InnArchive | 12 - Quality Control

When you decide to serve others, it is your responsibility to do so in a safe manner.

Carelessness can do irreparable harm and constant vigilance should be part of every hoteliers daily task.

12.1 Hotel Operations Audits

12.01.001	Central Reservations
12.01.002	Hotel Reservations
12.01.003	Shuttle - Arrival
12.01.004	Hotel Arrival
12.01.005	Hotel Departure
12.01.006	Concierge
12.01.007	Front Desk
12.01.008	Rooms Management
12.01.009	Front Desk Accounting & RMS
12.01.010	Guest Services
12.01.011	Problem Resolution
12.01.012	Switchboard
12.01.013	Message Service
12.01.014	Wake-up Call

	Housekeeping
12.01.015	Laundry & Dry Cleaning
12.01.016	Public Restrooms
12.01.017	Lobby Areas
12.01.018	Guest Corridors
12.01.019	Guestroom
12.02.020	Bathroom
12.01.021	Daily Housekeeping Service
12.02.022	Housekeeping Request
12.01.030	Housekeeping Internal Audit
12.01.031	Laundry Internal Audit

	Food & Beverage
12.01.023	Breakfast Buffet
12.01.024	Main Restaurant
12.01.025	Specialty Restaurant
12.01.026	Lounge Services
12.01.027	Pool Service
12.01.028	Room Service
12.01.029	Mini Bar

	Other Areas
12.01.034	Human Resources
12.01.035	Locker Rooms
12.01.036	Beach
12.01.037	Engineering Audit

12.2 Flowcharting

12.02.001	How to understand flowcharting
12.02.002	Flowchart Guide
	Sample Operational Flowcharts

12.3 ISO 9001 2008 Information

12.03.001	Quick Start Guide
12.03.002	Steps to ISO 9001 Certification
12.03.003	Benefits of ISO 9001
12.03.004	Benefits of ISO 2008
12.03.005	Implementing ISO 9001 2008
12.03.006	Document Control
12.03.007	Implementation Techniques and Tips

12.4 Cost Engineering

12.04.001	Profit Protection Plan - Sample
12.04.002	PPP - Human Resources
12.04.003	PPP - Payroll & Benefits
12.04.004	PPP - Sales & Marketing
12.04.005	PPP - Relationship Management
12.04.006	PPP - Energy
12.04.007	PPP - Rooms
12.04.008	PPP - Food & Beverage
12.04.009	PPP - General & Other Expense Areas
12.04.010	Ways to Save

Quality Assurance