Program Outline: Induction of Mr.

Santosh Chand Bhartiya

Learning Objectives:

• Understand Radisson Hotel Varanasi as a Unit.

• Familiarize with the Guest Service Standards
• Feel the work culture of the Property
• Know the location of Guest Facilities and Employee usage Areas
• To understand her role with respect to other departments

Date Department Activity Objective Essential Learning Outcomes

11th May’10 • To understand the basic • Hierarchy of the Department
Front Office Introduction functions of FO. • Number of Rooms
• To understand the • Types of Rooms
interdepartmental co- • Tariffs of all rooms
ordination with FO. • Type of Clientele
• Competition Hotels in the City
• Location of Business centre and various rates
• Location of Health Club and facilities in the Health
Club
• Rates prevailing in the health Club
• Various Guest Reward Programmes
• Internal Customers
• Type of Keys used
• Travel Desk Facility
• Medallia
• Reservation System:
• Software used at FO
• The Club Lounge Timings
•
12th May Food &Beverage Introduction • To understand the basic • Hierarchy of the Department
functions of F&B • Names of various F&B outlets and the no. of covers
Service they can accommodate
 • Details of Banquet Halls and their capacity
• The Great Kabab Factory Concept
• R The Lounge Concept
• Club Lounge Concept
• Details about Sunflower Café and the meal periods
• Oakwood Bar Timings
• Pastry Counter at the R The Lounge
• Various cake prices
• F&B Discount Policy
• Details about Prestige club and the facilities that the
member gets
13th May Housekeeping Introduction • Impart operational • Hierarchy of the Department:
knowledge on the • List of amenities in the guest rooms
Property that • List of Linen in Guestrooms and Bathrooms
would be of use in • Various Chemicals used for cleaning purposes
her respective area. • Various Guest Facilities in the Rooms
• Meaning of Privacy Please and Make my room
Door Knobs
• Various other Door Knobs
• Laundry facility
• Various Mini Bar Amenities
• Difference in the Three types of rooms
• Common complimentary items in the room
• Uniform Room timings
• Linen Exchange Procedure

14th May F&B Production Introduction To understand the basic 1. Hierarchy of the Department
functions of Food 2. Different Kitchens
Production 3. Timings of different Kitchens
4. The Great Kabab Factory Display Kitchen and
Concept
5. Different sections of the kitchen and their
location
6. No. of freezers in the kitchen and their uses
7. Things to be specially taken care while entering
into a kitchen
8.
15th May Security Introduction To have an overview of 1. Hierarchy of the Department
(1st Half) Hotel’s Safety & Security 2. No. of Fire Extinguishers and their location
3. Fire Fighting:
4. Emergency Route
5. Safe assembly area
• Fire alarms and their location

(2nd Half) Engineering Introduction • To understand their role 1. Hierarchy of the Department:
in Engineering 2. Different Section in the Department:
3. Procedure of Complaint Handling
4. No. of Generators and their capacity
5. Smoke and Fire Detectors and their location
6. Use of Water Sprinklers and their location
7. Usage of A.C. Control Panel
8. No. of A.C. plants
9. Various types of units of A.C. placed and their
location
10. Various dimmers in the guest area and how to
operate them
11. Details about Fire Control Panel
12. Ways to save electricity and hence electricity
cost
13. Air & Water pollution control system
14. rain Water Harvesting

17th May Finance, Introduction • To understand the basic • Hierarchy of the Department
(1st Half) Purchase & functions of these • Various process for cash handover and cash receiving
Stores depts.. • Role of Night Auditor
• To understand issuing, • Systems & procedures between F&B Service and
indenting procedures Front Office
• Systems & procedures between Front Office and
Accounts
• How they receive the bills?
• Night audit process-overview
• Different type of currencies and which all currencies
we are authorized to change and how to change
currencies and for which guest
• What is direct payment, what is credit card, how to
handle credit card, important aspects of credit card,
precautions while accepting credit card, type of credit
 card and so on
• What is city ledger? Terminology of city ledger,
check and balances
• What is paid out? Conditions of paid out,
• What is allowance voucher? Under which condition
allowance voucher been made? Who all are authorize
to give allowance
• What is Food Cost?
• Ways to control Food Cost
• Billing Procedures and Problems
• Hierarchy in the Purchase Department
• Location of the Receiving area
• Procedure of receiving goods
• Difference between Stock and Non-Stock items
• Different types of Store
• Hierarchy of the Stores department
• What are Perishable items and Non Perishable items?
• How are Perishables and Non Perishable items
stored?
• Method of inventory in the stores

(2nd Half) IT Introduction • To understand the • Hierarchy of the Department

different software • Various Software used and for what purpose
used in the Hotel • No. of Servers and its utility
• Details of Internet facility
• Rates for getting the internet facility in the room
and in the Business centre
• Paging system and how to page for someone
• No. of Computers and Hardware