Understanding Masalas for F.Y B.Sc
Remember the last time you had a great biryani, chicken tikka or paneer makhani, what was it that made the experience so mouth watering!
Was it the masala?
Every kitchen commercial or household generally has a “hatri” or masala trolley to store different masalas; this is an integral part of creating that particular cuisine.
Spices can be divided according to the following classification
Spices
Dry Ground
Single Blends Single Blends
Spices can be the seed(Cumin),Flower(Clove),Resin (Asafetida),Leaf(Mint),Bark(Cinnamon),Root(Turmeric),Fruit(Amchoor),Stigma(Saffron) etc. coming from plant sources. Other not so common categories include mineral salts like black salt, Fungus (Dagad Phool or patthar ka phool).
Some other flavorings apart from Spices but equally important can be. Acids (Nimboo ka sat or Citric Acid), Oils (Sesame oil, Mustard Oil), Essences like (Kewra or Screw pine/Rose).
Masala can be defined a blend of various ingredients including spices. It generally contains spices (e.g. coriander powder, chili powder) +Thickening agents (e.g. Khus khus, cashew paste etc.)+acidic medium (tomato, yoghurt etc.)+liquid (coconut milk, stock etc.) .Some ingredients play more than one role like tamarind gives sourness and also acts as the liquid)
The Following chart has information regarding individual Spices.
The next Step is to understand Spice blends, these blends can be dry/dry roasted/crushed/fresh/ground etc. Every chef/Cook/Household/Proprietor has their own approach to these blends, these blends are highly guarded secrets in some cases .some blends are preparation specific Like Chana Masala, Mutton Masala, and Gram Masala. Some blends are cuisine /region/community specific like Malwani Masala, Chettinad Masala, Goda Masala, Parsi dhansak masala etc.
Thursday, April 29, 2010
Standards For Bakery Recipes – 1st Year
1. Bread rolls
Golden brown in colour soft and spongy texture, smooth and even crust with a pleasing fresh baked aroma and taste.
2. Vanilla buns
Soft and springy with a light golden crust and a dominant aroma and taste of vanilla.
3. Madeira cake
Rich and dense structured cake with a light golden brown cake top and uniformly cracked where the strips of peel are intentionally placed.
4. Swiss rolls
A soft, light and airy cake sponge sread over with thinned down mixed fruit jam and neatly rolled into a cylinder.
5. Bread loaf
Smooth golden brown crusted bread, having a soft crumb with uniform web structure.
6. Genoise sponge
A light and airy but slightly moist sponge cake with ample height and a darker top.
7. Melting moments
Off white colour cookies flecked with crispy bits of cornflakes, flat and round in shape with a closed and compact texture and having a pleasing lemon aroma and taste.
8. Swiss tarts
A light golden yellow colored biscuit with a compact and crumbly texture, and a buttery flavour.
9. Brioche
A soft light and airy bread made from a rich yeast dough, with a golden brown colour and a smooth crust complete with a dainty knob of dough on the top of it.
10. Mango bavarois
A rich creamy dessert generously flavored with mango and with a light and airy texture.
11. Fruit cake
A rich dark brown cake heavily laden with fruit and nuts, and lightly flavored with mixed spices, has a distinct taste of the fruit and a very pleasing aroma.
12. Chocolate cookies
Brown in color wit dark flecks of chocolate spread over the surface and desirable cracks in the cookie.
13. Tri-color biscuits
Off white in color, neatly cut into a circular shape. Brittle texture and Dusted with icing sugar and garnished with three different colored jams.
14. Caramel Custard
Smooth and light baked custard, with a golden brown caramel top. Delicately flavored with vanilla or a hint of nutmeg.
1. Bread rolls
Golden brown in colour soft and spongy texture, smooth and even crust with a pleasing fresh baked aroma and taste.
2. Vanilla buns
Soft and springy with a light golden crust and a dominant aroma and taste of vanilla.
3. Madeira cake
Rich and dense structured cake with a light golden brown cake top and uniformly cracked where the strips of peel are intentionally placed.
4. Swiss rolls
A soft, light and airy cake sponge sread over with thinned down mixed fruit jam and neatly rolled into a cylinder.
5. Bread loaf
Smooth golden brown crusted bread, having a soft crumb with uniform web structure.
