it is very use- full for hospitality industry worker, I am working at the Villa in Bali,very help- full for my field. GOALS OF LAUNDERING VISION: Each property will achieve the best quality possible, the most efficient and economical way. A hotel's standard operating procedure sets out the policies and protocols of a hotel in a written format that's easily accessible to hotel employees. ETHospitalityWorld.com brings latest standard operating procedure news, views and updates from all top sources for the Indian Hospitality industry. and also for the guests' satisfaction. SOPs are often created to provide specific steps when activities include known hazards that could inflict loss of property or injury, but SOPs also ensure the repeatability and consistency of the performance of any type of process. RSOP1a - Certified Food Protection Manager - doc; RSOP2 - Handwashing - doc; RSOP3 - Glove and Utensil Usage - doc; RSOP4 - Tasting Method - doc; RSOP5 - Employees Eating Drinking Workplace - doc ; RSOP6 - Break Meals - doc; RSOP7 - Contact with … Written technical and management SOP achieve efficiency, uniform performance, quality control, and regulatory compliance. A typical standard operating procedure has three parts: a purpose, … A standard operating procedure (SOP) is a set of step-by-step instructions compiled by an organization to help workers carry out routine operations. Writing SOP’s during a pre-opening is very time consuming and stressful with having to meet your deadlines before the big grand-opening. The standard operating procedure means doing the things as per the specific process decided by the company. A standard operating procedure (SOP) is a set of written steps that captures the best practices of a field or industry as applied in a specific organization. Standard Operating Procedure ... Making room inventory is a continuous process in any hotel industry. The bar staff is completely responsible for the drinks received from the cellar and must maintain the record of bottles received, returned, quantity of drinks sold, revenue generated, breakages, spillage, beverage cost percentage, etc. best regards to all tutorial. Standard Operating Procedure (SOP): A routine or repetitive activity is documented to form a set of written instructions, such manual which provides individuals or the employees to perform the job properly which facilitates integrity and quality in the end product or service is called as SOP. In view of the ongoing Covid pandemic, the Tourism Directorate of Maharashtra Government has issued a Standard Operating Procedure (SOP) for the smooth functioning of hotels and resorts, home-stay, B& This outlines the step involved in setting up a basic procedure style guide to be used for the particular SOP format or structure that you have chosen. Business Analysis ProjectsPMI-PBA TrainingCPRE TrainingSupply Chain Training & Consulting, Designed by Fhyzics Business Consultants Private Limited, SOP-AC-02 : Accounts Organizational Structure, SOP-AC-05 : Various Acts Governing Resorts, SOP-AC-08 : Insurance Requirements of Resorts, SOP-FO-04 : Car Amenity for Airport Transfer, SOP-FO-08 : Checking and Signing Registration Card, SOP-FO-09 : Bill Settlement by City Ledger, SOP-FO-13 : Delivering WakeUp Call-Front Office Procedure, SOP-FO-16 : Electronic Locker Safe Opening, SOP-FO-18 : Check In- Filling Up Registration Card, SOP-FO-19 : Handling Front Office Master Key, SOP-FO-22 : Guest Birthday and Anniversary, SOP-FO-24 : Handling Guest Query in Person, SOP-FO-25 : Handling Guest Query over Telephone, SOP-FO-27 : Issuing Duplicate Room Key to Guest, SOP-FO-30 : Monitoring and Maintaining Room, SOP-FO-37 : Posting Charges-Receiving Cash Advance, SOP-FO-38 : Posting Charges-Receiving Cheque Advance, SOP-FO-39 : Posting