F & B Ethics
Standard
To understand the basic rules and regulations of the F&B department to ensure guest delight.
Procedures
F&B Ethics for Service Staff
Cooperation and Adaptability:
- Collaborate effectively with other employees.
- Adjust smoothly to the work environment.
Patience and Tolerance:
- Exhibit patience and tolerance towards guests and colleagues.
Objective and Improvement:
- Maintain a clear objective towards goals and targets.
- Continually improve knowledge and skills.
Flexibility and Creativity:
- Approach work with a flexible and creative mindset.
Intuition:
- Develop the ability to understand and respond to any situation.
Training and Teamwork:
- Engage in training efforts and promote teamwork.
Honesty and Understanding:
- Perform duties with honesty and a compassionate attitude.
No Wastage:
- Avoid wastage of food and beverage ingredients.
Respect for Living Creatures:
- Show respect to all living beings.
Careful Handling:
- Handle all equipment, utensils, and natural resources of the hotel with care.
Local and Seasonal Products:
- Preferably use local products and seasonal ingredients.
Healthy and Tasty Options:
- Arrange for healthy and tasty food and beverages for everyone.
Waste Management and Recycling:
- Sort all waste and return for recycling whenever possible to minimize excessive waste.
- By following these ethics and procedures, service staff can contribute to a positive and efficient work environment, ensuring a delightful experience for guests