6. Genoise sponge
A light and airy but slightly moist sponge cake with ample height and a darker top.
7. Melting moments
Off white colour cookies flecked with crispy bits of cornflakes, flat and round in shape with a closed and compact texture and having a pleasing lemon aroma and taste.
8. Swiss tarts
A light golden yellow colored biscuit with a compact and crumbly texture, and a buttery flavour.
9. Brioche
A soft light and airy bread made from a rich yeast dough, with a golden brown colour and a smooth crust complete with a dainty knob of dough on the top of it.
10. Mango bavarois
A rich creamy dessert generously flavored with mango and with a light and airy texture.
11. Fruit cake
A rich dark brown cake heavily laden with fruit and nuts, and lightly flavored with mixed spices, has a distinct taste of the fruit and a very pleasing aroma.
12. Chocolate cookies
Brown in color wit dark flecks of chocolate spread over the surface and desirable cracks in the cookie.
13. Tri-color biscuits
Off white in color, neatly cut into a circular shape. Brittle texture and Dusted with icing sugar and garnished with three different colored jams.
14. Caramel Custard
Smooth and light baked custard, with a golden brown caramel top. Delicately flavored with vanilla or a hint of nutmeg.
Wednesday, April 28, 2010
1. Please note, grandmaster key opens all single lock, double lock rooms + all store rooms. Also they double lock the rooms if needed. Master key opens all single lock rooms of the hotel.
2. Generally the A/C temp of the room is 21 degrees Celsius.
3. Dimensions of the rooms -
Categories of Hotel Area standard for bedrooms/bathrooms
• 5 Star/5 Star Deluxe Hotels
Single -
Double -
Bathrooms -
180 sq.ft.
200 sq.ft.
45 sq.ft.
• 4 Star & 3 Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
120 sq.ft.
140 sq.ft.
(Extra area may be provided if twin beds are to be provided)
36 sq.ft.
• 2 Star & 1Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
100 sq.ft.
120 sq.ft.
(All rooms should have proper ventilation
And ceiling fans)
30 sq.ft. Or
subject to local bye-laws
4. Chandeliers cleaning – Thorough cleaning is done during late night/very early morning shift. Cleaning large crystal chandelier in the conventional manner using ammonia and soft rags will take a house attendant 7-8 hrs. The second option could be to put ammonia in an upholstery machine with a fine spray adjustment. A houseperson sitting on a top scaffold sprays ammonia onto the chandelier. The drippings are caught in a huge plastic structure similar to inverted umbrella suspended beneath the chandelier.
5. Shopping Arcade – Front of the House area also includes Shopping Arcade. Unlike other public area cleaning, they are cleaned in the morning. They have to be cleaned before the opening of the shopping arcade. They have to be cleaned in the presence of their staff as they are dealing with expensive articles.
6. Jacuzzi – Small pools that give whirlpool baths one gets high pressure water flow released through the water jets.
7. Spa – It is the water specially heated above 39 degrees Celsius for therauptical use.
8. Solarium – They are the glass cubicles which have a provision for experiencing artificial sunrays. Generally used to give a tan effect.(Electromagnetic heating is used)
9. Sun-room – Access to natural sunlight and also beautiful view outside like garden etc.
10. Sauna – It is a small room or house designed to experience dry heat sessions. Literal meaning is hot or humid atmosphere. In sauna sessions a person using this facility sits/ reclines in a room over a temperature; 80 degrees Celsius. This includes relaxation and promotes sweating. Sauna can be divided into 2 basic styles.
• Conventional – In this the air is warm
• Infrared Sauna – In this the object is warm. One may use various materials as objects such as charcoal, active carbon fibres etc.
11. Please note that the last paragraph of the notes of Role of Supervisor includes the handover activity such as –
• Returning the keys
• Signing the key register
• Writing the necessary instructions related to her floor in the log book
• Necessary instructions related to her floor for the next shift in the log book.
12. Please note that the guest message register, guest special request register or guest loan items register all 3 are the same.
13. Work routines and related problems related to Public area during heavy traffic hours, high reach areas, specialized cleaning is required, special equipments.
