Hospitality Frankfinn Aluva


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Hospitality Frankfinn Aluva

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Hospitality Frankfinn Aluva

  1. 1. WELCOME
  2. 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 .
  4. 4. Contents Introduction Various Type Of Departments in Hotel Food & Beverage Department Food & Beverages - Branches Restaurant Different Types Of Restaurant Coffee Shop Conclusion
  5. 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accommodation, in times past, consisting onlyof a room with a bed, a cupboard, a small table and a washstand haslargely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control.Additional common features found in hotel rooms are a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. 6. Grand Hotel Prishtina in Pristina
  7. 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. 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
  10. 10. RESTAURANT
  11. 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. 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. 13. Types Of Restaurant  Fast Food  Fast Casual  Casual Dining  Family Style  Fine Dining
  14. 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. 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. 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. 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. 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. 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. 20. COFFEE SHOP
  21. 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. 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
  24. 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. 25. Thank you For your attention