HRM 6: Bar Management and Operations
8:00-12:30 TTh
Bachelor of Science in Hotel and Restaurant Management- 2nd year
King's College of the Philippines
By: Ericka Acebedo
The document provides information on various types of table settings including formal, informal, casual, buffet, and their key characteristics. It also discusses different styles of table service such as French service, Russian service, English service, American/plate service, room service, tray service, and buffet service. The styles of service vary in terms of formality of presentation, level of staff involvement, and efficiency. Formal settings have the most utensils and courses while casual settings are less structured. French and Russian service involve food preparation and presentation at the table while plate service preplates food in the kitchen.
A bar is a licensed establishment where alcoholic beverages are served. It typically features a long counter with bottles and glasses on display behind it. Bar stools or seating are provided. While service is formal, food options are usually limited to snacks. The bar contains a front area where customers order, a back display area showing available drinks, and an under-counter storage and equipment space. Proper planning considers factors like location, size, layout, utilities, hygiene, and necessary equipment.
Tableware includes dishes, cutlery, and glassware used for dining. It can be made from various materials like ceramic, wood, metal, plastic and glass. Tableware includes plates of various sizes for different courses, bowls for holding foods, and glasses for holding beverages. There are also many types of eating utensils like forks, spoons, and knives designed for specific foods or uses, such as fish forks, fruit spoons, butter knives and more. Proper table setting involves arranging the different pieces of tableware for each course or part of the meal.
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
Food and beverage service operating equipmentsLeslie
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
EXAMINING HOW TO ENSURE SAFETY AND SECURITY IN THE HOTEL THROUGH EFFICIENT HOUSEKEEPING OPERATION AND MANAGEMENT.
REDUCE SAFETY RISKS, SAFETY TIPS FOR STAFF, SAFETY TRAINING FOR STAFF, SECURITY ISSUES IN HOUSEKEEPING AND KEY CONTROL PROCEDURES.
Shaking is used to mix drinks containing eggs, fruit juices, or cream using a cocktail shaker filled three-quarters full of ice. Stirring mixes cocktails in a mixing glass with ice cubes to prevent dilution. Muddling crushes fresh ingredients like fruit or mint to extract flavor. Blending is for recipes containing ingredients that don't break down with shaking, using an electric blender and crushed ice. Building pours ingredients into the serving glass in layers or mixed with a swizzle stick. Layering floats ingredients like cream or liqueurs on top of others using the back of a spoon.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
The document provides information on various types of table settings including formal, informal, casual, buffet, and their key characteristics. It also discusses different styles of table service such as French service, Russian service, English service, American/plate service, room service, tray service, and buffet service. The styles of service vary in terms of formality of presentation, level of staff involvement, and efficiency. Formal settings have the most utensils and courses while casual settings are less structured. French and Russian service involve food preparation and presentation at the table while plate service preplates food in the kitchen.
A bar is a licensed establishment where alcoholic beverages are served. It typically features a long counter with bottles and glasses on display behind it. Bar stools or seating are provided. While service is formal, food options are usually limited to snacks. The bar contains a front area where customers order, a back display area showing available drinks, and an under-counter storage and equipment space. Proper planning considers factors like location, size, layout, utilities, hygiene, and necessary equipment.
Tableware includes dishes, cutlery, and glassware used for dining. It can be made from various materials like ceramic, wood, metal, plastic and glass. Tableware includes plates of various sizes for different courses, bowls for holding foods, and glasses for holding beverages. There are also many types of eating utensils like forks, spoons, and knives designed for specific foods or uses, such as fish forks, fruit spoons, butter knives and more. Proper table setting involves arranging the different pieces of tableware for each course or part of the meal.
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
Food and beverage service operating equipmentsLeslie
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
EXAMINING HOW TO ENSURE SAFETY AND SECURITY IN THE HOTEL THROUGH EFFICIENT HOUSEKEEPING OPERATION AND MANAGEMENT.
