Haxton sumayian minibar management 2010 plan
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Haxton Sumayian Minibar Management 2010 Plan. In-room minibar has been plagued with problems in almost all hotels. Challenges come to mind such as guest refusal to admit minibar consumption, or the effort to open every single guestroom to verify if the minibar needs to be restocked.

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Haxton sumayian minibar management 2010 plan

Haxton Sumayian Minibar Management 2010 Plan

In-room minibar has been plagued with problems in almost all hotels.

Challenges come to mind such as guest refusal to admit minibar consumption, or the effort to open every single guestroom to verify if the minibar needs to be restocked.

Technology can play a big role in alleviating some of the challenges we face in the day in day out.

Challenges of the current case

Housekeeping staff not involved in minibar operations

Minibar attendant are only called upon to check minibar during guest check out

Lack of proper documentations.

Possible threats to departments

Cohesion between departments

High turn over from the concern departments

Guest delay and complaints

There are three main categories —

Stand-alone: A stand-alone minibar has no electronic interfaces and every single room needs to be physically inspected to check for consumption.


A semi-automatic minibar alerts the central processor when they are opened.

An automatic minibar,It is interfaced with the hotel’s PMS, and can send consumption charges and request restocking.

How to tackle challenges of a minibar

  • Have a hand over book in place and carrying out spot checks.

  • Ensure clear communication between departments.

  • Have a form that will be filled by the receptionist and minibar attendant upon guest check out.

  • Have a reconciliation form for every minibar.

  • Company stock be tagged to avoid scenarios of guest restocking after consumption.

  • Train the staff on the benefits of a well-restocked minibar and the consequences of a discrepancy that may arouse due to poor restocking or a flouted procedure.

  • Have housekeeping staffs be conversant with the contents of a minibar.

  • Come up with a duty rota to cover the three shifts of operations.

    NB: For efficiency purposes all minibars need to be locked either with key or with a sticker and signed against upon confirmed ok for the next guest use.


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