Hotel and Lodge Monika1

Stock Control - application and evaluation

2010-06-21T05:41:00.000-07:00

Examples might include:

* A business that is growing will need to review its re-order and buffer stock levels, and the frequency and size of orders

* Look out for seasonality in a business; larger or more frequent orders may be needed in busy times

* If the supplier is having trouble supplying goods on time, the firm might need to re-order at an earlier point (or seek a new supplier!)

*Does the firm have a back-up supplier in case of delays?

* Could small additional orders be made with a supplier as a stop gap if the firm’s stock runs out suddenly? Note - these orders would be more expensive because of extra transport costs and lower discount level

Stock

2010-06-21T04:41:00.000-07:00

When you are preparing for a stock take you need to know all the factors that involves stock take and have a influence on the end of the day.

The factors of Stock

1. Environmental ( Staff, time and date)
2. Purchases and sales ( Documentation)
3. Stock preparation
4. Stock count

The environmental factors goes hand on hand with planning and preparation of stock take.
1. People ( You need to inform your staff and customers )
2. Time
3. Date
4. Space

Types of stock

1. Equipment (Capital)
2. Furniture
3. Operating stock

Stock control

1. In store room - Purchases
2. What is sold - Sales
3. Still in use - On hand

The different types of documentation that you use to process a stock control is forms and sheets like, order forms, delivery, issue/journal forms, reduction reports, stock sheets etc.

To improve efficiently of preparation of stock take, always confirm with your stock supplier that there are no deliveries during stock take.

It is important that you familiarize yourself with your stock and your stock sheets. You must also make sure that the stock sheets contains the right information about a item.

Stock take sheets information contains

Description, quantity, stock count and total

Stock sheet

Description,unit size, price, open stock, purchases, Issue, spoilage, closing stock, actual and value.

The storeroom where you keep your stock must always be secure, dry and organised.

Slide show ( Will upload soon ) !!!

First Aid

2010-06-04T04:41:00.000-07:00

Last week I've done my Level 1 of first Aid. I have learnt a couple of skills and procedures to follow in case of an emergency. In a hospitality industry it is necessary to have first aid, because you come in a lot of situations where there is emergency's.

The procedure that you need to follow when you approach a person that needs help is:

1. Hazards
Look around you if there is any hazard that may affect you and your patient
2. Hello
Introduce yourself to the patient and ask permission to assist him/her, ask the
Patient questions so that you can determine if the person is conscious or not.
3. Help
Call the emergency services
4. Airway
Make sure the patient’s airway is open and that there is no possible airway
Obstructions
5. Breathing
Look, listen and feel
If not breathing do rescue breathing
6. Circulation
7. Stop severe bleeding
Direct, pressure points or elevating.

The CPR process

C - Cardio
P - Pulmonary
R - Resuscitation

1. Open the airway (only in the sniffing position) and do 2 rescue breaths
2. The chest must rise when doing rescue breaths
3. Do 30 chest compressions
4. Press 4-5cm deep
5. Landmark - in the centre of the breastbone
6. Shoulder over the patient and keep the arms straight
7. Ratio of compressions: rescue breaths is 30:2

How a fire extinguisher works

2010-05-18T05:35:00.000-07:00

Fire prevention training

2010-05-16T22:57:00.000-07:00

Friday was a very interesting and fun day. Friday morning Chef Edward was facilitating us with the theoretical part of fire prevention.

Our establishment’s procedure on discovering a fire is:

Step 1
Stay calm at all times. You must make sure you have the following information:
* Where the fire is?
* What type of fire it is?
* How big the fire is?

Step 2
Raise the alarm

Step 3
Inform the manager on duty and the head of department

Step 4
If small fire, use appropriate fire extinguisher.

Step 5
If you can not tackle the fire, immediately evacuate according to company's procedures and assist guest on further.

Step 6
On your way out close the doors and windows and switch off any electrical equipment.

Step 7
Evacuate to designated assembly area.

