SALARY SHEET FOR THE MONTH OF OCT.

-2019
NAME DESIGNATION SALARY D.O.J TOTAL
SR.
NO.
FRONT OFFICE
1 MR LALIT FOM 18,000 31st/July/2019
2 MR. MANISH FOA 9,000 01/Sep./2019
3 MR DEEPAK TRE. 8,000 24/Sep./2019
TOTAL 35,000
F&B SERVICE
4 MR BRIJESH F&B EXECUTIVE 18,000 13/Aug/2019
5 MR.SUMIT F&B CAPTAIN 15,000 17/10/2019
6 MR SANJAY F&B CAPTAIN 14,000 17/09/19
7 MR.ASHISH SR.STEWARD 9,500 24/May/2018
8 MR SUBHASH STEWARD 9,500 11-Jul
9 MR LALIT STEWARD 9,000 25/9/19
10 MR ABHISHEK STEWARD 9,000 28/9/19
11 MR AKSHAY JT 7,500 27/9/19
12 MR YASH STEWARD 9,000 21/10/2019

TOTAL 100,500
PRODUCTION
13 MR.AVINASH EX. CHEF 35,000 21/Apr/2019
14 MR SUKHDEV SR CDP 18,000 19/Jun/2019
15 MR BIRJU CDP 17,000 3/Sep/2019
16 MR.VIJAY KUMAR IND.2ND COMMI 11,000 2/May/2019
17 MR. MUNNA TON.2ND COMMI 14,000 27/Apr/2019
18 VISHAL KUMAR TON.DCDP 14,000 21/Apr/2019
19 MR.DARVINDER THAKUR CONTI 1ST COMMI 13,000 9/May/2019
20 MR.PUNIT THAKUR CONTI 2ND COMMI 11,000 9/May/2019
21 MR RAHUL CHINESE 3RD COMMI 9000 24/May/2019
22 MR VIKAS BHATIA DCDP INDIAN 18000 15/May/2019
23 MR.ROHIT 2ND COMMI CHINESE 12,000 9/May/2019
24 MR AMIT KUMAR TAN COMMII 2ND 11,000 1ST MAY 2019
25 MR AMAN PEN 3RD COMMI 9,000 1/Jul/2019
26 MR RAJENDER 1ST COMMI INDIAN 13,500 11/Jul/2019
27 MR DINESH HELPER 9,000 11-Jul-19
28 MATHILASH KST 8,500 17/Jul/19
29 MR NAVEEN KST 8,500 14/Jul/19
30 MR RAKESH KST 8,500 21/Jul/19
31 MIRS. PARMESHWARI KST 8,500 16/May/2019
32 MR RAM HELPER 8,000 OLD
TOTAL AMOUNT 256,500
HOUSEKEEPING
33 MR.YASHPAL THAKUR EHK 15,500 18/Feb/2019
34 MR.AJAY KUMAR ROOM BOY 8,500 18/Dec/2019
35 MR,GAURAV SR. ROOM BOY 10,000 21/10/2019
36 MR.BUDHRAM HOUSEMAN 6,500 4/May/2019
37 MR. SUNIL HOUSE MAN 8,500 OLD
38 MR AMIT HOUSE MAN 8,500 17/09/19
40 MR.RAJKUMAR SEC.GUARD 7,500
41 MR.CHANDRABHAN SEC.GUARD 7,500
42 MR.KAMLESH GARDENER 9,500 OLD
43 RAJESH STORE KEEPER 7,000 17/Jul/2019
TOTAL 89,000
19
REMARK
 GUEST CALLING DATA
S.NO GUEST NAME ROOM WALKING CONTECT DATE

