standard operating procedure hospitality industry

Fhyzics - a global leader in business analysis - offers business consulting, business analysis, business analytics, process improvement, product development and supply chain services to organisations in India and abroad. Susan Muhwezi, Chairperson of Hotel Owners Association speaking during the launch of the Standard Operating Procedures (SOPs) for hospitality enterprises at … Delivering a unique set of services and resources in the hospitality Industry, our aim is simple. An SOP is a procedure specific to your operation that describes the activities necessary to complete tasks in accordance with industry regulations, provincial laws or even just your own standards for running your business. SOP’s provide consistency. Ultimate standard operating procedure about Step by Step Guest Complaint Handling Procedure. Personnel and Personal Hygiene. T Manuals werewritten by Hotel Industry veterans from around the world believed in whovalue of having references to base the Hotel Service operations on, 97% of the individual Hotels make use of SOP’s. Time that could be better spent on costing menus and training staff. Whilst Brand standards are anchored in the “why”, providing the key lever for the hotel to deliver the expected guest experience, SOPs describe both the “what” and the “how”. These rules are step-by-step directives for activities that are integral to the daily operations of the company. Hospitality Industry In an industry where people interact directly with other people daily, standard procedures are necessary to ensure that these communications go as smoothly as possible. In an industry with high employee turnover, these procedures keep staff aligned with your property’s ideal service and safety standards. A typical standard operating procedure has three parts: a purpose, … Hospitality SOPs - Accounts Back to SOP Service SOP-AC-001 : Role of Accounts SOP-AC-002 : Accounts Organizational Structure SOP-AC-003 ... For more details on Standard Operating Procedure (SOP) related services, please click here. New Normal - Standard Operating Procedures (SOPs) At Courtyard House we are following best suited standard operating procedures and norms … Identification. Uganda’s Ministry of Tourism Wildlife and Antiquities(MTWA), through the Post-COVID-19 recovery task force committee on Quality Assurance, on 5 th June launched the Standard Operating Procedures to guide the hospitality Industry in preparation for the re-opening of normal businesses operations henceforth. A standard operating procedure is a written document composed of step-by-step instructions used to complete a complex routine operation. Hospitality Standard Operating Procedure. This is what ensures a high return rate of guests as well as positive reviews. What I’ve done this week is share 7 examples of different standard operating procedures examples (also called SOPs) so you can see how different organizations write, format, and design their own procedures. Standard operating procedures empower employees to perform their job functions safely and consistently by adhering to safety rules attached to every task. it is very use- full for hospitality industry worker, I am working at the Villa in Bali,very help- full for my field. Uganda launches COVID-19 Standard Operating Procedures for hospitality Industry. Ltd. All businesses benefit and operate at a higher efficiency when they have SOP’s in place. Clarify any abbreviations, acronyms, or uncommon terms. Standard Operating Procedures (SOP) Save time with these ready made food and beverage SOP’s. Hospitality SOPs - Accounts                                                                                                