Equipment

Signage,Peramedic vests, Paramedic helmets, Airtex jackets, Fire-fighter helmet, Bibs, Safety shoes and boots, Bunker boots, Bunker gear, Bunker kit bags, Grass fire mask, ESS goggles, Uvex safety goggles, Nomex flash suit, Kermel clothing, NOmex Heat resistant gloves, Balaclava's, Evacuation caps, Evacuation plans, Gloves, Hard hats, Road cones, Red flag etc.

Fire extinguishers

Carbon dioxide - These are used on electrical fires as well as fires involving flammable liquids and gasses, such as petrol, butane and cooking oil.

Fire blanket - These are used on small fires, and if someone's clothing is alight and they work to smother the fire by depriving it of oxygen.

Powder - These are used on electrical fires, as well as fires involving flammable liquids and gasses. They can also be used on fires involving wood, paper, rubber and plastic.

Foam - These are used on fires involving flammable liquids and gases, such as petrol, butane and cooking oil.

Fire hose - These are only used on fires involving wood, paper, rubber and plastic, not on any other type of fire.

Friday afternoon we went to the workshop to do our practical in fire fighting, it was lots of fun. Heino,Sieg,Wesley and Ed showed us how to start the pump and the procedures to follow.

Parents day on the 29 April

2010-05-12T02:42:00.000-07:00

On that day we had a parent’s day for all the 1st year students. The morning we set up the hall with all the equipment for example computer, projector and screen so that we can show a slideshow of the students.

Our 2nd year Hotel students set up a coffee station that involves cups, saucers, teaspoons, hot coffee and water, warm milk and the sugar/tea container. Throughout the day we checked that the coffee station is stocked up and if it is clean and in order. After that I welcomed the parents by the reception area in a friendly and appropriate manner and referred them to the Piccinni's hall.

After all the speeches the parents went for a game drive and tour and then our students set up the lunch area with plates, cutlery, crockery, juices, condiments and shaving dishes with spoons.

We served lunch and also checked on the serving area that everything is enough and in order.
Afterwards we greeted the parents and wished them a safe journey back home.

All of this then ended up with cleaning and putting equipment and all dirty cutlery and crockery in the kitchen or in the appropriate places.

Workbooks

2010-04-22T01:39:00.000-07:00

Yesterday I completed my workbooks of Accommodation Operations and Services. A workbook basically test your knowledge on a specific module, it helps a lot when you need to prepare for a test, because the workbook summarize all the work in one piece. I like to do workbooks because it covers all your Knowledge requirements that I need to know to complete the module. Sometimes it can be a bit tricky but then I just go back to my Learner guide that helps me to find the answer.

Guest service

2010-04-18T01:48:00.000-07:00

On Friday's and Saturday’s we are doing guest service.
We get a list of all the chalets that is checking in and we go to each of the chalets.
We first greet the guest in an appropriate way. We then ask them questions like: Was the chalet clean? Is there any problems? and etc.
If there is a complaint or faulty electrical appliances then we immediately apologize and then deal it immediately. You either going to report it to the supervisor or the maintenance team.

Teamleader

2010-04-18T01:31:00.000-07:00

On the 15th I was an assistant team leader with a team leader of the chalets.

The responsibilities of a team leader are as follow:

1. Check that all you cleaning ladies has attended
2. Explain to them all the duties of the day and the schedules.
3. Make sure they have everything they need for example their chemicals, materials and equipment.
4. Make sure they are at the correct chalets/rooms
5. Spray the necessary chemicals for them on items that is necessary for example oven cleaner in the oven and etc.
6. When they do need help to clean then you help them.
7. After they cleaned you go and check if everything is in working order and clean.
8. If there is a crises or problem then the team leader must report it to the supervisor and handle the situation.
9. The team leader constantly do guest service and ask guest if everything is fine.

Chemical storeroom

2010-04-18T01:09:00.001-07:00

On Wednesday's we go the chemical storeroom to prepare for the following day when all the cleaners come and get their chemicals for the week.

