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					  UNIVERSITY OF HONG KONG
           LIBRARY




      Hong Kong Collection
             Gift from
H.K. Technical Education & Industrit
           Training Dept.
     HONG KONG TRAINING COUNCIL




JOB STANDARDS AND SPECIFICATIONS
                   FOR
       PRINCIPAL JOBS OF THE
          HOTEL INDUSTRY




                 JUNE 1981




              PREPARED BY THE

 HOTEL, CATERING AND TOURISM TRAINING BOARD
              C-* S3 M*»K3- . *>^     o-^l


              ™ — £0"J, HZ"




Reprography by the Government Printer, Hong Kong.
                                FOREWORD


          The Hotel, Catering and Tourism Training Board was appointed by
His Excellency the GoYemor in March 1979 to advise him on industrial
training in the hospitality industry®
          In this manual the Training Board has recommended job standards
and specifications for 101 principal jobs at various job levels in the
hotel industry® These are management, supervisory, clerical,
operative* technologist, technician and craft levels* On the basis of
the above classification the "assistant to ~sf and ?!senior!f job titles
are not included in this list®
          These job standards which specify the skills, knowledge and
training required for each of the principal jobs have been prepared for
the following purposess
          (i) to establish adequate and uniform standards of
              skill for the principal jobs in the industry,
         (ii) to provide guidelines for technical institutions
              and training organizations in the planning of
              relevant courses,
        (iii)   to help employers in the industry to draw up
                systematic and practical on«the-job training
                programmes for their trainees, and
         (iv)   to help employers to assess the corapetance
                of their employees®
          The Training Board believes that these training recommendations,
if followed, will up-grade manpower training which is essential for the
future development of the industry*
          We have laid emphasis on the importance of on-the-job training
and related technical education for the training of future manpower
because both elements are essential* We also recommend that employees
who have attained the required standard be given proper recognition by
their employers in the form of better promotion prospects*
          The Training Board is sure that this manual will be a useful
reference to those who are engaged, directly and indirectly, in training in
and for the industry*




                                    iii
                            ACKNOWLEDGEMENT




          The Training Board wishes to acknowledge the assistance given
by the management of member hotels of the Hong Kong Hotels Association
and the Secretary of the Training Board in the preparation of this
manual.,




                                         Larry M.K. Tchou
                                             Chairman
                                   Hotel, Catering and Tourism
                                          Training Board
                                MEMBERSHIP LIST



Chairman;
             Mr, Larry M.K. Tchou                       f
                                                  ( ^ ^ |

Vice-Chairmans
             Mr* Bruce J* Hinchcliffef 0«B»E*

Members:
             Mr® Gordon Currie
               (from 1st January 1981)
             Mr* Heinz Grabner
             Mr* Andreas Hofer
             Mr. H*R» Knight, M.B.E.f J.P.
             Mr® Peter Kerrison
               (up to 31st December 1980)
             Mr. Peter S*T* Lee                   (^ ^ ^
             Mr® William J« Newport
             Mr* John H* Pain
             Miss Theresa Shak                    (^ M ^
             Mr* Brian E* Slater
             Mr* James T* Wu                      (ffife^

Secretary^
             Miss Amy 0»M» Chan                   ( W ^ ^C
                                 CONTENTS



                  Job Title                        Page Number
     ACCOUNTS DEPARTMENT

Controller/Chief Accountant/Financial Controller      1 -2
Accounting Clerk                                        3
Accounts Receivable Supervisor                       4- 5
Accounts Payable Supervisor                          6-7
Credit Manager                                       8- 9
Food and Beverage Cashier                              10
Food and Beverage Controller                        11 - 12
Food and Beverage Storekeeper                       13 - Ik
Front Office Cashier                                15 - 16
General Cashier                                        17
General Storekeeper                                    18
Head Cashier                                           19
Income Auditor                                      20-21
Operation Analyst                                   22 - 23
Night Auditor                                          2k
Pay Master                                             25
Print Shop Supervisor                                  26
Storeroom and Receiving Clerk                          27

     BELL SERVICE DEPARTMENT
Bell Superintendent                                 28 - 29
Bell Captain                                           30
Bell Boy                                               31
Doorman                                                32
                 Job Title                   Page Number

       ENGINEERING

3hief Engineer                                 33 - 34

Preconditioning Mechanic                       35-36

Soilerman                                      37 - 38

3arpenter                                      39-40

>uty Engineer                                  41 - 42

Electrician.                                   43-44

General Mechanic                                   45

4ason (Plasterer)                              46-4?

^lusic Controller                                  48

Painter (Decorator)                            49-50

Plumber                                        51 - 52


        FOOD AND BEVERAGE DEPARTMENT

Food and Beverage Manager                     53 - 54

Baker                                              55

Banquet Head Waiter                                56

Banquet Manager                                57 - 58

Bar Manager                                    59 - 60

Bartender                                      61-62
                                              6
Busboy                                         3 - 64
                                               6
Captain                                        5 - 66

Chief Steward                                  67 - 68

Chinese Food Cook                                  69

Cook                                           70 - 71

Dishwasher                                         72

Executive Chef                                 73 - ?4




                                       vii
                    Job Title                        Page Number
          FOOD AND BEVERAGE DEPARTMENT (Continued)
   Qardemanger                                            75
  Maitre D1 (Head Waiter)                                76
   Master Butcher                                     77 - 78
  Order-taker                                            79
  Pastry Chef                                          80-81
   Receptionist/Hostess                                   82
   Restaurant Manager                                  83 - Bk
  Room Service Manager                                85 - 86
  Saucier                                             87 - 88
  Sous Chef                                           89-90
  Steward                                             91 - 92
  Waiter                                              93 - 91*
  Waitress                                               95
  Wine Steward                                           96

          FRONT OFFICE
  ' F o t Office Manager
   'rn                                                97 - 98
  /Airport Representative                             99 - 100
  Chief Room Clerk                                   101 - 102
x//Duty   Assistant Manager                          103 - 104
  Quest Relations Officer                            105 - 106
  Mail and Information Clerk                          107 - 108
  Reservations Clerk                                  109 - 110
  Reservations Manager                                111 - 112
  Room Clerk/Receptionist                             113 -
  Telex Operator                                      115 -




                                       viii
                   Job Title                     Page Number
      HOUSE KEEPING DEPARTMENT
 Executive Housekeeper                            117 - 118
 Cloakroom Attendant                                 119
 Floor Supervisor/Floor Housekeeper               120 - 121
 Head Supervisor                                  122 - 123
 Room Attendant/Houseman                          12V- 125
 Uniform and Linen Room Attendant                 126 - 12?
 Upholsterer/Seamstress                              128

      LAUNDRY DEPARTMENT
 Laundry Manager                                 129 - 130
 Laundry Attendant                                   131
 Presser and Ironer                                  132
 Sorter                                              133
 Valet Attendant                                  131* - 135
 Washer                                              136

      PERSONNEL DEPARTMENT

 Personnel and Training Manager/Director of       137 - 138
   Personnel and Training
 Personnel Assistant/Personnel Officer               139
 Training Manager/Manpower Development Manager

      PUBLIC RELATIONS DEPARTMENT
/ Public Relations Manager
 Artist                                              143
 Photographer
 Public Relations Officer - Chinese Media




                                      ix
                Job Title                                Page Number
     PURCHASING DEPARTMENT
Purchasing Manager                                              - 150
Purchasing Clerk                                                151

     SALES DEPARTMENT
Director of Sales and Marketing                           152 - 153
Sales Manager                                                         155
Sales Executive (Commercial/Banquet/Airlines Agencies)    156         157
Tour Coordinator                                          158         159

     SECURITY DEPARTMENT
Chief Security Officer                                    160 - 161
Security Officer                                          162 - 163
Uniformed Guard

     TELEPHONE DEPARTMENT

Telephone Supervisor                                      165 - 166
Telephone Operator                                        16? - 168
                         ACCOUNTS DEPARTMENT



JOB TITLE     :   CONTBOLUEB/CHIEF ACCQUOTAOT/FXNANCIAL CONTROLLER


JOB LEVEL     :   MANAGERIAL


JOB           %   Controls budgets; directs the construction of company
DESCRIPTION   *   policies and procedures, contracts and licences,
                  senior executive personnel records and fringe benefits?
                  manages cash flow, loan and money changer, supervises
                  the credit department, general accountingf cashier
                  income audit, costingf receiving and storing sections
                  and hotel kiosk; co-ordinates with the purchasing
                  department*

SKILLS        :   Ability to:
                  1* Advise on and supervise the preparation of
                     consolidated financial statements, budgets,
                     cash-flow statements and periodical management
                     reports*
                  2* Manage the day to day and monthly financial
                     accounting functions of the hotel and
                     maintain an effective control of the assets
                     of the hotel*
                  3* Recommend the salary and wage rates, hiring
                     and terminating of the accounting staff*
                  4* Set up and review periodically the accounting
                     system and internal control*
                  5« Ihsure proper costing, pricing, cash flow
                     and control, budgeting and budgetary control*
                  6* Liaise with marketing, food and beverage,
                     purchasing personnel, and other departments
                     of the hotel*
                  7* Counsel the general manager on all legal
                     matters*
                  8* Set up and implement policies and procedures*
KNOWLEDGE    s   Knowledge of?

                 1*    Conceptual understanding as well as working knowledge
                       of accotintingf including an understanding of
                       accounting postulatesf convent ions, assumptionsf
                       standardsf principles and limitations*
                 2m    Current developments in accounting theory and
                       practices and current issues*
                 3®    Mercantile and hotel law*
                 ^•®   Local law and regulations®

TRAINING &   .   1. Type:
EXPERIENCE
                       A*   Form 5 with at least 10 years of accounting
                            experience in an audit firm/commercial/
                            industrial organization including that of a
                            section head and completion of the professional
                            examination of the Hong Kong Society of
                            Accountants or an equivalent accounting body*
                       B* Membership of a recognised accounting body or
                          an accounting/business degree from university
                          or a relevant institution with evidence of
                          professional capability and at least 5 years
                          of experience in the accounting field or
                          equivalent *
                 2«    Entry Requirements;
                       Type A: Minimum Ages 18
                                Education: Form 5 with credits in at least
                                           5 subjects including mathematics
                                           and English in HKCEE (Syllabus B)
                                           or equivalent*
                       Type B: Minimum Ages 19
                                Educations Standard requirements by a
                                           university/educat ional
                                           institution®
JOB TITLE     ACCOUNTING CLERK


JOB LEVEL     CLERICAL


JOB           Performs a variety of routine calculating, posting
DESCRIPTION   recordingf and filing duties in an accounts department.


SKILLS        Ability to:
              1«   Assist in keeping financial records.
              2* Assist in preparing adjustment entries to correct
                 erroneous entries0
              3®   Classify items on vouchers and tickets and
                   indicate accounts to which they should be
                   charged*
              4. Post entries and balance books of accounts*
              5®   Conrpile accounting and financial reports under
                   the supervision of an accounting supervisor*
              60 Operate various types of accounting machines*
              7«   File records and related documents*
              8, Perform other duties as required*
              9» Speak English and Chinese*

KNOWLEDGE     Knowledge of:
              1* Principle of bookkeeping and accounting*
              2« Operations and activities of bills, cashf
                 deposit, foreign exchange, credit and loan.
              3«   Computer concepts and computer operation*

TRAINING &    1* Type;
EXPERIENCE
                   Form 5 with L*C*C* Higher Accounting, or success
                   in the foundation examination of HKSA or
                   equivalent and 2-3 years1 experience in the
                   accounting field*
              2«   Entry Requirements:
                   Minimum Ages 18
                   Education: Form 5 with E grades in appropriate
                              subjects in HKCEE or equivalent.
JOB TITLE     ACCOUNTS RECEIVABLE SUPERVISOR


JOB LEVEL     SUPERVISOR!


JOB           Keeps a proper record of amounts due to the hotel
DESCRIPTION   from guests on a timely basis; computes all travel
              agents commissions payable; controls and balances
              advance deposits; handles account disputes and
              queries; prepares the Monthly accounts receivable
              requests; follows up on long outstanding accounts
              with credit manager; ensures travel agents1 and
              wholesalers1 contracted rates/arrangements to tie
              in with contracts*

SKILLS        Ability to:
              1«   Ensure the accuracy of charges and credits to
                   the various accounts and that they are properly
                   entered on a timely basis®
              2*   Ensure that accounts$ statements and follow up
                   letters are mailed on a timely basis*
              3®   Ensure that the necessary information in regard
                   to overdue accounts is supplied to the proper
                   persons for follow up®
              k®   Ensure that the proper amount of travel agent
                   commissions is paidf and paid only to authorized
                   travel agents*
              5»   Balance subsidiary accounts receivable ledgers
                   to the appropriate control accounts monthly and
                   prepare nagedlf trial balances of all account
                   receivable ledgers.
              6*   Prepare quarterly accounts receivable reports*
              7»   Speak English and Chinese*

KNOWLEDGE     Knowledge of:
              1. Accounting and bookkeeping principles.
              2«   The operation of calculating machines and
                   concepts of data processing.
TRAINING &   .   1*   Type:
EXPERIENCE
                      Form 5 with 2-3 years of accounting experience
                      and completion of L®C*C* Higher Certificate or
                      equiYalent *
                 2* Entry Requirements:
                      Minimum Ages 18
                      Educations Form 5 with E grades in appropriate
                                 subjects in HKCEE or equiYalent*
JOB TITLE     ACCOUNTS PAYABLE SUPERVISQB

JOB LEVEL     SUPERVISOR!

JOB           Audits and processes payments of the hotel's
DISCRIPTION   disbursements! prepares escpense analysis and other
              reports on supplier invoices and monthly statements;
              follows through purchase orders, receiving records
              and outgoing records*

SKILLS        Ability to:
              1« Account for and audit items on purchase orders,
                 receiving records and supplier invoices*
              2* Account for and audit items on outgoing shipments
                 and supplier credit memos*
              3«   Prepare vouchers, including cost distributions
                   for supplier invoices and credit memos*
              *f« Prepare cheques for payments (other than payroll)
                  whether immediate payments or regular payments,
                  and forward the cheques, vouchers and supporting
                  documents to the controller for approval and
                  signature*
              5* Reconcile suppliers1 monthly statements to the
                 hotel1s accounts payable records*
              6* Prepare and balance the vouchers register monthly*
              ?* Maintain adequate up-to-date files for accounts
                 payable records«
              8* Maintain up-to-date expense analysis on budget
                 projects and bank balance record for management
                 information*
              9«   Speak English and Chinese*

KNOWLEDGE     Knowledge of:
              1« Accounting and bookkeeping principles*
              2* The operation of calculating machines and of
                 data processing*
              3« Banking procedures and import documentation*
TRAINING &   .   1. Types
EXPERIENCE
                      Form 5 with 5-5 y@ars of banking or accounting
                      experience and completion of certificate courses
                      of a relevant accounting body or equivalent®
                 2®   Entry Requirements;
                      Minimum Ages 18
                      Education: Form 5 with E grades in appropriate
                                 subjects in HKCEE or equivalent*
JOB THEE      FOOD AND BEVERAGE CASHIER


JOB LEVEL     CLERICAL


JOB           Records food and beverage sales at the time of sales
DESCRIPTION   and ensures that charges are timely remitted to the
              front office for posting to the ledger by the front.
              office cashier; prepares cashierfs daily report;
              verifies credit card information for its validity
              on credit sales; ensures restaurant chits are made
              out and collected from guests®

SKILLS        Ability to:
              1* Prepare proper accounting for and handling of
                 both the daily cash receipts as well as his
                 own cash float*
              2* Ascertain that charge sales are proper and that
                 the guest?s signature is legible ~ in many cases
                 this includes ensuring the propriety of credit
                 card charges*
              3* Account for guest cheques issued to him as eithe:
                 used or unused®
              k9   Verify particulars of restaurant chits*
              5* Prepare daily cash remittance report*
              6* Speak and write English and Chinese*

KNOWLEDGE     Knowledge of:
              1* The operation of cash registers and calculating
                 machines*
              2* Exchange rates of different currencies.

TRAINING &    1*   Type:
EXPERIENCE
                   Form V5
              2* Entry Requirements:
                   Minimum Age: 18
                   Education: Form 4/5 with fidelity insurance
                              of guarantor*




                               10
JOB TITLE     FOOD AND BEVERAGE CONTROLLER


JOB LEVEL     SUPERVISOR!


JOB           Supervises cost control and inventory taking;
DESCRIPTION   reviews purchase requests for food and beverage;
              provides management with information regarding
              operational costs; prepares forecast® and analyses
              of cost reports; makes random inspections on
              supplies to the hotel; prepares comparison reports
              on food and beverage cost potential; conducts meat
              tests*

SKILLS        Ability to:
              1. Prepare daily food and beverage cost and sales
                 reportsf monthly food record conciliation and
                 beverages~on~consignment records«
              2. Check costing listsf extensions and calculations
                 of purchases of food and beverages*
              3. Check staff's food chits and prepare monthly
                 meal records to obtain cost of meals supplied.
              km   Evaluate food recipe standards and calculate
                   potential food costs*
              5. Verify sales analyses.
              6. Check various food receivingf storing and
                 producing departments.
              7. Improve hotel food and beverage control systems.
              8. Advise executive chef of food overstocking
                 situations.
              9. Assist food and beverage manager and executive
                 chef to reduce food cost without lowering food
                 quality*
              10. Speak and write fluent English.

KNOWLEDGE     Knowledge of:
               1. Accounting and food in hotels and restaurants.
              2. Costing and inventory control.
              3. Current market and supply situation of food
                 and beverage.




                               11
TRAINING &   .   1. Type:
EXPERIENCE
                    A*   Form 5 with at least 10 years' experience
                         in the accounting field preferably in hotel
                         and catering sectors and completion of
                         professional examination of an accounting
                         body or equivalent*
                    B* Membership of a relevant accounting body
                       or equivalent evidence of professional
                       capacity with at least 3~*+ years1 experience
                       in food and beverage operations.
                 2* Entry Requirements;
                    Type A: Minimum Age: 18
                            Education: Form 5 with E grades in
                                       appropriate subjects in
                                       HKCEE or equivalent.
                    Type B: Minimum Age: 19
                            Education: Standard requirements of a
                                       university educational
                                       institution/hotel school.




                                 12
JOB TITLE     POOD AND BEVERAGE STOREKEEPER

JOB LEVEL     CLERICAL

JOB           Checks and maintains winecellar, silverware and
DESCRIPTION   glasses inventories and store records; places
              purchase requests for regular replenishment;
              maintains par stock} supervises store assistants
              and store porters*

SKILLS        Ability to:
              1*    Issue and deliver stocks according to orders
                    from kitchen/restaurants.
              2. Ensure merchandise entering and leaving the
                 storeroom are supported by properly authorized
                 requisitions*
              3»    Maintain cleanliness and order in properly
                    locked storerooms.
              4* Ensure that storeroom merchandise will not
                 go under the established quantity par or
                 minimum required stock.
              5. Perform stock valuations and reconcile book stocks*
              6. Advise food and beverage controller of over-
                 stocking.
              7* Prepare daily grocery market lists to facilitate
                 daily ordering of grocery and meat items.
              8. Speak and write English*

KNOWLEDGE     Knowledge of:
              1*    Basic bookkeeping, invoicing and issuing procedure*
              2* A general food and beverage concept.
              3*    Inventory taking*
              *f*   Store-keeping.




                               13
TBAINING &   .   1. Types
             S
EXPERIENCE
                    Form 5 with 1-2 years1 experience in food and
                    beverage establishments*
                 2* Entry Requirements:
                    Minimum Age: 18
                    Education: Form 5 with E grades in appropriate
                               subjects in HKCEE or equivalent•
JOB TITLE     FRONT OFFICE CASHIER

JOB LEVEL     CLERICAL

JOB           Keeps guest ledger accounts and room folios posted on
DESCRIPTION   as current as possible; receives payments of room
              accounts either by cash or by charge; implements
              proper assignment of guest safety deposit boxes;
              verifies credit cards.

SKILLS        Ability to:
              1*   Post charges to room folios as soon as they are
                   received,
              2«   Receive and post to the appropriate folio cash
                   and credit card charges received in payment of
                   room accounts*
              3«   Post payments on the guest folios and transfer
                   to the accounts department daily.
              *f. Observe proper procedures when the guest wishes to
                  either use a safe deposit box or release the box
                  and ensure the proper key control at all times.
              5* Be ensure the familiar with the standard practice
                 instructions of the hotel.
              6. Prepare daily cash remittance reports.
              7. Follow up on account instructions from credit
                 manager upon guest departure.
              8. Issue and control keys to storerooms and other
                 lock-up public areas after normal operating hours
                 and record such transactions in a logbook.
              9. Speak fluent English and preferably other languages-

KNOWLEDGE     Knowledge of:
              1. Exchange rates of foreign currencies.
              2. The operation of cash registers and calculating
                 machines.




