Basic requirement of hospitality waiter and the grooming standard is explained in detail. etiquettes of waiter and the personal grooming also explained in details.
Staff etiquette & manners in hospitalityHarry Singh
This document provides etiquette and manners guidelines for interacting with guests. It discusses maintaining a smile and eye contact, keeping a distance of 2 feet while speaking softly, and avoiding unnecessary gestures. It also addresses posture, hand positioning, and not congregating in groups when guests are not present. When walking, guidelines include pacing evenly, giving right of way, and opening doors. Speech should be soft and polite in all areas. Anticipating guest needs, maintaining professionalism, and refraining from offensive habits are also covered.
Personal Hygiene & Grooming Standers of Hotel IndustryVasu Kumar
This document discusses personal hygiene and grooming standards for the hotel industry. It emphasizes the importance of proper hygiene, such as regularly washing hands, maintaining short and trimmed nails, and avoiding strong perfumes. Grooming standards include keeping hair clean and neatly styled, shoes polished, uniforms clean and ironed, and limited jewelry. The presentation stresses maintaining a professional appearance at work by smiling, listening, and avoiding behaviors like chewing gum or using a mobile phone. Overall, the document provides guidance on hygiene habits and grooming to meet industry standards.
This document provides guidance on etiquette and best practices for food and beverage service staff. It outlines how to properly greet and seat guests, maintain cleanliness and professional appearance, ensure sanitary practices, and display a positive attitude towards work. Key points include attending to guests promptly, maintaining good hygiene, wearing clean uniforms, developing teamwork and courtesy, and providing friendly, efficient service.
Importance of Grooming in Hospitality IndustrySubrata Mandal
This document discusses the importance of personal grooming and etiquette for professionalism. It covers topics like maintaining clean hair, nails, skin and teeth. For clothing, it emphasizes being neat, clean and well-ironed. It provides tips for both males and females on appropriate hairstyles, makeup, accessories and uniforms. Body language and nonverbal communication are important parts of interactions and can convey confidence, engagement or other impressions. Overall grooming and etiquette can positively influence how others perceive you.
This presentation discusses the importance of personal hygiene in the kitchen for food safety. It outlines proper procedures for hand washing, uniforms, and personal hygiene practices. Key points include washing hands before and during food preparation, wearing clean uniforms without jewelry, and maintaining good personal hygiene like showering daily and keeping hair and nails clean. Following these practices prevents contamination of food from people's bodies and actions. Proper hand washing involves wetting, soaping, scrubbing all surfaces for 20 seconds, rinsing, and drying with a paper towel.
The document provides etiquette and manners guidelines for hotel staff when interacting with guests. Some key points include: opening doors for guests as they approach; holding elevators and assisting those with disabilities or heavy items; allowing guests to proceed on stairs and not rushing past them; maintaining eye contact and personalizing conversations with guests by using their name; keeping a straight posture and not leaning or having unnecessary movements when speaking to guests; giving guests the right of way and opening doors when walking with or near them. The overall focus is on polite, respectful and helpful interactions that prioritize guest service.
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
Staff etiquette & manners in hospitalityHarry Singh
This document provides etiquette and manners guidelines for interacting with guests. It discusses maintaining a smile and eye contact, keeping a distance of 2 feet while speaking softly, and avoiding unnecessary gestures. It also addresses posture, hand positioning, and not congregating in groups when guests are not present. When walking, guidelines include pacing evenly, giving right of way, and opening doors. Speech should be soft and polite in all areas. Anticipating guest needs, maintaining professionalism, and refraining from offensive habits are also covered.
Personal Hygiene & Grooming Standers of Hotel IndustryVasu Kumar
This document discusses personal hygiene and grooming standards for the hotel industry. It emphasizes the importance of proper hygiene, such as regularly washing hands, maintaining short and trimmed nails, and avoiding strong perfumes. Grooming standards include keeping hair clean and neatly styled, shoes polished, uniforms clean and ironed, and limited jewelry. The presentation stresses maintaining a professional appearance at work by smiling, listening, and avoiding behaviors like chewing gum or using a mobile phone. Overall, the document provides guidance on hygiene habits and grooming to meet industry standards.