REDUCE SAFETY RISKS, SAFETY TIPS FOR STAFF, SAFETY TRAINING FOR STAFF, SECURITY ISSUES IN HOUSEKEEPING AND KEY CONTROL PROCEDURES.
Shaking is used to mix drinks containing eggs, fruit juices, or cream using a cocktail shaker filled three-quarters full of ice. Stirring mixes cocktails in a mixing glass with ice cubes to prevent dilution. Muddling crushes fresh ingredients like fruit or mint to extract flavor. Blending is for recipes containing ingredients that don't break down with shaking, using an electric blender and crushed ice. Building pours ingredients into the serving glass in layers or mixed with a swizzle stick. Layering floats ingredients like cream or liqueurs on top of others using the back of a spoon.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
Table Centerpiece and Floral ArrangementRoxanne Anod
This document discusses different types of centerpieces and flower arrangements that can be used on tables, including pleated styles, box pleats, diamond pleats, and different centerpiece examples like flower centerpieces, fish bowl centerpieces, and fruit carving centerpieces. It also covers different arrangement styles for flowers like horizontal, vertical, triangular, crescent, oval, and minimal arrangements, as well as free standing arrangements.
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
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
Here are the key duties and responsibilities of a bartender:
- Prepare and serve alcoholic beverages to customers in a professional and timely manner. This includes mixing drinks, opening containers, and operating equipment.
- Maintain adequate stock levels of alcoholic and non-alcoholic beverages, garnishes, and bar supplies. Perform regular inventory counts.
- Operate point-of-sale systems to process customer payments accurately and efficiently.
- Provide excellent customer service. Greet customers, take orders, answer questions about menu items.
- Ensure customer safety by following responsible beverage service guidelines like checking IDs and not overserving intoxicated patrons.
- Keep bar areas clean and organized. Wash and sanitize
This document provides information on catering and banquet management. It discusses the catering industry, types of catering operations including on-premise, off-premise and mobile catering. It also describes categories of catering such as commercial, welfare/industrial, and transport catering. Specific establishments under each category are listed. The document outlines what catering clients want and the qualities and licenses/insurance needed for a successful caterer.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The Banquet Manager is responsible for overseeing all aspects of the banquet department. This includes discussing function details with clients, communicating event details to other departments, briefing staff, preparing budgets, planning menus at different price points, procuring equipment, developing sales strategies, and recruiting and training new staff. The Banquet Manager ensures the smooth organization and execution of all banquet functions.
This document discusses table setting etiquette and proper table manners. It explains that table setting refers to how a table is arranged for each diner with the proper cutlery, glasses, and napkin. Table etiquette refers to polite behavior at the table, such as waiting for the host to take the first bite before eating, using utensils from the outside in, and signaling that you are done by placing knives and forks at the 3:15 position on the plate. The document provides tips for seating, dining, and finishing a meal according to etiquette standards.
Bartending involves preparing, mixing, and serving alcoholic beverages to customers. A bartender, also known as a barkeeper, barman, barmaid, or barperson, serves alcoholic drinks behind the bar in a licensed establishment. Key bartending techniques include shaking cocktails to properly mix ingredients, straining shaken drinks, stirring to prevent excessive dilution, layering multiple liqueurs, flaming some drinks to enhance flavors, and flairing by flipping bottles for entertainment.
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
This document discusses the various items used in table settings. It describes dinnerware, flatware, beverageware, linens and appointments needed for individual covers and serving pieces. Dinnerware includes plates in different sizes for meals as well as bowls. Flatware consists of knives, forks and spoons. Beverageware comes in footed stemware and unfooted tumblers. Linens include tablecloths, placemats, runners and napkins. The document provides details on appropriate sizes and materials for each item. It also lists an assignment to create a scrapbook or presentation showing examples of these table appointment categories.