                               15
TRAINING &   .   1. Type:
EXPERIENCE
                    Form 5
                 2. Entry Requirements:
                    Minimum Age: 18
                    Education: Form 5 with E grades in appropriate
                               subjects in HKCEE or equivalent.
                               With fidelity insurance of guarantor*




                               16
JOB TITLE     GENERAL CASHIER

JOB LEVEL     CLERICAL

JOB           Collects daily receipts; provides changes for
DESCRIPTION   cashiers| makes daily bank deposits and prepares
              daily accounting of cash; acts as a petty cash
              disbursing agent.

SKILLS        Ability to:
              1. Collect and count (with a witness) the contents
                 of cashiers' envelope daily and report discrepancies
                 for investigation*
              2. Receive daily receipts and record them in general
                 cashier's daily reports and include in the daily
                 deposit all cash and cheques received in the mail*
              3*    Prepare general cashier's daily reports*
              *f«   Provide cashiers with required change, including
                    extra change for long week-ends or special occasions.
              5. Reimburse cashiers for disbursements made by
                 cashiers*
              6*    Count his own fund daily and properly account for
                    disbursements made therefrom*
              ?• Examine and ensure that petty cash vouchers are
                 approved before payment*
              8* Speak English and Chinese.

KNOWLEDGE     Knowledge of:
              The operation of cash registers and calculating
              machines.

TRAINING &    1. Type:
EXPERIENCE
                    Form 5 with at least 3 years of banking and/or
                    accounting experience.
              2. Entry Requirements:
                    Minimum Age: 18
                    Education: Form 5 with E grades in appropriate
                               subjects in HKCEE or equivalent.




                                17
JOB TITLE     GENERAL STOREKEEPER


JOB LEVEL     CLERICAL


JOB           Performs routine store-keeping; supervises
DESCRIPTION   storeporters; be responsible for record routines
              in storerooms; maintains a stock and places
              purchase requests for regular replenishment.

SKILLS        Ability to:
              1* Ensure that merchandise entering the storerooms
                 has the proper documentation.
              2. Maintain the established quantity par or
                 minimum required stock when allowing merchandise
                 to leave storerooms*
              3» Keep properly locked storerooms clean and
                 in order.
              k*   Perform stock valuations and reconcile book stocks,
              5» Send requests for store replanishment.
              6. Inform supervisor of over-stocking.
              7. Speak and write English.

KNOWLEDGE     Knowledge of:
              1. Store-keeping.
              2. Basic bookkeeping, invoicing and issuing procedure.
              3* Inventory taking.

TRAINING &    1. Type:
EXPERIENCE
                   Form 5 with at lease 2 years1 office and
                   storing experience.
              2. Entry Requirements:
                   Minimum Age: 18
                   Education: Form 5 with E grades in appropriate
                              subjects in HKCEE or equivalent.




                               18
JOB TITLE     HEAD CASHIER

JOB LEVEL     SUPERVISOR!

JOB           Trains food and beverage cashiers; issues guest checks
DESCRIPTION   daily to food and beverage cashiers and follow-up
              on adssing cheques, picks up cashiers' daily reports
              at the close of each shift; arranges cashiers for
              other banquet functions*

SKILLS        Ability to:
              1, Prepare shift schedules and arrange relief for
                 food and beverage cashiers including the keeping
                 of attendance records and arranging for their
                 annual leaves*
              2* Train cashiers and correct errors made by them
                 and help them solve problems in their work*
              3*   Issue to cashiers guest cheques and change
                   required for the day and collect guest cheques
                   from restaurant cashiers at various hours of the
                   day*
              k*   Speak and write English and Chinese*

KNOWLEDGE     Knowledge of:
              1* The operation of cash registers and adding
                 machines*
              2* Familiar with credit policies and traveller
                 procedures*

TRAINING &    1. Type:
EXPERIENCE
                   Form 5 with 2-3 years1 experience as a cashier*
              2* Entry Requirements:
                   Minimum Age: 18
                   Education: Form 5 with E grades in appropriate
                              subjects in HKCEE or equivalent*
                              With fidelity insurance of guarantor*




                               19
JOB TITLE      INCOME AUDITOR


JOB LEVEL      SUPERVISORS:

JOB            Audits the hotel's revenue and prepares daily
DESCRIPTION    revenue reports«


SKILLS         Ability to:
               1. Prepare daily sales reports.

               2. Verify that revenue rebates of the hotel
                  have been properly controlled and accounted
                  for.
               3. Investigate discrepancies reported by night
                  auditors.
               4*   Ascertain that night auditors perform their
                    work properly*
               5. Ascertain that officer cheques are duly signed
                  and outstanding cheques are duly approved as
                  per management instructions*
               6*   Examine cash receipts and transcripts«
               7. Prepare sales recapitalation that serve as
                  source of posting to the sales journal*

               8. Prepare monthly reconciliation of concessionary
                  payments.
               9*   Control issue of restaurant chits and folios*
              10. Ascertain proper pricing and verify room
                  potential*

              11*   Exercise internal cash control and internal
                    billing control*

              12*   Speak fluent English and Chinese.

KNOWLEDGE     Knowledge of:
               1* Basic accounting and bookkeeping.
              2* Internal control procedures and auditing.




                                20
TRAINING &   .   1* Types
EXPERIENCE
                    Form 5 and L*C*C. Higher Certificate with
                    at least 2 years1 auditing experience in
                    an accounting firm.
                 2* Entry Requirements:
                    Minimum Age: 18
                    Education: Form 5 with E grades in appropriate
                               subjects in HKCEE or equivalent.




                                21
JOB TITLE     OPERATION ANALYST

JOB LEVEL     TECHNOLOGIST


JOB           Defines problems; reviews methods and evaluates
DESCRIPTION   alternative solutions to business problems;
              constructs information and logic flow charts;
              prepares procedural block diagrams; designs
              input forms and reports specifications; makes
              comparative cost analyses when necessary; and
              recommends required organizational improvements,

SKILLS        Ability to:
              1*   Identify the essential features and components
                   of the hotel operation*
              2* Understand the elements off and the background
                 to, the formal initiation of a systems project.
              3. Undertake the formal definition of application
                 objectives and associated problems in terms
                 of measurable and meaningful application*
              4. Model the application and use analytical
                 techniques to determine which components will
                 be essential to the achievement of application
                 objectives*
              5»   Advise the departments concerned in order to
                   meet objectives.
              6, Improve productivity by constant revision of
                 planning guides*

KNOWLEDGE     Knowledge of:
              1*   Systems analysis and design,
              2. Data processing in detail*
              3«   Application of development and analytical
                   techniques*




                              22
TRAINING &   .   1* Type:
EXPERIENCE
                      Membership of a recognized accounting body or an
                      accounting/business degree from a university or
                      relevant educational institution and at least
                      *f years of experience in accounting related jobs
                      and preferably with working experience in hotels
                      or equivalent.
                 2»   Entry Requirements:
                      Minimum Age: 19
                      Education: Standard requirements by a university/
                                 educational institution.




                                  23
JOB TITLE     NIGHT AUDITOR


JOB LEVEL     SUPERVISOR*


JOB           Supervises restaurant and front office night auditors;
DESCRIPTION   checks the hotel's total income revenue with proper
              vouchering and verification; prepares daily revenue
              report *

SKILLS        Ability to:
              1. Supervise counting with the head checker of
                 all cashiers* cash float•
              2. Prepare daily sales reports.
              3* Check rebate vouchers, cash paid out and
                 house-use charge vouchers and ensure these
                 are properly authorized.
              k. Check the number of covers and average checks
                 for food and beverage outlets.
              5* Prepare sales recapitalation that serves as
                 a source of posting to the sales journal.
              6. Control issue of restaurant chits and folio
                 and ensure accurate posting of the charges.
              ?• Exercise internal control of cash and of
                 billing systems*
              8*   Speak fluent English and Chinese.

KNOWLEDGE     Knowledge of:
              1. Basic accounting and auditing.
              2*   Internal control procedures.

TRAINING &    1. Type:
EXPERIENCE
                   Form 5 and L.C.C, Higher Certificate with at
                   least 2 years1 auditing experience in an
                   accounting firm.
              2. Entry Requirements:
                   Minimum Age: 18
                   Education: Form 5 *ith E grades in appropriate
                              subjects in HKCEE or equivalent.
.JOB TITLE    PAY MASTER

JOB LEVEL     CLERICAL

JOB           Keeps records relating to payroll; prepares and
DESCRIPTION   remits payroll reports; compiles tax returns;
              reports workmen's compensation claims.

SKILLS        Ability to:
              1. Collect and verify basic payroll information
                 from original sources.
              2. Compute payroll and prepare pay vouchers and
                 payroll records*
              3*   Prepare payroll journal vouchers for general
                   ledger postings at the end of each month.
              k. Prepare tax returns, insurance reports and
                 other documents pertaining to payroll.
              5«   Prepare regular and special reports on payroll*
              6. Be familiar with paid-in procedures and filling
                 of deposits slips.

KNOWLEDGE     Knowledge of:
              1. Office routine.
              2* Basic labour law.
              3. Basic employee insurance.
              4. The cash handling function.
              5. Basic negotiable instruments.
              6. Basic arithmetic and bookkeeping*


TRAINING &    1. Type:
EXPERIENCE
                   Form 5 and L»C.C. certificate courses or ordinary
                   diploma in accountancy with at least 2-3 years of
                   accounting experience.

              2.   Entry Requirements:
                   Minimum Age: 18
                   Education: Form 5 with E grades in appropriate
                              subjects in HKCEE or equivalent.


                               25
JOB TITLE     PRINT SHOP SUPERVISOR

JOB LEVEL     SUPERVISORS"

JOB           Supervises printing room clerks; knows the operation
DESCRIPTION   of duplicating machines for printing office memo®
              and in-house publications; ensures security of
              printed items*

SKILLS        Ability to:
              1»    Operate the duplicating machines and perform
                    other clerical duties*
              2*    Closely liaise with other departments having
                    in-house promotion*
              3«    Maintain a constant supply of stationery,
              *f*   Prepare job cost-sheet for accounting purposes.

KNOWLEDGE     Knowledge of:
              1*    The use of equipment and materials for printing*
              2*    Quality control of all printing materials*
              3«    Procedures for controlling and co-ordinating
                    work in the print shop*
              ***   General artwork layout*

TRAINING &    1*    Type:
EXPERIENCE
                    Form 5 with 2-3 years1 experience in the
                    printing field required.
              2*    Entry Requirements:
                    Minimum Age: 18
                    Educations Form 5 with E grades in appropriate
                               subjects in HKCEE or equivalent*




                               26
JOB TITLE     STOREROOM AND RECEIVING CLERK


JOB LEVEL     CLERICAL


JOB           Checks merchandise entering the hotel and its
DESCRIPTION   proper documentation*

SKILLS        Ability to:
              1. Check merchandise received for both quantity
                 and quality against purchase orders•
              2. Forward merchandise to stores and kitchen
                 02% in case of a direct orderf the department
                 concerned*
              3«   Make sure that incoming merchandise is supported
                   by proper documentation and is accounted for
                   as to quantity and quality*
              k*   Follow up all outgoing records for credit
                   notes on returned merchandise or receiving
                   records for repair items to ensure proper
                   record keeping*
              5»   Speak English and Chinese*

KNOWLEDGE     Knowledge of:
              1* Basic bookkeeping and invoicing*
              2. Food and beverage quality standards and market
                 information*

TRAINING &    1. Type:
EXPERIENCE
                   Form 5 with 3-k years of working experience
                   in offices or food and beverage or other
                   establishments *
              2* Entry Requirements:
                   Minimum Age: 18
                   Education: Form 5 with E grades in appropriate
                              subjects in HKCEE or equivalent*




                               27
                     BELL SERVICE DEPARTMENT


JOB TITLE     BELL SUPERINTENDENT


JOB LEVEL     SUPERVISOR!

JOB           Supervises guest baggage handling; keeps control of
DESCRIPTION   items in the baggage room} coordinates with the
              engineering department for proper functioning of
              elevators when required; compiles duty rosters of
              baggage porters according to occupancy; liaises with
              security and housekeeping departments; coordinates
              car services for guests*

SKILLS        Ability to:
              1. Monitor activities of bell service staff and
                 make work assignments.
              2. Coordinate the baggage handling service, guest
                 elevator service, ramp traffic and hotel car
                 service*
              3«    Answer questions asked by guests and give
                    directions upon request*
              *f*   Control newspaper delivery to hotel guests*
              5* Speak fluent English and Chinese.

KNOWLEDGE     Knowledge of:
              1. The hotel and its facilities in general.
              2. Hong Kong in general*
              3* Guest baggage handling policies and procedures.
              *f. Up-to-date flight arrival and departure schedules.




                               28
TRAINING &   .   1* Types
EXPERIENCE
                    A«   Form 5 with 5 years of hotel
                         experience with supervisory posting;
                         or
                    B®   Completion of hotel-keeping and
                         tourism studies with 3-^ years of
                         experience*
                 £• Entry Requirements:
                    Type A: Minimum Age: 18
                             Education: Form 5 with E grades in
                                        appropriate subjects in
                                        HKCEE or equivalent.

                    Type B: Minimum Age: 19
                             Education: Standard requirements by
                                        technical institutes.




                                 29
JOB TITLE     BELL CAPTAIN


JOB LEVEL     SUPERVISORY

JOB           Supervises guest services in the lobby area by bell
DESCRIPTION   boys; assists guests in solving parcel packing/delivery
              problems; co-ordinates with front office cashiers for
              collection of unpaid accounts from departing guests
              before their baggage leves the hotel; arrange newspapers/
              guest letters distribution to guest rooms; sets up sign
              boards according to daily event orders and group orders.


SKILLS        Ability to:
              1*   Monitor the bell attendant activities and make
                   work assignments»
              2* Answer questions asked by guests and give
                 directions upon request.
              3*   Comply with the needs of the executive officer
                   and other departments in collection/delivery
                   of mail and messages.
              4. Speak fluent English and Chinese*

KNOWLEDGE     Knowledge of:
              1. The hotel and its facilities in general.
              2*   Hong Kong in general.
              3* Guest baggage handling policies and procedures.

TRAINING &    1*   Type:
EXPERIENCE
                   A* Form 3 with 4-5 years of bell service
                      experience; or
                   B* Form 5 with completion of hotel-keeping
                      courses and 2-5 years1 experience of bell
                      service.
              2. Entry Requirements?
                   Type A: Minimum Age: 16
                            Education: Form 3 or pre-vocational
                                       studies in hotel-keeping.
                   Type B: Minimum Age: 18
                            Education: Standard requirements by
                                       technical institutes.
JOB TITLE     BELL BOY


JOB LEVEL     OPERATIVE


JOB           Handles guest baggage In and out of the hotel; escorts
DESCRIPTION   guests from the front desk to their rooms and
              introduces room facilities; runs errands for the
              executive office; delivers newspapers/guest letters;
              operates guest elevators for VIP arrivals; ensures
              flags are flying in the right position*


SKILLS        Ability to*
              1. Handle luggage for check-in and check-out,
              2*   Introduce hotel facilities to guests.
              3«   Provide information on local attractions*
              4» Answer guest queries and refer to persons
                 concerned for further information*
              5»   Operate guest elevators for VIP arrivals and
                   during busy periods*
              6. Speak fluent English and Chinese.

KNOWLEDGE     Knowledge of:
              1. Hong Kong in general*
              20   The hotel and its facilities and hours of
                   operation.

TRAINING &    1. Type:
EXPERIENCE
                   A* Form 3 with previous hotel
                      experience preferred; or
                   B* Completion of hotel-keeping courses*
              2* Entry Requirements:
                   Type A: Minimum Age: 16
                            Education: Form J>. or pre- vocational
                                       studies in hotel-keeping*
                   Type B: Minimum Age: 18
                            Education: Standard requirements by
                                       technical institutes*
JOB TITLE     DOOBMAN


JOB LEVEL     OPERATIVE


JOB           Directs traffic and parking of vehicles at the main
DESCRIPTION   entrance; provides door service to guests; orders
              taxis or hires cars for guests upon request; summons
              bell boys to assist arriving guests.

SKILLS        Ability to:
              1*   Provide general information on local
                   transportation facilities to tourists.
              2»   Direct tourists to local attractions*
              3«   Ensure that the hotel driveway is clear
                   at all times.
              *f. Direct arriving guests to the front desk,
                  summon bell boys and take care of their
                  baggage panding collection.
              5. Speak fluent English and Chinese*

KNOWLEDGE     Knowledge of:
              1. Hong Kong in general.
              2* The hotel and facilities in general.
              3«   General local transportation charges.

TRAINING &    1*   Type:
EXPERIENCE
                   Form 3 said above with J-k years1 working experience.
              2. Entry Requirements:
                   Minimum Age: 18
                   Education: Form 3 or equivalent.
                   ENGINEERING DEPARTMENT



JOB TITLE     CHIEF ENGINEER


JOB LEVEL     TECHNOLOGIST


JOB           Compile budget reports on repair and maintenance;
DESCRIPTION   contacts contractors for hotel projects; conducts
              inspection of hotel premises; supervises staff
              performance*

SKILLS        Ability to:

              1. Direct engineering operations, maintenance,
                 inspection and mechanical work of the hotel*
              2. Supervise, schedule and plan the activities
                 of subordinates*
              3*   Handle installation, repair, and maintenance of
                   operating equipment, such as boilers, pumps,
                   ventilating systems, compressors, air conditioners,
                   refrigerators and other cooling or warming systems.
              4. Establish preventive maintenance programmes to keep
                 equipment in operation and to provide for guests
                 and staff comfort*
              5*   Establish maintenance request systems to assign
                   work and account for labour costs.
              6*   Prepare estimates and control costs for labour,
                   supplies and equipment.
              7. Interview and select prospective employees to
                 maintain the work force of the department*
              8*   Conceive overall designs for proposed projects
                   which meet requirements and limiting factors
                   such as costs, safety practices, material
                   environment, plant and equipment.
              9»   Submit annual budgets for management approval for
                   expense forecasts of major overhauling and
                   installation of machinery.




                               33
KNOWLEDGE    :   Knowledge of2
                 1* Advanced civil/mechanical/electrical engineering.
                 2* Workshop practice and engineering drawing.
                 3*   Computer application*
                 k»   Standard specifications and codes of practice*
                 5* Industrial hazards and safety precautions
                    associated with engineering works and
                    on-site work*
                 6* Engineering economics and the engineerfs
                    responsibility to society*
                 7* Basic management techniques*
                 8* Relevant ordinances and regulations*
                 9« Technology pertaining to engineering in general*

TRAINING &   .   1. Type:
EXPERIENCE
                      A*   Completion of a course of technical
                           education leading to exemption from the
                           academic requirements for corporate
                           membership of the Hong Kong Institution
                           of Engineers or equivalent with at least
                           5 years' industrial experience at a
                           supervisory level*
                      B* Completion of 2-year organized traineeship
                         and subsequent experience in a position of
                         responsibility acceptable to the Hong Kong
                         Institution of Engineers or equivalent with
                         at least 5 years' industrial experience at
                         a supervisory level*
                 2* Entry Requirements:
                      Specified by the respective institution
                      providing the exempting course referred
                      to in 1*
JOB TITLE     AIR-CONDITIONING MECHANIC

JOB LEVEL     CRAFTSMAN

JOB           Inspects air-conditioning of guest rooms and food and
DESCRIPTION   beverage outlets, handles unit motors, maintains
              cooling towers, water tubes and chillers*

SKILLS        Ability to:
              1. Install, test, control, service and clean
                 air-conditioning equipment including ducting,
                 fan coils and ventilating fans*
              2. Examine air-conditioning equipment for mechanical,
                 electrical and instrumental faults and make
                 necessary repairs*
              3*   Read and interpret electrical, mechanical and
                   building drawings, and installation and service
                   manuals*
              *f. Solve simple calculations involving air-conditioning
                  systems.
              5* Use instruments to measure temperature and
                 relative humidity.
              6. Operate refrigeration plant including the handling
                 of chilled water, condensers, cooling water and
                 air washing systems.
              7. Take safety precautions associated with air-
                 conditioning work.
              8. Prevent fire spreading through ducting systems
                 in the event of fire.
              9»   Treat water for use in chilled water systems.

