Hotel Management Class Notes 05

                 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

Restaurant table service refers to the different ways in which food is presented and served at the table and the objects used at the table.

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 minimise 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.