Nature of Tourist

• Indian Tourist.

1. Prefer traveling in a group or with family.
2. Little casual, over punctuality.
3. Appriciate being address as sir/madam.
4. Mostly enjoy man made attraction and environment.
5. Prefer to have more Indian food.
6. Prefer in religious places.
7. Man of many words.

• British Tourist.

1. Very formal discipline, polite and well manner.
2. Ready to share group interest.
3. Travel alone or in group.
4. High interest in natural and cultural things.
5. Very diplomatic and business minded.

• Japanese Tourist.

1. Enjoy and appriciate nature and its beauty.
2. Belived in hard work and honesty.
3. Very polite and gentle.
4. Man of few words.
5. Love to travel with family, friend and group.

• French and Italian Tourist.

1. Highly formal and friendly.
2. Love adventures places.
3. Enjoy songs, music and arts.
4. Taking pleasure in countryside and cities.
5. Love gathering, fairs, festivals.
6. Love industrial freedom.
   

Types of Tourist

1. Recreational Tourist: The activities of these tourist are mostly related to money and mines. It is concerned with relaxation, rest and excitement is often on sand, sun and sea promoted area/location. This is centralized in big cities such as night clubs, casinos etc.
2. Business Tourist: It is related to professional work for the trade and commerce. So, tourist are mostly like to stay in big cities and towns where more commercial and trading companies are located. Such as international banks, shopping center, Business house, travel and agencies.
3. Adventure Tourist: It is mostly organized in adventure places and remote areas, where new experience and ideas such as trekking, rafting, bungee jumping, paragliding, horse riding, mountain climbing etc. Young generation are most interested in this type of activities.
4. Religious Tourist: The main purpose is to visit pilgrimages, to attend religious charities, religious merit. People are spiritually guided to visit pilgrims and usually determined by their religion and belief. For example: large number of people visit at Rome (Italy) considering with the pious birth place.
5. Sports Tourist: This activity is related to various sport event consists of programe and activities for the special purpose of promoting the paractise of sport by player or professional. It needs physically force and skills such as golf, horse riding, car racing etc.
6. Historical Tourist: Historical means magnification of the gone by days. The purpose is to see as historical monuments like Taj Mahal, Pashupatinath, Swayambhu, Lumbini etc.
7. Cultural Tourist: Its main aim is to provide knowledge. The people simply observe the culture and life style of the local peoples. In this area accomodation facilities is far away from the particular place.
8. Ethnic Tourist: The tourist are motivated and guided to see the way of life style of ethnic community. Tourist visit the destination to see the tradition, culture, customs, food habit, dressing, ornament, housing design etc.
   

Form & Formats used in Front Office Department

• Reservation Form.

This is the form which is filled by the reservation assistant at the time of the request of the room from the guest. The reservation assistant should inquire all the details mentioned in it. After filling up this form, all the reservation data are entered into the computer where the reservation system is computerized. This form is filled for the future reference. When the guest arrives in the hotel, the reservation of the room is done on the basis of this forms. This forms includes: Name, Address, Nationality, Date of arrival with flight details, Date of departure, Types of room required, Types of plan preferred, Modes of payment etc.

• Reservation Chart.

Reservation chart is also referred as the advance lettering chart or bed booking chart and used for allocating room in advance. A reservation chart is basic of reservation system. Each page of reservation chart represents a month. The vertical column represents each day of the month while horizontal column represents each room in the hotel. Each block represents room on a particular day of a month. Thus, when a room is reserved, a square formed by the room number and the date for which it will be occupied and crossed through a pencil and the name of the guest is written on the line. Pencil should be used so that in the event of cancellation or alternation of reservation, the name and line can be erased and replace by another. Reservation chart used in a hotel are mainly of two types:

1. Density Chart: It is used in a large commercial hotel or in the hotel where the guest stay only for one or two nights. When a reservation is recorded in this char, the customer is not allocated a particular room. Each types of room is groped together on the left hand side and days of the month across the top. When a booking is accepted, the number of days, starting with the day of arrival are marked off. This charts indicated the quality of room reserved by the types of room over a period of time. This chart only indicate how many rooms are reserved not the name of the guest or duration of particular booking.
   
