Académique Documents
Professionnel Documents
Culture Documents
REPORT
COMPILED BY:
JHAVENDRA BHATTRAI
2ND YEAR
I.H.M. Bhopal
HOTEL OVERVIEW
The Jehan Numa Palace Hotel Bhopal lies nestled on the slopes
of Shamla Hills of Bhopal. Set in five acres of lush greenery and
splashes of colorful bougainvillea the Jehan Numa Palace Hotel
Bhopal makes for a delightful and charming get away.The Jehan
Numa Palace Hotel Bhopal is a superb example of a medley of
British Colonial, Italian Renaissance and Classical Greek
Architecture. The Jehan Numa Palace Hotel Bhopal has all of the
amenities, facilities and levels of comfort you would expect from a
hotel of this class, and maintains the meticulous standards
required by travel and tour operators worldwide. Suitable for
business and leisure travelers alike the Jehan Numa Palace Hotel
Bhopal successfully combines old-world service with 21st century
conveniences
to
make
your
stay
truly
comfortable
and
ROOM FACILITIES
HOTEL FACILITIES
Conference Rooms
Room Service
Restaurant
LEISURE/SPORT FACILITIES
1. Swimming Pool
2. Tennis Court
3. Chakra - Spa
BUSINESS CENTRE
The Business Centre offers private work areas for rental on an
hourly or daily basis and a conference room to seat a maximum of
five persons. It also provides a dedicated Technology Concierge
around the clock, for broad-range technical support in setting up
mobile communications and assistance with computers,
peripherals and Internet connectivity.
Business Services Include:
A full range of office equipment and secretarial services
Facsimile transmission
Computing
Photocopying
Translation services
Printing and parcel wrapping
Courier services
Internet access
Laptops / desktop computers
Secretarial services
Open: 24 hours.
HOUSE KEEPING
guest, any failure on the part of the house keeping will have a
direct impact on the hotels business.
The house keeping department plays an important part in the
successful operation of a hotel. It is a branch of rooms division
department. It is considered under non-revenue producing
department but can be considered as a minor revenue producing
department when laundry is taken into account. The Front office
has to depend upon this department as unless & until
housekeeping clears the rooms (whether check-out, occupied or
vacant) the Front office department helps directly to achieve more
room sales.
As soon as the guest checks into the hotel, he expects the same
kind of atmosphere that he is used to back at home, if not better.
The sense of homeliness is provided by an efficient house
keeping department.
A major share of the hotels revenue is from the sale of the room
and it is the house keeping department that is instrumental in the
sale of a room and also providing world class service to the guest.
The department is also secret behind the sparkling floors, the
spice and span surfaces all that go into making The Grand New
Delhi a five star deluxe property.
Assistant Housekeeper
She acts as the Executive Housekeeper in the absence.
Maintenance of general cleanliness and attractive appearance
of the guestrooms and public areas.
Inspection of floors or any other areas as may be assigned.
Keeping the rooms ready in accordance to expected arrivals.
Inspection of vacant rooms and suites and other public areas
requiring attention.
Floor Supervisor
Assign duties to houseman.
Check maintenance of floor pantries.
Check that guest services on floors are carried out efficiently.
Maintaining a polite, dignified and ready to help attitude
towards guests.
Ensure that amenities for VIP are met with.
For every floor the supervisor should inspect all the completed
rooms and see to it that they meet the standards of the
establishment.
Room Attendant
Should attend the briefings before the start of the shift.
Should collect the respective sub master keys of the floors.
Check the supplies in the trolley.
Maintain a record of rooms he has serviced and the time taken.
Should not touch guest belongings.
Submit a list of D.N.D. and Double Lock rooms to the floor
supervisor.
Open the room for maintenance.
