OPERATIONS I F&B BEST PRACTICES
GRAB & GO BEST PRACTICES
• Ensure clear communication is provided to guests regarding use of the water station. Station should be clearly labeled with portable water vessels and glasses presented in an appropriate manner. Guests should understand, based on signage and labels, that vessels can be taken with them to their room. See Appendix for water banner that should be located at water station. • In your M Club opening training, include housekeeping, house runner, houseman and utility teams to address a plan for the stocking, retrieval, and washing of glass bottles. • All beverage bottles must be in straight lines with labels facing forward. • Place utensils and packaging in convenient locations for easy guest access. • Set up coffee cups next to espresso machine. Location of cups and glasses should be intuitive for guests. • Ensure glassware is polished and replenished as needed. • Transition Grab & Go offerings throughout the day with relevant products, per standards. • Incorporate vessels with food that is actually used for service (functional decoration). • Allow ample counter space near condiments to allow guests can fix their beverages. Trash receptacles should be within reach. • Special attention to maintain a tidy and clean display and to ensure a well-stocked offering.
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Marriott International Confidential & Proprietary Information
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