Interdepartmental relationship
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The three key things necessary for balance between departments in a hotel are cooperation, coordination, and communication. Proper communication of food orders, timing of food pickup, menu planning, and guest feedback are important for the kitchen. The front office must communicate restaurant timings, bookings, bills, check-ins/outs, and forecasts to the F&B department. Housekeeping designs F&B linens and uniforms, plans F&B areas, and handles flower arrangements and cleanliness of F&B spaces. Accounting audits bills, plans menus by evaluating costs and sales, and controls costs. Purchasing buys items and the store maintains stock levels and issues items.
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2. Tofaş, a Turkish automaker, achieved a "Silver Level" WCM rating, making it the first Fiat factory to reach this level based on quality, safety, and manufacturing excellence.
3. Main WCM activities include implementing basics like safety training, developing leaders, improving processes for quality, maintenance, and logistics, and making plant investments to increase efficiency and utilization.
Mind Map- Interdepartmental Communication for Rehabbing Affordable Housing
Here is a little gem I found from some years back. It was the first time I used mind-mapping software which replaced the boring traditional agenda for my kick-off meeting. It is more visual and shows how critical interdepartmental collaboration is to a project's success.
F.o. h.k. relationship
The housekeeping department is responsible for cleanliness and maintains inventory. It coordinates closely with the front office to ensure rooms are clean for arrivals and meet guest needs. Under a manual system, communication between departments is challenging, potentially leading to long lobby wait times. A semi-automated system improves efficiency but still risks issues. A fully automated system electronically updates room status in real-time, avoiding delays and maximizing guest satisfaction. Close coordination on room status and special requests is important for both departments.
certification-career-path
The document discusses certification career paths in the hospitality industry. It notes that the American Hotel & Lodging Educational Institute (AHLEI) is the preeminent leader in hospitality certification. It supports certification for professionals across all areas of the industry from front-line workers to executives. The document presents a chart showing different certification options available at various levels including front office, food and beverage, housekeeping, maintenance, security, sales, and more.
Delivering the “Internal Customer” Experience
While organizations make all kinds of efforts to enhance the experience of their external customers by investing in numerous training programs and marketing initiatives, the outcome is most often disappointing to say the least.
Customer loyalty continues to elude us and “Customer advocacy” remains a distant dream. More often than not its sheer “inertia” that prevents customers from switching.
One key aspect that could perhaps unlock the door to conquering the above challenge is by having a robust set of practices that will boost the level of “Internal Customer Centricity”.
This is because empirical research conducted by leading industrial psychologists clearly establish the link between the two aspects. In other words, it emphatically states that the extent of external customer centricity can never exceed the extent of internal customer centricity.
As a part of our endeavor to constantly partner with organizations such as yours to create customized customer centric solutions to business challenges. I am pleased to share a framework that I believe will serve as a useful filter to evaluate the relevance and efficacy of the numerous employee engagement efforts you are already making.
The framework is a synthesis of the best research that has been conducted in this area.
Tags: customer experience,internal customer,customers,training programs,Customer loyalty,Customer advocacy,Internal Customer Centricity,external customer centricity, customer centric,employee engagement,framework
Application Form For PGPBM Program :
http://www.aegisglobalacademy.com/application/application-form
Internal Service Management
The document discusses the importance of internal customer service quality and introduces the Customer Service Matrix that categorizes companies based on their focus on internal and external customer service as either Winners, At Risk, or Losers. It also provides steps that departments can take to improve internal service quality, such as auditing services provided, gathering customer feedback, prioritizing issues, and implementing corrective actions through continuous improvement.
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The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
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My CV
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The document contains a resume for Mahesh Manjula Gunasena, who is seeking a position in food and beverage cost control in the hotel industry. Gunasena has over 15 years of experience in roles such as Food & Beverage Cost Controller, Catering Supervisor, Store Keeper, and Assistant Food & Beverage Cost Controller in the UAE, Saudi Arabia, Malaysia, and Sri Lanka. He has a diploma in computer accounting and training in hotel/resort operations and food and beverage management.
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Hotel cost control - master class
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
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Liqueurs
This document provides information about different types of liqueurs. It begins by explaining that liqueurs are flavored spirits that are characterized by their flavorings rather than their base spirit. It then discusses the main constituents of liqueurs - the spirit base, flavoring agent, and sweetener. The rest of the document outlines various categories of liqueurs such as fruit, citrus, herb, and cream-based liqueurs. It also describes the production process for liqueurs and provides details on specific liqueurs like Benedictine, Absinthe, Drambuie, and Galliano.
Gin
Gin was originally created for medicinal purposes in the 17th century by a Dutch chemist who redistilled juniper-flavored alcohol. It became popular in England where it was given the name "gin." Gin is produced by first distilling a neutral spirit from grains like corn or molasses, then infusing it with juniper berries and other botanicals. Traditional gin production involves distilling the botanicals together with the spirit, while some methods soak the botanicals in spirit. Gin does not require aging. There are several styles of gin including London dry, Dutch, and flavored varieties like sloe gin.