CONTROL DESK
The desk is the nerve center of the entire of the house keeping
department providing the communication and the coordination
between the various sections such as the maintenance, floors,
public areas etc. here that all the staff report for work and after
duty. It is also the point of contact between the guest and the
department by virtue of it, attending guest requests and
complaints.
also
coordinates
maintenance,
the
carpentry,
issuing,
execution
polishing,
painting,
of
the
carpet
extra
items,
layovers,
check-outs,
items
removed,
ROOM SUPPLIERS
The desk is responsible for the Intending, Storing, of the suppliers
placed in the guestroom.
PROCEDURE
Indent placed every week and collected on the Wednesday of
every week according the requirements.
Intend received and stored in the central distribution cupboard
in the desk cabin to rest being stored in the fifth floor pantry.
At beginning of each shift the suppliers are distributed to the
various floors according to needs. (Entry being made in the
register).
At the end of the shift the unused supplies are received and
store back in the cupboard.
LOAN OF SUPPLIES:
There are certain supplies that are not usually placed in the room
but are loaned to the guest on request. They might even be sold
to the guest if required.
Some of these supplies are:
Soap suds
Shaving Kit
Iron
Ironing board
Hair dryer
Multi pin plug
Extension cord
The linen department is an important subdivision of the
housekeeping department performing the functions of making,
distributing, maintaining, and controlling of the all including the
staff uniforms, F& B linen, room linen. It is divided into:
1.Linen Room
2.Uniform Room
LINEN ROOM
LOCATION:
Lower Lobby
TIMING
0700hrs-1900hrs
CONSISTS:
Nos.), and 1
Tailors cabin and 6 Steel Racks for F&B Linen.
STAFFING:
Deputy Housekeeper (Linen)
FUNCTIONS:
Making an issuing of linen
Collection of soiled linen
Tailor (1)
UNIFORMS ROOM
The uniforms are made and issued to all the employees with the
rest of casual labour and trainees using the standard spare
maintained.
The uniforms are tagged according to the employees token
number all employees are provided with 3 sets issued every year.
The uniforms are issued at the beginning of shifts and received in
the linen trolleys at the end of the shifts. They are then sorted and
sent to the laundry. The laundry sends them back and they are
stored according to the type such as all chef coats together, all
managers shirts together.
FUNCTIONS
Making an issuing of uniforms
Collection of uniforms
Sending uniforms to laundry
Receiving from laundry and storing
Distribution of uniforms as per daily requirements
Repairing the torn uniforms
Register Maintained:
Staff Uniforms Register, Floor Linen Register, Store Requisition
Book/Purchase Requisition Book, Condemned Uniforms Register,
Returnable, Non-Returnable Gate Pass book.
FLOWER ROOM
FLOORS
There are total of 100 guest rooms in the hotel. The rooms are
distributed on six floors. Every floor is having smoking or nonsmoking zone. Each floor is divided into wings A, B, C and AB.
The Hotel is in the F Shape.
Rooms can be categorized as follows:
PATIO
REGAL
PALACE
IMPERIAL
SUITE
HERITAGE SUITE
Vacant rooms
PUBLIC AREAS
requested
by
the
F&B
personnel.
CO-ORDINATION
HOUSEKEEPING WITH OTHER
OF
DEPARTMENTS:
During the course of work, the House Keeper comes in
contact with the staff responsible for the other parts of the
establishment and for smooth running of the hotel. There must
be clear inter- departmental co-ordination. The other departmental
with which the House Keeping department, co-ordinates are as
follows:
1. Front Office
Co-operation here is particularly necessary because the work of
the two departments is very closely aligned. The Housekeeper
gets the departure rooms from the reception and in turn clears the
ready rooms to reception. To know the exact status of the all the
rooms and for the better running of the hotel, co-ordination
between reception and housekeeping is vital. Checks out rooms
are checked b HK and bellboys.
2. Maintenance
In the course of a day, the Housekeeper finds many job orders
requiring attention, such as leaking taps, W.C. not working
properly, faulty electric plug, A/C not working and so on. She
should report these faults to the maintenance department as earl
as possible. If a good relationship exists between the two,
notification of urgent repairs will he meet with immediately.