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses personal hygiene and safety in the kitchen. It emphasizes that kitchens can be dangerous places if safety rules are not followed. The three main causes of accidents are distraction, haste, and failure to observe rules. Proper uniforms and protective clothing are important to prevent injury from heat, burns, and spills. Personal hygiene is paramount to prevent food contamination, as hands can spread bacteria. Food handlers must wash hands frequently and properly, especially after touching their face or going to the bathroom, to avoid spreading germs.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEBean Malicse
The document discusses principles of food sanitation, safety, and hygiene. It covers key definitions, the importance of food safety, causes of foodborne illness including cross-contamination and time-temperature abuse. It also discusses potentially hazardous foods and understanding microorganisms like bacteria, conditions needed for bacteria to grow, and how to control bacterial growth in food. The primary goals of food sanitation are cleanliness, preventing contamination, and destroying harmful bacteria through proper cooking and handling of food.
Table Centerpiece and Floral ArrangementRoxanne Anod
This document discusses different types of centerpieces and flower arrangements that can be used on tables, including pleated styles, box pleats, diamond pleats, and different centerpiece examples like flower centerpieces, fish bowl centerpieces, and fruit carving centerpieces. It also covers different arrangement styles for flowers like horizontal, vertical, triangular, crescent, oval, and minimal arrangements, as well as free standing arrangements.
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
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
Here are the key duties and responsibilities of a bartender:
- Prepare and serve alcoholic beverages to customers in a professional and timely manner. This includes mixing drinks, opening containers, and operating equipment.
- Maintain adequate stock levels of alcoholic and non-alcoholic beverages, garnishes, and bar supplies. Perform regular inventory counts.
- Operate point-of-sale systems to process customer payments accurately and efficiently.
- Provide excellent customer service. Greet customers, take orders, answer questions about menu items.
- Ensure customer safety by following responsible beverage service guidelines like checking IDs and not overserving intoxicated patrons.
- Keep bar areas clean and organized. Wash and sanitize
This document provides information on catering and banquet management. It discusses the catering industry, types of catering operations including on-premise, off-premise and mobile catering. It also describes categories of catering such as commercial, welfare/industrial, and transport catering. Specific establishments under each category are listed. The document outlines what catering clients want and the qualities and licenses/insurance needed for a successful caterer.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The Banquet Manager is responsible for overseeing all aspects of the banquet department. This includes discussing function details with clients, communicating event details to other departments, briefing staff, preparing budgets, planning menus at different price points, procuring equipment, developing sales strategies, and recruiting and training new staff. The Banquet Manager ensures the smooth organization and execution of all banquet functions.
This document discusses table setting etiquette and proper table manners. It explains that table setting refers to how a table is arranged for each diner with the proper cutlery, glasses, and napkin. Table etiquette refers to polite behavior at the table, such as waiting for the host to take the first bite before eating, using utensils from the outside in, and signaling that you are done by placing knives and forks at the 3:15 position on the plate. The document provides tips for seating, dining, and finishing a meal according to etiquette standards.
Bartending involves preparing, mixing, and serving alcoholic beverages to customers. A bartender, also known as a barkeeper, barman, barmaid, or barperson, serves alcoholic drinks behind the bar in a licensed establishment. Key bartending techniques include shaking cocktails to properly mix ingredients, straining shaken drinks, stirring to prevent excessive dilution, layering multiple liqueurs, flaming some drinks to enhance flavors, and flairing by flipping bottles for entertainment.
Soups are classified into two broad groups - clear soups and thick soups. Clear soups include bouillon and consommé while thick soups are classified based on thickening agents like purées, bisques, cream soups, chowders and veloutés. Soups come from around the world and can include ingredients like meat, seafood, vegetables and fruits. They are served hot or cold depending on the type of soup.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
This document discusses the various items used in table settings. It describes dinnerware, flatware, beverageware, linens and appointments needed for individual covers and serving pieces. Dinnerware includes plates in different sizes for meals as well as bowls. Flatware consists of knives, forks and spoons. Beverageware comes in footed stemware and unfooted tumblers. Linens include tablecloths, placemats, runners and napkins. The document provides details on appropriate sizes and materials for each item. It also lists an assignment to create a scrapbook or presentation showing examples of these table appointment categories.