Basically the first thing we do is we check what chemicals are low on hand, then we put our protective clothes on that contains of an apron, hand gloves and mask.
We go through all the empty bottles to make sure it is clean. We then started to prepare the chemicals by mix some of the chemicals with water. After mixing we fill up all the different chemicals in their specific bottles/containers. We then make sure the bottles are dry on the outside and clean. We put the chemicals separate from others chemicals.

After all of this you make sure the storeroom is clean and then write all the stock that you have used on the stock sheet.

How to deal with a lost item

2010-04-18T00:49:00.000-07:00

In the housekeeping department you deal with a lot of lost and found items. When you find a lost item then you must put the item in a plastic bag or container. On a piece of paper you write the date, time, chalet/room number, description of the item and the cleaner’s name.
You then take the item to your supervisor and they write the details in a lost/found book that is kept in their office.
They take the item and store it in the lost/found storeroom and lock it.

I've dealt with a couple of request that the guest phoned and asked for their belongings. If you have it then you asked them what is the item, colour and etc.

You asked them how would they like to have it, they can either come and fetch it themselves/family member or we can post the item for them, we then give them our banking details so that they can pay the fees of posting. We then take their information for the post. After their faxed their proof of payment then we post the item to them.

Journals and Invoices

2010-04-14T01:02:00.000-07:00

Yesterday I journal materials and equipment to different departments. What happens is that when the cleaner comes and issue materials or equipment then we write it on our issue sheet and then on the end of the week we journal the expenses to the department and then the amount will be submitted on their account.

I've done a couple of invoices, first you go to the storeroom and make a list of all the equipment and materials that is low on hand and needs to be stocked up. You then sort them under each supplier that you need to contact and place the order. You take your invoice book and open a new order for them. You write the date, department, your name and the supplier with their contact number. You contact the supplier and tell them what you need. After they took you order you tell them your order number that is on top of the paper, they put the number on their invoice.

When they come and deliver the order you placed then you check the stock for condition, the correct quantity and correct product. You sign on their invoice with your name and date.

The invoice book is a triplicate with a white paper, green paper and a yellow one. You write all the details of the product on the paper: the quantity, product, cost and your organisation's stock codes.

You make a copy of the supplier's invoice and attached it to the white paper. The white paper usually goes to the supplier or we file it. The original invoice must be attached to the green paper and the HOD's of the suppliers must sign to authorise the order. The green paper with the invoice goes to the head office to the creditors department so that they pay the supplier for the stock.
The yellow paper stays in the invoice book for future reference.
After everything is done then the stock controller must put all the stock in the appropriate places and she must put the stock on the stock system.

"Pakstoor Sales"

2010-04-04T01:57:00.000-07:00

While I'm in the Housekeeping department I noticed that there wasn't a complete and satisfied system and procedure for all the sales of the second hand equipment, linen, crockery and etc. So I then designed a system for the staff that they must follow when they are selling stuff.

I made a list what they must fill in for example information like, date, receipt number, amount and the signature to approve the sale.

*I gave them a triplicate receipt book.
*The first page they must fill in the necessary information and signature from the HOD, then the page must go to the buyer.
*The second page must be teared off and filed with the list for reference.
*The third page stays in book for future reference.

When the list is full then all the money must be paid in by the head office and then the person who took the money must sign for the correct amount. The receipt of the amount paid in must be placed with the list and receipts in a file called “Pakstoor verkope”.

The receipts must be accurate and the correct order 1, 2, 3 etc, if there is a mistake and the the receipt must be cancelled then there the reason must be stated on the receipt and signed by HOD.

All the money is kept in the safe with the list.

The reason why I designed this procedure is because before there was no correspondence on any sales and no tract was kept on money.

I feel very satisfied with my plan and hope it will be followed and be successful.

How to deal with an angry guest

2010-04-03T02:28:00.000-07:00

Yesterday we had a situation where the reception gave guest the wrong keys of their chalets and they are on they way to the chalet. So then me and Christene went to the chalet and waited for them there. When they arrived we told them about the whole situation and immediately apologize to the guest.

