training materials mr. edden

The Bahamas hotel industry is increasingly being viewed as investment-worthy, both within the country and outside, and several international chains are keen to establish or enhance their presence here. We anticipate that, over the next three-five years, The Bahamas will emerge as one of the world’s fastest growing tourism markets.

Types of Hotels

****LAND MARK OF 7 SISTERS

**** It's not a hotel, it's a way of life.

**** We put a smile back on your face.

**** Feel the Ferry House Restaurant Touch

**** We Care For You

THE KEY TO SUCCESS OF OUR HOTEL IDENTIFY YOUR REASONS EXTENSIVE MARKET RESEARCH CHOOSING A CONCEPT BUSINESS LAW AND REGULATIONS IDEAL LOCATION SELECTION DESIGN AND OPERATIONS SOLID FINANCIAL AND MANAGEMENT CONTROL EFFECTIVE MARKETING AND PROMOTION LOYALTY PROGRAM

MAJOR DEPARTMENTS

FOOD & BEVERAGE SERVICE

FOOD & BEVERAGE PRODUCTION

FRONT OFFICE

HOUSE KEEPING

EDP

ACCOUNTS

HUMAN RESOURSE & DEVELOPMENT

MAINTAINCE

HEALTH CLUB

SECURITY

SALES AND MARKETING

Food & Beverage ServicesFood & Beverage Services

F & B Manager

Asst. F & B Manager

BQT MANAGER REST MANAGER BAR MANAGER R/S MANAGER

SR CAP./ CAP BAR TENDER R.S. O.T

STEAWARD

F&B services and related areas employ bartenders, waiters and waitresses who are at the front line of customer service in restaurants, coffee shops and other food service establishments.

There is substantial movement in and out of these occupations because education and training education and training requirements are minimal and the predominance of requirements are minimal and the predominance of part-time jobs is an attractive optionpart-time jobs is an attractive option to people seeking a short-term source of income rather than a career.

However, keen competition is expected for the posts of bartenders, waiters and waitresses, and other F&B service jobs in popular restaurants where potential earnings from tips are greatest.


Skills for Food and Beverages Services

Pleasant personality

Knowledge of foreign language(s)

Good command over English

Ability to communicate effectively, both verbally and in writing, to an array of diverse internal and external clients

Ability to establish, maintain and enforce consistently high performance standards.


F&B SERVICE REQUIRMENT

FIX ASSETS

FURNITURE,BAR FRIDGE,SIDE BOARDS,COMPUTERS,BILLING MACHINE,SWIPE MACHINE,TELEPHONEa

OTHER

CROCKERY,CUTLERY,LINEN,GLASS WARE,HOLLOW WARE,BAR EQUIPMENTS,


Food & Beverage ServiceFood & Beverage Service

CHECK LIST OF F&B SERVICE DEPARTMENT

Bottle Chillers,Ice CubersWater Filteration/Reverse Osmosis Inlet in Water CoolerCondition of CarpetsPaint work and upkeep of the wallsLight Dimmers for BanquetFilling CabinetTelephoneComputer with PrinterBanquet Sales OfficeBanquets StoresAdequate Storage Area for Chairs/Tables/Trolleys/LinenAdequate Racks for GlasswareAdequate Cup RacksAdequate Plate racksChaffain DishesSoup TurinsAdequate Storage AreaAdequate Glass RacksAdequate Cup RacksAdequate Plate racksBottle ChillersIce CubersWater Filteration/Reverse Osmosis Inlet in Water CoolerDish Wash M/c., Pot Wash AreaSanitizer SpaceBeverage store SpaceSegregation of DrumsDesignated Area fro wet, dry garbageWet Garbage MincerGas Bank as per StandardsCoal BankFurniture of RestaurantSide Stations & Hostess DeskExhaust in RestaurantLarge Screen Plasma TVQuality of CutleryBuffet CounterSoup TurinsRotary Bread ToasterPlate WarmerJuice DispenserCoffee MakerComputer with PrinterDisplay TelephoneOrder taker CabinOrder Assembly StationHot CabinetsMilk and water BoilersService Trays/Salvers

Food Production is an operating system and the quality of food that a hotel delivers to its customers is a key part of its product offer. Therefore, chefs play a vital role in the hotel set up.Therefore, chefs play a vital role in the hotel set up. The reputations of hotels ride on food quality and The reputations of hotels ride on food quality and thus food production operations are a critical issue.thus food production operations are a critical issue.

A career in Food Production involves A career in Food Production involves administrating the procedures used in administrating the procedures used in quantity food production management quantity food production management including quality control, food costing, including quality control, food costing, work methods, menu planning, food work methods, menu planning, food production systems and service.production systems and service.

