Thursday, November 22, 2018

GROOMING STANDARD FOR THE HOSPITALITY INDUSTRY

GROOMING STANDARD FOR THE HOSPITALITY INDUSTRY





Skills, experience, knowledge and qualifications are important, but so is our grooming. Our appearance is a statement of who we are. Our grooming should create a professional image at work and we have to be attentive to our appearance and posture. Grooming is the combination of style and discipline. It is to project an image of organization’s culture and ethics to our esteemed costumers which is our guests. It also enhances the personality of employee, character of an organization and value of the company.
Why Is It Important?
First impression that will create lasting impression. It is also essential to make ourselves feel good and confident. If we feel good about ourselves, everything goes better.
How Can We Do It?
We can keep ourselves looking fresh and professional by paying a good attention to:
a)  Our dress and/or uniform
b)  Our hair
c)  Make-up
d)  Nails
e)  Breath
f)   Body Fragrance
g)  Expression and Body Language
Here are some grooming tips that might be useful for us who work in a hotel or any hospitality industry:
Hotel’s General Grooming Policy
a) Hair: Clean, trimmed and neatly combed or arranged.
b) Facial Hair (men only): Freshly shaved, mustache or beard neatly    trimmed.
c) Fingernails: Neat, clean and trimmed.
d) Breath: Beware of foods which may leave breath odor. Beware of tobacco, alcohol and coffee odor. Use a breath mint if needed.
e) Body: Freshly bathed/ showered. Use deodorant.
f) Make-up (women only): Use sparingly and be natural looking.
g) Perfumes/Colognes/After-Shave: Use sparingly or none at all. Your scent should not linger after you leave.
Personal Hygiene and Sanitation
Every hotel employee has to really pay a good attention to his/her personal hygiene and self sanitation, outside or within the working environment. Here’s how:
1) Shower twice, daily.
2) Use deodorant or perfume fairly, our scent should not linger after we leave.
3) Shave or remove facial hair daily for male associates.
4) Shave legs and underarms for female associates.
5) Brush our teeth periodically during shower, after each meal and after having some cigarettes. Use mouth freshener if necessary.
6) Maintain our health by checking up to a doctor periodically.
7) Wash our hands after each activity, especially after going to the toilet, before and after each meal and cigarettes, and before going back to our activities. Washing our hands is also very important before we handle any foods.
Uniform and Name Tag
Uniform is our company’s identity that we have to represent positively. We need to keep our uniform clean, tidy and free of stains and tears.
Name tags make life easier for our guests and for our fellow associates. To guests, our nametags show that we are someone they can ask for assistance. To fellow employees, it helps create a positive environment when we call each other by name.
Hair
Our haircut must always be properly maintained in a neat condition. We need to shampoo at least once every couple of days and most importantly, we need to keep our natural hair color. Other things that we need to consider are:
1) Utilization of hair wig is not allowed.
2) No hair-doing in the working area, especially not in front of our guests.
3) Hair bangs must be kept above eye-brows, no hair covering your eyes.
4) Hair accessories must be kept simple and black in color.
Shoes, Socks and Hosiery
Appropriately, we need to use:
1) Simple plain black socks and hosieries.
2) Plain black lace style or plain black slip on style shoes with low heels.
3) Non-slip sole to avoid injury.
4) No sandals, open toed or strap shoes are permitted.
5) Well-polished shoes at all time.
Belt
Only plain simple black leather belts are allowed.
Nail
Only clean, trimmed and well-manicured finger nails are allowed.
1) Nail longer than the fingertips are not permitted.
2) Artificial nails and nail arts are not permitted.
3) Only clear or natural nail polish is permitted.
Make Up
1) Present a polished, professional, five-star image.
2) Look natural, be well applied, with no garish colors.
3) Earth and Natural Color is highly recommended.
Teeth Braces
Only clear and silver braces are allowed.
Eye Glasses and Contact Lenses
Only plain simple black, brown or silver framed eyeglasses with clear lens are permitted, as well as only clear contact lenses are too.
Jewelry
Here’s how hotels or hospitality industries usually make the rules on jewelry:
1) Wedding & engagement ring is permitted
2) One additional regular ring also permitted
3) Simple in model
4) Plain, no stone/ diamond/ other additional material
5) Gold, silver, or its combination color only.
6) Large bulky rings & rows of rings on each hand are not permitted
7) Toe rings are not permitted
Tattoo and Piercing
Visible body piercing and tattoo are not permitted. Face or tongue or other visible body piercings must be removed before commencing every shift.
Industry Expectation
Companies and organizations in the field of hospitality expect that their whole employees will demonstrate their understanding on “how to keep our personal appearance always neat and clean“. This demonstration shall improve our self-confidence as employees as well as our concerns on personal cleanliness and hygiene, especially for food handlers.