14. Important key terms –
• Amenities
• Back of the house
• Front of the house
• Refurbishment
• Stay-over guest
• SOP
• Vanity unit
• Crib
• On-change room
• Opening the house
• Bath sheets
• Coverlet
• Damask
• Dust ruffles
• Duvet
• Napery
• Napperon
• Terrazzo
• Runners
• Tent cards
• Lanai
• Murphy bed/Sico bed
• Sleeper
• Slip-out
• Bidet
• Kapok materials
• Monogram
• Night spread
• Ticking
• Z-bed
• Counter pane
• E-key
• Area inventory list
• Frequency schedule
• Threshold level
2. Generally the A/C temp of the room is 21 degrees Celsius.
3. Dimensions of the rooms -
Categories of Hotel Area standard for bedrooms/bathrooms
• 5 Star/5 Star Deluxe Hotels
Single -
Double -
Bathrooms -
180 sq.ft.
200 sq.ft.
45 sq.ft.
• 4 Star & 3 Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
120 sq.ft.
140 sq.ft.
(Extra area may be provided if twin beds are to be provided)
36 sq.ft.
• 2 Star & 1Star Hotels
Single A/C and
Single Non A/C -
Double A/C and
Double Non A/C -
Bathrooms -
100 sq.ft.
120 sq.ft.
(All rooms should have proper ventilation
And ceiling fans)
30 sq.ft. Or
subject to local bye-laws
4. Chandeliers cleaning – Thorough cleaning is done during late night/very early morning shift. Cleaning large crystal chandelier in the conventional manner using ammonia and soft rags will take a house attendant 7-8 hrs. The second option could be to put ammonia in an upholstery machine with a fine spray adjustment. A houseperson sitting on a top scaffold sprays ammonia onto the chandelier. The drippings are caught in a huge plastic structure similar to inverted umbrella suspended beneath the chandelier.
5. Shopping Arcade – Front of the House area also includes Shopping Arcade. Unlike other public area cleaning, they are cleaned in the morning. They have to be cleaned before the opening of the shopping arcade. They have to be cleaned in the presence of their staff as they are dealing with expensive articles.
6. Jacuzzi – Small pools that give whirlpool baths one gets high pressure water flow released through the water jets.
7. Spa – It is the water specially heated above 39 degrees Celsius for therauptical use.
8. Solarium – They are the glass cubicles which have a provision for experiencing artificial sunrays. Generally used to give a tan effect.(Electromagnetic heating is used)
9. Sun-room – Access to natural sunlight and also beautiful view outside like garden etc.
10. Sauna – It is a small room or house designed to experience dry heat sessions. Literal meaning is hot or humid atmosphere. In sauna sessions a person using this facility sits/ reclines in a room over a temperature; 80 degrees Celsius. This includes relaxation and promotes sweating. Sauna can be divided into 2 basic styles.
• Conventional – In this the air is warm
• Infrared Sauna – In this the object is warm. One may use various materials as objects such as charcoal, active carbon fibres etc.
11. Please note that the last paragraph of the notes of Role of Supervisor includes the handover activity such as –
• Returning the keys
• Signing the key register
• Writing the necessary instructions related to her floor in the log book
• Necessary instructions related to her floor for the next shift in the log book.
12. Please note that the guest message register, guest special request register or guest loan items register all 3 are the same.
13. Work routines and related problems related to Public area during heavy traffic hours, high reach areas, specialized cleaning is required, special equipments.
14. Important key terms –
• Amenities
• Back of the house
• Front of the house
• Refurbishment
• Stay-over guest
• SOP
• Vanity unit
• Crib
• On-change room
• Opening the house
• Bath sheets
• Coverlet
• Damask
• Dust ruffles
• Duvet
• Napery
• Napperon
• Terrazzo
• Runners
• Tent cards
• Lanai
• Murphy bed/Sico bed
• Sleeper
• Slip-out
• Bidet
• Kapok materials
• Monogram
• Night spread
• Ticking
• Z-bed
• Counter pane
• E-key
• Area inventory list
• Frequency schedule
• Threshold level
KEY CONTROL
1. Guest Room Key:
It is issued to the guest with the key card for identification. It has a heavy tag to discourage guest from taking it outside.
2. Sub-Master Section Key:
It is issued to room attendants and it can open 12-15 guest rooms which make up a particular section. It opens rooms that are not double-locked.
3. Floor Master Key:
It is issued to the floor supervisor and opens all the rooms on a particular floor which are not double-locked.
