A Initiative for the Hotel employees of Radisson Hotel GRT Chennai to contribute their thoughts and views on the Hospitality Industry and their experiences in it.This blog is made to share their knowledge, post articles , update whats the latest with the hotel and make working in hotels more fun and informative.You may also send an e mail to arun@radissongrt.com , if you want something posted on this page.
Ice Cubes making machine - out of the two machine one machine is switched on only when it is required thus saving lot of electricity and also for banqueting requirement for chilling we use the cold rooms instead of using ice blocks
Avoiding Breakages at all our outlets by creating awareness on the cost of each equipment during the briefings and discussing about the previous months breakages and targets are given and montionered regularly
Dish washer timing is rationlized. In this all the outlets and banquets crockery are collected and washed at a particular time thus reducing the operating time of the dishwashing machine which saved not only the electricity but also water
The use of Dairy Walk in has been stopped, where by storing the same has been managed in other cold rooms. The use of Cling Films and Aluminum foils has been minimized Preparing food in accordance to the demand where by reducing the wastage. Using of in house machineries (pulverizer) to grind spices and bread crumbs where by isolating the process of getting it done from third party. Following a schedule at the bakery, where all the baking is done at necessary times, where by shutting the units for reasonable periods which helps in minimizing the consumption of power. Shutting down of hot food counters & salamanders during periods which are sans busy.
Words,phrases and pictures on "How to ensure cost control and utilising minimum source of energy", in the computer's screensaver can knowledge a person's to use effective cost control.
At Radisson Front office we saved some money by taking newspaper preference. Seems not all Guests read newspaper!!
ReplyDeleteAT club Lounge all the Cat's Eye blubs have been replaced with LED bulbs which resulted in substantial saving
ReplyDeleteIce Cubes making machine - out of the two machine one machine is switched on only when it is required thus saving lot of electricity and also for banqueting requirement for chilling we use the cold rooms instead of using ice blocks
ReplyDeleteAvoiding Breakages at all our outlets by creating awareness on the cost of each equipment during the briefings and discussing about the previous months breakages and targets are given and montionered regularly
ReplyDeleteDish washer timing is rationlized. In this all the outlets and banquets crockery are collected and washed at a particular time thus reducing the operating time of the dishwashing machine which saved not only the electricity but also water
ReplyDeletePortion control in tea and coffee pick up by waiters - Standarized the quantities of milk, coffee and tea bags. Avoided the wastage of the same.
ReplyDeletePortion control on ice cubes - sops are introduced on the no. of ice cubes to be picked up for the drinks
Bulbs in the Lobby & Spa areas are changed into LED from halogen bulbs thus saving costs.
ReplyDeleteRe negotiated with the Hindu news paper and brought down the rates from Rs.2.50 to Rs.1.
Raw water is been used fro watering the plants instead of treated water.
ReplyDeleteComputers & lights are been switched off when Managers are not in office thus saving costs in electricity.
Monthly reports are send via e mail instead of taking print outs thus saving the costs of paper
Efficiency focus with weekly meeting on mondays with the process leaders and the focus area champions
ReplyDelete The use of Dairy Walk in has been stopped, where by storing the same has been managed in other cold rooms.
ReplyDelete The use of Cling Films and Aluminum foils has been minimized
Preparing food in accordance to the demand where by reducing the wastage.
Using of in house machineries (pulverizer) to grind spices and bread crumbs where by isolating the process of getting it done from third party.
Following a schedule at the bakery, where all the baking is done at necessary times, where by shutting the units for reasonable periods which helps in minimizing the consumption of power.
Shutting down of hot food counters & salamanders during periods which are sans busy.
Words,phrases and pictures on "How to ensure cost control and utilising minimum source of energy", in the computer's screensaver can knowledge a person's to use effective cost control.
ReplyDelete