Standard Room Service Tray Setup Following are the Standard Room Service Tray Setup for Breakfast [American, Continental & German], Soup & Main Course, Red Wine and White Wine. Breakfast Tray Setup 2 PAX [American] AMERICAN SET with Coffee/ 1x Tea …
Audio Visual Classroom at BNG Hotel Management Kolkata The Institute has a very modern Audio Visual Classroom and seminar hall with a sitting capacity of 200 persons wherein hi-tech facilities like electronic board, electronic podium, projector, etc. are available providing …
Inventory Turnover for Hotels and Restaurants Food Outlets Inventory Turnover is the responsibility of the Director of Food and Beverage and the Executive Chef to cause adherence to established turnover and inventory level goals. To establish a standard for food …
Serving and Clearing Beverage The objective of this procedure is to ensure that all associates have the correct knowledge of serving and Clearing Beverage during the service. Procedure of serving and Clearing Beverages Beverages are categorized in many sections, and …
Happy Hours for Bars Happy Hours are basically to boost/optimize beverage revenue besides the peak-selling periods between lunch and dinner at the bar(s). Example of Daily happy hours timing Bar from 17:00 – 19:00 (tolerance of 3 minutes after 19:00) …
Basic Spirit Knowledge Learn all about Top 5 Basic Spirit s Vodka, Gin, Rum, Whiskey, Scotch, Tequila and Beverage Order Taking in detail. Basic Spirit 1. Vodka Vodka can be traced as far back as the 8th century in Poland …
Restaurant Up-selling Techniques The objective of this procedure is to ensure that all staff understands the importance of having good sales or up-selling techniques, and how they increase the revenue of the outlet. Also to make staff understand the different …
Hotel Management Information – News – BNG Hotel Management kolkata A cardinal part of hotel / hospitality industry, hotel management has wide employment opportunities. Moreover, with globalisation gaining acceptance with more and more countries, the hotel industry is truly becoming …
Restaurant Guest Complaint To ensure, the general understanding and handling of common guest complaint in a restaurant. A guest complaint is: A valuable source of market information. A good sales lead. To indicate a “negative” variance in our quality or …
Inventory Management of Food, Beverage and other related items Food, Beverage and related inventories are maintained and managed in accordance with guidelines to minimize the company’s investment and maximize return on Food, Beverage and related inventories through the use of …