COMPANY NAME GUEST GUEST

1 mr panakaj YES 9887639378 23/10/2019

2 MRS. KERI YES 9414090626 23/10/2019

3 DR. KUNAL YES 7762983418 23/10/2019

4 MS.RUBHINA YES 9772275100 23/10/2019

5 MR AJAY YES 9414090030 23/10/2019

6 MR .MAAN 304 9214426888 24/10/2019

8
ALLING DATA
REMARK STATUS FOLLOWUP BY

FOOD N SERVICE GOOD DONE BRIJESH

EXCELLENT DONE BRIJESH

EXCELLENT DONE BRIJESH

FOOD IS GOOD N SERVICE EXCELLENT DONE BRIJESH

OVER ALL GOOD DONE BRIJESH

FOOD N SERVICE EXCELLENT BUT GUEST DONE BRIJESH

NOT HAPPY TO PORTIONS B0WL

 REQUIREMENTS 31/10/2019

SR.NONAME UNIT IN HAND ORDER

1 BESLARI 1LTR 11case
2 BISLARI 250 ML 36case
3 VADICA 1LTR 9case
4 SODA(BISLARI) 600 ML 5case
5 SODA(LEHAR) 601 ML 4case
6 BISLARI 500ML 10case
7 JUICE CANNED 3case(36box)
8 COKE 2.2 LTR 42BTL
9 SPRITE 2.2LTR 26BTL
10 LIMCA 2.2LTR 27botl
11 COLD DRINK 300ML 8CREAT
12 SNACKES PLATE 1500PCS
13 NAPKIN
14 SOUP SPOON
15 ICE CUBES DEPEND ON _ _
16 ICE BLOKE SITUTION _ _
17 ODC BOYS _ _

SIGN. GM SIR
SIGN. F&B CAPTAIN
10 Steps to train your restaurant staff effectively

Restaurant server training is very important as it helps to equip the employees with outstanding
customer experience. Furthermore, it motivates them and instills best practices through the entire tea
Here are 10 steps that will guide you when training your restaurant staff.
1. Start with orientation
2. Create and upgrade your training plan
3. Guidance and observation
4. External training
5. Implement upskilling
6. Train your staff to use the latest technology
7. Recognize your top employees
8. Perform employee evaluation
9. Implement team building exercises
10. Keep employee records

1. Start with orientation

Let’s face it. When hiring employees, restaurant managers will always request employees have a few years of experie
The reason employers do so is to ensure that they don’t spend so much on training.

Why?
The employee has already worked in a restaurant and so, they should be ready to fill the position and begin serving
customers.
The first step in employee training is orientation. Orientation helps employe
Best practices ,goal,history, philosophy and the facility

2. Create and upgrade your training plan

As a new restaurant owner, your objective is to ensure that the new establishment thrives to be a renowned brand. The
way to ensure this is possible is to keep training new staff members. For this to be achievable, you must create a tra
plan.
Since you already completed orientation, your training plan will encompass the different departments in your restaura
They include the bar, dining, kitchen, hosting and serving among others.

Guidance and observation

It is important to know that training your staff does not end with the provision of instructions and orientation. Rest
managers are advised to ensure that the experienced staff especially department heads continue guiding and observing
actions of both the new and current staff.

4. External training
While training manuals and shadowing of new staff is part and parcel of server guidelines and best restaurant training
it is not enough. The world is changing and as a result, it is important to keep up with new and emerging trends.

The only way to do so is through external training. External training is where your restaurant hires or partners with
an external training company with the sole purpose of training your staff. The trainers can do so onsite or via online
classes.
The best option for a small restaurant is via online classes.

5. Implement upskilling
As said earlier, external training may appear to be expensive but when combined with upskilling, it will ensure efficie
management and better service provision to customers. Not only that. It will encourage your employees to continue
working for you for several years to come.

6. Train your staff to use the latest technology

Technology helps to make work easier and as such, it plays an important role in all industries and establishments. A
restaurant is no exception. Restaurants have advanced past touch screen Point of Sale systems.
7. Recognize your top employees
Providing the best restaurant training to your new staff is not enough. You need to start recognizing your top employ
Doing so will motivate your employees which is an added advantage to you because productivity will improve.

8. Perform employee evaluation

A performance review is an important exercise. Not only does the program help to track the employee’s progress bu
to determine if the employee is a valued member of the team. Furthermore, a performance review evaluates the emplo
attitude, efficiency plus their strengths and weaknesses.

9. Implement team building exercises

By now, your new employees are well integrated within the team. Not only are they going about their duties as part o
team but they are socializing outside the restaurant too.

