Food and hospitality establishments are the guests' satisfaction. Satisfied guests are the key to business return and the source of rumor advertising. In both cases, the operation will result in increased revenue thanks to the satisfied guests. In this endeavor there are guests who will visit specialty foods and beverages. These guests, like anyone else, should not only be treated with respect and courtesy, but also with their special needs.
The SOP Restaurant needs special needs. Our restaurant management manual is a good resource for restaurant managers to be able to develop their own needs for guests. There are a number of areas that need to be clearly outlined and managed and staffed to be fully aware and trained in these procedures.
The special needs of food and beverage production are for any guest requiring staff above normal parameters. This includes elderly guests, small / young children and people with disabilities. Some restaurants require special consumption needs or require special requirements in this category. Everyone with special needs needs to have procedures that are most appropriate for their care.
For example, older people want to sit in places that are rich in light and in a calm environment. If you have comfortable seating, you would also like to specify this. On the other hand, dealing with children requires a different approach. With your children, it is polite to speak directly with the child, but with parents (preferably not verbally or indirectly) confirm any order that the child can place. It is also a good idea for toddlers to make table snacks as fast as possible (crackers, bread, etc.). Clearly, the most important thing is for the staff to be aware of the difference that each of them has to meet their specific needs. Not only, as we have already mentioned, these processes are outlined in the SOP of the restaurant; but training procedures should be developed to ensure that staff can identify and provide the necessary services, if necessary. The restaurant manager is responsible for ensuring that the staff are properly acquainted and trained in providing a special guest service.
The restaurant manager must understand that guests' special needs must be catered for. The manager of the restaurant will forward this understanding to other employees. Remember, these guests are just as important as anything else. Meeting the needs of the special needs only serves to increase the reputation of the quality service offered by the food and beverage industry. In addition, food and beverage operations increase return business as a result of practices that do not require additional costs. All relevant food and beverage establishments will establish these guidelines through appropriate planning and training
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