HospitalityAdda

Leadership vs. Management - Hospitality Leadership. Notes by Manish Sharma, Lecturer at Amity School of Hospitality of Amity University, Noida. Other sources: https://www.diffen.com/difference/Leadership_vs_Management LEADERSHIP: Leadership means the ability of individual to influence, motivate and enable others to contribute towards the effectiveness and success of the organization of which they are members.Leaders have to power to motivate people. Leaders are often called Brilliant with great charisma yet they are also often seen as loners and private people. They are comfortable taking risks sometimes seemingly while and crazy risk. Almost all leaders have high level of imagination. MANAGEMENT: Management comprises directing and controlling a group of one or more people as entities for the purpose of coordinating and harnessing that group towards accomplishing a goal. They tend to be rational under control problem solver. They often focus on goals, structures

Food Production Questions Bank on Fats & Oils. Here I will be providing some questions with their answers on Fats & Oils which generally is asked in BHM's Food Production subject. Question 1: Name the two types of Fats? ANS: Lard, Butter Question 2: Name the source of Lard? ANS: Pig Fat is the source of Lard Question 3: Name some uses of Lard? ANS: Lard is used in Pastry and Shallow Frying Question 4: Name the source of Butter? ANS: Cream is the source of butter. Question 5: Name the uses of Butter? ANS: It is used in Saute and Glaze Question 6: Name different types of Oils? ANS: Different types of Oils are: - Coconut Oil - Olive Oil - Mustard Oil - Sunflower Oil - Sesame Oil Question 7: Source/Uses of Coconut Oil? ANS: Coconut. It is used in Frying and South Indian cuisines Question 8: Source/Uses of Olive Oil? ANS: Olives. It is used in International cuisines like French, Chinese, Italian, European etc. Question 9: Source/Us

Preregistration in a Hotel Front Office. In this thread I have provided the notes on the Preregistration process of a Hotel's Front Office. Notes by: Manish Sharma, Lecturer at Amity School of Hospitality (Amity University, Noida). Further explained by myself.  Preregistration process is done for: i) Regular guests who come to the hotel ii) VIP Guest iii) Handicapped guests iv) Special Attention Guest v) Group or Crews Purpose of Preregistration: i) It helps in more effective registration ii) Speedy check-in, less time is consumed during the registration process when most of the things are already done. iii) Time Saving is very crucial because if it takes time then other guests who may be in the waiting line will have to wait more than required. iv) More time for Front Office Assistance to give personal touch in service at the time of arrival. Receiving Guest i) Receive starts with doorman who opens the door, the guest is wished and welcomed. ii) Pr

In Hotel we have various types of keys available given to different level of staff and to the guests, here we have mentioned 6 types of keys that are used in the Hotels although as technology is moving forward new innovations are coming. TYPES OF KEYS: 1. Grand master Key or Grandmaster Key It opens all locks (single or double locks) of all guest rooms. It is used in case of emergency or when the access to the room is prevented. It is held by security in charge, general manager of the hotel and duty management or maybe with the executive housekeeper. 2. Master Key It opens only single lock doors which are not double locked by the guest. It is kept with deputy or assistant housekeeper. 3. Sub Master Key/Section Key This key opens all rooms in a maid section. 4. Floor Master Key It is kept with the floor supervisor and can open all rooms of a particular floor which are not double locked. 5. Individual Room Key It is handed to the guest at the time of check in

Food Production - Types of Beef Cuts & Types of Steaks. The 17 Various Beef Cuts Are: i) Shin ii) Top Side iii) Kump iv) Fillet v) Sirloin steak vi) Wing Ribs vii) Fore Ribs viii) Middle Ribs ix) Chuck x) Neck xi) Silverside xii) Thick Flank xiii) Thin Flank xiv) PLate xv) Brisket xvi) Leg of Beef xvii) Shank 6 Types of Steak Are: i) Blue rare ii) Rare iii) Medium iv) Medium well v) Well done vi) Very well done

Hospitality Leadership - Definition, Importance of Leadership and Role of Leaders. Here we will mention the points of leadership, basically the characteristics of a leader and how he influences his surroundings and the people towards success. NOTES BY: Manish Sharma, Lecturer at Amity University Noida (Amity School of Hospitality) Leaders help themselves and others to do the right things. i) They set directions ii) Build an inspiration iii) Vision and Creating something new LEADERSHIP DEFINITION: Leadership is basically guiding a group or an organization towards a particular goal. A leader is a person who does the following: i) Create an inspiring vision of the future. ii) Motivate and inspire people to engage with that vision. iii) Manage believery of that vision. iv) Coach and build a team and ensures that it is effective in achieving the vision. IMPORTANCE OF LEADERSHIP: Leaders... i) Initiate actions ii) Motivate iii) Provide guidance iv) Creating