Associate Chef- I (2-3 years)

Associate Chef- II (0-2 years)

Chef (3-4 years)

Sous Chef (4-6 years)

Head Chef (6-7 years)

Assistant Executive Chef (7-9 years)

Executive Chef (9-10 years)

Food & Beverage Food & Beverage ProductionProduction

Skills for Food Production

Good knowledge of food and constant update of trends in national and international cuisines

Interest in cooking, as the work hours are long

Ability to have a good focus on quality, production, sanitation and food cost controls



Main Kitchen Segregated section for Cold kitchen/ pantry, Indian/Tandoor, Continental, Chinese, South

Indian with all desirable equipments in place and safety guidelines complied.Hygiene kiosk and air curtains at the entrance of the kitchenProvision for sanitizers and different colour chopping boards in the kitchen.Properly equipped potwash and dishwash area.Pesto flashCentralized food pickup counter with desirable equipments and hygiene standards.Provision for centralized grocery storage.Executive chef’s office with necessary furniture and fixtures.Kitchen equipments, CCG and hollowware storage area with dedicated space for kitchen

stewarding support.Enough food transportation trolleys for cooked / raw food stores, groceries and meats.


Centralized walk in deep freezer with all desirable equipments and hygiene standard Air conditioned Butchery work area with all necessary equipments and provision of walk-in/deep freezer

Veg prep area with coconut grater, wet masala grinder, potato peeler, storage bin for onions, potatoes and garlic and two compartment deep sink wash basin for cleaning and washing of fruits and vegetables

Bakery and Confectionery

Confectionery area to be air-conditioned with proper storage area, spiral mixtures, table top calendar mixture, marble top work table, S.S. wash basin with deep sink pit.Walk in coolerDough kneader, probing chamber, combi oven.

horizontal trolleys for storage of cookies, breads and preserves.S.S. mobile storage container for sugar, flour, etc.

INDIAN

HI POWER BURNER UTENCILS,REFRIZERATOR,CUTTING AREA,

CHINESE

CHINESE RANGE WOKE,CHINESE LADDLE,VEG.CUTTER,RICE STEAMER

CHEF CABIN TO BE CENTALISED,VISIBLE FROM ALL SIDE OF THE KITCHEN

DAILY,MONTHLY.QUARTLY,FOOD COST & SPOILEGE REPORT SHOULD BE PREPARED BY CHEF

KITCHEN RAW MATERIALS SHOULD BE CHECKED BY CHEF BEFORE RECIVING(QUALITY,QUANTITY,RATES AS PER STANDERED

CHEF CHOICE MENU BAR SNACKS ,PASTRY ITEMS ON DAILY BASIS

FOOD FESTIVAL CALANDER SHOULD BE MADE BY CHEF & F&B FOR WHOLE YEAR.


KITCHEN & UTILITY

PROPER KITCHEN PLAN WITH SEPARATE KITHEN RANGE ,UTENCILS& WASH UP AREA

SEPARATE BANQUETS KITCHEN

STORE FOR DRY & RAW MATERIALS,WALK IN ,DEEP FRIDGE FOR MEAT & FISH ITEMS.

BUTCHRING WILL BE A/C AT 4 C TEMP.

FOOD PICK- UP RACKS WITH WARMER & BANEMARY.

GRILLERS ,MICROWAVES & SALAMENDER ,BLENDER & JUICER IN PANTRY.

BUTCHERY

MINCER,MEAT CUTTER ,COLD ROOM JACKETS.

BAKERY

BAKING OVEN DOUGH MACHINE WHIPPING CREAM MECHINE,RACKS ,BAKING TRAY

SWEET KITCHEN


BAKERY AND SWEET SHOP NEAR LOBBY

KITCHEN UTENSIL WASHUP AREA

KITCHEN SPOT CLEANING AFTER 1230 DAILY IN THE NIGHT

FUMIGATION INSIDE THE KITCHEN AND STORE

UTILITY

KST SUPERVISER SHOULD CO-ORDINATE WITH CHEF & FNB MANAGER

BANQUETS,BAR,AND RESTAURENT WASHUP AREA SHOULD BE SEPRATE

DISH WASHING MECHINE SHOULD BE INSTALLED IN WASHING AREA, PROPRER RACKS FOR CROCKERY AND GLASS WARE,SEPARATE SINK FOR CROCKERY & cutlery, BUFFING AND POLISHING SHOULD BE DONE WEEKLY.

WASHING SOLUTION CONTROLL,GARBAGE DISPOSABLE AREA.WET & DRY GARBAGE AREA SHOULD BE SEPARATE.DAILY MORNING GARBAGE DISPOSAL TIMMINGS

INVENTORY & BRAKEGE REPORT OF ALL THE EQUIPMENTS.



Receiving area • Weighing Scale• Raised platform (2 feet) for segregation• Veg wash up area• Air curtains• Pesto flash• Hand wash basin with sanitizer and hand drier or paper roll dispenser• Receiving office with all necessary furniture and fixture• Product specification display• PFA Signage’s in place


PRECAUTION FOR FOODS FOOD :- 1. Perisible 2. Non PerisibleProper Attention : (A) Refrigerators (B) Chiller (C) Walk- In (D) Freezer2. Try to Avoid The Method Of Rotation. First Product First Used. (i.e.) F.I.F.O.- First In First Out 3. Keep All Container (Food) Tightly Covered By Clean Wrapped Or Silver Foil. 4. After Used ,Spoil Product Immediately Clean.9. Don’t Used The Floor For Place Of Any Food Items.6. Try to maintain All Cooling Machines. I. Clean the Refrigerators. II. Try To Used The Method Of Three Bucket . a) Wash. b) Rinse. c) Sanitize.7. Handle The Foods On Washing Hands.


