SSB (Lost and found property)

The procedures of lost and found property are;

*SSB has its own system that is something that different.
* I learned the system is that the team leader of that cleaner must take the property that is found
and give it in at SSB.

These details must be written on the packet that it is in or on a pieces of paper and in the packet
and all the details must be filled in a the lost and found property.

#Date of found property.
#Place where property was found.
#Name of person whom found it.
#Description of the item.
#Sign of the team leader.

The longest the lost property is kept is 3 months and 6 months.

If the guest identify the lost property.If they would like as to post it we will charger
them according to the size.Bank details are given.Before the parcel is sent we need prove
of payment that can be sent by fax..

If not identify by anyone then it is given to the cleaner that found.This system is there so that the cleaner is honest and does not steal.

Reception -Seurity Practices

Emergency Key- 0pens all the guestrooms even if they are double locked or not.

Grand Master Key-Is the key that is used or can be used for the whole resort.

Master Key-Opens all the rooms ,department if they are not double locked.This key is only by
the head of the department.

Guestroom Key-is only used for the guestrooms to open that if the rooms are not double
locked.

Floor master Key- The supervisor has the key.The supervisor that is on duty.


Section Key-e.g if you working at the cocktail bar then you will have the till keys and the keys
to open the fridges also.

I have understand that a resort and a business must have a system for key it us very important.
If you on duty then you must take responsibilities of the duty that is given to you.e.g keep your till keys safe do not give it to anyone even if it is one of your colleagues.Make sure that you dont leave your keys anywhere keep it with you and make sure that it is kept safe.

Miantain Appearance (F&B)

A persons appearance is the image of the place and department where you working.On duty a persons appearance is very important one must be neat and tidy while working with guest.

Protective cloths-Every department gas a certain uniform and shoes.e.g Reception Normal sondela uniform and shoes that are professional.
e.g Kitchen chef uniform and very protective shoes that must be comfortable also.

I have learned that it is important maintain a good appearance when in duty and if wearing the company uniform.The uniform and the persons that is wearing it is the image of the business that can leave a positive or negative impression.

Hygiene at work(F&B) Food Posioning

Food poisioning is a medical condition caused by eating contaminated.Careful consideration should be given to all aspect of hygiene.as we work with perishable food items ,health and also the fellow staff .

I have learned what uniform should wear in the kitchen when working there.I know that hygiene is important because it plays a role in the kitchen and the staff in the kitchen that is working with the food and severing the food aswell.


In the kitchen it is important that all the food is kept in diffrenet containers and is not left open for contamination that is easly caused well working with food.We as students and staff that work in the kitchen and resturant sholud be aware of the situation and remember tha we arre working in a 4 star.Try and keep the hygenie of the the resurant and the kitchen.


Examples of the food poisoning.

Salmonella-is one of the most common causes of food posioning and is brought into the
kitchen on poultry,meat,fishs,shellfish.
un-pasteurized milk and eggs pariculary if the shell are cracked.

Clostridium perfringens-is often present on raw materials and unwashwed vegetables.

Compylobactar enteristis- is a common food bone disease that usally enters the kitchen
on a raw poultry.