HOT 3RD QUARTER SYLLABUS FOOD AND BEVERAGE SERVICE OPENING DUTIES / BANQUET OFFICE / BANQUET SALES OFFICE

/ RESERVATION HANDLING BUFFET ASSEMBLY / FOOD PICKUP / MENU BRIEFING STORES & INDENT PICKUPS LUNCH / DINNER SERVICE SEQUENCE OUT DOOR CATERING AMT / PMT SERVICE PROFITABILITY / BUDGETS / FORECASTS FOND FAREWELL MANUFACTURING PROCESS COUNTRIES OF ORIGIN / TYPES / SERVICE / STORAGE MANUFACTURING PROCESS COUNTRIES OF ORIGIN TYPES SERVICE /STORAGE MANUFACTURING PROCESS COUNTRIES OF ORIGIN TYPES SERVICE COCKTAILS EXCISE LAWS / BOOK KEEPING / STORAGE / MANUFACTURING / COUNTRIES OF ORIGIN / CLASSIFICATION SIZES / STORAGE / SERVICE / UPSELLING INTERNATIONAL CUISINES / INDIAN / COMMISSARY / METHODS OF COOKING BAKERY / BASICS OF CULINARY - STOCKS / SAUCES / SOUPS

BANQUETING OPERATIONS

CHEESE

WINES

SPIRITS

CIGARS THEORY OF COOKERY

HOT 3RD QUARTER SYLLABUS FOOD PRODUCTION SOUPS SALADS AND DRESSINGS SANDWICHES AND HOR'SDEOUVRES PROFICIENCY IN MENU PLANNING BAKERY AND CONFECTIONARY THEORY SOUPS: CLASSIFICATION & GARNISHES SOUPS: METHODS OF PREPARATION SALADS & DRESSINGS: CLASSIFICATIONS, CONCEPTS, IDENTIFICATION OF LETTUCE & METHODS OF PREPARATION SANDWICH & HOR'S DEOUVRES BASICS & CLASSICAL RECIPES MENU PLANNING CONFECTIONERY & BAKERY COMMODITIES:TYPES AND STORAGE BAKERY TECHNIQUES BASIC PASTES: DEMONSTRATION & USE, STORAGE BREAD MAKING: TYPES, DEMONSTRATION & STORAGE BREAD MAKING: TYPES, DEMONSTRATION & STORAGE CAKE MAKING: DEMONSTRATION, GARNISH,STORAGE CAKE MAKING: DEMONSTRATION, GARNISH,STORAGE MOUSSE, PARFAIT & SOUFFLE: DEMONSTRATION,GARNISH, PRESENTATION & STORAGE INDIAN CURRY: BASIC GRAVYS AND PASTES INDIAN SPICES AND MIXES: IDENTIFICATION & USES INDIAN COOKING / CULINARY TERMS TANDOOR: INTRODUCTION, STRUCTURE, SAFETY & PRECAUTION TANDOOR: SEASONING, LIGHTING, TEMPERATURE CONTROL, MAINTAINANCE BASIC INDIAN BREADS- DEMONSTRATION & PRACTICE KEBABS- DEMONSTRATION OF BASIC MARINADES & TECHNIQUES

UNDERSTANDING INDIAN COOKING THEORY AND TECHNIQUES

HOT 3RD QUARTER SYLLABUS FRONT OFFICE Shift handover, cash handover & takeover, Forex procedure, knowledge of vouchers shift handover/ audit on cash and voucher transction

Feeding encashment details in opera, updation of currency on the system,postings- paidouts, posting various charges misc voucher,car rentals, post minibar charges , handle denials of minibar consumption on c/o. mode of paymnet, types of c/o settlement, FIT c/o Handle range of settlements

routing, transfer bills from one folio to another, routing instructions prepare allowance voucher, post allowances and reversals,print & present information copy of folio tally HK discrepency report against opera, gst with scanty baggage, bills on hold print advance folio for eary dep, make a partial pyment, handle comp & houseue ,monitor creditbalance of inhouse guest Create Pay master account, settlement of PM account, group c/o procedure Honour promotional entitlements,handle late checkout charges, retention policy advance paument procedure,, pass rebates and discounts procedure for c/o bills-drt/bill to company,TA,comprooms Usage of Edc machine to register sale/tips, Manual bill settlement usng EDC machine, Take an OLA Void, reprint and adjust tipsin EDC machine, Batchclose Reinstate checkout bill procedure for allowances bills on hold / checks on room rate discrepencies various bill settlements PM * group c/o hotel promotions/ retention policy billing instructions/ handling discrepencies at the time of c/o

Cash

key function on EDC machine

reinstate procedure

take handover for the entire dept,handle forwarded calls from depts,check and resolve room discrepency,Run room charges for the day

Room Rate discrepency / autopost

check deparure bills for dep for the day, Tally Batchclose / Cashdrop at the end of the batchclose with opera report,run bacthclose on shift EDC, prepare cashdrop for reimbursement, action dummy c/I and dep, take handover of f&B checks, shut iro interface for other depts c/o all permanent folios, c/o and c/I lost interface, Run night audit on opera, take opera back-up,c/I permanent folios, prepare relevant report sets, print regcards for nextdays arrivals Batchclose procedure on EDC Billson hold Rectify postings and allowances for the day Shift handling procedure Shift close procedure Night audit procedure Tasks to be completed before night audir/ Run night audit on opera

Cash / Night Audit

batchclose holdup bills procedure audits on postings

Key tasks on shifts handling procedures

HOT 3RD QUARTER SYLLABUS HOUSE KEEPING Receive soiled linen & send to laundry Receive soiled uniform & send to laundry Collect & store fresh linen Collect & store fresh uniform Discarding Guest laundry pick up, hand over and delivery Tagging of guest laundry Stain Removal Different types of laundry chemicals their usage Sorting of linen and paperwork Uniform room operations Storage process and care Storage process and care Understand when and how and cost involved Zero error, charging policy and posting Room wise and use of machine Recognize, treat, procedure for guest laundry Knowledge of chemicals and their usage and effects Ability to use the machine effectively and knowledge of chemicals used in these machines with their dilution Ability to use the machine effectively Ability to use the machine effectively Ability to use the machine effectively Ability to use the machine effectively Setup, cleaning, inventory and billing Co-ordination Compulsary Co-ordination Co-ordination Co-ordination Co-ordination

How to use a Washing machine How to use a Dryer How to use a Steam press How to use a Flat ironing How to use a Calender machine Minibar Security Fire Fighting Engineering Engineering Front Office Front Office