ATTENTION FOR THE ALL FOOD PROCESSING STAFFRefrigerator 1 . The Maximum Air Temperatures Is 38 ‘ F Or 3.3 ‘C 2 . The Minimum Air Temperatures Is 40’FWalk –In 1. The Meat & Poultry Products— a) Chicken b) Lamb. c) Beef. d) Mutton. e) Ham. f) Bacon. Should Keep On Temp. 32’F Or 0’C Humidity Is 75% To 85%. 2 . Sea Food Products – a) Fish.b) Prawn.c) Lobster. d) Squid. Should Keep On Tem. 30’F Or 1.7’ C To 34’F Or 1.1’C Humidity Is On 75% To 85% 3 .Live Shell Fish – Should Keep On Tem. 35’F Or 1.7’ C To 45’F Or 7.2’ C Humidity Is On 75% To 85 4 .Dairy product -a)Milk. b)Butter. c)Cream. d)Paneer.e)Cheese Should keep in temp 36’F Or 2.2’C To 38’F or 3.3’ C Humidity is on 85% 5. Fruits and vegetables- Should keep in Temp. 40’F Or 4.4’C To 45’F Or7.2’C Humidity is on 50% 0to 60% Freezer-Must be containing air temp. 0’F Or -17.8’C Or below


KOT Printer, Storage System for Kitchen Utencils,Air Conditioning in Cold Kitchen, Air Curtain at the kitchen entrance, All Utensils/Knifes/Ladles of SS,Blender / Mixer, Can Openners,Chinese Range with accessories, Cold Baine Marie with Pickup counter, Deep Fat frier,Digial Weighting Scale for Butchery & Bakery, Dosa Tava,Dough Sheater,Drainage SS,Exhaust /Fresh Air System/Airconditioning,Food Thermometer,Four Door Refrigerator,Four Range Burners High / Low,Garbage Bin Wet/Dry and Tin,Gravity Slicer,Griddle Plate,Hose Pipe for Kitchen cleaning,Hot Baine Marie,Ice Cream Deep freezer,Idli Steamer,Masala Containers with Lid,Masala Grinder with Lid,Meat Mincer,Microwave Oven,Oven Double Deck,Planetary Mixer,Pot Wash with Hot and cold water,Potato Slicer,Proofing Cabinet,Roomali Tava,Salamandor,SS Potato / Onion Containers,SS Pots and Pans,SS Racks,SS Tandoor,SS Work Tables,Stackable Plastic Crates,Steam Point in Kitchen,Tilting Frying Pan,Veg/Fruit Juice ExtractorVegetable Pre-preparation area,Waffle Machine,Walk in Deep with SS Rcks,Walk in Fridge with SS Racks,Wet Garbage Mincer,Wheat and Maida containers with castors,Segregation of Drums,Designated Area fro wet, dry garbage,Wet Garbage Mincer,Gas Bank as per Standards,Coal Bank,Chefs Office with Furniture,Chefs Office with Glass overlooking the kitchen,Computer with printer in Chefs office,Filing Cabinet,Fridge in Chefs Cabin,Lockable Cupboard,Telephone

CHECK LIST OF F & B PRODUCTION DEPARTMENT

Food CostFood Cost

99 Sins of Food Cost Control1. Order not correctly checked in due to either incompetent person or inattentiveness. 2. Due to the lack of food security (locked back door), food pilfered by employees or service personnel.3. Frozen food not rotated causing old foods in the storage areas to freezer burn. 4. Freezer door not correctly closed allowing warm air to prematurely thaw food. Also, unlocked door, causing the high possibility of theft of goods. 5. Dry foods stored directly on floor, subject to being spoiled by mop water and vermin infestation. 6. Dirty corner causing roaches or rats nest which feed on food products. 7. Torn bag of breading, flour, or sugar in stockroom. 8. Chemicals stored next to food causing possible spoilage and consumer poisoning. 9. Dry foods shelved haphazardly resulting in probable over-ordering due to incorrect inventory, possible unknown pilfering and poor cost reporting. 10. Frozen foods not categorically shelved causing incorrect inventory (over ordering), poor cost reporting, and possible unknown pilfering.

Food CostFood Cost

11. Perishable items (e.g. oysters, chicken) not iced down periodically, speeding spoilage. 12. Over-inventory of salad dressing creamers causing crushed, spoiled product. 13. Opened containers of salad back-ups causing distasteful odors and spoilage of salad backup foods. 14. Opened containers of prepared mixes and food allowing speed up of spoilage because of air flow.15. Frozen products stored too close together not allowing flow of freezing air, and creating warm air pockets where frozen food thaws and spoils.16. Rusty or dirty shelf which creates filthy particles falling into foods and causing spoilage. 17. Cooler doors not sealed or correctly closed allowing warm air to enter cooler(s) and keeping temperatures well above a safe level of 33 to 38 degrees. 18. Storeroom door not locked. 19. Manager always in office waging paperwork battle with costs and not aware of problems which actually cause these costs. 20. Poor order book maintenance and system of recording invoices and purchases. 21. Poor record of fryer, grill, and oven maintenance causing equipment not to operate properly.