4. Master Key:
It opens up any guest rooms on any floor which are not double-locked. It is issued to the deputy house-keeper and executive house-keeper to enable them to carry out spot checks.
5. Grand Master Key:
It opens all guest rooms in the hotel even if they are double locked. It is kept with the duty manager and is used in the following circumstances:
1. In the case of a fire for the purpose of a quick evacuation.
2. To open a double locked room, if there is no response for the entire day.
3. To double lock a door from the outside if:
4. The guest has requested for the room to be locked in this manner.
5. The guest has not payed his bill, and is suspected of being a skiper.
6. To prevent entry into the room in the case of an unusual incident like a theft or a murder.
• Electronic Key Card
Instead of keys, computerised encoded plastic keys are being increasingly introduced to increase room security. When the guest checks in, the receptionist prints out the plastic key card at the computer console so that all those using the room will have their own card. (The guest has to remember his room number as for security reasons this is not printed on the card.)
The computer is programmed to print out a different number each time. The number selected can be any number between one to several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot. The new key card cancels all the previous information in the card.
No one can operate the console without an authorisation code asan added precaution. The console has security printers which
• Key Control
Large number of of multipurpose keys are there in the housekeeping department which makes it necessary for a key control programme to be all strictly enforced. All effective key control systems will contibute:
1. Safe handling of Keys
2. Proper accounting of keys
3. Handling of lost or misplaced and damaged key cards.
Things to be done for an effective key control system
1. Each day, keys should be given to employees who have need for them by taking their signatures. They should properly return the keys at the end of each work day.
2. Keys must be properly counted at all times.
3. Workers should be provided with a way to attach kes so that they
• Areas of Responsibility of the Housekeeping Department
I. Guest Rooms/ Floors:
Room attendants and floor supervisors are responsible for the cleanliness, maintainence, and security of guest rooms and the surrounding areas.
II. Public Areas:
a) Front of the House Areas:
Lobby, shopping arcade, restaurants, banquet rooms, health club, swimming pool, recreation areas, parking areas and compound area.
b) Back of the House Areas:
Basement, all operating departments (except kitchen, which is cleaned by the kitchen stewards), service areas, staff locker rooms and offices. Cleaning of all public areas is usually done in the night.
III. Linen and Uniform Room:
HKD is responsible for its functioning, repairs, and renewing of linen and for maintaining proper inventory and stock records of all linen items. It includes room linen, restaurant linen, uniforms and soft furnishings.
IV. Laundry:
a) OPL (On Premises Laundry):
If the laundry is on the premises then the guest laundry from the rooms is directly collected and delivered by the laundry valet. However, all hotel linen is first collected in the linen room and then given to the laundry for washing.
b) Off Premises Laundry:
The laundering of both guest and hotel linen is done on contract by an external laundry. All the linen is collected in the linen room where it is dispersed to the laundry for washing.
V. Shoe-Shine:
Resident guests are given this service by room attendants on a complementary basis. Some hotels may have a shoe-shine machine installed in the corridor.
VI. Florist:
Could either be given out on contract or an employee of the HDK couold do the flower arrangement required for VIP rooms, executive offices, public areas and the florist shop. Any banquet requirement like back-drop for a wedding, etc is done on contract.
VII Special Request:
Extra room complementaries and supplies, First-aid kit, hot-water bags, ice bags, thermometers, hair-dryers etc. Are given at no extra cost for guest use. A request for extra bed however should be routed through the front office since the guest would be charged for it.
VIII. Baby-Sitting:
If a guest makes a request for this facility, room maids may undertake to do baby-sitting after their regular shift or professional baby-sitters are arranged for by the House-Keeping
Department. The guest is charged by the hour.
IX. Lost and Found:
Any guest article found in rooms or public areas is kept in the possession of the House-Keeping department till a guest makes a claim for it. Perishable – 24hrs, Valuables – 6 months to 1
Year, Invaluable – 3 to 6 months.
X. Contract Services:
Pest control, carpet shampoo, laundry, landscaping, cleaning the outer facade of the building etc are some of the cleaning services that are done on contract by the House-Keeping
Department.
XI. Refurbishment and Redecoration:
Refurbishment implies complete renovation where all the soft furnishings are changed and the furniture too may be changed or re-done. It is usually undertaken once in 3 to 5 years floor
wise. Redecoration on the other hand is done on a need basis and when required.
