Hotel management notes of Food and Beverage Service of Gueridon (5 semester)
Hotel management notes of Food and Beverage Service of Gueridon (5 semester). Introduction: The definition of the term gueridon is a movable service or trolley from which food can be carved, filtered, flambéed or prepared and served. It is, in other words, a movable side board which has sufficient equipment for the immediate operation in hand; however it should also carry essential equipment in case of emergency for eg crockery, cutlery service gears . The guéridon service itself come in various form i.e. calor gas trolley, specially made for the purpose, a plain trolley or even a small table.
Akshay Soni
Hotel management notes of Food and Beverage Service of BUFFET CATERING (5 semester)
Hotel management notes of Food and Beverage Service of BUFFET CATERING (5 semester). In this pdf you will understand about buffet, types of buffet, planning a buffet etc.
Hotel management notes of front office management of Forecasting Room Availability (5 semester)
Hotel management notes of front office management of Forecasting Room Availability (5 semester). The most important short-term planning performed by front-office managers is forecasting the number of rooms available for sale on any future date. Room availability forecasts are used to help manage the reservations process and guide front-office in effective room management. Forecasting may be especially important on nights when a full house (100% occupancy) is possible.
Hotel management notes of front office management of ROOM POSITION/S (5 semester)
Hotel management notes of front office management of ROOM POSITION/S (5 semester). Room positioning refers to the number of rooms that are available at the front desk for sale .
Hotel management notes of front office management of MANAGEMENT FUNCTIONS (5 semester)
Hotel management notes of front office management of MANAGEMENT FUNCTIONS (5 semester). The process of front office management can be divided into specific management functions. Although specific front office management tasks vary from one hotel to another, fundamental functions are similar in scope.
Hotel management notes of food production of kitchen planning (3/4 semester)
Hotel management notes of food production of kitchen planning (3/4 semester). The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space available. The policy adopted and the space and layout required for the kitchen to carry out that policy will be affected by many factors like, the type of business, whether a restaurant is for resident guests or is open for the public. The type of area it is located in and one type of customer, seasonal
Hotel management notes of front office management of Establishing Room rates/Methods Used to Fix Room rates (5 semester)
Hotel management notes of front office management of Establishing Room rates/Methods Used to Fix Room rates (5 semester).
Hotel management notes of front office management of ADVANCE FRONT OFFICE MANAGEMENT (5 semester)
Hotel management notes of front office management of ADVANCE FRONT OFFICE MANAGEMENT (5 semester). Here you will understand about Guest accounting, Planning front office operations etc
Hotel management notes of front office management of Budgeting (front- office)(5 semester)
Hotel management notes of front office management of Budgeting (front- office)(5 semester). Through this notes you will understand about the definition, importance, stages of budget etc
Hotel management notes of hotel accountancy of Departmental Accounting of 3/4 semester
Hotel management notes of hotel accountancy of Departmental Accounting of 3/4 semester. Department refers to activity centre (profit or cost centre) usually located in the same roof but carrying distinct type of activities.
Hotel management notes of food production of Standard Operating Procedures and Equipment Maintenance (3/4 semester)
Hotel management notes of food production of Standard Operating Procedures and Equipment Maintenance (3/4 semester)
Hotel management notes of food production of cuisine (3/4 semester)
Hotel management notes of food production of cuisine (3/4 semester). Topics Awadhi cuisine Gujarati cuisine Maharashtra cuisine