Hotel Management Class 06

Class Notes – 6              

Housekeeper cum Cook

Carry out basic housekeeping services :- • Describe different areas of a house. • Describe the processes of sweeping, dusting and mopping using traditional methods as well as using appliances. • Discuss the steps of tidying up different rooms in a house. • Explain the process of bed making. • Discuss the method of cleaning the bathroom. • Explain the operation and maintenance of various household appliances such as vacuum cleaner, AC, etc.

Carry out basic laundry :- Discuss how to sort clothes as per types of colour, fabric and texture for washing • Explain the operation of the semiautomatic and automatic washing machines. • Explain the method of washing and drying different types of clothes/ fabrics using appropriate products manually as well as using semiautomatic/ automatic washing machine. • Discuss about different types of irons and their operation and maintenance. • Explain the methods of ironing different types of clothes/ fabrics. • Describe the method of organising different types of clothes/ fabrics.

Routine Cleaning of the Kitchen, Utensils and Equipment:- Explain the way to prepare a daily/ periodic cleaning routine. • Discuss the steps of cleaning the kitchen walls, floor and ceiling. • Discuss the steps of cleaning and sanitising the kitchen countertop, cooking stove, cabinets and the sink. • Explain how to clean kitchen appliances, utensils and tools with the appropriate cleaning agents • Discuss various ways of storing different types of utensils. • Explain the ways to keep the kitchen safe and hygienic

Carry out household cooking services :- Discuss the elements of the balanced diet and meal planning. • Explain how to prepare a list for grocery items based on existing stock and meal plans. • Explain the basics of cooking different types of food. • Discuss how to use/ operate and maintain various kitchen tools, equipment, appliances and utensils. • Explain how to prepare different dressings, sauces, pickles, puree etc. • Explain storing and preserving various types of cooked/ half cooked dishes. • Describe hazards and safety measures that should be kept into mind while working in the kitchen

Provide basic table service during meal time :- • Explain how to lay and decorate the dining table prior to serving meals, cocktails etc. • Discuss about various types of serve-ware, their uses and how to present food and drinks in them. • Discuss etiquettes, rules and principles about serving the meals and beverages. • Explain how to develop and maintain a hospitable environment during the meals. • Explain how to manage (store/ discard) leftover food. • Explain how to maintain hygiene while serving the meals.

Display Standards of Hygiene and Work Etiquettes :- • Explain how to communicate effectively with employer, co‐workers, the family and others. • Describe how to practice ethical behaviour, positive outlook and personal integrity. • Discuss the method of dressing professionally, maintaining personal hygiene and grooming. • Explain gender discrimination, gender equality and various ways of being gender sensitive. • Discuss the provisions of Sexual Harassment of Women at the Workplace (Prevention, Prohibition and Redressal) Act, 2013. • List health and safety requirements of the PwD (Persons with Disabilities). • Describe the rights, duties and benefits available at workplace for PwD. • Explain the procedure to report various issues (e.g., sexual harassment, infectious disease, health issue to the appropriate authority). • Describe how to recognize indicators of harassment and discrimination based on gender, disability, caste, religion, colour, sexual orientation and culture • Discuss about personal, social and telephone etiquette. • Explain the ways of managing time

Maintain a Clean and Secure Working Environment:-

• Explain how to identify unsafe conditions and hazards in the households/ workplace, and various safety measures to deal with them. • Discuss the various responses to different emergency situations/ hazards • Describe the causes of fire and the various fire extinguishants. • Describe how to carry out first aid, ABC procedure and CPR (Cardiopulmonary Resuscitation). • Explain environment friendly practices to minimize pollution of air, water, noise, earth etc. • Describe different types of waste, their segregation, and applying 3 Rs (reduce, recycle and re‐use) of waste management. • Discuss the methods of keeping the workplace bugs/ germs/ rodent free. • State the importance of conservation of energy and materials.

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