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A chef is someone who cooks food for other people, usually in a restaurant or hotel. There are different types of chefs, including executive chefs, sous chefs, and pastry chefs. To become a chef, you will need to have a passion for food and cooking. You will also need to be able to work long hours in a hot kitchen. The first step to becoming a chef is to get a high school diploma or equivalent. You do not need to go to college to become a chef, but many chefs have at least some college education. There are culinary schools that can give you the skills you need to be a chef, but you can also learn on the job. After you have a high school diploma or equivalent, the next step is to find a job in a restaurant or hotel. You can start out as a cook or a kitchen helper. As you gain experience, you can move up to becoming a sous chef or an executive chef. If you want to become a pastry chef, you will need to have a passion for baking. You will also need to be able to create beautif...

What is Front Office Voucher? Types of Vouchers in Front Office - Hotel Management Notes Voucher definition: A document detailing a transaction to be posted to a front office account; used to communicate information from a POS (Point of Sale) to the front office. Types of Voucher:  - Visitors Paid Out Voucher - Miscellaneous Charge Voucher - Cash Receipt Voucher - Telephone Call Voucher - Travel Agent Voucher - Commission Voucher - Guest Allowance Voucher - Restaurant/ Bar Check Voucher 1. Visitors Paid Out (VPO): The money paid by the hotel on behalf of guests. Reasons: Payment for taxi Florist charges Postage and courier charges Emergency medical expense  2. Miscellaneous Charge Order (MCO):  It is prepared for miscellaneous services and facilities like laundry, health club, beauty salon. MCO is to be signed by the guest before posting into the guest folio. 3. Cash Receipt Voucher:  It is an acknowledgement that a payment has been m...

What is Front Office Accounting? Types of Front Office Accounts An Account is a form on which financial data are accumulated & summarized. The increase and decrease in an account are calculated and the resulting monetary amount is the account balance. Any financial transaction that occurs in a hotel may affect several accounts. The simplest form an account resembles the letter T Front Office accounting documents typically use a Journal form in non-automated or semi-automated record keeping system that looks like: In hotels, the Front Desk Cashier maintains guests’ accounts and ensures the settlement of the same FRONT OFFICE ACCOUNTING Front Office Accounting system monitors and charts the transactions of guests, non-guests, agencies using the hotels’ services and facilities.  It captures and records guest data during each stage of the guest cycle Functions of Front Office Accounting Creation & maintenance of guest and non-guest accounts accurately. Tracki...

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 ...

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 lugg...

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