Element 1: Seek information on the hospitality industry
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© ASEAN 2012 Trainee Manual Maintain hospitality industry knowledge Basic duties include Ordering of food from suppliers Storing of food according to its individual requirements
– using dry goods store, refrigeration and/or
freezers Preparing food – ready for cooking/further processing Cooking food
– according to the requirements of individual menu items Plating of food
– placing of food onto plates to the standards,
and in the quantities, required by the venue. Kitchens also incorporate a pot wash and dishwashing area Menu items are expected to be well presented, and align with cost control and portion control requirements for the service area/venue. Safe food handling practices are expected to be implemented at all times.
Front Office Front Office is also referred to as Reception. Front Office tasks include Taking guest reservations
– processing requests for bookings face-to-face,
via telephone, through email, from the fax, and/or from agents processing changes to bookings and cancellations Checking guests in and out
– welcoming guests on arrival farewelling them and settling accounts on their departure and
Organising portering services – arranging for guest luggage to betaken to or brought down from the rooms (and stored, where necessary) Giving information to guests on internal and external products, services and options
– performing concierge functions Processing correspondence and messages
– receiving
and distributing mail, faxes, emails, messages delivered in person, flowers, tickets Preparing guest accounts
– ensuring all items are charged for at the correct price, and ensuring
any deposits are deducted Auditing/cashiering role
– reconciling accounts, accepting payment for accounts, exchanging foreign currency (where applicable) and travellers cheques performing Night Auditor functions on a daily basis.
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