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses personal hygiene and safety in the kitchen. It emphasizes that kitchens can be dangerous places if safety rules are not followed. The three main causes of accidents are distraction, haste, and failure to observe rules. Proper uniforms and protective clothing are important to prevent injury from heat, burns, and spills. Personal hygiene is paramount to prevent food contamination, as hands can spread bacteria. Food handlers must wash hands frequently and properly, especially after touching their face or going to the bathroom, to avoid spreading germs.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEBean Malicse
The document discusses principles of food sanitation, safety, and hygiene. It covers key definitions, the importance of food safety, causes of foodborne illness including cross-contamination and time-temperature abuse. It also discusses potentially hazardous foods and understanding microorganisms like bacteria, conditions needed for bacteria to grow, and how to control bacterial growth in food. The primary goals of food sanitation are cleanliness, preventing contamination, and destroying harmful bacteria through proper cooking and handling of food.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
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This presentation for all Hospitality Industry Professionals/Students
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for download please mail me at rasrgm@gmail.com
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
This document outlines a research protocol to study hygiene behaviors among school children in rural Vietnam and the role of school-based hygiene promotion programs. The study aims to understand children's hygiene perceptions and practices, factors motivating their behaviors, and how they respond to hygiene promotion activities. It will involve surveys of children, parents, and school staff in Lao Cai province to assess hygiene knowledge and behaviors both at home and school. The goal is to generate insights on improving school-based hygiene promotion programs.
This document discusses malnutrition in India. It states that India is home to the largest number of hungry people in the world, with over 200 million malnourished. Nearly half of Indian children under age 5 are stunted and underweight. Malnutrition contributes to over 50% of child deaths in India and costs the country 2.95% of its GDP annually. While the government has implemented programs to address malnutrition, such as mid-day meals in schools, challenges remain and innovative solutions are still needed to fully tackle this problem.
This document discusses malnutrition in India and proposes solutions. It finds that India ranks poorly on hunger indexes and millions of children die from malnutrition-linked diseases. It measures malnutrition through height, weight, and age assessments. The key causes of malnutrition are identified as lack of hygiene, management issues, food scarcity, poverty, and population growth. Solutions proposed include cultivating high-pH foods, using single-cell proteins like spirulina, increasing hygiene awareness, and implementing bio-sand filters. An implementation plan and estimated costs are provided to produce and distribute spirulina to vulnerable groups. Potential impacts and risks of the solutions are also discussed.
This document discusses different types of bars and bar service. It describes the basic parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar setups and beverage arrangements for banquets. Finally, it provides an overview of bar organization and the roles of bar staff members.
Potentialities and Problems of Rural TourismPedro Cravo
Spatial planning aims to ensure the adequate and sustainable location of activities, balanced social and economic development, and environmental protection through citizen participation. It functions to efficiently use land for economic and social benefit at national, regional, and local levels. At local levels, spatial planning can promote entrepreneurship, support small businesses, and encourage public and private networks through infrastructure development and mobilizing endogenous resources. Rural tourism has potential to preserve culture, environment and diversify economies through job creation and valuing social groups, but requires investment, dynamic management, and maintenance. Partnerships can help by sharing ideas and experiences, reducing promotion costs, and creating a unified brand while encouraging cooperation and training. Recommendations include changing mentalities,
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
This document provides an index for a book about bar management and operations. The book covers topics such as types of bars, menu composition, bar professionals like bartenders and bar staff, procedures for serving different alcoholic beverages, cocktail making techniques, spirits education, bar equipment, service standards, and legal aspects of bar operations. The index lists 26 chapters that delve into these various topics. It also provides contact information for purchasing the full book.
