The document provides information about various roles in hotel housekeeping departments. It discusses the responsibilities of an assistant housekeeper/housekeeping manager which include ensuring guest rooms and VIP villas are clean, maintaining communication with other departments, and supervising housekeepers. It also outlines qualifications like experience in housekeeping management. The document then describes the duties of a desk control supervisor such as coordinating with the front desk on room status and handling guest requests and complaints. Finally, it discusses laundry services and roles in that area including a laundry manager who oversees operations and a laundry attendant who sorts, washes, and folds linen.
If You Are A Traveler And Looking For The Best Hotels In Lahore, Then The Residency Hotel Is The Right Place To Stay In Lahore. Contact Us At Any Time.
Food and Beverage (F&B) departments in hospitality and food service establishments are typically divided into various sections, each with its own duties and responsibilities. Here's a general breakdown of the basic functions and personnel involved in a typical F&B department, although the specific roles and sections may vary depending on the size and type of establishment:
1. Kitchen Section:
a. Executive Chef: Responsible for overall kitchen operations, menu planning, and food quality.
b. Sous Chef: Assists the executive chef and manages the kitchen in their absence.
c. Line Cooks: Prepare specific dishes and work on the cooking line.
d. Prep Cooks: Responsible for prepping ingredients.
e. Pastry Chef: Specializes in desserts and pastries.
f. Dishwashers: Clean and maintain kitchen utensils and equipment.
2. Dining Room/Restaurant Section:
a. Restaurant Manager: Oversees the entire dining area, ensures smooth service, and manages staff.
b. Maitre d' or Host/Hostess: Greets and seats guests, manages reservations.
c. Waitstaff/Waiters/Waitresses: Take orders, serve food, and provide customer service.
d. Bussers/Busboys: Clear tables and reset them for the next guests.
e. Bartenders: Prepare and serve drinks at the bar.
f. Baristas: Prepare and serve coffee and related beverages.
g. Sommelier: Assists with wine selection and service.
3. Room Service Section:
a. Room Service Manager: Manages the room service operations.
b. Room Service Servers: Deliver food and beverages to guest rooms.
c. Order Takers: Receive and process room service orders.
4. Banquets and Events Section:
a. Banquet Manager: Organizes and manages banquet and event services.
b. Event Coordinators: Assist in planning and executing events.
c. Banquet Servers: Serve food and drinks at banquets and events.
d. Setup and Cleanup Crew: Set up and break down banquet spaces.
5. Beverage Section:
a. Bar Manager: Oversees bar operations, manages inventory, and staff.
b. Bartenders: Prepare and serve drinks.
c. Barbacks: Assist bartenders by restocking supplies.
d. Cocktail Waitstaff: Serve drinks to guests in the bar area.
e. Wine Stewards or Sommeliers: Manage wine selection and service.
6. Catering Section (if applicable):
a. Catering Sales Manager: Responsible for booking and planning catering events.
b. Catering Chefs: Prepare food for off-site catering.
c. Catering Servers: Serve food and drinks at off-site events.
7. Purchasing and Inventory Section:
a. Purchasing Manager: Procures food and beverage items.
b. Storekeepers/Store Clerks: Manage inventory and stock levels.
c. Receiving Clerks: Check and receive deliveries.
8. Quality Control and Hygiene Section:
a. Quality Control Manager: Ensures food quality and safety standards are met.
b. Hygiene and Sanitation Staff: Maintain cleanliness and hygiene in the kitchen and dining areas.
These are general sections and roles within an F&B department, and the specific job titles and responsibilities can vary widely dependin
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
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Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
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If You Are A Traveler And Looking For The Best Hotels In Lahore, Then The Residency Hotel Is The Right Place To Stay In Lahore. Contact Us At Any Time.
Food and Beverage (F&B) departments in hospitality and food service establishments are typically divided into various sections, each with its own duties and responsibilities. Here's a general breakdown of the basic functions and personnel involved in a typical F&B department, although the specific roles and sections may vary depending on the size and type of establishment:
1. Kitchen Section:
a. Executive Chef: Responsible for overall kitchen operations, menu planning, and food quality.
b. Sous Chef: Assists the executive chef and manages the kitchen in their absence.
c. Line Cooks: Prepare specific dishes and work on the cooking line.
d. Prep Cooks: Responsible for prepping ingredients.
e. Pastry Chef: Specializes in desserts and pastries.
f. Dishwashers: Clean and maintain kitchen utensils and equipment.
