Professional Documents
Culture Documents
STANDARD OPERATING
PROCEDURES
CONTENTS
BEVERAGE
#1 Beverage Operation
#2 Beverage Controls
#3 Beverage Storeroom Consolidation
#4 Beverage Operation Liability
#5 OPEN
#6 Alcohol Awareness Training
Beverage #1
BEVERAGE OPERATIONS
MINIMUM STANDARDS
TRAINING
. Formal training programs are established for new
hires and existing staff
.
OBJECTIVE
To provide associates
(servers, bartenders)
with the tools necessary
to deliver quality service
and product to the
guests.
CUSTOMER SATISFACTION
. Customers are promptly greeted (60-second
approach)
.
Beverage #1
PRODUCT QUALITY
. Gold Standard approved mixes should be used
.
FOOD SERVICE
. An attractive, professional looking, competitively
priced food menu is available and displayed
.
Beverage #1
ENTERTAINMENT/MUSIC PLAN
A library of records/CDs/tapes for property use is
available
Sound:
Sound system is up-to-date and in good working
order
Sound levels are monitored to suit bar type/day
part/customer base
Sound levels are monitored to comply with
OSHA* regulations
Beverage #1
Beverage #1
WINE LISTS
A wine list that meets minimum requirements of the
Marriott Gold Standard Program is available
PRICING GUIDELINES
. Properties must follow Gold Standard pricing
parameters
.
See also:
Beverage #2
BEVERAGE CONTROLS
MINIMUM STANDARDS
STOREROOM
.
OBJECTIVE
To standardize
procedures for
processing the purchase,
storage, turnover,
requisition and use of all
alcoholic beverages.
Beverage #2
RECEIVING
.
STORAGE
.
Beverage #2
RETENTION
OF
RECORDS
BAR PARS
.
POURING CONTROL
.
Beverage #2
See also:
Accounting SOPs
Gold Standard Brands List
"Bartending Skills" Video
Beverage Journals
Food and Beverage Purchasing Manual
Food and Beverage Resource Manual
ID Checking Guide
Local/State Liquor Laws
Restaurant, Room Service and Bar Operations
Manual
Gold Standard Guidebook
Old Mr. Boston
Standard Beverage Recipes
Beverage #3
BEVERAGE STOREROOM
CONSOLIDATION
MINIMUM STANDARDS
OBJECTIVE
To consolidate
storerooms into one
central main storeroom
that would be utilized to
distribute liquor, beer
and wine to appropriate
departments throughout
the hotel.
See also:
Checklists
Accounting SOPs
Videos
Corporate Food and Beverage Department
Vendors
Gold Standard Guidebook
Beverage #4
BEVERAGE OPERATION
LIABILITY
MINIMUM STANDARDS
.
Last call:
Conforms to local liquor laws
Does not allow for the service of doubles
OBJECTIVE
To provide the
necessary safeguards
and precautions in the
company's beverage
operations to properly
protect licensing
privileges.
* International Properties to
follow equivalent programs that
are offered locally
See also:
Associate Handbook
Bar Segmentation Guides
Glossary of Terms
ID Checking Guide
Job Descriptions
Local Liquor Laws
Orientation checklists
TIPS
Gold Standard Guidebook
Beverage #5
ALCOHOL AWARENESS
TRAINING
MINIMUM STANDARDS
OBJECTIVE
To provide protection to
our guests, our
surrounding communities
and our hotel properties
from alcohol related
incidents.
See also:
Beverage SOP #4
Health Communications, Inc. 1-800-GET-TIPS