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
Workplace safety and security in the hotel industry involves identifying and minimizing risks to employee health and safety. About 18,000 injury claims are filed annually in the hotel industry. Employers must provide a safe workplace while employees must follow safety procedures. Common hazards include slips, trips, falls, manual handling, hot surfaces in kitchens, chemicals, and moving vehicles. Proper training, hazard identification, protective equipment, and emergency procedures help control risks.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
Project Shakti is HUL's rural development initiative that aims to empower underprivileged rural women through income generation and education. It started in 2001 and has expanded to over 80,000 villages across 15 states, providing over 25,000 women entrepreneurs a sustainable monthly income of Rs. 700-1,000. The program trains women to become sales agents for HUL's products and educates communities on health and hygiene through the Shakti Vani program.
India's tourism industry is growing rapidly and is poised to become a major economic driver for the country. Foreign tourist arrivals and earnings have increased by over 13% and 20% respectively in recent years. Various states across India are developing their tourism infrastructure and promoting different types of tourism, including cultural, medical, and ecotourism, to attract both domestic and international visitors. The government and private sector see tourism as an important source of employment and foreign exchange. If well managed, tourism could boost local economies while preserving environmental and cultural heritage.
This document outlines food and beverage service standards and training plans for various positions. It includes standards for preparing restaurant and bar areas, taking and serving orders, and clearing duties. Specific standards cover preparing sideboards, laying tables for breakfast, greeting guests upon seating and ensuring their breakfast is completed within 30 minutes. The document provides details on what employees must know to competently perform their duties.
This document discusses food safety and foodborne illness. It covers:
1. Food safety is everyone's responsibility and knowledge can help protect from illness. Foodborne illness has many causes and can be prevented through cleanliness and proper food handling.
2. The World Health Organization statistics on foodborne illness which estimates 600 million cases and 420,000 deaths annually worldwide, mostly among children.
3. Food can become contaminated at many points along the production chain from farm to table, including during processing, distribution, preparation, and from sick food workers. Following the four steps of clean, separate, cook, and chill can help prevent foodborne illness.
The document discusses food safety and sanitation. It defines contamination, potentially hazardous foods, and microorganisms that can cause foodborne illness. It emphasizes the importance of personal hygiene for food handlers and proper food storage, preparation, and cleaning/sanitation procedures to prevent cross-contamination and bacterial growth. The Hazard Analysis Critical Control Point (HACCP) system is introduced as an effective food safety management program. Occupational safety signs and their defined colors are also briefly covered.
Food plantation is the good material about the pht they are give good knowledge about the student and hotel management and they are give more knowledge about the public for sanitizer of waste disposal
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
The document provides an overview of food safety and handling procedures. It discusses that 76 million Americans get foodborne illness each year resulting in thousands of deaths. The three major food hazards are physical, biological, and chemical contaminants. Bacteria, viruses, parasites, and chemicals can cause foodborne illness if foods are not properly handled and stored. Proper handwashing, cleaning procedures, temperature control, and personal hygiene are essential to preventing foodborne illness according to the guidelines presented.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
This document provides an introduction to food safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Foodborne illness occurs when food is contaminated during improper handling, preparation, or storage. Common pathogens that cause foodborne illness are Salmonella, E. coli, and other bacteria. Factors like time, temperature, and moisture can allow bacteria to grow. Proper hygiene for food handlers, including handwashing and clean attire, is important to prevent cross-contamination.
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
Here are the key steps to solve this problem:
1) Bacteria typically double in number every 20 minutes at room temperature.
2) In 7 hours there are 7 * 12 = 84 periods of 20 minutes.
3) Each period of 20 minutes the original bacteria doubles. After n periods of doubling, the number of bacteria is 2^n times the original amount.