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This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
Alcoholic beverage
Alcohol can be produced through fermentation and distillation processes. There are two main distillation methods - pot still distillation and patent still distillation. Pot still distillation is slower and involves multiple distillations to produce spirits like scotch and rum. Patent still distillation uses a continuous column still for a more controlled process that requires only one distillation to produce spirits like bourbon and gin. Alcoholic strength is measured using various scales throughout history from traditional methods to modern scientific scales like Sykes hydrometer and OIML scale, which express alcoholic strength as a percentage of alcohol by volume. Common alcoholic beverages and their typical alcohol contents are also outlined.
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Vodka is a colorless, distilled alcoholic beverage made from fermented substances like grains or potatoes. It is produced through a distillation and purification process using charcoal filtration. Vodka can be neutral or flavored and is not aged. Some famous brands of vodka originate from Russia, Sweden, Finland, Canada, the United States, England, Australia, and China. Premium vodkas should be stored in the freezer but will not freeze due to their high alcohol content. Vodka can be consumed straight, chilled, or served cold in a shot glass and pairs well with foods like caviar and potatoes.
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Brandy is a distilled spirit made from fermented grape juice that is aged in wood. Cognac is a specific type of brandy produced from grapes in the Cognac region of France. The production process for Cognac involves double distillation in copper pot stills and aging for varying periods in oak barrels, with longer aging resulting in higher quality classifications like V.S.O.P. and X.O. Armagnac is a brandy similar to Cognac but produced in the Gers region of France, with some differences in production methods. Major brands of Cognac include Martell, Hennessey, and Rémy Martin, while well-known Armagnac brands include Delord and
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Scotch whisky is defined as a whisky produced in Scotland from malted barley that has been distilled and aged in oak barrels for a minimum of 3 years. There are two main types - single malt, which comes from a single distillery, and blended whisky made from a mixture of malts and grain whisky. Popular brands of single malt include Glenfiddich and Glenlivet, while Johnnie Walker and Dewar's are well-known blended Scotch whiskies. The production process begins with malting, mashing, fermentation, and double distillation of the wash. The new make spirit is then aged for many years in oak casks to produce the smooth, complex
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Italy is the largest wine producer in terms of quantity. Italian wines are known for being full-bodied, robust, and fruity. Italian wine laws establish several categories of wines including DOC, DOCG, IGT, and table wines. Famous Italian wine regions include Piedmont known for Barolo and Barbaresco, Asti known for sparkling wines, Tuscany known for Chianti, and Sicily known for fortified wines.
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Sparkling wines are wines with significant carbon dioxide that makes them effervescent or bubbly. There are four main methods to produce sparkling wines - the Champagne method, Transversage method, Charmat/tank method, and carbonation. The traditional Champagne method involves a secondary fermentation in the bottle that produces the bubbles. Champagne has strict regulations around production methods and grape varieties used. Sparkling wines from other regions use different techniques but may be modeled after Champagne's prestige and quality.
Portugal wine
Portugal produces a wide variety of wines, with different protected designation of origin regions. The most notable Portuguese wines include port from the Douro Valley, made from local grapes varieties and aged in wooden barrels then fortified with brandy. Madeira wine comes from the Portuguese island of Madeira and is heated and aged, producing distinctive sweet dessert styles like Sercial, Verdelho, Bual and Malmsey. Portugal also produces table wines from regions like Setubal and Beiras made from grapes like Jao Pires and Buçaco.
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Vermouths
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Bitters
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Interdepartmental relationship
- 1. The three important things necessary for a balance between all the departments in a hotel and its smooth running are: 1. Co-operation 2. Co-ordination 3. Communication
- 3. 1. Proper order of food through KOT, which should be neat and legible 2. Food pick up from the kitchen at right time and at right temperature 3. Planning of menu card 4. Information of availability of dishes. Information to kitchen about the expectation of guest 5. Right depiction and information to kitchen about guests’ specific need 6. Guest feedback from different outlets to be communicated to the kitchen staff
- 4. 1. Front office has to be informed about the timings of the restaurant, any festivals and bookings 2. All the bills of the resident guests are forwarded to the Front Office for the final settlement 3. Check ins & check outs are intimated to F&B service by Front Office 4. Occupancy forecast is given to given to F&B Service by Front Office 5. Daily information regarding the various banquet functions should be passed down to Front Office
- 5. 1. F&B Service linen is designed and bought by Housekeeping in consultation with the F&B manager 2. F&B Service uniform is designed and tailored by Housekeeping in consultation with the F&B manager 3. F&B outlets are planned and decorated by Housekeeping 4. Flower arrangements for the restaurant & banquets are done by housekeeping 5. Cleanliness & hygiene of F&B service areas are done by the Housekeeping Department
- 6. 1. Auditing & billing is taken care by the accounts department 2.They play a major role in menu planning by evaluating costs and sales mix 3.They are responsible for controlling costs 4.They make the monthly & yearly reports which help in evaluating and future planning
- 7. 1. All the items and equipments are purchased by the purchase department and issued by stores 2. All high turnover items are kept on the stores and a par stock is maintained 3. Store is given the MaterialVouchers for the procurement of items 4. For the purchase of any item along with the quantity required the Specifications (SPS) are given to the stores which in turn is forwarded to the Purchase Department