This document provides guidance on etiquette and best practices for food and beverage service staff. It outlines how to properly greet and seat guests, maintain cleanliness and professional appearance, ensure sanitary practices, and display a positive attitude towards work. Key points include attending to guests promptly, maintaining good hygiene, wearing clean uniforms, developing teamwork and courtesy, and providing friendly, efficient service.
Importance of Grooming in Hospitality IndustrySubrata Mandal
This document discusses the importance of personal grooming and etiquette for professionalism. It covers topics like maintaining clean hair, nails, skin and teeth. For clothing, it emphasizes being neat, clean and well-ironed. It provides tips for both males and females on appropriate hairstyles, makeup, accessories and uniforms. Body language and nonverbal communication are important parts of interactions and can convey confidence, engagement or other impressions. Overall grooming and etiquette can positively influence how others perceive you.
This presentation discusses the importance of personal hygiene in the kitchen for food safety. It outlines proper procedures for hand washing, uniforms, and personal hygiene practices. Key points include washing hands before and during food preparation, wearing clean uniforms without jewelry, and maintaining good personal hygiene like showering daily and keeping hair and nails clean. Following these practices prevents contamination of food from people's bodies and actions. Proper hand washing involves wetting, soaping, scrubbing all surfaces for 20 seconds, rinsing, and drying with a paper towel.
The document provides etiquette and manners guidelines for hotel staff when interacting with guests. Some key points include: opening doors for guests as they approach; holding elevators and assisting those with disabilities or heavy items; allowing guests to proceed on stairs and not rushing past them; maintaining eye contact and personalizing conversations with guests by using their name; keeping a straight posture and not leaning or having unnecessary movements when speaking to guests; giving guests the right of way and opening doors when walking with or near them. The overall focus is on polite, respectful and helpful interactions that prioritize guest service.
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
The document provides an orientation training for a front of house team. It outlines the roles and responsibilities of front of house executives which include greeting customers, answering requests, handling phone calls, maintaining records, and following up with customers. It discusses important skills like communication, problem solving, time management, and telephone etiquettes. It also covers grooming habits, uniforms, modes of communication, job knowledge, computer skills, discipline, and the importance of training and development.
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
This document provides tips for serving food and beverages in a restaurant. It recommends greeting guests with a smile, giving them time to look over the menu, double checking orders for accuracy, presenting food attractively and asking if guests need anything, scanning the area to ensure needs are met, and engaging guests with light conversation throughout the meal.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
Must have qualities of hotel Front Office associatesNuwan Darshana
Front office staff must maintain high standards of personal grooming and hygiene. They should be neat, clean, and well-groomed in both appearance and dress. Maintaining cleanliness through regular showering, brushing teeth, and shaving is important. Physical fitness is also essential as front office staff must stand for long periods each day without breaks. Staff should have a cheerful, smiling demeanor when interacting with guests but smiles should not appear plastic or forced. Good memory skills are valuable for remembering guest names and details, while proper etiquette, courtesy, and honesty are vital traits for all staff.
this slides discuss about the various staff in housekeeping department, their duties and responsibilities, hierarchy of the department, layout of the department, etc
This document outlines grooming standards and the importance of personal grooming. It discusses how personal appearance influences the opinions others form about an individual's professionalism, intelligence, and trustworthiness. Specific grooming habits that should be followed are then outlined, including keeping hair neat and trimmed, washing hair weekly, keeping nails short and clean, and maintaining good oral hygiene. The document stresses that grooming involves being clean and well-kept overall as well as specific aspects of one's appearance.
Ppt on industry etiquettes and hospitality conductsmanoj sharma
Tourism & Hospitality Industry Etiquettes and Hospitality conducts Etiquette and Manners While interacting with GUEST,
E-mail etiquette, Telephone etiquette.
A training for new staff who will learn....
