Tag Archives: Hospitality Semester 1 notes
01
Jun
Floor finishes : Composition, Care and Cleaning of different surfaces
-
By
Amit Kumar
Considerations before choosing a floor:-
Will there be heavy wear?Is area subject to moisture?Does the floor need to be sound barrie...
31
May
Distribution and Controls ; Cleaning Agents
-
By
Issuing of the cleaning agents can be done in the following ways:
Requisition:
each peripheral storage area will have a requisition...
26
May
The Role of Housekeeping in a Hospitality Operation
-
By
The
Housekeeping department takes pride in keeping the hotel clean and
comfortable, so as to create a ‘Home away from home’. The aim ...
23
May
Duties and Responsibilities of Housekeeping staff
-
By
Duties and Responsibilities of Housekeeping staff
1)Executive Housekeeper/Director of Housekeeping:-
The
executive housekeeper r...
23
May
Wall finishes : Composition, Care and Cleaning of different surfaces
-
By
Wall covering and finishes may be decorative as well as functional. The primary consideration for wall covering, though, should be the...
22
May
Specialty Restaurants : Food Service Areas ( F & B Outlets)
-
By
A
catering establishment which offers a particular cuisine like Indian,
Japanese or French etc, in a hotel. These restaurants in a ho...
20
May
Kitchen Stewarding : Food Service Areas ( Ancillary Departments)
-
By
What is Kitchen Stewarding ?
Kitchen stewarding is the backbone of any restaurant. A kitchen steward would be responsible for ...
20
May
Plastic : Composition, Care & Cleaning of different surfaces
-
By
Types of plastic:–
Thermosetting PlasticThermoplastic.
Thermosetting Plastic
These
are strong, hard plastics and not softened...
20
May
Housekeeping Department Hierarchy in small, medium, large and chain hotels
-
By
Hierarchy in small, medium, large and chain hotels
Organizational StructureThe
organizational structure of a housekeeping departmen...
19
May
Frequency of cleaning daily, periodic, special in Housekeeping
-
By
FREQUENCY OF CLEANING
Cleaning
tasks may be divided according to the frequency of their scheduling,
which depends upon the level o...