MOD Report SICB

Title Page

Conducted on
Prepared by
Location

Untitled Page

Manager On Duty

Arrival
Departure
Occupancy
Total Guest In House
VIP's In House
Front Office on Duty
Security on Duty
Housekeeping on Duty
Food & Beverage on Duty
Kitchen on Duty
Engineer on Duty

VIP Arrivals - check with Front Desk the arrival time and greet VIP guests in the lobby

Name
VIP Reason
Nights
Greeted Y/N and by whom

Functions/Events

Name of the function/event
Location
Pax

Guest Interaction - complete feedback form and enroll the guest in SB Rewards if necessary

Guest name
Room Number
Company
Other Comments and Overall Highlights:

MOD WALK-THROUGH CHECK LIST

Entrance Lobby, Concierge, Bell Desk
Organization & cleanliness
Door and mirrors are clean.
Lighting
Air-con/heating
Signage, posters, reader board, electronic displays
Lift/Elevators functioning properly
Luggage distribution/room organized and arranged
Guest restrooms are clean and tidy and have sufficient supplies.
Promotional material maintained
Employees grooming, wear name tags and attentiveness
Security at post
Lobby marble floor properly polished
Taxi service available
Hotel Perimeter
Signage of hotel
Flags
Traffic Flow
Security guards at post
Outside area clear of debris
Car park area clean, lighting maintained
Plants are in good condition
Pool area
Cleanliness of pool area
The number of guests in the pool area is limited
The maximum capacity in the pool terrace is monitored
Signage related pool information are displayed well
Signage “No lifeguard on duty” are placed when the staff is not in the pool area
Water quality board (pH & Chlorin) is up to date
Reception
Organization & cleanliness
Lighting
Air-con/Heating
Signage & Posters
Elevators functioning properly
Luggage distribution/room organized and arranged
Check-in/out efficient
Staff grooming and attentiveness
Guest service officer
Public Restrooms
Cleanliness and fresh smelling
Mirror
Hand soap, paper towel, toilet tissue
Water & toilet flush in working condition
Lounge
Lounge clean and properly set-up
Maximum guests’ capacity in the lounge is respected
SBEC desk always in neat condition
Guest list that using the lounge filled properly
Air-con/ heating
Public restroom
Floor Check
Corridors and stairwells clear and properly lit
All storage rooms locked
Room service trays not picked up
Emergency exits clear, properly lit & free of obstacles
Pantries areas are in clean & tidy condition, door properly closed, and the pillow / blanket stored in plastic
Mattresses at the pantry floor are covered with tarpaulin
Firefighting equipment in place and in good condition
Emergency exit lamp are in good condition
Ceiling of the corridors free of spider webs
Fire extinguishers available and expiry date current
Roof Top and Water Tanks Trap
Water Tank traps are locked and properly secured
Doors leading to Roof Top is locked and secured
CCTV Surveillance cameras are installed outside the door in the Roof Top and working properly
Kitchen Areas
Kitchen service corridor - cleanliness
Temperature & humidity in good condition
Chillers work properly (5°C)
Freezers work properly (-18°C)
Food are well stored (Wrapped, stored as per the food type and labelled)
Trash bins are closed, clean & maximum 3/4 full
Drains are clean and no smell
No staff have placed their own glass or drinking bottle in the production area
Nails of food handler staff are clean & short
Uniform of food handler are in clean condition
Kitchen equipment are in good condition
F&B Service area (Restaurant / Function / Ballroom)
Area in clean condition
Sneeze guards are available
Food are well covered
Food served by staff not directly by guests
Staff well groomed & use name tags
Number of Guests according to health protocols
Guests are following health protocol
In and Out signage visible at entrance and exit of the room
PABX
Organization & Cleanliness
Information Board updated
Employee Cafeteria
Cleanliness
Quality of food correct
Quantity of food proper
Food are served by staff employee cafeteria
Other Back of House Areas (Corridors, Engineering, Stores, Security, Executive Office)
Cleanliness
Other comments
CCTV Rooms
Cleanliness
All CCTV footage are live and good quality
Security Guard on duty
Other comments
Staff Entrance Area
Security Guard on duty
Cleanliness
Other comments
Male/Female Lockers
Cleanliness
Good Ventilation and no smell
Other areas (corridors, uniform room, offices)
Cleanliness
Other comments
Office area are disinfected every night shift
Receiving Dock/Garbage Room/Machine Room
Security Guard on duty
Cleanliness
There is no indication of cross contamination at receiving area
Fruit & vegetables received are washed with cleaning chemicals before being taken to the kitchen area
Other comments
Detailed Inspections
F&B Outlet Inspection – Checklist / Audit Form Completed
Guestroom Inspection – Checklist / Audit Form Completed

Guest Room Inspection 1

Room Number
Guest Room
Door
Lobby light
Mini-Bar
Refrigerator
Closet
Luggage rack
Television
Writing table
Stationery
Table lamp
Desk & Chair
Waste basket
Coffee table
Easy chair / sofa/ settee
Standing lamp
Window
Curtain
Bedcover
Picture
Night table
Telephone set
Carpet
Wallpaper
Air-condition
Bathroom
Door
Light
Marble counter
Wash basin
Mirror
Tissue holder
Toilet roll cover
Toilet bowl
Telephone set
Shower head
Bathroom amenities
Bath linen
Bathtub / shower curtain
Floor
Wall
Cloths line
Ceiling
Tables
Chair
Sofas
WiFi Internet speed (in Mbps)

Guest Room Inspection 2

Room Number
Guest Room
Door
Emergency evacuation route sticker
Lobby light
Mini-Bar
Refrigerator
Closet
Luggage rack
Television
Writing table
Stationery
Table lamp
Desk & Chair
Waste basket
Coffee table
Easy chair / sofa/ settee
Standing lamp
Window
Curtain
Bedcover
Picture
Night table
Telephone set
Carpet
Wallpaper
Air-condition
Bathroom
Door
Light
Marble counter
Wash basin
Mirror
Tissue holder
Toilet roll cover
Toilet bowl
Telephone set
Shower head
Bathroom amenities
Bath linen
Bathtub / shower curtain
Floor
Wall
Cloths line
Ceiling
Tables
Chair
Sofas
WiFi Internet speed (in Mbps)

DINING INSPECTION

1. Was it long before you were seated to a table?
2. Were you warmly greeted by the hostess?
4. Were you offered a drink? Up sell?
5. Was a touch less menu available in restaurant?
6. Were you given a menu immediately?
7. Music Volume?
8. Was your order taken promptly and efficiently?
9. How long before the first item you ordered were served?
10. Was the presentation of the food satisfactory?
11. Varieties of dishes?
12. Was the quality & temperature of the food satisfactory?
13. Were the chinaware, glassware, menu etc chipped or unclean?
14. Were the table linen, menu and staff uniform clean and tidy?
15. Was the overall quality of service up to standard?
16. Employee focus on and anticipate guest needs?
17. Was the employee smiling?
18. Employee knowledge of products of the restaurant
19. Enough staffing? Nametags?
21. Buffet food are served by the staff?
22. Did the approximate number of guests exceed the restaurant capacity in new era?