Profession Codes used in hotels

            Profession codes are used to tag the profession of the hotel guest.

Guest Profession codes
Short Codes	Profession Codes
ADL	Admiral
ADMN	Administrator
ADV	Advisor
AM	Assistant Manager
ASCT	Associate
AVP	Assistant Vice president
BDM	Business Development Manager
BGD	Brigadier
BM	Branch Manager
BUS	Businessman
CEO	Chief Executive Officer
CHM	Chairman
CIO	Chief Information Officer
COL	Colonel
CPO	Chief Programme Officer
CPT	Captain
CST	Consultant
CTO	Chief Technology Officer
DCT	Doctor
DEN	Dentist
DGM	Deputy General Manager
DTYM	Deputy Manager

DVP	Deputy Vice President
ED	Executive Director
ENG	Engineer
EVP	Executive Vice President
EXE	Executive
FADL	Fleet Admiral
FLDL	Field Marshal
GEN	General
GM	General Manager
GOF	Gazetted Officer
HD	Head
HOT	Hotelier
IM	Incident Manager
ITM	IT Manager
JM	Junior Manager
JVP	Junior Vice President
LAW	Lawyer
LOG	Logistic
LT	Lieutenant
LTCL	Lieutenant Colonel
MD	Managing Director
MJG	Major General
MJR	Major
NM	Network Manager
PHR	Pharmacist
PJM	Project Manager
PTNR	Partner
RGM	Regional Manager
RM	Relationship Manager
SAN	Senior Analyst
SCN	Scientist
SM	Senior Manager
SNR	Senior
SNSR	Senior Supervisor
SOC	Socialist
SOF	Software Professional
SPVSR	Supervisor
VADL	Vice Admiral
WNGC	Wing Commander

SOP – Equipment cleaning in BAR

Wipe the table top and the chairs:

• Use a damp rag to wipe the surface of the tables one by one.
• Sweep the Bread crumbs out from under the chairs and tables.

• Never user linen napkins for cleaning.
  Silverware polishing:
  • Pick up the washed silver from the dish-washing area and deliver it to the polishing area.
  • Prepare hot water in stainless steel pot, put the silverware into the hot water before polishing.
  • polish by using an adequate silverware cleaning cloth.
  • Check the silverware for any damage.
  • Make sure all the silverware is stocked in good order.
    Glassware polishing:
    • Pick up the washed glassware from the shelves located at the dish washing area.
    • Deliver them to the polishing area by using glass racks.
    • Prepare hot water in a stainless steel pot, steam the glasses in/over hot water and polish them using glass towels.
    • Check the glasses for chips, marks, etc.
    • Hold the glass by the stem or base with a clean towel when handling after polishing.
    • Deliver the polished glasses to the service station using the appropriate trays.
      Condiments and sauces cleaning:
      • Collect all the Sauce bottles, line them up on the table and top up bottles where necessary until full but do not mix brands.
      • Wipe the top with a wet cloth and the entire bottle if dirty.
      • Prepare hot water in a stainless steel pot, put all the sauce bottle caps into hot water for about 10 minutes.
      • Take out the caps and wipe them with a clean wet cloth and polish them with a dry towel.
      • Deliver the bottles to the service station after Salt and pepper set weekly checking:
        • Collect all the salt and pepper sets in a large container (stainless steel tray or bowl).
        • Dry any damp salt by placing the container near heat in the kitchen (ask permission from the cooks).
        • Prepare hot water in a stainless steel pot, put all emptied shakers into the hot water.
        • Take them out after 10 minutes, wipe and polish them with a clean towel.
        • Refill the bottles with salt and pepper, and deliver them to the preparation service  station after cleaning.
          Salt and pepper set daily checking:
          • Collect all salt and pepper containers in one place, remove the caps and clean the   exterior of the containers.
          • Refill with new salt or pepper until 90 % full. No salt or pepper containers shall have less than half of its capacity.
          • Wipe and polish the tops and caps (check that holes are clear on the caps), and deliver them to the service station after cleaning.
            
            
            Peanut bowls:
            • Collect all the peanuts bowls in one place. Remove the peanuts and clean the bowls.
            • Place the clean bowls to the appropriate place after refilling with peanuts.
            Candle holders:
            • Collect all candleholders in one place. Remove the remaining candles and wax.
            • Clean the candleholder as appropriate to their constituent material(s) as trained.
            • Return them to the appropriate place after cleaning.
            Menu cover and insert:
            • Check and clean the menus daily before the outlet opens. 
            • Destroy menus that are worn, crimpled or stained upon the Outlet manager’s approval.