Back to SOP ServiceSOP-AC-001 : Role of Accounts SOP-AC-002 : Accounts Organizational Structure SOP-AC-003 : Accounting Metrics SOP-AC-004 : Salary Processing SOP-AC-005 : Various Acts Governing Resorts SOP-AC-006 : Provident Fund SOP-AC-007 : Employee State Insurance SOP-AC-008 : Insurance Requirements of Resorts SOP-AC-009 : Intellectual Property Rights SOP-AC-010 : Asset Management SOP-AC-011 : Cost Reduction Initiatives SOP-AC-012 : Service Tax Procedures SOP-AC-013 : TDS procedure SOP-AC-014 : Professional Tax SOP-AC-015 : Value Added Tax SOP-AC-016 : Luxury Tax, Hospitality SOPs - Food & Beverage SOP-FB-001 : Guest Check-Out Procedure from Outlet SOP-FB-002 : Cleaning Ash Tray SOP-FB-003 : How to Clear Beverage Glasses SOP-FB-004 : Clearing the Table SOP-FB-005 : Clearing the Table between Courses SOP-FB-006 : How to Balance a tray SOP-FB-007 : Delivering Food Orders from Kitchen to Guest Table SOP-FB-008 : How to Enter guest Villa SOP-FB-009 : Replenishment of Sugar SOP-FB-010 : How to spot check floor SOP-FB-011 : Guest Greeting and Seating SOP-FB-012 : Handling Broken Items on Floor SOP-FB-013 : Handling Guest Complaints SOP-FB-014 : Handling Food or Beverage Spilling on Guest SOP-FB-015 : Handling Special Requests or Guest Inconvenience SOP-FB-016 : How to adjust cutlery SOP-FB-017 : Answering Over the Phone SOP-FB-018 : How to handle and maintain equipments SOP-FB-019 : Checking Guest Satisfaction SOP-FB-020 : Procedure to collect Stocks SOP-FB-021 : Delivering Guest Complimentary Service SOP-FB-022 : Guest Menu Communication SOP-FB-023 : Informing Guest about Daily Promotions SOP-FB-024 : Organizing Special Meal Setup SOP-FB-025 : Preparing Salt & Pepper Shakers SOP-FB-026 : Replenishment of Store Stocks SOP-FB-027 : Serving New Beverages SOP-FB-028 : Procedure to serve tea or coffee [Food & Beverage]SOP-FB-29-029 : Procedure for Setting up Table SOP-FB-030 : Presenting Paper Serviette on guest request SOP-FB-031 : Presenting Menu to Guest SOP-FB-032 : Repeating Orders SOP-FB-033 : How to serve Bread SOP-FB-034 : How to do suggestive selling SOP-FB-035 : Taking Food Orders from Guest SOP-FB-036 : Taking Food Orders from Guest over Phone SOP-FB-037 : Taking reservations over the phone SOP-FB-038 : How to unfold the napkin SOP-FB-039 : Upselling of Tea, Coffee or Dessert SOP-FB-040 : Checking and Storing Beverages Stock SOP-FB-041 : Taking Care Of Cigars (Standard and Quality) SOP-FB-042 : Presenting Cigars to Guest SOP-FB-043 : Setting up of Bar Counter for Bar Services SOP-FB-044 : Bar Closing Procedures SOP-FB-045 : Bar Hygiene SOP-FB-046 : Procedure to serve cold towels during Guest visit to restaurant SOP-FB-047 : Organising Bar Outlet for the day SOP-FB-048 : Procedure to take Wine orders SOP-FB-049 : Serving Wine by Glass SOP-FB-050 : Cleaning And Sanitizing Food Contact Services SOP-FB-051 : Food And Safety Checklist SOP-FB-052 : Controlling the time temp during prep SOP-FB-053 : Cooking and Reheating Temp Log SOP-FB-054 : Cooking Potentially Hazardous Food SOP-FB-055 : Cooling Potentially Hazardous Food SOP-FB-056 : Cooling Temperature Log SOP-FB-057 : Damage or discarded product log SOP-FB-058 : Date Marking Ready-To-Eat Potential Hazardous Food SOP-FB-059 : Employee Food Safety Training Record SOP-FB-060 : Food Contact Surfaces Cleaning and Sanitizing Log SOP-FB-061 : Handling a Food recall SOP-FB-062 : Holding Hot and Cold Potential Hazardous Food SOP-FB-063 : Personal Hygiene SOP-FB-064 : Preventing Contamination at Food Bars SOP-FB-065 : Preventing Cross Contamination During Storage and Preparation SOP-FB-66-066 : Production Log SOP-FB-067 : Receiving