KNOWLEDGE     Knowledge of:
              1. Basic air-conditioning theory and related
                 calculations.
              2. Maintenance of required relative humidity,
                 temperature and air purity of rooms.
              3. Keeping air-filters, air ducting, fire
                 dampers, valves and cooling tower clean.
              k. Maintenance schedules for air-conditioning
                 equipment and the fault-tracing and test
                 techniques.


                              35
                 5« Symbols and circuit diagrams involving
                    air-conditioning equipment.
                 6. Refrigerants and their functions*
                 7. Prevention of corrosion in tubes, ducts and pipes.
                 8. Safety precautions associated with air-
                    conditioning equipment*
                 9* Installation practice and regulations and
                    relevant codes of practice.
                 10. Relevant sections of the Factories and Industrial
                     Undertaking Ordinance and Regulations and the
                     policies of the hotel.

TRAINING &   .   1* Type:
EXPERIENCE
                     4-year organized craft apprenticeship or 3-year
                     organized craft apprenticeship if preceded by a
                     relevant 1-year full-time basic craft (apprenticeship)
                     course or a 3-year course in a prevocational schoolf
                     with attendance at a relevant part-time release
                     or block release craft course in technical institute
                     with at least 3 years1 experience after apprenticeship,
                 2* Entry Requirements:
                     Minimum Age: 15
                     Education: Form 2-3




                                 36
JOB TITLE     BOILERMAN

JOB LEVEL     CRAFTSMAN

JOB           Maintains water level, pressure and temperature of
DESCRIPTION   steam and inspects chimney smoke; cleans tubes and
              mountings of boilers with chemicals to abide by
              government requirements.

SKILL         Ability to:
              1*    Operate steam boilers and steam receivers in
                    order to maintain normal water temperature of
                    guest rooms and supply steam to kitchen steam
                    equipment *
              2* Clean, repair and maintain steam boilder.
              3* Sample and test water*
              4* Operate stop and drain valves.
              5* Operate cocks to verify the indication of
                 water gauges*
              6. Operate fire-fighting appliance and equipment*
              ?• Use fuel economically.
              8* Treat water for use in boilers.
              9*    Lag steam pipes*

KNOWLEDGE     Knowledge of:
              1* The construction principles and operation of
                 steam boilers and receivers.
              2. The operation of stop and drain valves including
                 danger arising from water hammer action.
              3. Methods of verifying the indication of water
                 gauges*
              *f*   Methods of controlling water composition in
                    boilers*
              5*    Methods of sampling and testing water.
              6. Application of routine water treatment*




                               37
                 7* Effects of corrosion, deposits, pitting and
                    incrustation on boiler surface.
                 8. Water tube boiler feed systems and their control
                    systems*
                 9. Maintenance of furnace refractories.
                 10. Constructional details of and management of oil
                     fuel combustion equipment including forced and
                     induced-draught systems*
                 11. Industrial hazards including those associated
                     with boilers, pressure-receivers and combustible
                     materials, fuels, and the necessary safety
                     precautions*
                 12* Relevant regulations and codes of practice, such
                     as the Boilers and Pressure Receivers Ordinance.
                 13* Relevant sections of the Factories and Industrial
                     Undertakings Ordinance and Regulations and the
                     rules of the company.

TRAINING &   .    1* Type:
EXPERIENCE
                     3-year organized craft apprenticeship with
                     attendance at a relevant part-time day release
                     or block release craft course in technical
                     institute plus subsequent experience for the
                     Certificate of Competency test with at least
                     3 years* experience after apprenticeship and
                     have the Government licence of boiler mechanic.
                  2* Entry Requirements:
                     Minimum Age: 15
                     Education: Form 3
JOB TITLE     CARPENTER

JOB LEVEL     CRAFTSMAN

JOB           Repairs furniture in guest rooms* restaurants, offices
DESCRIPTION   and make wooden decorations as requested* Constructs
              special promotional woodwork for the hotel.

SKILLS        Ability to;
              1. Use and maintain hand-tools of the trade and
                 woodworking machines including power hand-tools,
                 measuring instruments and gauges*
              2*    Read woodwork drawings and specifications.
              3«    Make woodwork according to specifications.
              *f*   Repair broken or worn wooden parts*
              5*    Maintain and repair floors, doors, restaurant
                    tables, trolleys and wooden furniture.
              6*    Make any wooden decoration requested by the
                    art department*

KNOWLEDGE     Knowledge of:
              1*    Joinery methods and working to sketch and
                    scale drawings*
              2* Timber used in maintenance work.
              3* Woodworking glues and adhesives*
              *f*   Metric and Imperial measuring units and their
                    conversion*
              5* Safety precautions associated with woodwork.
              6*    Common woodworking machines*
              7* Fire prevention and fire-fighting procedures*
              8*    Relevant sections of the Factories and Industrial
                    Undertakings Ordinance and Regulations and policies
                    of the hotel company.




                               39
TRAINING &   .   1.   Types
EXPERIENCE
                      3-year organized craft apprenticeship or 2-year
                      organized craft apprenticeship if preceded by
                      1-year full-time relevant craft training in the
                      Construction Industry Training Centre or a
                      relevant 1-year full-time basic craft course or
                      a 3-year course in a prevocational school, with
                      attendance at a relevant part-time day release
                                 craft course in technical institute
                      or evening 1
                      and 3 years experience after apprenticeship.
                 2* Entry Requirements:
                      Minimum Age: 15
                      Education: Primary 6
JOB TITLE     DUTY ENGINEER

JOB LEVEL     TECHNICIAN

JOB           Supervises duty crew; records data as specified in
DESCRIPTION   the engineer's logbook and records specific events
              relevant to engineering*

SKILLS        Ability to:
              1* Interpret job instruction manuals, and issue work
                 orders and instructions.
              2. Control and guide workers in his section so as to
                 maintain discipline, good housekeeping, safe
                 working, working efficiency and work standards*
              3*   Maintain performance records of each piece of
                   work and assess staff performance*
              *f* Supervise and inspect installation, maintenance
                  and repair projects of the hotel.
              5*   Conduct daily inspections of operating equipment
                   and hotel premises*
              6* Inspect hotel premises at night and carry out
                 minor repairs.
              7* Assess safety and health risks in the section
                 and take necessary precautions*

KNOWLEDGE     Knowledge of:
              1*   Work processes, material testing and inspection
                   methods*
              2* Assessment of material and costs labour overheads*
              3* Industrial hazards associated with jobs in the
                 engineering department and safety precautions*
              4* Relevant labour legislation*
TRAINING &   .   1. Type:
EXPERIENCE
                    A*   Completion of an organized technician
                         apprenticeship followed by at least 2 years1
                         post-apprenticeship experience, and possession
                         of a higher certificate in a relevant branch
                         of engineering; or
                    B»   Completion of an organized craft apprenticeship
                         followed by at least 5 years* post-apprenticeship
                         experience, and possession of a relevant craft
                         certificate and has completed further upgrading
                         courses preferably including supervisory studies;
                         or
                    C*   2-year on-the-job training as an assistant
                         foreman with attendance at a part-time day
                         release or evening course in foremanship or
                         supervisory studies in a technical institute.
                 2« Entry Requirements:
                    Type A: Minimum Age: 1?
                            Education: Form 5 preferably in a
                                       secondary technical school
                                       or equivalent•
                    Type B: Minimum Age: 15
                            Education: Form 3
                    Type C: Minimum Age: 1?
                            Education: Form 5
JOB TITLE     ELECTRICIAN

JOB LEVEL     CRAFTSMAN

JOB           Maintains and repairs lighting equipment in guest
DESCRIPTION   rooms, and electrical installations in restaurants,
              function rooms and public areas; checks electrical
              fuses; inspects and oils main switch gears.

SKILLS        Ability to:
              1*   Use tools of the trade including power
                   tools and testing equipment*
              2*   Install commonly used wiring and wiring
                   accessories*
              3»   Test, overhaul, and install common
                   electrical plants and equipment.
              k*   Locate and repair faults in electrical
                   installations and equipment.
              5*   Identify cables and wires, their current
                   ratings and insulation provision*
              6.- Read electrical specification, wiring
                  and circuit diagrams*
              7*   Carry out safety precautions.

KNOWLEDGE     Knowledge of:
              1. Electrical technology including machinery,
                 equipment and power transmission.
              2. Test equipment*
              3«   Workshop practice*
              k+   Basic engineering and calculations.
              5* Engineering drawings including circuit diagrams.
              6. Regulations and codes of practice.
              7. Industrial hazards and safety precautions*
              8* Relevant sections of the Factories and Industrial
                 Undertakings Ordinance and Regulations.
TRAINING &   .   1* Type:
EXPERIENCE
                    *Kyear organized craft apprenticeship or 3-year
                    organized craft apprenticeship if preceded by a
                    relevant 1-year full-time basic craft (apprenticeship)
                    course or a 3-year course in a prevocational school,
                    with attendance at a relevant part-time day release
                    or block release craft course in a technical
                    institute with 3 years* experience after
                    apprenticeship*
                 2. Entry Requirements:
                    Minimum Age: 15
                    Education: Form 3
JOB TITLE     GENERAL MECHANIC


JOB LEVEL     CRAFTSMAN


JOB           Cuts new keys for guest rooms and repairs door locks;
DESCRIPTION   repairs hardware fittings; repairs and overhauls pumps,

SKILLS        Ability to:

              1*    Repair hydraulic hinges, hardware fittings* bed
                    legs, trolleys and catwalk and door closers •

              2*    Repair and make steel equipment and furniture.
              3. Use measuring and test instruments.

              *f*   Carry out safety precautions*

              5*    Read simple engineering drawings, instructions
                    and wiring diagrams*

KNOWLEDGE     Knowledge of :

              1*    Workshop calculations*

              2. Basic electrical, electronic and mechanical
                 engineering principles*
              3. Installation practice and regulations and relevant
                 codes of practice.

              4. Relevant sections of the Factories and Industrial
                 Undertakings Ordinance and Regulations.


TRAINING &    1.    Type:
EXPERIENCE
                    4-year organised craft apprenticeship or 3-year
                    organized craft apprenticeship if preceded by a
                    relevant 1-year full-time basic craft
                    (apprenticeship) course or a 3-year course in a
                    pre vocational school, with attendance at a
                    relevant part-time day release or block release
                    craft course in a technical institute.

              2. Entiy Requirements:

                    Minimum Age: 15
                    Education: Form 3
JOB TITLE         MASON (PLASTERER)


JOB LEVEL         CRAFTSMAN

JOB           ,   Repairs tiles in the bathrooms, floor area and does
DESCRIPTION   *   simple brick work*


SKILLS            Ability to:
                  1. Use and maintain hand and power tools, lifting
                     equipment, pneumatic drills and machines for
                     stone work*
                  2. Read drawings*
                  3* Spread mortar bed over foundation or previously
                     laid stone.

                   .
                  4 Clean and dress stone faces.

                  5»   Set granite slabs or face stone on walls or floors,

                  6. Set and lay paving slabs or kerbs, sills and
                     copings.
                  7*   Mend roof leakages and build extension joints*

KNOWLEDGE         Knowledge of:

                  1*   Basic principles of masonry.

                  2. Tools and machines for stone work.

                  3»   Setting up and use of equipment.
                  k. Estimation of work.

                  5*   Industrial hazards and safety precautions*
                  6. Relevant sections of the Factories and Industrial
                     Undertakings Ordinance and Regulations.
TRAINING &   .   1. Type:
EXPERIENCE
                    3-year organized craft apprenticeship or 2-year
                    organized craft apprenticeship if preceded by
                    1-year full-time relevant craft training in the
                    Construction Industiy Training Centre or a
                    relevant 1-year full-time basic craft course,
                    with attendance at a relevant part-time day
                    release or evening craft course in a technical
                    institute and 3 years1 experience after
                    apprenticeship«
                 2. Entzy Requirements:
                    Minimum Age: 15
                    Education: Primary 6
JOB TITLE     MUSIC CONTROLLER


JOB LEVEL     CRAFTSMAN


JOB           Supplies guest rooms, restaurants and public areas with
DESCRIPTION   music; maintains television sets said musical instrument
              and stands by when guests hold parties or stage special
              functions*


SKILLS        Ability to:
              1*    Install, maintain and repair audi-video equipment
                    and accessories*
              2*    Read circuit diagrams and service manuals*
              3*    Use measuring and test instruments*

              k. Handle and use tools*
              5* Take safety precautions*


KNOWLEDGE     Knowledge of: .

              1*    Basic principles of electrical and electronic
                    engineering*

              2*    Working practicef engineering materials and
                    drawings.
              3. Etching techniques*

              Jf«   Industrial hazards and safety precautions*

              5*    Relevant sections of the Factories and Industrial
                    Undertakings Ordinance and Regulations, power
                    company's requirements, and codes of practice,

TRAINING &    1. Type:
EXPERIENCE
                    4-year organized craft apprenticeship or 3-year
                    organized if preceded by a relevant 1-year full-
                    time basic craft (apprenticeship) course for 3
                    years in a prevocational school, with attendance
                    at relevant part-time day release or block release
                    course in a technical institute*
              2* Entry Requirements:
                    Minimum Age: 15
                    Education: Form 3
JOB TITLE     PAINTER (DECORATOR)

JOB LEVEL     CRAFTSMAN


JOB           Upkeeps food and beverage outletsf guest rooms and
DESCRIPTION   corridors by painting surface areas, varnishes
              furniture and puts up wall paper.

SKILLS        Ability to:

              1. Use and maintain tools, machinery and equipment.
              2. Carry out foundation work of painting.
              3*   Use suitable paints and solvents.
              4. Assess deterioration of protective coating and
                 ascertain coating requirements.
              5* Select and prepare coating materials.
              6. Prepare paints for use including colour matching.

              7*   Apply paint by brushing, dipping, rolling or
                   spraying*
              8. Prepare signs.
              9. Paint seasonal decorations.

KNOWLEDGE     Knowledge of:

              1* Hand and power tools.
              2*   Pigments, solvents, primers, paints, oils, natural
                   and synthetic resins.
              3. Corrosion and prevention of it.

              k.   Industrial hazards*
              5. Relevant sections of the Factories and Industrial
                 Undertakings Ordinance and Regulations.
TRAINING &   .   1. Type:
EXPERIENCE
                    4-year organised craft apprenticeship or 3*year
                    organised craft apprenticeship if preceded by a
                    relevant 1-year full-time basic craft
                    (apprenticeship) course or a 3-year course in a
                    prevocational school, with attendance at a
                    relevant part-time day release or block release
                    craft course in a technical institute with 3
                    years1 experience after apprenticeship*
                 2. Entry Requirements:
                    Minimum Age: 16
                    Education: Form 3
JOB TITLE         PLUMBER


JOB LEVEL         CRAJTSMAN


JOB           .   Inspects water tanks supplying drinking, domestic and
DESCRIPTION   *   flushing water to hotel premises; repairs and maintains
                  water pumps, water pipes and ducting floors.

SKILLS            Ability:
                  1. Use and maintain hand and power tools including
                     measuring instruments*

                  2*   Install and maintain piping systems and associated
                       accessories*

                  3. Operate and maintain pumping, extraction and boiler
                     systems, air-conditioning and refrigeration plants.
                  k*   Perform hydraulic tests.
                  5«   Detect and rectify leaks in hydraulic and pneumatic
                       systems.
                  6. Read hydraulic and pneumatic diagrams and
                     specifications.
                  7. Observe safety precautions and health measures.

KNOWLEDGE         Knowledge of:
                  1. Workshop technology.
                  2. Engineering science and calculations.
                  3. Engineering drawings, sketches, hydraulic and
                     pneumatic circuit diagrams.

                  k. Simple test equipment.
                  5. Industrial hazards and safety precautions.
                  6. Relevant sections of the Factories and Industrial
                     Undertakings Ordinance and Regulations.
TRAINING &   .
             •
                 1.
                      Wear organized craft apprenticeship or 3-year
                      organized craft apprenticeship if preceded by a
                      relevant 1-year full-time basic engineering
                      craft (apprenticeship) course or a 3-year course
                      in a prevocational school, with attendance at a
                      relevant part-tMe day release craft course in a
                      technical institute with 3 years' experience after
                      apprenticeship«
                 2.   Entry Bequirements:

                      Minimum Age: 16

                      Education: Form 3
               THE POOD AND BEVERAGE DEPARTMENT


JOB TITLE     FOOD AND BEVERAGE MANAGER

JOB LEVEL     MANAGERIAL

JOB           Plansf organizes, directs and controls operation of
DESCRIPTION   food and beverage facilities; analyses operation
              costs and liaises with purchasing manager; determines
              payroll and operating costs to establish food and
              beverage prices; makes improvements in service
              procedures and guest relations; organises special
              food and beverage promotions and festivals; discusses
              functions with clients; liaises with executive chef
              in menu planning and staffing; studies market trends.

SKILLS        Ability to:

              1. Improve sales volume in outlets by means of
                 up-to-date marketing, menus, festivals and
                 special food and beverage promotions.
              2. Supervise food and beverage outlets and improve
                 service procedures, employees training, guests
                 relations, cost and departmental profit*
              3* Supervise and co-ordinate menu planning, pricing,
                 merchandising, sanitation, food promotion and
                 employees scheduling•
              k*   Prepare annual budgets; control and purchase
                   budget items; analyse operational trends*
              5. Co-ordinate with purchasing agents to ensure that
                 purchases conform with specifications and check
                 newly purchased items; control inventories;
                 approve purchase requests and storeroom orders.

              6. Control payroll and help subordinates improve
                 productivity*
              7. Describef assign and delegate responsibility and
                 authority for the operation of various sub-
                 departments.




                              53
KNOWLEDGE    Knowledge of:
             1* Handling equipment and serving food and beverages.
             2. Standards of international cuisine and culinary
                techniques*
             3. Food and beverage service , menu abstracts, food
                production control, portion specifications,
                recipes, beverage management * dining room service,
                menu planning, storeroom procedures, banquet
                department operations, dining room and kitchen
                arrangement*
             *f. Salesmanship and handling of staff.
             5. Budgeting, purchase specifications, planning and
                portion control*
             6* Food technology*
             7. Kitchen operations pertaining to cost and stock
                control*
             8* Sanitation of kitchens and equipment,

TRAINING &   1. Type:
EXPERIENCE
                A*   Form 5 or equivalent and 2-3 years of
                     professional education or training in a
                     hotel school or recognized establishment
                     with at least 8 years1 experience in
                     management and supervisory posts of food
                     and beverage operations, preferably in
                     established hotel or restaurant operations,
                B. University graduate or equivalent from
                   hotel schools and at least 5 years of
                   experience in management and supervisory
                   posts in food and beverage departments
                   of hotels or catering establishments*
             2* Entry Requirements:
                Type A: Minimum Age: 18
                        Education: Form 5 with E grades in
                                   appropriate subjects in
                                   HKCEE or equivalent.
                Type B: Minimum Age: 19
                         Education: Standard requirements ly
                                    hotel schools/educational
                                    institutions*
JOB TITLE         BAKER


JOB LEVEL         OPERATIVE


JOB           .   Makes cakes, bread, pastry and desserts; supervises
DESCRIPTION   *   work of apprentice pastry cooks.

SKILLS            Ability to:

                  1*   Prepare dough, desserts, pastry and sugar
                       decorations*
                  2. Assist pastry chef in creating new recipes.
                  3* Handle and store groceries and perishables,
                  *f. Maintain quality and presentation standards
                      set by executive chef.
                  5«   Up-keep working area and equipment.

KNOWLEDGE         Knowledge of:
                  1. Operation of pastry and bakery machinery,
                  2. Common recipes of bakery products.

TRAINING &        1. Type:
EXPERIENCE
                       A. Form 3 with relevant apprenticeship
                          training.
                       B. General education with 5-8 years'
                          experience in the bakery industry.

                  2. Entry Requirements:
                       Type A: Minimum Age: 16
                                Education: Form 3 or prevocational
                                           studies in hotel and
                                           catering.
                       Type B: Minimum Age: 16
                                Education: Primary.




                                   55
JOB TITLE     BANQUET HEAD WAITER


JOB LEVEL     SUPERVISORY


JOB           Follows instructions of event orders; makes adjustments
DESCRIPTION   as requested by guests; delegates banquet staff for
              different functions*

SKILLS        Ability to 5
              1. Control and motivate subordinates.
              2. Monitor attention given to guests by staff and
                 staff's performance*
              3. Handle guests1 complaints and deal with unexpected
                 situations*
              4. Follow up on event orders and liaise with the
                 kitchen staff for serving of banquet meals.
              5. Report daily to banquet manager to discuss
                 forthcoming events.
              6. Speak fluent English.

