Description
A hotel food and beverage administration manual covering inventory control, cost control, reporting, procurement and departmental administration.
The Food & Beverage Department Administration SOP Manual is an administrative reference for F&B managers and department heads at hotel properties. It covers the full scope of departmental administration — from codes of conduct, grooming standards, and time management through cash handling, inventory control, reporting timelines, and cost control principles — providing a structured framework for consistent management of both guest-facing and back-of-house functions.
The manual defines departmental routines including briefings, meetings, and record-keeping, and addresses support processes such as linen handling and procurement. It specifies reporting and budgeting timeframes but does not include finance or accounting templates or methodology.
Preview
Store Requisition
| Department/Division: Food & Beverage | Code: FNB079 | Total Pages: 1 |
OBJECTIVE
To outline the standardized process for requesting and collecting items from the Food & Beverage store, ensuring proper authorization, documentation and adherence to established schedules.
STANDARD
- Every request for items from the Food & Beverage store necessitates the completion of a requisition form.
- The requisition form must bear the signature of the respective personnel, including the Outlet Manager, Outlet Chef, Stewarding Manager or Catering Manager, as applicable. Additionally, it must be duly authorized by either the Executive Chef (for food) or Beverage Manager (for beverages) or the Director of F&B (for other items).
- All requisitions must be submitted one day in advance of the scheduled collection from the store room.
- Item collection will occur during the store room’s regular opening hours, following a predetermined schedule that has received approval from both the Accounting and Food & Beverage Departments.
- After item distribution, the requisition sheet will be forwarded to the Cost Control Department.
- For any further inquiries, please consult the Standard Operating Procedures (SOPs) of the Finance & Administration Division.
