Cover up job

“Hotel” or “Inn” is defined by British law as “a place where a bonafide traveler can receive food and shelter, provided he is in a position to pay for it and is in a fit condition to be received.” Hence, a hotel must provide food (and beverage) to travelers, on payment and has, in turn, the right to refuse if the traveler is drunk, disorderly, and unkempt or is not in a position to pay for the Services.

Origin……….
The hotel industry is perhaps one of the oldest commercial endeavors in the world. The first inns go back to the sixth century B.C. and were the products of the urge to travel, spurred by the invention of the ‘wheel’. The earliest inns were ventures by husband and wife teams who provided large halls for travelers to make their own beds and sleep on the floor. They also provided modest wholesome food, thirst quenchers like wine, port, ale, etc. and stabling facilities. Entertainment and recreation and recreation were provided by the host’s wife or his wench. The entire cooking, service and recreation was provided by the husband and wife team and his family.
These conditions prevailed for several hundred years. The advent of the Industrial Revolution in England brought ideas and progress in the business of inn keeping. The development of railways and steam ships made traveling more prominent. The Industrial Revolution also changed travel from social or government travel to business travel. There was a need for quick and clean service. The lead in hotel keeping was taken by emerging nations of Europe, especially Switzerland. It was in Europe that the birth of an organized hotel industry took place in the shape of chalets and small hotels, which provided a variety of services and were mainly patronized by the aristocracy of the day.
The real growth of the modern hotel industry took place in the USA beginning with the opening of city Hotel in New York in 1794. This was the first building specifically erected for hotel purposes. This eventually led to great competitions between different cities and resulted in frenzied hotel building activity. Some of the finest hotels of the USA were built in this era, but the real boom in Hotel building came in the twenties. This period also save the beginning of chain operations under the guidance of E.M. startle. It involved big investments, big profits and trained professionals to manage the business.
The Depression in 1930 had a disastrous effect on the hotel industry. It was felt that the industry would never recover; but the outbreak of World War II brought a tremendous upsurge. This prosperity continued through the war years into the fifties when two new concepts emerged:
(a) Hotels;
(b) International chain operations.
While the growth of motels was restricted to the North America continent, international chain operations spread into all continents. Individual entrepreneurs found themselves crushed in the race of this multi-dimensional, multinational industry, technology and marketing thrust the individual owners could not provide. Individual owners thus merged themselves to large international chains such as Sheratons, Hiltons, Hyatt, Holiday Inn, Ramada Inn, etc. Today’s hotel caters to all the needs and wishes of a guest and we hope the future holds a promise for a further mushrooming of modern hotels. Every hotel, irrespective of size or volume of business, has two major revenue producing areas—rooms and restaurants (and bars).

The later offer food and beverages for sale. In common hotel terminology the services offered in restaurants and bars are referred to as “food and beverage Services”.

IN & OUT

French English
Hors d’ oeuvre-extra dish served as appetizer before ordering a meal.
Pates – paste of meat.
The kitchen is the place where food is prepared. While larger kitchens may have distinctly different sections to deal with various aspects of food preparations, smaller kitchens may have different functions done by a single person.
The main sections in a large kitchen are:
Butcher shop: Here raw meats are cut from wholesale cuts and carcasses into smaller portions of given weight so that they are ready to be cooked.
Garden Manager: The sections where cold dishes such as hors d’ oeuvres, (French word), (extra dish served as appetizer before meal) cold meat platters, salads, galantines, pates (Paste of meat) are made.
Pantry: Source for Sandwiches, fruit platters, juices and shakes.
Bakery and Confectionery: The section which prepares breads, bread rolls, croissants, brioches, cakes, pastries, muffins, cookies, ice-creams.
Hot Range: The main cooking range where all hot dishes are prepared.
Grill : For all grilled items like steaks, fish, chops, etc.
Vegetable preparation : Here all raw vegetables are cut into smaller presentable portions.
Still Room : Tea and Coffee are brewed here. A still is a chamber in which water is continuously boiling. For tea services a waiter may fill the teapot with tea leaves according to portions required and fill the pot with boiling water from still. For a quick turnover of tea, the still may brew tea continuously, at low temperatures. The same applies to coffee services where ground coffee is brewed and instant coffee is placed in coffee pots to which water is added.
Kitchen stewarding : The department is also or wash-up Area.
Responsible for washing soiled services were and subsequently furnishing clean items. The sanitation and hygiene of the kitchen usually come under the purview of the kitchen stewarding department.
Bar : The bar dispenses wine, liquor, spirits, juices, aerated waters, cigars, and cigarettes.

THE MENU

A menu represents the range of food and beverage items offered in a restaurant. When the menu is represented on a card, it is referred to as the Menu card. Great pains are taken in compiling the menu card which should not only be attractive but informative and gastronomically sound as this reflects the quality of the restaurant. In a restaurant there are two different types of menu which are differentiated by the manner in which they are priced.

A la Carte -- Menu in which each food item is separately priced in order to give the guest a choice to suit his taste and budget. The choices offered in various courses are many.

Table d’ hote ---- Menu in which the entire meal is priced and charged, irrespective of whether the guest has the complete meal or not. Sometimes there are choices of individual courses within a completely priced table. A restaurant may offer price table d’ hote menus where a guest has a choice of a meal.

The classical French menu consists of eleven courses. The numbers of courses are restricted in modern times to an appetizer, Soup, main dish and Sweet dish. Coffee may be served after it. A course is a food item eaten at a particular time and sequence during a complete meal.