*The importance of Personal Hygiene
and Grooming
*Hotel Grooming Standards
*How to wash hands correctly
For more hospitality trainings visit
www.foodandbeveragetrainer.com
The document discusses different types of service trolleys used in the hospitality industry such as carving trolleys, cheese trolleys, dessert trolleys, fruit trolleys, gueridon or flambé trolleys, hors d'oeuvre trolleys, liquor trolleys, room service trolleys, salad trolleys, and wine trolleys. It provides details on the purpose and use of each type of trolley. The document also discusses best practices for safely operating trolleys and warns of potential risks like tipping over on slopes or applying too much force.
- Greeting guests involves acknowledging them with a smile, welcoming them appropriately, and checking reservations.
- Napkins are unfolded on guests' laps upon seating and service begins with women or guests of honor.
- Water is served from the right with the glass above the knife and service proceeds anti-clockwise.
- Menus are presented open from the right with suggestive selling of items not listed.
- Orders are taken anti-clockwise starting with readiness to ensure inclusion of all items and special requests.
- Food and drinks are served from the left and right respectively, proceeding around the table anti-clockwise.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
The document provides grooming and personal hygiene standards for hotel staff. It outlines that all staff should maintain high standards of grooming to create a good impression on guests. It then lists detailed standards for hair, facial hair, hands, personal hygiene, shoes, jewelry, and uniforms for both men and women to ensure a professional appearance.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
Telephone Etiquettes in Front Office Operations.pranjal joshi
The document provides guidelines for proper telephone etiquette. It recommends answering calls within three rings, identifying yourself, speaking politely, listening without interrupting, and using hold buttons appropriately. It also advises getting permission before putting callers on hold, thanking them for holding, and avoiding long hold times. The document stresses ending calls politely by answering all questions and using parting pleasantries.
This document provides guidance on personal hygiene, grooming, conversational skills, telephone etiquette, and attributes for food and beverage service personnel. Key points include maintaining clean hair, nails, clothes and shoes. Proper grooming involves being clean shaven or having a trimmed beard for men. For conversations, maintaining eye contact, asking open-ended questions, and listening are important. Telephone etiquette requires speaking clearly and respectfully. Attributes of good service staff are daily showers, clean uniforms, and knowledge of food and drinks served.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides grooming and personal hygiene guidelines for staff at a hospital. It emphasizes the importance of maintaining high standards of appearance as it leaves a good impression on patients and customers. Specific guidelines are provided for hair, facial hair, hands, clothing, shoes, and personal hygiene for both men and women. Proper grooming and hygiene such as regular bathing, dental hygiene, and clean nails are stressed. Inappropriate habits like nose picking are to be avoided. Uniforms should be kept clean and well-maintained at all times. The overall goal is to project a professional image through one's appearance.
This document discusses professional grooming, etiquette, and dress codes. It provides tips for appropriate business attire including being well-groomed, dressed appropriately for your role and gender, and wearing clean and well-maintained clothing. Etiquette tips are given for phone, meeting, social, and business situations focusing on polite behaviors, introductions, listening, and using manners. Guidelines are outlined for both men's and women's professional dress and etiquette standards.
The document provides an orientation training for a front of house team. It outlines the roles and responsibilities of front of house executives which include greeting customers, answering requests, handling phone calls, maintaining records, and following up with customers. It discusses important skills like communication, problem solving, time management, and telephone etiquettes. It also covers grooming habits, uniforms, modes of communication, job knowledge, computer skills, discipline, and the importance of training and development.
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
The document provides training steps for waiters at a bar/lounge to maximize guest satisfaction. The key steps are to greet guests with a smile, seat them at their table, present menus and suggest dishes, take drink orders and suggest beverages, serve drinks and snacks, present the correct bill in a timely manner, and thank guests as they leave. The overall goal is to ensure guests have a pleasant experience through attentive and professional service at all stages of their visit.
