Welcome
to HospitalitySA
Where passion is value


HospitalitySA is a hospitality industrial management service company. Driven from a genuine passion for people and development, we provide assistance within the following sectors of the hospitality servicing industry:

Culinary Arts

Pricing

Culinary Arts

Pricing

Procurement

Menu design

Stock control

Inventory control systems

Point of Sales

Standard Operating Procedures

Book your room

Services

Our Services


Culinary

Culinary Art with plating skills. Culinary arts are the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking.

A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye.

They are required to have knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, delis, hospitals, hotels and other institutions.

Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc.

The Table arts or the art of having food can also be called as "Culinary arts".

Procurement

HospitalitySA has an established supplier database for all produces, products, cleaning and products doesn't matter where you choose to have your establishment.

Ideally you would appreciate a supplier who will go the extra mile for you when that is what you do for your guests.

As there is nothing worse for a guest to order something that is out of stock.

When this does happen, but at the same time, 90% of the time can be resolved without or before our guests notice by proper planning and taking the correct actions.

It is crucial to have the correct suppliers and quantity of creditors for each Inventory Department to control the price regularity. Where you should also look at service from the suppliers.

To keep in mind ordering days and times, delivery days, delivery charges, Out of Stock occurrence and how fresh and well before the expiring dates the stock arrive.

When the correct procedures should also be followed when stock is being received.

Stock Control

Stock holding; “money is better in the bank than on your shelves”

FIFO – First In First Out is the basic principle of rotating your stock.

Stock control, otherwise known as inventory control, is used to show how much stock you have at any specific time, and how you keep track of it. It applies to every item you use to produce a product or service, from raw materials to finished goods.

A key purpose of stock control is to minimise stocks and the costs of holding stocks, while ensuring that firms have sufficient stocks to meet customer needs.

This proposition may sound simple, but it is complicated by fluctuations in demand; only some of which may be predictable.

Why we have stock control and why it is important?

Stock and Purchase control is also important to maintaining the right balance of stock in your are houses.

You don't want to lose a sale because you didn't have enough inventories to fill an order. ...

Too much inventory can trigger profit losses, whether a product expires, wastage, theft, gets damaged, or goes out of season.

Point Of Sales

A retail point of sale system typically includes a cash register (which in recent times comprises a computer, monitor, cash drawer, receipt printer, customer display and a barcode scanner) and the majority of retail POS systems also include a debit/credit card reader.

The POS is the place in a shop where a product is passed from the seller to the customer. POS is an abbreviation for 'point of sale', a POS system that doubles as a stock and sales control system.

With POS systems however, they are designed to be user friendly, with a sole purpose of making life easier and business better.

They allow staff to focus their attention on the customer, as well as the physical preparation and sale of products, cementing the most important values of retail.

PA POS, or point of sale, system can help reduce your paperwork, track inventory and market to your customers through one easy-to-use process, making more time for you to manage your business rather than staying busy and configuring details.

Also required to maintain a well-maintained hospitality business.

SLA With Other Services Available 2019

SLA 1 – R 4 999.00 p.m.

- 12 Telephone Assistance p.m.

- 4 Visits – Call Outs p.m.

- Additional visits – Call Outs R 1890.00 Each

SLA 2 – R 6 999.00 p.m.

- 16 Telephone Assistance p.m.

- 6 Visits – Call Outs p.m

. - Additional visits– Call Outs R 1590.00 Each

SLA 3 – R 9 999.00 p.m.

- 20 Telephone Assistance p.m.

- 9 Visits – Call Outs p.m.

- Additional visits – Call Outs R 1 290.00 Each

SLA 4 – R 12 999.00 p.m.

- Unlimited Telephone Assistance p.m.

- 9 Visits – Call Outs p.m.

- Additional visits – Call Outs R 990.00 Each

Consultancy Charges

- R 360.00 per hour

Meeting giving advises and opens forum discussion

- R 520.00 per hour

Documents to be written and custom designed

- R 740.00 per hour

Work to be done on the systems and software used by the client

Pricing

HospitalitySA takes care of all sectors including room cost, menu costing, sales mix, beverage costing or proper controls to make a 100% sure the client remains at his desired and theoretical COS

We specialize in proper Inventory Management, guest service and going the extra mile for our happy guests.

HospitalitySA has vast experience in Micros, Materials Control, Procure.net, EasiPOS, GAAP and Digitot, from integration with your FOH and BOH, stock depletion, correct revenue and cost center creation down to creating the article correctly and in the correct UOM.

By giving HospitalitySA the ownership of assisting your establishment the Procurement, Standard Operating Procedures, Daily, Monthly and annual budgets may be a guaranteed achievement with the guidance and assistance from people that has seen great success and also which procedures intend to fail.

Menu Design

“Ingredients – stock holding – less. Using the same ingredients on several dishes”

It is very important to look at the different sectors when designing your menu.

Guest come to enjoy their time out, being looked after, taking proper care of and do not want to spend to much time in reading what you have to offer, remember they say 'less is more'.

Also, make sure you make use of the same ingredients in more of the dishes that will make your stock holding less and always remember, money is better in the bank than on your shelves.

Then it is most important to use the correct markup value and percentage of goods purchased. When you have to remember to add value to the different dishes for location and style of your establishment. Where people are happy to pay for service, location and luxury.

A great factor that most Restaurant owners and Hoteliers intend to forget is plating of the dish. The 1st step of enjoying or finding the meal appetizing is when the server or waiter presents the dish to the guest when arriving at their table.

Doesn't matter how well it taste, 'a human eat with their eyes first'.

Inventory Control Systems

Inventory control systems are technology solutions that integrate all aspects of an organization's inventory tasks, including shipping and delivering, purchasing, receiving, warehouse storage also known as back stock, turnover, tracking, and reordering.

Generally, inventory types can be grouped into four classifications: raw material, work-in-process, finished goods, and MRO goods.

Raw materials ...

Work-in-process...

Finished goods...

Transit inventory...

Buffer inventory...

Anticipation inventory...

Decoupling inventory...

Cycle inventory....

Standard Operating Procedures

A standard operating procedure (SOP) is a set of step-by-step instructions compiled by an organization to help workers carry out complex routine operations.

SOPs aim to achieve efficiency, quality output and uniformity of performance, while reducing miscommunication and failure to comply with industry regulations.

Consistency is what all business owners would like to achieve.

How do you write a SOP document, you may also have a standardised SOP Template in you business?

Step 1: Begin with the end in mind. ...

Step 2: Choose a format. ...

Step 3: Ask for input. ...

Step 4: Define the scope. ...

Step 5: Identify your audience. ...

Step 6: Write the SOP. ...

Step 7: Review, test, edit, repeat.

Writing a Procedure that the Reader Can Follow

1. Definition: A written procedure is a step-by-step guide to direct the reader through a task.

2. Advice: Read this procedure all the way through before you begin to write.

3. Preparation: Provide a purpose statement (why this procedure). ...

4. Writing: ...

5. Follow up:

What is the purpose of a SOP

"A Standard Operating Procedure is a document which describes the regularly recurring operations relevant to the quality of the investigation.

The purpose of a SOP is to carry out the operations correctly and always in the same manner, achieving consistency.

A SOP should be available at the place where the work is done"

 

Book a room

    Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exommodo consequat.

    Open chat
    1
    Hello,

    How can we help you?