HOMT f""RONT OFFICE - PROGRAM SCHEDULE
Intro to GM & HOD Team at Unit, Property Tour, HR
Formalities, Uniform Measurement, Fire & Safety
Training
Brief on Property ,Brand Standards & House Rules,
Brief By HOD's
Brief By HOD's completion of all joining formalities
Cross . ., .
1 Common Appraisal for CDE
Department Unit of Materials - Purchase I receiving & Stores
2
Exposure at the Posting
2.0 32 . .to !:Ie conducted by L&D/HR &
Health Club I Spa Dept. Mentor
Unit
Laundry I Unifrom Room
Coffe Shop I Bar
2
Speciality
. .
Restaurants
Banquets I Catering Sales
IRD 2
Engineering 3
Security 2
House keeping Floors 6
HousekeepingDesk I 24 X 7 2
Ancillary Unit of
3 I 5.3 64 House keeping Public Areas 2
Department I Posting I I
Florist I Linen room 1 3 Appraisals for Ancillary
1 . Areas 1- Engineering&
Pest Control (floors + Public Areas) Security 1 - House keeping &
linformation Technology 1 Laundry, 1- Reservations &
One Appraisal For Each Main
Front Office - Reservations 14
Area - By L&D I Dept Mentor I
Front Office Business Centre 6 HOD
Sercvice Centre I 24X 7 6
Front Office - Bell Desk 6
Parent Unit of 26
4 I
Department I Posting I I 220.0 Front Office - Travel Desk 6
Front Office - Reception 66
Front Office - Cashiers 66
Sales & Marketing I Revenue 5
Airport Services 5
Advanced Phase Appraisal -
3 By Assistant Manager
Unit of Accounts I Night Audit I Areas to Focus shadowedI HOD & Final
5 IAdvanced Phasel 11 302
Posting I I
3 Appraisal - HOD I Dept Mentor
Systems I L&D I HR I GM
Shadow Phase (shadow+ consolidation phase) 66
Intro to GM & HOD Team ai Unit, Property Tour, HR
Formalities, Uniform Measurement
Brief on Property ,Brand Standards & House Rules,
Brief By HOD's
Brief By HOD's completion of all joining formalities
Materials - Purchase/receiving & Stores
Health Club / Spa / Security
Cross Telephones /Info Tech / Business Cehtre
Unit of 1 Common Appraisal for CDE
2 Department 2.7 36 Engineering to be conducted by L&D/HR &
Exposure at the Posting
Laundry / Linen / Uniforms Dept. Mentor
Unit
Housekeeping (Floors & Control Desk) 2
Housekeeping (Public Area & Pest Control)
Front Office ( Bell Desk / Travle Desk)
. .
Front Office (Reception)
Front Office (Cashier) 2
Accounts / Credits
Stewarding 2
Unit of
3 I I 1.7 46 Kitchen (Main Kitchen /IRD) 3
Posting I I
Kitchen (Garde Manger & Pantry)
Kitchen (Bakery) 2 3 Appraisals for Ancillary
3 Areas 1- (F&B controls+
Ancillary Coffee Shop Kitchen
. Stewarding), 1- Kitchens, 1-
Department & 36
Coffee Shop catering sales & One
Parent
Appraisal For Each F&B Outlet
Department Catering Sales 3
- L&D / HR / Dept Mentor /
Banquet Kitchen 3 HOD
" I I
Unit of
Posting
27 205 Banquets 30
I I
In Room Dining / Minibar 30
Bar 24
Speciality Restaurant 30
Account -F&B Controlsfunctions 5 (Secialisation Outlet) - By Dept
Unit of 5 Mentor / Outlet Mgr Shadowed
5 IAdvanced Phasel 14 301 Specilization Outlet Kitchen
Posting I I
,/HOD & F,inal Appr<jisal -
Specialization Outlet to be decided by HOD & Dept 86 HOD / Dept Mentor / L&D / HR
Mentor alonq with L&D and the HOMT
HOMT HOUSE KEEPING - PROGRAM SCHEDULE
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Intro to GM & HOD Team at Unit, Property Tour, HR
Formalities, Uniform Measurement
Brief on Property ,Brand Standards & House Rules,
Brief By HOD's
Brief By HOD's completion of all joining formalities
Materials - Purchase/receiving& Stores
Cross Health Club 1Spa 1Security
Unit of 1 Common Appraisalfor CDE
2 I Department 2.0 32 Telephones Iinio Tech 1Business Centre to be conducted by L&D/HR &
Exposure at the Posting
Dept. Mentor
Unit Coffe Shop 1Bar
-Speciality Restaurants
-Banquets
IRD
Sales & Marketing
Accounts
Q '-
Engineering 4
Security 2
Laundry 2
Florist 1Linen room 2
Ancillary Unit of
3 I 4.2 57 Uniform room 1Stores & godowns 2
Department I
Posting I I
Front Office Reception 3
Front Office Cashiers 3
3 Appraisals for Ancillary
Front Office Guest Relations1DM 5
Pest Control 2
Areas
Security 1- &Engineering,
Laundry, 1 .1-Other I
Ancillary Areas & One
Desk 1 24 X 7 (morning shift) 1 (afternoon shift) 14 Appraisal For Each Main Area
By L&D 1 Dept Mentor 1 HOD
Floors 1 Blocks with RA(Morning Duty) 30
Floors 1 Blocks with RA (Evening Duty) 27
Parent Unit of Floors 1 Blocks with RA (Night Duty) 18
4 I 26
Department I Posting I I 212.0 Public Areas (Morning Duty) 12
Public Areas (Evening Duty) 12
Public Areas (Night Duty) 6
Floors 36
Engineering1Guest relation coordination 6
Shadow PhaseAppraisal. By
Unit of Shadow Supervisor (Public Area) 12 Execuitve shadowed1 HOD &
5 IAdvanced Phasel 1 302
Posting Shadow Supervisor (Night Shift) 12 Final Appraisal - HOD 1Dept
Mentor 1 L&D 1HR 1GM
Shadow Supervisor (Floor) 60
KEY LEARNING OBTECTIVES
Food & Beverage Service
General Instructions:
The following points-are common to all areas / departments:
