Corporate Food & Beverage Standards Manual
We are committed to operating Food and Beverage Operations in which each outlet:
• Is independently profitable.
• Is market oriented.
• Is accepted in the local market.
• Serves food which is fresh, and of the highest possible standard in its category.
• Has menus that are small, limited, changed frequently and are seasonal. More
Future trends within the industry will continue to highlight the need to focus the Company’s attention on the following customer-driven fundamentals:
• A successful Food and Beverage product
• Innovative sales and marketing
• Well trained employees
• Continually updated, state-of-the-art technology.
Emphasis will continue to be placed on decentralisation, regardless of our continual growth, and the redesigning of systems and flexible job functions to create freestanding profit centres within each hotel.
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