7. Answer the questions on the text:
1. Why are hotel bars advantageous for both the hotel and guests?
2. What risks do bars encounter?
3. Why should strict policy and procedure guidelines be set in hotel bars?
4. Why is the profit percentage on food items lower than on beverages?
5. What bar has been a favored New York «watering hole» of the rich and famous for many years?
6. What should the bartender do if a guest becomes intoxicated and gets involved in an accident?
7. What makes bars an important revenue source for the food and beverage departments?
8. What can the bartender dilute liquor with?
9. Why would bartenders want to dilute liquors?
10. What other ways are there to defraud a bar?
8 To defraud a bar; pilferage; «watering holes» of the rich; the best way; with liquor; they are followed . Use proper words and phrases in the box to complete these sentences.
1. The manager must set strict policy and procedure guidelines and see to it that _____.
2. Sports Bar and Pirushka u Gansa have been favored Nizhny Novgorod _____ for many years.
3. Bartenders are known to steal or tamper _____.
4. One of the ways ________ is to overcharge customers for drinks.
5. ____ to prevent defrauding a bar is to have a good control system.
6. Another way to defraud a bar is
9. Say whether the following statements are true or false. Comment on the true statements and correct the false ones.
1. Unlike beverages, restaurant meals can be held over if not sold.
2. The profit percentage on all food items is higher than on beverages.
3. Hotel bars have the same problems as other bars.
4. The cycle of beverages from ordering to guest billing is fairly complex.
5. Sometimes bartenders underpour in order to receive larger tips.
6. Automatic systems that dispense the exact amount of drink via a pouring gun are expensive, but they save money.
Discussion
10. Try to identify the problems you can confront as the owner a hotel bar on the basis of the following information:
to be susceptible to the same problems as other bars
strict policy and procedure guidelines
to set
seeing to it that they are strictly followed
both soft and strong drinks
be available at any time of the day
the operator's duty
to install and ensure responsible alcohol service.
must be replenished on a daily basis
pilferage
to steal or tamper with liquor
to dilute it with water or colored liquids
to sell the additional liquor
to pocket the money
After having identified these problems describe them in detail.
11. Define ways of making your hotel bar efficient I.E. Functioning at a profit. The following words and phrases will come in handy:
after a hectic day
a good opportunity to socialize for business and pleasure
be advantageous for both guests and the hotel
the profit percentage on all beverages
be higher than on food items
a beverage can be held over if not sold
the pour/cost percentage
prevent pilferage and defrauding the bar
the greatest savings
come in the form of reduced labor costs
fewer bartenders are needed
the same amount of drinks