Deliveries SOP-FB-068 : Receiving Log SOP-FB-069 : Refrigeration Log SOP-FB-070 : Reheating Potential Hazardous Food SOP-FB-071 : Serving Food, Hospitality SOPs - Front Office SOP-FO-001 : Batch Close Process SOP-FO-002 : Bill Preparation SOP-FO-003 : Bill settlement by cash SOP-FO-004 : Car Amenity for Airport Transfer SOP-FO-005 : Car Checking Procedure SOP-FO-006 : Cash Receipt Voucher SOP-FO-007 : Chauffeur's Guidelines SOP-FO-008 : Checking and Signing Registration Card SOP-FO-009 : Bill Settlement by City Ledger SOP-FO-010 : Complimentary Room Policy SOP-FO-011 : Dealing with Stay Over SOP-FO-012 : Dealing with Under Stay SOP-FO-013 : Delivering WakeUp Call-Front Office Procedure SOP-FO-014 : DND Procedure SOP-FO-015 : Doctor on Call SOP-FO-016 : Electronic Locker Safe Opening SOP-FO-017 : Check In- Escorting SOP-FO-018 : Check In- Filling Up Registration Card SOP-FO-019 : Handling Front Office Master Key SOP-FO-020 : Welcoming and Greeting SOP-FO-021 : Grooming Standards SOP-FO-022 : Guest Birthday and Anniversary SOP-FO-023 : Handling Guest Complaints SOP-FO-024 : Handling Guest Query in Person SOP-FO-025 : Handling Guest Query over Telephone SOP-FO-026 : IOwe You (IOU) SOP-FO-027 : Issuing Duplicate Room Key to Guest SOP-FO-028 : Letter Writing Format SOP-FO-029 : Miscellaneous Voucher SOP-FO-030 : Monitoring and Maintaining Room SOP-FO-031 : Night Audit Process SOP-FO-032 : Paging or Locating a Guest SOP-FO-033 : Paid Out Voucher SOP-FO-034 : Petty Cash Voucher SOP-FO-035 : Check In - Pre Registration SOP-FO-036 : Gift or Discount Coupon SOP-FO-037 : Posting Charges-Receiving Cash Advance SOP-FO-038 : Posting Charges-Receiving Cheque Advance SOP-FO-039 : Posting charges-Receiving Advance via Bank Transfer SOP-FO-040 : Receiving Courier-Receiving Advance via Bank Transfer SOP-FO-041 :Posting Charges-Receiving Credit Card Advance SOP-FO-042 : Check In- Group Registration SOP-FO-043 : Check In-Registration With Reservation SOP-FO-044 :Check In-Registration Without Reservation SOP-FO-045 : Pre Registration- Room Assignment SOP-FO-046 : Standard Phrases to Address SOP-FO-047 : Taking down wake up call SOP-FO-048 : Taking Guest feedback SOP-FO-049 : UP Selling SOP-FO-050 : VIP Amenity procedure SOP-FO-051 : VIP check in process SOP-FO-052 : Bell Boy Guest Handling Operating Procedure at time of Check-in SOP-FO-053 :Glossary Used in Front Office, Hospitality SOPs - Housekeeping SOP-HK-001 : Glossary Used in Resort Technologies SOP-HK-002 : Responsibilities of Housekeeping SOP-HK-003 : Duties of Housekeeping Personnel SOP-HK-004 : Personal Attributes of Housekeeping Staff SOP-HK-005 : Housekeeping Department Layout SOP-HK-006 : Housekeeping Coordination with Front Office SOP-HK-007 : Coordination with Maintenance Department SOP-HK-008 : Housekeeping Coordination with Food and Beverages SOP-HK-009 : Housekeeping coordination with other departments SOP-HK-010 : Management Process of Housekeeping SOP-HK-011 : Minimum Requirements of Housekeeping SOP-HK-012 : Housekeeping Job Description SOP-HK-013 : Housekeeping Position Description SOP-HK-014 : Housekeeping Job Specification, Job List and Job Break Down SOP-HK-015 : Determining Staff Strength in Housekeeping SOP-HK-016 : Housekeeping Staff Guide SOP-HK-017 : Recruitment Process of Housekeeping SOP-HK-018 : Employee Selection Procedure SOP-HK-019 : Employee Training SOP-HK-020 : Scheduling Practises SOP-HK-021 : Employee Motivation SOP-HK-022 : Performance Appraisal SOP-HK-023 : Guidelines of Outsourcing SOP-HK-024 : Planning Housekeeping Operations SOP-HK-025 : Housekeeping of Daily Routines and System SOP-HK-026 : Housekeeping Inventories SOP-HK-027 : Composition, care, and