This document provides tips for serving food and beverages in a restaurant. It recommends greeting guests with a smile, giving them time to look over the menu, double checking orders for accuracy, presenting food attractively and asking if guests need anything, scanning the area to ensure needs are met, and engaging guests with light conversation throughout the meal.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
Must have qualities of hotel Front Office associatesNuwan Darshana
Front office staff must maintain high standards of personal grooming and hygiene. They should be neat, clean, and well-groomed in both appearance and dress. Maintaining cleanliness through regular showering, brushing teeth, and shaving is important. Physical fitness is also essential as front office staff must stand for long periods each day without breaks. Staff should have a cheerful, smiling demeanor when interacting with guests but smiles should not appear plastic or forced. Good memory skills are valuable for remembering guest names and details, while proper etiquette, courtesy, and honesty are vital traits for all staff.
this slides discuss about the various staff in housekeeping department, their duties and responsibilities, hierarchy of the department, layout of the department, etc
This document outlines grooming standards and the importance of personal grooming. It discusses how personal appearance influences the opinions others form about an individual's professionalism, intelligence, and trustworthiness. Specific grooming habits that should be followed are then outlined, including keeping hair neat and trimmed, washing hair weekly, keeping nails short and clean, and maintaining good oral hygiene. The document stresses that grooming involves being clean and well-kept overall as well as specific aspects of one's appearance.
Ppt on industry etiquettes and hospitality conductsmanoj sharma
Tourism & Hospitality Industry Etiquettes and Hospitality conducts Etiquette and Manners While interacting with GUEST,
E-mail etiquette, Telephone etiquette.
A training for new staff who will learn....
*The importance of Personal Hygiene
and Grooming
*Hotel Grooming Standards
*How to wash hands correctly
For more hospitality trainings visit
www.foodandbeveragetrainer.com
The document discusses different types of service trolleys used in the hospitality industry such as carving trolleys, cheese trolleys, dessert trolleys, fruit trolleys, gueridon or flambé trolleys, hors d'oeuvre trolleys, liquor trolleys, room service trolleys, salad trolleys, and wine trolleys. It provides details on the purpose and use of each type of trolley. The document also discusses best practices for safely operating trolleys and warns of potential risks like tipping over on slopes or applying too much force.
- Greeting guests involves acknowledging them with a smile, welcoming them appropriately, and checking reservations.
- Napkins are unfolded on guests' laps upon seating and service begins with women or guests of honor.
- Water is served from the right with the glass above the knife and service proceeds anti-clockwise.
- Menus are presented open from the right with suggestive selling of items not listed.
- Orders are taken anti-clockwise starting with readiness to ensure inclusion of all items and special requests.
- Food and drinks are served from the left and right respectively, proceeding around the table anti-clockwise.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
The document provides grooming and personal hygiene standards for hotel staff. It outlines that all staff should maintain high standards of grooming to create a good impression on guests. It then lists detailed standards for hair, facial hair, hands, personal hygiene, shoes, jewelry, and uniforms for both men and women to ensure a professional appearance.
How to handle difficult situation in restauranthpsetiawan2001
This document provides guidance on how to handle various difficult situations that may arise in a restaurant. It discusses potential issues like spills, intoxicated guests, guests with disabilities or communication difficulties, medical emergencies, and more. For each situation, it offers specific steps restaurant servers should take, such as apologizing for spills, not serving more alcohol to intoxicated guests, speaking slowly and clearly to guests who have hearing or language barriers, and positioning guests with limited mobility carefully. The key message is for servers to think positively, handle each situation with care and respect, and not take issues personally.
Telephone Etiquettes in Front Office Operations.pranjal joshi
The document provides guidelines for proper telephone etiquette. It recommends answering calls within three rings, identifying yourself, speaking politely, listening without interrupting, and using hold buttons appropriately. It also advises getting permission before putting callers on hold, thanking them for holding, and avoiding long hold times. The document stresses ending calls politely by answering all questions and using parting pleasantries.
This document provides guidance on personal hygiene, grooming, conversational skills, telephone etiquette, and attributes for food and beverage service personnel. Key points include maintaining clean hair, nails, clothes and shoes. Proper grooming involves being clean shaven or having a trimmed beard for men. For conversations, maintaining eye contact, asking open-ended questions, and listening are important. Telephone etiquette requires speaking clearly and respectfully. Attributes of good service staff are daily showers, clean uniforms, and knowledge of food and drinks served.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides grooming and personal hygiene guidelines for staff at a hospital. It emphasizes the importance of maintaining high standards of appearance as it leaves a good impression on patients and customers. Specific guidelines are provided for hair, facial hair, hands, clothing, shoes, and personal hygiene for both men and women. Proper grooming and hygiene such as regular bathing, dental hygiene, and clean nails are stressed. Inappropriate habits like nose picking are to be avoided. Uniforms should be kept clean and well-maintained at all times. The overall goal is to project a professional image through one's appearance.