We told them that they must follow us to the reception to get the correct keys. When we arrived at the correct chalet the lady seems to be very irritated and angry. So I apologize to her and told her that we will follow the situation up and correct it immediately. But the whole time I stayed calm and friendly.

Here are some 6 steps that I personally developed:
1. Say Sorry and apologize
2. Make It Right
3. Make Sure They Are Happy
4. Follow Through – Make sure you follow through on the actions you agree to take.
5. Offer Them a Reason to Come Back
6. Improve

Adriano's house

2010-04-03T01:48:00.000-07:00

On the 31/02 me and Christene went to the owner of Sondela (Adriano's) house to check on the cleaners if everything is clean and in order as the way he wants it. It is important to check if everything is still in working order for example: Light bulbs, Plugs and taps.

You must also check for cleanliness on walls, floors, bookshelves and under furniture.
I'm a very organised person and for me everything must be perfect and in place.

The following key points must be checked on:
1. Is the beds made up according to company's standards?
2. Is all electrical equipment in working order?
3. Are the floors and walls clean and free from stains?
4. Is the furnisture on the correct spots?
5. Is the bathrooms clean?
6. Are there clean linen and towels in the cupboards?
7. Does the bathroom have clean towels?
8. Is all amenities in place and in a good condition?

etc.

Answer a telephone

2010-03-30T03:49:00.000-07:00

Today I'm in charge of the admin office, my responsibility for today is to answers all telephone calls and then deal with the enquiries of request in a appropriate way.

Here is some good telephone etiquette:

1. Answer within 3 rings
2. Smile when you are answering it change your tone of voice
3. Answer by saying your companies name, your department and your name
4. Say How can I assist you/how may I help you?
5. Listen carefully
6. Dont let anything take off your concentration and think about the situation
7. Speak in a loud and clear manner
8. Use the appropriate language
9. Always be friendly
10. Give your feedback
11. Make sure you have the correct information
12. In the end say have a nice day and thank you.

Whenever you feel that you can’t assist a customer and that you are not the appropriate person then you must handled it to a more senior person or refer it to the appropriate person.

Inventory

2010-03-25T02:56:00.000-07:00

Today I designed an inventory for a new Makhato lodge, I basically checked all equipment, linen, cutlery, crockery etc. in the house and then typed it on a list that is going in their envelope when they are checking in. The guest then checks everything and make sure it is correct. It was quite challenging because you ...must put everything on the list and make sure that the right quantity is in the lodge.

Identify the resources to deliver an accommodation service

2010-03-24T04:55:00.000-07:00

Today I've learnt how to identify resources required to provide a service. I’m using an example on a staff building (office) that is not in a good condition and needs to be upgraded. The types of resources that you will need:
1. Manpower
Manpower is your staff. You need to know who are your staff and what is their
Responsibility. You must also have a plan and a schedule in action to prevent
poor performance.
2. Materials
You must identify the materials and see if there is materials in stock and if they
have everything they need.
3. Financial
When you are upgrading a building then your must have plan a budget for it and see
if it is possible or not.
4. Time
Time-management is very important. You must have a schedule for the staff. It is
important to do some research to see when is your establishment busy and when not,
you must also look at the time of the year so that you can see if the weather is
not going to have an influence in your work.
5. Management and control
You must follow up on the staff to see if the job is done in the correct way and
to control them on the job that is busy taking place.
6. Use of computers
It is always good to have a neatly typed plan and a design to show to management
what is your plan and how you are going to do it. It is neater and much more
Organised.

Weekend of 20-21 March 2010

2010-03-22T00:47:00.000-07:00

This weekend I've worked at the housekeeping department. Friday night we did Guest welcoming at their chalets. What we do is, we go to each chalet and welcome the guest and ask if everything if fine and in order. We asked the guest questions like, was the chalet clean and if the inventory is correct. If we do have problems then we immediately apologize and take immedial action. We then report the situation to the appropriate person for example maintenance or the manager on duty.

My responsibility for the weekend was the storerooms. The maintenance did their issues by me, the major stuff I've issued was a new fridge and 2 televisions.

