Hospitality Seminar - Frankfinn Aluva - Kitchen and room service

2. GROUP TWO
Group Members
 ATHIRA
 NAZRIN
 SAFA
SUBIN

3. CONTENTS
KITCHEN AND ROOM SERVICE
 INTRODUCTION
 MAJOR DEPARTMENTS OF HOTEL
 KITCHEN
 ROOM SERVICE

4. KITCHEN AND ROOM SERVICE

5. I NT RODUCT
I O N Evidence of hotel and the hospitality industry have been recorded
as far back as biblical times when Mary and Joseph arrived in Bethlehem during
the census. As the Bible depicts, Mary and Joseph were refused
accommodations because threr ”was no room at the inn.” Since the beginning
of time,people have traveled for
commersce,religion,family,health,immigration,education and recreation
As cited by Texas Tech University,the word “hospitality” comes from
the Latin root meaning “host” or “hospice.” The university further noted that
the first hotels were nothing more than private homes opened to the public.
Most,unfortunately,had poor reputations. Under the influence of the Roman
Empire,inns and hotels began catering to the pleasure traveler in an effort to
encourage visitors.
The first inn located in America was recorded in the year 1607 and
lead the way with many other firsts in the hospitality industry. The first
publicaly held hotel(the city hotel) opened in New York in 1792. The first
modern hotel (the Tremont) opened in Boston in 1809 and the first business
hotel opened in 1908
From there a surge of hotels flooded American and the rest of the
world with prominent names such as Radisson, Marriot and Hilton.

6. MAJOR DEPARTMENTS OF HOTEL
 HOUSEKEEPING DEPARTMENT
• Lost & Found Department
• Horticulture Department
• Linen & Uniform Room
• Laundry Department
• Tailor Department
 FRONT OFFICE
• Reception
• Reservation
• Business Center
• Concierge
• Information Department
• Cashier & Foreign Currency Exchange

7.  FOOD & BEVERAGE SERVICE
• Inside & Outside Catering
• Pubs & Bars
• Restuarants
• Cafes
• Room Service
 FOOD PRODUCTION
• Bakery
• Cold Storage Room
• Pre preparation Kitchens
• Tandoor Section
• Kitchen Stewarding

8. KITCHEN
 The heart of the hotel is the kitchen
 Guest who visit the hotel for various reasons,for locality,comfort,pricing & especially
for the food they server
 The kitchen plays an important role for the existents & sustenance of the hotel
 Working in a hotel kitchen is interesting,tiring,challenging & even exciting
 Kitchens have turned into somewhat high tech & more convient
 Some kitchens in luxurious hotels are so well equipped & maintain,with freezer
rooms,to separate kitchens for the preparation of cakes,bread & pastry,with all the
novel stoves
 Depending on the size hotels have vary kitchen staff
 Most of the top hotels have an Executive Chef with take care under staffs
 The Executive chef or the Head chef generally will oversee & supervise the
department for the days
 They are expected to work on shift basis as a hotel function 24-7
 Not only preparation, the presentation of the food is also eqully important
 An expected attribute of a chef is creativity & novelty
 They are responsible from the start of the preparation of the food to the final
presentation
 Cleanliness & hygiene is maintain at all times,it is said that the standard of the hotel
could be judged by its kitchen

9. KITCHEN

12. ROOM SERVICE
A room service server may have many
different responsiblities.The servers usally report to a room service manager
while working.They are expected to restoke items,take orders & deliver those
orders to each room at a hotel or lodge.
When the room service servers begins their shifts,they
will most likely have to check in with the manager & then start preparing for
the day.Preparation could include restocking the kitchen with food
items,condiments,and eating utensils.Most hotel servers have a cart to run
the food from room to room which may need to be restocked as well. The
hotel guest will call the room srevice server to place & order. The server will
take the food order hand it off to the kitchen. After the kitchen staff prepares
the food, the server will then place it on the cart and deliver the order to the
correct room.
Once the order is deliverd to the room, the room service
server will go over the order with the hotel guest to be sure it is correct. The
server will also take items off the cart and place them neatly on the room
table. He is usually expected to be polite and build a good rapport with
guests. When guests are done with their food trays, the server is responsible
for picking up the dirty dishes and bringing them back to the kitchen.

13. Room service employees are also expected to keep the hotel
minibars and snack items stocked in each room . If a guest has a special request ,
the server may also have to fulfill those demands as well. The room service server
can also help serve food in the hotel restaurant or bar when it is especially busy.
Servers should also be neat in appearance
and have a pleasant attitude with the customers and the other hotel employees.
Room service employees are often paid an hourly wage or yearly salary and
receive tips from the hotel guests. A fulltime server may be eligible for medical
and other benefits offered by the employer. Server can typically make a good
living if they work hard and please their guests.

14. ROOM SERVICE

16. CONCLUSION
From this topic we just try to speakout
something detail about kitchen and room service section of hotels. A
joyful and high salary jobs are awaiting in this sectors. Wish all of you a
good carrier

17. BIBILOGRAPHY
• www.google.com
• www.wikipedia.com
• www.hotelindustries.com
• www.roomservice.com