3. Restaurants
Co-operation here is mainly concerned with exchange of linen for
which a specific time is allotted to each outlet. Cleanliness of the
restaurant is also one of the responsibilities of the Housekeeping
department. Maintenance work is also handled by H.K.
4. Kitchen
Co-operation here is mainly in the form of staff uniforms, dusters
etc. A good relationship with the chef is to be maintained, as it is
an important aspect of staff welfare.
5. Security
Co-operation here is mainly concerned with prevention of fire and
theft and the safe keeping of keys and property of the hotel. There
are as many security hazards on the floors that liaison is
particularly important and the Housekeeper co-operation by
endeavoring to see that her staff are aware of them.
6. Purchase
Co-operation is particularly important here since the Housekeeper
has to contact the purchase department for buying the items
required by her department.
7. Personnel
8. Accounts
The staff contacts the Accounts Department for their salary,
bonus, PF etc.
FRONT OFFICE
JOB DESCRIPTION
POSITION TITLE: Front Office Manager
RESPONSIBLE TO: Resident Manager/General Manager
PURPOSE OF JOB : To direct and co-ordinate the Activities of
the Front Operation (Front Desk, Reservation, Bell Staff, .B.A.X.
Information) to provide Efficient service to guest
RESPONSIBILITIES:
To ensure that all service standards as specified by the
management are implemented.
To ensure all staff under his control, it properly deployed and
utilized.
To ensure that all budget/targeted sales and occupancies
are achieved and the expenditure is controlled to maximize
profitability.
To ensure that all forms, registers that are required to be
maintained are maintained and complete in all respects.
with
marketing
department
for
sales
promotion.
To co-ordinate with other departments for ensuring maximum
room sales and to achieve ultimate guest satisfaction.
To
exercise
control
over
expenditure
like
overtime
DUTIES:
To make co-ordination meeting of the staff once in a
fortnight.
To meet all VIPs and group leaders at least once during their
stay.
To check guestroom.
To check and ensure that all-standard procedures at front
office are followed.
To ensure up keep of the front office area.
To ensure proper discipline with regard to conduct, work
performance and to take necessity action.
To train staff and to ensure that standard manual guideline
are followed.
AUTHORITY:
In the hotel business interest to exercise the discounting
policy delegated to the unit.
To cancel/amend guest bill full justification as per policy and
standard procedure.
To entertain commercially potential guests.
To sanction I recommend all types of leaves for staff 1
executives of the department.
To
recommend
disciplinary
action
against
defaulting
FRONT DESK
Front Desk is generally divided into 3 sections:
1. CONCIERGE
The word concierge is derived from the word doorkeeper or
janitor.
Whereas the bell service proceeds and the hotel services, such
as luggage assistance, message for out of the hotel services such
as rental cars, theatre reservations and limousine service.
Whereas the front desk staff assists guest on arrival, the
concierge is often responsible for coordinating group activities
such as conferences, seminars and banquets.
ROLE OF CONCIERGE
By definition, a Concierge is one who has charge of the entrance
of a building- the keeper of keys.
2. RECEPTION
Reception is a desk where all check ins and checkouts are done
for F.I.T. and G.I.T.s formats used are:
Registration Card
3. CASHIER
All types of cashiering & billings are done under the cashier desk.
Here all types of currency exchange is also done formats used
are:
Billing Form
ROLE OF CASHIER
The Front Office Cashiers is the final contact point with he Front
Office for the guest.
They play a vital role in presenting a positive final impression of
the hotel before a guest leaves the hotel.
They are responsible for presenting an accurate account of all
guests outstanding balance and to ensure room status is
changed from occupied to vacant in the computer.
