Flower arrangement for Hotel House Keeping Flower plays an inherent part of human life. We use flower in our daily life for various ways. Here in kthis article we will discuss about flower arrangement and different type of flower arrangement …
Types of Service Here in this article we will discuss about various types of Types of Service and methods used in hotel / hospitality food and beverage services. Types of Food and Beverage Service: Types of Service Description TABLE SERVICE: …
Registration and Handling Check Ins in hotel front office. Guest Registration or making booking for hotel rooms are sole responsibility of hotel front office. During room booking front office collect guest information and at the time of check in the …
Menu Accompaniments Table Setup Menu accompaniments table setup in restaurants are mostly depending on the Food and beverage menu and items ordered by the guests. After the guest placed an order basic table cover get changed by the food and …
Hotel Guest Room and various types of Guest Rooms Apart from knowing the reservation terminology a reservation agent must have knowledge of guest room s of the hotel available for sale. Each hotel has a variety of rooms to meet …
Stains and stain removal agents for Hotel House Keeping A stain can be defined as spot or localized dislocation left on the fabric by the reaction with or absorption of foreign substance. General procedure of stain removal Follow the steps …
Brandy: Ingredients, types and brand names. Introduction :- The name comes from the Dutch word (Brandewijn) which means Burnt wine. Distillation of Brandy burning process done by heat. ‘Grape Brandy’ is a mixture of distillates obtained from the fermented juice …
Laundry operation in Hotel In any hotel establishment , a lot of dirty linens accumulates in the various units and departments . It is essential to ensure a continuous supply of linen, which is well laundered, so that operation can …
Guest Expectations at Restaurants Every F&B Associate must have a service mind, quality and attitude to meet the guest expectations (a) EXPERTISE Ability and professional skills (b) FLAIR Ability to serve an order with appropriate flourish (c) SMOOTHNESS In the …
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made from almond paste, coconut. etc. 3. Macedoine: A mixture, usually consisting of vegetables or fruit. 4. Maitre d’hettel butter: A …