Food CostFood Cost

22. Poor, inaccurate kitchen production sheets which cause waste and spoilage which allow over production and waste. 23. Deep fryer fat not skimmed and filtered of foreign floating food particles, thus accelerating shortening breakdown.24. Poorly trained cook putting too much food into fryer, splashing basket around, thus speeding shortening breakdown. 25. Cook not shaking excess oil before depositing hot foods into holding trays. 26. Too much frozen or prepped food on shelves in line reach-in. 27. Fryer, oven, and grill temperatures not regularly calibrated. 28. Poorly trained cook splashing water into shortening fryers causing shortening breakdown. 29. Too many fryers, grills, or ovens on for normal business causing wasteful energy consumption. 30. Too many opened bags of French fries in reach in freezer causing particles strewn on freezer floor and ice particles on product. 31. Cook over-cooking for production needs. 32. Cook over-cooking fry baskets, resulting in spilled, unusable product when transferring food from fryer to warmer pan

Food CostFood Cost

33. Cook person allowed to eat cooked foods while on duty. 34. Cook burning meats on grill because of inattentiveness. 35. Cook over-cooking food in microwave. 36. Sauté cook having too much thawed, uniced product on table. 37. Kitchen Manager or chef having too much breaded product or prepped sautés for business. 38. Management allowing employees to come and go with cooked foods and drinks without proper eat-check-control.39.Part-time employees dispensing inaccurate portions. 40. Linemen not weighing portions.41. Kitchen employees eating customers food. 42.Food production workers mishandling hot food and dropping too much on floor.43. Cold drinks on top of production line spilling and spoiling cooked foods. 44. Linemen mishandling and crushing cooked foods. 45. Production People filling plates faster than wait staff can pick up orders, thus causing cold food servings to customers.46. Wait staff over stating order and having customer reorder requests. 47.Wait staff over garnishing plates.48. Wait staff taking more margarine or butter pats than requested or not asking if customer wants margarine.

Food CostFood Cost

49. Wait staff making super salad out of two normal sized salads. 50. Wait staff taking five salad dressings to one table. 51. Wait staff nibbling customers food while waiting for reorder. 52. Members of wait staff discounting friend's meal tickets.53.Wait staff or hostess guessing prices because no list is posted on special orders at the cash register station .54. Kitchen employees not scraping remaining slaw or tartar sauce from "empty" container with a rubber tipped scraper. 55. Manager still procrastinating in office over high costs and never checking things in the production/consumption areas of the restaurant. 56. Kitchen manager not prepping enough salads, therefore forcing wait staff into walk-in cooler to sloppily prepare salads. 57. Wait staff having to make their own salad and spill too much because they are in a hurry. 58. Wait staff not scraping ketchup cans with a spatula as they fill the bottles. 59. Kitchen help spoiling frozen food by quick thawing same under hot water.60. Prep worker filling sink with raw seafood next to sink full of soapy water. 61. Breaded fish not immediately stored in cooler causing product to quickly spoil or get mushy. 62. Prep worker not preparing food according to standards established by chef or kitchen manager

Food CostFood Cost

63. Large cutting and mix machines not scraped of excess mix. 64. Food production employees not using standard recipes approved by management or chef.65. Kitchen manager hurriedly preparing breaded food and litters floor with breading. 66. Reach-in- freezer not locked or is holding unrotated food. 67. Hungry kitchen worker eating one salad while prepping five. 68. Wait staff emptying good hot coffee out of pot into disposal sink 69. Kitchen workers wiping up spills with paper or cloth napkins because manager believes it's cost effective to reduce bar towel rentals. 70. Bus person discarding unopened salad dressings or creamers which could be recycled. 71. Dishwasher improperly using dishwasher chemicals. 72. Dishwasher not measuring presoak for silverware. 73.Dishwasher adding rinse dry to machine manually. 74. Food prep worker adding 1/2 gallon or more buttermilk to hushpuppy mix. 75. Wait staff leaving beer tap on. 76. Wait staff drawing beer incorrectly leaving three 1/2 glasses of foam to every glass drawn. 77. Wait staff taking pitchers of soft drinks to customers and not charging them correctly. 78. Wait staff munching crackers or rolls and drinking Pepsi or beer while on duty or off duty.79. Soup pots not being rotated or refilled and being allowed to burn up. 80. Kitchen worker preparing too much sweet tea for normal business.