I've enjoyed my weekend to work with the team and I also kept my ears open to hear if there was 'n problem and what happened there after. If it was a problem with housekeeping then I listened and followed up on the problem by Lucy our executive housekeeper.

Overview of a Hospitality Industry

2010-03-18T06:21:00.001-07:00

Today we've learnt how every department in a hotel/resort works together and cannot function without each other. There is a lot of documents and paperwork that must be completed to give a good service so that every departments know what their responsibility is and what must be done. To be able to give a good customer service you must know your company's policies and procedures. There are a lot of steps to follow so that you know everything is in order and that the other department can do their work. The departments that goes hand and hand is Reservations, Reception, Accommodation services and Food & Beverage service.

Food and Beverage department

2010-03-18T06:20:00.000-07:00

I've spent a few months at Piccinini's restaurant here at Sondela. I've enjoyed it very much, because I like to be very busy and organise. When you are working at a restaurant you must be very neat and organised. It is important to have a time schedule for everything you do, otherwise your customer service will be affected.

Accommodation services

2010-03-18T06:19:00.000-07:00

Housekeeping is a very important department in a hospitality industry. They have a lot of responsibilities and expectations. One of their responsibilities is , to make sure the hotel rooms/Chalets is clean and neat. In the other hand, their expectation is to keep their work up to a standard that is according to the establishment.

Frikkie Meyer school visit

2010-03-17T07:07:00.003-07:00

Assessor and Coaching course

2010-03-17T07:07:00.001-07:00

Sondela Academy gave us an opportunity to do an Assessor and coaching course. So when we have the qualification and we are qualified then we can assess a learner in the future or even coach them on something we know well. I’m still waiting for my results but it was surely an experience. I've learnt how everything works and what steps to follow on how to find someone competent or not yet competent.

Umkomaas Ocean View lodge

2010-03-17T07:06:00.003-07:00

Reception Operations and services

2010-03-17T07:06:00.001-07:00

Food and Beverage department

2010-03-17T00:18:00.000-07:00

Accommodation services

2010-03-16T23:59:00.000-07:00

Clean as you go !!!

2009-10-06T23:46:00.001-07:00

2009-10-06T23:34:00.000-07:00

Ek, Chane, Lana en Babara in Naboom toe ons 'n skool gaan besoek het. Ons het die matrieks meer vertel van SOndela Akedemie en die kursusse wat Sondela aanbied... Dit was die eerste keer wat ek saam met die 3 gegaan het en ek het glo hopeloos te veel gepraat , maar dit het baie goed afgeloop.

2009-10-06T23:05:00.000-07:00

Die chemikaliee stoor by SSB.
Soorte chemikaliee:
Multi purpose, Glass cleaner, Bathroom cleaner, Wood polish, Air freshner, Oven cleaner, Citro max ens.

Dis belangrik om altyd beskermings klere aan te he as jy met chemikaliee werk sodat dit jou uniform en jouself te beskerm.

Final exams

2009-06-02T04:51:00.000-07:00

I've did my final exams and got 82% for my pratical. It was the greatest cooking experience i've ever had. We had 4 hours to prepare a starter which was a mystery basket, main and desert. For my starter I made a salad with springbok cappacio, main - Kingclip fish, vichy carrots, patato dish with bechamel sauce. Desert - delicious chocolate mouse with mint and other suprizes....

Table set up....

2009-05-28T03:51:00.000-07:00

Egg flaurentine

2009-05-19T02:19:00.000-07:00

Egg flaurentine is a classical breakfast in france. Is toast, spinach, poached egg, bechamel and mozerella cheese

A chef's uniform

2009-05-19T00:30:00.000-07:00

The toque = It keeps hair up and out of the food, while absorbing some of the moisture from an overheated brow.
The jacket = In addition, there are two layers of protection from spills, splashes, heat and steam.
The side towel = To protect their hands while lifting hot items from the stove or oven.
The apron = Aprons are worn over the jacket and around midsection to protect the uniform as well as the Chef.
The trousers = A chef wears small checkered pattern trousers, that are effective in dishuising the inevitable stains, which develop while working.
The shoes = Hard leather shoes with slip - resistant soles are recommended, both for protection and support.
The necktie = Keeping the neck and throat protected from the exstreme fluctuations between the stovetops and the fridge's.

