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titles description    advance search
Total result found : 546
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Kitchen Induction
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Staff selected for the kitchen should be taken for a familiarisation round of the hotel and each area should be thoroughly discussed Kitchen rounds should be more thorough and the induction carried over for 2 to 3 days Layout of the kitchen and the supporting areas Familiarisation with all the equipment installed, their use, handling, functioning and maintenance to be drilled into all the members Introduction of the team members within and outside the kitchen to be carried out in an informal manner All the rules and policies of the hotel to be communicated to the members and made sure that each and every member has understood them correctly All standard procedures to be communicated to them i.e. Duty rosters, off, leaves, holidays, uniform, grooming, telephone handling, cafeteria timings, departmental communication, welfare team, G.Ms communication, lost and found procedure , the dos and donts of the hotel etc.
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Hotel Internal Controls
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The following list of internal controls, or acceptable variations thereof, is to be put into operation and consistently implemented in all food and beverage outlet operations. Purchasing Procedures and Controls: Par Levels are to be established by the person in charge of Purchasing, and signed off by the Food and Beverage Director. The par levels should be set at an amount that is sufficient to order enough stock to supply the beverage operation in normal operating conditions. Any changes made to beverage pars, including wine, liquor or beer menu changes that affect beverage inventory must be approved by the General Manager, Food and Beverage Director and Controller/DOF. Prior to stocking supplies related to any menu changes, a plan for the dissolution of old stock on hand must be presented by the Food and Beverage Director to the General Manager and Controller for approval. Prior to placing orders with beverage vendors, any adjustments for special event beverage sales such as New Years Eve, weddings, etc., must be considered and the purchase adjusted accordingly. Purchase quantities should be adjusted to take advantage of any vendor discounts or special promotions being offered, after approval by the Food and Beverage Director.
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Cooking Basics
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All vegetables fresh daily All containers cleaned daily All food items kept iced down and/or refrigerated and properly covered All fried items done so at 375 degrees and drained of excess grease Station set up with proper utensils, i.e. spoons, ladles whips, tongs, etc. Station set up with proper dishes for service, i.e., goosenecks, side dishes, plates, bowls, ramekins, etc.
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Hotel Revenue Audit
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1. Review the current accounts receivable (A/R) aging report. Select at least 25 accounts and determine whether or not all categories of receivables are adequately covered. Heavier concentration should be placed on old and unusual items. The total amount selected for testing should be between 15 percent and 20 percent of the city ledger.
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