Responsibilities:
1. To collect payments for all outstanding guest balance.
2. To accurately post all miscellaneous charges into accounts.
RESERVATION CENTRE
The reservation department is to control rooms availability against
guests requests, handling all reservations in a timely manner,
maintaining accurate records of reservation and updated guest
history information.
It is the objective of the reservation department to achieve a high
occupancy as possible, at the same time maximizing revenue
from room sales without compromising on standards set by the
organization.
1. On receipt of a request for room reservation/amendment,
check availability of Room Report/Board (Perform).
2. If room is available room reservation from to be filled complete
in all respect with special attention to billing instruction at all the
time of making reservation (Performa).
BELL DESK
The bell staff is so named because of the long standing* custom
of ringing a bell at the front desk to summon a bell attendant. In
the around Hotels of the Golden Age, attendants hoped to
attention at the sound of the bell to transfer guest luggage to their
room, giving rise to the term bellhop. In a American and European
Hotels, it is traditional for members of the bell staff to receive
gratuities for performing services such as luggage, summoning a
taxi, or bringing up a newspaper to a guest room.
Cost is a concern to many travelers and the front desk
representative often inquires whether a guest would like
assistance with his or her luggage before summoning a bell
BELL ATTENDANTS
INTRODUCTION
The hotel and catering or hotel and food service industry is now
becoming widely known as the hospitality industry. The
industry is usually defined by its output of products, which
satisfy demand for food, drink and accommodation.
Contract to the industry is the need for operational personnel who
are generally divided into food and beverage staff and room
division staff.
Management has many responsibilities. These include the
economics of mean casting, portion control wastage of food
customers staff relations labor shortages and staff training. The
food & beverage staff plays an important part in achievement of
good relations. Since they are in contract with the customers and
with management, their conduct influences the running of the
establishment and the atmosphere greet for the customers.
2.
3.
Restaurant Manager
1.
2.
3.
2.
3.
4.
5.
6.
Banquet Manager
Is responsible for all the banquet parties held in the hotel. He/she
ensures the all the arrangements for banquet are made in
advance. He/she supervises the banquet party in the hotel and
work being done by captains and stewards.
Banquets managers is also responsible for setting, booking
arranging and serving of all banquet functions and arranging local
publicity after obtaining permission from the people arranging
banquet.
Steward
He acts by instruction for the captain. He/she generally plans
upon the table, cleans the tables after each course some
preparatory tasks of cleaning is also carried nut by the steward.
Attendance register
Purchasing Controls:
OPENING CHECKLIST:
1. Turn on all operating system.
2. Cancel the forward call.
3. Pickup linen suppliers.
4. Pickup store room requisition [dry, beverage]
5. Store away all suppliers.
6. Turn on all appliances.
7. Wipe tables, chairs, and sideboard.
CLOSING CHECKLIST
1. Clean the tables
2. Clean the sideboard.
3. Close all check in Micros.
4. Inform Manager about the breakage.
5. Tie soiled linen.
6. Clean linen hamper.
7. Shut down operating machinery.
8.
Service Sequence
1. Greet the Guest according to the time of the day.
2. Check for his table preference and name.
3. Seat the guest.
4. Present the face towels & ashtray if required.
5. Offer condiments and clear the wine menu.
6. Present the beverage and the wine menu.
7. Take the drink and wine order.
8. Present the food menu and explain the specials.
9. Do the beverage and water service.
Room Service
For your personal convenience, 24-hour in-room dining is
available. Enjoy specially prepared culinary creations in the
privacy of your own room.