Guesthouse

2009-05-18T23:48:00.000-07:00

Here is a few pictures of how the guesthouse looks like. I love to work in there. In the guesthouse is 7 rooms. Each one of the is a 5star ***** room.

2009-05-18T02:50:00.000-07:00

From left : Chane , Barbara, Me , Robyn and Vinolia

Preparing food for students

2009-05-18T02:39:00.000-07:00

Knives

2009-05-18T02:31:00.000-07:00

This is our knive set
We mostly use the chef's knive which is the big knive.

Zebra

2009-05-18T00:40:00.000-07:00

I've never got the chance to slauter an animal. So one day Chef Edward taught us how to do it.

Reception

2009-05-18T00:13:00.000-07:00

This is picture of our student visiting the reception. They do the bookings of the facilities and activities...

First day at Wildlife centre

2009-05-17T23:47:00.000-07:00

In the first week we visit the different departments at Sondela. We went from the reception to SSB... The department I fall in love with was the Wild life centre. The people that are working there is so friendly and they show you how to feed the animals. Ive never feed a buck before and trust me that was fun...

Knife skills

2009-05-14T00:43:00.000-07:00

Always stand up straight
Your cutting board must be even with the table
Put a wet cloth under the board, so that it cant move
Put your thum behind middle finger

Cooking methods

2009-05-13T23:38:00.000-07:00

Boiling
Baking
Gratinating
Sauteing
Blanching
Shallow frying
Frying
Poaching
Grilling
Braizing
Roasting
Pot roasting
Steaming
Glazing

What is a chef?

2009-05-13T00:27:00.000-07:00

Somewhere between the innocence of the new pot-washer and the majestic indignation of the local tycoon ( who wants a special dinner tonight and you're booked solid) there is a harassed, tormented, overworked, underpaid, pitiful creature known as the "Chef".

The Chef is also the manager, the cook, the boss, and the supervisor. Chefs comes in all sizes, shapes, and conditions. You find them everywhere - upstairs, downstairs, at the stove, in the freezer, checking portions, repairing equipment , in the kitchen, in the restaurant, in the storeroom, in the office, or in the pantry.

A Chef is patience with a clenched fist, humor with fingers crossed, experience with scars on hands, imagination with a recipe, and a childlike trust in the honesty of guest.

A Chef has the work capacity of a computer, the energy of a lion, the curiosity of a cat, the lungs of an umpire, and the enthusiasm of a child at a circus.

2009-05-12T01:03:00.000-07:00

Pretty stuff from the guesthouse that we've made.
Its very delicious

2009-05-11T23:39:00.000-07:00

The first time I walked into the training kitchen 5 February, I thought that its going to be an easy job. But really it isn't. Chef's works hard and long hours. But being a chef is awesome!!!

5 star guesthouse food ( we call it fine dining)

2009-05-07T02:28:00.000-07:00

Cutting boards

2009-04-09T04:51:00.000-07:00

In our kitchen here at sondela we have 6coloured cutting boards.

White= Milk products
Red= Raw meats
Blue=Raw seafood
Brown=Cooked meats
Yellow=Raw poultry and chicken
Green=Vegables and fruits and nuts

My working station in training kitchen

2009-04-06T00:22:00.000-07:00

Hostex

2009-03-18T02:39:00.000-07:00

Ons was gister by Hostex in Sandton. Dit was 'n wonderlike ervaring om te sien hoe ander sjefs werk en dinge hanteer. Toe ons deur al die uitstalings geloop het,het dit my baie opgewonde gemaak. Ekt 'n paar idees gesien vir as ek eendag my eie restaurant of hotel wil oopmaak. Ek sal graag weer in die toekoms weer Hostex besoek. Ek kan nie wag vir die volgende fees wat ons gaan besoek nie.