Wednesday, May 6, 2020

Induction Process for Hospitality Industry-

Question: Discuss about theInduction Process for Hospitality Industry. Answer: Culture of the Work Area The hotel will be opened at 7:30 am daily; employees are expected to report at 7:00 am to get everything ready. The hotel plans on closing at 8:00 pm, and no employee should leave work before the time. All the staff in the hotel are expected to be in their working uniform at all times and maintain decency in the dressing. An employee is to be allowed only three days of holiday upon request and five days of sick leave. To be granted the sick leave, an employee should see the manager with a primary reason for leave. Employees are to take their lunch in turns from noon in the kitchen. Employees are to cater for their means of transport to get to work on time. General Ethical and Legal Considerations The hotel upholds ethical behavior of the workers, for instance, all the employees should learn to pay attention to what a customer is ordering and be polite while responding to customers. Cases of no harm and passively benefiting ethical beliefs should be avoided. Employees should avoid over charging, short-changing or charging for unused services to customers. Gain the council approval to run the hotel by attaining a license. Registering to the local authority for health and safety oversight as well as for food standards in order to comply with the law. The management needs to adhere to food and beverages laws as well as liability issues and be well conversant with food service industry rules and regulations. Other rules in consideration are service, food preparation, personnel administration and long hours. References Alatsas, P., Vlad, E. (January 01, 2015). The Application of Six Sigma in the Hospitality Industry. Films Media Group,, Video Education Australasia,. (2015).What Your Boss Wants: The Induction Process. Noe, R. A. (2013).Human resource management: Gaining a competitive advantage. New York: McGraw-Hill/Irwin.

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