KNOWLEDGE     Knowledge of:
              1. Food and wine and food services.
              2. Usage of table ware and service equipment.

TRAINING &    1. Type:
EXPERIENCE
                  Form V5 with 8-10 years1 experience in
                  food service.
              2. Entry Requirements:
                 Minimum Age: 18
                 Education: Form V5 with training of food
                            service in a relevant institution.




                              56
JOB TITLE     BANQUET MANAGER

JOB LEVEL     SUPERVISORY

JOB           Supervises catering food and beverage functions and
DESCRIPTION   banquet personnel; arranges details in carrying out
              transactions of functions and other special events
              and negotiates orders for hotel's catering services;
              evaluates plans for banquet sales programmes;
              updates banquet function book.

SKILLS        Ability to 5

              1. Contact with clients regarding functions.
              2. Co-ordinate with executive chef in menu planning
                 and costing.
              3* Liaise with purchasing manager regarding up-to-
                 date costing of items required for banquet
                 functions.
              k*   Control banquet bookings and allocate staff.
              5.   Issue event orders and daily function sheets.

KNOWLEDGE     Knowledge of:
              1. Food and beverage services,

              2. Menu planning and costing.
              3. Practical skills to handle equipment and to
                 serve food and beverages.
              k*   Budgetary control and staff management.


TRAINING &    1.   Type:
EXPERIENCE
                   A.   Form 5 with ^-5 years of food and beverage
                        service experience in hotels/catering
                        establishments and successful completion
                        of related courses in a relevant institution;
                        or
                   B.   Graduate or equivalent from hotel schools
                        with at least 2 years1 experience in hotel
                        trade preferably in food and beverage
                        services.




                                57
2« Entry Requirements:
   Type A: Minimum Ages 18
           Educations Form 5 with E grades
                      in appropriate subjects
                      in HKCEE or equivalent*
   Type Bs Minimum Ages 19
           Educations Standard requirements by
                      hotel schools/educational
                      institutions*
JOB TITLE     BAB MANAGER


JOB LEVEL     SUPERVISOR


JOB           Stocks bars with supplies and maintains their
DESCRIPTION   prescribed margins} up«keeps bars and their services}
              schedules staff1® duties and monitors their work*

SKILLS        Ability tos

              1* Develop and implement drink specifications with
                 approval of food and beverage manager*

              2*   Prepare weekly schedules for staff*

              3* Supervise staff's performance and spot-check
                 their appearances*

              k«   Tour beverage facilities, check cleanliness,
                   inventories, and operations*

KNOWLEDGE     Knowledge of:

              1, Standards of operation for beverage service*

              2* Up-to-date beverage stock requirements.
              3*   Beverage products, glassware and proper
                   presentation of beverages*
              k*   Preparation of beverage lists and specific drink
                   promotions*

TRAINING &    1* Type:
EXPEEIENCE
                   A*   Form 5 with at least 5 years of working
                        experience in food and beverage service
                        including bartending supervisory experience
                        and successful completion of catering
                        studies in a relevant institution*
                   B*   Graduate or equivalent from hotel schools
                        with at least 2 years1 experience in hotel
                        trade*




                               59
2* Entry Requirements:
   Type A: Mininua Ages 18
           Educations Form 5 with E grades
                      in appropriate subjects
                      in HKCEE or equivalent*

   Type B: Minimum Ages 19
           Educations Standard requirements }yy
                      hotel schools/educational
                      institutions.




               60
JOB TITLE     $   BAREBNDEB


JOB LEVEL         OPEBATIVE


JOB               Makes and serves drinks and cocktails} checks supplies
DESCRIPTION       of wines and spirits} prepares requisition forms*

SKILIS        5   Ability to!
                  1*   Create cocktail recipes and make drinks for
                       clients*
                  2* Keep beverage lists up-to-date and stock
                     adequate »
                  3. Maintain recipe files specifying quantitiesf
                     ingredients, garnishes and preparation.
                  *t* Ensure that the bar is locked when business
                      hours are over*
                  5* Serve drinks according to local laws and
                     house policy.
                  6* Fill out requisition forms for wines, spirits
                     and soft drinks*
                  7. Ensure that dispensing units are in working
                     condition*
                  8<» Speak fluent English*

KNOWLEDGE         Knowledge of:
                  1, Common recipes of drinks*
                  2* Wines and spirits and techniques of serving
                     drinks*
                  3. Simple stock keeping of the bar*




                                  61
TRAINING &   $   1. Types
                    Form V5 *i*k bartending training in a relevant
                    institution and with at least 3 years1 e:xj>erience
                    as assistant bartender and waiter.

                 2* Entry Requirements*
                     Minimum Ages 18
                     Educations Form V5 or vocational training
                                studies in hotel and catering*




                                 62
JOB TITUS     BUSBOI

JOB LEVEL     OPERATIVE

JOB           Takes food fro® the kitchen to the dining areaj
DESCRIPTION   cleans and sets tables; sends dirty ware to the
              kitchen*

SKILLS        Ability tot

              1*   Clean and set tables*
              2* Take food from the kitchen to the dining area.
              3* Serve water, bread and butter, coffee or tea
                 to guests*
              *f* Take away dishes from clients after they have
                  finished eating*
              5*   Assist waiters and waitresses in their routine
                   activities*
              6*   Keep adequate supplies of clean linen, table
                   ware and glasses handy*
              7* Understand and use simple English*


KNOWLEDGE     Knowledge of $

              1* Serving procedures*

              2*   Common food and beverages*
              3»   Table setting*
              k. Layout of the dining area, busing stations,
                 dishwashing area, equipment storage area and
                 the kitchen*
              5. Names and uses of restaurant equipment*

              6*   Cleaning and polishing silverware and table
                   arrangement of the dining area*
TRAINING &   9   1, Type*
EXPERIENCE   *
                    Form 3 with training in food service in a
                    relevant institution*
                 2* Entry Requirements:
                    Minimum Agei 18
                    Educations Form 3 or prevocational studies
                               in hotel keeping*
JOB TITLE         CAPTAIN


JOB LEVEL         SUPERVISORY


JOB               Takes orders of guests and delivers orders to the
DESCRIPTION       kitchenj may carve meat and prepare dishes at table;
                  gives advice if guests seek it when they select wines *

SKILLS        5   Ability to*
                  1* Take orders of guests and make recommendations
                     on food and wine*
                  2* Attend to tableside preparations and special
                     food service«
                  3* Check food before it is presented to guests*
                  4* Ensure that a menu is given to guests when one
                     is needed*
                  5* Ensure that tables in the dining area under his
                     charge have been arranged and set for the
                     forthcoming business hours*
                  6* Speak fluent English*

KNOWLEDGE         Knowledge of$
                  1. Food and drinks in the menu.
                  2* Wines in the wine list*
                  3* Art and technique of serving food.

TRAINING 8c       1. Type:
EXPERIENCE
                      A. Form 3 with training of food service in a
                         relevant establishment or institution and
                         with at least 8 years1 experience of food
                         service*
                      B* Form 5 with training of food service in a
                         relevant establishment or institution and
                         with at least 5 years1 experience of food
                         service*




                                  65
2. Entry Requirements:
   Type As Minimum Age: 1S
           Education: Form 3 in a prevocational
                      school with a hotel keeping
                      bias.
   Type Bs Minimum Age: 18
           Education: Form 5 with E grades in
                      appropriate subjects of
                      HKCEE or equivalent*




              66
JOB TITLE     CHIEF STEWARD

JOB LEVEL     SUPERVISOR!


JOB           Co-operates with the accounting department in stock-
DESCHIPTION   taking? ensures hygiene and sanitation in areas
              under his charge} prepares staff schedules} supervises
              requisition and storage of food containers, crockery
              and cutlery} checks kitchen equipment and utensils
              for cleanliness*

SKILLS        Ability to:
              1* Supervise kitchen porters to clean crockery and
                 kitchen areas*
              2. Take stock of cutleiy and kitchen equipment and
                 issue stock from storeroom*
              3* Supply restaurants and banquets with necessary
                 flatware, china, glassware, silverware, and
                 other service equipment»
              k*   Inspect kitchen areas to ensure order and
                   sanitation*
              5. Assist the kitchen, banquet department and
                 dining room managers in maintenance and service
                 of food service equipment*
              6* Schedule washing and cleaning crew in terms of
                 business expected*

KNOWLEDGE     Knowledge of:
              1*   Rotation of use of food containers, crockery
                   and cutlery.
              2* Requisition and control of cleaning materials,
                 detergents and other supplies*
              3* Operation of washing and drying machinery*
              4* Use of cleaning chemicals and ways of cleaning
                 kitchen equipment*




                              67
.TRAINING &   .   1* Type:
 EXPERIENCE
                     Form 5 with training of hotel keeping and
                     catering studies in a relevant establishment
                     and at Ifeast 5 years1 experience in the steward
                     department and as waiter or captain in a hotel*

                  2* Entry Requirements:

                     Minimum Age: 18
                     Educations Form 5 with E grades in appropriate
                                subjects in HKCEE or equivalent*




                                68
JOB TITLE     CHINESE POOD COOK


JOB LEVEL     SUPERVISOR!


JOB           Plans and prepares Chinese menus for banquet functions
DESCRIPTION   and hotel food and beverage outlets ; liaises with the
              purchasing department and executive chef.

SKILLS        Ability to*
              1* Coordinate the work of junior cooks in his section®
              2. Check menus.
              3. Check utensils and crockery used in kitchen.
              4« Train other cooks to cook.
              5« Prepare main dishes.
              6.   Submit daily requisitions to executive chef's
                   office for the following day.

KNOWLEDGE     Knowledge ofI
              1. Storage of groceries and perishable food items.
              2.   Quality standards set by executive chef.
              3. Popular Chinese cookeiy recipes, variations and
                 presentations.

TRAINING &    1. Types
EXPERIENCE
                   Form 3 with apprenticeship training of Chinese
                   cookery in a relevant establishment and at
                   least 10 years1 experience as a cook.
              2. Entry Requirements:
                   Minimum Age: 18
                   Education: Form 3 or equivalent*




                              69
JOB TITLE     COCK


JOB LEVEL     OPERATIVE


JOB           Checks menus{ uses utensils and crockery of the
DESCRIPTION   kitchen; prepares cookery and meals; checks kitchen
              stocks; may specialize in sauce, soupf roast,
              butchery* fishf cold cut and vegetable*

SKILLS        Ability to:
              1. Check food items before they leave the kitchen*
              2* Dispense food only against proper guest or
                 officer checks*
              3* Check all 'mis-en-place1 at his station and
                 ensure cleanliness of equipment*
              Jf» Direct kitchen staff in his area including
                  trainee cooks in preparing western meals*
              5* Prepare, season and cook food items*

KNOWLEDGE     Knowledge of$
              1* Western food ingredients and cookery,
              2* Safety and hygiene procedures*
              3* Kitchen utensils and their uses*
              *** Portion control*
              5* Presentation of food items*

TRAINING &    1* Types
EXPERIENCE
                 A* Form 3 with at least 6 years1 training
                    in western kitchens covering all sectors
                    including *f~5 years in a particular section*
                 B. Possession of a craft certificate in cooking
                    and 2-3 years1 practical experience in a
                    relevant food and catering establishment*




                              70
Entry Requirements;
Type As Minimum Age: 16
        Education* Form 3 or prevocational
                   studies in hotel keeping*
Type B: Minimum Ages 16
        Educations Form 3 with a ^-year
                   apprenticeship training for
                   hotel cook (western style)
                   and with attendance at
                   part-time day release
                   studies of a technical
                   institute.




            71
JOB TITLE     DISHWASHER


JOB LEVEL     OPERATIVE


JOB           Washes dishesf cutlery and glassware; cleans the kitchen
DESCRIPTION   and garbage areaj sorts empty bottles and crockery and
              stores them in racks and crates; polishes and cleans
              silver and brassware.

SKILLS        Ability to:
              1. Sweep floorf wipe stainless steel counters in
                 kitchen and clean garbage area*
              2* Dispose of garbage*
              3«   Clean stoves and exhaust fans*
              *f. Pile dishes to make room and for loading trolleys.

KNOWLEDGE     Knowledge of*
              1, Use of washing machinery for crockery and utensils,
              2. Handling crockery to avoid breakage.
              3« Methods of scouring.
              *f. Cleaning chemicals and their uses.

TRAINING &
EXPERIENCE
                   Primary 6 with experience in kitchens (washing
                   and cleaning) preferred.
              2. Entry Requirements:
                   Minimum Age: 18
                   Education: Primaiy 6.




                              72
JOB TITLE     EXECUTIVE CHEF

JOB LEVEL     TECHNOLOGIST

JOB           Establishes standards of food quality and preparation;
DESCRIPTION   developes new menus; co-operates with other departments
              to select and store food; supervises kitchen staff;
              inspects and maintains the kitchen; prepares cost lists
              and requisitions of market items*

SKILLS        Ability to:

              1* Supervise the issuance/receipt of requisitions,
                 kitchen transfers, food cost lists.
              2. Supervise the preparation of market and grocery
                 lists.
              3. Issue maintenance requests and follow up*
              k. Inspect storerooms, refrigerators, freezers and
                 receiving areas.
              5. Develop contact with suppliers*
              6. Prepare training programmes for staff and apprentices
                 and evaluate staff performance*
              7* Ensure cleanliness of kitchen areas*
              8. Based on business forecast, determine quantity and
                 quality of merchandises to be replenished.
              9. Set up control systems to assure quality and portion
                 consistency.
              10. Co-operate with food and beverage manager and
                  banquet manager in selling and planning banquet
                  functions*
              11*   Plan location of kitchen equipment.
              12. Recruit kitchen staff.


KNOWLEDGE     Knowledge of:
               1. Menu compilation according to agreed recipes.
               2. Purchasing of foodstuffs, kitchen materials and
                  equipment within budget levels.
                 3* Portion and waste control*
                 k*   Control of labour and other variable costs within
                      budget levels*
                 5* Standards of presentation of dishes and operations
                    of competitors.
                 6* Control of food requirements according to potential
                    need and food requisition aiming at minimum stock,
                 7« Sanitation of kitchen and equipment in accordance
                    with health codes and house policies*
                 8* Seasonal availability of perishable products*

TRAINING &   .   1, Type:
                      Form 5 or equivalent with professional education/
                      training in relevant institution/hotel school and
                      at least 15 years of experience in various areas
                      of kitchen operations and in other hotel properties
                      including becoming chef gardemangerf sous chef
                      or other key positions in the kitchen.
                 2. Entry Requirements;
                      Minimum Ages 18
                      Educations Form 5 or equivalent with knowledge of
                                 Eurpoean languages preferable*
JOB TITLE         GAHDEMANGBR

JOB LEVEL     3   SUPERVISOR!

JOB           .   Supervises preparation of cold food; be responsible for
DESCRIPTION       table and food decorations} checks function sheets and
                  menus for distribution of work loads; ensures that all
                  required food items for each outlet are ready in time;
                  keeps professional records of recipes and working methods.

SKILLS            Ability toi
                  1* Supervise preparation of cold food including sauces
                     and dressing, appentizers and salads and hors d'oeuvre
                     and canapes*
                  2» Supervise food and table decorations/arrangements
                     and test display platters*
                  3* Ensure cleanliness and working condition of
                     machinery and equipment*
                  k. Assist the executive chef and sous chef in creating
                     new dishes*
                  5* Give suggestion to the set up of buffet tables in
                     co-operation with executive chef and banquet manager*
                  6* Issue store requisitions for executive chef's approval*

KNOWLEDGE         Knowledge of:
                  1* Groceries and perishable food itemsi
                  2* Preparation of cold food items*
                  3* Costing of food items*

TRAINING &        1* Tyj>e:
EXPERIENCE
                      Form 5 or equivalent with professional training/
                      education in a relevant institution/catering
                      establishment and at least 8 years1 experience in
                      the kitchen of various hotels and restaurants*
                  2. Entry Requirements:
                      Minimum Age: 18
                      Education: Form 5 or equivalent.
JOB TITLE     MAITRE D* (HEAD WAITER)


JOB LEVEL     SUPERVISOR!


JOB           Supervises and co-ordinates the work of restaurant staff;
DESCRIPTION   arranges table reservations; greets and escorts guests;
              adjusts complaints on food and service; may take guests1
              order and pass to waiters; assists in preparing menus.


SKILLS        Ability to*
              1. Greet guests, handle complaints and irregularities
                 whenever required and promote sales to meet
                 forecasted revenues*

              2. Ensure hygienic service areas and good condition of
                 furniture and equipment.
              3. Review the work of subordinates to make sure that
                 established procedures and policies are followed.
                                            )
              km Communicate efficiently with the kitchen.

              5. Speak fluent English.

KNOWLEDGE     Knowledge of:

              1. Basic techniques in food and beverage service.

              2* Preparation and serving of menu items.
              3. Usage of tableware and service equipment.

TRAINING &    1. Type:
EXPERIENCE
                 Form 5 with training of food service in a relevant
                 establishment/institution and with at least 5
                 years' ezcperience of food service in restaurants.
              2. Entry Requirements:
                 Minimum Age: 18

                 Education: Form 5 with E grades in the appropriate
                            bubjects in HKCEE or equivalent.




                              76
JOB TITLE     MASTER BUTCHER


JOB LEVEL     SUPERVISOR!


JOB           Maintains portion control and supervision of meat
DESCRIPTION   tagging and requisition records of inter-kitchen
              transfers; assists F & B controller during stock-taking
              and meat testsj keeps butcher shop and freezers clean.


SKILLS        Ability to*

              1. Supervise and train subordinate staff in the butcher
                 shop*
              2. Ensure timeliness of requisitions from various
                 outlets and double-check quality, quantity, size
                 and weight correction*
              3* Maintain cleanliness in the butcher shop and cold
                 and rooms*
              k*   Be responsible for store-keeping of frozen food and
                   assist in inventory taking.
              5. Maintain cleanliness and sanitation of the work
                 station.

KNOWLEDGE     Knowledge of:
              1. Portion sizes and qualities of food prepared in
                 strict compliance with prescribed specifications.
              2. Accurate requisitions according to requirements and
                 forecasts so as to reduce wastage of food and check
                 the supplies of food items and carcasses•

              3. Preparation of all joints, cutting, boning and
                 filleting of meat and poultry items,
              k. Rotating and aging of meat and poultry.

              5.   Meat tagging.
              6.   Prepare butcher tests.


TRAINING &    1 * Type:
EXPERIENCE
                   Form 3 and an apprenticeship in the butchery section
                   of a food production unit/institution with at least
                   10 years1 experience in butchery.




                               77
2. Entry Requirements s
   Minimum Ages 16
   Educations Form 3 or prevocational studies in
              hotel-keeping and catering.




              78
JOB TITLE     ORDER-TAKER


JOB LEVEL     OPERATIVE


JOB           Takes telephone orders for food and beverage from guests
DESCRIPTION   for room service menu items; records orders in captainfs
              order book; promotes sales by suggesting additional items,

SKILLS        Ability to:

              1, Pass orders to captain/room service waiter to handle
                 as soon as order is received.

              2, Promote sales by suggesting additional items.

              3«   Correctly record order particulars in captain's order
                   book*
              k*   Be polite to guests on the phone and address them by
                   name if possible*
              5»   Speak fluent English and Chinese,


KNOWLEDGE     Knowledge of:

              1. Menu items.
              2«   Procedures of order-taking according to house policies.


TRAINING &    1* Type:
EXPERIENCE
                   Form 5 and education/training in relevant
                   establishment/insitutuion in catering studies
                   preferably with experience as waiter/waitress.
              2. Entry Requirements;
                   Minimum Age: 18
                   Education: Form 5 with E grades in appropriate
                              subjects in HKCEE or equivalent.




                               79
JOB TITLE     PASTH3T CHEF


JOB LEVEL     TECHNOLOGIST


JOB           Prepares pastxy itemsf sugar decorations and butter
DESCRIPTION   carvings; operates machinery in pastry and bakery room*
              maintains quality standard set by executive chef.     '


SKILLS        Ability to:
              1, Prepare all doughs, desserts cakesf pastries, petit
                 fours, croissants and refined sugar and chocolate
                 decroations*

              2«   Ensure proper handling of groceries and perishable
                   items*
              3*   Issue store rooms requisitions*

              k*   Ensure qualities of bakery items prepared in
                   compliance with prescribed specifications*

              5»   Keep working areas and equipment clean and in good
                   condition*
              6* Maintain quality and presentation standards set by
                 the executive chef.