This document discusses professional grooming, etiquette, and dress codes. It provides tips for appropriate business attire including being well-groomed, dressed appropriately for your role and gender, and wearing clean and well-maintained clothing. Etiquette tips are given for phone, meeting, social, and business situations focusing on polite behaviors, introductions, listening, and using manners. Guidelines are outlined for both men's and women's professional dress and etiquette standards.
This document provides guidelines on proper grooming, office etiquette, communication skills, and handling complaints for both men and women in a professional work environment. It discusses maintaining a neat and professional appearance through well-groomed hair, conservative attire, and minimal makeup or jewelry. Etiquette tips include being respectful, using polite language, properly managing emails, phone calls, and workspaces. The document emphasizes presenting a positive image and acting calmly and courteously when dealing with others.
This document provides guidance on proper grooming, appearance, hygiene, and professionalism. It emphasizes the importance of being clean, well-groomed, and polished in appearance. Key factors discussed include maintaining a tidy office space; being helpful, warm, and efficient; and following standards for hair, nails, jewelry, uniforms, makeup, and personal hygiene including bathing daily, oral hygiene, and clean clothes. The overall message is that one's appearance, hygiene, and conduct convey an impression and it is important to maintain high professional standards.
Grooming and Ethics BLENDED training.pptxHussainImran6
Professional grooming and ethics training outlines the importance of appearance, behavior, and communication. It defines grooming and emphasizes displaying yourself as a professional brand through proper formal attire, hygiene, and etiquette. Basic grooming standards for both men and women are provided regarding hair, face, nails, and more to ensure a neat and attractive appearance. The document concludes emphasizing honesty, loyalty, and responsibility in the workplace.
HOSPITALITY INDUSTRY GROOMING STANDARDS.pptxSpiritTales
Good grooming is essential in the hospitality industry as it reflects professionalism and creates a positive impression. Grooming includes maintaining personal hygiene through regular showering, dental hygiene, and well-groomed hair and nails. The uniform and dress code should be followed, including wearing clean, properly fitted uniforms with name tags and closed-toe shoes. Hair should be neatly styled and facial hair well-trimmed. Makeup should be natural and minimal, while jewelry, fragrances, and nail polish should also be kept minimal and modest. Proper posture and body language like making eye contact when interacting with guests is also important.
This document discusses the importance of developing a positive attitude for success. It explains that attitude makes up 100% of life success according to a formula that assigns numerical values to the letters in "skills", "knowledge", and "attitude". A positive attitude increases productivity, fosters teamwork, solves problems, improves quality, and breeds loyalty, while a negative attitude leads to bitterness, resentment, poor health, and stress. Developing a negative attitude is more mental than physical, stemming from factors like poor relationships, stress, and negative emotions. Overcoming a negative attitude involves working on the five pillars of attraction: fitness, relationships, education, self-respect, and health.
To maintain a professional life grooming is important.It will guide new comers how they will maintain their personal attire in professional field.In a professional field without proper grooming no one can survive.At first people will see our outlook when we are in a meeting or a job interview.
The document provides guidelines on business etiquette. It discusses expectations for social behavior in business settings. Some key points covered include:
- Etiquette refers to codes of behavior that establish social expectations. In business, etiquette is marked by hierarchy rather than gender.
- Proper introductions, email communication, telephone etiquette, dining etiquette, office etiquette including in meetings and workspaces, dress code, and handshakes are important aspects of business etiquette.
- Following etiquette helps make a good first impression, facilitates cross-cultural communication, enables productivity and collaboration, and reflects professionalism and confidence. It prevents misunderstandings and builds strong relationships.
This document discusses the importance of personal hygiene and grooming standards for hotel employees. It provides guidance on proper hygiene practices like washing hands, bathing daily, brushing teeth twice a day, and being well-groomed with clean and pressed uniforms. Specific grooming standards are outlined for hair, nails, jewelry, makeup, and facial hair. Employees are instructed to be polite, helpful, make eye contact and smile when interacting with guests. The document emphasizes that cleanliness is an important part of many religions and stresses daily hygiene habits.
