Front Office

Task Lists
1 Actual Check In
2 Amendments & cancellation
3 Answering telephone
4 Assigning rooms according to daily arrival status
5 Assisting guest with taxi service
6 Backing up and organizing files in reservation
7 BC Check list
8 BC filling reports and documents
9 Billing Instructions
10 Bomb threat procedures
 Housekeeping
Task Lists
1 Turning & testing Mattress
2 Answering telephone
3 Greeting standard
4 Brushing the floor
5 Checking room status
6 Chemical knowledge
7 Cleaning AC Grill
8 Cleaning area checklist
9 Cleaning back of the house corridor
10 Cleaning bathtub & shower
11 Cleaning carts
12 Cleaning corridor
13 Cleaning F & B outlet
14 Cleaning glass window
15 Cleaning guest area corridor
16 Cleaning guest room
17 Cleaning Lobby Area
18 Cleaning mirrors
19 Cleaning of Employee Locker Rooms
20 Cleaning offices
21 Cleaning refrigerator
22 Cleaning restroom
23 Cleaning supplies caddy
24 Cleaning the balcony
25 Cleaning the bathroom
26 Cleaning the staircase
27 Cleaning the telephone
28 Cleaning the toilet
29 Cleaning toilet facilities
30 Cleaning trash containers & ashtrays
31 Cleanliness of sevice lift & floor pantries
32 Collecting guest laundry
33 Controlling floor pantry
34 Controlling guest supplies
35 Controlling master keys
36 Controlling store inventory
37 Controlling uniforms
38 Crystalizing marble
39 Delivering guest request to guest room
40 Discrepancy Report
41 Dusting wooden furniture
42 Entering guest room
43 Evening turn down Service
44 Facial tissue and toilet tissue
45 Grooming & personal hygiene
46 Guest room cleaning procedure
47 Guest room keys operation
48 Handling cleaning caddy
49 Handling complaints
50 Handling DND & check out room
51 Handling guest laundry
52 Handling guest request
53 Handling linen
54 Handling lost and found
55 Handling Out of Order room
56 Handling room discrepancies
57 Handling soiled room linen
58 Handling trolley carts
59 Hotel product knowledge k
60 Housekeeping Golden Rules
61 Housekeeping terminology
62 Linen Par Stock
63 Log book procedure
64 Loss or Damaged Uniform
65 Lost & Found Procedure
66 Maid assignment
67 Making bed
68 Making bed
69 Mopping the floor
70 Moving & positioning Housekeeping carts
71 Moving the cleaning caddies
72 Operating hand polisher machine
73 Operating laundry machine
74 Polishing shoes
75 Posting guest laundry bill
76 Reading room attendant worksheet
77 Recording loan item
78 Refreshing towels
79 Removing dirty linen
80 Replacing room ammenities
81 Reporting lost & breakage, spoilage item
82 Room preparation
83 Room quality control
84 Safety and security
85 Saving cost (par stock & controlling)
86 Setting - up trolleys
87 Setting up pantry
88 Setting up the room
89 Setting up trolley & caddy kit
90 Shampooing carpet
91 Sorting linen
92 Spotting
93 Standards of room set up
94 Telephone courtesy
95 Turn down service
96 Turning matrass
97 Using scrubbing machine
98 Using vacuum cleaner
99 VIP set up
100 Wahing sofa
101 Washing rubber mat
 Engineering
Task Lists
1 1730 KVA procedure
2 345 KVA procedure
3 4 Stove With Oven
4 Air conditioner maintenance
5 Air Conditioning System
6 Alarm system
7 Alarm system overview
8 Banquete Equipment
9 Basic AC/DC Electrical
10 Basic Electric Control
11 Briting Aparatus
12 Calculating energy cost
13 CCTV
14 Chiller maintenance procedure
15 Civil Maintenance
16 Cleaning AC
17 Closedown Procedure
18 Coloring Coding & Pipe Identification
19 Controlling genset
20 Deep Frying Maintenance
21 DishWashing
22 Electric installation
23 Electric Motors
24 Electrical panel operating and maintenance procedure
25 Electrical Supply System
26 Electrical System For Room
27 Elevator operating and maintenance procedure
28 Emergency Exit Door Maintenance