cleaning of different surfaces SOP-HK-028 : Guest Floor Rules SOP-HK-029 : Guestroom Status SOP-HK-030 : Guest-floor Reportable SOP-HK-031 : Public Area Cleaning SOP-HK-032 : Housekeeping Supervisions SOP-HK-033 : Housekeeping of Forms, Records and Register SOP-HK-034 : Telephone Call Handling SOP-HK-035 : Paging Systems and Methods SOP-HK-036 : Difficult Situation Handling SOP-HK-037 : Housekeeping Budgeting SOP-HK-038 : Linen and Laundry Operations SOP-HK-039 : Safety and Security of Housekeeping SOP-HK-040 : Ergonomics in Housekeeping SOP-HK-041 : Pest Control and Waste Disposal SOP-HK-042 : Horticulture SOP-HK-043 : Mini Bar Operating and Tracking Procedure, Hospitality SOPs - HR & Admin SOP-HR-001 : Recruitment Process SOP-HR-002 : Joining Formalities SOP-HR-003 : New Employee Orientation SOP-HR-004 : Employee Personal File SOP-HR-005 : Salary Processing and Disbursement SOP-HR-006 : Provident Fund SOP-HR-007 : ESI SOP-HR-008 : Employee Benefits SOP-HR-009 : Tracking items issued to employees SOP-HR-010 : Leaves SOP-HR-011 : Organization Code Of Conduct SOP-HR-012 : Grievance and Complaints Procedure SOP-HR-013 : Performance Appraisal, Increment and Promotion SOP-HR-014 : Grooming Standards SOP-HR-015 : Health And Safety SOP-HR-016 : Interaction With Guests, Managers and Colleagues SOP-HR-017 : List of Employees SOP-HR-018 : Attendance And Time Office SOP-HR-019 : Asset register SOP-HR-020 : Professional Development and Training SOP-HR-021 : Disciplinary Proceedings SOP-HR-022 : Exit and Retention Policy SOP-HR-023 : Transfer Policy SOP-HR-024 : Travel Reimbursement Policy SOP-HR-025 : Rewards and Recognition SOP-HR-026 : Employee Suggestion Scheme SOP-HR-027 : IT, Email and Social Media Policy, Hospitality SOPs - Operations & Maintenance SOP-OM-001 : Terminologies in OM SOP-OM-002 : Roles & Responsibilities Of Maintenance SOP-OM-003 : Preventive Maintenance Program for Air-Conditioning SOP-OM-004 : Preventive Maintenance Program For Water Heaters SOP-OM-005 : Preventive Maintenance program For Electrical & Electronic Equipment’s SOP-OM-006 : Preventive Maintenance Program For Furniture SOP-OM-007 : Windows and Glass pane maintenance SOP-OM-008 : Maintenance Forms SOP-OM-009 : Maintenance & Safe Operation Of Vehicles SOP-OM-010 : Signages within Organization Premises SOP-OM-011 : Maintenance of Pool side area SOP-OM-012 : Maintenance of Gym SOP-OM-013 : Breakdown Maintenance in Occupied Room SOP-OM-014 : Interaction and Co-ordination with Other Departments SOP-OM-015 : Maintenance & Upkeep of Fire Extinguisher SOP-OM-016 : Generator Maintenance SOP-OM-017 : Utilities Management SOP-OM-018 : Asset & Equipment legal Compliances SOP-OM-019 : Operational Safety of Gas & Electrical Equipment in Production Areas SOP-OM-020 : Inspection & Maintenance of Drainage Systems SOP-OM-021 : Rain Water Harvesting SOP-OM-022 : Green Initiatives Within Organization Premises SOP-OM-023 : Pest Control in Organization Premises SOP-OM-024 : General Precautionary Actions SOP-OM-025 : Handling of Locks and Key SOP-OM-026 : Control of Inventory and Spare Parts SOP-OM-027 : Maintenance Registers & Records SOP-OM-028 : Painting & Renovation SOP-OM-029 : Closets, Washbasins and Bathtubs Maintenance, Hospitality SOPs - Sales & Marketing SOP-SM-001 : The Sales and Marketing Organization SOP-SM-002 : Sales and Marketing functions SOP-SM-003 : Terminologies in Sales and Marketing SOP-SM-004 : The Sales Process SOP-SM-005 : Negotiation Techniques SOP-SM-006 : Customer Relationship Management SOP-SM-007 : Effective Techniques in Sales SOP-SM-008 : Marketing Techniques SOP-SM-009 : Customer Service in Sales SOP-SM-010 : Credit Policy SOP-SM-011 : Booking Policy SOP-SM-012 : Cancellation Policy SOP-SM-013 : Discount Policy, Hospitality SOPs - SecuritySOP-SE-001 : Public Access AED SOP-SE-002 : Banquet Hall SOP-SE-003 : Blood Borne Pathogens SOP-SE-004 : CCTV SOP-SE-005 : Clean up Of Broken Mercury LightBulbs SOP-SE-006 : Fire Drill SOP-SE-007 : First Aid SOP-SE-008 : Guest Death SOP-SE-009 : Guest Floor Patrolling SOP-SE-010 : Hazard Communication SOP-SE-011 : In room safe locker SOP-SE-012 : Legionella Bacteria Growth Prevention in Water SOP-SE-013 : Lost or Missing Persons SOP-SE-014 : Dealing With Open Flames SOP-SE-015 : Personal Protective Equipment SOP-SE-016 : Safety and Security Training SOP-SE-017 : Valet Parking SOP-SE-018 : Vehicle Safety SOP-SE-019 : VIP Handling SOP-SE-020 : Incoming Outgoing Vehicle Inspection SOP-SE-021 : Health Standards SOP-SE-022 : Grooming Standards SOP-SE-023 : Poisonous Insects and Snake Bite SOP-SE-024 : Incoming Personnel Inspection, For more details on Standard Operating Procedure (SOP) related services, please click here. AIR JORDAN In the hotel industry where excellent, consistent service is a key factor in success, standard operating procedures, or SOPs, play an important role. Within the hotel industry, customer service forms the backbone of it all. A standard operating procedure (SOP) is a set of step-by-step instructions compiled by an organization to help workers carry out routine operations. Examples of such are standard operating procedures (SOP). Identification A hotel's standard operating procedure sets out the policies and protocols of a hotel in a written format that's easily accessible to hotel employees. Standard Operating Procedure format. STANDARD OPERATING PROCEDURE (SOP) FOR EMERGENCY RESPONSE TO HAZARD OR DISASTER INCIDENTS OR ANY OTHER CRISES THAT REQUIRE IMMEDIATE ACTION Prepared by the Risk Management Section, Tourism Department, Ministry of Tourism, Civil Aviation, Ports and Marine. HMG best practice business’ model includes detailed written policy and procedure manuals for each hotel department which are used for training and compliance purposes. The bar staff is completely responsible for the drinks received from the cellar and must maintain the record of bottles received, returned, quantity of drinks sold, revenue generated, breakages, spillage, beverage cost percentage, etc. 1 Health and Safety for Hospitality Small Business How this guide is organized This guide is meant for small businesses in the hospitality industry. What I’ve done this week is share 7 examples of different standard operating procedures examples (also called SOPs) so you can see how different organizations write, format, and design their own procedures. A Standard Operating Procedure (SOP) also commonly referred to as a Safe Operating Procedure/Safe Work Procedure (SWP) allows workers to perform their job in a consistent safe manner. Housekeeping in the Hospitality Industry ... A standard operating procedure could also let workers know how much paint to apply to the front panel of an automobile. Firms should invest in better standard operating procedures and emerging environmental technologies to cut operating costs. For Sample SOP Resources please click here, SOP-AC-01 : Role of AccountsSOP-AC-02 : Accounts Organizational StructureSOP-AC-03 : Accounting MetricsSOP-AC-04 : Salary ProcessingSOP-AC-05 : Various Acts Governing ResortsSOP-AC-06 : Provident FundSOP-AC-07 : Employee State InsuranceSOP-AC-08 : Insurance Requirements of ResortsSOP-AC-09 : Intellectual Property RightsSOP-AC-10 : Asset ManagementSOP-AC-11 : Cost Reduction InitiativesSOP-AC-12 : Service Tax ProceduresSOP-AC-13 : TDS procedureSOP-AC-14 : Professional