An Introduction to Hotel Industry

Preface

Acknowledgement

Contents

“Athithi Dev Bhav” meaning Guest is God, this is the basis which has led to the upbringing of Hotel Industry in India. Treating Guest as God and hence, trying to make him happy (satisfied) has been the main goal of the hospitality industry in the country. However, being hospitable in ancient time can also be explained with the two belief attached with guest.

Hotel has many departments which work together. These departments can be divided under major department and minor department. Under the category of major department we can keep four department of hotels namely front office, housekeeping, food production and food and beverage.

As discussed in Chapter 1, hotel has several department and all the department has important role to play in the proper functioning and success of any hotel. One of the major department, a brief of which is discussed earlier, is front office. This is one of the most visible department in the hotel.

The business of a hotel depends upon the sales of room, food and beverage and to a certain extent other minor services like laundry, health services and other leisure services. Hotels are commercially operated for guests who wish avail services and for the services received.

Cleaning equipment can be both manual and mechanical.

A guestroom can have various status like occupied, checked out or vacant room. A housekeeping personnel should know how to clean the guestroom for satisfaction of the guest.

Public areas in a hotel includes areas such as hotel entrance, lobbies, lounges, elevators, restaurants, bars, banquet halls, corridors, staircases, front desk, shopping arcade, offices, parking areas and leisure areas like swimming pool, health club etc. such areas are generally frequented by guests.

Ever since the evolution of mankind, there was a continuous search for food, be it raw, cooked, processed or assembled. The most important event in the history of mankind and food, was the discovery of fire—and what a phenomena it happened to be. From a hunter, gatherer primitive tribe, we have become a food arranger and presenter.

Kitchen is divided into “Parties” or “corners” for satisfactory organisation of work. The principles of kitchen organisation represent a standard practice of having certain sections and number of staffs in a particular kitchen. Earlier they were called brigades.

Any set of meal that is traditionally cooked within the geographical territory of India and to some extent in Indian sub-continent might be termed as Indian Cuisine. Origin of Indian Cuisine can be dated back to some 6000 BC when Aryans came to India and settled down here and brought the world’s best culinary art with them. Indians now learnt the art of cooking and replaced the words hunters and gatherers from their dictionary.

Every organization has certain objectives and goals and all the departments play important role towards significant contribution in the achievement of predetermined objectives. Thus it becomes imperative for all the employees to understand their position and role they have to play in the accomplishment of department’s objective leading to achievement of organizational goal.

Every organization has certain objectives and goals and all the departments play important role towards significant contribution in the achievement of predetermined objectives. Thus it becomes imperative for all the employees to understand their position and role they have to play in the accomplishment of department’s objective leading to achievement of organizational goal.

Service equipment of restaurant includes furniture, fixtures, cutlery, crockery, glassware and so on. These are the equipment used by the guest and the staffs in the service area. A wide variety of equipment is available in the market to meet the requirements of different types of service operation. The style and quality of equipment reflects the standard of establishment.

There are many ways to provide service to customer.

Menu is a list of dishes that are in offering for sale in a food and service establishment. Any food and beverage outlet whether small or large has menu. This helps the establishment to plan its activities for operation and inform the guest about its stock of items available for them. Menu is the most important aspect of any food and beverage outlet. The menu should include list of balanced and attractive dishes in the meal.

Beverages are potable drinks which have thirst quenching, refreshing and stimulating qualities. It compensates the loss of body fluid due to perspiration, aids in digestion and maintains blood pressure.

Index