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UNDERSTANDING THE HOTEL BUSINESS  The Service Culture The hotel industry grew and flourished through the centuries by adapting to the chang￾ing social, business and economic environment that marked human progress . During modern times, these stages have been labeled for easy reference. The 18th century was the agricultural age; the 19th, the industrial age. The 20th century has been the age of service. The sale of services, such as medicine, banking, education and hotelkeeping, has outpaced the manufacture and distribution of goods. The 21st century has opened with that same service culture even as it launches what is likely to be the age of technology. A Cyclical Industry Hotelkeeping is a cyclical industry that closely follows the nation's economic phases. Wide swings carry the hotel business between peaks of exceptional profits and troughs of out￾right distress. Unfortunat ely, the industry both lags the general recovery and precedes the start of the decline . This rollercoaster

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This a chefs special  menu for the day.

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Address: 12, Ezebunwo street, Obiwali-Rumuigbo , Port Harcourt Rivers, Nigeria Feb 16, 2016 CELL: (+234) 08143982023 Email:john.gembi@gmail.com THE MANAGER/HUMAN RESOURCES Dear Sir/Madam, APPLICATION FOR EMPLOYMENT AS A CHEF I wish to apply for the position of a Chief Cook in your establishment. Am a boy of 29yrs of age who is willing to take professional challenges, am ready to accept any proposal from your company, and will always abide by the rules and regulations governing your institution. Please find the attached copy of my C.V for your perusal, hope my Application would meet your kind consideration. THANK YOU! Yours Faithfully, Sign: John Gembi Nyamekye DATE: Feb, 2016

Ingredients 2 lightly packed cups pitted dates (about 20, 11 oz. total) 2 Tbsp. coconut oil 2 tsp. vanilla extract Generous pinch of salt 8 oz. dark chocolate (at least 70%), chopped 1/3 cup almond butter Coarse sea salt flakes, such as Maldon, optional Preparation 1.  Place dates, 1 Tbsp. coconut oil, vanilla and pinch of salt in a food processor and pulse until blended and just some small pieces remain. With machine running, drizzle in 1 Tbsp. hot water. Continue to mix, adding more hot water if needed, until a smooth paste forms. Be careful not to add too much water; you want the caramel to be soft and supple but not too runny. 2.  In a double boiler over simmering water, melt chocolate with remaining 1 Tbsp. coconut oil until smooth. 3.  Fill 14 cups of a mini muffin tin with paper or foil liners. Spoon 1 tsp. melted chocolate into a muffin cup, spread with a small brush or the back of a spoon so chocolate covers bottom and most of the sides. Repeat with remaining muff

hotelguru Different Type of Utensils used in BAR's and Lobby Lounges  BAR staff must use a wide range of equipment items that help them to mix each guests drink efficiently, expertly and seemingly effortlessly. It is crucial to have right utensils and equipment's in bar which meet the requirements and expectations of the guests, as well as applicable operation in the BAR counter. Bar Utensils and  Equipment's Bar Floor Mat  Floor mats are put on the bar floor for hygienic reason and also to reducing breakage from accidental droping of glasswares   Work Table Rubber or Plastic Mat Placed on bar work table    Bar Caddies  Used for Holding Cocktail Napkin, Straws, Stirrer and Coasters. Bar Condiment Caddies For keeping all cut fruits and garnish which are used for making cocktails and mocktails.  Liqueur Speed Rail Kept on the side of bar work table for holding frequent using spirits and liqueurs.

hotelguru Check list for purchasing F&B service equipment In order to make the best purchase decisions for procuring Food and beverage service equipment, The outlet managers or F&B Directors should request  for product brochure from the eligible suppliers. Review new products on hotel trade shows, call the suppliers for a demo or send sample equipment, also take decision on their past experience and those of their staff members. Below sample check list should help the manager to setup their food and beverage service outlet (Restaurants, Coffee Shops, during the pre-opening stage. F&B Accessories and Equipment Check list Aerated Drinks Decanters  Ice Tongs Ashtrays Ketchup dispenser Baby Chairs KOT print rolls Beverage Server Trays Menu Board Bill Folder Napkin Holder Bill Print Rolls Napkins with printed Logo Bottle Openers Oil and Vinegar Cruets Bus Carts Pen Bus Tubs | Bus Boxes Pepper Mill B

