Common Problems in F&B Services

Common Problems in F&B Services

AJAR Hospitality

Common Problems in F&B Services – Hello Ajarian! There may be times when service staff identify a problem they cannot rectify, or come across a recurring problem in the room. When this occurs, it is necessary for the appropriate person to be notified immediately. The appropriate person will be the supervisor, duty manager, manager or owner.

Recurring problems may be:

  1. A piece of equipment keeps failing
  2. Refrigeration that fluctuates in temperature or doesn’t reach the required temperature
  3. Always running out of crockery, cutlery or glassware
  4. Always running out of forms or pens
  5. Delays in production
  6. Miscommunication between customer and wait staff
  7. Circuit breakers constantly cutting in and cutting off power
  8. Heating or cooling that doesn’t seem to respond to thermostats
  9. The floor plan always gets lost
  10. The need for a new piece of equipment to complete a specific task more efficiently. Perhaps the present method could be too slow and may not keep up with the demands of increased trade
  11. Any health and safety issue
  12. Always running out of a particular product
  13. Always running out of ice for the ice buckets or beverage service
  14. Always running out of menus or wine lists
  15. Need for more cleaning items and equipment.

Reporting these problems by phone or face to face are the preferred options as they enable imminence. In some instances, a written report or special form may need to be completed.

Read also: Why Waiters Must Communicate with Cashier?

Nurturing You to Grow®

Written by: Alan Hickman, Nick Hyland

Subject Matter: Provide food and beverage services

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