Cover up job

“Hotel” or “Inn” is defined by British law as “a place where a bonafide traveler can receive food and shelter, provided he is in a position to pay for it and is in a fit condition to be received.” Hence, a hotel must provide food (and beverage) to travelers, on payment and has, in turn, the right to refuse if the traveler is drunk, disorderly, and unkempt or is not in a position to pay for the Services.

Origin……….
The hotel industry is perhaps one of the oldest commercial endeavors in the world. The first inns go back to the sixth century B.C. and were the products of the urge to travel, spurred by the invention of the ‘wheel’. The earliest inns were ventures by husband and wife teams who provided large halls for travelers to make their own beds and sleep on the floor. They also provided modest wholesome food, thirst quenchers like wine, port, ale, etc. and stabling facilities. Entertainment and recreation and recreation were provided by the host’s wife or his wench. The entire cooking, service and recreation was provided by the husband and wife team and his family.
These conditions prevailed for several hundred years. The advent of the Industrial Revolution in England brought ideas and progress in the business of inn keeping. The development of railways and steam ships made traveling more prominent. The Industrial Revolution also changed travel from social or government travel to business travel. There was a need for quick and clean service. The lead in hotel keeping was taken by emerging nations of Europe, especially Switzerland. It was in Europe that the birth of an organized hotel industry took place in the shape of chalets and small hotels, which provided a variety of services and were mainly patronized by the aristocracy of the day.
The real growth of the modern hotel industry took place in the USA beginning with the opening of city Hotel in New York in 1794. This was the first building specifically erected for hotel purposes. This eventually led to great competitions between different cities and resulted in frenzied hotel building activity. Some of the finest hotels of the USA were built in this era, but the real boom in Hotel building came in the twenties. This period also save the beginning of chain operations under the guidance of E.M. startle. It involved big investments, big profits and trained professionals to manage the business.
The Depression in 1930 had a disastrous effect on the hotel industry. It was felt that the industry would never recover; but the outbreak of World War II brought a tremendous upsurge. This prosperity continued through the war years into the fifties when two new concepts emerged:
(a) Hotels;
(b) International chain operations.
While the growth of motels was restricted to the North America continent, international chain operations spread into all continents. Individual entrepreneurs found themselves crushed in the race of this multi-dimensional, multinational industry, technology and marketing thrust the individual owners could not provide. Individual owners thus merged themselves to large international chains such as Sheratons, Hiltons, Hyatt, Holiday Inn, Ramada Inn, etc. Today’s hotel caters to all the needs and wishes of a guest and we hope the future holds a promise for a further mushrooming of modern hotels. Every hotel, irrespective of size or volume of business, has two major revenue producing areas—rooms and restaurants (and bars).

The later offer food and beverages for sale. In common hotel terminology the services offered in restaurants and bars are referred to as “food and beverage Services”.

IN & OUT

French English
Hors d’ oeuvre-extra dish served as appetizer before ordering a meal.
Pates – paste of meat.
The kitchen is the place where food is prepared. While larger kitchens may have distinctly different sections to deal with various aspects of food preparations, smaller kitchens may have different functions done by a single person.
The main sections in a large kitchen are:
Butcher shop: Here raw meats are cut from wholesale cuts and carcasses into smaller portions of given weight so that they are ready to be cooked.
Garden Manager: The sections where cold dishes such as hors d’ oeuvres, (French word), (extra dish served as appetizer before meal) cold meat platters, salads, galantines, pates (Paste of meat) are made.
Pantry: Source for Sandwiches, fruit platters, juices and shakes.
Bakery and Confectionery: The section which prepares breads, bread rolls, croissants, brioches, cakes, pastries, muffins, cookies, ice-creams.
Hot Range: The main cooking range where all hot dishes are prepared.
Grill : For all grilled items like steaks, fish, chops, etc.
Vegetable preparation : Here all raw vegetables are cut into smaller presentable portions.
Still Room : Tea and Coffee are brewed here. A still is a chamber in which water is continuously boiling. For tea services a waiter may fill the teapot with tea leaves according to portions required and fill the pot with boiling water from still. For a quick turnover of tea, the still may brew tea continuously, at low temperatures. The same applies to coffee services where ground coffee is brewed and instant coffee is placed in coffee pots to which water is added.
Kitchen stewarding : The department is also or wash-up Area.
Responsible for washing soiled services were and subsequently furnishing clean items. The sanitation and hygiene of the kitchen usually come under the purview of the kitchen stewarding department.
Bar : The bar dispenses wine, liquor, spirits, juices, aerated waters, cigars, and cigarettes.

THE MENU

A menu represents the range of food and beverage items offered in a restaurant. When the menu is represented on a card, it is referred to as the Menu card. Great pains are taken in compiling the menu card which should not only be attractive but informative and gastronomically sound as this reflects the quality of the restaurant. In a restaurant there are two different types of menu which are differentiated by the manner in which they are priced.

A la Carte Menu in which each food item is separately priced in order to give the guest a choice to suit his taste and budget. The choices offered in various courses are many.

Table d’ hote Menu in which the entire meal is priced and charged, irrespective of whether the guest has the complete meal or not. Sometimes there are choices of individual courses within a completely priced table. A restaurant may offer price table d’ hote menus where a guest has a choice of a meal.

The classical French menu consists of eleven courses. The numbers of courses are restricted in modern times to an appetizer, Soup, main dish and Sweet dish. Coffee may be served after it. A course is a food item eaten at a particular time and sequence during a complete meal.