The document discusses the various types of equipment and items needed for food and beverage service operations and their maintenance. It covers furniture, linen, crockery, glassware, tableware including flatware, cutlery and hollowware, disposables, and miscellaneous equipment. Proper maintenance of these items is important for restaurant operations.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
Banquet organization structure mba ttm.pptxPankaj Chandel
Banquet department uses various pieces of equipment that are necessary to conduct different types of functions. While booking the function, the banquet manager or in-charge should discuss with the host and find out the facilities required and make the host clear what are the facilities available free of cost and what will be provided with extra charges. The banquet department has a store room which is used for storing the banquet equipment. It should be remembered that these equipment occupy the function space. More the equipment in use, more the space utilized. Facilities may be outsourced if they are unavailable in the property.
Factors Affecting Hotel Room Tariff
Establishing The End of the Day
Fixed check-in/chek-out bais-24hrs,night bais
Room rate Designations
MEal plans
Room Tariff card,broucher and its importance
Room tariff fixation-cost based ,Rule of thumb vs Hubbart formula and competiton based ,market based and demand based
Room Designations
Types of Rooms
Room Configurations to suit guest preferences
Numbering of rooms
Room status reconciliation
Room status codes, Discrepancy report.
Glossary of Front Office Terms
Reservation in the hotel industry is defined as ‘blocking a particular type of guest room (e.g., single room, double room, deluxe room, executive room, suite, etc.), for a definite duration of time (i.e., number of days of stay), for a particular guest’.
Guest name and surname
Guest address and telephone number
Company affiliation (if applicable) Expected arrival date
Planned departure date or length of stay
Required room rate Required room type
Room number
Method of payment
Special requests
Signature
Functions Areas of Front Office. (Front of the House and Back of the House Activities)
Different Sections & Layouts of front office and their importance
Co- ordination of front office with other departments
Equipments used in Front office.
Hospitality industry—its origin and growth.
Travel and tourism—their evolution, importance, and related industries.
Evolution and growth of the hotel industry in the world and in India
Classification of Hotels.
Need for organization.
Vision,mission,objective,goal & strategies.
Major departments of Hotels.
Major and minor revenue generating departments
Procedure for receiving message on telephone and in person
paging and types of paging a guest
Handling guest room key cards
Processing of key cards
Handling guest mail
Wake up call
procedure of room change
Guest complaints and types
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
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In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
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Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
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For more information, visit-www.vavaclasses.com
2. FURNITURE
THESE ARE USED TO
SET UP THE ENVIRONMENT
IN THE RESTAURANT.
WHERE PEOPLE CAN HAVE
THEIR MEALS BY OREDERING.
EG:TABELS,CHAIRES,SIDEBOARDS,
ETC………
2www.indianchefrecipe.com
3. LINEN
LINEN IS NOTING BUT CLOTES OF
DIFFERENT SIZES AND COLERS WHICH
ARE USED ACCRODING TO THE
FURNITURE SIZE
EG:TABLE CLOTH,NAPKINS,
BUFFET CLOTH ETC………
3www.indianchefrecipe.com
4. CROCKERY
THESE ARE CHINA WERE
WHICH ARE OF SYRAMIC.
IN WHICH FOOD AND
OTER ITEMS SERVE.
EG:QUARTER PLATE,HALF
PLATE,FULL PLATE,SOUP
PLATE ETC….
4www.indianchefrecipe.com
5. GLASS WARE
THESE ARE COMMONLY
USED IN BARS FOR SERVING
ALL BEVERAGES
EG:WATER GOBLETS,BEAR
MUG, CHAMPAGNE TULIP,
HIGH BALL, ETC………..
5www.indianchefrecipe.com
6. TABLE WARE
these are used for serving and
EATING FOOD AT A TABLE
TABLE WARE SUB DIVIDED INTO
THREE PARTS
FLATWARE
CUTLERY
HOLLOWWARE
6www.indianchefrecipe.com
7. FLAT WARE
THESE ARE NOTHING BUT
THE CUTLERY WHICH ARE
PLACED IN A FLATWARE
EG:SPOONS,FORKS,ETC…….
7www.indianchefrecipe.com
9. CUTLERY
SHARP TOOLS MADE OF
METAL THAT ARE USED FOR
CUTTING THINGS
EG:KNIVES,FORKS,ETC………
9www.indianchefrecipe.com
10. HOLLOW WARE
These are vessels which
Are used to carry food items
To the table for serving
Eg:coffee pots tea pots
Water jugs etc…..
10www.indianchefrecipe.com
12. DISPOSABLES
These are used instead of
The equipments which need
To be washed easily disposable
And it decrecess the man
Power
Eg:paper napkins, disposable
Plates and cups etc……..
12www.indianchefrecipe.com