Food CostFood Cost

81. Wait staff cleaning spill with napkins rather than bar towels. 82. Wait staff discarding pitcher of tea into sink rather than recycling. 83. Wait staff brewing a larger urn of coffee at ten minutes to closing rather than a small pot. 84. Iced tea brewers spilled all over counter and wetting one full bus pan of wrapped silverware because of leaky tea dispenser valve or wait staff leaving valve open.85. Hundreds of wrapped straws ruined because wait staff, while drinking their soda, horseplay's with bus person and spills their drink into the straw box. 86. On-duty bus person munching French fries and soda. 87. Pan of breaded raw food placed on top of ice machine at lunch, forgotten, and quickly spoiled by the machines heat.88. Improper control of employee meals because manager is still in office pondering the mysteries of high food expenses. 89. Three on-duty night employees are having three course meals after rush without eat-checks.

Food CostFood Cost

90. Work staff filling glasses with gratis soft drinks through out the day; ten half drunk Pepsis are consumed by one employee during his/her two- hour tour of duty, throwing half of each away.91. Wait staff tray of prepared food knocked off service area counter because it is set down in a busy traffic area. 92. No control on numbered guest tickets; consequently, wait staff ring up and discard tickets for friends meals. 93. Untrained hostess gives gratis on a $75 ticket because of a minor $2 complaint. 94. Restaurant staff and manager's assistant freely consume after dinner mints without paying for them. 95. Closing waiter leaves container of creamers out overnight. 96. Night clean-up crew uses too much cleaning solution to clean up a small area.97. Night crew accidentally leaves 8 lbs. of lobster tails in sink overnight. 98. Manager still philosophizing, rationalizing his high food costs in the office. 99. Not letting your Pocahontas Distributor DSR help you contain those costs!

THE GATEWAY

Front Office ManagementFront Office Management

Front Office Executive (1-3 years)

Shift Leader (2-4 years)

Trainee (0-2 years)

Assistant Front Office Manager (4-7 years)

Front Office Manager (5-8 years)

The hotel’s front desk is the control centre for the The hotel’s front desk is the control centre for the property and workers at the supervisory level and property and workers at the supervisory level and must consist of well-trained and motivated must consist of well-trained and motivated professionals in order to achieve business professionals in order to achieve business objectives of high yield, high occupancy rates and objectives of high yield, high occupancy rates and above all, top quality service. above all, top quality service.

They oversee and determine the They oversee and determine the resolution of problems arising from resolution of problems arising from owner/guest concerns, reservations and owner/guest concerns, reservations and unit assignments and other unusual unit assignments and other unusual requests and inquiries. requests and inquiries.

These professionals ensure that customer These professionals ensure that customer service expectations are being met. service expectations are being met.

Front OfficeFront Office

THE GATEWAY

Skills for Front Office Management

-Strong communication skills

-Good command over English, and other preferred languages

-Ability to be on your feet for long hours

-An energetic and cheerful personality


http://www.hotelmanagement-network.com/contractor_images/manugistics/2-hotel-lobby.jpg

THE GATEWAY

IDS INSTOLATION,WITNY SYSTEM ,CVGR FOR EACH N EVERY COMPANY

FRONT SHOULD CARRY PROPER DOCUMENTS EG,BROCHER,FACT SHEET,ROUT MAP OF TOURIST PLACES,CITY CENTER,WORLD TIMING,CURRANCY EXCHANGE REPORT SHOULD CORDINATE WITH THOMAS N COOKS AGENCY

HOTEL OWN VECHILE FOR PICK-UP & DROP

DOOR MAN



CHECK LIST OF FRONT OFFICEFax machine,Telephone,Wi-Fi connectivity,Waiting Lounge,Computer with TFT screen, Laser PrinterPhoto Copier, Paper Shredder, Spiral Binder, Paper Cutter, Meeting Room for 06 persons, Secretarial service Desk, Left Luggage Room, Adequate racks for left luggage, Garland Stand, Luggage Trolley, Wheel Chair,Stretcher,Oxygen Cylinder ,Concierge Desk, Luggage Net, General Feel of the Lobby, Paint work and upkeep of the walls, Well Polished & Shinning Floor, House Phones,Wi-Fi connectivity, Directional Signage of rooms and Facilities, Functions of the Day Board, Channel Music, Key Cards/Key Slots, News Paper Stands, Mobile Charges, Emergency Lights, Lobby Loungers, Lobby Managers Desk, Travel Desk, Reception/Cashiers Desk


CHECK LIST OF FRONT OFFICE

Repeater Pannel,Adequate Space," Parking at Owners Risk" Signages,Directional Signages,Properly Paved, Proper Lighting,Adequate Speakers for PA System, Adequate Lighting,Hotel Signages,Rights of Admission ReservedOwned & Managed Signage, Porch Flags, Directional Signages,Vallet Desk,Telphone,Public Address System, Hand Drier for Public area toilet, Air Curtains ,Cupboard fro Odd Items received after hours.Hands Free Phone, Digital Console,TFT Screen Computer, Laser Printer,EDC Machine, Manual Swipe Credit Card Machine,FOM Office, Cash Drawer, Hands Free telephone, Date wise & Month Wise filling Cabinet, Magnetic Board, Computer with IDS and Internet Connectivity, Printer.

