HOW TO FILL IN THE FB & KITCHEN LOGBOOK?

OBJECTIVE

To ensure that all F&B team know the standards.

POLICY

To maximize guests satisfaction

It is the policy of the hotel that all F&B team follow the same standard.

PROCEDURE

Responsible personnel

Supervisor/Restaurant Manager

Take log sheet

In log book

At hostess stand / side stations

Check details

Correct outlet

Correct month, day & date

Obtain forecast for revenue (F&B), covers and average check

As per set format

Obtain actual F&B revenue and cover

Restaurant cashier (POS System)

Upon closing of cashier’s shift

Write in correct column

Ensure correct meal period

Obtain guest feedback/compliments/complaints/action taken

Written In log book