29 Emergency Respon Team (ERT)
30 F&B refrigeration system overview
31 Fire Alarm Procedure
32 Fire Alarm System I
33 Fire Alarm System II
34 Fire extinguishing
35 Fire Hydrant
36 Food Service Refrigeration system
37 Gas Supply System
38 Genset procedur
39 Gondola
40 Gondola
41 Gondola maintenance
42 Grease trap system
43 Guest room maitenance procedure
44 Handling guest complain
45 Handling guest request
46 Handling power interuption procedure
47 Hydrant and plumbing instalation system
48 Ice Cube machine
49 Identifying Electric Distribution Panel
50 Installation of electric motor
51 Internet access procedures
52 IPTV operating system
53 Keselamatan Dan kesehatan Kerja
54 Kitchen Equipment
55 Koi Pond
56 Lamp Tipe
57 LAN + Wi Fi Network
58 Lighting system maintenance
59 Lighting system overview
60 Lightning Arrester system
61 Log book procedure
62 Maintaining AC
63 Maintaining genst
64 Maintaining hot water system
65 Maintaining Pool
66 MATV
67 MCFA
68 Miwa Card maintenance
69 Monitoring generator engine
70 Monitoring PABX
71 Operating Audio Video
72 Operating CCTV
73 Operating electric diagram
74 Operating electric switchboard
75 Operating elevator
76 Operating genset
77 Operating HAVC
78 Operating hot water system
79 Operating motor control center
80 PABX
81 PABX operating and maintenance procedure
82 Paging System
83 Panel 2 & 3 Bed room
84 Panel Room Standard
85 PHE system operation
86 Planning of engineering work
87 Plumbing system
88 Plumbing System
89 PR (Purchasing Request)
90 Preparing monthly report
91 Programming telephone system
92 Room Maintenance
93 Safety Work
94 Save Deposit Box maintenance
95 Saving Energy
96 Saving energy campaign
97 Setting Internet
98 Slicer Machine
99 Sound System
100 Special Lighting
101 Stopot Range Maintenance
102 Stove Maintenance
103 STP operating and maintenance procedure
104 STP System
105 Swimming pool maintenance procedure
106 Swimming pool treatment procedure
107 System Pendingin
108 Telephone System
109 Telephone system
110 Troubleshooting of internet problem
111 Under counter chliller
112 Upright Chiller
113 Vertical transportation system
114 Ving Card
115 Water & waste water system
116 Water distribution system overview
117 Water heater maintenance
118 Water Heater System For Room
119 Water Treatment Plan
120 Water treatment procedure
121 Wearing Diagram Compresor AC
122 Wearing Diagram control Minibar
123 Wearing Diagram Tube Lamp
124 Welding Acetelin
125 Welding Electrical
126 Wood Finishing
127 Work In Chiller
128 Work safety procedure
 Accounting
Task Lists
1 3 vendor quotation policy 1
2 Account Payable Overview 2
3 Account Receivable Overview 3
4 Accrual report 4
5 Aging A/R report 5
6 Analyzing F&B Cost 6
7 Maintaining balance sheet 7
8 Balancing Inventory Report with General Ledger Report 8
9 Basic Accounting 1 (Accounting Product) 9
10 Basic Accounting 2 (Journal Entries) 10
11 Billing report 11
12 Cash advance procedure 12
13 Cash count report 13
14 Preparing cash flow report 14
15 Cashier amenities inventory
16 Chart of Account (Expenses/Cost Center)
17 Chart of Account (Revenue Center)
18 Checking revenue documents and verifying against revenue sheets
19 Checking guest ledger & Balancing With GL
20 Checking Night Auditor Report
21 Collective payment from government company & bank reconciliation
22 Compliment report
23 Cost Control (Flash Cost)
24 Cost Control (Inventory)
25 Cost Control Overview
26 Credit Card Training
27 Credit Procedure
28 Departmental request of payment procedure
29 Direct purchase procedure
30 Discount knowledge
31 F&B cost control
32 First In First Out procedure
33 General Accounting Training
34 General Cashier Overview
35 General Cashier report
36 Guest deposit