THE GATEWAY

Housekeeping in a hotel is a very physically demanding job that includes many varied tasks. The actual amount of work depends on the size of the room and the number of beds. A housekeeper needs between fifteen and thirty minutes to do one room. The housekeeping department is in charge of the following tasks:

Housekeeping Housekeeping

Senior Room Boy (0-1 years)

Floor Supervisor (1-3 years)

Assistant Executive Housekeeper (4-7 years)

Executive Housekeeper (7-10 years)

•Making beds

•Tidying rooms

•Cleaning and polishing toilets,

•taps, sinks, bathtubs and mirrors

•Washing floors

•Removing stains

•Vacuuming

House KeepingHouse Keeping

THE GATEWAY

Skills for Housekeeping

Excellent problem-solving skills

Strong ability to grow and learn

Ability to multi-task

Good know-how of various equipments

Alert Behaviour


THE GATEWAY

PROPER LINEN AND UNIFORM ROOM AND RACKS

INDENT OF LINEN

MINIMUM PAR STOCK 3 TIMES FOR THE ROOM FNB AND STAFF UNIFORM

ROOM CLEANING PROCEEDURE,PUBLIC AREA CLEANING PROCEEDURE

HOUSE KEEPING DESK SHOULD BE ATTACHED WITH EHK DESK

ROOM UP HOLSTRY,DÉCOR ,HORTYCULTURE,IN GARDEN PUBLIC AREA AND CORYDOOR FLOWER ARRANGEMENT IN PUBLIC AREA,FNB SERVICE DEPT.AND LOBBY CENTER ARRANGEMENT

LAUNDRY AND WASH UP AREA WITH PROPER EQUIPMENTS

COSTING PER DAY AS WELL AS PER MONTH

WELL MAINTAINED HOUSEKEEPING TROLLY IN EACH FLOOR

ONE WATER COOLER NEAR SERVICE LIFT AREA OR IN THE PANTRY

FLOOR PANTRY IN EVERY FLOOR FOR GUEST LINEN AND AMINITIES

GUEST AMINITIES INVENTORY EVERY DAY



CHECK LIST OF HOUSE KEEPING DEPARTMENT

Shaver Socket,Toilet Paper Holder,Shower Cubicle / Curtain,Shower,Hot and Cold Mixture,Grab Bar,Towel Rack,Vanity Counter with Drawer,Bath Mirror,Philips hair Drier,Behing Door Robe Hocks,Retractable Clothes line,Anti Skid Mats/Strips,Room Door Bell Switches,Do Not Disturb/Clean My Room Lights,Directional Signages,Room Number Signages & Allocation,SS Room Signages,Emergency Exit Signages,Fire Extinguishers,Fire Hydrants,Manual Call Box for Fire Alarm,Sprinklers & Smoke Detectors,Emergency light,CCTV,House Telephone,Adequate Linen Racks,H.K Supplies Cupboard lockable,Roll away Beds with accessories,Baby Cot with accessories,Room Attendants Trolley not powercoated,Vaccum Cleaner,White Board,Smoke Detector & Sprinkler,Telephone Line (2nos),Control Desk,Linen Room/Uniform Room,Mini Bar Trolley,Dirty & Fresh Linen Trolley,Wringler Trolley.


CHECK LIST OF HOUSE KEEPING DEPARTMENT

Trolley,Dry and Wet Vaccumer,Computer with Printer,White Board,Notice Board,Lost & Found Cupboard,Wooden Racks (open shelves & hangging),Slotted Angle racks,Soiled Linnen Basket,Sewing Machine,Wooden Riollers for Banquet frills,Telephones(02+01 in bathroom),Wi-fi Connectivity,Lamps(04 min),Night Lamp05 amp. Mobile charger point by bedsite,Wooden/marble room Floor,Bed/Head Board,Wooden Bed Foundation,Bed Mattress 8" height,HV Ac,Laptop Size Electronic SafeOne Lockable window in rooms,Colour TV with Remote Control,Tea/Coffee makers with Tray and acessories,Safety Evacuation Plan,Luggage Rack,Electronic Onity Locking Divice,Door Viewer,Secondary Locking Device (Chain Lock)

MARKET SERVEY,CARPORATE HANDILLING,BUDGET PLANNING,ORGANIZING PR PARTIES,SALES PROMOTION,PROPER MARKETIN OF THE PRODUCT,TRAVEL AGENT CONTACT

CHANNEL DISTRIBUTION OF THE SALES

AID

DAMO OF PRODUCT

MARKET SEGMENTATION

TARGET MARKETING

TRAVEL AGENTS AND MEDIA

DISTRIBUTION OF DIFFERENT CHANNEL OF MARKET

STRATIGY OF PRICING

SELLING PRODUCT PRICE AND FLAXIBILITY

PROPER CO-ORDINATION WITH FO & FNB,PROPER BROCHERS,ROUT MAPS ,CITY DETAILS TOURIST PLACE,FACT SHEET.

Sales & MarketingSales & Marketing

LAUNCH & MARKETING

IDENTIFY TECHNIQUES AND VEHICLES, FROM 'BRAND POSITIONING' TO ADVERTISING, MEDIA, MENU COMMUNICATION, PR, PROMOTION, DIRECT MARKETING AND NEIGHBOURHOOD MARKETING.