10. Keep employee records

As a restaurant owner or manager, it is important to know that keeping employee records is very important. Yes, som
staff members will continue working at the restaurant for many years to come while others will opt to advance in thei
and seek opportunities in other establishments.
Food and Beverage Service Equipment Tableware
Cutlery

1. Tableware is a Food and Beverage Service Equipment term used to denote flat
cutlery and hollowware. It may be analyzed as follows:-
2. Flatware :- all forms of spoons and forks.
3. Cutlery – all knives and other cutting Food and Beverage Service Equipment.
4. Hollowware – any item made from silver apart from flatware and cutlery eg :-
teapots , milk creamers, entrée dishes etc
5. Stainless steel is the most used metal in the making of cutleries because it is the
most durable and does not need any special cleaning methods.
6. After being washed in the machine each individual piece of cutlery must be checked
and polished.
7. When storing silverware cutlery make sure that it is stored properly ( usually in baize
lined drawers ) because they tend to scratch very easily.
8. A normal cover consists of the following
9. a large knife and a large fork
10. a fish knife and a fish fork
11. a dessert spoon and a dessert fork
12. a soup spoon
13. a bread and butter knife.
 BREKFAST MENU

SUN MON TUE WED

WATERMELON JUICE CANNED PINEAPPLE MIX FRUIT JUICE CANNED ORANGE JUICE

MIX VEGETABLE JUICE TOMATO JUICE BEETROOT JUICE CARROT JUICE

MASALA CHAS PLAIN CHAS MASALA CHAS PLAIN CHAS

SWEET LASSI SALTED LASSI SWEET LASSI MANGO LASSI

VANILLA MILKSHAKE BANANA MILKSHAKE CHIKOO MILKSHAKE MIX FRUIT MILKSHAKE

2 TYPES CUT FRUIT 2 TYPES CUT FRUIT 2 TYPES CUT FRUIT 2 TYPES CUT FRUIT

BANANA BANANA BANANA BANANA

LETTUCE/TOMATO LETTUCE/TOMATO LETTUCE/TOMATO LETTUCE/TOMATO

CRUDITS CRUDITS CRUDITS CRUDITS

BANANA COMPOTE APPLE COMPOTE CHIKOO COMPOTE AMLA MURABBA

2 TYPES DRESSING 2 TYPES DRESSING 2 TYPES DRESSING 2 TYPES DRESSING

BREAD SLICE BREAD SLICE BREAD SLICE BREAD SLICE

ASSORTED BREAD ROLL ASSORTED BREAD ROLL ASSORTED BREAD ROLL ASSORTED BREAD ROLL

MUFFINS MUFFINS MUFFINS MUFFINS

DONUTS DONUTS DONUTS DONUTS

CROISSANTS CROISSANTS CROISSANTS CROISSANTS

DANISH ROLL DANISH ROLL DANISH ROLL DANISH ROLL

3 TYPES CEREALS 3 TYPES CEREALS 3 TYPES CEREALS 3 TYPES CEREALS

HOT MILK HOT MILK HOT MILK HOT MILK

COLD MILK COLD MILK COLD MILK COLD MILK

TEA/COFFE TEA/COFFE TEA/COFFE TEA/COFFE

 CHEESE PLATTER CHEESE PLATTER CHEESE PLATTER CHEESE PLATTER

HONEY/MAPPLE SYRUP HONEY/MAPPLE SYRUP HONEY/MAPPLE SYRUP HONEY/MAPPLE SYRUP

GOBI PARATHA PALAK PARATHA PANEER PARATHA LACCHA PARATHA

PURI MISAL DAL PAV

ALOO BHAJI PAV PAKWAN BHAJI

PALAK IDLI CARROT IDLI IDLI MIX VEG IDLI

SAMBAR SAMBAR SAMBAR SAMBAR

2 TYPE CHUTNEY 2 TYPE CHUTNEY 2 TYPE CHUTNEY 2 TYPE CHUTNEY

ALOO BONDA KACHORI MOONG DAL PAKODA KANDA BHAJI

