In any organization, furniture covers a wide variety of different item, which will be in constant use and yet should retain their overall good appearance. People are seldom as careful of other people’s property as they are of their own and the handling of furniture by...
Problem 1: Enter the following transactions in the Journal of Bhagwat and sons.. Year 2006 Amount (Rs) January 1 Tarun started business with cash 1,00,000 January 2 Goods purchased for cash 20,000 January 4 Machinery Purchased from Vibhu 30,000 January 6 Rent paid in...
These hotels are the properties owned by other entities. Under this type of contract, the owner or developer usually retains the financial and legal responsibility for the property, the management company pays its expenses and in turn, receives an agreed-upon fee from...
Defined duties and responsibilities for every profile in the industry helps people to understand their role and provides clarity about the aims and expectations of the industry and how to reach them. It is important to run the industry properly and systematically as...
Discover the hidden dangers of contamination in the food industry and learn about the various sources, from physical to biological, to ensure food safety and protect consumers.
Providing uniforms for hotel staff is one way of ensuring proper grooming, thereby reflecting the standard of the hotel and creating a good impression on the guest. Having a uniform creates a sense of orderliness and enables the guest to identify staff and their...
A supervisor has to check all the rooms on his/her floor, including all vacant room, departure room, expected arrival, VIP arrival, group arrival, blocked rooms and under repair rooms both out of service and out of order. After the end of the shift the floor...
A warm room without accessories would be uninteresting. Accessories lend personality, charm and individuality to a room. Each person’s selection and arrangement will reflect his/her own interest and sensitivity to good design. But the accessories should follow the...
Have you ever wondered why some oils can handle high heat while others can't? The answer lies in the smoke point of the oil. When cooking with oils, it's important to understand how heat affects them, especially with respect to their smoke point. In this blog, we will...
Learn about the effect of heat on proteins and how it leads to denaturation and coagulation. Explore how these processes affect the texture and flavor of our favorite foods.
Discover the key differences between sauces and gravies in food science, including their preparation, ingredients, and texture, to enhance your culinary creations.
The restaurant staff is the front-line staff expected to manage, serve and satisfy clients walking in for food and beverage dining experience at a price. The restaurant staff should be extremely well groomed projecting high standards of hygiene, sanitation,...
Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Wine has long played an important role in religion. Red wine was associated with blood by...
Issuing and exchange of uniforms A)Issuing uniforms to new employees In case of new employees, uniforms are issued against a specific authorization letter received from the personnel department. The employee is required to sign for his or her particular uniform....
Check out and settlement are part of the final stages of the guest cycle. It is the final phase of the guest cycle and examines the various activities involved in checkout and settlement. Check out involves the front desk as also other departments such as...
Auditing is a systematic examination of the books and records of a business or other organisation in order to ascertain or verify and to report upon the facts regarding its financial operation and the results thereof. R.B. Bose has defined as ‘audit may be said to be...
Proteins are an essential component of a balanced diet and play a vital role in the human body's growth and development. They are also widely used in the food industry, where their functional properties make them essential ingredients in a range of food products. In...
A ledger is an accounting book that facilitates the transfer of all journal entries in a chronological sequence to individual accounts. The process of recording journal entries into the ledger is called posting. The book in which accounts are maintained is...
Chain hotel ownership can take a number of forms. Depending on the association that the chain organization has with each property. These hotels usually impose certain minimum standards, rules, policies, and procedures, which is to be followed by other properties of...
The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. This has also made the functioning of the organisation very suave. Positive mutual aid and harmonisation can be...
The use and care of items and equipment are of utmost importance for their optimal functionality and longevity. Proper use involves following manufacturer guidelines, handling items with care, and using them for their intended purposes. Additionally, regular cleaning,...
Points to be considered while designing uniform: General profile of the employee Image and identity of the property Comfort in wear Purpose of work Appearance & style Climatic conditions of the place Budget & value for money Fabric Ease of availability of...
Types of wines Still Wines This is the largest category. The alcoholic strength may be between 9% and 15% by volume. The wines may be: Red: being fermented in contact with grape skins from which the wine gets its colour. Normally dry wines. White: usually produced...
Learn about the five basic mother sauces and their derivatives, including Bechamél, Velouté, Espagnole, Hollandaise, and Mayonnaise sauces. Elevate your culinary skills with these essential French sauces.
NON-AUTOMATED: Guest folios in a non-automated or manual system contain a series of columns for listing individual debit (charge) and credit (payment) entries accumulated during occupancy. At the end of the business day, each column is totaled and the ending...
Lost/Found Register If a housekeeping guest room attendant finds any guest-owned article left in the Check-Out room then it is recorded in the Lost/Found Register and sent to the same cell of the housekeeping department. It also records any personal article found in...
At following points, Internal and External/Statutory Audit differs:- 1 What is the purpose of the audit? Internal audit considers whether business practices are helping the business manage its risks and meet its strategic objectives - it can cover operational...
Standard Form of Ledger Account: To understand clearly as to how to write the accounts in ledger, the standard form of an account is given below with two separate transactions: Date Particulars J.R Amount Date Particulars J.R Amount 2005 Dec. 17 Cash A/C 1,200 2005...
It consists of all types of accommodations other than the convention type, it may be described as premises that provide accommodation but not the other services which are provided by the hotels. The main distinctive features of supplementary accommodations are:...
Layout to be added. Equipment Used in Uniform Room Racks Mobile trolleys Ironing board with iron Hangers Work table Trolleys ( for transporting uniforms) Marking machine Telephone Pen & pencil Computer system Supervisors desk Shelves People working in the area...