37 Handling daily F&B Market List
38 Balancing AP Report with General Ledger Report
39 Controlling Cash on Purchase
40 Controlling Deposit on Purchase
41 Monitoring AP Aging
42 Income Audit Overview
43 Internal Audit
44 Inventory & Distribution Management
45 Inventory report
46 Issuing procedure
47 Journal report overview
48 Location, Outlet & Cost Center
49 Making & checking purchase requisition and purchase order
50 Making AR Transfer Report to GL
51 Making balancing Petty Cash Report with A/E Petty Cash
52 Making Daily Cashier Reconciliation
53 Making Daily Plash Food & Beverage Report
54 Making Food & Beverage Cost Reconcillation Report
55 Making Procedure City Ledger Transaction & Invoicing
56 Making Reminder Letter Procedure
57 Making Voucher payable preparation
58 Management information system
59 Market research overview
60 Monthly Outstanding PO report
61 Preparing monthly P&L Report (Overal)
62 Preparing monthly P&L Report (Departmental)
63 Month-end stock inventory procedure
64 Multi Task Skills for Accounting Section - Account Payable
65 Multi Task Skills for Accounting Section - Account Recievable
66 Multi Task Skills for Accounting Section - GL
67 Multi Task Skills for Accounting Section - Income Audit
68 Multi Task Skills for Accounting Section - IT
69 Multi Task Skills for Accounting Section - Logistik
70 Officer & Personal Cheque
71 Payment for supplier
72 PPH 21
73 Prepaid report
74 Preparing Bank Reconciliation
75 Preparing vendor's payment procedure
76 Processing of F&B invoices
77 Procurement Overview
78 Purchase cancellation and ammandement procedure
79 Purchase Order procedure
80 Purchase Request procedure
81 Purchasing department policy
82 Purchasing imported item procedure
83 Rebate report
84 Receiving & Processing of goods
85 Reconcile (Accrued)
86 Reconcile (AP Ageing & AR Ageing)
87 Reconcile (Prepaid)
88 Reconcile (Provision)
89 Revenue report
90 Review payment
91 Slow moving item report
92 Stocktaking Procedure
93 Store room procedure
94 Suppliers (definition, tender system & selection)
95 Tax Training
96 Uniform System of Accounting (F&B Combined)
97 Uniform System of Accounting (Minor Operating Department)
98 Uniform System of Accounting (Overhead A&G)
99 Uniform System of Accounting (Overhead POMEC)
100 Uniform System of Accounting (Overhead Sales & Marketing)
101 Uniform System of Accounting (Room Division)
102 Vendor list filling system
103 Vendor's contract overview
IT
Task Lists
Cleaning CD-DVD-Drive
Cleaning Hard drive
Cleaning Ink jet printer
Cleaning Lap Top
Cleaning Laser Printer
Cleaning optic mouse
Cleaning up computer case
Cleaning up keyboard
Cleaning up monitor
Cleaning up mouse (roller)
Standardizing password
switching on - off computer
Saving video by keepvid
Making Online Recruitment by Google Aps
 Food & Beverage Service
Task Lists
1 A'lacarte Food presentation
2 Alcohol Beverages
3 Banquet equipment rental
4 Banquet operation
5 Banqueting basic set up
6 Bar Preparation
7 Bartending
8 Basic beverage preparation
9 Basic rules of carrying Food & Beverage
10 Beer Knowledge
11 Beverage Knowledge
12 Breakfast Service
13 Breakfast set up overview
14 Buffet Preperation
15 Captain order procedure
16 Carrying beverage from bar
17 Carrying food from kitchen
18 Cashiering
19 Checking daily event and special menu
20 Checking daily table set up
21 Checking the tray prior to delivery
22 Chinese set menu
23 Cleaning equipment
24 Cleaning pool area
25 Cleaning the Room Service trolley/tray
26 Cleaning work area
27 Clearing of soiled plates
28 Clearing the table
29 Clearing up dirty plates
30 Coffee clasification
31 Completing coffee break set up
32 Connecting LCD Projector
33 Decoy system
34 Delivering Room Service order