KNOWLEDGE     Knowledge of:

              1*   Bakery recipes and creative products for special
                   festive promotions*

              2* Planning and costing of bakery items to be sold in
                 the hotel's cake and pastry shop.
              3, Requisitions of supplies and standard food costs*

TRAINING &         Type:
EXPERIENCE
                   A*   Form 3 with apprenticeship training in the
                        pastry and bakery sections of a relevant
                        establishment and 10 years9 experience in the
                        kitchen, including experience of section head*
                   B. Form 5 or equivalent with apprenticeship
                      training in a relevant establishment and
                      education in hotel school including 6-8 years
                      of experience in the pastry and bakery section
                      of various hot els.




                               80
2« Entry Requirements $
   Type A: Minimum Age: 16
            Education: Form 3 in provocations! studies
                       in hotel and catering*
         B: Minimum Age: 18
            Education: Form 5 or equivalent with E grades
                       in appropriate subjects in HKCEE
                       required by technical institutes*




                81
JOB TITLE     HECEPTIONIST/1IOS1ESS


JOB LEVEL     OPERATIVE

JOB           Welcomes and greets guests and shows them to their seats;
DESCRIPTION   takes reservations; report guest comments to restaurant
              managerj keeps Jtwac* of guest histoxy*

SKILLS        Ability to:
              1* Answer the phone and take table reservations.
              2* Remember guests* names and address them accordingly
                 on their return*
              3* Thank all the guests for patronizing the outlet as
                 they leave the restaurant.
              k. Convey guest complaints directly to supervisor.
              5. Give even workload to stations*
              6. Speak fluent English and Chinese*

KNOWLEDGE     Knowledge of:
              1* In-house activities so as to promote sales*
              2* Preferences of regular patrons of the restaurants.
              3* Capacity and location of tables and stations*
              k, functions of waiting personnel*

TRAINING &    1* Type:
EXPERIENCE
                  Form 5 preferably with training in catering services.
                 »*
              2* Entry Requirements:
                  Minimum Age: 18
                  Education: Form 5 with E grades in the appropriate
                             subjects in HKCEE or equivalent.




                              82
JOB TITLE     EESTARUAN3? MANAGER


JOB LEVEL     SUPERVISOR!


JOB           Supervises the restaurant and service; advises management
DESCRIPTION   on all guest comments and complaints5 schedules staff
              duties according to forecasts and special wants} gives
              continuous training to staff; maintains personalized
              service to guests; liaises with executive chef in menu
              preparation*


SKILLS        Ability to 5

              1»   Forecast sales, covers and payroll costs.

              2. Maintain reservation systems to inform chef of the
                 number of special requests and reservations.
              3«   Delegates work to assistant restaurant manager and
                   hostess*
              k*   Plan and execute training programme.
              5,   Provide tableside service as required by particular
                   menu items.
              6,   Promote sales through guest contacts.
              7,   Handle guest complaints and comments.


KNOWLEDGE     Knowledge of:
              1. The system of check control issued to waiters and
                 waitresses*
              2. Menu items and menu planning in liaison with
                 executive chef.
              3. Sanitation and hygiene standards for restaurant
                 operations*
              k. Basic food and beverage control standards.

              5. Food service.


TRAINING &         Type:
EXPERIENCE
                   Form 5 or equivalent with training in food service
                   establishment or diploma in hotel and catering
                   courses from relevant institution and experience of
                   at least 5 years in a hotel/catering establishment.



                              83
2. Entry Requirements?
   Minimum Age: 18

   Education: Form 5 with E grades in the ^ 4
              subjects of HKCEE or equivalent!
JOB TITLE     ROOM SERVICE MANAGER


JOB LEVEL     SUPERVISOR!


JOB           Supervises room service; schedules staff working shifts
DESCRIPTION   according to hotel occupancy; makes requisitions for
              room service supplies; trains and supervises room service
              waiters and order takers.


SKILLS        Ability to:

              1*   Control and train room service staff.
              2. Prepare work schedules of staff.

              3«   Supervise the preparation for luncheon to be served
                   in guest rooms.
              4. Deal with guest complaints.
              5«   Check utensils and food materials in room service
                   kitchen.
              6. Arrange for special food and beverage set up in
                 guest rooms for arriving VIPs*

KNOWLEDGE     Knowledge of:
              1. Standards of food and beverage presentation*
              2. Systems of check control issued to room service
                 waiters and captains.
              3»   General etiquette of food service.

TRAINING &         Type :
EXPERIENCE
                   A. Form 5 with training/education in related courses
                      of a relevant institution with 8 years1
                      experience in food and beverage service of hotels/
                      catering establishments*
                   B* University graduates or equivalent in hotel
                      schools with at least 4-5 years1 experience in
                      the food and beverage. department of hotels.
2. Entry Requirements:
   Type A: Minimum Age: 18
           Education: Form 5 with E grades in the
                      appropriate subjects of the
                      HKCEE or equivalent.
   Type B: Minimum Age: 19
           Education: Standard requirements by hotel
                      schools/educational institutions




             86
JOB TITUS     SAUCIER


JOB LEVEL     SUPERVISOR!


JOB           Supervises presentation of meat, popultry and seafood
DESCRIPTION   main courses and appetizers; prepares sauces of all
              hot food item® and sets up daily fmis-en-placef as
              instructed by sous chefj checks condition of cold room
              and refrigeration in his station.


SKILLS        Ability to:
              1* Supervise preparation of meat, poultry and
                 seafood main courses and appetisers by cooking,
                 braising and pan frying, and preparation of
                 sauces and garnishes served with these food
                 items*
              2. Check event orders and daily menus.
              3«   Prepare and co-ordinate standard and daily orders
                   for the various outlets*
              k«   Follow-up a la carte orders during service hours.
              5. Keep working areas, cooking utensils, tools and
                 machinery in good condition.
              6* Ensure that food prepared is in compliance with
                 prescribed specifications.

KNOWLEDGE     Knowledge of:                                        (

              1. General storage method of groceries and perishable
                 food items*
              2* Operation of machinery and equipment in the main
                 kitchen*
              3. Hecipes and quality standards set by the executive
                 chef.




                              8?
TRAINING &   .   1. Types
                    A. Form 3 with apprenticeship training in the
                       kitchen and 8 years1 experience including
                       that of a section cook*
                    B, Form 5 or equivalent with apprenticeship
                       training in a relevant establishment and
                       education in a hotel school including 6
                       years of experience in the kitchen*
                 2. Entxy Requirements:
                    Type A: Minimum Age: 16
                            Education: Form 3 or prevocational
                                       studies in hotel and
                                       catering.
                    Type B: Minimum Age: 18
                            Education: Form 5 or equivalent with
                                       E grades in appropriate
                                       subjects in HKCEE required
                                       by technical institutes*
JOB TITLE     SOUS CHEF


JOB LEVEL     TECHNOLOGIST


JOB           Supervises preparation and presentation of food items;
DESCRIPTION   manages daily banquet functions} conducts staff
              training sessions} prepares weekly work schedules?
              controls food and storeroom requisitions and inter-
              kitchen transfers} checks station set up.

SKILLS        Ability to:
              1* Supervise a separate food preparation area
                 the banquet kitchen during large functions*
              2*   Conduct training sessions for staff and
                   apprentices*
              3. Subject to executive chef's approval, initiate
                 and control purchases9 storeroom requisitions
                 and inter-kitchen transfers*
              4*   Assist executive chef in kitchen administrative
                   work, such as evaluation of food costs,
                   preparation at food and equipment requisitions!
                   recruitment of cooks, establishment of duty
                   rosters and work schedules.
              5. Be in-charge of sample cooking of new dishes
                 establish standards of recipes.
              6*   Check daily banquet menus, pantry, cooking of
                   steak, fish, poultry, and meats, and making of
                   sauces and garnishes*
              7* Maintain cleanliness and sanitation of areas
                 under his charge*
              8. Ensure that staff store food properly before
                 leaving stations*
                   Act as executive chef in his absence and
                   team work*




                              89
KNOWLEDGE    Knowledge of:
             1. Daily set-up of plate covers, hot food warmers
                and dish~out times»
             2* Slicing of whole roasts and cooked poultry,
             3. Requisitions of daily supplies and standard food
                costs®
             k. Preparing* cooking, setting up and supplying of
                meats, sauces and garnishes for departments in
                the kitchen.


TRAINING &
EXPERIENCE                                         .
                 Form 5 or equivalent with professional education/
                 training in a relevant institution/hotel school
                 and at least 10 years of experience in various
                 areas of the kitchen operation and working
                 experience in other hotel properties including
                 that of supervisory posts»

             2, Entry Requirements:
                 Minimum Ages 18
                 Education: Form 5 or equivalent and knowledge
                            of European languages preferred*




                             90
JOB TITLE     STEWARD


JOB LEVEL     SUPERVISOR!


JOB           Under the direction of chief steward} supervises other
DESCRIPTION   personnel of the steward department; liaises with
              restaurant and kitchen staff} sets up equipment for
              use.

SKILLS        Ability to:
              1* Check attendance and monitor performance of
                 steward department personnel.
              2* Maintain cleanliness of areas under his charge.
              3* Liaise with chefs before service hours regarding
                 special requirements*
              *t* Control ordering, storage and use of cleaning
                  materials*
              5* Keep breakage records and report such breakage
                 to chief steward*
              6* Maintain adequate equipment for service*
              7* Ensure proper !lrais~en~placeff being supplied to
                 restaurants and kitchens*
              8* Turn off water, power and gas supplies when they
                 are not in use*
              9. Evaluate the performance of outside contractors
                 for their cleaning work and pest control*

KNOWLEDGE     Knowledge of:
              1* Operations of a restaurant and its warewashing
                 equipment*
              2* Care and storage of kitchen equipment and
                 utensils*
              3. Use of cleaning chemicals and cleaning methods*
              k*   Control of rotating inventories of china, glassware,
                   brassware and flatware*




                              91
TRAINING &   .   1. Type:
EXPERIENCE           ^   ^   ^
                    ^ ^ ^ ^ ^ 2 years, experience ^
                    restaurant waiter or in the steward department
                    with training/education in a technical institute.

                 2. Entry Requirements:
                    Minimum Ages 18
                    Education: Form 5 with E grades in the appropriate
                               subjects in HKCEE or equivalent.




                                92
JOB TITLE     WAITER


JOB LEVEL     OPERATIVE


JOB           Serves guests in an assigned station under the
DESCRIPTION   supervision of a captain; prepares table setting and
              removes dishes; knows menu items; keeps good guest
              relations and extends personalized service.

SKILLS        Ability tos
              1* Set tables according to procedures and policies
                 of the dining room or coffee shop*
              2* Ensure adequate inventories and cleanliness of
                 stations*
              3» Take guests1 orders to the kitchen and serve
                 orders afterward*
              Jf« Learn serving techniques from captains and head
                  waiters*
              5* Use such techniques to serve guests at tables*
              6* Report guests1 comments or complaints to
                 supervisor*
              7* Remember guests1 names and their preferences to
                 extend personalized service*
              8* Speak fluent English and Chinese*

KNOWLEDGE     Knowledge of:
              1. General wine and food service*
              2* Queridon service, Russian service and American
                 procedure*
              3* Usage of tableware and service equipment.
              k. Preparation and serving of food items.
              5* Procedures of making out food and.beverage order
                  cheques.




                              93
TRAINING &   .   1.
EXPERIENCE             ^
                      ^ ^ ^^ experience as junior waiter/busboy
                      in food service and training in a technical
                      institute preferred.
                 2. Entry Requirements:
                      Minimum Age: 18
                      Education: Form V5 or equivalent.
JOB TITLE     WAITRESS


JOB LEVEL     OPERATIVE


JOB           Saves guests in an assigned station under the
DESCRIPTION   supervision of a captain; prepares table setting and
              removes dishes| knows menu items; keeps good guest
              relations and extends personalized service.

SKILLS        Ability to*

              1* Set tables according to procedures and policies
                 of the dining room or coffee shop*

              2* Ensure adequate inventories and cleanliness of
                 stations*

              3. Take guests1 orders to the kitchen and serve
                 orders afterward*

              km   Report guest comments or complaints to supervisor*
              5* Remember guests1 names and their preferences to
                 extend personalized service.

              6* Speak fluent English and Chinese*

KNOWLEDGE     Knowledge of:

              1*   Usage of tableware and service equipment,

              2. Preparation and serving of food items*
              3. Procedures of making out food and beverage order
                 cheques*
              4* Standards of bar brands and making drinks*


TRAINING &    1 * Type:
EXPERIENCE
                   Form V5 with experience in food service and
                   training in a technical institute preferred*

              2* Entry Requirements:

                   Minimum Age: 18
                   Education: Form V5 or equivalent*




                              95
JOB TITLE     WINE STEWARD


JOB LEVEL     OPERATIVE


JOB           Promotes beverage sales; takes care of wine and liquor
DESCRIPTION   stocks in the restaurant; has good knowledge of wine
              and offers selection advice to guests when needed;
              serves wine at the required temperature.


SKILLS        Ability to:
              1. Promote beverage sales.
              2. Keep and serve wine and liquor in required
                 condition*
              3. Offer wine information.
              4. Speak fluent English.

KNOWLEDGE     Knowledge of;
              1. Individual items on the wine list and their
                 suitability for food items.
              2. Timing and techniques of taking beverage orders.
              3* Procedures of bottle presentation and content
                 serving.
              k. Glasses to use.

TRAINING &    1. Type:
EXPERIENCE
                 Form 5 or equivalent with at least k years1
                 experience as bartender/waiter with relevant
                 training/education in beverage service.
              2. Entry Requirements:
                 Minimum Age: 18
                 Education: Form 5 with E grades in appropriate
                            subjects of HKCEE or equivalent.




                              96
                          FRONT OFFICE DEPARTMENT


JOB TITLE     :   FRONT OFFICE MANAGER


JOB LEVEL     :   MANAGERIAL


JOB           *   Monitors reservation status, prepares occupancy
DESCRIPTION   *   forecasts and determines rate structures; supervises
                  implementation of rate policies; liaises with the
                  sales office, executive housekeeper; credit manager
                  and the security department; checks VIP guest rooms,
                  meets VIP guests and entertains them.

SKILLS        :   Ability to:

                  1. Determine rate structure for daily pick-up of
                     transit/delayed flight passengers if required.
                  2. Supervise room rates offered to guests arriving
                     without confirmed rates to maintain the forecast
                     average rate.

                  3. Spot check special set-ups for VIP guests to
                     ensure that they meet required standards.
                  *f.   Liaise with credit manager for credit arrangements
                        for inhouse guests and inform the security
                        department of matters involving guests' security.

                  5. Greet VIP guests and commercial account clients
                     on arrival.
                  6. Endorse all copies of group confirmation orders
                     from the sales office before they are incorporated
                     into the master booking chart.
                  7. Approve duty rosters of front office staff
                     according to occupancy forecasts.
                  8. Prepare room occupancy forecasts and liaise with
                     the sales office.
                  9. Coordinate front office activities and resolve
                     problems arising from guests complaints,
                     reservation and room assignment and handle unusual
                     requests and inquiries.




                                   97
KNOWLEDGE    Knowledge of*
              1. Administrative policies and operational procedures
                 of the hotel.
             2.   Free sales agreement clients.
             3«   Daily flight schedules.
             4.   Compilation and use of statistics of room
                  reservation, occupancy and sales.
             5.   Preparation of the annual marketing plan and
                  budget in co-operation with the sales office.

TRAINING &   1. Type:
EXPERIENCE
                  A.   Form 5 with 8-10 years of front office
                       experience in reception and supervisory poste
                       in hotels and completion of related courses
                       in relevant institutions; or
                  B,   University graduate or equivalent from hotel
                       schools/institutions and 5~7 years of front
                       office experience.
             2.   Entiy Requirements:
                  Type A: Minimum Age: 18
                          Education: Form 5 with IS grades in
                                     appropriate subjects in
                                     HKCEE or equivalent.
                  Type B: Minimum Age: 19
                          Education: Standard requirements by
                                     hotel schools/educational
                                     institutions.




                             98
JOB TITLE     AIRPORT REPRESENTATIVE


JOB LEVEL     CLERICAL


JOB           Meets arriving guests and arranges their transfer to
DESCRIPTION   the hotel; liaises with bell captain and reservation
              staff regarding baggage handling and flight arrival/
              departure changes; liaises with airline staff and the
              hotel reservation centre at the airport»


SKILLS        Ability to 5

              1*   Handle over-booking situation by meeting guests
                   at the airport and advising alternative
                   arrangements as directed by the front office
                   manager.

              2. Obtain general travel information from airlines.
              3. Collect accommodation vouchers for airline
                 officers at the airport.
              *f. Handle transportation arrangements for guests
                  to the hotel*
              5. Speak and write fluent English and preferably
                 other languages.


KNOWLEDGE     Knowledge of:
              1. Hong Kong in general4
              2*   Hotels in Hong Kong in general.


TRAINING &    1.   Type:
EXPEHIENCE
                   A.    Form 5 with experience in hotels preferred;
                         or
                   b.    Completion of hotel-keeping and tourism
                         studies courses.




                                99
2. Entry Requirements:
   Type A: Minimum Age: 18
           Education: Form 5 with E grades in
                      appropriate subjects in
                      HKCEE or equivalent*
   Type B: Minimum Age: 19
           Education: Standard requirements by
                      educational institutions*




             100
JOB TITLE     CHIEF ROOM CLERK


JOB LEV3L     SUPERVISORY


JOB           Compiles duty rosters for receptionists; makes
DESCRIPTION   appropriate room assignments for arriving guests;
              provides daily departure information to reservations;
              maintains daily room availability control by checking
              housekeeping reports and reports room discrepancy to
              duty assistant manager; advises reservations and
              airport representatives regularly of current space
              availability.


SKILLS        Ability to:
              1 * Make appropriate room assignments for arriving
                  groups and VIP guests well in advance.

              2*    Keep records of special, rates confirmed by
                    management for easy reference of roan clerks
                    at check-in*
              3*    Approve room and rate changes*
              k. Prepare long-staying guests lists.
              5. Prepare periodical forecasts*
              6*    Prepare hourly room counts and cross check with
                    housekeeper's reports*
              7. Prepare room check reports,
              8*    Up-date the room status board*
              9. Speak and write fluent English and preferably
                 other languages.


KNOWLEDGE     Knowledge of:
              1.    Check-in, check-out and front office procedures.

              2.    The hotel and its facilities in general.

              3.    Hong Kong in general*
              *f*   Different rates structures and contracted
                    agreements for groups.
              5.    Sizes and locations of rooms.




                               101
TRAINING &   .   1-
EXPERIENCE   *        ^ ^ ^ ^ ^ y@arsS experience of front
                        office and reception work; or
                      B   Completion of hotel-keeping and tourism
                          studies courses in relevant institutions
                          with 3-1* years1 experience of front office
                          and reception work*

                 2. Entry Requirements:
                      Type A: Minimum Age: 18
                              Education: Fora 5 with E grades in
                                         appropriate subjects in
                                         HKCEE or equivalent.

                      Type B: Minimum Ages 19
                              Educations Standard requirements by
                                         education institutions*




                                  102
JOB TITLE     DUTY ASSISTANT MANAGER


JOB LEVEL     SUPERVISORY


JOB           Works shifts to take general charge of the hotel;
DESCRIPTION   authorises room discounts and acceptance of guests
              and their personal cheques; handles unusual situations
              and guest complaints in co-operation with other
              departments; gives special treatment to VIP guests;
              keeps the master key and supervises staff including
              night clerks and guest relations officers.

3KIL3JS       Ability to:
              1. Authorize rebates, discounted room rates,
                 acceptance of personal cheques, travel agent/
                 airline vouchers, credit and other items according
                 to established policies and procedures.
              2. Receive incoming telexes and messages after office
                 hours and take immediate action if necessary.
              3. Conduct a thorough inspection of the hotel while
                 on duty.
              4. Spot-check vacant guest rooms to ensure they are
                 ready for occupation*
              5. Handle guest complaints.
              6. Entertain clients specially VIP guests.
              7. Speak and write fluent English and preferably
                 other languages.

KNOWLEDGE     Knowledge of:
              1. Hotel policies and procedures.
              2. Standard rates structure of the hotel and its
                 competitors.
              3. Free sale client agreements.
              k. Credit policies of the hotel and leading financial
                 institutions.
              5. Daily and forthcoming events at the hotel.
              6. Front office operation.
              7. Hong Kong in general



                              103
TRAINING &   .   1*
EXPERIENCE   '                                   Qf

                           experience in hotels and completion of
                           related courses in relevant institutions;
                           or
                      B.   University graduate or equivalent from hotel
                           schools with at least one year's experience
                           in the hotel trade*

                 2.   Entry Requirements:

                      Type A: Minimum Age: 18

                               Education: Form 5 with E grades in
                                          appropriate subjects in
                                          HKCEE or equivalent «

                      Type B: Minimum Age: 19
                               Education: Standard requirements by
                                          hotel schools/educational
                                          institutions.
JOB TITLE     GUEST RELATIONS OFFICES


JOB LEVEL     CLERICAL


JOB           Greets arriving individual guests specially those
DESCRIPTION   under commercial accounts, provides local information
              for guests; promotes in-house functions; assists
              front desk staff when they are busy and assists
              guests to check out.


