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titles description    advance search
Total result found : 423
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Restaurant Log Book
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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:
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Restaurant Steps of Service / Sequence of Service
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Below listed are the various Steps of Service followed in a Restaurant :
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How to answer the telephone correctly
Total Views : 2288
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• 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!
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How to provide information regarding hotel facilities
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• 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.
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Hotels Licensing and Inspection Process
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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
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The Use of Herbs in Cookery
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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 .
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Functions of the housekeeping department
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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.
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Job Description - Food and Beverage Catering Manager
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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.
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House Keeping Linen inventory control
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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.
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House Keeping Key Control
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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.
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Below listed are the various Steps of Service followed in a Restaurant :

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