35 Delivering VIP Orders and Amenities
36 Department Orientation
37 Dessert/ Coffee/ Tea Presentation & Service
38 EDC Machine
39 Entering guest rooms for Room Service delivery
40 Family set menu
41 Financial Responsibilities
42 Floor station assignments
43 Food & Beverage Cost
44 Food Knowledge - Sauce
45 Food Purchasing, Receiving, Storing & Issuing
46 Food Quality Standards
47 Food Receiving
48 Food Storing and Issuing - Physical Controls
49 General beverages knowledge
50 General service sequence
51 Greeting guest at the restaurant entrance
52 Grooming, Hygiene, Sanitation & Safety
53 Handling breakfast voucher
54 Handling Chinaware
55 Handling clean linen
56 Handling complaint
57 Handling glassware
58 Handling guest inquiries
59 Handling liquid, food, broken item on the restaurant floor
60 Handling lost and found
61 Handling reservation
62 Handling soiled linen
63 Handling wedding inquiry
64 Installing delegate microphones
65 Introducing hotel facilities
66 Jobs Section Task List
67 Knowing MICE & PLACE
68 Leaving guest room after room service delivery
69 Maintaining coffee machine
70 Making Cocktail
71 Making coffee brew
72 Making garnish
73 Meeting room matrix
74 Meeting Room Preparation
75 Menu knowledge
76 Methods of cooking
77 MICE & PLACE procedure
78 Mice en place
79 Mini Bar Operation
80 Minibar knowledge
81 Mixer maintenance
82 Monitoring table to anticipate guest needs
83 Opening a bottle of wine
84 Opening and closing procedure
85 Opening bottles of champagne / sparkling Wine
86 Operating coffee machine
87 Operating hours outlets
88 Pasta & Sauce
89 Pasta Clasification
90 Personal Appearance
91 Picking up cocktails from the bartender
92 Picking up dirty tables
93 Placing & serving food order
94 Polishing chinaware
95 Polishing cutleries
96 Polishing glassware
97 Port & Sherry
98 Pouring ice water
99 Pre-meal briefing
100 Preparing & settlement bill
101 Preparing cocktails
102 Presenting bill
103 Product knowledge
104 Product sales techniques
105 Reading BEO
106 Receiving Guest
107 Record Keeping of Food Specifications
108 Removing tray / trolley
109 Resetting tables
110 Restaurant Appearance
111 Restaurant reservations
112 Review VIP Guest List
113 Reviewing Daily Room Service Specials
114 Room Service General information
115 Room Service Job Description
116 Room Service Operation
117 Room Service Order Receiving Book
118 Room Service Order Taker
119 Room Service Staff-General Knowledge
120 Safety and Accident Preventions
121 Seating the guest and presenting menu
122 Selling by recommendation
123 Selling technique
124 Sense of belonging
125 Service skills
126 Serving a bottle of wine
127 Serving Beverages
128 Serving coffee
129 Serving food
130 Setting banquet beverage
131 Setting banquet buffet
132 Setting up audio visual at meeting room and ballroom
133 Setting up boardroom style
134 Setting up classroom style
135 Setting up hollow square style
136 Setting up round tables
137 Setting up stage
138 Setting up table for set menu
139 Setting up U-shaped style
140 Settip up coffee break
141 SOP - Ala Carte Service
142 SOP - Beverage Service
143 SOP - Buffet Service
144 SOP - Daily Revenue Report
145 SOP - Dinner
146 SOP - Food Sevice
147 SOP - Inventory
148 SOP - Lunch
149 SOP - Sequence of Service
150 SOP - Wine Service
151 Stacking linen at storage
152 Stacking plate
153 Table Doth / E'laborate
154 Table manner
155 Table set up overview
156 Taking beverage order
157 Taking beverage order at the bar
158 Taking food orders
159 Taking order
160 Taking reservation
161 Telephone courtesy
162 Traditional drinks
163 Type of breakfast
164 Type of service
165 Upselling Technique
166 VHP Program
167 Western set menu
168 Whiskey classification
169 Wine Knowledge
