Discount Policy on F & B Products & Service

This free online hotel management training tutorial will help you to learn the F & B policy on the discounting of products and services offered. Following points will give you some guideline on how to select standard discount policy in your hotel and restaurant.

 Procedure:

• Discounting of the published F&B prices is to be discouraged at all times.
• Discount can be given, in order to bring a large group or high volume amount of business from a specific market segment of the Hotel.
• The discount may only be given upon prior consultation with the F&B Manager.
• The guest check # and a full written explanation, must be placed with the entertainment request by the person concerned who has organized the discount.
• Published menu prices in any F&B outlet will not be subject to a discount.

Banquet Menus:

• With regards to Banquet clients who are requesting a discount on our pricing structure, discounts will be discouraged at all times.
• Clients, who are bringing in a large function to the Hotel, may be extended a discount. This discount can only be given with the approval of the F&B Manager, who will study case by case.
• Banquet clients who are inquiring for special rates or discounts on Banquet products and services, whether through the Banquet Office or through Sales and Marketing, will be informed that we will extend to them our best possible Price. This Price will be determined by the F&B Manager, after consultation with regards to who the client is and the amount of Business that they have or are expected to generate.
• Banquet Clients, who after the function is finished request a discount, will be informed that this is not possible, as the charges for the function have been agreed upon.
• Restaurant clients, who request a discount after they have consumed products in our outlets, will be informed that no discounts can be extended. In the extreme situation a guest is getting angry, a discount of maximum 10% can be extended, after consultation with the Outlet Manager.
• Where there may be a problem with this Guest, it will be the responsibility of the Duty F&B Manager to look into this situation. And may use the procedure as outlined in the complimentary F&B policy.

Correspondence:

• Under no circumstances in any correspondence to a guest or potential client is the term “Discount” to appear.
• The phrase “Best Possible Price” is to be used at all times.
•  Whenever it is decided that discount will not be given, under no circumstances business or future business should be lost.
•  In this case the Duty F&B Manager to look into this situation and may use the procedure as outlined in the complimentary F&B policy

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