SKILLS        Ability toJ

              1. Provide guests with services including giving
                 information on local tourist attractions, hotel
                 facilities, transportation arrangements,
                 restaurant reservations*

              2. Promote sales of special in-house functions.

              3. Book other hotels for guests when required.
              k. Speak and write fluent English and preferably
                 other languages.


KNOWLEDGE     Knowledge of:
              1. Hong Kong in general.
              2. Front office procedures.
              3. Operations of the hotel.
              4. Travel and sightseeing arrangements.


TRAINING &    1.   Type:
EXPERIENCE
                   A. Form 5 with 1-2 years1 experience as
                      receptionistf room clerk or similar posts;
                      or
                   B. Completion of hotel-keeping and tourism
                      courses in relevant institutions with
                      1 year's experience in hotels/airline/
                      travel agencies.




                              105
2. Entry Requirementss
   Type A: Minimum Ages 18
           Educations Form 5 with E grades in
                      appropriate subjects in
                      HKCEE or equivalent.

   Type B: Minimum Ages 19
           Education: Standard requirements by
                      education institutions.




               106
JOB TITLE     MAIL AND INFORMATION CLERK


JOB LEVEL     CLERICAL


JOB           Provides local and hotel information to guests, sorts
DESCRIPTION   incoming telexes, cabless messages and mail and
              arranges their distribution.

SKILLS        Ability to2
              1. Purchase postage stamps.
              2. Sort and distribute in-coming mail.
              3. Time stamp and check arriving mail against the
                 status board and current reservations of the
                 day.
              *f. Handle guest enquiries regarding hotel facilities
                  and local situation.
              5*   Log the time of cables and registered mail and
                   enter dates of arrival of them in the mail book.
              6. Time stamp and leave messages in guests1 boxes.
              7*   Answer the telephone and assist receptionist.
              8. Speak and write fluent English and preferably
                 other languages.

KNOWLEDGE     Knowledge of:
              1. The hotel and its facilities including its daily
                 events.
              2. Hong Kong in general and happenings around town
                 that would be of interest to guests.
              3. Regular rate structures, types and locations of
                 rooms.

TRAINING &    1. Type:
EXPERIENCE
                   A. Form 5 with previous working experience
                      preferred; or
                   B, Completion of hotel-keeping and tourism
                      studies courses in relevant institutions.




                              10?
2. Entry Requirements*
   Type As Minimum Ages 18
           Education: Form 5 with E grades in
                      appropriate subjects in
                      HKCEE or equivalent.

   Type B: Minimum Age: 19
           Education: Standard requirements by
                      educational institutions,




               108
JOB TITLE     RESERVATIONS CLEBK


JOB LEVEL     CLERICAL


JOB           Handles reservation requests; prepares daily arrival
DESCRIPTION   lists and daily special attention lists; prepares
              regular VIP lists; updates guest history records;
              prepares reservation confirmation slips; prepares
              10-day group arrival lists.


SKILLS        Ability to:

              1. Take bookings of rooms by phone, raailf cables and
                 telex*

              2. Enter details of clients into index books by name
                 and code number.
              3. Pass information to charting clerk for sales
                 control charting purpose and to typist for
                 typing up name slips*
              k. Type guest history cards.
              5. Co-ordinate with the sales department on group
                 booking arrangements.
              6. Handle incoming reservation requests, changes
                 and cancellations.
              7. Speak fluent English,


KNOWLEDGE     Knowledge of:
              1.    Standard rate structures of rooms and hotel
                    facilities.
              2.    Commercial and agency accounts of the hotel and
                    their booking arrangements.

              3* The hotel and its facilities in general.

              If.   Typing.




                               109
TRAINING &   .   1*
EXPERxENC             ^ ^^ ^ ^th ^2years, experience in the
                        travel industry; or
                      B. Completion of commercial studies or hotel-
                         keeping and tourism studies courses in
                         relevant institutions*

                 2. Entry Requirements:
                      Type A: Minimum Age: 18
                             Education: Form 5 with E grades in
                                        appropriate subjects in
                                        HKCEE or equivalent*

                      Type B: Minimum Age: 19
                              Education: Standard requirements by
                                         educational institutions,




                                 110
JOB TITLE     RESERVATIONS MANAGER

JOB LEVEL     SUPERVISORY


JOB           Up-dates master booking charts for space allocation
DESCRIPTION   and forecast; prepares monthly group reservations
              lists for follow-up actions of the sales office;
              assists front office manager in preparing room
              occupancy forecasts; approves reservation confirmation
              slips before they are sent out? prepares duty rosters
              of reservations staff; supervises handling of guest
              history records; informs all departments of close-out
              dates*

SKILLS        Ability to:
              1. Forecast room situations for the year based on
                 advanced booking until the end of the year as
                 shown on charts*
              2. Control sales of rooms by means of charts based
                 on information compiled by reservations personnel
                 and the sales department*
              3* Check incoming reservations requests and personally
                 handle bookings requiring special attention*
              4*   Assist front office manager in compiling room
                   occupancy forecasts on a regular basis.
              5*   Check dates of reservations for individuals
                   specially for groups to advise the front office
                   manager on occupancy forecasts.

KNOWLEDGE     Knowledge of:
              1*   Free sales agreement clients*
              2* The hotel's reservations policies and procedures*
              3* Reservations status of competitors*
              ^*   Front office procedures and policies*

TRAINING &    1* Type:
EXPERIENCE
                   A*   Form 5 or above with k~6 years of front
                        office experience; or
                   Bt   University graduate or equivalent from
                        hotel school with 3-5 years of front
                        office experience*


                              111
2* Entry Requirements:
   Type As Minimum Ages 18
           Education: Form 5 with E grades in
                      appropriate subjects in
                      HKCEE or equivalent.

   Type B: Minimum Ages 19
           Educations Standard requirements by
                      hotel schools/educational
                      institutions*




             112
JOB TITLE     ROOM CLEKK/REGEPTIONIST


JOB LEVEL     CLERICAL


JOB           Greets and checks in individual travellers and airline
DESCRIPTION   crewsj promotes hotel facilities to guests; processes
              arrival and departure records; re-confirms local
              billing instructions for FIT guests; informs assistant
              manager of doubtful data filled in by guests; hands
              out room keys to guests.

SKILIS        Ability to:

              1. Handle paper work connected with check-in
                 procedures.
              2. Type history cards for check-in guests and enter
                 their details in the ledger record book.
              3. Cancel records for check-out guests.
              k*    Take current bookings.
              5. Send telex messages or cables to confirm bookings*
                 respond to and deal with requests for further
                 information.
              6. Prepare room sales summaries for the day.
              7»    Prepare expected arrivals and expected departures
                    for the morning shift.
              8. Hand out room keys to guests on request.
              9. Check arrival dates, departure dates, numbers of
                 persons^ passport numbers, resident addresses,
                 forms of payment and signatures of arriving guests-

              10. Speak fluent English.


KNOWLEDGE     Knowledge of:
              1. Check-in procedures for guests at the hotel.

              2. The hotel and its facilities in general.
              3. Kong Kong and its local news in general.
               k*   Regular rate structures and locations of rooms.
              5. Front office procedures including conveying room
                 rack information.

              6. The operation of the telex machine.

                               113
TRAINING &   .   1«   Type:
EXPERIENCE                  ^      ^
                      ^ ^ ^ ^ ^ years' experience in hotels
                          or an airline/travel agency; or
                      B. Completion of hotel-keeping and tourism
                         studies courses in relevant institutions*

                 2. Entry Requirements:
                      Type A: Minimum Age: 18
                              Education: Form 5 with passes in
                                         appropriate subjects in
                                         HKCEE or equivalent.

                      Type B: Minimum Age: 19
                              Education: Standard requirements by
                                         educational institutions.
JOB TITLE     TELEX OPERATOR


JOB LEVEL     CLERICAL


JOB           Transmits telexes and cables and makes out charge
DESCRIPTION   vouchers; compiles monthly reports for front office
              manager on the number of in/out telexes/cables
              processes.


SKILLS        Ability to:

              1. Receive incoming and process outgoing cables and
                 telexes*

              2. Type.

              3*   Calculate proper charges for telexes and cables
                   and keep record of costs for periodical reports
                   to management.
              k. Speak and write fluent English.

KNOWLEDGE     Knowledge of;

              1. The international telex and cable system.
              2* The operation of telex/cable machines.
              3. Facilities of the hotel in general.
              k+   Telex/cable rates of different countries.


TRAINING &    1*   Type:
EXPERIENCE
                   A. Form 5 with 2-3 months1 on-the*job training
                      with attendance at a part-time day release
                      or evening course in telex operations run
                      by a relevant institution; or
                   B. Completion of basic training courses in telex
                      operations in a relevant institution.

              2. Entry Requirements:
                   Type A: Minimum Age: 18
                            Education: Form 5 with E grades in
                                       appropriate subjects in
                                       HKCEE or equivalent.




                               115
Type B; Minimum Age: 19
       Education! Standard requirements by
                  technical institutes.




          116
                       HOUSEKEEPING DEPARTMENT


JOB TITLE     :   EXECUTIVE


JOB LEVEL     :   MANAGERIAL


JOB           .   Submits a yearly budget for the departmental expenditure
DESCRIPTION   *   of house linen, uniforms and cleaning equipment;
                  conducts inventory taking and controls guest room
                  items; co-operates with the engineering department
                  in guest room maintenance; co-operates with the
                  purchasing department in market price comparisons
                  and testing of new products; liaises with the front
                  office on daily arrival/departure patterns for proper
                  staffing.


SKILLS        :   Ability to:
                  1*   Ensure cleanliness and good condition of guest
                       rooms, offices and public areas,

                  2«   Maintain control of supplies of general guest
                       room items and spot-check the usage of these
                       items to avoid wastage.
                  3. Submit recommended designs and fabrics for house
                     linen and staff uniforms to management for
                     approval when a new purchase is required.
                  k. Liaise with the food and beverage department in
                     the preparation for banquets and conventions
                     including flower arrangements, furniture removal
                     and extra cleaning*
                  5. Recommend and follow through remodeling,
                     refurnishing and decorating guest rooms. See to
                     the repair of all !lout-of-orderM rooms as soon
                     as possible.
                  6.   Control master keys used by housekeeping staff.


KNOWLEDGE     :   Knowledge of:
                  1. Up-to-date equipment and methods of work to save
                     the time and energy of staff and operating costs,

                  2. Common cleansing agents and their effects on
                     different materials.




                                  117
                 3. Inventoiy control*
                 4. Qualities of fabrics.
                 5« Common floral/plants arrangements,
                 6. Fire prevention procedures.
                 7. Interior design.
                 8. Front office procedures.

TRAINING &   .   1. Type:
EXPERIENCE
                     A. Form 5 and 8-10 years1 housekeeping experience
                        including that of supervisory levels in hotels
                        and completion of related courses in relevant
                        institutions; or
                    B. Hotel school graduates with 5-6 years of hotel
                       experience or equivalent.
                 2. Entry Requirements:
                    Type A: Minimum Age: 18
                            Education: Form 5 with E grades in
                                       appropriate subjects in HKCEE
                                       or equivalent.
                    Type B: Minimum Age: 19
                            Education: Standard requirements by hotel
                                       schools/educational institutions,




                              118
JOB TITLE     CLOAKROOM ATTENDANT


JOB LEVEL     OPERATIVE


JOB           Cleans office areas, public areas and F & B outlets;
DESCRIPTION   cleans guest toilets; makes requisitions for cleaning
              materialsf linen and tissue rolls from the housekeeping
              storeroom; keeps coats for guests while they are dining
              in restaurants.


SKILLS        Ability to:

              1.   Keep the assigned guest toilets clean and in good
                   condition.

              2. Keep the assigned offices, public areas and F & B
                 outlets clean and in good condition.
              3.   Keep wearing items for guests.

              4*   Speak simple English.


KNOWLEDGE     Knowledge of:
              1.   Ways to take care of clothing items.
              2.   Facilities of the hotel.


TRAINING &    1. Type:
EXPERIENCE
                   Primary 6 and above with 5-6 years' working
                   experience as cleaner or araah.

              2. Entry Requirements:

                   Minimum Age: 18
                   Education: Primary 6 or equivalent.




                               119
JOB TITLE     FLOOR SUPERVISOR/FLOOR HOUSEKEEPER


JOB LEVEL     SUPERVISOR?


JOB           Arranges work schedules for floor staff; conducts room
DESCRIPTION   counts each morning and afternoon; checks all guest
              rooms after cleaning; ensures cleanliness of corridors
              and back staircases; fills in room discrepency reports;
              replenishes supplies and stocks; handles lost and found
              items.

SKILLS        Ability to:
              1. Check rooms assigned daily.
              2. Make sure that rooms are well cleaned, supplies of
                 linen are adequate, stationery and miscellaneous
                 articles meet the hotel's standard.
              3. Inspect corridors to assure their cleaniness,
                 lighting, air-conditioning and report to executive
                 housekeeping any problems and place orders with
                 the engineering department for repairs.
              4. Supervise rooraboys, maids and housemen.
              5. Check service areas and public areas.
              6. Speak fluent English.

KNOWLEDGE     Knowledge of:
              1. Standard furniture, linen and fixtures in guest
                 rooms.
              2. Current room occupancy.
              3. Groups1 arrival and departure time for sufficient
                 staffing.

              *f.   Common chemical cleaning materials and their
                    effects on room furnishing and fixtures.
              5»    Lost and found items.




                              120
TRAINING &   .   1*
EXPERIENCE
                      A*   Form 5 with 2-3 years1 experience in
                           housekeeping; or
                      B«   Completion of hotel-keeping and tourism
                           studies courses in relevant institutions
                           with 1-2 years1 experience in hotel -keep ing •
                 2*   Entry Requirements i
                      Type As Minimum Ages 18
                               Educations Form 5 with £ grades in
                                          appropriate subjects in
                                          HKCEE or equivalent.

                      Type Bs Minimum Age: 19
                               Educations Standard requirements by
                                          educational institutions*




                                    121
JOB TITLE     HEAD SUPERVISOR


JOB LEVEL     SUPERVISORY


JOB           Assigns daily work schedules; spot-checks occupied
DESCRIPTION   and vacant guest rooms after cleaning; ensures that
              public and back of the house areas are regularly
              sprayed by outside pest control contractors; inspects
              room earmarked for VIP arrivals; maintains records
              and storage of lost and found items.


SKILLS        Ability to?
              1*   Assign room attendants and floor supervisors to
                   different floors*
              2. Send weekly requisitions to housekeeping storeroom
                 for cleaning materials, hotel stationery for guest
                 rooms and special linen*
              3»   Prepare floor supervisors1 duty rosters.
              4*   Ensure that all public are asf stairwells, corridors,
                   offices and public rest rooms are kept clean*
              5. Supervise room cleaning and performance of floor
                 staff.
              6»   Re-check all guest floors in the morning, specially
                   suites for VIP arrivals.

              7. Conduct room counts each morning and afternoon! and
                 report vacant rooms and ready rooms to the front
                 office*
              8. Speak fluent English.

KNOWLEDGE     Knowledge of:
              1* Standard furniture, linen and fixtures in guest
                 rooms*
              2. The current room occupancy.
              3. The group arrival and departure time for sufficient
                 staffing.
              4. Common chemical cleaning materials and their effects
                 on room furnishing and fixtures*
              5* Lost and found items1 handling procedures*
              6*   Fluent spoken English*



                              122
TRAINING 8c   .   1-   Types
EXPERIENCE
                       A. Form 5 with 6-? years1 experience in
                          housekeeping including at least 2 years1
                          escperience in supervisory posts in hotels
                          or dormitories of a considerable size; or

                       B, Completion of hotel-keeping and tourism
                          studies courses in relevant institutions
                          with V»5 years1 experience in the housekeeping
                          department or equivalent*

                  2. Entry Requirementss

                       Type As Minimum Ages 18

                               Education: Form 5 with E grades in
                                          appropriate subjects in
                                          HKGES or equivalent*

                       Type B: Minimum Age: 19
                               Educations Standard requirements by
                                          educational institutions.




                                   123
JOB TITLE     ROOM ATTENDANT/HOUSEMAN


JOB LEVEL     OPERATIVE


JOB           Cleans guest rooms; provides services to guests;
DESCRIPTION   replenishes supplies in guest rooms*


SKILLS        Ability tos
              1. Collect soiled linen in guest rooms for laundry
                 and receive and store linen supplies in floor
                 linen closets.
              2. Make beds, dust tables! replace clean towels and
                 put furniture in order and clean guest rooms*
              3. Attend to room calls*
              k9   Vacuum clean and rake carpet in guest rooms and
                   the corrider of the floor,
              5«   Maintain cleanliness in the pantry and back areas*
              6«   Maintain sufficient supplies to room clean carts*
              7«   Receive and complete room assignment sheets for
                   shifts.
              8. Check supplies and stocks of mini-bars*
              9- Speak English*

KNOWLEDGE     Knowledge of?
              1. The layout of the hotel, the number and locations
                 of guest rooms*
              2. The specific characteristics of the various
                 accommodations within the hotel, such as singles,
                 kings, twins and suites.
              3. Locations of the various public spaces within the
                 hotel.

              *f. Storage and supply areas for linen and cleaning
                  supplies.

              5. Different cleansing chemicals and equipment*
              6. Standard housekeeping procedures for guest rooms
                 according to house policies.
              7. Procedures of handling lost and found items.
TRAINING &   .   1. Types
EXPERIENCE
                      A. Form 3 with 6-8 weeks1 of on-the-job training
                         of room attending; or

                      B«   Successful completion of related courses in
                           hotel-keeping in a technical institute*
                 2«   Entry Requirements;
                      Type A: Minimum Ages 16

                               Education: Form 3
                      Type B: Minimum Ages 16

                               Educations Form 3 or prevocational studies
                                          in hotel-keeping in a technical
                                          institute.




                                  125
JOB TITLE     UNIFORM AND LINEN ROOM ATTENDANT


JOB LEVEL     OPERATIVE


JOB           Controls the supply and distribution of house linen-
DESCRIPTION   checks uniform supplies; sorts and controls the
              replacement of household supplies; keeps up-to-date
              stock records*


SKILLS        Ability to;
              1. Check and receive soiled stock for delivery to
                 outside laundry and dry cleaner and check and
                 receive cleaned stock from them.

              2»   Compile weekly and monthly inventory reports on
                   linen stock.

              3. Be in charge of laundering uniforms for hotel
                 staff.

              k. Handle spring cleaning regarding linen such as
                 curtains, bed spreads9 sheets and sofa mountings,

              5«   In case replacement for old linen is needed,
                   contact dealers for a selection of materials by
                   executive housekeeper*

              6»   Store laundered linen and uniforms on shelves.

KNOWLEDGE     Knowledge of:

              1. Basic book-keeping and inventory control.
              2. Linen handling and storage*

              3. Departmental requirements of linen.

TRAINING &    1*   Types
EXPERIENCE
                   A. Form k and 1-2 years of previous experience
                      in laundry or dry cleaner outlets or similar
                      experience in a hotel; or

                   B, Completion of hotel-keeping studies in
                      technical institutes, *




                              126
2*   Entry Requirements:

     Type As Minimum Age: 1?

             Education; Form k or above.
     Type Bs Minimum Age: 18

             Educations Form 5 with E grades in
                        appropriate subjects in
                        HKCEE or equivalent*




                127
JOB TITLE     UPHOLSTEEES/SEAMSTRBSS


JOB LEVEL     OPERATIVE


JOB           Checks and repairs staff uniforms/houselinen; provides
DESCRIPTION   service to guests when required; repairs curtains and
              drapes.


SKILLS        Ability to:
              1*   Identify fabric materials and stitching methods,

              2.   Repair and alter staff uniform and also take care
                   of some guest apparel*
              3,   Repair damaged household linen.

              k*   Take measurements *
              5,   Recognise various knitted structures and mend by
                   hand the defective parts.


