Orientation plan for breakfast employees - Hilton Helsinki Airport Hotel

Abstract

This is a product-based research which focuses on the orientation plan for new employees in Breakfast at Hilton Helsinki Airport hotel. This research is done as requested from the Food and Beverage manager of Hilton Helsinki Airport hotel, to develop a new orientation plan for breakfast employees.

The main goals of this research are to create a new orientation plan for breakfast employees to effectively train new people that comes to work in breakfast shift, this new orientation plan needs to be practical and can be used as an official orientation plan for breakfast employees in Hilton Helsinki Airport hotel.

Two qualitative research methods – In-Depth interviews and secondary analysis are used as research tools. Firstly, qualitative In-Depth interviews are conducted in two rounds with Breakfast supervisors and employees of Hilton Helsinki Airport hotel. The first-round interviews are conducted in the beginning of the research to collect relevant data about the current breakfast orientation plan at the hotel, to answer the questions: how do they train new employees in Breakfast, what are the strengths and limitations of the current breakfast orientation plan, what needs to improve. The second-round interviews are conducted at the end of the research, to evaluate the effectiveness and practicality of the new breakfast orientation plan. Secondly, qualitative secondary analysis is applied as a tool to analyse all relevant existing theories, concepts and studies to find the answers to the question of the research, to create the final product – a practical and effective orientation plan for new hires in breakfast shift at Hilton Helsinki Airport Hotel.

With the results from the first-round interviews, the author has created the final products which are the Breakfast orientation checklist and the Breakfast orientation folder which contains this new orientation checklist and the current checklists of the breakfast (buffet-items checklist, hygiene checklist, room services checklist, breakfast tasks checklist, and service standard checklist). The author aims to have the new breakfast orientation checklist as a tool to keep track on the learning process of the new breakfast employees, while the breakfast orientation folder will be used as an official handbook that stores all the relevant orientation info and checklists in one place for all employees to access. With the purpose to evaluate the final products, the results from the second-round interviews show that the main product – the breakfast orientation checklist is practical and detailed, with one visual adjustment and this checklist can be put into use at the hotel. In addition, the other product – the breakfast orientation folder is evaluated as an effective and practical handbook for breakfast supervisors to store all orientation documents for breakfast new hires. Due to the limited time and COVID-19 situation that there is no new breakfast employee, the author can’t test the efficiency of the products in practice. Overall, the author has achieved most of her goals in this research.