Whatz S.o.p. In Hotel Industry - Pdf Download

Hi, I'm new to the HR world. I'm working as an HR executive in a hotel. I need to know what SOP (Standard Operating Procedure) is in the hotel industry. Can anybody help me out by providing necessary information about SOP?

Hi Gaurav,

Find enclosed one of the materials on Employee Stock Options Plan (ESOP). I hope it will help you to understand things related to ESOP clearly.

Regards,
Amit Seth.

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the most, how you can expedite a particular process, why a specific process takes more time, and which processes are outdated and can be discarded.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

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

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.

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

You can view or download almost all SOPs of hotel operations, perhaps more than 1000 policies and procedures at [Hotelmule | Hospitality and Tourism Industry Portal](http://www.hotelmule.com).

I can help you with how it can be done and what all should be mentioned in it. Please email me at shivalika21@gmail.com. I am also working in the hotel industry. It would be nice if you could tell me which hotel you are working in and how you handle performance management, incentives, and all.

Dear Mr. Johny,

I would like to learn and study Standard Operating Procedures (SOP) in the hotel sector because I don't have a real idea about the accounting system in the hotel industry. Could you kindly help me?

Thank you and Regards,
Sahan