Hotel Management Class Notes

  IMPORTANCE OF THE MENU You are a foodservice manager. What is the first thing that comes to mind when

Menus Chapter Outline:                                          MENU Introduction :- Menu is the statement of food and beverage items available or provided by

How to Mop a Floor Sweeping and vacuuming may keep your hardwood floors fairly clean, but you’ll eventually need to

Dust Mop Preparation – Set up a routine schedule for the dust mopping to be done, either nightly, weekly or

    Italian Cuisine Best Italian Recipes- It would not be an exaggeration to say that India loves its pizzas, pasta and

Chinese cuisine  The eight culinary cuisines of China  linary cuisines of China Chinese cuisine is rich and diverse, varying in

Continental Food and Oriental Food Different cuisines prepared in different regions across the world have stories to tell about its

                 Housekeeper cum Cook Carry out basic housekeeping services :- • Describe different areas of a house. • Describe the

Front office is the place where customers first arrive in the hotel, where they can check in at the front

Types of Dinner Plates & Their Uses When attending an event, or eating out at a restaurant, there are usually

Unit Objective  At the end of this unit you will be able to: ls which are not in use in

FRONT OFFICE ORGANISATION A) Functional Areas1) Reservation: While planning business or pleasure trips, people like to ensure that they will

.·  Providing leadership to the management team Reviewing the final draft of the night audit .·  A daily review of

The Different Types of Vegetable Cutting Styles Following are vegetable cutting and chopping styles that every serious cook should master.

Different types of equipment’s & cooking ranges Used in Kitchen :- Commercial kitchen equipment need to produce food for a

Shredders A shredder cuts the fruits and vegetables into string-like fine pieces, which are useful in salads and vegetarian cookery.