Reviewing planned activities is as significant as the activities themselves. Reviewing exposes faults, and gives a chance to outline corrective steps and improve work conditions. Talent Review is an important aspect where the management or the leaders analyze different aspects of talent management system. It discusses talent management strategies and reviews its feedback. Reviews recognize highly talented and potential employees in the organization.
What is Talent Management Review?
Talent Review is also called talent evaluation and communication process. It is a process to evaluate activities undertaken to manage talent in an organization. Talent management review needs to be participatory in nature.
There are many reasons why the organization wants its employees to take part effectively in the talent review process. Some of which are −
Helps in evaluating performance and goal setting
Highlights successes and exposes failures
Provides an opportunity for self-evaluation and improvement
Provides a chance to analyze rewards and recognition
Documents employees’ progress
Generates new ideas and fresh designs
Talent Management Review ─ Flowchart
Talent Flowchart states that, if there is a problem in the organization, the management first checks the root causes of the problem. The problem might be related to the skills of the employees or it could be related to motivational level. Once the root cause is known, management develops a related strategy to overcome such problems. If there is no problem, the management provides correct and satisfactory feedback to the employees.
Benefits of Talent Management Review
Recognize and manage talent performance.
Planning and decision making.
Improved staff retention.
Framework for sharing feedback.
Promote career planning and benefits.
Feedback on management style and leadership.
Reflection on areas of weakness and strength.
Opportunity to raise issues.
Focus on developing individual performance.
Better understanding of goals and requirement.
Identify action plan for future development.
Talent management teams observe the following competencies while undertaking managerial talent and reward score when the requirements are met.
Communication − The review team analyzes communication skills among the performers. It also reviews the channels of communication in the organization.
Leadership − The team identifies leadership qualities and takes a note of effective and emerging leaders in the organization.
Resource Management − The team evaluates the resource management styles of the employees.
Teamwork − The team underscores team performance of individual employees.
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
1. Register for guest massage- This register keeps all the special massages of the entire guest. Massages could be request for 2nd service, laundry, guestroom cleaning etc. 2. Baby sitting register- The housekeeping normally provide baby sitter to the guest. Request for this service is filled up in this and appropriate service is giving. 3. Log book – it has the instructions given to the staffs of the next shift are write. 4. lost and found register- In housekeeping office records of all the lost and found are registered in register where the article name , description where found name are written in details. 5. Key control register- This is one of the most important at housekeeping control desk. It is the part of key security system to be followed by the housekeeping department. Each employee who has taken the key have to sign this before taking the key and also sign the register after the hand over of keys. 6. Memo book- This contains the records of all the pe