Saturday, November 28, 2009

Group Reservation

Posted by Thakur Prasad Lamichhane at 7:48 PM

In a hotel, a group must comprise of at least 15 paying guests. Group reservation can involve a variety of contacts such as meeting planners, convention and visitor's bureaus, tour operators and travel agents. Group reservation typically involves intermediary agents and requires special care. In an agreement of the group reservation, the discount is given to group sales representative e.g. tour operator, travel agents, group leader, etc. who sale the total tour packsge to clients. The tour package may include airfare, accomodation, food, sight seeing, etc. The amount of discount depends upon the volume of geoups sent and freqency of visitors by sales representative.
The proposed stay of the group must be determined in advance. The group sales representative tentatively blocks the estimated numbers of rooms for the duration intended. A group rate is negotiated between the group and the hotel. To obtain this rate, the group must agree to purchase a certain number of rooms. An advance deposit may be required to guarantee the accomodation.

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Monday, November 16, 2009

Basic Hygiene

Posted by Thakur Prasad Lamichhane at 2:17 AM

Hygiene is the study of health and the prevention against disease because there is a proverb that prevention is better than cure. If good hygiene is not maintained, there is a risk of food poisoning that means there is an effect of bacteria in the food. So, hygiene is the science of maintaining good health.
Types of hygiene:
  1. Personal hygiene: Related to person
  2. Kitchen hygiene: Related to kitchen
  3. Food hygiene: Related to food
  1. Personal hygiene: Personal hygiene is the cleanliness of a person. Careful attention should be paid before handling food because germs and bacteria is found in the body and can be transferred to the things with which the body gets in contact.
  2. Kitchen hygiene: Kitchen hygiene is a very important part of a total hygiene of the kitchen. If any part of the kitchen or kitchen equipments are not cleaned, there is a great risk of food poisoning. So, kitchen must be cleaned with the help of different materials.
  3. Food hygiene: The basic idea of personal hygiene and the kitchen hygiene is to ensure food hygiene. Without hygienic handling of food, we can not imagine hygienic food. And the hygienic environment is required in which the food is prepared.

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Thursday, November 12, 2009

Housekeeping

Posted by Thakur Prasad Lamichhane at 6:43 PM

Hosusekeeping means up keeping of the house, up keep means keeping a clean, comfortable and safe house. Housekeeping department in a hotel is responsible for the cleanliness, maintenance and aesthestic up keep of the property. To make a hotel pleasing to the guests, it is the task of housekeeping to ensure the basic human needs of comfort and security. So, the personal efforts of the department makes in giving the guest the desireable rooms which has a direct bearing on the guest experience and expenditure during their stays.

The concept of housekeeping is simplistic but when one considers a house of several hundred rooms and numerous public areas, the task becomes gigantic. It takes a well organized approach and technical understanding to enable housekeeping to cope with the volume of work. The work performed by housekeeping department is critical to the smooth and efficient operation of any hotel. Housekeeping department is also responsible for every aspect of guest rooms to peovide all the required guest supplies and materials according to the guest request during their stay.

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Job description of waiter/waitress

Posted by Thakur Prasad Lamichhane at 3:38 AM

To take order and serve the food and beverage ordered by the guest and to ensure that proper serve is provided to the guest satisfaction and company standard.

Duties and responsibilities:
  1. Assist the senior waiter in the side station set up and according to his/her order.
  2. To attend the daily briefing.
  3. Responsible for the receiving, greeting and seating of guests.
  4. Remove dirty plates and dishes from the guest table.
  5. Responsible for taking guest order for food and beverage and serving them.
  6. Making KOT/BOT for food and beverage ordered by the guest.
  7. Bussing and crumbing of the guest table when required.
  8. Wiping of cutlery, glasses, plates for efficient serve and stock.
  9. Attentive to guest needs when ordered or required.
  10. Presenting the guest bill, when asked by the guest.
  11. Keeping proper stock of serve equipments in side station.
  12. Seeing off the guest and telling them to visit again in future or hope to see you again soon etc.

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Tuesday, November 3, 2009

Reception at Night

Posted by Thakur Prasad Lamichhane at 3:08 AM

The night receptionist would perhaps the most important person as the recapituation of all the documents is done at night. He is also responsible for updating all records and information of the front office. The responsibilities under night receptionist are:
1. To check all the reservation correspondence for the night shift and see whether reservation slips has been made and follows upon any special instruction for any of the expected guests.
2. Bring out correspondence of the guests arriving next day, attend to any follow ups required in connection with the guests day.
3. Bring out the reservation rack for the next day, commencing at 12 midnight of the night shift.
4. Check the mails for existing guests group and airlines and send them to their respective rooms and also check the mails for the guests expected in the night shift so that they may be kept aside and handed over at the time of their arrival.
5. Collect and handover to the dispatch section any forms required to be sent to the foreigners resistration office.

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Thursday, October 29, 2009

Kitchen safety rules

Posted by Thakur Prasad Lamichhane at 9:56 PM

Kitchen safety rules

As the kitchen has to deal with the continuous running food order of food, this area is always risky. The jobs become more difficult when the limited manpower have to complete large functions. There may be accident in this condition so safety precaution are important for the kitchen crew. They have to follow following safety rules to avoide accdients.
  1. Sleeves of coat should be rolled down while working.
  2. A thick cloth is important for handling hot utensils.
  3. The steam should be turned off before opening steamers.
  4. Careful attention to be paid when cooking deep frying items.
  5. The machines used should be in correct running orders before use.
  6. Gas cylinders should be away from the cooking range.
  7. Make sure that the kitchen floor are clean, dry and should not have any grease accumulated.
  8. Knife handles should be grease free and the blade should be sharp.
  9. Before cleaning, plugs a machines should be extracted out.
  10. Machines should be correctly fitted before use.

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Types of kitchen

Posted by Thakur Prasad Lamichhane at 9:44 PM

Types of kitchen

The career of the kitchen personals is interdependent with the type of the kitchen they are working with. The central interest for the costumers are the type of kitchen and type of menu. Types of kitchen depend on :-
  • Customers
  • location of the establishment
  • size of the establishment
  • choice of the men
  • type of the volume of the business
  • type of service

Following are the some types of kitchen in the catering industry.

  1. Conventional kitchens
  2. satelite
  3. central kitchen
  4. fast food kitchen
  5. show kitchen
  6. experimental kitchen

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