charges-Receiving Advance via Bank Transfer, SOP-FO-40 : Receiving Courier-Receiving Advance via Bank Transfer, SOP-FO-41 :Posting Charges-Receiving Credit Card Advance, SOP-FO-43 : Check In-Registration With Reservation, SOP-FO-44 :Check In-Registration Without Reservation, SOP-FO-45 : Pre Registration- Room Assignment, SOP-FO-52 : Bell Boy Guest Handling Operating Procedure at time of Check-in, SOP-FB-01 : Guest Check-Out Procedure from Outlet, SOP-FB-03 : How to Clear Beverage Glasses, SOP-FB-05 : Clearing the Table between Courses, SOP-FB-07 : Delivering Food Orders from Kitchen to Guest Table, SOP-FB-12 : Handling Broken Items on Floor, SOP-FB-14 : Handling Food or Beverage Spilling on Guest, SOP-FB-15 : Handling Special Requests or Guest Inconvenience, SOP-FB-18 : How to handle and maintain equipments, SOP-FB-21 : Delivering Guest Complimentary Service, SOP-FB-23 : Informing Guest about Daily Promotions, SOP-FB-24 : Organizing Special Meal Setup, SOP-FB-25 : Preparing Salt & Pepper Shakers, SOP-FB-26 : Replenishment of Store Stocks, SOP-FB-28 : Procedure to serve tea or coffee, SOP-FB-29 : Procedure for Setting up Table, SOP-FB-30 : Presenting Paper Serviette on guest request, SOP-FB-35 : Taking Food Orders from Guest, SOP-FB-36 : Taking Food Orders from Guest over Phone, SOP-FB-37 : Taking reservations over the phone, SOP-FB-39 : Upselling of Tea, Coffee or Dessert, SOP-FB-40 : Checking and Storing Beverages Stock, SOP-FB-41 : Taking Care Of Cigars (Standard and Quality), SOP-FB-43 : Setting up of Bar Counter for Bar Services, SOP-FB-46 : Procedure to serve cold towels during Guest visit to restaurant, SOP-FB-47 : Organising Bar Outlet for the day, SOP-FB-48 : Procedure to take Wine orders, SOP-FB-50 : Cleaning And Sanitizing Food Contact Services, SOP-FB-52 : Controlling the time temp during prep, SOP-FB-53 : Cooking and Reheating Temp Log, SOP-FB-54 : Cooking Potentially Hazardous Food, SOP-FB-55 : Cooling Potentially Hazardous Food, SOP-FB-57 : Damage or discarded product log, SOP-FB-58 : Date Marking Ready-To-Eat Potential Hazardous Food, SOP-FB-59 : Employee Food Safety Training Record, SOP-FB-60 : Food Contact Surfaces Cleaning and Sanitizing Log, SOP-FB-62 : Holding Hot and Cold Potential Hazardous Food, SOP-FB-64 : Preventing Contamination at Food Bars, SOP-FB-65 : Preventing Cross Contamination During Storage and Preparation, SOP-FB-70 : Reheating Potential Hazardous Food, SOP-HK-01 : Glossary Used in Resort Technologies, SOP-HK-02 : Responsibilities of Housekeeping, SOP-HK-03 : Duties of Housekeeping Personnel, SOP-HK-04 : Personal Attributes of Housekeeping Staff, SOP-HK-05 : Housekeeping Department Layout, SOP-HK-06 : Housekeeping Coordination with Front Office, SOP-HK-07 : Coordination with Maintenance Department, SOP-HK-08 : Housekeeping Coordination with Food and Beverages, SOP-HK-09 : Housekeeping coordination with other departments, SOP-HK-10 : Management Process of Housekeeping, SOP-HK-11 : Minimum Requirements of Housekeeping, SOP-HK-13 : Housekeeping Position Description, SOP-HK-14 : Housekeeping Job Specification, Job List and Job Break Down, SOP-HK-15 : Determining Staff Strength in Housekeeping, SOP-HK-17 : Recruitment Process of Housekeeping, SOP-HK-24 : Planning Housekeeping Operations, SOP-HK-25 : Housekeeping of Daily Routines and System, SOP-HK-27 : Composition, care, and cleaning of different surfaces, SOP-HK-33 : Housekeeping of Forms, Records and Register, SOP-HK-39 : Safety and Security of Housekeeping, SOP-HK-41 : Pest Control and Waste Disposal, SOP-HK-43 : Mini Bar Operating and Tracking Procedure, SOP-HR-05 : Salary Processing and Disbursement, SOP-HR-09 : Tracking items issued to employees, SOP-HR-12 : Grievance and Complaints Procedure, SOP-HR-13 : Performance Appraisal, Increment