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Misen & Types of Services - Food & Beverages Hotel Management (BHM) ‘Mise-en-place’ means ‘putting in place’ and the term is attributed to the preparation of the restaurant for ultimate smooth service. To ensure that the restaurant is ready for service, the waiter makes sure that his station has been efficiently prepared for service.  A ‘ station ’ is a section of a restaurant which comprises of a given number of tables  which are attended to by a specific team of stewards/waiters. A ‘station’ is headed by a ‘Captain’. ‘Mise-en-scene’ commonly refers to preparing the environment of the restaurant in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the restaurant should be made presentable enough to accept guests.   Types of Service Silver Service or Platter-to- Plate Service: This type of service is used in fine dining restaurants and sophisticated night clubs. In this type of service the food is put into a

Meals & Menu Planning Food & Beverages Services Hotel Management Study Notes BHM MEALS & MENU PLANNING MENU Introduction Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service A. Origin of Menu Originally the "bill of fare", as it is termed in English, or menu in French, was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before th

Hotel Bell Desk - Luggage Handling, Left Luggage, Luggage Inventory & Functions of Bell Desk  Notes by Manish Sharma (BHM) Amity University Noida BELL DESK Bell desk is an extended arm of front office. As the name suggest it is a small desk/counter in the lobby near the main entrance of the hotel. FUNCTIONS OF BELL DESK LUGGAGE HANDLING UP BELL ACTIVITY : When luggage of the guest is moved from car to lobby and further to the allotted room, the activity is called up bell activity. DOWN BELL ACTIVITY : When the luggage of the guest is moved from room to lobby and further to the car at the time of departure the activity is called down bell activity. TEMPORARY STORAGE OF LUGGAGE Also called “LEFT LUGGAGE” The baggage is collected from room upon request. A left luggage register is maintained in this case and an entry is made in this book. A baggage ticket is used (which has two parts). One part is attached to the luggage

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Types of Recreational - Hotel Management (Tourism and Hospitality) Study Material Commercial recreation has been defined as “recreation which the consumer pays and for which the supplier expects to make a profit”. 1. National Parks National parks have become very popular destinations for travelers. People are visiting these parks in great numbers for various recreational and educational purposes: To experience the natural landscape To see plants and animals in their natural environment To view major sights To learn abut significant battles in the various wars and other significant events from history 2. Theme Parks  Theme parks create an atmosphere of another place and time, and usually concentrate on one dominant theme around which architecture, landscaping, costumed personnel, rides, shows, food service, and merchandise are coordinated. 3. Clubs Private  Private clubs are places where only members gather for social, recreational, professional, or fraternal reason