This document summarizes the various food and beverage sections found in hotels, including: the coffee shop, which operates 24/7 and serves breakfast, lunch, dinner and snacks; restaurants, which serve meals and offer entertainment; room service, which provides in-room dining around the clock; banquets, which cater to large groups; bars; roof top bars; outdoor catering; lounges; specialty restaurants with theme-based menus; discotheques; and night clubs/pubs. The coffee shop handles the highest volume of guests, especially at breakfast, while maintaining rapid table turnover. Room service involves taking food orders by phone and delivering meals to guests' rooms.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
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This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
What is Food and Beverage Department
▪ One of the department in hotel which is serve for food and beverage during the guests stay...
▪ The largest department on board comprising of various area working together to cater our guest’s food and beverage needs.
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
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Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
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The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
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CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
Food and bevarage sections in hotels
1. FOOD AND BEVARAGE SECTIONS IN
HOTELS
DESINGED BY,
MR.P.SURESH,
LECTURER
SECTIONS OF FOOD AND BEVARAGE SECTIONS IN HOTELS
2. A. Coffee shop
B. Restaurant
C. Room service
D. Banquets
E. Bar
F. Roof top bar-be-cue
G. Out door catering
H. Lounge service
I. Speciality restaurants,
J. Discotheque,
K. Night club/pub.
3. COFFEE SHOP
It is the main dinning room of lodging properties
It is perhaps the largest restaurant also
All popular international food is being served.
Italian,American,Mexican,Chineese,cuisines are served.
4. Main concepts of coffee shop
1. It is open for 24 Hours.all 7 days a week,and 365 days in a year.
2. It attracts guest from in house and walk in guest.
3. Breakfast,lunch,dinner,evening tea,Snacks,Mid night snacks menu are served.
4. It takes the maximum load of guest during breakfast service, next to room service
5. Coffee shop elaborate staffing and planning.
6. .It is a non stop operational area for guest food and beverage service with specific
timings.
7. The service has to be prompt and food should be the main consideration for the
guest as there is no entertainment or any oter attraction.
8. The table turn over or repeat guest on the same table is often so rapid that the
large number of covers be ready for replenishment.
9. The cutlery and crockery inventory should be fairly high.
5. Restaurants
Restaurants are public premises where meals or
refreshments are served example breakfast,lunch,and
dinner and evening tea ,high tea,beverageslike soft
drinks, wines and spirits.
They also have entertainment facility like live music
gahzals,dance floor, live band, spot singer, casino games,
food festivals, cultural evenings, fashion shows etc.
Restaurant has specific timings for each sessions.
It can be open from 11.oo am to 11.oo pm.
7. IN-ROOM DINNING.
This is an important branch of catering in a hotel which
handles the food and beverage requirements of the guest in his
own room.
This section is normally situated near the main kitchen.
The menu is multi-cuisine and service is carried out round the
clock.
The guest will place the food orders via telephone.
The order taker will note down the food and beverage orders
in ROOM SERVICE CONTROL SHEET.
K.O.T. will be raised as per the items ordered by the guest.
8. The waiter will place the order in the kitchen, meanwhile the food is ready
the waiter will set the tray will all necessary cutlery and crockery.
Once the food is ready the waiter will carry all the food items along with
the bill.
Knock the guest room gently by announcing ROOM SERVICE
SIR?MADAM.
Seek the permission of the guest before entering the room.
Check with the guest for the service of food,normally guest don't ASK
FOR ANY ASSISTANCE.
ASK THE GUEST FOR CLEARANCE OF THE TRAY AND TIME.
GET THE BILL SINGED BY THE GUEST NAME AND SIGNATURE.
Deposit the bill to room service cashier, for necessary posting .
Do not forget to clear the tray if not it will lead to bad impression of the
hotel QUALITY SERVICES.
9. BANQUETS
•In a hotel this section caters for large PARTIES, CONFERENCES,
•WEDDING PARTIES BIRTH DAY PARTIES, GET TOGETHERS,
•Catering for large groups.
•Minimum no of PAX NOT LESS THAN 15 nos.
•Usually BUFFET ARRANGEMENTS.
•So that it can cater for GROUPS.
•The MENU will be decided by the guest.
•Fixed menu,the charges will depend on veg,non-veg items in the menu
•The guest must pay for no of pax confirmed.
10. PERMIT ROOM (BAR)
•All big hotels will have independent bar with sufficient comfortable seating
arrangements.
•The bar will have counter,
•With high stools.
•Thai bar will handle other services as lounge services, swimming pool
service, dispense bar, disco- theque etc.
11. The bar man acts as a host.
He is not only showman but also friendly, well mannered
,skillful.
The kind of liqueur available must be meticuiously
displayed.
Sufficient safety and security measures available as this
is most vulnerablewhen the guest in inebirated condition
play a double role and spoil the show.
All hotels provide SALADS AND PAPPADS,OTHER
SNACKS AS COMPIMENTARY.
13. ROOF GARDEN RESTAURENT
This section opens in the evening till the late night.
The timing is usually 07.00 pm to or early morning
03.00 am.
All kind of liquor ,cocktails,tandooti snack items and
dinner will be served.
The roof is open to the sky.
The table arrangements will be very casual,relaxing
with scenic beauties and attractions.
Candle light dinner with live bands.
14. OUT DOOR CATERING
This sections caters for clients at their own places
like house, offices, any private parties,etc.
The hotel will provide all the facility to satisfy
customer for the arrangements of the party.
It could be formal or informal setup.
The staff will carry all the cutlery and crockery, table
and chairs, linen, equipments for the function.
The menu will be decided by the guest.
The rates are 20% high comparatively to meet the
transportation charges labour cost etc.
15. LOUNGE SERVICE
All beverages served to guest in the lounge.
Relaxed environment.
Evening tea and snacks are being served.
Lounge manager supported with waiters for guest
services.
16. SPECIALITY RESTAURANTS
•These restaurants are based on a particular theme.
•Example mughalai,chineese,indian restaurants.
•The menu is based on the theme of restaurant.
•The prices will be moderately expensive.
•The ambience should be as per the theme.
•It will attract mainly foreign tourist,
•The furniture's, fixtures,
•Cutlery,crockery,glassware should resemble the theme.
•The staff uniform will also resmble the theme.
•The menu will also a replica on the theme.
•The ideal timings are 12 noon to 03.00pm and 07.00 pm to midnight for dinner
18. Discotheque is a place where men and women of
younger age group go to relax by workouts.
Fast dancing and loud music with lighting effects.
Often colorful anchor called disc jockey who would
continuously entertain the audience by his lucid
comments.
The liquor flows freely,they dance more.
Food menu is nominal.
Bouncers are necessary to avoid unwanted guests or
who create nuisance.
19. NIGHT CLUB/PUB
Successful industrialist professionals of middle age
are the clients.
Candle light dinner with live music, dancing floor,
and beverages are the main attractions.
Plenty of expensive wines and spirits are stored.
The sommelier (bar waiter) will produce exclusive
cocktails for couples,during romantic atmosphere.
Floor shows by celebrated artists are also organized.