the fan-napkin fold

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parts of bar

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Parts of Bar parts of bar A bar consists of the following three parts: • The front bar • the back bar • the under bar Each of the above has its own functions. The front bar front bar It is the meeting point for the customers and the bartenders where the customer order for their drinks and are served by the bartenders. The front bar should be functional and have adequate space for pouring the drinks and serving them. The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with the surface of water proof and alcohol proof material and should be easy to clean. Most bar surfaces are laminated plastic or made up of high quality granite. It may or may not have armrest running from one end to the other. If provided, around 8-inch space must be added up to the width of the bar and the armrest should be padded for comfort. The waiters pour the drinks along with the mixers, such as soda; water etc. into the appropriate glass arranged in the...
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Hotel Maintenance Management- hotel engineering

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What is Maintenance? Maintenance is a combination of actions carried out to retain an item/machine/equipment/system/plant in order to restore it to an acceptable working condition. The purpose of maintenance is to increase the system availability. The term maintenance covers the following aspects: a) Inspection of the item/plant/equipment/machine/system. b) Repair of the defects if any c) Minor modification in order to reduce maintenance efforts. The terms maintenance and engineering have different meanings to different people. In some hotels in recent years, the terms have been combined under the heading of facilities management or facilities engineering. The maintenance and engineering department has been treated as a catch-all department, which literally means that if a problem is not related to food, marketing or sales, housekeeping or accounting, then it must be a maintenance and engineering responsibility. Introduction and Scope in Hotels • Works almost behind t...
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room service

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Room service Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests’ signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. There are two types of Room Service: •       Centralized:      Here all the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters. •       Decentralized:   Each floor or a set of floor...
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