and Promotion, SOP-HR-16 : Interaction With Guests, Managers and Colleagues, SOP-HR-20 : Professional Development and Training, SOP-HR-27 : IT, Email and Social Media Policy, SOP-OM-02 : Roles & Responsibilities Of Maintenance, SOP-OM-03 : Preventive Maintenance Program for Air-Conditioning, SOP-OM-04 : Preventive Maintenance Program For Water Heaters, SOP-OM-05 : Preventive Maintenance program For Electrical & Electronic Equipment’s, SOP-OM-06 : Preventive Maintenance Program For Furniture, SOP-OM-07 : Windows and Glass pane maintenance, SOP-OM-09 : Maintenance & Safe Operation Of Vehicles, SOP-OM-10 : Signages within Organization Premises, SOP-OM-11 : Maintenance of Pool side area, SOP-OM-13 : Breakdown Maintenance in Occupied Room, SOP-OM-14 : Interaction and Co-ordination with Other Departments, SOP-OM-15 : Maintenance & Upkeep of Fire Extinguisher, SOP-OM-18 : Asset & Equipment legal Compliances, SOP-OM-19 : Operational Safety of Gas & Electrical Equipment in Production Areas, SOP-OM-20 : Inspection & Maintenance of Drainage Systems, SOP-OM-22 : Green Initiatives Within Organization Premises, SOP-OM-23 : Pest Control in Organization Premises, SOP-OM-24 : General Precautionary Actions, SOP-OM-26 : Control of Inventory and Spare Parts, SOP-OM-27 : Maintenance Registers & Records, SOP-OM-29 : Closets, Washbasins and Bathtubs Maintenance, SOP-SM-01 : The Sales and Marketing Organization, SOP-SM-02 : Sales and Marketing functions, SOP-SM-03 : Terminologies in Sales and Marketing, SOP-SM-06 : Customer Relationship Management, SOP-SM-07 : Effective Techniques in Sales, SOP-SE-05 : Clean up Of Broken Mercury LightBulbs, SOP-SE-12 : Legionella Bacteria Growth Prevention in Water, SOP-SE-15 : Personal Protective Equipment, SOP-SE-20 : Incoming Outgoing Vehicle Inspection, SOP-SE-23 : Poisonous Insects and Snake Bite, SOP-SE-24 : Incoming Personnel Inspection, Air Jordan 1 Retro High OG 'Igloo' White/Igloo-Black For Sale, Hospitality SOPs - Operations & Maintenance, Nike Air Max 270 Black Gold Shoes Best Price AH8050-007 – Buy Best Price Adidas&Nike Sport Sneakers. TECTON STANDARD OPERATING PROCEDURES SECTION SALES & MARKETING SUBJECT RESPONSE TO CUSTOMERS SM-SOP-03 Pages 1 Date Issued: 6/1/97 Revised : 6/1/2006 Effective Date: 7/1/97 POLICY: All inquiries will be answered within the same day of receipt. Hospitality SOPs - Accounts Back to SOP Service SOP-AC-001 : Role of Accounts SOP-AC-002 : Accounts Organizational Structure SOP-AC-003 ... For more details on Standard Operating Procedure (SOP) related services, please click here. You can use this guide if you’re an owner, employer, manager, supervisor or worker in a hotel, motel, restaurant or other food service establishment. If your organization relies on more than a handful of trusted colleagues, then it's imperative to standardize operations as much as possible. VERY LIGHT SOIL CLASSIFICATION Standard operating procedures empower employees to perform their job functions safely and consistently by adhering to safety rules attached to every task. In the decision's continuation of opening the Hotels and Restaurants across the nation, the MoHFW has come up with SOP for the Hospitality industry MINISTRY OF HEALTH ANNOUNCES "STANDARD OPERATING PROCEDURES" FOR HOSPITALITY SECTOR - Tourism Industry and COVID-19 Standard Operating Procedures (SOP) Save time with these ready made food and beverage SOP’s. SOP helps in maintaining quality and consistency of service and standard's in your hotel. Standard Operating Procedures. Standard Operating & Operation Manuals . We provide unmatchable service delivery with a focus on excellent customer service. Delivering a unique set of services and resources in the hospitality Industry, our aim is simple. SOP helps in maintaining quality and consistency