English enhancer PPT Frankfinn

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English Enhancer PPT Frankfinn

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English enhancer PPT Frankfinn

  1. 1. English Enhancer Name : Harsh Soni Course : AHTM Batch : R2
  2. 2. I take this humble opportunity to thank the Frankfinn Institute for giving me such a great exposure to the Service Industry. I would also like to thank Ms.Christina Rozario for teaching us the high level English and making us tackle any situation in our future life. Acknowledgement
  3. 3. Contents 1.Hotels 2.Front Office 3.Guest cycle 4.Housekeeping 5.Food And Beverages 6.French Classical Menu 7.Flight Catering
  4. 4. Origin of Hospitality • A 'hotel' or 'inn' is defined by the British law as 'the place where a bonafide traveler can receive food and shelter provided he is in a position to pay for it and is in a fit condition to be received'. Hence a hotel must provide food and lodging to a traveler on payment and has, in turn, the right to refuse if the traveler is drunk, disorderly, unkempt or is not in a position to pay for the services.
  5. 5. STANDARD LAYOUT OF THE ROOM
  6. 6. Functions of Front office Reception Reservation Concierge Bell desk Information Telephone Guest Relations cash Business Centre Travel Desk
  7. 7. Guest Cycle
  8. 8. House Keeping •Housekeeping is the department that deals essentially with cleanliness and all ancillary service attached to that. •The standard plays an important role in the reputation of the hotels. One feels comfortable only in the environment which is clean and well ordered, so cleanliness is important for health foremost also for well being. •House keeping is the department determine to a large extent whether guests are happy during stay and in turn mankind they return to the hotel.
  9. 9. Food & Beverages The Food and Beverage Division is responsible for the dining rooms, restaurants, galleys, bars, cleaning and provisions. The division is run by the Food and Beverage Director. The seating arrangements, service and overseeing of the staff is the responsibility of the dining room manager, or maitre d'.
  10. 10. Types Of Beverages Non-Alcoholic Beverages •Mineral Water •Fruit Juices •Squashes •Syrup •Hot Drinks •Milk •Coffee •Chocolate Drinks Alcoholic Beverages •Fermented •Beer •Wine •Distilled •Rum •Brandy •Whisky •Gin •Vodka •Tequila •Bitter •Liqueur •Aperitifs
  11. 11. Non Alcoholic Beverage • A non alcoholic beverage may be defined as a potable beverage that may satisfy or all of the following criteria: • Refreshing • Thirst quenching • Appetite enhancing • Nourishing • Stimulating
  12. 12. French Classical Menu French English Hors d’oeurves Appetizer Potage Soup Poisson Fish Entrée Entry of Meat Course Releve Main Course Sorbet Rest Course Roti Roast Legumes Vegetable Entremets Sweet Course Fromage Cheese Dessert Fruits & Nuts Café Coffee
  13. 13. Flow chart of a flight kitchen Food Reception Cold Storage Dry storage Food Preparation including thawing Hot kitchen Blast Chillers Chilled storage Hot Kitchen assembly Tray assembly Chilled Storage Hot Kitchen assembly Tray assembly Chilled Storage Dispatch Loading Aircraft
  14. 14. Flow Chart of a flight kitchen The Schedule of Meal plan in flight Hot Breakfast : Between 6.30am To 10.am Hot Snack : Between 10:00am To 12 pm Hot Lunch : Between 12:pm To 2:30.pm Hot Tea : Between 3:00am To 7:00pm Hot Dinner : Between 7:00pm To 10:30pm

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