This document discusses guerdon service, also known as trolley service, where dishes are prepared and served directly to guests on a trolley. It describes different types of trolleys used, including hors d'oeuvre, salad, food preparation, cheese, and liqueur trolleys. Equipment commonly used on trolleys is also outlined, such as flare lamps, gas stoves, chafing dishes, and carving boards. The document stresses the importance of regularly maintaining trolley equipment for efficient performance.
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
When working with large equipment, safety precautions must be observed and proper maintenance and cleaning consistently done. Learn to use the equipment safely by getting proper instruction and reading the manufacturer's instructions. - Culinary Essentials p.126
Basic information on various ovens used in bakery and patisserie department of large scale hotels. brief description about types and other heating tools.
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Controlling the quality of food is important to ensure that consumers consume safe food products and safeguard them from risks associated with contaminated foods. For buyers, it also reduces the risks of dealing with fraudulent suppliers and receiving poor goods. Moreover, it ensures compliance with food laws and regulations, including food safety,.
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
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. INTRDUCTOIN:
This is also termed as trolley service.
Dishes are prepared , curved, dressed , or
flammed on a trolley in front of the guest and
served with service spoon and fork.
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4. Hors d’oeuvre varies trolley
• It displays 10 to 12 varieties of appetizers. The
containers holding appetizers are placed over
ice.
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5. Salad trolley
It has half plates and bowels , under plates ,
containers with prepared ingredients. Salad
dressings and seasonings that are required to
prepare the salads.
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6. Food preparing ,curving,flamed trolleys
These have a gas burner or flares lamp which
is fixed on the trolley to the level of the top
surface. A trolley may have single or double
burner. One burner is used for keeping the
food hot while the other is used for cooking.
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7. Cheese trolley
It has a variety of cheeses , cheese board, and
cheese knife for cutting the cheese , and
appropriate accompaniments for cheese.
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8. Liqueur trolley
It has assorted glasses, measure, ice bucket,
spirit and liqueur bottles, carafes, etc. it may
also have cigar, cigar cutter, and lighter.
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9. The equipment used on a trolley
Flare lamp
gas stove
Chafing dish
Suzette pan
Carving board
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10. Flare lamp
This piece of equipment is operated with
ethylated spirit and has reservoir for fuel, a
wick with an adjustment knob, a chimney, and
a gird.
6 to 8 inches in diameter
8 to 10 inches height
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12. Gas stove
Many establishments prefer gas stove over
flare lamp .the cylinders are placed under the
gas burner in a chamber and connected to the
stove.
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13. Chaffing dish
• It is a container holding hot water on which
food container is kept to retain the temperature
of the food.
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14. Carving board
• Carving of meat and poultry should be carried
out on a carving board and each category of
meat and poultry, a separate carving board
should be used.
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15. Maintenance of the trolley equipment
All the pieces of equipment and tools are
guerdon service should be maintained
regularly for efficient performance.
Clean all parts of the lamps regularly.
Never replace gas bottles near a naked flame.
Check the gas bottles for leaks
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16. Check the length of the wick and make sure it is
trimmed regularly
Do not check the spirit level in the tank of the lamp
near a naked flame
A void overfilling the lamp
It should be handed only by trained staff
Clean pans,chafing dishes,and other equipment
used on the trolley well daily so as to make them
presentable.
Clean cutting,carving,cheese boards well after the
service.
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