1.

SUPERIOR ROOMS (125)

2. EXECUTIVE ROOMS (39)
3. EXECUTIVE SUITE ROOM (5)
4. HAND CAPED ROOMS (2)
5. GYM ROOM (1)
 Breefing about pervious day rooms cleaning.
 Guest complaints check -out time room done
 Floor supervisor issue room cleaning list/key.
 Collecting fresh linen laundry.
 Setup the room cleaningtrolley.
 Cleaning corridor grills and vaccum cleaning
 8.30 start to cleaning room check out rooms.
 Enter the room check min bar ,tv
 Collecting soil-linen in bed / bathroom.
 Collecting garbage in dustbin and all surrouding places
 Cleaning glasses, window, sink, coboard-mirror,
 Dusting all areas in room ,sitting table,telephone,chair.
 Lost found items kept in trolley , inform the supervisor
 Mainting time on log book cleaning done.
 Taking fresh linen in trolley to make room.
 Making bed and bath room ,washbisin,W/c.
 Replenishment of guest supplies Aminites.
 Last vaccum cleaning in room.
 Storing total garbage.
 Hand overing dirty linen in laundry.
 Breefing about room cleaning & lost and found.
 NOT touching guest luggage /trolley.
 Fast cleaning the room.
 Making bed and bathroom ,sink.
 Cleaning glasses, window, mirror.
 Spraying on bed & corener places.
 Collecting garbage in Dustbin
 Placing the guest supplies aminites
 Damage in room passing information EG
 Vaccum cleaning in 6 floor (2 hours)
 Helping the GRC ‘sir’ about room leaning .
 Evening time , guest laundary giving to room.
 Night shift__TURUNDOWN service.
 Marriage group rooms taken list items.
STAIN METHOD CLEANING PROCEDURE
 Absorb color dishwashing
 Food
 Absorb salt water handful
 Wine
 Hair spray in towel 2 sec.
 Ink
 Soak in cold water.
 Blood
 Soak in warm water 10
 Coffee/milk minutes
 Gum  Soak in ice water
 10 BRAND ALCOHOL
1. JINRO
2. RICARD
3. BARCARDI
4. ABSOLUT VODKA
5. CHAMPAGNE JOUET
6. 1800
7. CROWN ROYAL
8. JIM BEAM
9. 360
10. MARTINI/ROSSI
 TEA RS ;195 COFFEE RS ;225
 MASALA TEA  AMERICAN
 GINGER TEA  CAPPUCCINO
 CARDMON TEA  EXPRESSO
 SOUNP TEA  DCAFFEINATED
 LEMON GRASS TEA  FLAVOURED
 PUDINA TEA  CARMAL
 SULEMANI TEA
 GREENAPPLE ICE TEA
 GLASSES/SIZES DRINKS
RED WINE (larger)  Pinot noir,syrah.
WHITE WINE (smaller)  Chardonnay,sauvignoblac.
FLUTE GLASS (tall)  Champagen ,bellini.
COCKTAIL(large mouth)  Martain;s ,brandy alexen
HIGH BALL (large)  Dark N stormy ,bloodmary .
LOW BALL ( short)  Oldfashioned, white russian.
MARTINI(largebowl)  Vodaka , juices.
 ACT polietly /never argue
 Make him cool/releaxes
 Behaving rudely call sercurity
 Never try to interup the guest.
 Try to help the gusest to walk
his room &make to sleep.
 Guest can pay bill on morning
 or check out time can
settlement bar bill
SWEET& HOT
1. POPCORN

2. MINI –SOMASA

3. SPRING ROOLS

4. SANDWHICH

5. PIZA ;VEG/NONVEG

6. CHICKEN KABBAB

7. MUTTON KABBAB

8. PRAWNS
/FISHFINGER
9. HOT CHIPS,CHEESE
 its small bar & complimentry drinks provide to guest
 17 covers to have sitting tables and sofa.

 Evening time Baker item are kept in Tenking bar.

 Cool drinks & juices provided its charge able to guest

Garnish of drinks
 Cherries _ No alcoholic drinks.

 Olives_ vodaka ,martin.

 Whipped creame _hot drinks / coffee.

 Banana- Liquers drinks.

 Berries _ Cocktail drinks to make stick.

 Coffeebeans _3 drops in coffee( HEALTH&

WEALTH, HAPPINES,)
 MORNIG SHIFT 7AM TO 1PM
1. Whipping cutlery, crockery, glass, tryes ,(10.30 pm)
2. Table setup of luch 10.30 to 12.00pm.
3. Arrange crockery, cutlery ,glasses in retaurant( 30)
minutes , remaning timing cleaning buffcounter.
4.
 Breffing about dinner menu,/ alcoholic menu
 Complaints by luch service.
 No packs and No group guest , No booking table
 Clearness by guest table
 Mornig break fast arranging the plates .
 Top of plate kept honey,
orange,jam,strawbeery,butter,&white sugar
/brown sugar
 Making prymaid nakin in all tables.
 GUEST DETAILS & information.
 Filling reg- card in room no files.
 Guest wakeup calls ./ swimming towels.
 Break fast in IRD office/ news papper in rooms
 BUSINEES HOTEL TARGET
HEARTBEAT
TARGET

• OSAT • 85 • 88
• MR • 83 • 90
• PH • 46 • 60
BREFFING about room status& revenue.
Handling check-out luggage.
Collecting extar room keys in all floor.
Filling water bottles in refrigerator.
Writing AND in log book.
Welcome drinks giving to group member
Expaning the banquet hall of booking guest.
Taking pics for groupmember hotel camer
Check-in/chec-out procees.