Bsc Notes

Hierarchy in small, medium, large and chain hotels Organizational StructureThe organizational structure of a housekeeping department—whether in a small, medium or large hotel— is depicted using in an organization chart.An organization chart is a schematic...

FREQUENCY OF CLEANING Cleaning tasks may be divided according to the frequency of their scheduling, which depends upon the level of soiling, the type of surface, the amount of traffic, the type of hotel and...

Still Room or a Pantry is a spacious area at the back of a restaurant which fulfills the need of storage space for enormous pots of coffee, tea, milk and sugar mostly EPNS (electro...

A vending machine is an automated machine that provides items such as snacks, beverages, cigarettes etc to consumers after money, a credit card, or specially designed card is inserted into the machine. Various types of food and snack vending machines exist in the...

Toiletries  More and more hotels are opting for toiletry ranges evolved after research and experimentation on the potent healing, curative, and therapeutic properties of herbs, their extracts, and essential oils on the skin and hair,...

A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically...

Grill Room is usually a smaller section in the Restaurant be it a Specialty Restaurant or a Coffee Shop. The whole idea of this area is to promote the showmanship of the Chef. It...

DESIGN FEATURES THAT SIMPLIFY CLEANING Texture: it refers to the surface quality – how something feels when we touch it. Smooth, straight & neat textures collect less dust as compared to rough texture, raised patterns ...