 Food & Beverage Kitchen
Task Lists
1 American & Japanese sushi style
2 Breakfast menu
3 Butter cream
4 Carving and garnishing fruit
5 Carving ice
6 Cleaning burner stove
7 Cleaning chaffing dish
8 Cleaning cutting board
9 Cleaning gas jet
10 Cleaning kitchen equipment
11 Cleaning kitchen utensils
12 Cleaning knife
13 Cleaning mixer
14 Cleaning pots & pan
15 Cleaning wash basin
16 Cleaning working chiller
17 Cold kitchen overview
18 Controlling and supplying water for chaffing dish for buffet
19 Controlling food cost overview
20 Controlling food stock inventories
21 Controlling store items
22 Controlling temperature
23 Cooking pasta
24 Cutting board colour code
25 Cutting fish
26 Cutting meat
27 Decoy system
28 Delegating job to new comer
29 Detergen knowledge
30 Diswashing machine cleanliness
31 Dressing
32 Familiarization of special event menu
33 FIFO system
34 Filleting salmon
35 Food preservation
36 Garnishing cake
37 Garnishing food
38 Gas stove procedure
39 Handling accidents and breakage
40 Handling Chinaware
41 Handling daily product
42 Handling Glassware
43 Handling groceries item
44 Handling kitchen wastage
45 Handling recycle equipment from garbage
46 Handling recycle item
47 Handling Silverware
48 Handling vegetables
49 Homemade Italian Pasta
50 Hotel product knowledge
51 Hygiene and Sanitation
52 Hygiene and Sanitation
53 Inventory System overview
54 Italian Food knowledge
55 Kinds of sauce
56 Labeling and covering food
57 Maintaining Chinaware
58 Maintaining cleanliness of Kitchen area
59 Maintaining Cutleries
60 Maintaining equipment
61 Maintaining Glassware
62 Maintaining silverware
63 Making Asian dressing
64 Making assorted egg
65 Making basic curry paste
66 Making basic sauce
67 Making beef/chicken teriyaki
68 Making caesar salad
69 Making chocolate cake
70 Making chocolate farfait
71 Making chocolate praline
72 Making croissant
73 Making Danish and croissant dough
74 Making Danish pastries
75 Making demi glace
76 Making dim sum
77 Making french dressing
78 Making fruit tartlet
79 Making ginger bread
80 Making hazelnut cake
81 Making jam
82 Making lasagna
83 Making omelette
84 Making oxtail soup
85 Making Pesto
86 Making pesto sauce
87 Making pizza
88 Making Purchase Requisition
89 Making red wine vinaigrette
90 Making shawarma
91 Making sponge cake
92 Making Store Requisition
93 Making sushi roll
94 Making sweet bread
95 Making talas cake
96 Making tempura
97 Making teppnyaki
98 Making terrine and pate
99 Making tiramisu
100 Making tomato soup
101 Making yorkshire pudding
102 Making yulog cake
103 Menu engineering
104 Menu knowledge for a la carte
105 Menu rotation overview
106 Method of cooking - flambee
107 Method of cooking - Indian Cuisine
108 Method of cooking - poaching
109 Method of Cooking (Knowledge)
110 Method of Cooking (Practical)
111 Method of cutting
112 Mice en place
113 Middle East Cuisine
114 Minimizing lost & breakages
115 New a la carte menu - (Knowledge)
116 New a la carte menu - (Practical)
117 Operating dishwashing machine
118 Operating dough sheeter
119 Organizing kitchen area
120 Oven & Grill cleanliness
121 Pastry and Bakery product knowledge
122 Performing breakage count
123 Portion standard
124 Preparing & being incharge at dishwashing machine
125 Preparing authentic sundanese cuisine
126 Preparing breakage report
127 Preparing Breakfast Set Up
128 Preparing Buffett Set Up
129 Preparing daily consumption report
130 Preparing Daily Market List request
131 Preparing equipment and handling banquet event
132 Preparing equipment and handling set menu
133 Preparing operating equipment for banquet event
134 Preparing traditional homemade snacks
135 Reading Banquet Event Order
136 Receiving food
137 Setting up breakfast buffet
