Basic requirement of hospitality waiter and the grooming standard is explained in detail. etiquettes of waiter and the personal grooming also explained in details.
Ppt on industry etiquettes and hospitality conductsmanoj sharma
Tourism & Hospitality Industry Etiquettes and Hospitality conducts Etiquette and Manners While interacting with GUEST,
E-mail etiquette, Telephone etiquette.
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Ppt on industry etiquettes and hospitality conductsmanoj sharma
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What is a Complaint?
Guest Complaint Cycle
Do's & Dont's While Handling a Complaint
Reason for Guest Complaints
Normal Reaction to Complaints
Types of Guest Complaints
Benefits of Complaints
Types of Complaint Guests
Importance of Customer Service
Benefits of Customer Recovery
What is a Complaint?
Guest Complaint Cycle
Do's & Dont's While Handling a Complaint
Reason for Guest Complaints
Normal Reaction to Complaints
Types of Guest Complaints
Benefits of Complaints
Types of Complaint Guests
Importance of Customer Service
Benefits of Customer Recovery
To maintain a professional life grooming is important.It will guide new comers how they will maintain their personal attire in professional field.In a professional field without proper grooming no one can survive.At first people will see our outlook when we are in a meeting or a job interview.
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.
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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
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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
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An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
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!
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Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Model Attribute Check Company Auto PropertyCeline George
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This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
4. MALE - HAIR
Clean, neatly cut and not extending below
the ears It should be at or above the collar
line of the uniform or shirt
Always well combed
Frequently shampooed
Kept in place, but not oily
5. FEMALE - HAIR
• Hair should be left open only if it is above shoulder
length While at work it should be away from the face
• Long hair should be tied in a bun using a net or pulled
back neatly
• Hair accessories should be black and minimal
• Only natural looking hair dye should be used
• Short hair should be cut in elegant contemporary style,
which is manageable and looks neat throughout duty
hours
• Hair styles to suit your face
6. GROOMING - FACE
• Clean-shaven No stubble beard or
moustache. well trimmed, above lip level
and not drooping
• Teeth must be brushed clean without
nicotine stains
• Sideburns are to not be longer than half
the length of each ear
7. GROOMING - HANDS
• Regularly washed
• No marks or nicotine stains
• Nails are to be short, clean, of even length
and well trimmed
8. MAKEUP
• Apply light makeup
• Light color lipstick
• Avoid colorful nail polish
• Limited jewellery
9. GROOMING - SHOES
• Well-repaired heels
• Always clean and polished Make it a habit to
wipe your shoes clean each time you go to the
rest room to freshen up
• Laces tied neatly at all times
• Socks should be clean
• Shoes that are provided by the hotel should be
worn within the hotel at all times, while on duty
10. GROOMING - JEWELLERY
• Restricted to a single ring
•
• Wrist Band if worn not to be visible
• Earrings are not to be worn by male associates
• Watches if worn not to be out of hand cuff.
11. PERSONAL HYGIENE
• Bath daily and use a deodorant after bath to avoid
body odor
• Use a mouthwash often and brush teeth twice a day
to avoid bad breath Visit a dentist twice a year for a
dental check-up
• Smokers should take care to avoid nicotine stains on
teeth and hands, as well as ‘tobacco breath’ Ensure
that before you get within your areas of work you get
rid of it
• Chewing pan or gutka is forbidden
• Wash your face frequently to appear fresh
• A good night’s sleep adds to your good looks
12. PERSONAL HYGIENE
Offensive habits should be avoided:
• Picking teeth, nose or ears
• Sneezing or yawning without closing mouth
• Belching loudly
• Continuously rearranging hair or clothes in guest-contact areas
• Eating with your mouth open or making noise while chewing food
• Touch personal private parts in the public
13. UNIFORM
• The upkeep of a uniform and keeping it clean, crumple
free and well pressed is the staff responsibility
• Uniforms must be well maintained ie, no tears,
unauthorized alterations etc.,
• Nothing is to be added on or subtracted from the
uniform
• Name tag/Badge is a part of uniform and is to be worn
at all times
• Cosmetics worn must be natural looking, not heavy
• Stockings that are worn should complement the skin
tone of the associate
14. BASIC ETIQUETTE
BE PUNCTUAL
Being punctual is very important, It helps to
complete your work on time with effective
out come.
Client are not suppose to be at door
waiting for you.
15. BASIC ETIQUETTE
COMMUNICATION
• Your Voice Must sound sincere and
confident
• Pronunciation is important
• Tone of voice
• Loudness
• Avoid using slang
• Polite to people
16. BASIC ETIQUETTE
DRESS APPROPRIATELY
• Remember that the office is not a party place and you will
have to dress in a way that commands respect both from
your colleagues and clients.
• The dress code has a strong influence in establishing the
trust that your client places in your abilities in giving them
their money’s worth.
17. BASIC ETIQUETTE
STAY AWAY FROM GOSSIP
You would not want someone to gossip about
you and neither will the next person. In some
cases, if the source of some malicious gossip
can be traced back to you, then your job can be
in jeopardy.
You may overhear the conversations of others.
Apply the “so what” rule.
Don’t refer to what you’ve heard
and don’t add your own advice.
18. BASIC ETIQUETTES
ALWAYS SAY PLEASE, THANK YOU, YOU’RE WELCOME, and I’M
SORRY
With each request – SAY PLEASE
With each completion – SAY THANK YOU
With each gratitude received – SAY YOU’RE WELCOME
With each error - APOLOGIZE
It’s an attitude. Respect those around you and they will return that respect.
19. BASIC ETIQUETTES
REFRAIN FROM BEING LOUD
• Whether you're on the phone or talking to a colleague, avoid being loud.
• If you have a received a call on your cell phone, it's a good idea to take a
walk down to the corridor or find another room.
• Use your mobile’s vibrating/silent feature if you need to leave it on.
• Avoid making personal calls at your workstation.
• Be especially quiet in areas where Client /Guest are on business calls or
in conversations with other coworkers.
20. BODY LANGUAGE
Body language is the nonverbal signals such as gestures, facial
expressions, and eye gaze that communicate a person’s emotions and
intentions.
21. ETIQUETTES OF HOSPITALITY WAITER
• Be pleasant. Greet everyone With SMILE.
• Be attentive, but not intrusive. Constantly scan the dining
room, and if a guest needs attention help them immediately.
• Never say “I don’t know” to a guest’s question diplomatically
you can say “ I’ll find out.”
• Be patient, and choose your moments. Never interrupt a
conversation.
• Always refill the required food items in the vending machine of
food pantry.
• Serve from a guest’s left, using your left hand, and clear from
their right, using your right hand.
• Never touch a customer for any reason—especially if you’ve
spilled something on them.
22. ETIQUETTES OF HOSPITALITY WAITER
• Never blame a co-worker for something that goes wrong.
• Be discreet. Don’t have audible conversations with
coworkers in customer earshot.
• Don’t gossip about guests or co-workers within guest
earshot.
• Never touch the rim of any glass. This means handling
water glasses by their bottom and silverware by the
handles.
• If someone orders a beverage, collect required information
like sugar, milk and temperature.
• Never reach across a guest to serve another guest.
• Keep the dinning area always clean.
• Never leave the guest unattended.
23. ETIQUETTES OF HOSPITALITY WAITER
Always remember Client
Satisfaction is our Key for
Success
Thank you
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER