Académique Documents
Professionnel Documents
Culture Documents
Learning Objectives:
14th May F&B Production Introduction To understand the basic 1. Hierarchy of the Department
functions of Food 2. Different Kitchens
Production 3. Timings of different Kitchens
4. The Great Kabab Factory Display Kitchen and
Concept
5. Different sections of the kitchen and their
location
6. No. of freezers in the kitchen and their uses
7. Things to be specially taken care while entering
into a kitchen
8.
15th May Security Introduction To have an overview of 1. Hierarchy of the Department
(1st Half) Hotel’s Safety & Security 2. No. of Fire Extinguishers and their location
3. Fire Fighting:
4. Emergency Route
5. Safe assembly area
• Fire alarms and their location
(2nd Half) Engineering Introduction • To understand their role 1. Hierarchy of the Department:
in Engineering 2. Different Section in the Department:
3. Procedure of Complaint Handling
4. No. of Generators and their capacity
5. Smoke and Fire Detectors and their location
6. Use of Water Sprinklers and their location
7. Usage of A.C. Control Panel
8. No. of A.C. plants
9. Various types of units of A.C. placed and their
location
10. Various dimmers in the guest area and how to
operate them
11. Details about Fire Control Panel
12. Ways to save electricity and hence electricity
cost
13. Air & Water pollution control system
14. rain Water Harvesting
17th May Finance, Introduction • To understand the basic • Hierarchy of the Department
(1st Half) Purchase & functions of these • Various process for cash handover and cash receiving
Stores depts.. • Role of Night Auditor
• To understand issuing, • Systems & procedures between F&B Service and
indenting procedures Front Office
• Systems & procedures between Front Office and
Accounts
• How they receive the bills?
• Night audit process-overview
• Different type of currencies and which all currencies
we are authorized to change and how to change
currencies and for which guest
• What is direct payment, what is credit card, how to
handle credit card, important aspects of credit card,
precautions while accepting credit card, type of credit
card and so on
• What is city ledger? Terminology of city ledger,
check and balances
• What is paid out? Conditions of paid out,
• What is allowance voucher? Under which condition
allowance voucher been made? Who all are authorize
to give allowance
• What is Food Cost?
• Ways to control Food Cost
• Billing Procedures and Problems
• Hierarchy in the Purchase Department
• Location of the Receiving area
• Procedure of receiving goods
• Difference between Stock and Non-Stock items
• Different types of Store
• Hierarchy of the Stores department
• What are Perishable items and Non Perishable items?
• How are Perishables and Non Perishable items
stored?
• Method of inventory in the stores