The document provides an overview of important business etiquettes including first impressions, handshakes, introductions, grooming, office etiquette, email etiquette, interviewing etiquette, mobile etiquette, and dining etiquette. It emphasizes that first impressions are formed quickly and are important, and covers best practices for greetings, dress, behavior, and communication in professional settings.
This document provides tips for dressing appropriately for a job interview. It recommends wearing a conservative dark suit with solid colored shirt and tie for men, and a skirt suit or pantsuit in dark colors for women. Hair, makeup, jewelry, and other accessories should be simple and conservative. Shoes should be professional, comfortable dress shoes that are polished. Proper dress and grooming make a good first impression within the first 12 seconds of meeting the potential employer.
The document provides guidance on proper grooming, etiquette, and professionalism. It discusses the importance of personal hygiene, grooming, business attire, communication skills, etiquette for introductions, handshakes, cubicle behavior, table settings, buffets, and having a positive attitude. Maintaining good hygiene, dressing appropriately, practicing etiquette, and communicating effectively can help create a positive first impression and professional image.
This document discusses business etiquette and proper conduct in professional settings. It covers etiquette for telephone use, mobile phone use, handshakes, etiquette in cubicles and offices, business meals, and exchanging business cards. The key aspects of business etiquette discussed are showing courtesy, respect, punctuality and treating all people with equality. Proper etiquette ensures a good impression and goodwill.
Business etiquette refers to acceptable behaviors and manners used in professional settings. It covers interactions with coworkers, customers, clients, and others. Some key aspects of business etiquette include practicing good telephone, email, and mobile device etiquette. It is important to be polite, respectful, and considerate towards others in the office. Proper etiquette should be followed during business meals, introductions, meetings, and other professional interactions. Business cards should only be exchanged willingly and should be kept neat and presentable. Overall, business etiquette aims to ensure interactions and behaviors promote goodwill and a positive image.
Business etiquette refers to acceptable behaviors and manners used in professional settings. It covers interactions with customers, coworkers, and strangers through meetings, meals, phone calls, and emails. Maintaining good etiquette, such as being punctual, respectful, and treating others with equality, ensures a positive impression and goodwill. Specific etiquette includes proper telephone etiquette, mobile phone etiquette, handshakes, respecting personal space in cubicles, following a dress code, and properly exchanging business cards. Business meals require being respectful of hosts and guests through diet preferences, punctuality, table manners, and paying attention.
Business etiquette refers to acceptable behaviors and manners used in professional settings. It covers interactions with coworkers, customers, clients, and others. Some key aspects of business etiquette include practicing good telephone, email, and mobile device etiquette. It is also important to follow etiquette related to handshakes, behavior in cubicles and open offices, business meals, and exchanging business cards. Overall, business etiquette aims to ensure interactions and communications are conducted in a respectful, thoughtful, and cultured manner.
Business etiquette for freshers introductionmamtajatania
Business etiquette refers to acceptable behaviors and manners used in professional settings. It covers interactions with coworkers, customers, clients, and others. Some key aspects of business etiquette include practicing good telephone, email, and mobile device etiquette. It is important to be polite, punctual, and respectful towards others in the workplace. Business meals require following etiquette like waiting for all to be served before eating and placing cutlery on the plate after use. Exchanging business cards is also an important part of business etiquette.
Similar a GROOMING & ETIQUETTES OF HOSPITALITY WAITER (20)
Coffee is made from the roasted and ground seeds, or beans, of the coffee plant, a tropical evergreen shrub. Most coffees prepared by machine to deliver aromatized coffee to enjoy.
a hot brown drink made by pouring boiling water onto the dried leaves of the tea bush. The leaves are called tea leaves and can be bought in small paper bags called tea bags that are put into a cup. This slide explains type and origin of tea.
Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
Porter is the one who assist the customers at workplace, and to handle the loading, unloading, and distribution of Goods / luggage, Parcel, Furniture, Stationery and the office equipment. This slide will explain the duties and responsibilities of porter and the etiquettes of porter.