COMMUNICATE THE RIGHT BRAND MESSAGE IN THE CORRECT PLACES AT THE APPROPRIATE MOMENTS, BY MANAGING WHAT GUESTS SEE, HEAR, SMELL, TASTE, OR TOUCH SO THEY TAKE AWAY THE MESSAGE AND MEMORY THE HOTEL WANTS TO SHARE.

PREPARE A MARKETING PLAN WITH CLEAR CUT GUIDELINES FOR PRE LAUNCH, LAUNCH AND SUSTAINED MARKETING EFFORTS.

THE GATEWAYSales & MarketingSales & Marketing

THE GATEWAY

Indian Hotel Sector ~ SWOT Analysis

With the Indian hotel industry capturing the attention of the world,

let us understand its

STRENGTHS WEAKNESSES,

OPPORTUNITIES &

THREATS..

Sales & MarketingSales & Marketing

Loyalty Programs Loyalty programs are marketing efforts that reward,

and therefore encourage, loyal buying behavior.

Quality of product or service leads to customer satisfaction, which leads to customer loyalty, which leads to profitability.

A loyalty card, rewards card, points card, or club card should be used in your loyalty business model

THE GATEWAYSales & MarketingSales & Marketing

THE GATEWAY

EPBX WITH INTERNET LEISE LINE,HI-SPEED NET CONNECTION

SERVER ROOM WITH SERVER,WI-FI SYSTEM WITH HUNTING FACILITY

CCTV CAMERA,LAN SWITCHES,

THE PERSON RESPONSIBL WILL TAKE CARE OF ALL IT PROBLEMS.

BUSINESS CENTER SHOULD BE TAKEN CARE BY EDP.

WEB DESINGING ,MAIL IDS HANDLING FOR ALL DEPARTMENTS

EDP & IT SectorEDP & IT Sector

THE GATEWAY

HOTEL AND RESTAURENT ACT

MIN WAGES ACT

CENTRAL GOVT & STATE GOVT ROULS ANS REGULATION ACT

STAFF WELFARE,LOCKER AND CAFETERIA FACILITY

ESI ,MEDICAL ,PF AS FOLLOWED BY GOVT.ROULS

HR POLICY OF THE HOTEL

PROMOTIONS & INCRIMENT ACCORDING TO STAFF PERFORMANCE

PROPER TRAINING SCHEDULE FOR EACH DEPARTMENT

FIRST AID & FIRE FIGHTING CLASSES FOR EVERY ONE

ACCOMODATION AND UNIFORM FOR THE STAFF

SALERY DETAILS

BEST EMPLOY MONTH TO MONTH ACCORDING TO THE PORFORMENCE

BEST SALESMAN AWARD,STAFF ENTERTAINMENT.

Human ResourceHuman Resource

THE GATEWAY

PROPER TIME OFFICE

EMPLOYEE CARD PUNCHING MACHINE

CCTV CAMERA

METAL DETECTOR

STRICT SICURITY OFFICER WITH SUPERVISERS

SECURITY DEPOT SHOULD BE IN GUEST ENTRANCE ,STAFF ENTRANCE,PARKING AREA & MATERIAL RECIVING AREA FOR PROPER CHECKING

SECURITYSECURITY

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DAILY CHECKING OF ALL THE MACHENERY

BOILER , GENSET, GUEST LIFT, STAFF LIFT, PLUMBING ACCERIES

WATER FILTRATION, ENERGY AND WATER SAVING METHODS TO BE APPLIED

WATER RESERVE TANK AND CAPACITY CHECKING

DRANAGE SYSTEM, FIRE FIGHTING, SMOKE DETECTOR , WATER SPINKLER, ELECRIC METER CHECHIKG

OUTLETS

ELECTRICAL, A/C ,TECHNICAL, PLUMBER, PAINTER, CARPENTER

CENTRALISED GAS PLANTATION, KITCHEN EXAUST PLANT, FRESH AIR BLOWER PLANT

HOT AIR & STEAM FOR LAUNDRY, STEAM FOR KITCHEN,

SOLAR PLANT FOR HOT WATER

MaintenanceMaintenance

MaintenanceMaintenance

CHECK LIST OF MAINTENANCE DEPARTMENT

Water Treatment Plant, Chiller Plant / Water Pump/Cooling Towers, Electrical Supply / Distribution Panels30 ma ELCB for Guest Rooms & Kitchen Equipments, Boiler Room & Boilers Diesel / Electrical / SolarGenerator & Back up Generator, Insulation Work, Laundry machine Installed / Fixed and Tested,HT SupplyTransformer, Rising Main,LT Panel, Water Storage Tanks Raw/Fire, Over head Tanks,Hydroneumatic SystemCheck Swimming pool/Filtration/Cleaning System etc.,Rain Water Harvesting, Effluent Treatment PlantSauna/Stream/Fitness machine checked for Safety,Hygine Kiosk,Sanitizer,Step Ladder Aluminium Small & Medium,Ladders,No Fuses in the System',Hyadrants & entingushers,Fire Alarm System

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PUCHASING,BUDGETING,DAILY SALES REPORTS,FOOD AND BEVERAGE CONTROLL

COST CONTROLL AND AUDITING,DAILY AUDIT,KOT & N/C KOT CHECKING,NIGHT AUDITING,MARKETING SURVEY REPORT FROM PURCHASE DEPT.CHECKING OF QUALITY ,QUANTITY AND RATES.