of service and standard's in your hotel. Uganda launches COVID-19 Standard Operating Procedures for hospitality Industry. The Standard Operation Procedures provided by Swiss International Hospitality identify the various steps that are involved in the fulfillment of a precise task within the Food handling & processing, explain how to act & to proceed during each of these steps and give examples of how to put into action the eight Values that are defined by Swiss International. Standard operating procedures in the hospitality sectors have much more importance. What I’ve done this week is share 7 examples of different standard operating procedures examples (also called SOPs) so you can see how different organizations write, format, and design their own procedures. A standard operating procedure is a written document composed of step-by-step instructions used to complete a complex routine operation. Hospitality Standard Operating Procedure. ... that you should prepare before applying to the educational program related to the Hotel business will be your sop for hospitality management . To write a Standard Operating Procedure, or SOP, start by describing the purpose of the process, its limits, and how it is used. We have updated our terms and conditions and privacy policy Click "Continue" to accept and continue with ET HospitalityWorld It is also known as the “Nerve centre “ of the whole establishment. A Standard Operating Procedure (SOP) is a set of written instructions that document a routine or repetitive activity followed by a Hotel. Within the hotel industry, customer service forms the backbone of it all. Developing processes, procedures and standards is particularly important if you are in the early stages of establishing a business, or when you are trying to rebuild or grow a business that has been underperforming.Business processes, procedures and standards are vital for training staff and induction programs, as well as formal processes like staff performance reviews. Should requested information not be available within this time, the inquiry will be acknowledged giving Front office of a Hotel is the most important place. Ultimate standard operating procedure about Step by Step Guest Complaint Handling Procedure. enhances guest experience. 6 Examples of Standard Operating Procedures (with Office template) One of the easiest way to write standard operating procedures is to see how others do it. STANDARD OPERATING PROCEDURE (SOP) FOR EMERGENCY RESPONSE TO HAZARD OR DISASTER INCIDENTS OR ANY OTHER CRISES THAT REQUIRE IMMEDIATE ACTION Prepared by the Risk Management Section, Tourism Department, Ministry of Tourism, Civil Aviation, Ports and Marine. Introduction Existence of hotels may be traced as far back as antiquity. Due to the competitive and quick-paced nature of the hospitality industry, hotels cannot afford to not utilize tried and true SOP’s. Standard Operating Procedures are often perceived as a bureaucratic task, reflecting an outdated view of their role. Hospitality SOPs - Accounts                                                                                                Back to SOP ServiceSOP-AC-001 : Role of Accounts SOP-AC-002 : Accounts Organizational Structure SOP-AC-003 : Accounting Metrics SOP-AC-004 : Salary Processing SOP-AC-005 : Various Acts Governing Resorts SOP-AC-006 : Provident Fund SOP-AC-007 : Employee State Insurance SOP-AC-008 : Insurance Requirements of Resorts SOP-AC-009 : Intellectual Property Rights SOP-AC-010 : Asset Management SOP-AC-011 : Cost Reduction Initiatives SOP-AC-012 : Service Tax Procedures SOP-AC-013 : TDS procedure SOP-AC-014 : Professional Tax SOP-AC-015 : Value Added Tax SOP-AC-016 : Luxury Tax, Hospitality SOPs - Food & Beverage SOP-FB-001 : Guest Check-Out Procedure from Outlet