Conference Packages
Meeting room set-up classroom, theatre, Ushape, hollow square
Meeting amenities meeting pads and pencils,
bottled water and candies
Audio-visual equipment - complimentary use of
one overhead slide projector, flip chart,
whiteboard
Morning coffee break includes freshly brewed
coffee, tea served with morning bakeries
Luncheon - choice of Indian, Western set or
buffet menu
Afternoon coffee break - freshly brewed coffee,
tea with pastries and savories selections
Meeting Concierge - a banquet butler is
assigned to be of service throughout the event
Executive Package
All-day coffee / tea service freshly brewed
coffee, tea upon arrival and served throughout
the conference
Meeting room set-up classroom, theatre, Ushape, hollow square
Meeting amenities meeting pads and pencils,
bottled water and candies
Audio-visual equipment - complimentary use of
one overhead slide projector, flip chart,
whiteboard
Morning coffee break - includes freshly brewed
coffee, tea served with morning bakeries
Luncheon choice of Indian, Western set or
buffet menu
Audio-Visual Facilities
Television
Video Cassette Recorder
Overhead Projector
Video Compact Disc Player
Digital Video Disc Player
Slide Projector
LCD Projector
should
be
practical,
useful
means
of
aiding
RECEIVING
STORING
The primary objective in storing is to maintain adequate stocks of
materials with minimum loss through theft and spoilage. F & B
controls must make follow up checks of the storage facilities. The
F&B controller should make spot checks of the articles, the
storage methods, and the storage temperatures. Immediate
corrective action should be taken whenever there is a deviation
from the established standard operating procedures.
ISSUING
REGISTERS MAINTAINED
Pending chalaan register
Log book
Cards albums with party names
Gate pass returnable file
Materials in and non returnable gate pass file
Purchase order (engineering and general)
Amendment file
Receiving rejection report
Rejection items (food/engineering/other)
Leave record register.
Correspondence file.
Daily market list file.
Daily flowers receiving register.
Municipal Corporation of Delhi slaughterhouse certificates file.
Products self life file.
Old duplicate chalaan file.
Store room requisition book.
Short supply advice book.
Purchase requisition book.
FOOD PRODUCTION
Food production is one of the major revenue producing
departments of the Hotel. it aids the food beverage service
department. Though it does not come in contact with the guests
directly they play an important role toiling behind the scenes. It is
a highly labor oriented department as it requires hard work and
skill. Cost control and portioning is an important aspect to be
maintained by the chefs and this is audited and supervised by the
corporate chef.
JOB DESCRIPTIONS:
EXECUTIVE CHEF
He holds the entire responsibility of the food production
department.
He looks after the quality and quantity of food served to
the guests good.
He plans the menu of different outlets in consultation with
F&B manager and the manager of the concerned outlets.
He indents for the raw material required for food
production department.
He also takes care of cost control and portion control as
well as checks pilferage.
Any kitchen equipment if to were purchased is indented by
him and sees to it that best quality equipment is bought.
He is responsible for having training the staff.
He does standardization of recipe for the hotel.
SOUS CHEF
He supervises and checks the proper functioning of his area.
Handles major orders and in case of emergency reports to
executive soups chef.
DEMI-CHEF
He carries out actual work of making orders and food items.
Takes place of chef de partie in his absence.
He organizes and supervises his team of commies and
helpers.
Commies
Making orders.
They carry out requisition of stores and supplies.
APPRENTICES / TRAINEE
They help in mis en place and try to learn how different
dishes are made.
HELPERS
They come of kitchen stewarding and are responsible for
cleanliness of kitchen area, equipments and utensils.
following:
a. Soup Section
b. Hot Range (continental)
c. Indian Kitchen
This section mainly serves to outlets as room service,
La Rochelle, Coffee shop, Banquets.
2. GARDEMANGER: This section deals with the cold meat and
food for the department. It serves to all the outlets of the hotel
such as Butlers Pantry, Room Service, Coffee Shop, La Kuchina,
other sections of the kitchen etc. It is a decentralized kitchen
working 24 HRS.
3. BAKERY: This is the section of the kitchen working
continuously and producing high quality Cakes, Pastries,
Desserts, Breads rolls etc. It is a decentralized kitchen working 24
HRS.
