Restaurant:-

A restaurant is defined as "an eating house where refreshment and meals may be obtained payment:it is a modern term in english .It was gradully adopted into the english language after 1765 A.D.When Boulanger ,a french man in paris,served soup that he called "restaurant",which in english meant restarative.

Restaurant is a public place where meals and drinks can be found in different cuisine and service style.Its is layout hold account for the feature of its room ,external vistas,internal display and entertainment ,method of food service ,seat arrangements and type of furniture .the designs of table and chair must be considered in term of its total effect.

Hotel management;First phase:-

The first phase of tourism is refers to as the tourism before railways ,which represents the period before 1840A.D.Before the industries revolution travel was primarily undertaken for the purpose of trade and pilgrimage.


In the medieual period (12-17th century) the European had different rotion of travelling.

The layout of a commercial kitchen must be planned around an efficient and systematic flow of foods from receipt of good to the service of meals.The kitchen must ensure a cross over of food and cross -contamination is avolded. Worktop area of the kitchen should be adequate in size for the preparation,cooking and serving process.That is why kitchen should be designed in such a way that the food handlers have all equipment close to hand.But the kitchen staff should not hamper each other by having to cross each other"s track. .

Details concerning hot and cold water supply ,proper drainage,fuet supply point fluorescent lighting and naturals ventilation are important to any well-designed kitchen.Its floor must be built of hards flooring e,g.granite and it must be non-slippery ,impervious,easy to clean ,and resistant to heat damage and stains from food and cleaning agents.Tiled wall up to 5112ft. high from floor level of any kitchen must be considered.Exhaust/extractor fax and hoods should be fitted in correct position.A space of about 4112ft.from heavy equipment is desirable.Aisles must be adequate to enable staff to move safely.

Hotel management:Non-alcoholic beverage:-

Non alcoholic beverage refers to non-intoxicating drinks or soft drinks ,which does not have a bit of liquor content by volume or yeast is not introduced to convert sugar into alcoholic during fermentation. They are soft drinks ,which can be had in the morning,canned or open liquid to night according to the choice and standard.They are bottled ,canned or open liquid to consume in any stage of the meal or without meal.The bottle or can are hygienically packed and sold out in a safe manner e.g.aerated water,mineral water,juice,squashes,syrups.

Non-alcoholic beverage has been sold and consumed by human as per there needs and requirement and no any bar law can restrict its sale as it does not have any intoxicating characters .Therefore,soft drinks can be sold or consumed in any time of the day or night ,and at any stage of the span of life.In catering industries ,the non-alcoholic beverage are essentially provide and served to the customer at break fast ,lunch and dinner with or without meals most people refer juice,lassi,shakes,tea,coffee and hot chocolate at the breakfast time.

Hotel management:Alcoholic beverage:-

Alcoholic beverage is a potable liquid ,which has 2per. to 75percentage liquor content .They are produced by the ,introduction of yeast for fermentation into substance such as cereals fruits ,molasses and plant extract.

Technically,it is known ethyl alcoholic that from as the product of a chemical reaction in which yeast convert the glucose present in the cerels or molasses into alcoholic and carbon dioxide (co2) though there are other reaction taking place at the same time and that also influence the character of the finished beverage .Alcoholic beverage has been divided into three categories are:-

1. Fermented alcoholic beverage
2. Distilled alcoholic beverage
3. Compound alcoholic beverage
   

Hotel management: BEVERAGE

Beverage refers to any type of potable drinks except plains water.The terms beverage has been derive from the catin words "Bever"meaning rest or respond from works .In hospitally terminology it refers to any type of intoxicating and no intoxicating drinks which is hygienically consumed by human ,either to quench the thirst or for enjoyment ,refreshing,nourishment or relaxation ,as per the human need.In catering industries such as hotels ,restaurant,bars,pubs,canteens,either commercials or non commercials ,beverage is an essential liquid product and its sale definitely increase the revenue of any given establishment.During breakfast ,nourshing drinks ,like milks,fruit juice and malted drinks such as bournivita,horlicks,tea,coffee,hot chocolate,etc.go very well.At the brunch lunch ,soft or non alcoholic wine ,spirits and liqueurs are usually consumed for refreshment,relaxation and to stimulation the body.

Hotel management : BEVERAGE:-

Buying and selling of such alcoholic drinks and their quality ,quantity and brand rely upon the estiblishment standard ,policy and type of customer it cater to for e.g.large hotel,restaurants ,and bar provide various local and imported brands in large quantities to there customer who are in a fit position to receive physically ,mentally and economically.However ,small hotel and restaurant and bar only provide more of local and less of important drinks in small quanties by bottle ,glass or pegs.