SOP-FB-002 : Cleaning Ash Tray SOP-FB-003 : How to Clear Beverage Glasses SOP-FB-004 : Clearing the Table SOP-FB-005 : Clearing the Table between Courses SOP-FB-006 : How to Balance a tray SOP-FB-007 : Delivering Food Orders from Kitchen to Guest Table SOP-FB-008 : How to Enter guest Villa SOP-FB-009 : Replenishment of Sugar SOP-FB-010 : How to spot check floor SOP-FB-011 : Guest Greeting and Seating SOP-FB-012 : Handling Broken Items on Floor SOP-FB-013 : Handling Guest Complaints SOP-FB-014 : Handling Food or Beverage Spilling on Guest SOP-FB-015 : Handling Special Requests or Guest Inconvenience SOP-FB-016 : How to adjust cutlery SOP-FB-017 : Answering Over the Phone SOP-FB-018 : How to handle and maintain equipments SOP-FB-019 : Checking Guest Satisfaction SOP-FB-020 : Procedure to collect Stocks SOP-FB-021 : Delivering Guest Complimentary Service SOP-FB-022 : Guest Menu Communication SOP-FB-023 : Informing Guest about Daily Promotions SOP-FB-024 : Organizing Special Meal Setup SOP-FB-025 : Preparing Salt & Pepper Shakers SOP-FB-026 : Replenishment of Store Stocks SOP-FB-027 : Serving New Beverages SOP-FB-028 : Procedure to serve tea or coffee [Food & Beverage]SOP-FB-29-029 : Procedure for Setting up Table SOP-FB-030 : Presenting Paper Serviette on guest request SOP-FB-031 : Presenting Menu to Guest SOP-FB-032 : Repeating Orders SOP-FB-033 : How to serve Bread SOP-FB-034 : How to do suggestive selling SOP-FB-035 : Taking Food Orders from Guest SOP-FB-036 : Taking Food Orders from Guest over Phone SOP-FB-037 : Taking reservations over the phone SOP-FB-038 : How to unfold the napkin SOP-FB-039 : Upselling of Tea, Coffee or Dessert SOP-FB-040 : Checking and Storing Beverages Stock SOP-FB-041 : Taking Care Of Cigars (Standard and Quality) SOP-FB-042 : Presenting Cigars to Guest SOP-FB-043 : Setting up of Bar Counter for Bar Services SOP-FB-044 : Bar Closing Procedures SOP-FB-045 : Bar Hygiene SOP-FB-046 : Procedure to serve cold towels during Guest visit to restaurant SOP-FB-047 : Organising Bar Outlet for the day SOP-FB-048 : Procedure to take Wine orders SOP-FB-049 : Serving Wine by Glass SOP-FB-050 : Cleaning And Sanitizing Food Contact Services SOP-FB-051 : Food And Safety Checklist SOP-FB-052 : Controlling the time temp during prep SOP-FB-053 : Cooking and Reheating Temp Log SOP-FB-054 : Cooking Potentially Hazardous Food SOP-FB-055 : Cooling Potentially Hazardous Food SOP-FB-056 : Cooling Temperature Log SOP-FB-057 : Damage or discarded product log SOP-FB-058 : Date Marking Ready-To-Eat Potential Hazardous Food SOP-FB-059 : Employee Food Safety Training Record SOP-FB-060 : Food Contact Surfaces Cleaning and Sanitizing Log SOP-FB-061 : Handling a Food recall SOP-FB-062 : Holding Hot and Cold Potential Hazardous Food SOP-FB-063 : Personal Hygiene SOP-FB-064 : Preventing Contamination at Food Bars SOP-FB-065 : Preventing Cross Contamination During Storage and Preparation SOP-FB-66-066 : Production Log SOP-FB-067 : Receiving Deliveries SOP-FB-068 : Receiving Log SOP-FB-069 : Refrigeration Log SOP-FB-070 : Reheating Potential Hazardous Food SOP-FB-071 : Serving Food, Hospitality SOPs - Front Office SOP-FO-001 : Batch Close Process SOP-FO-002 : Bill Preparation SOP-FO-003 : Bill settlement by cash SOP-FO-004 : Car Amenity for Airport Transfer SOP-FO-005 : Car Checking Procedure SOP-FO-006 : Cash Receipt Voucher SOP-FO-007 : Chauffeur's Guidelines SOP-FO-008 : Checking and Signing Registration Card SOP-FO-009 : Bill Settlement by City Ledger SOP-FO-010 : Complimentary Room Policy SOP-FO-011 : Dealing with Stay Over SOP-FO-012 : Dealing with Under Stay SOP-FO-013 : Delivering WakeUp Call-Front Office Procedure SOP-FO-014 : DND Procedure SOP-FO-015 : Doctor on Call SOP-FO-016 : Electronic Locker Safe Opening SOP-FO-017 : Check