Pearson New International Edition International pcl tp indd 1

FRONT OFFICE : HUB OF THE HOTEL
Bartenders and other staff members must take their responsibilities seriously when serving
alcohol to their guests.
examples point to the need for the FOM to ensure that staff receive appropriate
training about procedures to be followed when such situations arise.
There are other times when front office and food and beverage staff interact. In
small hotels, dining room and bar receipts, along with cashier banks, are brought to the
front desk after reconciliation and balancing. In some properties, this is done at the end
of every meal period or shift; in other hotels, it is done once daily. The receipts (cash,
checks, and payment card copies) and cash banks are given to the night auditor when
the operations close. Certain information about the day’s food and beverage activities
is required for the daily flash report for the GM, along with room sales and other data.
Some hotels provide hot or cold beverages and snacks or other refreshments to
guests in lobby areas as they wait to check in or to check out. Food and beverage per-
sonnel may prepare and transport these products to and from food preparation areas.
Front desk personnel may invite guests to enjoy the refreshments, inform food and
beverage staff when items should be replenished, and help to keep the service equip-
ment and areas tidy. Many limited-service hotels offer a complimentary breakfast.
The availability of lobby foodservices is an important factor that influences many
guests’ selection of a property.