2. Dining Room/Restaurant Section:
a. Restaurant Manager: Oversees the entire dining area, ensures smooth service, and manages staff.
b. Maitre d' or Host/Hostess: Greets and seats guests, manages reservations.
c. Waitstaff/Waiters/Waitresses: Take orders, serve food, and provide customer service.
d. Bussers/Busboys: Clear tables and reset them for the next guests.
e. Bartenders: Prepare and serve drinks at the bar.
f. Baristas: Prepare and serve coffee and related beverages.
g. Sommelier: Assists with wine selection and service.
3. Room Service Section:
a. Room Service Manager: Manages the room service operations.
b. Room Service Servers: Deliver food and beverages to guest rooms.
c. Order Takers: Receive and process room service orders.
4. Banquets and Events Section:
a. Banquet Manager: Organizes and manages banquet and event services.
b. Event Coordinators: Assist in planning and executing events.
c. Banquet Servers: Serve food and drinks at banquets and events.
d. Setup and Cleanup Crew: Set up and break down banquet spaces.
5. Beverage Section:
a. Bar Manager: Oversees bar operations, manages inventory, and staff.
b. Bartenders: Prepare and serve drinks.
c. Barbacks: Assist bartenders by restocking supplies.
d. Cocktail Waitstaff: Serve drinks to guests in the bar area.
e. Wine Stewards or Sommeliers: Manage wine selection and service.
6. Catering Section (if applicable):
a. Catering Sales Manager: Responsible for booking and planning catering events.
b. Catering Chefs: Prepare food for off-site catering.
c. Catering Servers: Serve food and drinks at off-site events.
7. Purchasing and Inventory Section:
a. Purchasing Manager: Procures food and beverage items.
b. Storekeepers/Store Clerks: Manage inventory and stock levels.
c. Receiving Clerks: Check and receive deliveries.
8. Quality Control and Hygiene Section:
a. Quality Control Manager: Ensures food quality and safety standards are met.
b. Hygiene and Sanitation Staff: Maintain cleanliness and hygiene in the kitchen and dining areas.
These are general sections and roles within an F&B department, and the specific job titles and responsibilities can vary widely dependin
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
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Ethnobotany and Ethnopharmacology:
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2. What does Assistant housekeeper/
Housekeeping Manager do?
• A housekeepingassistant is familiar with all
housekeeping dutiesand simplyassists to
ensure everything is prim and proper.They
are responsibleforensuring hotel roomsare
clean and tidy for guests. In a smaller
establishment or lodge, they may be told
which roomsto clean by the housekeeper.In
bigger establishments,a housekeeping
assistant often worksto ensure guests are
satisfiedand that the VIP villas are prepared
for guests. They must maintain clear, efficient
communication and with the front deskand
other hotel units.
• The assistant housekeeperreportsto the
executive housekeeper.In large hotels,
where an deputy housekeeperexists,
assistant housekeeperreports to deputy
housekeeper.In large hotels the
responsibilitiesoffloors, public area are
dividedamong assistant housekeepers.In the
absence of deputy housekeeper,all the
above mentionedduties and responsibilities
are taken over by the assistant housekeeper.
3. ASSISTANT HOUSEKEEPER/
HOUSEKEEPING MANAGER RESPONSIBILITIES
Here are examples of responsibilities from real housekeeping assistant resumes representing typical tasks they are likely to perform in their roles.
• Prepare VIP villas for arrival, clean executive and sales front desk and sales offices.
• Maintain clear and efficient communication and coordination with the front desk and other departments of the hotel.
• Ensure guests satisfaction when call by the guest and supportthe department for all VIP arrivals confirming amenities are in place.
• Supervise housekeepers and coach them in propercleaning procedures.
• Operate mechanical floor cleaners and use other environmental services equipment ensue that the cleanliness of the facility exceed patient expectation.
• Repair basic plumbing, HVAC, carpet cleaning, and other maintenance duties
• Inspect rooms after they are cleaned to ensure that they reflect Marriott brand standards.
• Inspect the rooms to ensure the cleanliness are up to the standards of Marriott's brand.
• Adhere to all safety and personal protective equipment (PPE) practices/procedures.
• Arrange training of staff within the department
• Update records/files/ registers etc.
