hi im new to hr world. im working as an hr exe in hotel. i need to know what is s.o.p. in hotel industry. can any body help me out by providing necessary information abt sop.
From India, Pune
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5From India, Pune
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Hi Gaurav, Find enclosed one of the material on Employee Stock Options Plan (ESOP).. Hope it will help you to understand the things related with ESOP in a clear manner.. Regards, Amit Seth.
From India, Ahmadabad
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From India, Ahmadabad
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Hi,
As per your question, I think you are asking about Standard Operating Procedures (SOP), which is what you want to know, I assume. SOP is internal, and the same has to be understood by an internal employee; outsiders can't suggest an SOP for your hotel.
Try to understand your company's requirements. See where the time is consumed the most, how you can expedite a particular process, why a specific process takes more time, and which processes are outdated and can be discarded.
Understand the pulse of your business, critical areas of the business, areas of urgency. When you collect all this data, you can create an SOP. You can gather this data either from the operations team or from daily complaints reported by employees.
You can also get data by understanding the needs of employees in terms of operations and not from an HR perspective. Understanding the supply chain will help you develop a better SOP.
Hope this information is relevant and useful.
Thank you,
Octavious
From India, Mumbai
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As per your question, I think you are asking about Standard Operating Procedures (SOP), which is what you want to know, I assume. SOP is internal, and the same has to be understood by an internal employee; outsiders can't suggest an SOP for your hotel.
Try to understand your company's requirements. See where the time is consumed the most, how you can expedite a particular process, why a specific process takes more time, and which processes are outdated and can be discarded.
Understand the pulse of your business, critical areas of the business, areas of urgency. When you collect all this data, you can create an SOP. You can gather this data either from the operations team or from daily complaints reported by employees.
You can also get data by understanding the needs of employees in terms of operations and not from an HR perspective. Understanding the supply chain will help you develop a better SOP.
Hope this information is relevant and useful.
Thank you,
Octavious
From India, Mumbai
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SOP – Its called Standard Operating Procedures
SOP has to be prepared by each departmental functions and notifying the concerned employees as to how the hotel policy and procedures to be followed to ensure a guest stay is more comfortable.
I am just giving a small example :
Mr. X is a guest & he is staying in your hotel and he placed an order for coffee in the RSOT Cabin.
RSOT's work starts as soon as the intercom rings and this assignment will get over only after clearing the vessels from the concerned guest room. Eventhough a coffee order sounds very simple, here is the SOP plays the major role and the RSOT have to follow a certain follow ups involving other department personnel to deliver this coffee to the particular guest on time.
Here the other department personnel of Service Department & Kitchen Department will have a separate SOP as far as their department functions are concerned.
SOP's have to the prepared by the concerned HOD's
Trust this is clear.
Satish
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SOP has to be prepared by each departmental functions and notifying the concerned employees as to how the hotel policy and procedures to be followed to ensure a guest stay is more comfortable.
I am just giving a small example :
Mr. X is a guest & he is staying in your hotel and he placed an order for coffee in the RSOT Cabin.
RSOT's work starts as soon as the intercom rings and this assignment will get over only after clearing the vessels from the concerned guest room. Eventhough a coffee order sounds very simple, here is the SOP plays the major role and the RSOT have to follow a certain follow ups involving other department personnel to deliver this coffee to the particular guest on time.
Here the other department personnel of Service Department & Kitchen Department will have a separate SOP as far as their department functions are concerned.
SOP's have to the prepared by the concerned HOD's
Trust this is clear.
Satish
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The term SOP stands for Standard Operating Procedures.
This is done to ensure consistency in service and product delivery to the guest, i.e., each guest in the hotel gets the same kind of services pertaining to the task.
For example, service tea requires breaking down the steps and designing the operating procedure accordingly. Sample SOP of Kitchen is as follows:
Standard Operating Procedures
Personal Hygiene
PURPOSE: To prevent contamination of food by foodservice employees.
PROCEDURES:
1. Follow the District Employee Health Policy.
2. Report to work in good health, clean, and dressed in clean attire.
3. Change apron when it becomes soiled.
4. Wash hands properly, frequently, and at the appropriate times.
5. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
6. Do not wear artificial fingernails or fingernail polish.
7. Wear single-use gloves.
8. Do not wear any jewelry except for a plain ring such as a wedding band.
9. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn.
10. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove.
11. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. Only drinks that have covered lids and straws may be consumed in these designated areas.
12. Taste food the correct way:
- Place a small amount of food into a separate container.
- Step away from exposed food and food contact surfaces.
- Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting.
- Wash hands immediately.
13. Wear a hair net while in the kitchen.
14. Before working on the serving line, employees will check appearance:
- Hair should be neatly arranged.
- Clothing and apron should be clean.
- Make-up (if worn) should be fresh.
MONITORING:
The foodservice manager will inspect employees when they report to work to ensure that each foodservice employee is following this SOP.
CORRECTIVE ACTION:
Retrain any foodservice employee found not following the procedures in this SOP.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will record in personnel records any personal hygiene issues with an employee.
From India, Gurgaon
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This is done to ensure consistency in service and product delivery to the guest, i.e., each guest in the hotel gets the same kind of services pertaining to the task.
For example, service tea requires breaking down the steps and designing the operating procedure accordingly. Sample SOP of Kitchen is as follows:
Standard Operating Procedures
Personal Hygiene
PURPOSE: To prevent contamination of food by foodservice employees.
PROCEDURES:
1. Follow the District Employee Health Policy.
2. Report to work in good health, clean, and dressed in clean attire.
3. Change apron when it becomes soiled.
4. Wash hands properly, frequently, and at the appropriate times.
5. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
6. Do not wear artificial fingernails or fingernail polish.
7. Wear single-use gloves.
8. Do not wear any jewelry except for a plain ring such as a wedding band.
9. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn.
10. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove.
11. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated. Only drinks that have covered lids and straws may be consumed in these designated areas.
12. Taste food the correct way:
- Place a small amount of food into a separate container.
- Step away from exposed food and food contact surfaces.
- Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting.
- Wash hands immediately.
13. Wear a hair net while in the kitchen.
14. Before working on the serving line, employees will check appearance:
- Hair should be neatly arranged.
- Clothing and apron should be clean.
- Make-up (if worn) should be fresh.
MONITORING:
The foodservice manager will inspect employees when they report to work to ensure that each foodservice employee is following this SOP.
CORRECTIVE ACTION:
Retrain any foodservice employee found not following the procedures in this SOP.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will record in personnel records any personal hygiene issues with an employee.
From India, Gurgaon
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Hi,
I am a hotelier and a freelance trainer for the hotel industry. If you would like to know more about SOP (Standard Operating Procedures/Standard of Performance), I can email you the details.
Regards,
Johnny
From India, Madurai
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I am a hotelier and a freelance trainer for the hotel industry. If you would like to know more about SOP (Standard Operating Procedures/Standard of Performance), I can email you the details.
Regards,
Johnny
From India, Madurai
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