Salaya Pavilion Hotel

The Best Training Center in Southeast Asia

Training: ‘Table Manners Course’
Apart from being a training center, the Salaya Pavilion Hotel is recognized
as the very first hotel to deliver the famous ‘Table Manners Course’. The course covers appropriate use of glassware, chinaware, and silverware
plus crucial knowledge on food and beverage as well as standardized table manners. We internally and routinely set up this course for our staff, Pre-College Program students, freshmen, and the 4th year students during the “Final Touch” led by the Student Affairs Office. Our course is also open for different Mahidol Faculties and external organizations, including companies, schools, colleges and universities.

clip 1 clip 2 clip 3 clip 4

Internship Program:
Students undergoing the internship program at Salaya Pavilion will be rotated in four departments, namely, 1) Front Office,
2) Housekeeping, 3) Food & Beverage, and 4) Kitchen. Within 2-3 weeks, or approximately 100 hours, of the training in each department students learn the department's functions and responsibilities.

1. Front Office Department
Students will get trained in four areas: Reservations, Reception, Front Office Cashier, and Telephone Operation

1.1. Reservations
     - Make reservations
       (manually or by using the Fidelio system)
     - Complete a reservation form
     - Obtain information from the hotel guests
     - Product knowledge
        ( hotel facilities, amenities, room types, prices, etc. )

1.2. Reception
     - Check-in guests
     - Basic knowledge of the Fidelio system
    - Communicate effectively with guests and other             departments
     - Escort the guests to a room
     - Make good impression and create good image by         providing good service and correct information
     - Identify and solve small problems in urgent situations
     - Handle guest complaints

1.3. Front Office Cashier
     - Check-out guests
     - Settle the account of the guest (all types of payment)
     - Make an advance deposit, rebate, paid-out, and         miscellaneous charge
     - Check the posting-journal and close cashier using
        the Fidelio system

1.4. Telephone Operation
     - Correctly use the telephone system
     - Effectively communicate with the guests by using
        polite words
     - Create positive impression and image for the hotel on         the telephone

2. Housekeeping Department
Students will get trained in four areas: Guestroom and Public Areas, Laundry, Linen, and Handling Chemicals & Equipment.

2.1. Guestroom and Public Areas
     - Fully service a guestroom
     - Clean the guestroom
     - Make bed
     - Clean the bathroom
     - Knowledge of guestroom amenities
     - Knowledge of cleaning agenda for the public areas
     - Clean various parts of the public areas
     - Cleaning process for wood finishes, mirrors,
       picture frames and glasses

2.2. Laundry
     - How to use the washing machine and dryer
     - Knowledge of washing requirements (loads)
     - Types of laundry that are washed in the hotel
       and those that are sent to outside contractor
     - How to iron the various garments and linen
     - Knowledge of occupational health and safety issues
     - Knowledge of the storage system

2.3. Linen
     - How to differentiate types of linen
     - Knowledge of where the different of linen is kept
        and stored
     - How to identify "usable" and "repairable" linen
     - How to answer the telephone politely
     - Handle guest complaints effectively

2.4. Handling Chemicals & Equipment
     - How to differentiate the various types of cleaning agents
     - Knowledge of chemical use and storage
     - How to prepare chemicals for usage
     - Knowledge of occupational health and safety issues
     - How to use the different types of equipment in the         Housekeeping Department

3. F&B Department
Students will get trained in three areas: Banqueting, Restaurant, and Bar.

3.1. Banqueting
     - How to set-up banquet table for cocktail party,
        seminar, coffee break, and buffet line
     - How to give standard service to the above functions
     - How to read Function Order and Floor Plan
     - How to use coffee maker and serving tray burners safely
     - Knowledge of a variety of table cloth and proper storage

3.2. Restaurant
     - How to greet guests by using proper language
     - How to take orders, recommend, listen, and repeat
        orders from the menu
     - How to present guest check and saying farewell properly
     - How to properly clean glassware and other F&B
        equipment
     - Knowledge of the room lay-out plan and table numbers of         each outlet
     - Memorize the two menus including the prices

3.3. Bar
     - How to clean the bar and follow cleaning schedule
     - Knowledge of furniture standard set up and
        lighting of the bar
     - Knowledge of bar storage
     - Knowledge of safety procedures in the bar
     - How to take orders and make recommendation
     - Knowledge of how all the drinks on the menu
        are measured, made, served, and priced

4. Kitchen Department
Students will get trained in the following areas:

Personal Hygiene	Safety Workplace	Kitchen Equipment
Cleaning Kitchen Equipment	Kitchen Mise-en-place Food Safety	Menus
Food Preparation	Time Management	Cooking Method
Cooking Menu Items