In- Escorting SOP-FO-018 : Check In- Filling Up Registration Card SOP-FO-019 : Handling Front Office Master Key SOP-FO-020 : Welcoming and Greeting SOP-FO-021 : Grooming Standards SOP-FO-022 : Guest Birthday and Anniversary SOP-FO-023 : Handling Guest Complaints SOP-FO-024 : Handling Guest Query in Person SOP-FO-025 : Handling Guest Query over Telephone SOP-FO-026 : IOwe You (IOU) SOP-FO-027 : Issuing Duplicate Room Key to Guest SOP-FO-028 : Letter Writing Format SOP-FO-029 : Miscellaneous Voucher SOP-FO-030 : Monitoring and Maintaining Room SOP-FO-031 : Night Audit Process SOP-FO-032 : Paging or Locating a Guest SOP-FO-033 : Paid Out Voucher SOP-FO-034 : Petty Cash Voucher SOP-FO-035 : Check In - Pre Registration SOP-FO-036 : Gift or Discount Coupon SOP-FO-037 : Posting Charges-Receiving Cash Advance SOP-FO-038 : Posting Charges-Receiving Cheque Advance SOP-FO-039 : Posting charges-Receiving Advance via Bank Transfer SOP-FO-040 : Receiving Courier-Receiving Advance via Bank Transfer SOP-FO-041 :Posting Charges-Receiving Credit Card Advance SOP-FO-042 : Check In- Group Registration SOP-FO-043 : Check In-Registration With Reservation SOP-FO-044 :Check In-Registration Without Reservation SOP-FO-045 : Pre Registration- Room Assignment SOP-FO-046 : Standard Phrases to Address SOP-FO-047 : Taking down wake up call SOP-FO-048 : Taking Guest feedback SOP-FO-049 : UP Selling SOP-FO-050 : VIP Amenity procedure SOP-FO-051 : VIP check in process SOP-FO-052 : Bell Boy Guest Handling Operating Procedure at time of Check-in SOP-FO-053 :Glossary Used in Front Office, Hospitality SOPs - Housekeeping SOP-HK-001 : Glossary Used in Resort Technologies SOP-HK-002 : Responsibilities of Housekeeping SOP-HK-003 : Duties of Housekeeping Personnel SOP-HK-004 : Personal Attributes of Housekeeping Staff SOP-HK-005 : Housekeeping Department Layout SOP-HK-006 : Housekeeping Coordination with Front Office SOP-HK-007 : Coordination with Maintenance Department SOP-HK-008 : Housekeeping Coordination with Food and Beverages SOP-HK-009 : Housekeeping coordination with other departments SOP-HK-010 : Management Process of Housekeeping SOP-HK-011 : Minimum Requirements of Housekeeping SOP-HK-012 : Housekeeping Job Description SOP-HK-013 : Housekeeping Position Description SOP-HK-014 : Housekeeping Job Specification, Job List and Job Break Down SOP-HK-015 : Determining Staff Strength in Housekeeping SOP-HK-016 : Housekeeping Staff Guide SOP-HK-017 : Recruitment Process of Housekeeping SOP-HK-018 : Employee Selection Procedure SOP-HK-019 : Employee Training SOP-HK-020 : Scheduling Practises SOP-HK-021 : Employee Motivation SOP-HK-022 : Performance Appraisal SOP-HK-023 : Guidelines of Outsourcing SOP-HK-024 : Planning Housekeeping Operations SOP-HK-025 : Housekeeping of Daily Routines and System SOP-HK-026 : Housekeeping Inventories SOP-HK-027 : Composition, care, and cleaning of different surfaces SOP-HK-028 : Guest Floor Rules SOP-HK-029 : Guestroom Status SOP-HK-030 : Guest-floor Reportable SOP-HK-031 : Public Area Cleaning SOP-HK-032 : Housekeeping Supervisions SOP-HK-033 : Housekeeping of Forms, Records and Register SOP-HK-034 : Telephone Call Handling SOP-HK-035 : Paging Systems and Methods SOP-HK-036 : Difficult Situation Handling SOP-HK-037 : Housekeeping Budgeting SOP-HK-038 : Linen and Laundry Operations SOP-HK-039 : Safety and Security of Housekeeping SOP-HK-040 : Ergonomics in Housekeeping SOP-HK-041 : Pest Control and Waste Disposal SOP-HK-042 : Horticulture SOP-HK-043 : Mini Bar Operating and Tracking Procedure, Hospitality SOPs - HR & Admin SOP-HR-001 : Recruitment Process SOP-HR-002 : Joining Formalities SOP-HR-003 : New Employee Orientation SOP-HR-004 : Employee Personal File SOP-HR-005 : Salary Processing and Disbursement SOP-HR-006 : Provident Fund