The term Scanty Baggage refers to a guest with hand baggage. Such guests are a threat as they may check-out of the hotel without paying their bill. Most hotels have a policy of taking an advance as a safeguard against skipping out of the hotel. The bell desk maintains a strict control of such guests with definite policies to guide them. The procedure is:
The bell boy informs the Bell Captain and front desk agent of a guest with scanty baggage.
The Bell Captain stamps ‘Scanty Baggage’ on the Guest Arrival Errand Card and informs the lobby manager. The front desk agent is alerted with the stamp when he/she receives it.
The front desk agent stamps ‘Scanty Baggage’ on the Registration Card.
The front desk agent informs the lobby manager who has the following options for the guest:
To ask for the entire room charges in advance
To ask for a deposit that covers at least one night charge
To lower the house credit limit for bills in which the guest has to clear the bills periodically as he touches the limit.
This is normally done when guests check-in to the hotel for the first time. Regular guests known to the management may be excused from such policies. The Lobby Manager signs the registration card with his/her instructions.
The Bell Captain fills the Scanty Baggage Register and gets it signed by the Lobby manager.
Housekeeping and Security Departments are informed of the guest room number to keep a watch.
Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1: Cleaning and Sanitising of Bathroom / Toilet surfaces Area to be cleaned: All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regularly
The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the Executive Chef who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart Kitchen Organization Chart for Small Hotel / Restaurant