hospitalitynU

Rules:  • Each topic should be clearly headlined. • Important words or phrases should be written in bold letters. • Justifying Pictures should be pasted related to each topic. • Wherever charts are required, they should be scaled and made on separated pages. Chapter 1 THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry B. Global hospitality industry C. Indian hospitality industry D. Role of Catering establishment in the travel/tourism industry E. Types of F&B operations F. Classification of Commercial, Residential/Non-residential G. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. H. Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each Note: add pictures related to each topics Chapter 2 DEPARTMENTAL ORGANISATION & STAFFING A. Organisation of F&B department of hotel B. Principal staff of various types of F&...

Rules:  • Each topic should be clearly headlined. • Important words or phrases should be written in bold letters. • Justifying Pictures should be pasted related to each topic. • Wherever charts are required, they should be scaled and made on separated pages. Chapter 1 THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry B. Global hospitality industry C. Indian hospitality industry D. Role of Catering establishment in the travel/tourism industry E. Types of F&B operations F. Classification of Commercial, Residential/Non-residential G. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. H. Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each Note: add pictures related to each topics Chapter 2 DEPARTMENTAL ORGANISATION & STAFFING A. Organisation of F&B department of hotel B. Principal staff of various types of F...

The other names used for a sideboard are  work station or service console or service station or dummy waiter  The style and design of  a sideboard varies from establishment to establishment and is dependent upon: the style of service and the food and beverage on offer the number of service staff working from on sideboard the number of tables to be served from on sideboard the amount of equipment it is expected to hold. It is essential that the sideboard is of minimum size and portable so that it may be esasily moved if necessary. If the sideboard is too large for its purpose it is then taking up spacee which could be used to seat more customers. The top should be of a heat resistant material which can be easily washed down. If a hotplate is to be used then it should be inserted in the top so it is level with the working top. After service the sideboard is either completely emptied out or restocked for the next service. The material used in the makeup ...

Early wine was stored first in terracotta amphoras and later in wooden barrels. Wine was never aged; it was briefly stored or transported and served before it had a chance to spoil. Wine glasses and decanters first appeared in Venice around the 12th century, used only for serving the wine. Glass-blowing technology improved and in the early 18th century glass wine bottles with small bottlenecks made airtight wine storage possible. Wine could now be safely aged. The English were the first to seal wine bottles, using cork imported from Spain or Portugal. Cork comes from the wood of the Quercus Suber or cork tree, a species of Oak native to Spain. Obviously, corkscrews were invented as an easy way of removing the cork from a bottle. However, wine bottles were not the first bottles to be corked. Bottle tops and cans did not become common until after W.W.II. Before that time and before wine was ever corked, all kinds of substances were often stored in corked containers: beer, medicine, ...

Preparing and serving expresso coffee-1 Preparing and serving expresso coffee-2 Preparing and serving expresso coffee-3 Preparing and serving expresso coffee-4 Preparing and serving expresso coffee-5

preparing and serving cocktails preparing and serving cocktails 2