hospitalitynU

Whoops! How embarrassing. Now, everyone is going to remember him ONLY as the President who unknowingly insulted the Queen. Yep, that'll be his legacy. Nothing else… Last night, Barack Obama was the Queen's specially invited guest at a banquet at Buckingham Palace. Honored by the invitation, President Obama attempted to give a speech thanking her Majesty for her friendship and grace. He asked the congregation to stand as he proposed a toast. And then he said, “To Her Majesty the Queen.” Thinking that was their cue, the orchestra of the Scots Guard mistakenly started to play God Save The Queen. Everyone fell silent, as is tradition,…except President Obama. Apparently, he was unaware that it is against protocol to talk over the national anthem, especially when you are in front of the Queen. But he forged on with his speech anyway, unaware of the stares he was getting from across the room and the tiniest, but the most uncomfortable smile coming across her Majesty...

Espresso Espresso has no milk, just pure coffee. Most traditional coffee recipes revolve around a single or double espresso shots. If you are a coffee connoisseur then you should try and learn how to make one.  It is generally made from a single 1 oz shot of coffee made with 7 Gms of finely ground coffee extracted at between 18 and 25 seconds. There are many recopies and this is small selection to choose from – Americano (American) – This is espresso shot that is diluted to taste with hot water. The name was given to insult Americans who the Europeans believed were not up to drinking full espressos. Black coffee: Coffee served with no milk. Cappuccino Cappuccino usually consists of equal parts espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Some coffee shops will sprinkle cinnamon or flaked chocolate on top and other will add more milk than others. All shops make some variance to suit the taste of regular customers...

Sommelier- wine waiter Artichaut- artichoke Assiette- plate Assiette a potage- soup plate Aubergine- eggplant Abats- organs like kidney, heart Aboyer- the person who announces kitchen order Aliment- food Anchois- anchovy Bain marie- hot water well or bath for keeping food at constant temperature. Beurre- butter Blancher- to blanch Ble- wheat Bouillon- stock Bouteille- bottle Carte des vins- wine list Caviar- roe (egg) of sturgeon fish Cendrier- ashtray Champignon- mushroom Citron- lemon Corbeille a pain- bread basket Couteau- knife Courvert- a cover Crabe- a shell fish ‘Crab’ Crème- cream Cuillere- spoon Croutons- cubes of fried bread Cuisine- kitchen Dejeuner- lunch Diner- dinner Eau- water Echalote- shallots Entrecote- sirloin (beef) Escargot- snails Farine- flour Foie- liver Fourchette- fork Fromage- cheese Hier- yesterday Huitre- oyster Jour- day Jus- juice Lait- milk Legumes- vegetables Louch...

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 ...