4. BUTCHERY: Butchery in hotel terminology is also called "Meat
Fabrication" as it is involved in changing the form of meat, poultry,
fish etc. from unclean and large chunks to clean and appropriate
sizes as required for various purposes.
5. COFFEE SHOP KITCHEN: This kitchen serves all the
continental dishes on the menu 24 hrs- a day.
6. SPECIALTY KITCHENS: These are the kitchen solely working
for the restaurants they are attached to. These kitchens produce
only the type of cuisine offered by the restaurants. The kitchens
work on break shift basis except for North West Frontier cuisine
kitchen as it involves a great deal of cooking over a long period of
time.
INDIAN KITCHEN
Tandoor Section: This section is responsible for the preparation
of the all Tandoor items. Its basic function of the morning includes
supply of breads to La Kuchina.
Halwai Section: This section is involved in the preparation -of all
Indian sweets whether hot or cold. All the dishes are prepared by
the Halwai for a la carte menu as well as banquet parties and
kept in the cold storage under lock and key.
BAKERY
The bakery consists of a twin room enclosure called the
confectionery and the bakery (The place where all the baking is
done) with its own walk-in and deep freeze. It is the place where
the preparation of Cakes, Breads, Pastries, and Tarts etc takes
place. It provides a large variety of desserts and beverages for
the benefit of the guest. It is a guests delight to be in the outlet
which brings into combination one of the best products with the
hospitality of the staff at work. The bakery provides service to
Coffee shop, Room service, La Kuchina, Butler pantry, Banquets,
Pastry shop & all specialty kitchens.
OBSERVATIONS:
The bakery is divided into a baking room, pastry area, puff area,
and a Gateau area.
It also has an ad ascent chocolate room for chocolates and
pralines. Cakes of various types including special orders with
written messages are prepared here.
All the breads, pastries, muffins etc are prepared in the night.
The bakery section has various types of imported flours required
for breads.
The bakery has its own pot wash.
Each bread and pastry has a set decor and its picture is set up to
get required shape.
The bakerys cold storage is used to store perishable items like
the dough, prepared pastries, cream, milk, butter etc.
The deep freezer is used to store hotel-made ice-creams,
mousses, etc.
The oven has hot air jets and is of rotator rack- type.
The general basis of requisition in the bakery is that; generally the
stores for one- two days is taken in advance.
Hard liqueurs like rum, tequila, whisky, etc are also used to add
flavors to some of the preparations.
The Puff Section consists of a big rolling machine to roll out the
dough. The dough may be needed for Danish pastries, pralines,
savory dough, flan dough, beaches, volt au vents or cheese sticks
etc.
Out of these, they are molded into tarts or botches or volt au
vents, filled in with choice fillings and sent up for sale.
2.
3.
4.
5.
6.
7.
AFTERNOON SHIFT:
Takes handover from shift for any balance of stores.
CONTINENTAL KITCHEN:
As the name clearly indicates, it is responsible for the preparation
of all continental dishes and their service to outlets such as La
Kuchina, Room service and the banquets. This section is divided
into 2 parts.
1.
Soup Section.
2.
Hot Range.
done.
The pick up is according to the course of the meal and is swift.
Quite a few ingredients are imported.
The grilling is of three stages- medium done, rare done & well
done.
Pasta dishes are preferred more saucy amongst Americans and
driest amongst Europeans. Indians prefer it spicy
Pasta is mostly prepared in olive oil
The continental section also has a microwave to instant orders..
Complaints are very less and are handled by the chef.
Baked potato is provided as an accompaniment in various grill
dishes.
The chef is responsible to set the-dishes in platter and to ensure
that it looks good and palatable.
The staff works with a very strong team spirit and there is healthy
coordination between the various sub-sections.
GARDEMANGER
The Garde Manger or the Cold Kitchen is the place where all
carvings and displays are carried out. Here the staff is skillful and
the work done is very different from the other Kitchens.