KNOWLEDGE     Knowledge of:

              1. Use of simple measuring tools.

              2, Methods of sewing and seaming.
              3«   Techniques of sewing different materials and
                   fabrics*

              *f. The operation of sewing machines*

              5*   Properties and characteristics of various types of
                   yarn used in stitching,

TRAINING &    1. Type:
EXPERIENCE
                   Minimum 3-month on-the-job training or an
                   appropriate period of off-the-job training
                   in a training centre,
              2, Entry Requirements:

                   Minimum Ages 1^f

                   Education: Primary 6 or equivalent.




                              128
JOB TITLE     LAUNDBI MANAGER


JOB LEVEL     SUPERVISORY


JOB           Supervises washers, pressersf linen sorters and valet
DESCRIPTION   attendants? provides valet service to guests;
              distributes linen and uniforms to other departments
              as required and minimizes the costs incurred in
              cleaning.


SKILLS        Ability tos

              1*   Operate the hotel laundry in accordance with hotel
                   policies and procedures related to laundry
                   equipment*

              2. Keep records of costs of laundry and makes regular
                 reports and recommendations whenever necessary*
              3* Prepare and maintain the laundry operating budget.
              k»   Plan and assist in the installation and relocation
                   of laundry machinery and equipment.
              5*   Ensure that articles are returned clean and without
                   any stains,
              6. Supervise operations of sorting, despatching,
                 receiving and storing of articles to be cleaned.
              7«   Prepare and forward monthly laundry and dry
                   cleaning reports to executive housekeeper for
                   approval and then to the accounts department.
              8. Make daily inspection of the laundry and dry
                 cleaning plant to assure its maintenance in a
                 cleanf safe and sanitary manner.


KNOWLEDGE     Knowledge of:
              1, The operation and maintenance of laundry equipment,
              2, Laundry treatments of fabrics to minimize damage.

              3, Operating budget.
              k. Policies and procedures of the laundry department.




                                129
                 u
TRAINING &   .
EXPERIENCE   '       ^ ^ 5 ^ 6_8years of housekeeping and
                       laundry experience including that of
                       supervisory posts in hotels and completion
                       of related courses in relevant institutions;
                       or
                     B. Graduates from hotel school institution with
                        M> years of relevant hotel experience,

                 2. Entry Requirements?
                     Type As Minimum Ages 18
                            Education: Form 5 vdth E grades in
                                       appropriate subjects in
                                       HKGEE or equivalent*

                     Type B: Minimum Ages 19
                             Education; Standard requirements by
                                        hotel schools/educational
                                        institutions*




                                130
JOB TITLE     LAUNDBY ATTENDANT


JOB LEVEL     OPERATIVE


JOB           Operates linen finishing equipment and laundry
DESCRIPTION   machinery; receives daily distribution requirements
              for bed and bathroom linen and ensures that this
              linen is loaded onto bins for the housekeeping
              departments; maintains adequate supplies of food and
              beverage linen on shelves for distribution; fills
              requisitions after proper authorisation; makes
              regular inspection of the quality of laundering*


SKILLS        Ability tos

              1*   Report to laundry manager of machinery malfunction.
              2*   Handle the distribution of linen before and after
                   laundering, to and from various departments*


KNOWLEDGE     Knowledge ofi

              1.   The operation of laundry machinery.

              2.   Laundry procedures for different types of fabrics*


TRAINING 8c   1. Type:
EXPERIENCE
                   A*   Form 3 with 2-3 years' experience/training
                        in laundry outlets and housekeeping department;
                        or
                   B. Completion of related courses in hotel-keeping
                      in technical institutes.

               2. Entry Requirements:
                   Type A: Minimum Age: 16
                            Education: Form 3

                   Type B: Minimum Age: 16
                            Education: Form 3 or prevocational
                                       studies in hotel-keeping*




                               131
JOB TITLE     PKSSSER AND IROKBR


JOB LEVEL     OPERATIVE


JOB           Presses clothes of guests and staff with iron and
DESCRIPTION   pressing equipment*

SKILLS        Ability tos
              1. Press wearing apparelf suits, valet and staff
                 uniforms*
              2. Identify different types of fabrics and their
                 textures«
              3. Use pressing apparatus such as hand irons and
                 pressing machines*
              Jf. Use various pressing techniques for different
                  types of fabrics.

KNOWLEDGES    Knowledge ofi
              1*   Pressing clothes with iron pressing tools and
                   other pressing units»
              2. General construction and functions of pressing
                 apparatus*
              30 Different types of materials and their reactions
                 to heat, steam and water.

TRAINING &    1«   Type:
EXPERIENCE
                   A.   2-3 months' on-the-job training or an
                        appropriate period of off-the-job training
                        in a training centre; or
                   B*   Form 3 with experience in a laundry outlet/
                        housekeeping department.
              2.   Entry Requirements:
                   Type A; Minimum Ages 15
                            Education: Primary 6
                   Type Bs Minimum Agei 16
                            Education: Form 3 in prevocational
                                       studies in hotel-keeping



                              132
JOB TITLE     SORTER


JOB LEVEL     OPERATIVE


JOB           Sorts bathroom and bed linen and food and beverage
DESCRIPTION   linen; assists in loading and unloading washers and
              dryers.


SKILLS        Ability to;

              1 * Ensure that 'soiled linen arriving in the laundry
                  via laundry bags, carts and laundry chutes from
                  the various floors is received*

              2. Sort items of clothing and linen by kind, color
                 and degree of dirtiness into separate loads,
                 and make sure there is no trash in linen to be
                 loaded into the washer,

              3. Assist in loading and unloading washers and dryers,
              4»   Spread sheets into spreader for ironer or lay up
                   linen on ironer to iron*
              5*   Ensure that a suitable number of similar articles
                   are put into a washing machine.


KNOWLEDGE     Knowledge of:
              1. Different types of linen and their laundry
                 treatments*
              2. The capacity of different washers and dryers*


TRAINING &    1. Type:
EXPERIENCE
                   Primary education with 2-3 years' experience in
                   laundry outlets/housekeeping departments/
                   institutions.

              2. Entiy Requirements:

                   Minimum Age: 15
                   Education: Primary education with 2-3 months1
                              on-the-job training or an appropriate
                              period of training in a training
                              centre.




                              135
JOB TITLE     VALET ATTENDANT


JOB LEVEL     OPERATIVE


JOB           Separates clothing for laundry from clothing for dry
DESCRIPTION   cleaning? uses of tags and tickets to identify
              different items; checks and bags orders to be
              distributed by runner*


SKILLS        Ability to:

              1. Handle dry cleaning or pressing orders from guests,
              2»    Deliver clothing to and collect clothing from
                    outside dry cleaners or in-house pressers.
              3*    Issue vouchers to guestst record amounts in the
                    ledger book for accounting purposes*

              Jf.   Answer the valet phone and note the room where
                    the runner is to pick up the clothing.

              5. Bag each orderf making sure that all prices are
                 there, before putting ticket on the order*
              6. Speak English.

KNOWLEDGE     Knowledge of:

              1. Different types of materials and their reactions
                 to heat, steam and water.

              2»    Current valet charges.

TRAINING &    1. Type:
EXPERIENCE
                    A. Form k and 1-2 years of previous experience
                       in laundry or dry cleaner outlets or similar
                       position in a hotel; or

                    B. Completion of hotel-keeping studies in
                       technical institutes.
2»   Entry Requirements?
     Type As Minimum Ages 17
             Education; Form k or above
     Type Bs Minimum Age: 18
             Education: Form 5 with E grades in
                        appropriate subjects in
                        HKCEE or equivalent*




                  135
JOB TITLE     WASHER


JOB LEVEL     OPERATIVE


JOB           Loads* cycles and unloads washer extractors; inspects
DESCRIPTION   regularly the washing cycle and keeps equipment clean*


SKILLS        Ability to:
              1. Ensure that soiled linen is ready to wash*
              2. Handle the distribution of washable materials.

KNOWLEDGE     Knowledge of!
              1. The operation of washing equipment and machinery.
              2. Different types of materials and their reactions
                 to heat, steam and water•
              3* The capacity of different washers and dryers*

TRAINING &    1. Type:
EXPERIENCE
                   Primary education with 2-3 years' experience in
                   laundry outlets/housekeeping departments/
                   institutions*
              2*   Entry Requirements:
                   Minimum Ages 15
                   Education: Primary 6 with 2-3 months' on-the-job
                              training or an appropriate period of
                              training in a training centre.




                              136
                    PERSONNEL DEPARTMENT



JOB TITLE     PERSONNEL AND TRAINING MANAGER/
              DIRECTOR OF PERSONNEL AND TRAINING


JOB LEVEL     MANAGERIAL


JOB           Establishes general personnel policies and adheres to
DESCRIPTION   labour laws; provides staff recruitment, selection and
              replacement services; assists department heads in
              scheduling of staff vacation; strengthens employee
              relations with special programmes; handles staff
              grievances; issues house magazines; works with
              operation analyst in staff control*

SKILLS        Ability to:
              1. Establish competitive salary scales according to
                 the current industrial situation and administers
                 employee benefits programmes.
              2. Process hiring arrangements for successful
                 candidates and keep records of potential staff
                 for future reference*
              3«   Interview applicants and select suitable candidates
                   for final interviews and decision by department
                   heads concerned and arrange for exit interviews.
              k. Organize staff recreational activities and welfare,
              5. Design and conduct orientation programmes and
                 training programmes for new employees*
              6. Arrange additional manpower to cope with temporary
                 work overload when requested by department heads*
              7*   Liaise with other personnel managers in connection
                   with personnel turnover and the market situation*
              8* Liaise with department heads on employee potentials
                 and enforce established policies on inter-
                 departmental transfers and promotions*
              9. Liaise with educational and training establishments
                 to recruit and train staff*
              10. Supervise trainees as they go about their job
                  rotations*
              11. Plan, supervise and co-ordinate routine working
                  systems in the personnel department.


                              137
KNOWLEDGE    ;   Knowledge of:
                 1*   Local labour legislation and employment regulations.
                 2. Induction and training programmes for individual
                    posts«
                 3, Development and maintenance of an effective safety
                    programme,
                 *f. Techniques of staff counselling and employee
                     relations,
                 5. Recruitment procedures and policies and administration
                    of the recruitment programme,

TRAINING &   ,   1.   Types
EXPERIENCE
                      A, Form 5 oz* equivalent with minimum 5 years'
                         experience in supervisory/management posts
                         in the personnel field or hotel experience
                         and membership of the Hong Kong Institute
                         of Personnel Management or equivalent.
                      B. University degree or equivalent in hotel
                         administration, personnel management or
                         industrial relations and at least two years'
                         experience in personnel administration,
                 2* Entry Requirements %
                      Type A: Minimum Age; 18
                              Educations Form 5 with E grades in
                                         appropriate subjects in
                                         HKCEE or equivalent,
                      Type B: Minimum Age: 19
                              Education: Standard requirements by an
                                         educational institution/
                                         university.




                                 138
JOB TITLE     PERSONNEL ASSISTANT/PEHSOMEL OFFICES


JOB LEVEL     CLERICAL


JOB           Maintains and up-dates personnel recordss applies and
DESCRIPTION   obtains local work permits for non-resident employees;
              arranges interview appointments for job applicants;
              submits staff accident reports to the Labour
              Department and insurance companies for workmen's
              compensation claims; up-dates staff bulletin boards
              and inspects the staff cafeteria regularly*


SKILLS        Ability to:

              1»   Assist personnel manager in arranging recreational
                   and social activities for staff.

              2*   Carry out clerical work for the department*

              3*   Control employee locker keys and post notices and
                   important information on various staff bulletin
                   boards,

              k.   Maintain accident records, sick-leave and vacation
                   records.


KNOWLEDGE     Knowledge of:

              1.   General policies and procedures in personnel
                   management*

              2m   Skills in inter-personal relations.

              3.   Hotel policies and procedures.

              k.   General office routines*


TRAINING &    1*   Type:
EXPERIENCE
                   Form 5 or equivalent with completion of course in
                   personnel management or similar training/education
                   in relevant institutions and minimum 3 years1
                   experience in the personnel field.

              2*   Entry Requirements;

                   Minimum Age: 18
                   Education: Form 5 with E grades in the appropriate
                              subjects in HKCEE or equivalent*




                              139
JOB TITLE     TRAINING MANAGER/MANPOWER DEVELOPMENT MANAGER


JOB LEVEL     SUPERVISORY


JOB           Plans and implements training programmes for all levels
DESCRIPTION   of staff; co-ordinates and controls internal and
              external training; advises management on training and
              management development trends; acts as course leader
              in specific training programmes; provides counselling
              for employees.

SKILLS        Ability to:
              '1*   Organize and conduct orientation and induction
                    programmes for new employees and assist
                    department heads in conducting technical training
                    and refresher courses for staff*
              2. Co-ordinate management training programmes for
                 those to be promoted to supervisory positions,
                 or those recently promoted, to receive adequate
                 instruction in the techniques of supervision*
              3. Liaise with educational institutions in organizing
                 refresher courses for employees and training
                 programmes for new recruits.

KNOWLEDGE     Knowledge of:
              1. Skills in human relations and communications*
              2. Managerial training and development in all aspects
                 of the hotel industry.
              3*    Organization of a comprehensive induction and
                    orientation programme for new recruits of the
                    hotel.

TRAINING &    1. Type:
EXPERIENCE
                    University degree in hotel management or equivalent
                    with minimum 3-4 years' working experience in the
                    hotel or catering field.
              2. Entry Requirements:
                    Minimum Age: 19
                    Education: Standard requirements by an educational
                               institution/university.
                       PUBLIC RELATION DEPARTMENT



JOB TITLE     :   PUBLIC RELATIONS MANAGER


JOB LEVEL     :   MANAGERIAL


JOB           ;   Takes charge of publicity campaigns for special events
DESCRIPTION   *    and promotion in the hotel; liaises with the press and
                   entertains the media; writes and edits materials for
                   in-house promotion; handles photo captions, news
                   stories and magazine features about the hotel for
                   press release locally and internationally; works
                   closely with food and beverage manager regarding
                   special promotion; liaises with guests and writes
                   daily guest letters; submits annual advertising
                   budgets for management approval*

SKILI5        :   Ability to:
                  1«    Prepare the public relations programme for the
                        year in accordance with the marketing plan*
                  2. Write and edit all materials for in-house
                     promotion, mailers, flyers, special brochures
                     and projects not handled by outside agencies*
                  3. Liaise with the press, radio and TV at a local,
                     regional and international level.
                  k«    Meet visiting journalists personally, greet them
                        on arrival and entertain them, providing as much
                        background information and material about the
                        hotel as possible.
                  5. Co-ordinate with various sponsors involved in
                     joint promotion with the hotel.
                  6. Supervise, direct and co-ordinate the work done
                     by the staff such as photo assignments, ordering
                     of photographs, writing and sending of press
                     releases, telegrams and letters of congratulations
                     to people in the community.
                  7»    Assess the work performance of photographers in
                        their pictorial assignments.
                  8. Co-operate with other departments in the sending
                     of material about the hotel to publications such
                     as directory listings and hotel index*
             9. Prepare analyses of editorial coverage in the
                press during special promotions,

             10. Draft replies to routine letters and inquiries.
             11. Monitor stories newspapers and magazines*
             12. Recommend to management names of organizations
                 which the hotel's representatives should join as
                 members and propose such representatives to
                 management.

KNOWLEDGE    Knowledge of s
             1. Public relations programming and advertising
                budget planning,
             2. Publicity strategies and special campaign designs,
             3. Dissemination of advertising and graphic layouts,
                news and information about the hotel trade.
             k*   Written techniques for editorials, press releases,
                  mailers, flyers, and special features for local
                  and international media.
             5»   Daily events and forthcoming functions in liaieon
                  with the food and beverage department and the
                  sales department.
             6. Up-to-date personnel movements in the media and
                competitors.

TRAINING &   1.   Type:
EXPERIENCE
                  Completion of degree courses in journalism,
                  advertising or equivalent with minimum W? years1
                  working experience in public relations or mass
                  media.
             2. Entry Requirements:
                  Minimum Age; 19
                  Educations Standard requirements by an educational
                             institution/university.
JOB TITLE     ARTIST


JOB LEVEL     TECHNICAL


JOB           Prepares designs and drawings for in-house promotion
DESCRIPTION   and special events.


SKILLS        Ability to:

              1.   Apply different colour schemes to prepare designs,
              2.   Apply principles of art and design to creat
                   illustrations and layouts for publication.
              3.   Co-operate with the ftfod and beverage department
                   in designing decorations and promotional material
                   for special functions*

KNOWLEDGE     Knowledge of;

              1»   Use of brushes and paints.

              2.   Spatial and form perception.

              3.   Color discrimination and application.

              4.   Principles and techniques of graphic design*


TRAINING &         Type:
EXPERIENCE
                   Completion of diploma courses in graphic designing
                   or fine arts with minimum 2 years1 experience in a
                   designing firm or equivalent.

              2.   Entry Requirements:
                   Minimum Age: 19
                   Education: Standard requirements by a technical
                              institute/university.




                              143
JOB TITLE     PHOTOGRAPHER


JOB LEVEL     TECHNICAL


JOB           Takes social pictures for hotel functions? provides
DESCRIPTION   limited photographic services for guests and management,


SKILLS        Ability to:
              1. Carry out photographic assignments of the hotel in
                 its special functions and promotion.

              2m   Take photographs of persons, places, merchandise
                   and other subjects and process exposed films for
                   commercial purposes such as publicity and
                   advertising.
              3. Produce photo prints manually or mechanically.

              *f. Mount and frame such prints.
              5. Plan technical aspects of picture taking to prepare
                 for publications.
              6. Confer with clients to determine photographic
                 requirements.

              7. Apply principles and techniques of photography.

KNOWLEDGE     Knowledge of5

              1. Effect of light on sensitized material, camera
                 capabilities and artistic composition.
              2. Usage of different types of cameras, films and
                 artificial lighting accessories.

              3. Common photographic techniques.

              *f. Processing films.

              5»   Spatial and form perception.

TRAINING &    1, Type:
EXPERIENCE
                   Form 5 with 1-2 years of bn~the~job training
                   in photographic art.
2.   Entry Requirements*
     Minimum Age: 18

     Education: Form 5 with E grades in the
                appropriate subjects in HKCEE
                or equivalent.
JOB TITLE      PUBLIC RELATIONS OFFICER - CHINESE MEDIA


JOB LEVEL      SUPERVISORY


JOB            Liaises with Chinese media; handles photographic
DESCRIPTION    assignments; conducts student tours of hotel; translates
               English into Chinese for press releases; liaises with
               other departments*


SKILLS         Ability to:
               1. Liaise with Chinese media and entertain members
                  of the Chinese press, radio and T.V.

               2. Assist in arranging press, radio and T.V.
                  conferences in the hotel*

              3. Answer press enquiries concerning the hotel, its
                 guests, personnel or events.

              k*   Prepare photographers' time schedule in conjunction
                   with hotel functions.

              5. Update Chinese and English media directory and read
                 Chinese newspapers and magazines,

              6* Prepare analysis of editorials in Chinese press
                 during special promotion,
              7*   Liaise with organizations having functions in the
                   hotel and direct photographer to take pictures at
                   these functions.

              8. Assist in liaison work between the public relations
                 department and other departments in the hotel.

              9* Draft replies to routine latters and inquiries.
              10, Entertain journalists and media people other than
                  Chinese press with the approval of public relations
                  manager*

KNOWLEDGE     Knowledge of:

               1. Daily events and forthcoming functions in liaison
                  with the food and beverage department and the sales
                  department.

              2. Up-to-date personnel movements in the media and
                 competitors.
                  3«    Publicity strategies and special promotion
                        techniques.

                  Jf.   Writing, specially in Chinese, of press releases,
                        captioned stories* routine letters and special
                        features for the local media.

                  5*    Dissemination of advertising and graphic layouts,
                        information items to the hotel trade.


