Tag Archives: iihm
11
Mar
Attributes of a waiter : Departmental Organisation and Staffing
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By
Amit Kumar
The restaurant staff
is the front-line staff expected to manage, serve and satisfy clients
walking in for food and beverage dining ex...
10
Mar
Classification of Cleaning Agents
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By
Classification of Cleaning Agents
Cleaning
agents are classified according to the principle method by which soil
or stains are rem...
08
Mar
Floor Seals : Cleaning Agents
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By
Floor seals are semi-permanent finishes applied to a flooring to
render it impermeable to protect the surface from dirt, stain and oth...
08
Mar
Polishes : Cleaning Agents
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By
Polishes
are used to give sheen on the surface from which the light is reflected
evenly. They do this by smoothing out any unevenness...
07
Mar
With Maintenance
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By
COORDINATION WITH MAINTENANCE
From Housekeeping to Maintenance
Maintenance Order Slip: It gives the details about the type o main...
07
Mar
Food Pick up Area : Food Service Areas ( Ancillary Departments)
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By
Food
Pick up Area is the area that connects the Kitchen to the Restaurant
from the back-side. This area is an inter link between the ...
06
Mar
Composition, Care, & Cleaning Of Metal
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By
Composition, Care, & Cleaning Of Metal
Hard surfaces are found in various forms, in different areas, in all hospitality establis...
03
Mar
Principles of cleaning, hygiene and safety factors in cleaning
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By
Basic Principles of cleaning in Hotel Housekeeping Department
Regardless of
the type of the hotel or size of the hot...
02
Mar
Ceramics : Composition, Care and Cleaning of different surfaces
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By
Ceramics & Stoneware
These materials are
made from a base of sand and clay and are extremely porous unless a
glaze or seal is ...