1) Maharashtra cuisine uses rice in various forms from steamed rice flour dumplings (modaks) served during Ganesh Puja to delicate rice flour biscuits (anarsa) served during Diwali.
2) Anarsa are light, airy biscuits made by soaking, pounding, and mixing rice flour with jaggery and oil and deep frying the dough into thin rounds.
3) In a typical Marathi wedding banquet, foods are arranged on a thali in a clockwise order starting with seasonings on the left and vegetables, split peas, and sweets on the right.
This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
This presentation covers geographical location , historical culture, staple diet, specialty cuisine, special equipment, 4 course menu and seasonal availability of cuisine Kerala .
this report is described various indian state cuisine which is very authentic and traditional.punjab,gujrat,bengal,bihar,utter pradesh,maharashtra,andhra pradesh etc
Indian cuisine reflects a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Later British and Portuguese influence added to the already diverse Indian Cuisine.
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.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
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
Continuous learning and staying updated with industry trends
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
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.
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
Roti Bank Hyderabad: A Beacon of Hope and Nourishment
Maharashtra Cuisine
1. MAHARASHTRA CUISINE
Bombay may be the capital but pune, much further in land, is its soul. When wheat is
preferred by north and rice in south, maharashtrians eat both but use the rice in different
forms- from steamed rice flour dumpling (MODAKS) served at ganesh puja to delicate rice
flour biscuits (Anarsa) served at diwali.
Anarsa is a light, airy, lacy biscuit with slightly chewy texture and very difficult to make.
First rice is socked for several days, in fresh water each day, and then dried, pounded to fine
flour. It is then mixed with jaggery and little oil and left in a open tin for around 5 days. The
mixture will have a texture of soft dough. The dough is patted into thin rounds on a leaf lined
with poppy seeds and then deep fried in medium hot oil.
In a typical wedding banquet, foods are arranged on thali in a very special order like the
numbers on a clock, the left side is for seasonings, relishes and savories, the rite for
vegetable, split peas ad sweets. At 12o’clock position is the most basic seasoning- salt,
following it on left are the wedges of lemon, a fresh coconut chutney, then 2 fresh relishes
(Koshimbirs) one made with cucumber bits and crushed peanuts-, other with boiled and
mashed pumpkin with ground mustard and yoghurt. Then a sweet and sour mango chutney
and then comes the savories- papadam, sago crisps and a few bhajjas (vegetable fritters)
To the rite hand side of the salt came- Aruchi bhaji another wet. Batata bhaji is popular as a
dry one- potato cooked in cumin seeds, curry leaves lime juice with a touch of coconut and
sugar. Wet one may be brinjal preparation flavoured with Maharashtra’s famous Kala
masala-(contains usually roasted and ground cinnamon, cardamom, sesame, cumin and
pieces of black coconut)
Next comes sweets which include, jalebis, a special kheer made with semolina dough rolled
and cut to resemble rice.
Then placed on a masala bhat/ fried rice with vegetable such as cabbage etc with puran
poli.
The first course is served at 6 o’clock position and may be a small mould of rice with toovar
dal and little pouring of ghee.
The Marathas belonging to working class and agriculture were India’s best warriors. They
have eaten and enjoyed what ever comes in their way. On hunt they marinate quail in
yoghurt; clove and black pepper wrap them in wet clay and put into shouldering fire to bake.
Marathas eat their food hot and unsweetened. Kolhapur is famous for its hot lamb dishes and
villagers around Kolhapur are known to drink up the rogan of the dish. Traveling west from
Kolhapur, one reaches ratnagiri on the konkan coast. This area has a distinction of producing
best mangoes in the world- Alphanso. Maharashtrians only eat fresh mango as a fruit but also
make juice and eat with freshly fried poories and chircoot , a spice similar to Szechwah
peppercorn is used on the konkan coast for the preparation of fish dishes.
Bombay the state capital and also western India’s principal sea port has vibrant blend of
different cultures and food habits. Crawford market which was built in 1871is used for the
sale of fresh products- best oranges from Nagpur, cherries from Kashmir , sweet and sour
2. lichis from Dehradun , ugary baby melon from Lucknow and Alphanso from Ratnagiri. In
spite of different taste, there is one equalizer in Bombay to which everyone succumbs- that is
Bhel-Puri.
The time sun down this favourite snack is made of a tossed mixture of puffed rice , wheat
flour crisps , chopped onion , chopped boiled potatoes , 2 chutneys one is made up of green
coriander and green chillies and another a thick sweet and sour tamarind and dates and lastly
topped with sev, a fine vermicelli made out of chick pea flour.
POPULAR DISHES FROM MAHARASHTRA
TOMATO SAAR: Saar is not exactly soup. They are soupy and eaten with Indian breads or
with rice.
FARAVSI BHAJI: it is a green bean dish cooked with either urad, moong or yellow split
peas. The dish is cooked in a reverse double boiler method- the food is in the bottom pot and
water on top. In result the food is cooked in the minimal water that drips down as
condensation. It is a nutritious protein dish.
BATATA AMBAT: It is a potato dish cooked with tomatoes and fresh coconut,
AROOQ: it is a minced chicken fritter contributed by Iraqi Jews who are settled in Bombay.
KOLHAPURI MUTTON: it is a fiery hot mutton dish, very much liked by mahrattas who
were once the bravest of Indian warriors.
TOMATO PALAK BHAT: rice dish cooked with tomato and spinach.
BHOPLA CHA BHURTA : Tempered mashed ashgourd.
MASALYACHI VANGI : Sliced of brinjal cooked with flavored coconut paste garnished
with green coriander leaves
ARBI CHI BHAJI : Sweet and sour arbi preparation.
BUND GOBI CHI KOSHUMBIRI: Cabbage and mung dal preparation, having strong
flavor of hing.
KATACHI AMTI : It is ground peanut and chana dal preparation, enriched with gram flour,
hing , jaggery and garam masala.
VARAN : Grated coconut and toovar dal preparation
POMFRET MASALEDAR : Pomfret in rich masala
BOMBAY DUCK KABAB: Shallow fried stuffed Bombay duck
MUTTON PULLAO: Rich mutton pilaf
VALCHI KHICHDI: Spicy rice and val / sprouted field beans (whole) preparation
BATATA VADA : Mashed potato balls, coated with besan batter and deep fried.
3. BHEL PURI : Spicy chat preparation made of puffed rice , boiled diced potato, coconut and
tomato, served topped with meetha chutney.
BESAN LADU: Mixture of cooked besan and rava, sweetened with sugar and shaped into
balls
KAJU CHI VADI : Ground cashewnut sweet pudding.
DUDH PAK : Rice kheer preparation
PURAN PULI : Thick sweet breads stuffed with sweet and ground cooked chana dal and
coconut.