Hotel Audit- Check list

Points
1 Staff grooming all departments
2 Name badges worn by all
3 Car interior/odour/standard items available
Newspaper, tissue box, first aid, torch, umbrella
Security Main gate/Porch/Doorman
4 alertness..friendliness
Public area cloak rooms odour free /upkeep/ counters
5 clean-dry
6 Lobby/Reception cleanliness/dusting
Lobby music- TV cross selling units

Reception counter neatness/orderliness ( No registers to

7 be seen by guests all registers to be covered)

8 Front desk staff courtesy, effectiveness, escort talk lines

9 Room a/c temperature, Room odour
10 All in room equipments working condition
11 TV Channels reception

UNIT:
Observation

Remarks by Unit GM

CGM Follow-up

12 Room cleanliness, dusting- move cots/furniture-check

13 All stationery in good condition ( No dog ear)
Front desk telephone answering in 3 rings, voice
14 modulation/talk line

15 IRD order taker competency,talkline , order delivery time

IRD steward sop, competency, announcing the dish,
16 offering to serve, clearance time checked
No IRD trays to be seen in the corridors outside guest
17 rooms

18 All floor H K pantries neat, organised and arranged

19 H K Guest loan items all available
\
Order one guest loan item and see how it is delivered
20 ( To be delivered in a tray not by hand)
Laundry pickup, laundry quality, laundry delivery time
21 and manner

21 Restaurant greeting, seating, order taking talk line/SOP

23 Restaurant menu card in good condition

24 Buffet presentation neatness all standard items available

Underlines/ladle changed regularly
25 Side stations neat not cluttered
26 Staff carry waiters cloth
Separate Colour coded dusters used for plate wiping,
27 glass wiping, cutlery wiping
Kitchen hygiene, cleanliness, floor dry, staff wearing
gloves in butchery, bakery, grade manger, all cooks
28 wearing caps
All items in freezer /trolsen covered - no uncovered
29 items to be seen

30 Cooked food stored on top, raw food at the bottom

31 No utensils to be kept on the kitchen floor

32 No flies/insects to be seen in the kitchen, restaurants

Cafeteria cleanliness, food quality- menu as per
33 standards- Menu copy pinned on the board
Staff rest room cleanliness, odour, No uniforms to be
34 dumped, lockers have names on them
All heart of the house departments to be maintained in
35 neat, clean and orderly fashion

Swimming pool cleanliness, life guard on duty, towels

36 available in good condition
37 Gym in good condition, all equipments working
Housekeeping standards, evening service, staff
competency- step by step cleaning, taff use gloves while
38 cleaning w/c
separate duster used for floor, glass, counter/wash basin
39 wiping

40 Garden cleanliness, condition of plants indoor/outdoor

No items stored or seen lying in guest areas
41 indoors/outdoors
42 All licenses up-to-date
43 Guest feedback analysis

44 Check details of training conducted by unit GM/HOD's

Remark