138 Setting up buffett line
139 Sharpening knife
140 Soaking equipment
141 Sorting equipment fron diswashing machine
142 Standard recipe
143 Stewarding chemical knowledge
144 Stock Rotation
145 Storage control overview
146 Storing chemical and cleaning suplies
147 Storing cups, plates, and glassware
148 Storing food
149 Supplying equipment to outlet
150 Using rice cooker
151 Vegetables cutting technique
152 Washing Chinaware
153 Washing Glassware
154 Washing pots and pans
155 Washing Silverware
156 Using Meat Slicer
157 Using Robo Coup
158 Using Blender
159 Using Convection Oven
160 Using Wok Burner
161 Using Stick Blender
162 Using Gas Bottles
163 Using Salamander
164 Using Deep Fat Fryer
165 Using Meat Grinder
166 Using Bread Slicer
167 Using Bread Mixer
168 Using Grill and Hot plate
 Sales & Marketing
Task Lists
1 Account management policies
2 Art of public speaking
3 Banquet & conference management system
4 Banquet & meeting procedure
5 Basic info on sales generating revenue
6 Basic Sales & Marketing
7 Basic Sales & Marketing
8 Building customers satisfaction
9 Building relationships with your customers by telephone contact
10 Cancellation policy
11 Closing Technique
12 Completing GRC and COMSET report
13 Composing MICE rate strucutre
14 Composing Rooms rate structure
15 Composing Wedding rate structure
16 Confirmation procedure
17 Customer Satisfaction
18 Dealing with difficult customers
19 Discounted and special tariff policy
20 Doing site inspection
21 Dress code and personal appearance
22 Filtering Account 1
23 Filtering Account 2
24 Function room booking procedure
26 Getting others to sell for you
27 Group Contract Rate
28 Group forecast overview
29 Group rate policy
30 Group reservation
31 Growing Your Sales
32 Handling group
33 Handling guest complaint
34 Handling VIP Guest
35 Hotel competitor analysis overview
36 Hotel product knowledge overview
37 Hotel voucher policy
38 In House Parameter Setting VHP
39 Key Drivers & Assessing Competition
40 Live VHP System
41 Logging calls
42 Making sales call report
43 Market Segment Presentation
44 Market Segment Presentation
45 MICE Presentation
46 National Key Account Programs
47 Office protocol
48 Preparing banquet conference
49 Preparing Banquet Event Order
50 Preparing confirmation letter
51 Preparing corporate rate agreement
52 Preparing group contract rate proposal
53 Preparing proposal for MICE
54 Preparing proposal for wedding event
55 Presentation skills
56 Press Clipping
57 Press Conference
58 Product Knowledge
59 Promotion Strategy
60 Prospecting
61 Psychology of Selling
62 Rate Structure - Banquet
63 Rate Structure - MICE
64 Rate Structure - Wedding
65 Retaining your customers by using company history
66 Revenue Management Part I & II
67 RFP Training
68 S&M Policy & Procedure Presentation
69 Sales & Marketing Overview
70 Sales Administration Skills
71 Sales Manner 1
72 Sales Manner 2
73 Sales Platform 1
74 Sales Platform 2
75 Sales Presentation
76 Sales Strategy
77 Sales Team target overview
78 Sales Templates
79 Selling Model
80 Selling Process
81 Selling skills
82 Selling Skills
83 Setting up sales objectives
84 SOP - Barter
85 SOP - Cancellation Policy
86 SOP - Discounted & Special Tariff for Airlines
87 SOP - Discounted & Special Tariff for Diplomatic & Government
88 SOP - Discounted & Special Tariff for Long Staying Guests
89 SOP - Discounted & Special Tariffs
90 SOP - Discounted & Special Tariffs for Commercial Account
91 SOP - Discounted & Special Tariffs for Travel Agent Operator
92 SOP - Group Rates Basic Policy
93 SOP - Hotel Voucher
94 SOP - Pratical Target for Sales Staff
95 SOP - Room upgrades
96 Steps in doing sales call
97 Strategic Selling Skills
98 Successful Selling
99 Targeting your sales
