With the recent renewed interest in global warming and heightened concern for environmental degradation, many people have started to pay attention to the impact of the hospitality industry on the environment. Sustainable work practices are now part of the equation; these practices involve looking at ways the business can reduce their impact on the environment.
Sitting at a table or in a drinking area surrounded by used glassware, crockery, etc, rapidly becomes very uninviting. Rows of dirty glasses left standing on the bar are also very unappealing. These things might make the difference between whether a customer returns to your establishment or not.
It is also the responsibility of the bar person to keep the public areas of a hospitality venue clean, tidy and hygienic. The cleaning and maintenance of public areas is equally as important as all the other workplace cleaning activities. Public areas include:
Most of the bar equipment you use when working in hospitality establishments will need to be cleaned on a cyclic basis. This means that some items will need to be attended to on a daily basis whilst other may require attendance on a weekly or monthly basis. For example:
Maintaining your own safety is paramount when working in hospitality establishments,This includes understanding the safety requirements that are in place for the use of inert gases for beverage dispensing systems, and with the hazards associated with compressed and refrigerated gases.
All hospitality establishments and bars have a range of beverage dispensers, and all must be cleaned and sanitised. Beer Panels – beer panels are comprised of a beer tap or taps (fonts), drip trays and often an instantaneous cooler (Temprite) under the bar counter. To clean beer panels:
It is important for bar and hospitality staff to clean and handle glassware correctly. All glassware should be handled from the base or stem of the glass, never touch a glass by the rim as this in unhygienic.
No matter what type of bar you work in, first impressions are crucial. We need to ensure that the bar presents well to the customer. To achieve this, it is important to be aware of basic requirements, appropriate hygiene and the application of correct standards by all staff.
Working in hospitality establishments, you must be able to deal with difficult customers in a range of environments including the telephone. If a customer phones to make a complaint, you will also need to know how to handle this. If the caller is angry, respond only with courtesy and respect. Let the caller vent one’s […]