Hotel management: Kitchen:-

In culinary terminology ,the term food preparation and control refer to make the ingredients ready for preparation and cooking at the required quantity and quality simultaneously .This is a vital units ,which is structurally defined as the sub-department of food and beverage department nue in the hotel industry from the commercial view point ,it contributes major reveinany catering business.

It is one of the largest areas of food and beverage department comprising of various kitchen and their sections.The numbers of kitchen ,manpower and work officiency depend upon the size and type of the hotel,and the types of meal and service to be catered.there may be continental ,oriental,indian,italian,mexican etc. kitchen including ancillary sections. e.g.cold kitchen,butchery,still room,service areas etc .However ,this sub-department products the food that adopts the system of prepartion and controls,from the receipt of food supply to service of prepared food to the customers.

Hotel management :Evolution of tourism:-

The gradual change and development of an idea ,situtation or object is referred to as evolution .Hence,evolution of tourism refers to the gradual development of the tourism activities from the past to present and perhaps it will continue in the future too.

Since,the beginning of human civilization in the world;travelling has been an on going event.The early man travelled for hunting and food gathering.Later,as society evolved ,travelling become prominent but become limited to trade ,pilgrimage,studies,migration,royal affairs and exploration rather than for pleasure and entertainment.

Hotel management ; wine;-

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Wine is a potable alcoholic beverage obtained from the fermented juice of fresh grapes .The fermented takes place in the district of origin according to local tradition and practice .The art of wine making is a very old one.Archaeologists claims to have discovered the evidences of the art of wine making dating back to the cultivation of vines. The characteristics of particulars wine are the result of the grapes /vine varieties grown in the vineyard.The species that produces graves suitable for wine production are known as 'vitisvinitira '.All varieties of vines planted in europe have evolved from the species through cross breeding ,to suit local soil and clims.

The favourable climatic conditions prevail in two main wine-producing cones that lie between latitudes 50d.s n to 30d.s s of the equator .Three quarters of the world's wine is produced in europe and just under half of it in european community.Italy in the world's largest producer of wine whereas the world class wine is produce by france. Next in the order stands the former soviet republic,argentina,spain,usa,germanyand australia.

Factors that influence the quality of wine are:-

• Climate
• Nature of soil
• Vine family and species
• Methods of cultivation
• Chemicals composition of the grapes
• Yeast and fermentation
  
• Skill of the wine maker
• Methods of wine making
• Ageing and maturation
• Storage temperature
• Mode of transportation
  

Hotel management:spring cleaning:-

Spring cleaning denotes through/complete cleaning of a given area or an object .it is carried out in regular intervals based upon the use of an area.Usually spring -cleaning is appropriate to carry out during slack seasons when the business is low.The flow chart of spring -cleaning of a guest room are as follows:-

1. Ascertain the room to be spring cleaning .Co-ordinate the front office in time and block the room.
2. Inform all the co-coording department and sections such as civil,plumping,carpet shampooing,electrical,electronic and pest control.
3. Place the furniture at convenient position of the room and cover it with discarded linen if required,send the furniture for necessary repairs and mending.
4. Roll away the carpet and arrange for stain. Treatments and carpet shampooing once the carpet is removed arrange for pest controls in the underlay.
   

Hotel management:Meaning:-

HOTEL MANAGEMENT

Hotel management there is nice unit of different type of different sectors such as :


In college 11 class student are study about ;-

• Tourisim industry:- there is learn about, meaning of tourisims,type of tourisim, component of tourisims,rafting,treaking, mounting, etc.
• House keeping:- meaning of house keeping,bed making procedure ,
  
• Front office:-meaning of front office,
  

Hotel management ;DEPARTURE ROOM CLEANING:-

Departure room is the one of ,which had been occupied the previous night and has been vacanted
on the current days.A room attended usually attend a departure room after attending the vacant rooms.The step by step procedure of departure room cleaning:

• Ensure that the rooms doesn't have aDND cards on the doorknob or it is n't double locked.
• Always knock the door with the knuckle of the index finger and announce "housekeeping "in spite of the fact that it is a departure room.
• Open the door,switch off the air -conditioning and open the window and curtains.
• Check for anything left or lost by the guest and any fatal damage or theft of hotel property.It found report the matter to the floor supervisor concern authority.
• Check for any maintenance requirement and report the same to housekeeping controls desk.
• Remove soiled food trays and trolley ,empty ashtrays and trash in the trash hamper.
• Remove soiled linen from bedroom to bathroom by shaking each one of then individually to ensure that no guest valuables are trapped within the fold.
• Take fresh linen and make the bed by following the bed making procedure .
• Disinfect the mouth piece of the telephone with a disinfectant.
• Clean the entire surface in single circular motions with a dry lint free duster.
• Disinfect the bathroom always put a w/c band on the w/c to indicate that it has been properly disinfected for the guest personal use.
• Replace3 stationery and guest room supplies as pre-sucribed by the management.

Hotel management: Hotel Management:-

1. Cleaning: Cleaning any surface of the hotel building and furnished is a sequential task that needs great deals of efficiency techniques and effort .Cleaning is an essential preliminary tank of an area that deals with the dust,dirt,debris,pests and germs,so as to make enviroment hygienic and safe.

• Methods cleaning surface:

1. Sweeping: it is a preliminary stage of cleaning floor surface it is done on daily basis.
2. Dry dusting: this is a method of cleaning used remove dust from dry and smooth surface .it is a normally completed on daily basis.
3. Damp dusting: this method is also carried out on daily basis.it is a used to remove dust from non-porous furniture ,fittings and shelves that can be cleaned by a moist methods.
4. Mopping: it is usually a daily task with the exception of kitchen where sailed floors are normally cleaned at the end of each work shift.
5. Scrubbing: these methods are usually processed on weekly or periodic basis.this will remove dull scuffmarks and keep the bard floor surface apper shiny and clean