Tuesday, November 20, 2018

All about KOT ( Kitchen order ticket )

KITCHEN ORDER TICKET (KOT)/BAR ORDER TICKET (B.O.T)


KOT is a written document which is given to the kitchen in exchange of any dish or any item picked up from the kitchen.

BOT is a written document similar to the KOT which is given to the bar in exchange of any beverages from the bar.

Importance of K.O.T/B.O.T:
1. Establishes appropriate co-ordination between the kitchen & service personnel.
2. Helps to avoid chaos or confusion at the food pick up counter.
3. It establishes accountability.
4. Facilitates proper control system.
5. Helps to raise a bill for settlement
6. A post analyses will give an exact idea about the high selling and non-selling dishes on a menu card.

Format of a KOT
<Restaurant Name>
Kitchen Order Ticket
No. ……………
Date:
Time of Order:

Server Name:
Table No. :
No. of Covers:
Quantity
Description
Cover No.
Remarks









































Signature of Order Taker




























A KOT generally has all these things on it:
Item Why write it down?

A KOT generally has all these things on it:
Item
Why write it down?

1. The time the order is taken
We know how long customers have been waiting for food.

2. Who takes the order
If the kitchen needs to ask a question about the KOT they know who took the order.
3. The table number
We know who ordered the food and who to give each item to.

4. The number of customers at the table
We can compare this to the number of dishes ordered so we can see if there are more people than dishes. We may have missed something.

5. The KOT number
This is a control number. Later we can see  how many tables we did in a service period or refer to a particular KOT.

6. The number of each dish ordered
Helps the kitchen organize its preparation and check meals going out.

7. The description of the dish ordered
Venues have a short way to write each dish so it is quick to write down and easy to read in the kitchen.

8. Any special requests
These must be clearly written so the kitchen knows exactly what the request is.

9. The position number of the customer who ordered a dish
On the right hand side of the KOT. Used by the food and beverage attendant to give each dish to the person who ordered it?








Types of K.O.T

1. SUIVANT KOT or EN SUIT KOT
This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “SUIVANT KOT” or “EN SUIT KOT” which means the “following” depicting that one KOT has already been issued for the same table number & the same guests.
This KOT is made when an order is too long to accommodate on one KOT slip and another KOT has to be made. Also when the sweet or coffee is ordered after the main course and a 2nd KOT has to be raised for the same table.

2. SUPPLIMENT KOT
In case when the accompaniment served with the main course or a side dish is not sufficient, and another portion is ordered by the guest for which the guest will not be charged, here a SUPPLIMENT KOT is raised. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “SUPPLIMENT KOT”. It has to be counter signed by the manager in-charge and the Reference KOT (previous KOT) number has to be mentioned.

3. RETOUR (return) or EN PLACE KOT
In situations when a wrong dish has been already ordered and has to be returned from the table to the kitchen for replacement, this KOT is raised. Also this KOT is raised when a certain dish is returned by the guest because it is spoilt or it’s not up to the mark and the guest has ordered for a new dish or rectification of the same. This KOT also is made on the same KOT slip/ KOT pad however the names of two dishes and in between the word “RETOUR (return) or EN PLACE KOT” is mentioned. 1st the name of the new dish is mentioned and then the name of the dish returned. In case of service being carried out from an a la carte menu the prices have to be mentioned, normally the dish which is priced lesser is charged. It has to be counter signed by the manager in-charge and the Reference KOT (previous KOT) number has to be mentioned.

4. NCKOT ( Non chargeable kitchen order ticket) or HOUSE SLIP
In preparation of many dishes the kitchen makes use of alcoholic beverages like wine, rum, brandy etc. In situations when such dishes are ordered by the guest, the steward has to bring the required amount of alcohol from the bar where this KOT is raised for the BAR other than the normal KOT which is raised for the order given by the guest. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “NO CHARGE KOT or HOUSE SLIP”. It has to be counter signed by the manager in-charge and the Reference KOT (previous KOT) number has to be mentioned.

5. COMPLIMENTARY KOT
This KOT is raised when a complimentary portion of food is to be served either to an upset guest to maintain the goodwill or for business promotion. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “COMPLIMENTARY KOT”. It has to be counter signed by the manager in-charge and the reason has to be mentioned.

6. ADMINISTRATIVE & GENERAL KOT
This KOT is raised for the top executives of the hotel or the managers who are authorized or given allowance to dine in the restaurant or order from the restaurant. This KOT also is made on the same KOT slip/ KOT pad however across KOT one needs to mention the word “ADMINISTRATIVE & GENERAL KOT” for identification. It has to be counter signed by the manager in-charge and also by the recipient of the order.Sometime NCKOT can be used instead of General KOT

7. ACCIDENT KOT
In situations where there is an accident and the dish gets spoilt or partially damaged this KOT is raised for the same dish (freshly prepared) for the kitchen. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “ACCIDENT KOT”. It has to be counter signed by the manager in-charge and the reason has to be mentioned. The analysis will be done and the concerned person will be penalized

8. DUPLICATE KOT
If all the copies of the KOT get misplaced, a duplicate KOT has to be raised with the same information or order. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “DUPLICATE KOT”. It has to be counter signed by the manager in-charge and the reference KOT number has to be written.

