*在酒店内和餐饮设施之间交叉销售。是否在前台有“预售”的机会？
*更新酒店简介及其他免费的市场推广机会中包含的餐饮信息（充分利用Genesys市场营销工具）。
6. Are proper controls in place forbeverages including inventory, receiving and access? Are sales verified toinventory daily with pars checked? 是否有适当的饮料控制，包括库存、收货和出入权？是否每天核查销售与库存，并检查标准？
*Look toreduce par stock or eliminate item completely based on sales.
*Considerreducing ‘dead stock’ by having a sale.
*Allalcoholic beverages requisitions should be in writing and have abottle-for-bottle exchange policy on high cash value items i.e. spirits, wines.
*注意根据销售减少标准存货或完全取消一项物品。
*考虑减少‘滞销品’，降价出售。
*所有酒精饮料的申领应采用书面形式，且高现金价值的物品，如，烈酒、红酒等，均应采取瓶对瓶交换的政策。
7. Are brand standards that driveguest satisfaction and ultimately profitability followed? 是否遵循能够推动客户满意度并最终创造收益能力的品牌标准？
*Followthe system for Room Service Tray/Table pick-up to reduce potential theft ofitems – Salt & Pepper shakers, condiments, china, etc.
*遵守客房服务托盘/桌收取的程序，减少潜在的物品偷窃 – 包括盐和胡椒瓶、调味品、瓷器等。
8.Is hiring done by utilising behaviouralinterviewing with GM approving all candidates? Is there a systematic trainingplan once they are hired? 员工招聘是否采用行为面试的方法且所有候选人均获得总经理批准？一旦聘用是否有系统化的培训计划？didates? Is there a systematic trainingplan once they are hired?
*Behaviourinterview question set to be used consistently to ensure quality recruitmentand GM to complete 12 week probation review
*Whiletraining, focus on cross-training to help with the ‘utility’ of the new staffmember. Ensure job descriptions are inplace so that team members can see what opportunities there are to help eachother out.
*设定行为面试问题，统一用于保证招聘人员的质量，总经理完成12周试用期的审核。
*培训过程中，集中关注交叉培训，帮助确保新员工的‘实用性’。确保为员设定了职责描述，以便团队成员能够看到有哪些可以相互帮助的机会。
9.Is all equipment safeguarded andare procedures in place for handling, storing, cleaning and caring for it? 所有设备是否得到保护，以及制定了操作、存储、清洁和照看的程序？
*Ensure proper glass and crockery racks are used to reducebreakage
*Review breakage log on a regular basis to identify trainingneeds for individual or operational practices that may require reviewing
*确保使用了适当的玻璃和陶器架，以减少破损
*定期查看破损日志，以确定是否需要对个人进行培训或审查操作实践。