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Whiskey is an alcoholic beverage distilled from gains and malted grains. The presentation explains type of whiskey and the service methods of each whiskey. storage procedure and the international brand name of whiskey is explained. whiskey production method is described and Scotch and blended whiskey is covered in the presentation.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
The organizational structure of hotel kitchens is based on the brigade system instituted by Escoffier to streamline work. Under this system, each position has defined responsibilities. The chef is responsible for all kitchen operations including ordering, supervision, and menu development. The sous chef is second in command and assists the chef and station chefs. Kitchen organization varies depending on factors like the menu, establishment type, size of operations, and facilities/equipment. Positions in the classical brigade system include chef de cuisine, sous chef, chef de partie for different stations, and assistant cooks. The chef de partie supervises a clearly defined section while following standards for cooking, quality control, and hygiene.
Basic information on various methods of cooking and the advantages are described in details. classification of cooking methods are explained and the various medium of cooking are covered.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
The document discusses different types of Arabic teas. Some teas mentioned include sage tea, which aids digestion; chamomile tea, which has health benefits and helps with sleep; anise tea, which has been known for hundreds of years; and thyme tea, which improves memory and cleans the stomach. Other teas discussed are cardamom tea, mint tea, black tea, hibiscus tea, cinnamon tea, and dried lime tea. Preparation methods are provided for some teas, including mint tea, thyme tea, Turkish coffee, Arabic coffee, and hibiscus tea.
This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
Butchery involves selecting, slaughtering, cutting, and preparing meat. A butcher's duties include tenderizing, trimming, packaging, and ensuring meat is safe for consumption. There are five main stages of slaughter: antemortem inspection, stunning, bleeding, dressing, and final inspection. Meat is classified and stored properly to preserve quality and avoid bacterial growth.
Basic information on waste management system and the various type of waste and the disposal methods. few requirement to start the waste management company is discussed. also practical challenges were explain with points in the slide
This guide will help the beginners to learn what is catering industry and the various types of catering sector. Process of catering and the major challenges were discussed. will Helps to start a new catering business. Food waste and the practical challenges were explained in a short note
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
4. MALE - HAIR
Clean, neatly cut and not extending below
the ears It should be at or above the collar
line of the uniform or shirt
Always well combed
Frequently shampooed
Kept in place, but not oily
5. FEMALE - HAIR
• Hair should be left open only if it is above shoulder
length While at work it should be away from the face
• Long hair should be tied in a bun using a net or pulled
back neatly
• Hair accessories should be black and minimal
• Only natural looking hair dye should be used
• Short hair should be cut in elegant contemporary style,
which is manageable and looks neat throughout duty
hours
• Hair styles to suit your face
6. GROOMING - FACE
• Clean-shaven No stubble beard or
moustache. well trimmed, above lip level
and not drooping
• Teeth must be brushed clean without
nicotine stains
• Sideburns are to not be longer than half
the length of each ear
7. GROOMING - HANDS
• Regularly washed
• No marks or nicotine stains
• Nails are to be short, clean, of even length
and well trimmed
8. MAKEUP
• Apply light makeup
• Light color lipstick
• Avoid colorful nail polish
• Limited jewellery
9. GROOMING - SHOES
• Well-repaired heels
• Always clean and polished Make it a habit to
wipe your shoes clean each time you go to the
rest room to freshen up
• Laces tied neatly at all times
• Socks should be clean
• Shoes that are provided by the hotel should be
worn within the hotel at all times, while on duty
10. GROOMING - JEWELLERY
• Restricted to a single ring
•
• Wrist Band if worn not to be visible
• Earrings are not to be worn by male associates
• Watches if worn not to be out of hand cuff.
