Logbook will be assigned to the restaurant Manager and should be renewed each Year. Daily, the restaurant Manager fills in highlights of the day's activities which should have past figures as a comparison:
• Answer within “three” rings, as more than three rings simply implies to our guests that we do not need their business or we do not want to help them.
• Smile on the telephone. It is amazing how the guest can feel the difference - and you too!
• You must know about all the events that are taking place in your hotel:
• Special promotions, major activities, general concepts of the different restaurants, prices, timings, entertainment, room rates for the different seasons etc… Information is part of your uniform. The more you know the more professional you appear.
Department of Tourism Policies
Accommodation Categories & Definitions
Frequency of Inspections/ Inspection Frequency
Number of Units/Rooms to be Inspected Annually
Areas to be Inspected
Procedure for Carrying Out Inspections
Notice of Inspection
Inspection of Occupied Units/Rooms
Code of Conduct of Hotel Inspectors,
Property Manager’s & Owner’s
The use of Herb’s in the kitchen is ruled by culinary tradition which vary from country to country .Every cuisine its own favorite herbs : oregano, mint & dill in the Middle East & Greece are used in a great deal in the lamb dishes .In Thailand coriander leaves are used in almost every dish on the table and lemon grass flavors the fish and chicken dishes in written Sage is favorite with pork and gives its green color to the “Sage Derby cheese“ while roast lamb is always served with mint sauce .
A hotel housekeeping department has four main functions:
1- cleaning and maintenance
2- training of its personnel,
3- requisition and control of the necessary supplies and equipment
4- Paperwork, schedules and reports.
These four principal functions are so intermingled that it is almost impossible to describe one without including the others. As we shall see, they overlap to a great degree.
Reports to: Director of Food and Beverage
Summary: The Catering Manager is responsible for coordinating the delivery of all food & beverage functions held by the hotel in keeping with the standards as prescribed by management. The position is primarily concerned with front of house activities.
Linen inventory control and laundering are among the housekeeper’s major responsibilities. Top management must establish an operating par stock. In respect to room linen, it is ideally five times the daily amount in use as determined by the number of beds and bathrooms in the hotel. This allows one set in the rooms, and one each in the laundry, the maid’s floor closet, the linen room, and in transit.
Since management has certain responsibilities for the safety of guests’ belongings, the proper care of keys is the very important aspect of security.
Individual heads of department are responsible for all the keys in their area and the housekeeper probably has control of more keys than any other departmental head. In a hotel, there is grand master, master, sub-master and individual room keys.