XII. Any Special Decoration:
Parties hosted by the hotel eg – Christmas dance, New-Year ball, Navratri etc or Food Festivals which requires special decor is looked after by the HK dept in co-ordination with the
Food and Beverage dept.
XIII. Purchase:
The executive Housekeeper is responsible for the purchase of cleaning equipments, cleaning agents, linen, soft furnishings, uniforms, room complementaries and supplies. All large chain hotels may have a central purchase department through which room supplies are obtained on a monthly or quarterly basis.
XIV. Budgeting:
Annual Budget is presented by the executive housekeeper in January for the forthcoming financial year. The factors to be considered while drawing the budget are; previous year budget + 10% inflation + refurbishment plans + any other capital purchase + expected occupancy.
XV. Duty rotas/rosters:
Shift timings and day offs of all the housekeeping employees is decided by the executive housekeeper.
XVI. Interview, Selection, Induction, Training and Performance Appraisals:
The executive housekeeper is responsible for the final selection and training of all the house-keeping staff. Performance appraisals are drawn up annually for permanent employee, quarterly for probation and monthly for industrial trainees.
Additional notes on work order
The floor supervisor informs the desk h/k about the maintenance jobs to be attended to which the desk h/k writes in the maintenance register and makes a work order in triplicate. The original copy is kept in the maintenance file with the desk house keeper and the other two go to the maintenance department. The maintenance engg, gives both these copies to the technician who is required to attend to this complaint. The technician proceeds to the respective floor and informs the GRA and opens the room & both the copies of work order are signed. After the work is done, the technician fills up the date and time against the work completed. One of these copies is given to the GRA/supervisor which is filed into maintenance report file. The other copy goes to the maintenance dept. for reference.
AT YOUR SERVICE DESK:
Nowadays, there is a new trend of At Your Service Desk(AYS) which caters to various guest requests and complaints e.g. second service, AC not working, movie tickets, etc.
Note Imp. Points:
Room occupancy report is prepared by floor supervisor whereas Room Status report is prepared by Desk housekeeper
Refer to notes for all Forms and Formats
Front of the house functional areas of hotel: Are areas in which the employees have extensive guest contact like FnB facilities and the front office
Back of the house functional areas of hotel in which employees have little or no guest contact such as engg. and maintenanence dept., laundry and so on.
1. Guest Room Key:
It is issued to the guest with the key card for identification. It has a heavy tag to discourage guest from taking it outside.
2. Sub-Master Section Key:
It is issued to room attendants and it can open 12-15 guest rooms which make up a particular section. It opens rooms that are not double-locked.
3. Floor Master Key:
It is issued to the floor supervisor and opens all the rooms on a particular floor which are not double-locked.
4. Master Key:
It opens up any guest rooms on any floor which are not double-locked. It is issued to the deputy house-keeper and executive house-keeper to enable them to carry out spot checks.
5. Grand Master Key:
It opens all guest rooms in the hotel even if they are double locked. It is kept with the duty manager and is used in the following circumstances:
1. In the case of a fire for the purpose of a quick evacuation.
2. To open a double locked room, if there is no response for the entire day.
3. To double lock a door from the outside if:
4. The guest has requested for the room to be locked in this manner.
5. The guest has not payed his bill, and is suspected of being a skiper.
6. To prevent entry into the room in the case of an unusual incident like a theft or a murder.
• Electronic Key Card
Instead of keys, computerised encoded plastic keys are being increasingly introduced to increase room security. When the guest checks in, the receptionist prints out the plastic key card at the computer console so that all those using the room will have their own card. (The guest has to remember his room number as for security reasons this is not printed on the card.)
The computer is programmed to print out a different number each time. The number selected can be any number between one to several millions. The door lock is linked to the computer and will only open when the card with the new number is inserted in the slot. The new key card cancels all the previous information in the card.
No one can operate the console without an authorisation code asan added precaution. The console has security printers which
• Key Control
Large number of of multipurpose keys are there in the housekeeping department which makes it necessary for a key control programme to be all strictly enforced. All effective key control systems will contibute:
1. Safe handling of Keys
2. Proper accounting of keys
3. Handling of lost or misplaced and damaged key cards.
Things to be done for an effective key control system
1. Each day, keys should be given to employees who have need for them by taking their signatures. They should properly return the keys at the end of each work day.
