7th Quarter syllabus

DEPARTMENT: Housekeeping Topics / Content: Housekeeping Operations House Keeping- Floors House Keeping- Floors House Keeping- Floors/Public Area Refresher Theory Morning- Section Afternoon-Turn Down Service Night Shift Shadow Asst ManagerMorning/Afternoon/Night Morning Shift Afternoon Shift Shadow SupervisorMorning/Afternoon/Night Morning/Afternoon/Night Morning/Afternoon/Night

House Keeping- Floors House Keeping- Public Area House Keeping- Public Area

House Keeping- Public Area House Keeping-Desk HK- Shadow PA Asst Manager Project Work

7th Quarter syllabus

DEPARTMENT: FRONT OFFICE Topics / Content:
Business Centre Front Office

Budget / expenses of perational dept Budget/expenses of rooms Knowledge on MIS/ reports

HK

Cross functional knowledge in Housekeeping Cross functional and operational knowledge of procedures at airport Cross functional and operational knowledge in finance. Interdepartmental coordination.

Concierge

FIN

CE

knowledge on Revenue/ Budgets and Expenses

Public area Laundry Uniform room Floors

7th Quarter syllabus

DEPARTMENT: FOOD & BEVERAGE SERVICE Topics / Content: 1 Food & Beverage (Theory) 2 Supervisory Role / Shift In Charge Role

7th Quarter syllabus

DEPARTMENT: FOOD & BEVERAGE SERVICE

Refresher of basics and operating standards and practices All Day Dining Speciality

7th Quarter syllabus

DEPARTMENT: CULINARY Topics / Content: KITCHEN STEWARDING, WARE WASHING & BREAKAGE CONTROL INDIAN REGIONAL CUISINE WORKSHOP BUFFET MENU PLANNING & SET-UP CONCEPTS THEME MENUS & SET-UPS: CHRISTMAS, NEW YEAR, VALENTINE, DIWALI, CHINESE NEW YEAR MODERN FOOD CONCEPTS AND PLATE PRESENTATION WORKSHOP CELEBRITY CHEFS & THEIR FOOD NOTES SPA CUISINE TABLE SET UP FOR VARIOUS MEAL PERIODS LEADERSHIP MODULE

7th Quarter syllabus

UNDERSTANDING KITCHEN STEWARDING BASICS PROFICIENCY IN INDIAN CUISINE BUFFET MENU PLANNING AWARENESS OF THEME BUFFETS & SET UP AWARENESS OF INTERNATIONAL TRENDS AWARENESS OF INTERNATIONAL TRENDS UNDERSTANDING OF SPA CUISINE CONCEPT SERVICE ASPECT OF FOOD LEADERSHIP SKILLS