100 Telephone Sales Skill
101 The account file
102 Travel & entertainment
103 Travel Agent Contract Rate Proposal
104 Travel Agent contract rate proposal overview
105 Upselling Technique
106 VHP : Sales Reservation
107 VHP Sales & Marketing
108 Web Portals Presentation
109 Wholesale contract
110 Yield Management
 Human Resources
Task Lists
1 Arranging interview
2 Assertive manager toward positive result
3 Behavioral Motivation
4 Body-checking procedures
5 Checking locker procedure
6 Checking the departmental training implementation
7 Coaching & counseling
8 Conducting exit interview and clearance
9 Coordinating employee activities
10 Departmental weekly attendance procedure
11 Effective rostering to meet budgeting requirement
12 Employee activities overview
13 Employee database overview
14 Employee facilities overview
15 Employee greavances procedure
16 Employee health insurance procedure
17 Employee Notice Board procedure
18 Ethics of communication
19 Expedition book procedure
20 Filing of employee personal file
21 General staff gathering/meeting overview
22 Grooming campaign
23 Handling bomb threat evacuation
24 Handling Departmental First Aid Kit stock
25 Handling fire evacuation
26 HR Golden Rules
27 Human Resources Information System
28 Incoming and outgoing correspondence procedure
29 Insurance policy
30 Interpersonal skills & human relations
31 Interview competency
32 Interviewing skills
33 Investigation technique
34 Involving staff in aspects of decision making
35 Knowledge of local labour laws
36 Leadership
37 Learning Organization
38 Management of human resources (general)
39 Managing Employee
40 Measuring productivity
41 New employee administration procedure
42 On the Job Training procedure
43 Organizing performance appraisal
44 Organizing the departmental training
45 Organizing the recruitment of student trainee
46 Organizing training library, books, video and handout
47 Patroling hotel area
48 Payroll procedure
49 Performance Assesment skills
50 Personnel Administration
51 Planning & recruitment employee
52 Planning and executingsocial activities
53 Planning and setting goals and objectives
54 Preparing annual training plan
55 Preparing any special reports on payroll
56 Preparing document for Jamsostek
57 Preparing document for Medical Insurance Provider
58 Preparing EDR Report
59 Preparing employee contract
60 Preparing Employee File
61 Preparing finger print attendance report
62 Preparing Human Resources Annual Budget
63 Preparing BPJS calculation
64 Preparing BPJS report
65 Preparing Monthly HR & Training Calendar
66 Preparing Monthly HR Report
67 Preparing Monthly Training Report
68 Preparing P&L Presentations
69 Preparing payment of BPJS
70 Preparing Service Charge calculation
71 Preparing sick leave report
72 Preparing staff notice board
73 Preparing summary of DW attendance and payment
74 Preparing summary of employee meal
75 Preparing summary of medical use
76 Preparing summary of overtime payment
77 Preparing weekly meal calculation
78 Processing uniform and name tag for employee
79 Recording employees attendance
80 Recruitment process procedure
81 Registering finger print of new employee
82 Registering new employee in JAMSOSTEK
83 Resignation procedure
84 Reviewing Company Regulation
85 Rostering and work allocation skills
86 Saving energy campaign
87 Selecting and recruiting the student trainee
88 Short-listing job applicants againts key selection criteria
89 The Dynamics of human resources
90 Time management skills
91 Updating database of licenses in hotel
92 Updating employee data
93 Updating employee vacation report
94 Updating information on notice board
95 Updating master training record
96 VHP review for Human Resources