2. Keys must be properly counted at all times.
3. Workers should be provided with a way to attach kes so that they
• Areas of Responsibility of the Housekeeping Department
I. Guest Rooms/ Floors:
Room attendants and floor supervisors are responsible for the cleanliness, maintainence, and security of guest rooms and the surrounding areas.
II. Public Areas:
a) Front of the House Areas:
Lobby, shopping arcade, restaurants, banquet rooms, health club, swimming pool, recreation areas, parking areas and compound area.
b) Back of the House Areas:
Basement, all operating departments (except kitchen, which is cleaned by the kitchen stewards), service areas, staff locker rooms and offices. Cleaning of all public areas is usually done in the night.
III. Linen and Uniform Room:
HKD is responsible for its functioning, repairs, and renewing of linen and for maintaining proper inventory and stock records of all linen items. It includes room linen, restaurant linen, uniforms and soft furnishings.
IV. Laundry:
a) OPL (On Premises Laundry):
If the laundry is on the premises then the guest laundry from the rooms is directly collected and delivered by the laundry valet. However, all hotel linen is first collected in the linen room and then given to the laundry for washing.
b) Off Premises Laundry:
The laundering of both guest and hotel linen is done on contract by an external laundry. All the linen is collected in the linen room where it is dispersed to the laundry for washing.
V. Shoe-Shine:
Resident guests are given this service by room attendants on a complementary basis. Some hotels may have a shoe-shine machine installed in the corridor.
VI. Florist:
Could either be given out on contract or an employee of the HDK couold do the flower arrangement required for VIP rooms, executive offices, public areas and the florist shop. Any banquet requirement like back-drop for a wedding, etc is done on contract.
VII Special Request:
Extra room complementaries and supplies, First-aid kit, hot-water bags, ice bags, thermometers, hair-dryers etc. Are given at no extra cost for guest use. A request for extra bed however should be routed through the front office since the guest would be charged for it.
VIII. Baby-Sitting:
If a guest makes a request for this facility, room maids may undertake to do baby-sitting after their regular shift or professional baby-sitters are arranged for by the House-Keeping
Department. The guest is charged by the hour.
IX. Lost and Found:
Any guest article found in rooms or public areas is kept in the possession of the House-Keeping department till a guest makes a claim for it. Perishable – 24hrs, Valuables – 6 months to 1
Year, Invaluable – 3 to 6 months.
X. Contract Services:
Pest control, carpet shampoo, laundry, landscaping, cleaning the outer facade of the building etc are some of the cleaning services that are done on contract by the House-Keeping
Department.
XI. Refurbishment and Redecoration:
Refurbishment implies complete renovation where all the soft furnishings are changed and the furniture too may be changed or re-done. It is usually undertaken once in 3 to 5 years floor
wise. Redecoration on the other hand is done on a need basis and when required.
XII. Any Special Decoration:
Parties hosted by the hotel eg – Christmas dance, New-Year ball, Navratri etc or Food Festivals which requires special decor is looked after by the HK dept in co-ordination with the
Food and Beverage dept.
XIII. Purchase:
The executive Housekeeper is responsible for the purchase of cleaning equipments, cleaning agents, linen, soft furnishings, uniforms, room complementaries and supplies. All large chain hotels may have a central purchase department through which room supplies are obtained on a monthly or quarterly basis.
XIV. Budgeting:
Annual Budget is presented by the executive housekeeper in January for the forthcoming financial year. The factors to be considered while drawing the budget are; previous year budget + 10% inflation + refurbishment plans + any other capital purchase + expected occupancy.
XV. Duty rotas/rosters:
Shift timings and day offs of all the housekeeping employees is decided by the executive housekeeper.
XVI. Interview, Selection, Induction, Training and Performance Appraisals:
The executive housekeeper is responsible for the final selection and training of all the house-keeping staff. Performance appraisals are drawn up annually for permanent employee, quarterly for probation and monthly for industrial trainees.