EXICE LICENCE,LIQUOR ACT AND TAXES .

FIXED ASSETS REPORT DEPARTMENT WISE,MONTHLY BREAKAGE REPORT AND INVENTORY REPORT DEP/WISE

AccountsAccounts

Accounting Division:

The Accounting Division monitors the financial activities of the property. Some of the activities that are undertaken in the Accounting Division are listed below:

Pays outstanding invoices

Distributes unpaid statements

Collects amounts owed

Processes payroll

Accumulates operating data

Compiles financial reports

Makes bank deposits

Secures cash loans

Performs other control and processing functions

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Purchase PolicyPurchase Policy

EDDEN PURCHASE POLICYPurchase Policy of Edden to make purchase from suppliers established

Through tenders to the extent possible. PURPOSE :The purpose of this policy is :Those purchases are made at competitive market prices .To ensure that quality products are always procured.To ensure timely supplies.To enable the Hotel to provide consistent quality product services to our esteemed customers customers.PROCEDURE1, Tenders to be invited from suppliers on forms supplied by the Hotels2, These to be returned to the Hotel by the supplier within 2 weeks the following details .2.1 UNIT PRICES2.2 DELIVERY SCHEDULES (LEAD TIME)2.3 QUALITY SPECIFICATIONS.3, A comparative statement should be prepared from the quotations thus received.4, All quotations should be analyzed by the purchase committee consisting of the General

Manager,Financial Controller / Chef / Accountant / F&B Manager or Chef. (At least three out of them shouldForm the committee.


5, Based on the most competitive rates at least two suppliers for each item should be finalized to ensure regular suppliers and avoid monopoly practices.6, Once the suppliers have been selected close negotiations should be held with the suppliers to the best possible rates.7, All purchases must be made on either purchases requisition or purchases order and duly authorized by the G.M8, All purchases requisitions purchases orders should be generated by the storekeeper / Accounts department on the basis of the requirement of the department Heads. 9, In case of regular store supplies the storekeeper shall initiate the purchase requisitions based on the maximum and the minimum levels.10, All perishable goods for the kitchen should be ordered on daily basis on the “daily market list” initiated by the chef and authorized by the General Manager.11, Purchases order for capital goods must be approved by the corporate office before the order is placed with the suppliers in this case quotations should be obtained from various established vendors and comparative analysis forwarded to the corporate office for approved. 12, Purchases requisition / purchase order must be approved by the Financial Controller / Chef and duly authorized by the General Manager.13, All goods received must be compared with the purchases requisition / purchases order along with the suppliers invoice / Chelan to confirm the goods for quantity and quality .


14, Upon receipt of the goods receipt note shall be prepared by the security and duly signed by the authorized person.14.1 The General Manager can delegate authority to check the quality of goods received to any of the following persons.FOOD ITEMS EXECUTIVE CHEFBeverage /operatingEquipment and suppliesFor f & b Department FOOD & BEVERAGES MANAGEROperating equipment& supplies required forhouse keeping dept . EXECUTIVE HOUSEKEEPEREngineering items CHIEF ENGINEERINGStationary and officeSupplies. ACCOUNTS FRONT OFFICE15, Quality of the other items can be checked by the Receiving clerk on the basis of purchase requisitions of purchase orders. 16, Procedure for Material Receipt note.


16.1, Material Receipt Note is in triplicate. This id to be filled by the security and counter signed by any of the authorized persons to confirm the quality of goods received as stated in para .16.2, Original copy goes to the Store keeper who shall receive the goods and make the necessary entry in his respective bin card and the Store Ledger .16.3, Second copy of the Material Receipt Note should go to accounts department , which will be attached to the suppliers bill or challan 16.4, The third copy shall be kept with security in the material receipt note book.17, The security will on a daily basis prepare a daily receiving report and send it to the General Manager for his perusal , and the second copy to the accounts .18, In the final analysis the General Manager must approve the quality of all the goods on the samples of the items and the rates fixed before the order and placed with suppliers.

All payments for purchases must be made by Cheque only . In the case of emergency the General Manager is authorized to make purchases in Cash up to Rs. 10000.00 For amounts over Rs. 10000.00 the General Manager should obtain approval from the Corporate Office after such purchases have been made.

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Business law and regulations

•Have a lawyer who can advise you and help you with legal papers

•Health standards and hygiene regulations, including your legal responsibilities when it comes to issues such as liquor licensing and smoking areas.

•Have you chosen a name for your business?

•Various licenses and permits are required to operate your business-Signage, Police NOC, Traffic NOC, Food, Liquor licenses are needed.

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