VEG UPMA POHA MINI ONION UTTAPAM SEVAI UPMA

GRILLED TOMATO CHEESE TOMATO GRILLEDTOMATO HERBS TOMATO

HASH BROWN POTATO SAINT POTATO POTATO WADGES POTATO LAYONNAISE

BUTTER TOSSED CORN/PEAS BUTTER SPROUT BAKED BEAN BUTTER TOSSED PEAS/CORN

PLAIN OMELETTE MASALA OMELETTE PLAIN OMELETTE MASALA OMELETTE

CHICKEN CONGEE CHICKEN FINGER CHICKEN PATTY CRUMB FRIED CHICKEN

BOILED EGG BOILED EGG BOILED EGG BOILED EGG

PINEAPLLE SHEERA SEVAI KHEER DALIYA GULAB JAMUN

 THU FRI SAT

WATERMELON JUICE CANNED PINEAPPLE JUICE MIX FRUIT JUICE

MIX VEG JUICE TOMATO JUICE BEETROOT JUICE

MASALA CHAS PLAIN CHAS MASALA CHAS

STRAWBERRY LASSI SALTED LASSI ORANGE LASSI

MANGO MILKSHAKE BANANA MILKSHAKE VANILLA MILKSHAKE

2 TYPES CUT FRUIT 2 TYPES CUT FRUIT 2 TYPES CUT FRUIT

BANANA BANANA BANANA

LETTUCE/TOMATO LETTUCE/TOMATO LETTUCE/TOMATO

CRUDITS CRUDITS CRUDITS

BANANA COMPOTE APPLE COMPOTE CHIKKO COMPOTE

2 TYPES DRESSING 2 TYPES DRESSING 2 TYPES DRESSING

BREAD SLICE BREAD SLICE BREAD SLICE

ASSORTED BREAD ROLL ASSORTED BREAD ROLL ASSORTED BREAD ROLL

MUFFINS MUFFINS MUFFINS

DONUTS DONUTS DONUTS

CROISSANTS CROISSANTS CROISSANTS

DANISH ROLL DANISH ROLL DANISH ROLL

3 TYPES CEREALS 3 TYPES CEREALS 3 TYPES CEREALS

HOT MILK HOT MILK HOT MILK

COLD MILK COLD MILK COLD MILK

TEA/COFFE TEA/COFFE TEA/COFFE

 CHEESE PLATTER CHEESE PLATTER CHEESE PLATTER

HONEY/MAPPLE SYRUP HONEY/MAPPLE SYRUP HONEY/MAPPLE SYRUP

ALOO PARATHA MIX VEG PARATHA MALBARI PARATHA

CHOLE PURI KANCHIWARAM IDLI

BHATURE BHAJI ALOO MUTTER SABZI

KANCHIPURAM IDLI IDLI PEASARATTU

SAMBAR SAMBAR SAMBAR

2 TYPE CHUTNEY 2 TYPE CHUTNEY 2 TYPE CHUTNEY

KOTHAMBIR VADI MEDU WADA SAMOSA

SABUDANA KHICHADI CHEESE DYNABITES CHEESE CORN CROQUETTE

GRILLED TOMATO GRILLED TOMATO HERB GRILLED TOMATO

ROAST POTATO PARSLEY POTATO PARSLEY POTATO

BUTTER TOSSED VEGETABLEBUTTER TOSSED SPROUTED CHANA HONEY GLAZED CARROT

PLAIN OMELETTE MASALA OMELETTE MASALA OMELETTE

CHICKEN SAUSAGE CHICKEN CUTLET CHICKEN KHEEMA PAV

BOILED EGG BOILED EGG BOILED EGG

RICE KHEER SABUDANA KHEER DALIYA

 RESTORANT LILIN INVENTRY MONTH 1/11/2019
SR.NO ITEM NAME O.B ISSUE TOTAL DISCARD
1 YELLOW NAPKIN 193 193
2 TABLE CLOTH 33 7 40
3 RED NAPKIN 63 63 1
4 RUNNER 12 12 1
5 TRAY MAT 0 0
1/11/2019
C.B
193
40
62
11
0
 JOB RESPONSIBILITY
SR.NO NAME RESPONSIBILITY
1 SUMIT THAKUR CLEANING STORE/ CONSUMPTION REPORT
ROOM SERVICE CHECK LIST
2 MR SANJAY BRAKAGE LIST /LOOG BOOK/
RESTAURANT BILLING / COMMENTS CARD
3 ME ASHISH ALL BANQUIT STORE INVENTARY N CLEANING
4 MR SHUBHASH ALL CROCKERY /CUTLERY WIPING
CROCKERY &CUTLERY SHOULD BE NEAT & CLEAN

F&B SIGNATURE
HELPING HAND
MR LALIT/ MR YASH

MR ABHISHEK/

MR AKASHAY
MR ARUN
SR No Items Unit Issued Unit Cost Total Cost
1 SOFT DRINKS 300 ML BTL 0 0
2 WATER VEDECA BOX 0 0
3 SODA 600 ML LEHAR BTL 14 0
4 SOFT DRINK2 LTR BTL 98 0
5 WATER 250ML BOX 21 0

6 REAL JUICE 1 LITER

7 TISSUE PEPPER BTL 112 0

8 COASTER PKT 2 0

9 TOMATO SOUCE

10 TOTH PIC PKT