TaxSOP-AC-15 : Value Added TaxSOP-AC-16 : Luxury Tax, SOP-FO-01 : Batch Close ProcessSOP-FO-02 : Bill PreparationSOP-FO-03 : Bill settlement by cashSOP-FO-04 : Car Amenity for Airport TransferSOP-FO-05 : Car Checking ProcedureSOP-FO-06 : Cash Receipt VoucherSOP-FO-07 : Chauffeur's GuidelinesSOP-FO-08 : Checking and Signing Registration CardSOP-FO-09 : Bill Settlement by City LedgerSOP-FO-10 : Complimentary Room PolicySOP-FO-11 : Dealing with Stay OverSOP-FO-12 : Dealing with Under StaySOP-FO-13 : Delivering WakeUp Call-Front Office ProcedureSOP-FO-14 : DND ProcedureSOP-FO-15 : Doctor on CallSOP-FO-16 : Electronic Locker Safe OpeningSOP-FO-17 : Check In- EscortingSOP-FO-18 : Check In- Filling Up Registration CardSOP-FO-19 : Handling Front Office Master KeySOP-FO-20 : Welcoming and GreetingSOP-FO-21 : Grooming StandardsSOP-FO-22 : Guest Birthday and AnniversarySOP-FO-23 : Handling Guest ComplaintsSOP-FO-24 : Handling Guest Query in PersonSOP-FO-25 : Handling Guest Query over TelephoneSOP-FO-26 : IOwe You (IOU)SOP-FO-27 : Issuing Duplicate Room Key to GuestSOP-FO-28 : Letter Writing FormatSOP-FO-29 : Miscellaneous VoucherSOP-FO-30 : Monitoring and Maintaining RoomSOP-FO-31 : Night Audit ProcessSOP-FO-32 : Paging or Locating a GuestSOP-FO-33 : Paid Out VoucherSOP-FO-34 : Petty Cash VoucherSOP-FO-35 : Check In - Pre RegistrationSOP-FO-36 : Gift or Discount CouponSOP-FO-37 : Posting Charges-Receiving Cash AdvanceSOP-FO-38 : Posting Charges-Receiving Cheque AdvanceSOP-FO-39 : Posting charges-Receiving Advance via Bank TransferSOP-FO-40 : Receiving Courier-Receiving Advance via Bank TransferSOP-FO-41 :Posting Charges-Receiving Credit Card AdvanceSOP-FO-42 : Check In- Group RegistrationSOP-FO-43 : Check In-Registration With ReservationSOP-FO-44 :Check In-Registration Without ReservationSOP-FO-45 : Pre Registration- Room AssignmentSOP-FO-46 : Standard Phrases to AddressSOP-FO-47 : Taking down wake up callSOP-FO-48 : Taking Guest feedbackSOP-FO-49 : UP SellingSOP-FO-50 : VIP Amenity procedureSOP-FO-51 : VIP check in processSOP-FO-52 : Bell Boy Guest Handling Operating Procedure at time of Check-inSOP-FO-53 :Glossary Used in Front Office, SOP-FB-01 : Guest Check-Out Procedure from OutletSOP-FB-02 : Cleaning Ash TraySOP-FB-03 : How to Clear Beverage GlassesSOP-FB-04 : Clearing the TableSOP-FB-05 : Clearing the Table between CoursesSOP-FB-06 : How to Balance a traySOP-FB-07 : Delivering Food Orders from Kitchen to Guest TableSOP-FB-08 : How to Enter guest VillaSOP-FB-09 : Replenishment of SugarSOP-FB-10 : How to spot check floorSOP-FB-11 : Guest Greeting and SeatingSOP-FB-12 : Handling Broken Items on FloorSOP-FB-13 : Handling Guest ComplaintsSOP-FB-14 : Handling Food or Beverage Spilling on GuestSOP-FB-15 : Handling Special Requests or Guest InconvenienceSOP-FB-16 : How to adjust cutlerySOP-FB-17 : Answering Over the PhoneSOP-FB-18 : How to handle and maintain equipmentsSOP-FB-19 : Checking Guest SatisfactionSOP-FB-20 : Procedure to collect StocksSOP-FB-21 : Delivering Guest Complimentary ServiceSOP-FB-22 : Guest Menu CommunicationSOP-FB-23 : Informing Guest about Daily PromotionsSOP-FB-24 : Organizing Special Meal SetupSOP-FB-25 : Preparing Salt & Pepper ShakersSOP-FB-26 : Replenishment of Store StocksSOP-FB-27 : Serving New BeveragesSOP-FB-28 : Procedure to serve tea or coffeeSOP-FB-29 : Procedure for Setting up TableSOP-FB-30 : Presenting Paper Serviette on guest requestSOP-FB-31 : Presenting Menu to GuestSOP-FB-32 : Repeating OrdersSOP-FB-33 : How to serve BreadSOP-FB-34 : How to do suggestive sellingSOP-FB-35 : Taking Food Orders from GuestSOP-FB-36 : Taking Food Orders from Guest over PhoneSOP-FB-37 : Taking reservations over the