4) Therefore, after 84 periods of doubling, the number of bacteria is 2^84 = 2,097,152 times the original 1 bacteria.
So the number of bacteria that will grow from 1 bacteria left at room temperature for 7 hours is 2,097,152 bacteria.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
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3. * Hygiene- a condition or practice conducive to the
preservation of health, as cleanliness.
* Sanitation- a state of being clean, health-promoting free
from disease-producing agents, and visible dirt.
* Hazards- any agent (biological, chemical and physical)
that has a potential of causing an adverse effect on
health.
6. *
* These organisms can affect human health,
including infection, intoxication and even
death. Infection occurs when organisms invade
the host and multiply in the body. Intoxication
occurs when bacteria produce toxins that
affect the body.
7. *
* Effective thermal processing used as a kill step (ex: cooking,
pasteurization)
* Use of appropriate process controls:
o
storage temperatures (ex: cooler, freezer)
o
processing parameters (ex: temperature and time for cooking,
water activity during dehydration)
o
adequate cooling system
* Effective cleaning and sanitizing procedures (ex: SOPs)
* Use of food technologies to prevent the growth of bacteria or other
biological hazards:
o
packaging techniques
o
preservatives
o
processing techniques (ex: dehydration)
8. * Contamination- unintentional presence of harmful
substances in food and water.
* Foodborne illness- is any illness resulting from the
consumption of contaminated food, pathogenic bacteria,
viruses, or parasites that contaminate food, as well as
chemical or natural toxins.
* HACCP (Hazard Analysis and Critical Control Point)- An
operational system to select and implement effective
control measures to ensure the safety of a food product.
The main objective of HACCP is safe food.
9. FAATOM (Food, Acid, Time, Temperature, Oxygen, and Moisture)
F Food
There are sufficient nutrients available that promote the growth of microorganisms.
Protein-rich foods, such as meat, milk, eggs and fish are most susceptible.
A Acidity
Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in
conditions with a pH of 6.6-7.5. FDA regulations for acid/acidified foods require that
the food be brought to pH 4.5 or below.
T Time
Food should be removed from "the danger zone" (see below) within two hours, either
by cooling or heating. While most guidelines state two hours, a few indicate four hours
is still safe.
T
Foodborne pathogens grow best in temperatures between 41 °F (5 °C) to 135
Temperature °F (57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in
temperatures that are between 70 °F (21 °C) to 120 °F (49 °C).
O Oxygen
M
Moisture
Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some
pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and
do not require oxygen to grow.
Water is essential for the growth foodborne pathogens, water activity (aw) is a measure
of the water available for use and is measured on a scale of 0 to 1.0. Foodborne
pathogens grow best in foods that have aw between 1.0 and 0.86. FDA regulations for
canned foods require aw of 0.85 or below.
12. * Present a Clean Glass
* Storing Garnishes Safely
* Prepare Garnishes Properly
* Store Food in Food Safe Containers
* Keep Fruit Flies Away
• Clean spills immediately
• Commit to thorough cleanings at the end of the night
• Store liquor, juices and garnishes with lids if possible
* Monitor for Safe Temperatures
* Color-code chemicals and tools.
* Education
* Staff Hygiene
* Cleaning and Sanitizing
13.
14. * Always be clean, tidy and diplomatic.
* Always rinse/wash bar equipment like cocktail shakers and strainers
after use, even between drinks.
* Always wash and dry your hands frequently, especially after contact with
citrus fruit/juices. This helps prevent hand dermititis.
* Look after your hands, especially your fingernails, as these are always in
view. Keep fingernails short, and if using nail polish, use neutral colors.
* Don't smoke or drink while working behind a bar, it is considered
unsanitary and in many countries is also illegal.
* Don't allow a champagne corks to 'pop' on removal, this is of bad taste
and dangerous.
* Handle a glass soda siphon by the plastic or metal part only. The heat of
your hand may cause the glass to shatter.
* Never fill a glass to the brim.