• Compile the maids roster.
• Be responsible for hotel linen and check its movement and distribution to room attendants.
• Keep an inventory of all housekeeping supplies and check it regularly.
• Provide front office list of ready rooms for allotment to guests.
4. Assistant Housekeeper/
Housekeeping ManagerQualifications
• A High school diploma or GED is required
• 3+ years of supervisory experience in
housekeepingmanagement as an executive
housekeeper, housekeepingdirector, or other
similar position
• At least 2+ years experience in hospitalityor
guest services
• Extensive knowledge of environmental
services (EVS), includingdetailed cleaning
processes and a wide range of cleaning supplies
and equipment
• Applicantsshould be excellent leaders,
detail-oriented, and demonstratea commitment
to customer service
4
6. What is Desk control supervisor
The housekeepingcontrol desk
is the main communication
Centre of the housekeeping
department.You are responsible
for all information sent out and
received from the control desk.
You should have good telephone
etiquties . Keep the notice board
up to date with the relevant
information.
The controldesk supervisor
reportsto the assistant
housekeeper.It is the nerve
centre of housekeeping
department and is manned 24
hours a day.
6
7. Desk Control Supervisor'sResponsibilities
• Coordinationwith front office for information on departurerooms and handing of clean rooms.
• Receive complaints on maintenance and housekeeping.
• Maintain registers kept at controldesk.
• Receive special requests from guests.
• Maintain latest reports regarding room occupancy, VIPs, status of rooms etc.
• Delegation of work to attendantsand supervisors.
• Attend to phonecalls received at control desk
• Responsiblefor issuing guestroom keys and maintaining key register.
8. SKILLS:
Excellent communication skills with Strong
interpersonal and problem solving abilities.
Highly responsible & reliable and also ability to
work cohesively with fellow colleagues.
EDUCATION:
Education High school or equivalent education
required. Bachelor’s Degree preferred.
EXPERIENCE:
Experience Two to three years of experience
managing entry-level employees. Minimum two
years housekeeping supervisory experience in
hotel industry.
Desk Control Supervisor Qualifications
9. LaundryServicesInHotel
A laundry service is a service in a hotel that washes and irons clothes for guests.
Almost all hotels have a laundry service. If you hand in clothes one day you should get
them back a day or two later. The laundry service will wash, dry, and iron your clothes.
10. Laundry
Manager
The Laundry Manager is responsible for
ensuring that all laundry services within
the property meet the highest possible
standards. He/she organises and controls
the laundry department and maintains all
relevant records.
Furthermore he/she ist responsible for the
proper handling of guest and house
laundry and establishes standards and
procedures to ascertain quality of work
performed.
The Laundry Manager also has to check
the production methods and procedures
and issues necessary orders to correct
shortcomings and takes inventory
supplies.
Add a footer
11. Laundry
Supervisor
Supervisesand evaluates the workof
laundry, linen, and sewing room
employees;effectivelyrecommends
personnel actions related to selection,
disciplinary procedures,performance,
leaves of absence, grievances, work
schedulesand assignments, and
administerspersonnel and related policies
and procedures.
Instructs employeesand residentsin
properlaundry proceduresby giving verbal
and written directions and demonstrations;
followsclient's individual program plans
and documentsactivities. Observes,
analyzes and reviseslaundry schedules and
assignments in orderto maintain efficient
operations in accordance with varying
workloadrequirementsin the laundry.
Maintains adequate quantity of laundry
and linen suppliesin order to replenish
depletedstock by requisitioning or
overseeingthe ordering of necessary
items.Maintains sanitary conditions in the
laundry by establishing proceduresfor
handling contaminated laundry and
disinfecting the laundry area.
Add a footer 11
12. Laundry
Cleaner
A laundry attendant is in charge of
ensuring that clean linens are
supplied to the entire hotel. Among
the responsibilities include sorting,
washing, drying, pressing, and
folding clothing and other textile
items.
They also remove stains from
products by adhering to the
manufacturer's processes and use
of commercial cleaning products. If
the hotel provides cleaning service,
the laundry attendants may also be
in charge of cleaning the visitors'
personal belongings.
This position requires the ability to
work in a fast-paced environment
along with excellent interpersonal
skills to interact with guests and
team members.
13. Laundry Washer
Washers can be the most expensive part of a hotel laundry operation.
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