Taman Bebek Hotel / Last Update: May 2023.

The hotel staff must strictly adhere to these guidelines to ensure the smooth operation of the mini bar and the satisfaction of the guests.

Purpose

The purpose of this Standard Operating Procedure (SOP) is to establish guidelines and procedures for the operation and maintenance of the mini bar in the hotel rooms.

Scope

This SOP applies to all hotel staff involved in the operation and maintenance of the mini bar.

Procedure

Stocking of the Mini Bar

1. All mini bars must be checked and restocked daily by the housekeeping staff.
2. Only approved items and brands must be stocked in the mini bar.
3. The inventory must be checked daily to ensure that all items are available and restocked promptly. Refill empty spots as products are purchased.
4. The mini bar must be kept clean and free from any spills or stains.
5. If it is a returning guest and we know the guest preferences Anticipate guest needs and wants and replenish the Mini Bar accordingly.

Charging for Mini Bar Consumption

1. The mini bar items must be charged as per the approved rate list.
2. The hotel staff must inform the guests about the cost of the items before consumption.
3. The guests must sign the mini bar consumption slip before checking out.

Billing for Mini Bar Consumption

1. The mini bar consumption must be documented by HK Staff during cleaning and billed accurately.