KOT checking system / Control system

Triplicate KOT system

In a good class establishment there such a system followed for better coordination and control especially in large establishments.

The order from the guest is taken on a KOT pad which is in triplicate copies. The distribution is as follows:
- top copy/ original copy : Kitchen
- middle copy/1st copy : Cashier
- last copy/ 2nd copy/ : Steward
Book copy/ reference copy
After the order is taken by the captain, the top three copies are torn and given to the steward. The steward retains his book copy for reference which he punches it in an appropriate place on the side board and presents the other two copies to the cashier.

The cashier matches the contents of both the copies and then puts a received stamp on top copy/original copy of KOT which he hands over to the steward for the kitchen and retains the middle copy/1st copy with himself which he puts in wooden cabinet which has a slot/ pigeon hole of that specific table number specially designed for the cashier’s cabin.

The steward then hands over the top copy / original stamped copy to the kitchen/ chef. The order is placed and dispensed when food is ready. Till this time the top copy / original stamped copy remains with the chef at the food dispensing counter and after the food is dispensed the KOT is torn half way through, rolled and put into a wooden box which is under a lock and key arrangement. The key here is with the F&B controls. Hence once the KOT is put in the box it cannot be retrieved.

The last copy/ 2nd copy/ Book copy/ reference copy remains in the book itself which is counter checked when food is collected at the food pick up counter from the kitchen.

Once the guest is done with his meal he will ask the steward for the bill. The steward then approaches the cashier who will then retrieve the middle copy/1st copy kot from the wooden cabinet and prepares the bill in duplicate.
The distribution is as follows
- guest copy
- accounts copy
The guest copy is given to the steward for presentation and collection of payment. The accounts copy is then attached to the middle copy/1st copy/cashiers copy of kot and kept back in the wooden cabinet slot for the respective table until the steward returns with the payment.

Mise-en-scene & Mise-en-place

mise-en-scene refers to preparing the environment before service in order to make it aesthetically pleasant, accident free and functional. So, this encompasses making sure all light bulbs work, to the layout of the table, and the style of décor.
1.    Opening the window pane for first few minutes & then closing it for the fresh air to enter the dining area
2.     Setting up the ideal temp for the A.C.
3.    Checking for the proper functioning of the fixtures, furniture’s, equipments etc.
4.    Checking for the carpet
5.    Changing old worn out Menu & tent card.
6.    Changing the buds from the bud vase.

mise-en-place refers to putting everything in their respective places for smooth running of the operation.
1.    Laying out the tables for the meal
2.    Stacking side boards with necessary cutlery & crockery
3.    Filling up of jugs
4.    Filling up condiments
5.    Refilling cruet set
6. Making Napkin folds & stacking them is side boards

Basic Etiquette for Restaurant Staff


Basic Etiquette for Restaurant Staff

The hotel and restaurant business required staff to show showmanship, diplomacy
and sociability. All front line personnel are required to have ability to Communicate effectively coupled with certain manners and the etiquette associated
with genteelness. The etiquette that a waiter exhibits in a restaurant should comprise 

1.            Attend to guests as soon as they enter the restaurant.
2.             Assist guests to remove warm, heavy coast in winter and help put   them when they leave.
3.            Wish guests the time of the day and welcome them to the restaurant.
4.             Preferably address them by their name, which requires remembering them.
5.            Be polite to guests.
6.             Help to seat ladies.
7.             Provide extra cushions or special chairs for children.
8.          When speaking to guests, do not interrupt him if he is speaking to another guest.   
9.             Do not overhear conversation 
10.          Avoid mannerisms such as touching hair or nose picking,   etc
11.         Stand erect at all times. A gentle bow at the time of service is permissible.
12.         Remember a guest's special dish and remind hem that you know it ascertain whether he would like to order it again.
13.          be attentive to guest calls 
14.         Talk softly
15.         Strike a match to enable a guest to light his cigarette
16.         Avoid arguing with service staff and guest in the restaurant.
17.          Carry pencils in the pockets and not behind ears or clipped in front of the Jacket
18.       Avoid chewing gum or beetle nut.
19.  Present the bill/ check to the host discreetly in order to avoid embarrassing him.
20.          Avoid soliciting for tips.
21.         Remove tips after the guest has left.
22.          Enter and leave the restaurant through the service door only.