Food and Beverage Department Policy for Meetings and Briefing
Standard Policy For F&B Departmental Meetings and Briefings:
Departmental Briefing or Morning Briefing:
- A minimum of one briefing daily is to be conducted for staff in each outlet.
- The time of briefing is decided based on business levels, max. staff availability etc.
- The staff member is to be well prepared with a working pen and an adequate notepad.
- The meeting comprises a review of the previous day, that day’s upcoming activities, and the next day’s main topics.
- The meeting shall not take more than 30 minutes.
- No minutes are to be taken.
Food and Beverage Departmental Meeting:
- The Food & Beverage meeting will be held every month on a day and time that is highly appropriate, according to the hotel’s F&B operation activity, structure, and business level.
- All F & B Department Heads must attend the Food & Beverage meeting.
- The meeting covers all F & B-related activities such as operations, personnel, finance, sales, and promotions.
- All problems shall be tackled and both the Department Heads and the Management Team shall come up with solutions.
- The financial performance of each outlet is reviewed and recommendations are given to meet the monthly targeted budget.
- Specific objectives and/or tasks are given to each Department Head.
- This meeting shall not exceed 90 minutes.
- Minutes will be taken.
Also, read about Guidelines and Tips for Conducting Departmental Meetings.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. What is the minimum number of briefings to be conducted in each department?
Q3. What is the ideal day for conducting the Food & Beverage departmental meeting?
Q4. Should the minutes of the meeting be taken during the F&B departmental meeting?
Q5. Suggested time for meeting and daily briefing?
SOP Number: Food and Beverage Service SOP - 58 Department: Food an d Beverage Service – General Policy Date Issued: 23-11-2019 Time to Train: 20 Min