Introduction Hospitality is treating people like you would want to be treated when you are traveling. In other words, it means making a tourist feel totally welcome not only as your guest but also as the guest of the complete family of the Hotel. Hospitality is a...
Classification of hotels based on clientele and location A hotel may target many markets and can be classified according to the market or Clientele and Location they attempt to attract and serve. The most common types of properties based on these criteria include:-...
Discarded or condemned linen are items that are no longer useful in their present condition due to some irreversible damage such as a permanent stain or simply wear and tear. ‘Cutting Down’ refers to the using of any discarded material for some other purpose. The...
Input Devices Input devices are necessary to convert our information or data into a form that can be understood by the computer. A good input device should provide timely, accurate, and useful data to the main memory of the computer for processing. The following are...
Visual Display Unit The most popular input/output device is the Visual Display Unit (VDU). It is also called the monitor. A Keyboard is used to input data and a Monitor is used to display the input data and to receive messages from the computer. A monitor has its own...
Globally, providing a room with meals inclusive is a practice that is considered standard across the hospitality industry. Hotels, especially the fancy ones, include meals in the rates they charge for a room. A plan without meals inclusive is considered the cheapest....
Night auditing is actually the audit process of taking inventory of the day’s work. In other words, it is the activity of checking and confirming that whatever transaction has been done during the day is correct and complete. Any mistakes made during the day are...
Fish – Recipes & Cooking Fish are vertebrates and have skin and scales, which cover the body and they move with the help of fines. Fish is very much of a food of the nineties, the epitome of modern cooking and eating styles – low in fat, high in protein, rich in...
As it is pre defined by its name that, service of food and beverage in guest rooms. It takes place when the guest places their order with Room Service Order taker (RSOT). The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares...
Windows operating system is a computer program that manages the resources of a computer and provides an interface between the user and the computer. It performs several important functions, including managing hardware and software resources, providing a graphical user...
10 Types of Emergency Situations Encountered in Hotels Bomb Threat emergency situation. Fire Threat emergency situation. Death of an In-house Guests in the hotel. Accident emergency situation. Lost and Found. Theft emergency situation. Illness and Epidemics emergency...
Parts of a Windows in Computer Microsoft Windows, the most widely used operating system in the world, employs the metaphor of a window for navigation and file management. Understanding the parts of a window is the first step to knowing how to navigate through the...
Inter-Departmental Relationship With Accounts/Sales and Marketing There should be effective coordination between the sales and marketing department and housekeeping to supply promotional items in guest rooms and other areas of the hotel. The sales and marketing...
Records and Procedures 1. Left Luggage Procedure At times guest finds it inconvenient and expensive to carry their luggage to a place where they are going for a few days. Guest is expected to check out by check out time (12 noon) even if their fight is in the evening...
Inter-Departmental Relationship with Food & Beverage Department The coordination of housekeeping with the restaurants and banquet halls is mainly concerned with the provision of linen and uniforms. On his/her part the restaurant manager should ensure that the time...
Safe food is food which is free of contaminants and will not cause illness or harm. Our food is devitalized, colored, filled with chemicals, drugs and synthetic ingredients, polluted by agricultural and environmental chemicals and are grown on impoverished land puffed...
Rum “Rum” is an alcoholic distillate made from sugar cane, or its derivatives like sugar cane juice, molasses or other sugar cane by-products. The base is combined with water & yeast and after fermentation if is distilled. Majority of rums are produced from...
Discover the diverse uses of cheese in various dishes, from adding flavor and texture to showcasing cheese as a star ingredient, and even incorporating it into desserts.
Restaurant Portion Control A Standard Portion Size represents the amount (weight, count, size or value) of each food item which is sold to the guest for a stated price and should be established for all items, including appetizers, main courses, vegetables, salads,...
Learn all about the classification of nutrients, including carbohydrates, proteins, fats, vitamins, minerals, and water, and how they support optimal health in this comprehensive guide.
Indenting The basic fundamental of a food operation is to turn a raw food item into an edible product by applying or extracting heat from it. The success of any food service operation is dependent on how the raw ingredients are procured, processed, cooked, and then...
Cooking methods are divided into three categories: Dry-heat method, Moist-heat method, Combination cooking method. Dry-Heat Method: Dry-heat method consists: Grilling Roasting Spit roasting Baking Deep frying Shallow frying Barbecuing Microwave Moist-Heat Cooking...
Definition Scientifically speaking, boiling is an explosive phase change between a liquid state and a gas state. In the kitchen, boiling is cooking food at a relatively high temperature, 212 degrees, in water or some other water-based liquid. When liquids boil,...
Majorly soups are categories into four types as : Thin Thick Cold International Sl. Classification Base Passed/Unpassed Finish Example 1 Clear Stock Passed Usuallygarnish Varieties of consommé 2 Broth Stock and cuts of vegetables unpassed Chopped parsley Minestrone...
Most flatbreads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, bread...
Q.1. Draw the kitchen organization chart of a large hotel and explain the duties and responsibilities of an Executive Chef. Kitchen organization chart Duties and Responsibilities of Executive chef Plan and direct food preparation and culinary activities Modify menus...
Q.1. What are the essential protective clothing for kitchen staff? Explain the importance of each. Essential protective clothing Toque/Headwear • Keeps the head cool and prevents the hair from falling into the food.• Cotton/cloth caps are difficult to maintain...
Q.1. (a) What are the attributes of a good chef? Attributes of a good chef 1. Organizational Skills As an executive chef, your job is about more than just cooking food. You have to lead an entire team of kitchen staff, budget for food, determine how much of each...
Q.1. Explain the following terms: (a) Roux Flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to...
Q.1. Draw the organization chart of front office department and write the duties and responsibilities of a front desk agent. duties and responsibilities of a front desk agent. The friendly welcome given by the receptionist to a guest changes an impersonal hotel...