TRAINING 8c   .   1.    Types
EXPERIENCE
                        Completion of degree courses in journalism or
                        equivalent with minimum 2-3 years working
                        experience in public relations, advertising,
                        press or related fields.
                          »,
                  2»    Entry Requirementss

                        Minimum Age; 19

                        Education: Standard requirements by a university/
                                   educational institution.
                     PURCHASING DEPARTMENT


JOB TITLE     PURCHASING MANAGER


JOB LEVEL     MANAGERIAL


JOB           Negotiates and obtains quotations from selected
DESCRIPTION   purveyors; places orders and checks delivery schedules
              and inventory turnovers; makes requisitions; liaises
              with the receiving department in the inspection and
              sampling of purchased items before acceptance and
              other departments in developing procurement
              specifications; submits operation reports to
              management«

SKIIIS        Ability to 2
              1* Determine the hotelss needs under restaurant
                 forecasts*
              2*   Place purchase orders in terms of budget
                   approval, date neededf space required,
                   availability of products, delivery schedules,
                   required service, inventory turnover and the
                   price/quality relationship*
              3«   Inform management of market conditions and
                   trends*
              *f« Keep personal contacts with suppliers, manufacturers,
                  distributors, retailers and agencies for the
                  procurement of necessary materials, equipment
                  and supplies*
              5« Authorize the flow of petty cash in his custody
                 to cover urgent purchase of minor items, samples
                 and other expenses such as transportation and
                 postage*
              6* Select reliable and regular purveyors for daily
                 food and beverage purchasing and secure from them
                 quotations on a regular basis, from which decision
                 on daily purchases are made on the lowest price
                 with comparable quality.
              7* Obtain necessary documentations to clear purchases,
                 such as pro-forma invoices, import licenses,
                 letters of credit, bills of lading and consular
                 invoices*
                8* Liaise with departments concerned, e*g» kitchen*
                   food and beverage control, housekeeping, in
                   developing procurement specifications through
                   analysis, appraisals and selection of items
                   based on usage, economy and availability«
                9«    Make frequent visits to food and beverage and
                      general storerooms to spot check items to ensure
                      that established specifications and standards
                      are being observed*
                10* Advise management on excessive ordering, both
                    quantity and .quality-wise, wastage due to improper
                    procurement methods and recommend rectification
                    procedures*
                11«   Assist in the preparation of menus and wine lists
                      by providing data, information, quotations and
                      samples*
                12* Analyse market and delivery conditions to determine
                    current and future availability of materials and
                    prepare market-analysis reports*

KNOWLEDGE   :    Knowledge of:
                 1*   Proper storing, issuing and receiving procedures*
                 2* Techniques of searching and testing new products.
                 3* Current market conditions through visits to
                    market places*
                 4* Specifications of perishable and non-perishable
                    items*
                 5* Quality of categories of food, including marker
                    grades and standards, and methods used in
                    processing and packaging*
                 6. Open market purchases and contract buying*
                 7* Purchasing ethics and procedures.
                 8* Food and beverage control.
TRAINING &   .   1* Type:
EXPERIENCE
                     A, Completion of post-secondary level studies
                        in hotel and catering services, purchasing
                        or equivalent with minimum 5 years1 experience
                        in purchasing function of hotels or related"
                        est abli shmen ts.
                    B»   University graduates in hotel and restaurant
                         administration or cost control with minimum
                         3 years1 experience in hotels or catering
                         establishments^
                 2* Entry Requirements:
                    Type A: Minimum Age: 18
                            Education: Completion of Form 5 education
                                       with E grades in appropriate
                                       subjects in HKCEE or equivalent,
                    Type B: Minimum Age: 19
                            Education: Standard requirements by a
                                       university/educational
                                       institution.




                               150
JOB TITLE     PURCHASING CLERK


JOB LEVEL     CLERICAL


JOB           Follows up on purchase orders and requisition
DESCRIPTION   requests; expedites delivery, verification of
              invoices and freight charges; maintains a
              collection of catalogues, price and reference
              data*


SKILLS        Ability to:

              1 * Compile information and records to prepare
                  purchase orders for procurement of material.
              2*    Verify specifications of purchase requests and
                    bills from suppliers with bids or purchase
                    orders*
              3*    Check inventory records to determine if material
                    on hand is in sufficient quantity*
              4. * Make out purchase orders and send copies to
                  suppliers and originating departments*
              5*    Compile records of items purchased or transferred
                    between departments, prices, deliveries and
                    inventories*
              6*    Liaise with suppliers.

KNOWLEDGE     Knowledge of:
              1*    Storing, issuing and receiving procedures*
              2.    Processing purchasing and requisition orders.
              j5*   Updated contact lists of purveyors for the hotel*


TRAINING &    1. Type:
EXPERIENCE
                    Completion of courses in accounting/bookkeeping^
                    with minimum 2 years1 experience in hotel/catering
                    establishments*
              2*    Entry Requirements:

                    Minimum Age: 18
                    Education: Form 5 with E grades in appropriate
                               subjects in HKCEE or equivalent.




                                 151
                        SALES DEPARTMENT


JOB TITLE      DIRECTOR OF SALES AND MARKETING


JOB LEVEL      MANAGERIAL


JOB            Formulates plan; establishes rate and discount policies;
DESCRIPTION    submits annual sales and marketing budgets; co-ordinates
               public relations activities relating to special
               promotion; decides targets for business solicitation*


SKILLS         Ability to:
               1*   Assign/approve work schedules of the day for
                    members of the sales staff*
               2. Conduct and plan sales compaigns locally and
                  overseas for solicitation of group and individual
                  business from local source for the designated
                  period.
              3. Contact visiting travel trade personnel, volume
                 wholesalers and participate in trade and industry
                 organizations*
               k. Obtain competitors1 market information*
               5*   Respond promptly to inquiries and correspondence
                    from clients, prospects and referrals*
              6. Set up working relationships with other areas of
                 the hotel's operations with particular emphasis
                 on rooms and food and beverage departments*
               ?• Develop and implement annual marketing plans
                  and monthly forecasts.
              8. Assign sales territories and accounts to individual
                 staff members to ensure effective sales
                 solicitation coverage.
              9. Provide estimates on monthly room inventory
                 availability in co-operation with the front
                 office manager.
              10. Develop and maintain strong liaison and good
                  working relationships among.local and international
                  hotel sales staff, clients and office personnel.




                               152
KNOWLEDGE   Knowledge of;
            1*    Methods of sales presentation and needs of markets.
            2.    Working relationships with other areas of the hotel.
            3* Team motivation techniques and sales personnel
               training methods•
            *f*   Annual marketing plan compilation and application*
            5* Policies and procedures of the hotel f s sales
               system*
            6* Industry trends, competitors1 market activities
               and referral leads.

TRAINING    1. Type:
                  Completion of degree courses in hotel management,
                  marketing or related fields with minimum 5 years1
                  experience at management level in sales co-ordination
                  and space control with hotels or previous experience
                  in the international travel industry*
            2* Entry Requirements:
                  Minimum Age: 19
                  Education: Standard requirements by a university
                             or relevant educational institution*




                               153
JOB TITLE     SALES MANAGER


JOB LEVEL     SUPERVISORY


JOB           Maintains sales control systems; submits monthly
DESCRIPTION   sales reports; solicits group and convention
              business; conducts sales campaigns and contacts
              visiting travel trade and other commercial personnel;
              liaises with front office manager on short-term
              forecasting*


SKILLS        Ability to:
              1»   Plan promotional parties for major accounts
                   which give constant support, and suggest give
                   away items*
              2* Entertain regular and potential clients and
                 their visiting VIPs*
              3* Generate new business, maintain existing accounts
                 within the assigned territory, and send referrals*
              k+   Attend all promotional functions organized by the
                   management•
              5*   Assign sales territories and accounts to
                   individual sales persons to ensure effective
                   sales solicitation coverage.
              6* Maintain personal, public and corporate relations
                 with clients through active participation in
                 professional associations and clubs*
              7*   Establish priority accounts, evaluate new accounts,
                   decide mailing lists for direct-mail programmes
                   and inform the hotel of VIPs1 planning/inspection
                   tours*
              8. Work with sales personnel who come to the city for
                 sales blitzes*
              9»   Follow up all hotel enquiries and requests for
                   information*
              0, Develop an active personal sales call programme
                 for direct solicitation and cultivate customer
                 relationships*
KNOWLEDGE    Knowledge of:

             1. Methods of sales and needs of markets.

             2*   Working relationships with other areas of the
                  hotel*

             3.   Industry trends, competitors1 market activities
                  and referral leads.

             k. Policies and procedures of the hotel's sales
                system*

             5.   International and local travel industry's market
                  activities*


TRAINING &   1* Type:

                  A*   Form 5 with 5-6 years1 experience in the
                       sales department and the front office of
                       a hotel or in the travel industry*
                  B, Graduates of a relevant institution in
                     courses in travel industry management or
                     related fields with 3~^ years1 experience
                     in the sales and front office operations
                     in hotels or in the travel industry*

             2. Entry Requirements:
                  Type A: Minimum Age: 18
                           Education: Form 5 with E grades
                                      in appropriate subjects
                                      of HKCEE or equivalent.

                  Type B: Minimum Age: 19
                           Education: Standard requirements by a
                                      university/educational
                                      institution*




                               155
JOB TITLE      SALES EXECUTIVE (COMKBEICAL/BANQUET/AIKLINES AGENCIES)


JOB LEVEL      SUPERVISORY


JOB            Develops new accounts and additional business by
DESCRIPTION    regularly calling on potential clients, obtains
               marketing information, leads from clients and
               competition; follows up future bookings and attends
               to complaints; completes regular call reports.

SKILLS        Ability to:
               1. Make regular calls on clients to ensure they are
                  satisfied and keep aware of their latest planning.
               2* Ensure arrangements are in order for the clients1
                  visiting VIPs.
              3* Follow up outstanding accounts and future bookings,
              4. Obtain market information, comments and leads from
                 clients and competitors•
              5* Entertain regular and potential clients and their
                 visiting VIPs.
              6. Plan promotional parties for major accounts.
              ?• Keep clients informed of the latest development
                 of the hotel.
              8, Up-date sales control systems on a regular basis*
              9*   Complete weekly call reports and call summaries*
              10. Follow up telephone and written enquiries.
              11. Set up active personal sales call programmes•
              12. Liaise with sales personnel of other hotels,
                  commercial firms, airlines and travel agencies.

KNOWLEDGE     Knowledge of:
              1* Policies and procedures of a hotel's sales system.
              2. Methods of sales and needs- of markets.
              3* Working relationships with other areas of the
                 hotel.




                              156
TRAINING &   .   1. Type:
EXPERIENCE
                      A*   Post-secondary education with 5 years1
                           experience in the travel industry.
                      B*   University education in hotel school/
                           institution with 2 years' experience
                           in the hotel industry.

                 2m   Entry Requirements:

                      Type A: Minimum Age: 18
                               Education: Form 5 with E grades in
                                          the appropriate subjects
                                          of HKCEE or equivalent.

                      Type B: Minimum Age: 19
                               Education: Standard requirements by
                                          a university/hotel school«




                                     157
JOB TITLE      TOUR CO-ORDINATOR


JOB LEVEL      CLERICAL


JOB            Completes group reservations and space requests for
DESCRIPTION    approval by director of sales; issues group orders;
               provides in-house co-ordination for group arrival/
               departure; works closely with the front office*

SKILLS         Ability to:
               1. Complete and process group space requests for
                  all group reservations for approval of director
                  of sales*
               2* Advise booking sources of confirmation or
                  otherwise*
               3* Review groups on the waiting list monthly and
                  advise booking source accordingly of current
                  status*
               4* Follow up all confirmed group bookings periodically
                  to ensure necessary arrangements are made well in
                  advance in accordance with their requirements*
               5«   Complete appropriate cancellation/adjustment forms
                    for information of the front office and other
                    departments and confirm with the booking source.
              6. Ensure all check-in arrangements have been completed
                 before groups1 arrival times at the airport and
                 supervise check-out and assist solving problems*
               ?• Meet groups on arrival, greet tour leaders, and
                  finalise all last minute requirements.
               8* Entertain regular and potential clients and
                  visiting VIPs*
               9» Attend promotional functions organized by
                  management*
              10* Keep clients advised of latest information
                  regarding the hotel*
              11. Issue group orders for groups one before their
                  arrival and follow up such orders*




                              158
KNOWLEDGE    Knowledge of:
             1*    Policies and procedures on reservations,
                   cancellations and adjustments for groups*
             2. In-house co-ordination for group arrangements.
             3*    Sales agreements and contracted rates between
                   wholesalers, retailers, local operators and the
                   hotel management•
             *f.   Departmental procedures of the front office, the
                   food and beverage department, the bell service and
                   the housekeeping department.

TRAINING &   1* Type:
EXPEKIENCE
                   A. Form 5 with 3-^ years1 experience in
                      airlines, travel agencies or. hotels«
                   B»   Graduates or diploma holders in hotel,
                        catering and tourism studies with 1 year's
                        experience in hotel industry*
             2* Entry Requirements:
                   Type A: Minimum Age: 18
                            Education: Form 5 with E grades in
                                       the appropriate subjects
                                       in HKCEE or equivalent.

                   Type B: Minimum Age: 19
                             Education: Standard requirements by
                                        educational institutions.




                                 159
                       SECURITY DEPARTMENT



JOB TITLE      CHIEF SECURITY OFFICER


JOB LEVEL      SUPERVISORY


JOB            Informs department heads concerned of any necessary
DESCRIPTION    procedures on internal security matters; liaises
               with the police department; arranges staff safety
               training and fire drill tests; handles security
               screening of new employees; investigates incidents
               and thefts happening in the hotel.


SKILLS         Ability to:
               1, Compile security staff duty rosters and inspect
                  security posts periodically ensuring full coverage
                  by the designated staff.
               2. Submit investigation reports to management on
                  completion of investigations.
               3»   Conduct personal investigation with guests or
                    employees concerned whenever necessary and
                    possible*
               k*   Renew licences held by the hotel before expiries
                    and obtain new licences if required.
               5»   In co-operation with training staff, arrange
                    safety training courses for hotel staff.
              6, Maintain good relationship with police and other
                 government departments ensuring their full
                 co-operation whenever necessary.
               ?• Assist department heads concerned in their
                  departmental security arrangements.
               8. Assist hotel staff in handling any unusual guest
                  or employee problems.
               9»   Co-operate with the chief engineer in control of
                    key and lock systems, alarm systems and fire
                    protection systems.
              10. Liaise with the police department and security
                  departments of other hotels in an effort to
                  detect undesirable situations in the vicinity
                  of the hotel.




                               160
KNOWLEDGE    Knowledge of:
             1* Security procedures and systems of the hotel.
             2. Physical location and layout of the hotel property*
             3«   Up-to-date lists of skippers and black-listed
                  persons*
             4* Emergency first-aid and fire prevention plans*
             5»   Police/investigating work*

TRAINING &   1* Type:
                  Post-secondary education with training/experience
                  in disciplinary forces and preferrably with
                  previous experience in a hotel security department*
             2.   Entry Requirements:
                  Minimum Age: 18
                  Education: Form 5 with E grades in appropriate
                             subjects in HKCEE or equivalent.




                               161
JOB TITLE      SECURITY OFFICER


JOB LEVEL      OPERATIVE


JOB            Regular patrol in hotel premises; conducts enquiry on
DESCRIPTION    incidents; records and keeps items found in the hotel
               premises; checks exits and back staircases.


SKILLS         Ability to:
               1*   Attend and take action in respect of unusual
                    occurrences within the hotel's premises and
                    assist hotel staff in handling unusual guest
                    or employee problems.
              2. Escort cashiers of the accounts department in
                 making cash deposits with banks.
              3. Patrol inside and outside of the hotel.
              *f. Check off-beat places in the hotel to prevent
                  possible gambling, fighting and thefts by
                  employees.
              5. Liaise with the police.
              6. Keep peace and order within the hotel premises
                 and protect property of guests.
              7. Provide entry duty for special VIPs.
              8. Perform guard duty in the shopping arcade.
              9«    Report incidents in writing.
              10, Periodically check alarm systems and safety
                  and fire fighting systems and control the
                  building perimeter, door security, service
                  areas, engineering areas and delivery area.
              11. Speak English and Chinese.

KNOWLEDGE     Knowledge of:
              1. Police/investigating work.
              2. Hotel's standard policies and procedures.
              3* Layout of the hotel premises.




                               162
                 k»   Hotel surveillance schedules and back door
                      security procedures,
                 5. First aid practice.
                 6. Spoken English and Chinese.


TRAINING &   :   1* Type:
EXPERIENCE
                      Form 5 with previous experience as a security
                      guard or member of disciplinary forces *
                 2. Entry Requirements:
                      Minimum Age: 18
                      Education: Form 5 with E grades in appropriate
                                 subjects in HKCEE or equivalent*




                                   163
JOB TITLE     UNIFORMED GUARD

JOB LEVEL     OPERATIVE


JOB           Carries out guard duty in the shopping arcade; patrols
DESCRIPTION   the hotel entrances and passageway in the rear service
              area; provides protection to VIP guests*


SKILLS        Ability to:
              1. Assist hotel staff in handling unusual occurrences
                 in the hotel premises*
              2*    Maintain physical security at employee entrance/
                    exit areas| delivery areas and check packages
                    coming into the hotel and authorization for
                    packages leaving the hotel*
              3*    Perform guard duty around the hotel premises and
                    carry out passage duties.
              k. Liaise with the police*
              5* Assist security officers in carrying out emergency
                 duties*
              6* Speak English and Chinese*

KNOWLEDGE     Knowledge of:
              1*    Hotel's standard policies and procedures.
              2*    Layout of the hotel premises.
              3*    Hotel surveillance schedules and back door
                    security procedures.
              *f*   First aid practice.
              5*    Police/investigating work.
              6* Spoken English and Chinese*

EDUCATION     1. Type:
EXPERIENCE
                    Form V5 with previous experience as a security
                    guard or equivalent*
              2*    Entry Requirements:

                    Minimum Age: 18 .

                    Education: Form V5


                               HSk
                    TELEPHONE DEPAKTMENT



JOB TITLE     TELEPHONE SUPERVISOR


JOB LEVEL     SUPERVISORS'

JOB           Keeps an up-to-date information list on in-house
DESCRIPTION   guests; operates the paging system; screens calls
              as requested by guests; compiles telephone staff
              schedules according to hotel occupancy and supervises
              the observance of the schedules; logs daily long
              distance call charges and checks billings*

              Ability to:
              1* Handle local and long distance calls.
              2* Take messages and provide paging*
              3* Handle wake-up call requests.
              *f* Ensure telephone courtesy of telephone staff.
              5* Adjust the manpower needs to the volume of
                 traffic at the main telephone exchange.
              6. Report telephone repair problems and maintain
                 records for follow up*
              7. Arrange for new installations, removals or
                 changes of telephone equipment*
              8. Check charges and calls on telephone bill for
                 discrepancies*
              9. Speak fluent English and Chinese and preferably
                 other languages*

KNOWLEDGE     Knowledge of:
              1. The operations and procedures for handling
                 telephone exchanges paging systems and other
                 communications means*
              2.   Procedures of handling emergencies.
              3.   Procedures of long distance calls and their charges.
              k. Telephone numbers for general information and
                 emergencies*
              5*   Current activities and functions in the hotel.


                              165
TRAINING &   .   1. Type:
EXPERIENCE            Form 5 with training in relevant establishment
                      for the operation of PABX and other communications
                      equipment with minimum 5-^ years1 of experience '
                      in the telephone department of a hotel or a
                      similar organization*
                 2«   Entry Requirementss
                      Minimum Ages 18
                      Education: Form 5 with E grades in the
                                 appropriate subjects in HKCEE
                                 or equivalent.




                                  166
JOB TITLE     TELEPHONE OPERATOR


JOB LEVEL     OPERATIVE


JOB           Processes local and overseas calls; provides wake-up
DESCRIPTION   calls keeps liaison between departments after office
              hours; provides directory service for guests; inform
              guests of hotel services and service hours; follows
              procedures for handling emergencies.

SKILLS        Ability to:

              1*    Be polite on the phone and communicate effectively
                    with telephone callers.
              2*    Connect outside telephone calls to guest rooms
                    or hotel offices and assist calls internally.
              3*    Handle in-coming and out-going long distance calls,
                    and to make out the account bills accordingly.
              *f*   Write down exact telephone messages and distribute
                    them to information counter for delivery to guests.
              5*    Update rooming racks for arrivals and departures
                    daily in the morning.
              6*    Operate the paging system*
              7. Follow proper procedures for handling emergencies*
              8*    Speak fluent English and Chinese and preferably
                    other languages.


KNOWLEDGE     Knowledge of*
              1. All hotel services and hours of such services.
              2. Operation of the PABX system (Private Automatic
                 Board Exchange system).
              3*    Operation of the paing system.
              k. Overseas telephone rate, international and
                 call code and booking procedure.




                                 167
TRAINING &   .   1* Type:
EXPERIENCE
                      Form 5 education with 1-2 months1 on-the-job
                      training with attendance at part-time day
                      release courses, or training in educational
                      institutions in a related field.

                 2*   Entry Requirementss
                      Minimum Age: 18
                      Education: Form 5 with E grades in the appropriate
                                 subjects in HKCEE or equivalent.




                                  168
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      Hong Kong. Hotel, Catering and
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                                1317645-0/
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