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Hospitality Frankfinn Aluva
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Hospitality Frankfinn Aluva

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Hospitality Frankfinn Aluva

Hospitality Frankfinn Aluva

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  • 1. WELCOME
  • 2. ACKNOWLEDGEMENTAny attempt at any level can not be satisfactorilycompleted with out the support and guidance of learned people . I would like to express my immense gratitude to Miss. Priya Joyfor his constant support and motivation that has encouraged me to come up with the seminar . I am also thankful to all other members ofFrankfinn and my classmates who have rendered their whole hearted support to all times for the successful completion of this seminar .
  • 3. GROUP MEMBERS ALBIN PAUL EMILY SABU MEGHA MOHAN
  • 4. Contents Introduction Various Type Of Departments in Hotel Food & Beverage Department Food & Beverages - Branches Restaurant Different Types Of Restaurant Coffee Shop Conclusion
  • 5. HOTEL.A hotel is an establishment that provides lodging paid on a short-termbasis.The provision of basic accommodation, in times past, consisting onlyof a room with a bed, a cupboard, a small table and a washstand haslargely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control.Additional common features found in hotel rooms are a telephone, analarm clock, a television, a safe, a mini-bar with snack foods and drinks,and facilities for making tea and coffee.Luxury features include bathrobes and slippers, a pillow menu,and Jacuzzi bathtubs.The first publicly held hotel (the City Hotel) opened in New York in1794
  • 6. Grand Hotel Prishtina in Pristina
  • 7. DEPARTMENTS IN HOTELS Food and Beverage Department Front Office Department Housekeeping Department Maintenance DepartmentHOTEL Finance Department Safety and Security Department Administration Department Human Resource Department
  • 8. Food and Beverage Department Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc. Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers The largest section of F&B employees are in restaurants and bars, including hotels, resorts, and casinos. F & B deals mainly with food and beverage service allied activities
  • 9. Different Types Of Food & Beverages Department FOOD & BEVERAGE DEPARTMENT RESTAURANT COFFEE SHOP ROOM SERVICE KITCHEN
  • 10. RESTAURANT
  • 11.  A restaurant is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services Restaurants vary greatly in appearance and offerings, including a wide variety of the main chefs cuisines and service models While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there
  • 12.  Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request The modern restaurant originated in 18th century France, although precursors can be traced back to Roman times A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore“ Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion
  • 13. Types Of Restaurant  Fast Food  Fast Casual  Casual Dining  Family Style  Fine Dining
  • 14. Fast Food Fast food restaurants emphasize speed of service Operations range from small-scale street vendors with carts to mega-corporations like McDonalds and KFC Also known as a QSR or Quick Serve Restaurant.
  • 15. Fast Casual Fast casual restaurants usually do not offer full table service, but may offer non-disposable plates and cutlery The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining
  • 16. Casual Dining A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere Except for buffet-style restaurants, casual dining restaurants typically provide table service Casual dining comprises a market segment between fast food establishments and fine dining restaurants
  • 17.  Casual dining restaurants often have a full bar with separate bar staff, a larger beer menu and a limited wine menu They are frequently, but not necessarily, part of a wider chain, particularly in the United States In Italy, such casual restaurants are often called "trattoria," and are usually independently owned and operated
  • 18. Family Style Family style restaurants are a type of casual dining restaurants where food is often served on platters and the diners serve themselves Typically, alcoholic beverages are not sold at family- style casual dining restaurants
  • 19. Fine Dining.Fine dining restaurants are full service restaurants with specific dedicatedmeal courses.Decor of such restaurants feature higher-quality materials, with an eyetowards the "atmosphere" desired by the restaurateur, than restaurantsfeaturing lower-quality materials.The wait staff is usually highly trained and often wears more formal attire.Fine-dining restaurants are almost always small businesses and are generallyeither single-location operations or have just a few locations.Food portions are visually appealing.Fine dining restaurants have certain rules of dining which visitors aregenerally expected to follow often including a dress code
  • 20. COFFEE SHOP
  • 21.  A coffeehouse or coffee shop is an establishment which primarily serves prepared coffee or other hot beverages It shares some of the same characteristics of a bar or restaurant, but it is different from a cafeteria Many coffee houses in the Middle East, and in West Asian immigrant districts in the Western world, offer shisha (Nargile in Turkish and Greek), flavored tobacco smoked through a hookah
  • 22.  From a cultural standpoint, coffeehouses largely serve as centers of social interaction: the coffeehouse provides social members with a place to congregate, talk, write, read, entertain one another, or pass the time, whether individually or in small groups of two or three people A coffeehouse serves as an informal club for its regular members As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks
  • 23. BIBLIOGRAPHY en.wikipedia.org/wiki www.hotels.com www.fnbnews.com
  • 24. Conclusion I am very thankful to the Frankfinn Institute for giving opportunity to take seminar about Hospitality. Its helped us to improve our knowledge about Hospitality. I am extremely thankful to our Hospitality faculty, our guidance, our support Mis.PRIYA JOY to make us learnabout Hospitality. I thank you for making me learn all this .
  • 25. Thank you For your attention

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