Project presentation guide lines
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This document outlines the training provided to different departments in a hotel, including food production, food and beverage service, housekeeping, and front office. It includes details like department organization charts, recipes, layouts of kitchens, restaurants, floors, and standard operating procedures. Pictures and additional materials from trainees are requested to supplement the training documentation for each department.
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The document outlines procedures for restaurant staff prior to guest arrival, including maintaining a professional appearance, tray handling, pre-service briefings, and setting tables. It discusses laying tablecloths, arranging glassware and cutlery, folding napkins, and setting up side stations. Various steps of service are also outlined such as seating guests, taking orders, and serving various courses, beverages, and cigarettes. Maintaining cleanliness, proper posture, and skin care are emphasized for a professional appearance. Opening procedures include switching on lights, checking the log book, and ensuring cleanliness.
gary new resume 2015 1
Gary Mercado is a 44-year-old chef from the Philippines with over 15 years of culinary experience as a head chef and chef at several 4-5 star hotels and restaurants in Australia, Philippines, Saudi Arabia, and Turks and Caicos. He has a bachelor's degree in electronics engineering and certificates in culinary arts, and seeks a rewarding career utilizing his expertise in international cuisines, cost control, and staff management. His objective is to create magnificent dishes and share his culinary knowledge and expertise in a professional environment.
RETHISH CV updated2015
Rethish is seeking a new culinary opportunity with potential for growth. He has over 15 years of experience in various roles, including as a Chef in Charge and Junior Sous Chef. His resume outlines his strong skills in food production, quality control, staff management, and adherence to health and safety standards. Rethish is eager to demonstrate how his expertise would benefit a new employer.
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Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Project presentation guide lines
- 2. Departments Trained • FOOD PRODUCTION • FOOD & BEVERAGE SERVICE • HOUSE KEEPING • FRONT OFFICE
- 4. INDEX
- 5. TRAINING CERTIFICATE COLOR PHOTOCOPY
- 6. INTRODUCTION • THE DEPARTMENT TRAINIED • HISTORY • GROWTH • DESCRIPTION OF THE HOTEL
- 7. DEPARTMENT ORGANISATION CHART FRONT OFFICE
- 8. DEPARTMENT ORGANISATION CHART HOUSE KEEPING
- 9. DEPARTMENT ORGANISATION CHART FOOD & BEVERAGE SERVICE
- 10. DEPARTMENT ORGANISATION CHART FOOD & BEVERAGE PRODUCTION
- 13. RECIPES
- 14. KITCHEN LAYOUT
- 18. FLOOR PLAN
- 20. FRONT OFFICE • INTRODUCTION • DURATION OF TRAINING • ORGANISATIONAL CHART • TYPES OF ROOMS • ROOM RATES • F& B OUTLETS • FOR EACH SECTION ATTACH WORKING FORMAT • DUTIES OF EACH PERSONALTIES • VARIOUS SHIFT WORKING DETAILS • INTERDEPARTMENTAL RELATIONSHIP • SUITUATION HANDLING- 10 NOS • SUGGESTIONS FOR IMPROVEMENTS • TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE EXTRA…
- 21. HOUSEKEEPING • INTRODUCTION • LOCATION OF HOTEL • NO OF ROOMS • TYPE OF ROOMS • ORGANISATION CHART • COLOUR SCHEME USED • DUTIES OF EACH PERSONNEL • FLOOR PLAN • EQUIPMENT USED IN HOTEL WITH PICTURES • TASK PERFORMED • INTERDEPARTMENTAL RELATIONSHIP • SUITUATION HANDLING- 10 NOS • LINEN VARIEY USED WITH PICTURES • LANDRY PROCEDURE • TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE EXTRA…
- 22. FOOD PRODUCTION • INTRODUCTION • TYPES OF KITCHEN • KITCHEN LAYOUT MAY BE HAND DRAWN • ORGANISATION CHART • DURATION OF TRAINING • RECIPES – 10 NOS • RECORD USED FORMATS HAND DRAWN • TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE EXTRA…
- 23. FOOD AND BEVERAGE SERVICE • INTRODUCTION • F&B OUTLETS • COVERS • ORGANISATIONAL CHART • COMPLIMENTARY OFFERS IN HOTELS • MODE OF OPERATION • OUTLETS DIAGRAM • INTERDEPARTMENT RELATIONSHIP • SUITUATION HANDLING- 10 NOS • TRAINEES ATTACH PICTURES OF HOTEL , BROUCHURE EXTRA…
- 24. CONCLUSION