phoneSOP-FB-38 : How to unfold the napkinSOP-FB-39 : Upselling of Tea, Coffee or DessertSOP-FB-40 : Checking and Storing Beverages StockSOP-FB-41 : Taking Care Of Cigars (Standard and Quality)SOP-FB-42 : Presenting Cigars to GuestSOP-FB-43 : Setting up of Bar Counter for Bar ServicesSOP-FB-44 : Bar Closing ProceduresSOP-FB-45 : Bar HygieneSOP-FB-46 : Procedure to serve cold towels during Guest visit to restaurantSOP-FB-47 : Organising Bar Outlet for the daySOP-FB-48 : Procedure to take Wine ordersSOP-FB-49 : Serving Wine by GlassSOP-FB-50 : Cleaning And Sanitizing Food Contact ServicesSOP-FB-51 : Food And Safety ChecklistSOP-FB-52 : Controlling the time temp during prepSOP-FB-53 : Cooking and Reheating Temp LogSOP-FB-54 : Cooking Potentially Hazardous FoodSOP-FB-55 : Cooling Potentially Hazardous FoodSOP-FB-56 : Cooling Temperature LogSOP-FB-57 : Damage or discarded product logSOP-FB-58 : Date Marking Ready-To-Eat Potential Hazardous FoodSOP-FB-59 : Employee Food Safety Training RecordSOP-FB-60 : Food Contact Surfaces Cleaning and Sanitizing LogSOP-FB-61 : Handling a Food recallSOP-FB-62 : Holding Hot and Cold Potential Hazardous FoodSOP-FB-63 : Personal HygieneSOP-FB-64 : Preventing Contamination at Food BarsSOP-FB-65 : Preventing Cross Contamination During Storage and PreparationSOP-FB-66 : Production LogSOP-FB-67 : Receiving DeliveriesSOP-FB-68 : Receiving LogSOP-FB-69 : Refrigeration LogSOP-FB-70 : Reheating Potential Hazardous FoodSOP-FB-71 : Serving Food, SOP-HK-01 : Glossary Used in Resort TechnologiesSOP-HK-02 : Responsibilities of HousekeepingSOP-HK-03 : Duties of Housekeeping PersonnelSOP-HK-04 : Personal Attributes of Housekeeping StaffSOP-HK-05 : Housekeeping Department LayoutSOP-HK-06 : Housekeeping Coordination with Front OfficeSOP-HK-07 : Coordination with Maintenance DepartmentSOP-HK-08 : Housekeeping Coordination with Food and BeveragesSOP-HK-09 : Housekeeping coordination with other departmentsSOP-HK-10 : Management Process of HousekeepingSOP-HK-11 : Minimum Requirements of HousekeepingSOP-HK-12 : Housekeeping Job DescriptionSOP-HK-13 : Housekeeping Position DescriptionSOP-HK-14 : Housekeeping Job Specification, Job List and Job Break DownSOP-HK-15 : Determining Staff Strength in HousekeepingSOP-HK-16 : Housekeeping Staff GuideSOP-HK-17 : Recruitment Process of HousekeepingSOP-HK-18 : Employee Selection ProcedureSOP-HK-19 : Employee TrainingSOP-HK-20 : Scheduling PractisesSOP-HK-21 : Employee MotivationSOP-HK-22 : Performance AppraisalSOP-HK-23 : Guidelines of OutsourcingSOP-HK-24 : Planning Housekeeping OperationsSOP-HK-25 : Housekeeping of Daily Routines and SystemSOP-HK-26 : Housekeeping InventoriesSOP-HK-27 : Composition, care, and cleaning of different surfacesSOP-HK-28 : Guest Floor RulesSOP-HK-29 : Guestroom StatusSOP-HK-30 : Guest-floor ReportableSOP-HK-31 : Public Area CleaningSOP-HK-32 : Housekeeping SupervisionsSOP-HK-33 : Housekeeping of Forms, Records and RegisterSOP-HK-34 : Telephone Call HandlingSOP-HK-35 : Paging Systems and MethodsSOP-HK-36 : Difficult Situation HandlingSOP-HK-37 : Housekeeping BudgetingSOP-HK-38 : Linen and Laundry OperationsSOP-HK-39 : Safety and Security of HousekeepingSOP-HK-40 : Ergonomics in HousekeepingSOP-HK-41 : Pest Control and Waste DisposalSOP-HK-42 : HorticultureSOP-HK-43 : Mini Bar Operating and Tracking Procedure, SOP-HR-01 : Recruitment ProcessSOP-HR-02 : Joining FormalitiesSOP-HR-03 : New Employee OrientationSOP-HR-04 : Employee Personal FileSOP-HR-05 : Salary Processing and DisbursementSOP-HR-06 : Provident FundSOP-HR-07 : ESISOP-HR-08 : Employee BenefitsSOP-HR-09 : Tracking items issued to employeesSOP-HR-10 : LeavesSOP-HR-11 : Organization Code Of