Tag Archives: Hospitality Semester 1 notes
07
Apr
Use and care of equipments : Cleaning Organisation
-
By
Amit Kumar
BRUSHES
Brushes should be gently tapped on a hard surface to loosen dust and debris after the cleaning process.Frequent
washing wit...
06
Apr
Use Of Computers In House Keeping Department
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By
Use Of Computers In House Keeping Department
Computers
are now being used in many housekeeping departments for rooms
management, i...
31
Mar
Introduction to the Hotel Industry and Growth of Hotel Industry in India : The Hotel & Catering Industry
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By
Hotels
& the Catering Industry as we know started in the 19th century with
the development of major cities, easier sea travel &am...
29
Mar
Wood : Composition, Care and Composition of different surfaces
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By
They are found in all types of establishment and are used for a variety of reasons:-
AppearanceResilienceCostInsulation
Character...
28
Mar
Cafeteria : Food Service Areas ( F & B Outlets)
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By
Working
class spend most of their active time at their place of work and
perhaps with the exception of dinner, most people eat out of...
25
Mar
F & B Service Equipments: Glassware
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By
F&B service outlet uses a variety of glasses for different types of
drinks. It is the most delicate and expensive of all equipment...
25
Mar
Identifying Housekeeping Responsibilities
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By
RESPONSIBILITIES OF HOUSEKEEPING DEPARTMENT
To achieve the maximum efficiency in ensuring the care and comfort of guests & in th...
22
Mar
Personality Traits of housekeeping Management Personnel
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By
Personnel Attributes
Personnel
attributes of housekeeping staff in the hospitality industry play an
important role. It enhances th...
21
Mar
Use, Care and Storage : Cleaning Agents
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By
Indicate the dilution rate if requiredEnsure all tops are secured and containers are kept cleanStore containers neatly to avoid damage ...