hotelguru What are beverages or Classification of Beverages ?    'Beverages' is a drink other than water; an explanation on commercial context. Beverages are further divided into 'Alcoholic beverages' and 'Non-alcoholic' beverages. Non-alcoholic beverages Non-alcoholic beverages refers to non-intoxication drinks or sweet carbonated drinks, which doesn’t have any liquor percentage or in other words yeast is not introduced to convert sugar into alcohol during the fermentation process. Soft drinks comes in different variety like chilled, hot, bottled, canned or open liquids. The bottles or cans drinks are hygienically packed, e.g. aerated waters, mineral water, juices, squashes, syrups, smoothies, shakes etc. to be consumed as and when required. Alcoholic Beverages These are portable liquid which contain 1% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as Grapes, Grains, Barl

hotelguru What are Alcoholic Beverages ? Alcoholic Beverages are portable liquid which contain 1% to 75% AVB of liquor. They are produced by the introduction of yeast for fermentation. Yeast is added into substance such as Grapes, Grains, Barley, Fruits, Sugarcane and Rice and then distilled. The Alcohol content is measure as 'Alcohol by Volume' which is abbreviated as 'ABV'. Different Methods by which Alcohol is prepared Fermented beverages (9%–16% ABV) Fermented beverages, as its name suggests are those type of alcohol which is prepared with a fermentation process. During this process the sugar is converted to ethanol and carbon dioxide with the help of yeasts. Some examples of fermented beverages are Beer, Champagne, Wine Etc. Distilled beverages (17%-75% ABV) Distilled beverages are also called  as spirits. These type of alcohol is produced by the distillation process where a juice or other liquids which is already fermented

hotelguru Learn How To Do Order Taking and Serving Desserts & After Dinner Drinks Step 1:  Taking an order for a dessert  Would you like to see the dessert menu, (sir)? We have some excellent desserts. Would you care for one of our special signature  desserts? Can I tempt you to a delicious dessert? Mr. Bruce. May I suggest the (Mango Souffle)? I would recommend our chef's special Eggless Chocolate Mousse ? Step 2: Taking an order for coffee, tea and liqueurs May I bring you some tea or coffee? Would you care for some tea or coffee? Would you like to have some Mint Tea / Green Tea ? Mr Wilson we have Full fat, low fat and skim milk and one dairy substitute are available for coffee. We have Coffee (regular and decaffeinated) is freshly brewed and served with cream and milk selections. Varieties of regular, herbal and decaffeinated teas are available. A minimum variety of four teas is available. Sugar and (2) sugar substitutes - Splenda (requirement i

hotelguru Handling Final Billing and Fond Farewell in Restaurants | Coffee Shops During Breakfast meal period, the server should place a accurate breakfast bill/ check on the guest table after main course / entrée, or after guest place a order for buffet and when he / she returners from the buffet counter.  Servers should also check the Billing instructions , meal plan and inclusions of the guest from the report provided by Front office or servers can also do a Room Enquiry on the Point of sale (POS) terminal to find out such details. During other meal periods like lunch and dinner, the server gives the accurate check within 3 minutes after the guest requested for the bill / check .All Bills / checks should be clean, accurate and free of spills or stains, should be presented in a folder along with a hotel or restaurant logo pen. Handling common guest enquiry while presenting bills: Replying to guests who asks for the bill: Yes, (Sir/Madam/ Mr. Dav

hotelguru Different Types of Beer or Beer Terms Beer which has the lowest alcoholic content is made from fermented grains and hops. It also contains the highest food value but with a lesser shelf life when compared to other alcoholic beverages.  There are two main classes or variety of beer. 1) Ales and 2) Larger the main difference between these two variety is the temperature at which they are fermented. Ales are top-fermented (Yeast at the Top) at a much warmer temperature and requires a longer time to age where as Larger is bottom-fermented (Yeast settles at the Bottom) and aged at cold temperature. 1) Examples of Ales: Mild Beer Belgian Ale Dark Ale Pale Ale Wheat Beer Old Ale 2) Example of Larger: Block Beer Dry Beer Pilsener Beer Draft Beer Pale Lager Porter Stout