11. PERSONAL HYGIENE
• Bath daily and use a deodorant after bath to avoid
body odor
• Use a mouthwash often and brush teeth twice a day
to avoid bad breath Visit a dentist twice a year for a
dental check-up
• Smokers should take care to avoid nicotine stains on
teeth and hands, as well as ‘tobacco breath’ Ensure
that before you get within your areas of work you get
rid of it
• Chewing pan or gutka is forbidden
• Wash your face frequently to appear fresh
• A good night’s sleep adds to your good looks
12. PERSONAL HYGIENE
Offensive habits should be avoided:
• Picking teeth, nose or ears
• Sneezing or yawning without closing mouth
• Belching loudly
• Continuously rearranging hair or clothes in guest-contact areas
• Eating with your mouth open or making noise while chewing food
• Touch personal private parts in the public
13. UNIFORM
• The upkeep of a uniform and keeping it clean, crumple
free and well pressed is the staff responsibility
• Uniforms must be well maintained ie, no tears,
unauthorized alterations etc.,
• Nothing is to be added on or subtracted from the
uniform
• Name tag/Badge is a part of uniform and is to be worn
at all times
• Cosmetics worn must be natural looking, not heavy
• Stockings that are worn should complement the skin
tone of the associate
14. BASIC ETIQUETTE
BE PUNCTUAL
Being punctual is very important, It helps to
complete your work on time with effective
out come.
Client are not suppose to be at door
waiting for you.
15. BASIC ETIQUETTE
COMMUNICATION
• Your Voice Must sound sincere and
confident
• Pronunciation is important
• Tone of voice
• Loudness
• Avoid using slang
• Polite to people
16. BASIC ETIQUETTE
DRESS APPROPRIATELY
• Remember that the office is not a party place and you will
have to dress in a way that commands respect both from
your colleagues and clients.
• The dress code has a strong influence in establishing the
trust that your client places in your abilities in giving them
their money’s worth.
17. BASIC ETIQUETTE
STAY AWAY FROM GOSSIP
You would not want someone to gossip about
you and neither will the next person. In some
cases, if the source of some malicious gossip
can be traced back to you, then your job can be
in jeopardy.
You may overhear the conversations of others.
Apply the “so what” rule.
Don’t refer to what you’ve heard
and don’t add your own advice.
18. BASIC ETIQUETTES
ALWAYS SAY PLEASE, THANK YOU, YOU’RE WELCOME, and I’M
SORRY
With each request – SAY PLEASE
With each completion – SAY THANK YOU
With each gratitude received – SAY YOU’RE WELCOME
With each error - APOLOGIZE
It’s an attitude. Respect those around you and they will return that respect.
19. BASIC ETIQUETTES
REFRAIN FROM BEING LOUD
• Whether you're on the phone or talking to a colleague, avoid being loud.
• If you have a received a call on your cell phone, it's a good idea to take a
walk down to the corridor or find another room.
• Use your mobile’s vibrating/silent feature if you need to leave it on.
• Avoid making personal calls at your workstation.
• Be especially quiet in areas where Client /Guest are on business calls or
in conversations with other coworkers.
20. BODY LANGUAGE
Body language is the nonverbal signals such as gestures, facial
expressions, and eye gaze that communicate a person’s emotions and
intentions.
21. ETIQUETTES OF HOSPITALITY WAITER
• Be pleasant. Greet everyone With SMILE.
• Be attentive, but not intrusive. Constantly scan the dining
room, and if a guest needs attention help them immediately.
• Never say “I don’t know” to a guest’s question diplomatically
you can say “ I’ll find out.”
• Be patient, and choose your moments. Never interrupt a
conversation.
• Always refill the required food items in the vending machine of
food pantry.
• Serve from a guest’s left, using your left hand, and clear from
their right, using your right hand.
• Never touch a customer for any reason—especially if you’ve
spilled something on them.
22. ETIQUETTES OF HOSPITALITY WAITER
• Never blame a co-worker for something that goes wrong.
• Be discreet. Don’t have audible conversations with
coworkers in customer earshot.
• Don’t gossip about guests or co-workers within guest
earshot.
• Never touch the rim of any glass. This means handling
water glasses by their bottom and silverware by the
handles.
• If someone orders a beverage, collect required information
like sugar, milk and temperature.
• Never reach across a guest to serve another guest.
• Keep the dinning area always clean.
• Never leave the guest unattended.
23. ETIQUETTES OF HOSPITALITY WAITER
Always remember Client
Satisfaction is our Key for
Success
Thank you
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER