Security and f and b final

Hospitality mgt

1. Security Each business in the hospitality industry offers some sort of security for their guests and employees. surveillance systems in which cameras the property to monitor the grounds & help ensure guest safety

2. Guest comfort and convenience Dining Television Telephones Internet connections Minibars and hygiene products.

3. Revenue management The yield management program will monitor the demand and supply and recommend T he number and type of rooms to sell for any given day and the price for which to sell each to sell each room.

4. Reservation Central Reservation Systems Confirmed Reservation Guaranteed reservation

5. Communication CBX or PBX In-house communication Guest communication Pagers and radios Voice mail, faxes, messages and emergency centre.

6. Housekeeping & Laundry The largest department in terms of the number of people employed is housekeeping. Due to hard work and comparatively low pay, employee turnover is very high in this essential department. The modern laundry operates computerized washing/during machines and large process.

7. Security A comprehensive security plan must include the following elements : Security officer Equipment Safety procedures Identification procedures

8. Chapter-6 Food and Beverage Operations

9. Food and Beverage Department (F&B) Food and Beverage Department (F&B) is responsible for- maintaining high quality of food and service, food costing managing restaurants, bars, etc.

10. Restaurants Restaurants are places where Food & Drink is served.

11. T ypes of Restaurants All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels .

12. Types of Restaurants Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve.

13. Specialty Restaurants usually have a type of National or Regional Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc.

14. Lounge Their main purpose is to offer Food & Drinks in comfortable and cozy seating in relaxed surroundings.

15. Bar Is a place where drinks are served. Bars ranging from Formal bars to Club Bars, Pubs, Pool, Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more .

16. Discotheque/Nightclub They are outlets where Music and Entertainment takes priority with the Food & Drink.

17. Ball Rooms These are large Function Rooms which are primarily used for Functions and Weddings. Delicatessen Delicatessen or Deli is a place where guests can buy fresh product ranging from Freshly Baked Bread, Fresh Salads, Cakes, and light and healthy drinks.

18. Career in Hotel Industry Apart from the professional degree, the hotel industry places great emphasis on excellent communication skills, good presentation skills, good listening skills, teamwork skills etc.

19. F ood and Beverage server’s responsibility prepare tables or counters for meals greet customers, present menus and help customers select menu items inform customers about daily specials record orders and place them with the kitchen and bar check that customers are enjoying their meals and correct any problems suggest and serve desserts and beverages clean and reset tables Tabulate and present bills for payment.

20. Responsibilities of director of Food and Beverage Leadership Identifying needs. Finding and keeping outstanding employees. Training . Motivation budgeting Cost control Finding profit from all outlet. Having a details working knowledge

21. Food and beverage division organization chart for large hotel

22. Kitchen A hotel kitchen is under the charge of the executive chef in smaller or medium sized properties . This person, in turn, is responsible to the director of the food and beverage for the effective and efficient operation of kitchen food production.

23. The desired outcome is to exceed guest’s expectations in quality and quantity of food, its presentation, taste, and portion size, and to ensure that hot food is served hot cold food is served cold. The executive chef operates the kitchen in accordance with company policy and strives desired financial results

24. Types of Chefs in Hotel Industry Sauce chefs: Who is responsible to prepare sauce, stews, and sautés . Roast chefs: Who roasts, broils, grills, and braises meats . Fish chefs: Who cooks fish dishes . Soup chef: Who prepares all soup.

25. Cold larder: Who prepares all cold foods like salads, cold hors d’oeuvres, buffet food, and dressings . Banquet chef: Who prepares all kinds of banquet foods . Pastry chef: Who prepares all hot and cold desert items . Vegetable chef: Who prepares vegetables.

26. Food operations A hotel may have several restaurants or no restaurant at all; the number and type of restaurants varies as well . A major chain hotel generally has two restaurants: a signature or upscale formal restaurant and a casual coffee shop type of restaurant. These restaurants cater to both hotel guest and to general public.

27. Restaurant manager are general are generally responsible for the following: Exceeding guest service expectations. Hiring , training and developing employees. Setting , maintaining quality standard. Marketing . Banquets . Coffee . In room dining, minibar or cocktail lounge. Presenting annual, monthly and weekly forecast and budget for the food and beverage directors.

28. Bar A bar also known as a saloon or a tavern or referring to the actual establishment, as in pub bar or club bar etc . Bar is a retail business establishment that serves alcoholic beverages, such as beer, wine, cocktails, and other beverages like mineral and soft drinks and often sell snack foods, like crisps or peanuts, for consumption on premises.

29. In a large hotel there are several types of hotel bars Lobby bar This convenient meeting place was popularized when Conrad Hilton wanted to generate revenue out of the vast hotel . Restaurant bar Traditionally this bar is away from the hubbub of the .

30. Pool bars Pool bars are popular at resort hotels where guest can enjoy a verity of exotic cocktails poolside. Minibars Minibars or honor are small, refrigerated bars in guest room.

31. Night club Some hotel offers guest evening entertainment and dancing. Where live entertainment is very expensive.

32. Sports bars: Sports bars have become popular in hotels. Almost everyone identifies with a sporting theme, which makes for a relaxed atmosphere the complements contemporary lifestyles . Casino bars: Casino bars and beverage service are there to keep people gambling by offering low cost and free drinks.

33. Stewarding Department The chief steward is responsible to the director of food & beverage for the following functions: Cleanliness of the back of the house. Maintaining clean glassware, china, and cutlery for the food and beverage outlets. Maintaining strict inventory control and monthly stock check.

34. Maintenance of dishwashing machines. Inventory of chemical stock. Sanitation of kitchen, banquet isles, storerooms, walk-ins/freezers, and all equipment. Pest control and co-ordination with exterminating company. Forecasting labor and cleaning supplies.

35. Catering Department Occasions for celebrations, banquets, and catering include the following: State banquets, when countries leader honor visiting royalty and head of state. National days. Embassy receptions and banquets.

36. Business and association conventions and banquets. Gala charity balls. Company dinner dances. Weddings. Catering may be subdivided into- On –premise Off-premise

37. Director of catering The DOC is required to have a variety of skills and abilities as shown in the following: Technical purpose. Leadership .

38. The most frequent catering events in hotels are followings. Meetings. Conventions. Dinners. Luncheons. Weddings.

39. For meetings, a variety of room setups are available, depending on a client’s needs. The most frequently selected meeting room setups are as follows: Theater style: Rows of chairs are placed with a centre group of chairs and two aisles. Classroom style: 18-inch slim tables are used because participants need space to take notes. It takes about three times as much space as theater style and more time and labor to setup and breakup.

40. Horseshoe style: This type of setup is frequently used when interaction is sought among the delegates, such as training sessions or workshops. The presenter stands at the open ends of the horseshoe with a black or white board, flip chart, overhead projector, and video monitor and projector. Dinner style: Dinners are usually catered at round tables of 8 or 10 persons for large parties and on boardroom style tables for smaller numbers.