Grooming
It is the practice of keeping personal appearance neat and tidy which reflect the person’s personality.
Hygiene
Hygiene is the medical word and it ensure the prevention of spreading disease. However, it is highly required in the hotel industry to ensure the quality assurance and avoid food contamination
Why it is necessary to maintain ?
To be presentable in front of the guest
It reflect the image and standard of the hotel
To assure the professionalism
To ensure the quality
To enhance the guest experience
To maintain personality among the team
Hygiene
To avoid food contamination
To ensure the safe product to clients
To avoid bad breath and smell
To ensure clean surrounding
Standard of personal grooming and hygiene
Male
The uniform should be prescribed, well fitting with no repairs required. It must be well pressed and spotless.
Jacket/waistcoats must be worn fully buttoned, and must not be draped around the shoulders.
Tie / bow must be worn at all times where established as a uniform standard. It should be decent, no fancy prints and not worn loose.
Socks should be black and should change daily basis to avoid bad smell.
Shoes must be black and conservative style, well polished.
Hair must be clean, well trimmed, dry (not wet) and neatly styled so that it remains in place while working. It should not touch the shirt collar at the back or at the sides.
Visible tattoos are not permitted
Nails should be short and clean
Clean shave and daily bath is highly required before enter the restaurant.
Bad breath is unpleasant should use mouth spray or brush teeth twice in a day.
Light perfume can use
No bracelets should be worn. Only one ring is allowed
Female
The uniform should be prescribed, well fitting with no repairs required. It must be well pressed and spotless.
Hair should be clean and tidy. It should not be loose.
High heels should be avoid. Flat shoes with 2” heels are advisable.
Avoid using false nails
Daily bath is high required before the shift started
Make up must always look professional and not over done. It should check during the break and refresh if required.
Earrings no hanging designs. A small plain neck chain is allowed.
Skin color stocking should be worn and it should be changed daily.
Avoid strong perfume
BHM 1st semester (Organization Chart of F&B Department)
Organization Chart of F&B Department
Objective
By the end of this session you will be able to understand
Why an organization need organization chart
What is organization chart ?
Different between positional power and personal power
Organization chart of food & beverage department
Why an organization need Organization chart ?
To establish chain of command
To channelized the communication
To have an authority
To make decision
To have different between job position
To maintain discipline
An organization structure is a framework that establishes the chain of command and empower individual to take positional decision within the organization. It maintains relationship and channel of communication between job position.
Positional power
Positional power is ………….the power that you have because of your place in the organization chart.
This include:
Power to reward
Power to punish
Power to change
Power to decide
Power to implement
Personal power
Personal power is……..the power you have because people around you choose to give you power.
It can be gained through:
Personal influence
Expertise
Knowledge
Relationship or association
Aggressive towards responsibility
Quality talk (which make sense)
Org Chart of beverage department
F&B Director
Asst. F&B Director
F&B secretary
Lounge Bar manager
Bar Manager
Discotheque Manger
Pub Manager Asst Bar Manager
Bar Supervisor
Bar Captain
Bartender
Trainee
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