Untitled - Hospitality Maldives

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Receiving: Check It, Before You Accept It The beginning of every great meal begins with the purchasing and receiving of the freshest products available. Careful selection of your suppliers is the first step in ensuring you receive these fresh products. Question your suppliers to ensure that they have established food safety practices in place. You should only buy from suppliers who are getting their products from licensed reputable manufacturers who adhere to all applicable health regulations. Suppliers should meet the following criteria: • use a HACCP (Hazard Analysis Critical Control Point) system in their operations • train all employees in sanitation • use clean delivery trucks with proper refrigeration • package foods in leak proof, protective, durable packaging • should meet federal and state health standards You should let vendors know what you expect from them by putting safety standards in your purchase specification agreement and note any deficiencies for further review. Once your establishment has set up a relationship with a supplier, be a smart customer. Always inspect deliveries. Don’t take anything for granted. Even though federal and state agencies regulate and monitor the production and transportation of food such as meat, poultry, seafood, eggs dairy products, and canned goods, it is your responsibility to check the quality and safety of food that comes into your establishment. Remember that receiving is the first step where you can control the safety and quality of the food in your restaurant. Make sure that you are prepared for your shipment. Have clean handtrucks, carts or dollies, and containers available in the receiving area. Make sure you have enough space in your storage areas prior to receiving a shipment. If possible receive only one delivery at a time. Inspect and store each delivery before accepting another one to avoid product abuse in the receiving area. If deliveries arrive at a time that is not convenient ask the supplier to come back at another time that is. Schedule shipments so they arrive at the non-peak times of the day. That way you can ensure that your crew can check to see that the food arrives in good condition. Employees assigned to receive deliveries should be trained to inspect food properly, as well as to distinguish between products that are acceptable and those that are not. They should be authorized to reject products that are not acceptable. Take sample temperatures of all refrigerated and frozen foods as well as the delivery truck. Use a clean, calibrated thermometer to check the products. All products – especially meat, poultry, and fish – should be checked for proper color, texture, and odor. Live molluscan shellfish and crustacea must be delivered alive. Eggs should be checked for freshness and be checked for cleanliness and cracked shells. Dairy products must be checked for freshness. Produce should be fresh and wholesome. Make sure delivery trucks look and smell clean and are equipped with proper storage equipment. Ensure that the refrigerated products are at the proper temperature of 41 degrees Fahrenheit or below. Make sure frozen foods are in air-tight, moisture-proof packaging. Broken boxes, leaky packages, or dented cans may be signs of mishandling and could be grounds for rejecting the shipment. Check packaging for signs of re-freezing, prewetness, and pest infestation. Just because a product is dry or frozen upon receipt does not mean it was not wet or had not thawed during prior handling. Label all items before storage with the delivery date or the use-by date to ensure proper food rotation. Put products away as soon as possible, especially frozen food or foods that require refrigeration. Keep the receiving area clean and well lit to discourage pests. It is your establishment’s right to refuse an unacceptable delivery. If the product does not adhere to these criteria when it arrives, you have every right to refuse the shipment. Having established procedures for inspecting products can reduce hazards before they enter your establishment. Adapted with permission from ServSafe Essentials - Second Edition, ©2002 by the National Restaurant Association Educational Foundation. ServSafe is a registered trademark of the National Restaurant Association Educational Foundation. This article is reprinted with permission by Daydots 2008.
Shangri-La’s Villingili Resort And Spa, Maldives’ Spa Therapists Undergo Training At The Shangri-La Spa Academy A team of 10 spa therapists recently appointed by Shangri-La’s Villingili Resort and Spa, Maldives are on their way to the Shangri-La Spa Academy in Manila, Philippines for a three-month training programme. Among them are Aishath Zulfishan and Hassan Shiyam, natives of Hithadhoo in Addu Atoll. The Spa Academy was established in February 2007 to meet the demands of the rapid expansion of CHI, The Spa at Shangri-La – Shangri-La’s signature spa brand. Certified spa professionals from internationally accredited spa education facilities teach the trainees under the direction of CHI training managers. In addition to practical skills, trainees learn about CHI, The Spa philosophy and the inspiration of Shangri-La’s CHI experience as well as receive instruction on how to deliver the Shangri-La style of service within a spa environment. For Aishath Zulfishan and Hassan Shiyam, this opportunity is a milestone in their careers. “This is the first time I am attending such an extensive spa training programme. I am really looking forward to learning all I can at the academy to provide our guests with memorable spa experiences,” said Hassan Shiyam. With this latest opportunity for international exposure, Shangri-La’s Villingili Resort and Spa, Maldives continues to focus on the talent development of young Maldivians. While four trainees have just returned from an extensive 18-month on-the-job training programme in Dubai, the top five students of the hospitality course conducted at the beginning of this year in Addu Atoll are currently undergoing further training in Kota Kinabalu, Malaysia. Shangri-La’s Villingili Resort and Spa, Maldives will be the first luxury resort in the southern Maldives, on Addu Atoll. The resort will feature 142 villas with views of the ocean or the island’s natural lush vegetation. The Maldives’ second international airport, Gan International Airport, is an eight-minute boat ride away from the resort and Male International Airport is 70 minutes by domestic flights operating around the clock. Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 56 hotels under the Shangri-La and Traders brands with a rooms inventory of over 28,000. Shangri La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, mainland China, Fiji, Hong Kong, India, Indonesia, Malaysia, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates. The group has over 50 projects under development in Austria, Canada, mainland China, France, India, Japan, Macau, Maldives, Philippines, Qatar, Seychelles, Taiwan, Thailand, United Arab Emirates, United Kingdom and the United States. For more information or reservations, please contact a travel professional or access the website at www.shangri-la.com. Press contact: Susie Lim-Kannan, Director of Communications, Shangri-La’s Villingili Resort and Spa, Maldives, Pre-opening Office, Singapore Tel: (65) 6213 4934, Fax: (65) 6836 4804, E-mail: susie.lim-kannan@shangri-la.com, Website: www.shangri-la.com. For digitised pictures of the group’s hotels, please go to http://www.shangri-la.com/imagelibrary
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Page 9 and 10: gets retold 10-20 times, each time
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Page 18: How Much Service is Too Much Servic
Page 21 and 22: 3. 4. 5. 6. 7. 8. The “Task” ut
Page 23 and 24: Shangri-La Announces Key Executive
Page 26 and 27: It’s All About The P E O P L E It
Page 28 and 29: Hulhule Island Hotel Anniversary ca
Page 30: Parfait À La Réglisse With Pistac
Page 36: A Dining Experience with a Differen
Page 39: Forming a customer advisory or focu
Page 43 and 44: What does it take to be successful
Page 46 and 47: Leadership: Do We Know What It Is?
Page 48 and 49: While the leadership function is
Page 50 and 51: A Portrait Of Hussain Fizar Having
Page 52: Tips on Employee Retention 1. 2. 3.
Page 55 and 56: Centara Hotels & Resorts, Thailand
Page 58 and 59: Customer Service: A Fading Memory?
Page 62 and 63: Create and Commit to a Brand World
Page 64 and 65: More Web Site Hints, Tips, and Tric
Page 66 and 67: Three Steps to Welcome What a conve
Page 68 and 69: “Just a word of thanks for the gr

Untitled - Hospitality Maldives

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