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titles description    advance search
Total result found : 545
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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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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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Par Stocks in Food and Beverage
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This term applies to the amount of inventory you need to adequately service one typical day’s business, but may be influenced by the length of time it takes to replenish inventory from suppliers.
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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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Breakfast Service Standards
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Breakfast Standards : Was the guest greeted or acknowledged within 30 seconds upon entering the restaurant?
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Hotel Accounting Standard Operating Procedures
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Standard Operating Procedures of Hotel Accounts.
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Kitchen Standard Operating Procedures
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Kitchen Standards : INDUCTION : 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
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Hotel Credit Policy – Direct Billing Authorization
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POLICY: Hotel Clients interested in establishing a direct billing relationship with the hotel must comply with the minimums, limitations and procedures set forth in this policy. PRIMARY CONTROL IMPLEMENTATION AND RESPONSIBILITY: It is the booking Sales Manager's responsibility to establish a method of payment prior to the group’s arrival. The Director of Sales and Marketing, Controller/DOF and General Manager are responsible for administering and monitoring adherence to this policy.
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Hotel General Managers Handover Checklist
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1. Review of owning Company matters: a. Hotel agreement (operating & management, or lease) b. Owning Company organization (who's who) c. Relation with Owning Company: d. Internal Owning Company relationship e. Owning Company file (problem, how to handle same) f. Equity position of owners. Are Board members management employees? Who has approval authority? g. Capital expense budget procedure with Owning Company h. Rehabilitation/renovation agreement or plans in progress i. Board meeting timetable and previous minutes overview j. Review outstanding or pending Owning Company matters k. Trading hotel/Owning Company events and courtesies extended to Board members and Owning Co. employees l. Establish date for presentation of incoming GM to Board
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Food and Beverage Standard Operating Procedures
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Standard Operating Procedures for Food and Beverage.
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Food Costing Template for Hotels.

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