Manager, the supervisor and the Stewarding Manage

A consolidated report of all operating equipment with the variance is sent to the Dir. F&B.

2. Quarterly Inventory

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Same procedure as the monthly inventory, with the difference that a account auditor is also assigned for each outlet to carry ou

the inventory. The report of the quarterly inventory is sent to the Financial Controller also.

3. Year Ending Inventory

Same procedure as the monthly inventory, with the difference that a external auditor from Ray and Ray is also present to moni

the inventory.

The Ray and Ray Company sends the report of this inventory to the hotel owners.

*************

BUDGET AND BUDGET CONTROL PROCEDURES

The 1911 Bar Manager must be a cost-conscious operator.

Worldwide inflationary periods, increasing labour costs and escalating expenses force management to control expenses daily

keep ahead in an ever-growing competitive market. The most successful Managers are also successful financial administrator

The 1911 Bar Manager must control expenses on a daily basis, know what his expenses are, and know how to manage them.

Effective cost management has major implications on departmental income. Hand in hand with maximizing revenues, it wlead to maximum profit.

CONTROLLING EXPENSES

To enable employees in the Food and Beverage Department to control expenses, it is important to go through the follow

steps:

• Identify each of the expenses incurred by the department.

• Establish which of these expenses can be controlled.

• Delegate responsibility for control of these expenses to the appropriate subordinate.

• Set budgets and targets on a monthly basis for each expense.

Identify Expenses

The following expenses represent the headings normally found in a Food and Beverage Department Income Statement:

Cost of Sales

- Food Cost

- Beverage Cost

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Payroll and Related Expenses

- Salaries and Wages

- Extra Wages

- Employee Benefits

Provision for Replacement of

- Chinaware

- Glassware

- Linen

- Silverware

- Uniforms

Other Expenses

- Contract Cleaning

- Kitchen Fuel

- Laundry and Valet

- Meeting Expenses

- Music and Entertainment

Operating Supplies:

- Cleaning

- Bar

- Guest

- Paper - Printing and Stationery

- Others

Other Operating Expenses:

- Decorations

- Licenses and Taxes

- Menus/Wine Lists

- Postage

- Utensils

- Others

- Spoilage

- Telephone and Telegrams

- Transportation

Controllable vs. Non-Controllable Expenses

The extent to which an expense can be controlled varies with two factors:

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- The time frame within which the expense is being reviewed.

- The context within which the expense is being reviewed.

Some expenses may be controlled only annually (for example, an annual maintenance contract), while other may be control

daily (e.g. cleaning suppliers).

The Outlet Manager should break his costs down into the following categories:

1. Budgeted Provisions

These are expenses, which are committed as part of the annual business plan and an amount is accrued each month. Any savimade by the Outlet team in this area would only be reflected at year-end.

2. Fixed Expenses

These are expenses over which the Outlet Manager has little influence. They are either dictated by organizations outside of

hotel, or other agreements in which the Outlet Manager has no part.

3. Allocated Expenses

These expenses are charged to the Food and Beverage Department on a pro-rata basis. The method of deciding the alloca

varies from hotel to hotel.

4. Controllable Expenses

This category includes both expenses, which fluctuate with business volume and those, which do not.

Delegate Responsibility

Managing costs in a department is best tackled with a team approach. This means that the Outlet Manager must be made aw

of the financial expectations of his department

The Outlet Manager should be accountable, as far as possible, for his own expenses. In revenue departments (outlets, bars

banquets), the respective Managers are responsible for controlling their own profitability, in conjunction with their counterp

in the Kitchen and Stewarding. In Stewarding and Kitchen areas, the respective head of Department is responsible

minimizing costs while maintaining standards at acceptable levels.

Some of these expenses are made up from two sources:

1. Requisitions made out by the Outlet Manager himself.

2. Requisitions made out by other Food and Beverage Departments.

The Outlet Manager has complete control over the former expenses (e.g., menus). The latter are allocated to the various out

at month end (e.g., stationery). Over a period of time, an Outlet Manager should be able to estimate what should be allocated

a monthly basis and what he has direct control over, based on business levels.

Set Budgets and Targets

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With separate outlet income statements, the Outlet Manager automatically has a budget figure. He should, for himself, ext

that portion of the controllable expenses over which he and his Chef Incharge have complete control, and concentrate on th

expenses. He should also, in the long run, work with the Executive Assistant Manager of Food and Beverage to reduce all ot

expenses.

The Outlet Managers or Head of Department must be completely familiar with the unit cost of every product they requis

They should obtain updated prices from the Materials Manager and post the list prominently, as part of their own cost sav

campaign.

Daily

This information should be received and analyzed on a daily basis:

- Food and Beverage Revenues:

By outlet and by meal period compared to forecast.

- Cover Count:

By outlet and by meal period.

(These figures may also be compared to last year.)

Weekly

Payroll Expenses to Budget:

Food and Beverage cost compared to budget

Monthly

The Executive Assistant Manager of Food and Beverage should hold a Food Beverage Profit and Loss Meeting to review

month end results as soon as they are ready.

Quarterly

The Executive Assistant Manager of Food and Beverage should review expenditures, actual versus budget of opera

equipment (china, glassware, silver, linen, kitchen utensils and uniforms) and ensure that this expenditure is in line with budge

The Executive Assistant Manager of Food and Beverage should review the yearly budget for furniture, fixture and equipm

expenditures with the General Manager, and set target dates for the amount to be spent in the following quarter.

MINIMIZING LOSSES

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One of the first ways of reducing costs in any Food and Beverage operation is to minimize/eliminate losses, which occur.

Losses take one of three forms:

Theft

Error

Waste

Major Loss Areas

Waste

DamageImproper storage and preparation of food and beverage items

Improper storage and handling of operating equipment poor stock rotation and spoilage

Over-staffing

Incorrect recruiting

Poor scheduling

Negligence

Poor portion control

Misuse of food itemsMisuse of operating equipment

Poor training

Time wasting by employees

Inefficient operating Systems

Reducing Losses

This requires a planned approach and a joint effort by the 1911 Bar team to:

Identify where loss occurs.

Plan how to present or minimize the loss.

Implement a loss prevention campaign using:

Training

Employee Campaigns (e.g., monthly campaigns)Strict controls

More spot checks

Closer monitoring of employee's performance

Minimizing Operating Equipment Losses

Since operating equipment represents one of the major expenses in a hotel, the following approach should be used to minim

losses. Similar approaches could be used for other major loss areas.

1 The 1911 Bar should have a par stock of operating equipment (i.e., in circulation).

2 Each outlet should do a monthly inventory for its own benefit.

3 There should be a complete quarterly inventory of all operating equipment done in conjunction with Accounts.

4 The Stewarding Manager and Executive Assistant Manager of Food and Beverage should establish a proper break

reporting system.

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5 New operating equipment should only be issued against broken/damaged equipment on a one-for-one basis. Th

damaged items can then be properly accounted for the condemned/discarded.

6 The outlet should have a complete list of all equipment. A display board using photographs of the major items should

posted in the service area. Along side each item should be the unit cost.

7 The Stewarding Manager should maintain either a manual card or computerized perpetual inventory card system of ev

item of operating equipment.

8 Breakage reports should be introduced into each outlet, showing monthly breakage.

9 The decoy system (i.e., sample pieces of operating equipment) should be used on dirty dish tables to promote organistacking of dirty dishes and reduce breakage.

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