KITCHEN MANAGEMENT
To manage the kitchen, the Executive Chef / Chef de Cuisine,
should have a sound practical knowledge and have the ability to
organize labor and delegate the responsibility to the staff who
communicate well. The maintenance and cleaning of the
machines is his responsibility. Labor saving automatic machines
is replacing the manually operated ones. The people handling the
machines should be able to follow the correct procedure of
assembling, using and cleaning. Safety precautions should be
observed. Certain factors such as budgeting contract, portion
contract, cost contract, proper purchasing, contract of production
and service, control of waste etc. plays an important part in
managing the kitchens.
about 80C 110C and the frozen foods is stored in the deep
freezer having a temperature of about - 10C.
INTER DEPARTMENTAL RELATIONSHIP
The Kitchen has a direct relationship with the following
departments:
F & B outlets
It has been already discussed how the kitchen is related to the
F&B outlets. (The outlets sell what the kitchen provides) the
intimate relationship makes the earning & maximization objective
of the F & B department, a reality.
Kitchen Stewarding
Stewarding serves the kitchen in the following ways:
Cleaning of kitchen areas thus ensuring proper hygienic
standards.
Cleaning kitchen utensils.
Reporting possible faults in kitchen area & machinery to the
HUMAN
RESOURCES
job
standards.
The
increasing
competition
among
differently,
the
efficiency
of
the
Personnel
can
interpret
them
and
develop
programs,
ensure
specialist
service
compliance.
The
Personnel
Department
is
problem
areas
with
respect
to
"people"
and
RECRUITMENT
Recruitment so the process of seeking out and attempting to
attract individuals in external labor markets, who are capable of
and interested in filling available job vacancies. Recruitment is an
intermediate activity whose primary function is to serve as a link
between Human Resource Planning on the one hand and
selection on the other.
Sources of Recruitment
i)
ii)
jobs being filled, the selection process depends upon effective job
analysis and recruitment.
Steps in Selection
i)
ii)
iii)
Checking References
iv)
Physical Examination
v)
Psychological Testing
vi)
Employment Interview
PERFORMANANCE APPRAISAL
It has many facets. It is an exercise in observation and judgment,
it is a feedback process, and it is an organization intervention.
Performance Appraisal is a measurement process as well as an
emotional process. While it is fairly easy to pre describe how the
process should work, descriptions of how it actually works in
practice are rather discouraging.
Functions and objectives of Performance appraisal:
i)
ii)
iii)
3. CANTEEN
Meal is served on very subsidized rate for the employees on
employee is given 3 breaks of total one hour among which half an
hour is for dinner or lunch and two 15 minutes tea break
4. TRAVELLING ALLOWANCE
This allowance is given to those employees whose salary is
Rs.600
5. HOUSE LOAN
The hotel provides house loan to its employees on very nominal
rate of interest
6. LOCKERS FACILITY
Every uniformed employee will be provided with locker for his
uniform and personal belongings. It is the responsibility of the
employee to keep the locker allotted to him clean and tidy.
the
of
various operative
following
functions.(a).
operative
functions
of
personnel
or
human
resource
department.
1. Procurement of Personnel - it is the first operative function of
Human Resource Management It is concerned with the number
of people necessary to accomplish Organizational goals .It
Includes following sub functions
a) Determination of Manpower requirements
b) Job -analysis and job grading
c) Determining the nature and sources o recruitment;
d) Selected of employees
e) Placement and induction
2. Development and Training of personnel - After the placement
of employees on various jobs the next function of the human
resource management is to give them training and to develop
them to get their work efficiently. The personnel department
devises and runs the appropriate training program for
developing the necessary skills among the personnel.
1. Remuneration-
Another
function
of
human
resource
and
of personnel
and
organization . This
to their
jobs and
to the
welfare activities
canteens
such
as
recreational
relationship.
Organization
Development
Organization/Job
Readiness to change
join
the
above
and
introduction
career
about
Human
path
Resource