SOP-HR-007 : ESI SOP-HR-008 : Employee Benefits SOP-HR-009 : Tracking items issued to employees SOP-HR-010 : Leaves SOP-HR-011 : Organization Code Of Conduct SOP-HR-012 : Grievance and Complaints Procedure SOP-HR-013 : Performance Appraisal, Increment and Promotion SOP-HR-014 : Grooming Standards SOP-HR-015 : Health And Safety SOP-HR-016 : Interaction With Guests, Managers and Colleagues SOP-HR-017 : List of Employees SOP-HR-018 : Attendance And Time Office SOP-HR-019 : Asset register SOP-HR-020 : Professional Development and Training SOP-HR-021 : Disciplinary Proceedings SOP-HR-022 : Exit and Retention Policy SOP-HR-023 : Transfer Policy SOP-HR-024 : Travel Reimbursement Policy SOP-HR-025 : Rewards and Recognition SOP-HR-026 : Employee Suggestion Scheme SOP-HR-027 : IT, Email and Social Media Policy, Hospitality SOPs - Operations & Maintenance SOP-OM-001 : Terminologies in OM SOP-OM-002 : Roles & Responsibilities Of Maintenance SOP-OM-003 : Preventive Maintenance Program for Air-Conditioning SOP-OM-004 : Preventive Maintenance Program For Water Heaters SOP-OM-005 : Preventive Maintenance program For Electrical & Electronic Equipment’s SOP-OM-006 : Preventive Maintenance Program For Furniture SOP-OM-007 : Windows and Glass pane maintenance SOP-OM-008 : Maintenance Forms SOP-OM-009 : Maintenance & Safe Operation Of Vehicles SOP-OM-010 : Signages within Organization Premises SOP-OM-011 : Maintenance of Pool side area SOP-OM-012 : Maintenance of Gym SOP-OM-013 : Breakdown Maintenance in Occupied Room SOP-OM-014 : Interaction and Co-ordination with Other Departments SOP-OM-015 : Maintenance & Upkeep of Fire Extinguisher SOP-OM-016 : Generator Maintenance SOP-OM-017 : Utilities Management SOP-OM-018 : Asset & Equipment legal Compliances SOP-OM-019 : Operational Safety of Gas & Electrical Equipment in Production Areas SOP-OM-020 : Inspection & Maintenance of Drainage Systems SOP-OM-021 : Rain Water Harvesting SOP-OM-022 : Green Initiatives Within Organization Premises SOP-OM-023 : Pest Control in Organization Premises SOP-OM-024 : General Precautionary Actions SOP-OM-025 : Handling of Locks and Key SOP-OM-026 : Control of Inventory and Spare Parts SOP-OM-027 : Maintenance Registers & Records SOP-OM-028 : Painting & Renovation SOP-OM-029 : Closets, Washbasins and Bathtubs Maintenance, Hospitality SOPs - Sales & Marketing SOP-SM-001 : The Sales and Marketing Organization SOP-SM-002 : Sales and Marketing functions SOP-SM-003 : Terminologies in Sales and Marketing SOP-SM-004 : The Sales Process SOP-SM-005 : Negotiation Techniques SOP-SM-006 : Customer Relationship Management SOP-SM-007 : Effective Techniques in Sales SOP-SM-008 : Marketing Techniques SOP-SM-009 : Customer Service in Sales SOP-SM-010 : Credit Policy SOP-SM-011 : Booking Policy SOP-SM-012 : Cancellation Policy SOP-SM-013 : Discount Policy, Hospitality SOPs - SecuritySOP-SE-001 : Public Access AED SOP-SE-002 : Banquet Hall SOP-SE-003 : Blood Borne Pathogens SOP-SE-004 : CCTV SOP-SE-005 : Clean up Of Broken Mercury LightBulbs SOP-SE-006 : Fire Drill SOP-SE-007 : First Aid SOP-SE-008 : Guest Death SOP-SE-009 : Guest Floor Patrolling SOP-SE-010 : Hazard Communication SOP-SE-011 : In room safe locker SOP-SE-012 : Legionella Bacteria Growth Prevention in Water SOP-SE-013 : Lost or Missing Persons SOP-SE-014 : Dealing With Open Flames SOP-SE-015 : Personal Protective Equipment SOP-SE-016 : Safety and Security Training SOP-SE-017 : Valet Parking SOP-SE-018 : Vehicle Safety SOP-SE-019 : VIP Handling SOP-SE-020 : Incoming Outgoing Vehicle Inspection SOP-SE-021 : Health Standards SOP-SE-022 : Grooming Standards SOP-SE-023 : Poisonous Insects and Snake Bite SOP-SE-024 : Incoming Personnel Inspection, For more details on Standard Operating Procedure (SOP) related services, please click here.