Additional notes on work order
The floor supervisor informs the desk h/k about the maintenance jobs to be attended to which the desk h/k writes in the maintenance register and makes a work order in triplicate. The original copy is kept in the maintenance file with the desk house keeper and the other two go to the maintenance department. The maintenance engg, gives both these copies to the technician who is required to attend to this complaint. The technician proceeds to the respective floor and informs the GRA and opens the room & both the copies of work order are signed. After the work is done, the technician fills up the date and time against the work completed. One of these copies is given to the GRA/supervisor which is filed into maintenance report file. The other copy goes to the maintenance dept. for reference.
AT YOUR SERVICE DESK:
Nowadays, there is a new trend of At Your Service Desk(AYS) which caters to various guest requests and complaints e.g. second service, AC not working, movie tickets, etc.
Note Imp. Points:
Room occupancy report is prepared by floor supervisor whereas Room Status report is prepared by Desk housekeeper
Refer to notes for all Forms and Formats
Front of the house functional areas of hotel: Are areas in which the employees have extensive guest contact like FnB facilities and the front office
Back of the house functional areas of hotel in which employees have little or no guest contact such as engg. and maintenanence dept., laundry and so on.
Various inspection modules are used for the thorough inspection of guestrooms, so that certain areas and aspects that tends to be neglected while cleaning and inspection are particularly checked by supervisors. Some hotels develop these as separate lists and incorporate these neglected areas in their routine inspection check lists. These modules often have easy to remember names such as the Quick six inspection or the dirty dozen
In general ,the most commonly neglected areas in the guestroom includes :-
• The area between the bed and the nightstand, where food particles, dirt, and debris may accumulate since these areas is usually hidden by the bedspread.
• The interiors of drawers and wardrobes, where dust may accumulate in crevices.
• Surface below the lamps and other accessories kept on the tables, where dust accumulates because they tend to be overlooked.
• The tops of picture frames hung on walls, which tend to gather dust as they are not easily visible to eye.
• The top edges and back of doors, which if not cleaned on a regular basis may collect a lot of dust.
• The diffuser grills of radiators or air conditioners which can collect stubborn dirt.
• Ceilings which may show cobwebs if not attended to daily.
• The carpet area behind free standing furniture that is near but not against the wall, such as a credenza standing on one side.
• Pillows and pillowcases, which should be free of wrinkles or stray hairs and which should have a fresh smell.
• The tiled area next to the shower, which collects grime and shows water marks if not attended to daily.
• The area behind the toilet bowl, including pipes, cisterns, and the toilet-roll receptacle, which all provide surfaces and nooks where dirt settles.
• The area under the vanity unit and towel racks, which are hard to reach and may accumulate a lot of dust and debris. The tiles behind the vanitory unit also get water marks and soap marks easily.
• The faucet filters, which may be stained brown due to dirt collecting in them.
• The air vents in the toile, which are hard to reach and which, if neglected during routine cleaning, may collect stubborn grime and dust.
• The baseboard in the guest bedroom as well as the bathroom, which too accumulate dust.
In general ,the most commonly neglected areas in the guestroom includes :-
• The area between the bed and the nightstand, where food particles, dirt, and debris may accumulate since these areas is usually hidden by the bedspread.
• The interiors of drawers and wardrobes, where dust may accumulate in crevices.
• Surface below the lamps and other accessories kept on the tables, where dust accumulates because they tend to be overlooked.
• The tops of picture frames hung on walls, which tend to gather dust as they are not easily visible to eye.
• The top edges and back of doors, which if not cleaned on a regular basis may collect a lot of dust.
• The diffuser grills of radiators or air conditioners which can collect stubborn dirt.
• Ceilings which may show cobwebs if not attended to daily.
• The carpet area behind free standing furniture that is near but not against the wall, such as a credenza standing on one side.
• Pillows and pillowcases, which should be free of wrinkles or stray hairs and which should have a fresh smell.
• The tiled area next to the shower, which collects grime and shows water marks if not attended to daily.
• The area behind the toilet bowl, including pipes, cisterns, and the toilet-roll receptacle, which all provide surfaces and nooks where dirt settles.
• The area under the vanity unit and towel racks, which are hard to reach and may accumulate a lot of dust and debris. The tiles behind the vanitory unit also get water marks and soap marks easily.
• The faucet filters, which may be stained brown due to dirt collecting in them.
• The air vents in the toile, which are hard to reach and which, if neglected during routine cleaning, may collect stubborn grime and dust.
• The baseboard in the guest bedroom as well as the bathroom, which too accumulate dust.
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