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Showing posts from March, 2019

TOBACCO

                                                                TOBACCO   Introduction Tobacco means a leaf product containing 1% - 3% of alkaloid nicotine (C10 H12 N2) which produces narcotic effect when smoked, snuffed or chewed. And Tabacum is the plant which produces tobacco for the world commerce. And Rustica is also used for making tobacco in different parts of the Europe. Tobacco grows best in warm even climate, tropical or sub-tropical region ( java, Sumatra, Jamaica, Cuba, India etc) on well drained, carefully fertilized soil which reduces weekly moisture form rain or irrigation. HISTORY There are pre-historic evidences that man learnt to smoke before they could write- various cave paintings and clay tablets show it. In 1492, Christopher Columbus, during his voyage to America had witnessed West Indians smoking tobacco in a hollow forked stick. He brought the tobacco seeds to Europe where the farmers grew them for medicinal purpose to rela

Methods of Service Assignment (Room Service)

Methods of Service Assignment   ROOM SERVICE Room service or "in-room dining" is a hotel service enabling guests to choose menu items for delivery to their hotel room for consumption there. Room Service is organized as a subdivision within the Food & Beverage Department of high-end hotel and resort properties. Usually food items which require a lot of garnish are not served in rooms. LOCATION AND EQUIPMENT REQUIRED FOR ROOM SERVICE The room service department in a large hotel is located near the still room, main kitchen, and service elevator. The cabin is equipped with: Room service menu cards Room service kitchen order ticket Status of guests staying Telephone Room List POS (Point Of sale System)       Room service menu card: this card features the names of dishes that are available for room service. The room service order taker refers to this card if necessary when an order is received from room guests. Telephon

MEALS

MEALS Meal is defined as a dish or a set of Dishes had at a specified time of the day.   TYPES OF MEAL:   1) EMT (Early morning tea):- Usually only tea is served at around 6:00 am in the morning though this time may very as per guest needs, sometime biscuits might also be served. 2) BREAKFAST: - The first of meals of the day. Timing is generally from 7:00 am to 11:00am in the morning. Cafe’ simple/The’ simple: When tea/coffee is served without any thing. Cafe’ complet / The’ complet: When tea/coffee is served with continental breakfast. TYPES OF BREAKFAST ARE AS FOLLOW:-   1. CONTINENTAL BREAKFAST 2. AMERICAN BREAKFAST 3. ENGLISH BREAKFAST   CONTINENTAL BREAKFAST   Fruit Juice (fresh/ canned) Bread/ Toast (with preserves and butter) Tea/ coffee   AMERICAN BREAKFAST   Fruit juices (fresh/ canned) Cereals (cornflakes/porridge/oatmeal/wheat flakes) Eggs to order (boiled/ omelette/poached/fried/scrambled) Bread/Toast

SALE CONTROL SYSTEM

  SALE CONTROL SYSTEM A) KOT/ BILL CONTROL SYSTEM Control implies checking at every stage, enables food and drinks to be coordinated with the aim of presenting a correct bill to each guest without delay. In a food and beverage operation, for any food item and non-alcoholic beverage item a kitchen order ticket or KOT has to be made by the F&B personnel and concerned item is provided by the kitchen to the F&B personnel only on presenting the KOT. KOT is the written proof that guest has been served with the item he has ordered. KOT is very important tool of F&B control system. Any food item ordered by the guest is written on KOT. Similarly all alcoholic beverages has to be obtained from the bar is noted down on BOT or the bar order ticket and is presented to the barman and it is only then the barman will provide the waiter with the alcoholic beverage. KOT and BOT are made in 1+3 i.e. one original and three carbon copies. 1.      The first copy