ConductSOP-HR-12 : Grievance and Complaints ProcedureSOP-HR-13 : Performance Appraisal, Increment and PromotionSOP-HR-14 : Grooming StandardsSOP-HR-15 : Health And SafetySOP-HR-16 : Interaction With Guests, Managers and ColleaguesSOP-HR-17 : List of EmployeesSOP-HR-18 : Attendance And Time OfficeSOP-HR-19 : Asset registerSOP-HR-20 : Professional Development and TrainingSOP-HR-21 : Disciplinary ProceedingsSOP-HR-22 : Exit and Retention PolicySOP-HR-23 : Transfer PolicySOP-HR-24 : Travel Reimbursement PolicySOP-HR-25 : Rewards and RecognitionSOP-HR-26 : Employee Suggestion SchemeSOP-HR-27 : IT, Email and Social Media Policy, SOP-OM-01 : Terminologies in OMSOP-OM-02 : Roles & Responsibilities Of MaintenanceSOP-OM-03 : Preventive Maintenance Program for Air-ConditioningSOP-OM-04 : Preventive Maintenance Program For Water HeatersSOP-OM-05 : Preventive Maintenance program For Electrical & Electronic Equipment’sSOP-OM-06 : Preventive Maintenance Program For FurnitureSOP-OM-07 : Windows and Glass pane maintenanceSOP-OM-08 : Maintenance FormsSOP-OM-09 : Maintenance & Safe Operation Of VehiclesSOP-OM-10 : Signages within Organization PremisesSOP-OM-11 : Maintenance of Pool side areaSOP-OM-12 : Maintenance of GymSOP-OM-13 : Breakdown Maintenance in Occupied RoomSOP-OM-14 : Interaction and Co-ordination with Other DepartmentsSOP-OM-15 : Maintenance & Upkeep of Fire ExtinguisherSOP-OM-16 : Generator MaintenanceSOP-OM-17 : Utilities ManagementSOP-OM-18 : Asset & Equipment legal CompliancesSOP-OM-19 : Operational Safety of Gas & Electrical Equipment in Production AreasSOP-OM-20 : Inspection & Maintenance of Drainage SystemsSOP-OM-21 : Rain Water HarvestingSOP-OM-22 : Green Initiatives Within Organization PremisesSOP-OM-23 : Pest Control in Organization PremisesSOP-OM-24 : General Precautionary ActionsSOP-OM-25 : Handling of Locks and KeySOP-OM-26 : Control of Inventory and Spare PartsSOP-OM-27 : Maintenance Registers & RecordsSOP-OM-28 : Painting & RenovationSOP-OM-29 : Closets, Washbasins and Bathtubs Maintenance, SOP-SM-01 : The Sales and Marketing OrganizationSOP-SM-02 : Sales and Marketing functionsSOP-SM-03 : Terminologies in Sales and MarketingSOP-SM-04 : The Sales ProcessSOP-SM-05 : Negotiation TechniquesSOP-SM-06 : Customer Relationship ManagementSOP-SM-07 : Effective Techniques in SalesSOP-SM-08 : Marketing TechniquesSOP-SM-09 : Customer Service in SalesSOP-SM-10 : Credit PolicySOP-SM-11 : Booking PolicySOP-SM-12 : Cancellation PolicySOP-SM-13 : Discount Policy, SOP-SE-01 : Public Access AEDSOP-SE-02 : Banquet HallSOP-SE-03 : Blood Borne PathogensSOP-SE-04 : CCTVSOP-SE-05 : Clean up Of Broken Mercury LightBulbsSOP-SE-06 : Fire DrillSOP-SE-07 : First AidSOP-SE-08 : Guest DeathSOP-SE-09 : Guest Floor PatrollingSOP-SE-10 : Hazard CommunicationSOP-SE-11 : In room safe lockerSOP-SE-12 : Legionella Bacteria Growth Prevention in WaterSOP-SE-13 : Lost or Missing PersonsSOP-SE-14 : Dealing With Open FlamesSOP-SE-15 : Personal Protective EquipmentSOP-SE-16 : Safety and Security TrainingSOP-SE-17 : Valet ParkingSOP-SE-18 : Vehicle SafetySOP-SE-19 : VIP HandlingSOP-SE-20 : Incoming Outgoing Vehicle InspectionSOP-SE-21 : Health StandardsSOP-SE-22 : Grooming StandardsSOP-SE-23 : Poisonous Insects and Snake BiteSOP-SE-24 : Incoming Personnel Inspection, For More details about SOP, please click here. 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Partner NetworkCBCP TrainingCBCP Credential, FIBAAR.orgPDMA-India.inSMBCart.comBusiness-Plan-World.comIISCM.org, business AnalysisSupply ChainRequirements EngineeringProduct Development are step-by-step directives for activities that are to...

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