1. Location & layouts
2. Equipment - functioning aspects, cleaning aspects & maintenance.
3. Storage facilities - functioning aspects, cleaning & maintenance.
4. Work flows: an in-depth understanding
5. Coordinating departments / areas
6. Internal customer orientation
7. Modes of communication
8. Organization chart - job descriptions and positions
9. Scheduling - staffing, shifts, duty rosters
10.Requisitioning and inventory
11.Logical understanding of all reports generated ( in ancillary areas the
reports that pertain to your parent department)
12.Commodities utilized - costs, sources, quality, and par stock &
consumption patterns.
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KEY LEARNING OBTECTIVES
GENERALPOINTS FOR ALL KITCHENS:
01. UnderstandingSpecific Functions of the Sections
02. StoreRoom requisitions
03. Reach-in,Walk-in and Cold Storage
04. Hygieneand Sanitation (HACCP Standards)
05. Standardsand Specifications of Food. Menu specifications wherever present.
06. Organizationalhierarchy of the Kitchen Department and the specialization kitchen
07. Functions of the various shifts
08. Classification of the Buffets Spread and the dishes
09. Inter-Kitchen Orders and procedures
10.High Cost items and its Control
11.Portions sizes and plate presentations.
12.To know about the competitive restaurants around the town
GARDEMANGER
01. Various cuts of vegetables/fruits and how they are presented on buffets and a la
carte menus.
02. Preparation of cold meat trays; pates, galantines, salads, canapes, aspic and other
special emphasis on presentation.
03. Ice-carvings and butter sculptures.
04. Procedures of forecasting for the various outlets and banquets
05. Equipment used, their upkeep and care.
06. Banquet salads and appetizers
07. Appetizers and cold meats, etc that go on to various buffets
08. Portioning and portion sizes
09. Classical Canapes that can be served for banquets.
10. Cyclic menu items to the Different restaurants and its cost implication.
11. Use of imported raw materials in the kitchen.
12. Operating cost of the kitchen and the inter-kitchen transfers.
CONTINENTAL KITCHEN/BUFFET PREPARATION
01. Items served on the various Buffet Menus
02. Method of preparation for the above with special emphasis on variety, methods of
cooking. Texture, garnishes, color combinations.
03. Preparation of items for Banquets-quality production and timely pick up.
04. Replenishment process and standards of food for Buffets.
BAKERY AND CONFCTIONERY
01. Volume of breads and rolls made per day.
02. Usage and type of mixing, fermentation and baking equipment and accessories.
03. Preparation process of basic dough's and pastes, sponge and pastry mixtures and
their principle ingredients.
04. Ingredients and method of preparation of various pastries, chocolates, toffees, and
confectionery.
05. Storage of chocolates and pastries.
06. Supply of bakery items to the pastry shop.
07. Preparation of cookies and standards of portion size for various outlets / areas
08. Basis of requisition.
09. Wastage control, and pilferage.
10. Pricing basis of buffet / a la carte and pastry shop products
11. Pre-plated desserts for A'la Carte service, preparation and service of sweet sauces
like Melba Chocolate, Vanilla, and Sabayon etc.
12. Egg less desserts those are prepared.
13. Desserts for Buffets variety color of texture.
14. Cyclic Menus for the different restaurants
15. Operating cost of the kitchen and the Inter-kitchen transfer procedure.
Specialty Restaurants - Kitchens
01. Familiarization with the menu.
02. Mis-en-place required.
03. Ordering and pick-up system with special emphasis on clip system.
04. Preparation of various sauces.
05. Marinations of meat items.
06. Preparation of desserts served.
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