Art.No.:
Manufacturer:-
Handover checklist
Excluding VAT (19%)plus Shipping costs
Pieces
Add to cart
|
DESCRIPTION |
YES |
NO |
|
|
|
|
|
|
|
INTRODUCTION TO FOLLOWING OFFICER BY CHIEFSTEWARD / F&B MANAGER ¨ Captain ¨ Staff Captain ¨ Chief Ingeneer ¨ Hotel Manager ¨ Cruise Director ¨ Chief Purser |
|
|
|
|
|
|
|
|
|
INTRODUCTION TO COMPANY DEPARTMENT HEADS ¨ F&B Manager / Chief Steward ¨ Executive Chef ¨ Provision Master ¨ Maitre D’Hotel ¨ Bar Manager ¨ Cashless Secretary ¨ Asst. Hotel Controller ¨ _________________ ¨ _________________ |
|
|
|
|
|
|
|
|
|
FOOD AND BEVERAGE ¨ Check with Provision Master after loading immediately the discrepancy and send it to Head Office (latest 2 days) Additional order has to be send if necessary ¨ Spot-checks has to be done in Food and Beverage during the Cruise (Mainstore and Bars) ¨ Every Cruise physical Inventory Food and Beverage ¨ Double check the processing of goods of the Asst. Controller ¨ Check if requisitions are correct entered in the ICS Program ¨ Check the Items during the loading |
|
|
|
|
¨ | |||
|
BARS DEPARTMENT ¨ Spot checks in the bars during the cruise. Send the results to the Head office with the close down papers. ¨ Check the Bartender together with Bar Manager if they use Jigger and how they work with the equipment (Napkins for polishing etc…) ¨ End of cruise check carefully the consumption of products and compare with order done by Bar Manager and Provision Master ¨ Calculate Barcost and find solution to keep Barcost as low as possible ¨ Plan the Bar Requisition schedule for the next cruise together with the Provision Master and the Bar Manager |
|
|
|
|
¨ ____________________________________________ |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
¨ |
|
|
|
|
VARIOUS ¨ Check with Housekeeper and Chief Steward about dry cleaning ashore ¨ _____________________________________________ ¨ _____________________________________________ ¨ ______________________________________________ |
|
|
|
|
|
|
|
|
|
END OF CRUISE ¨ Bar and Catering Statements ¨ Total Voyage Report ¨ Service Charges and Incentives ¨ System Accounts – d.s. and Cq.c.s ¨ Officer Allowance ¨ |
|
|
|
|
|
|
|
|
|
DISEMABRKING CREW ¨ Get in touch with Asst. Chief Steward and prepare the money ¨ Calculate the Service Charge and the Incentive ¨ Don’t forget to calculate the guarantee for Bar personnel |
|
|
|
|
|
|
|
|
|
CASHBOOK AND SAFE ¨ Close ¨ Close Crew Cashbook every month with the monthly payroll ¨ Don’t forget to attach all necessary Documents ¨ Balance the safe at least twice a cruise and send balancesheet with closing ¨ Every second day cash in the money from the Crewbartender |
|
|
|
|
|
|
|
|
|
MONEY ORDER ¨ Please check careful after the payout how much money you have in the safe and calculate carefully your next money order for DM and USD ¨ Send the money order at least 10 days in advance and order it for the 25th of the month or even earlier. |
|
|
|
|
SAFETY INSTRUCTIONS AND RESPONSIBILITIES ¨ Discuss all pertinent information to duties during Crew Safety Drills. ¨ Show and explain Safety Instructions and Introduce Safety officers for further training, |
|
|
|
|
|
|
|
|
|
KEYS AND PASSWORDS ¨ Hand over all keys and Passwords for Computers, Server, and Software |
|
|
|
|
|
|
|
|
|
VARIOUS MANUALS ¨ Hand over all manuals |
|
|
|
I, THE EMBARKING HOTEL CONTROLLER, HEAR BY SIGN BELOW ACKNOWLEDGE THAT ALL ABOVE INFORMATION HAS BEEN EXPLAINED TO ME IN DETAIL.
__________________________________________________________________________
NAME: SIGNATURE:
I, THE DISEMBARKING HOTEL CONTROLLER, HEAR BY SIGN BELOW ACKNOWLEDGE THAT ALL ABOVE INFORMATION HAS BEEN EXPLAINED TO MY REPLACEMENT IN DETAIL.
__________________________________________________________________________
NAME: SIGNATURE:
DATE: _________________________
inquiry
Social Bookmarks
Facebook Comments