Cleaning procedures and equipment are outlined for different areas. Color coding is used to distinguish cleaning tools and areas. Personal protective equipment is recommended, including gloves, masks, and safety shoes. Bathroom cleaning involves emptying trash, cleaning the toilet area, walls, sink, and mopping. Office cleaning starts with high level dusting, dry and damp dusting of surfaces, applying furniture polish, glass cleaning, vacuuming, and table presentation. Proper hand hygiene and safety precautions are emphasized.
This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.
Housekeeping Workshop DAY - 3 (Chemical R - Series )TarunSharma711
This presentation contains brief information about the R - Series Chemical which is used in the hotels. This presentation also contains some terms which is related to the housekeeping.
Uk Data Centre Cleaning commercial cleaning technicians have a reputation for being highly professional, pleasant and very efficient in the way they perform their duties.
Our Vision !!
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.
Housekeeping Workshop DAY - 3 (Chemical R - Series )TarunSharma711
This presentation contains brief information about the R - Series Chemical which is used in the hotels. This presentation also contains some terms which is related to the housekeeping.
Uk Data Centre Cleaning commercial cleaning technicians have a reputation for being highly professional, pleasant and very efficient in the way they perform their duties.
Our Vision !!
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen.
Coffee is made from the roasted and ground seeds, or beans, of the coffee plant, a tropical evergreen shrub. Most coffees prepared by machine to deliver aromatized coffee to enjoy.
a hot brown drink made by pouring boiling water onto the dried leaves of the tea bush. The leaves are called tea leaves and can be bought in small paper bags called tea bags that are put into a cup. This slide explains type and origin of tea.
Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
Porter is the one who assist the customers at workplace, and to handle the loading, unloading, and distribution of Goods / luggage, Parcel, Furniture, Stationery and the office equipment. This slide will explain the duties and responsibilities of porter and the etiquettes of porter.
Trolleys are devices used for carrying loads or to transport the material from one point to another. F&B industry using different type of trolley to move materials and goods at the workplace. Different type of trolley and the use is explained in detailed manner. Safe handling and the efficiency of trolley is explained in the presentation
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Whiskey is an alcoholic beverage distilled from gains and malted grains. The presentation explains type of whiskey and the service methods of each whiskey. storage procedure and the international brand name of whiskey is explained. whiskey production method is described and Scotch and blended whiskey is covered in the presentation.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
Overview of food production department and the organizational structure is explained in detail. various department heads and their duties and responsibilities were defined. menu planning and the department responsibilities were explained.
Basic information on various methods of cooking and the advantages are described in details. classification of cooking methods are explained and the various medium of cooking are covered.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
Basic requirement of hospitality waiter and the grooming standard is explained in detail. etiquettes of waiter and the personal grooming also explained in details.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Basic information on waste management system and the various type of waste and the disposal methods. few requirement to start the waste management company is discussed. also practical challenges were explain with points in the slide
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
1. SOFT SERVICE TRAINING INDUCTION
CLEANING SERVICE
SASIKUMAR NATARAJAN
SASIKUMAR NATARAJAN - HOSPITALITY TRAINER 1
2. Cleaning is the process of removing
unwanted substances, such as dirt, infectious
agents, and other impurities, from an object
or environment. Cleaning occurs in many
different contexts and uses many different
methods. It can be done manual or
mechanized method. Most of the companies
holding manual cleaning procedure to
minimize the costing.
SASIKUMAR NATARAJAN - HOSPITALITY TRAINER 2
3. COLOUR CODING
3
Color Coding
Cleaning Area Towel /Duster Mop Stick Mop Trolley
Toilet
(High Risk Area)
Eg: WC,Seat cover
Odor Deodarrizer
Toilet
(Low Risk Area)
Eg: Washbasin, Wall,
Door
General Area
Eg: Office Room,
Staircase,Reception,
Corridor
Food Handling Area
Eg: Dinning Room,
Kitchen,Pantry
Red pad Floor buffing
SASIKUMAR NATARAJAN - HOSPITALITY TRAINER
22. Trolley Set up:
➢Garbage bags.
➢Bin liners.
➢Broom with dustpan.
➢Floor squeegee.
➢Mop bucket
➢Flat mop (microfiber)
➢Cleaning signboard.
➢ Toilet Roll
➢Paper master roll
WASHROOM CLEANING
SASIKUMAR NATARAJAN - HOSPITALITY TRAINER 22
23. ➢Hand Hygiene Procedure.
STEP-BY-STEP GUIDE TO HAND RUBBING
WASHROOM CLEANING
Click on the image to enlarge
SASIKUMAR NATARAJAN - HOSPITALITY TRAINER 23