2. Convectional Chart: It display the availability of each rooms in the hotel by room number. This chart shows all the hotel rooms on the down heft hand side and data of the month across the top. This chart is normally suitable only for small hotels where guest usually stay for a long period of time and which has a wide variety of rooms.

• Reservation Slip.

Reservation slip is a piece of paper which is filled up by the reservation assistant after he/she finishes the reservation form . It is made in two copies. One is attached with the reservation form and another is kept in Whitney/Reservation rack in an alphabetical order. This paper is filled up in various colors for different purposes. Different colors of reservation slips are used in different purposes.

1. White color- Individual
2. Yellow color- Groups
3. Green color- VIPs
4. Pink color- Through Travel Agencies
5. Purple color- Conventions

• Room Status Board (Forecast Board).

A forecast board is another means of determining the room's availability. It is usually situated on a wall near the reservation desk so that the reservation assistants have quick access to room status information hen they have to check for the room availability.The forecast board normally indicates a period of four months.

• The Hotel Dairy (Booking Dairy).

Immediately after updating the accommodation availability chart, the reservation clerk must enter all of the booking details into a hotel dairy. However encase of computerized reservation system, this will be done automatically. It helps to control the fraud and misuse of reservation system in the front office department. This dairy is normally checked by front office manager on a daily basis to have a quick view of status of room reservation on a particular day.

• Reservation Revision Cancellation Form.

This form is filled up when a guest request for the cancellation the revision of the reservation made on the earlier dates. This reservation assistants fills up all the necessary details on this forms. In case of cancellation the reservation rack is updated by removing the reservation slip. The reservation chart is also updated by removing the allocation of the room made by the guest. In case of cancellation and revision of the reservation, new adjustments are made in reservation rack and reservation form.

Section of Front Office Department.

• Reception/Registration Section:

This section is located in the lobby. It also allocate the room and established the rates for different types of guest. The person of the section is called Receptionist. GSA (Guest Service Officer) has direct contact guest. The function of this section are:-

1. Warmly received all arrival guest.
2. Complete registration formalities and perform guest check-in.Perform pre-registration formalities for group, VIPs and disable guest.
3. Co-ordinate closely with house-keeping department for clearance of department room, room change and UR (Under Repaired) rooms.
   
4. Issue VIPs amenities voucher to the food and beverage service.
   
5. Co-ordinate closely with bell desk for luggage handling and rooms keys.

• Information.

It is located at a front desk and responsible for handling mail and messages with room keys. It also provide information regarding outside and inside of hotel's rules and regulation, facilities, services. It also handle the e-mail, fax, xerox machine, cable through the business center.

• Cash.

It is also located at front desk and handle by front cashier. The main function of cashier are as follows:-

1. The secure payment from the guest arrival.
2. To change foreign currency as per rules and regulation of the hotel,
3. To manage safety deposite locker.
4. To settle guest account while check-out.
5. To balance cash at the close of shift.
6. To complete the guest check-out procedure.

• Reservation.

The term reservation means booking in advance. It is basically blocks/reserve the room as per the request or specifies data. The main functions are as follows:-

1. Handle all cancellation and revisit as reservation made by the guest from different source and modes.
2. Keep out reservation corespondence complete and systematic.
3. Process nd confirm reservation request.
4. Forecast future room reservation status.
5. Update room availability chart.

• Telephone Section.

This section is handle by telephone operator and it is located at the back of the office. Its main function is to handle incoming and outgoing calls. It is also responsible for managing wake up calls as requested by the guest and preparation of telephone bills made by guest and staffs.

• Lobby.

It is an area which is located at the entrance of a hotel building with sitting arrangement for guest's visitors to meet and wait. It is synonym to the word "Foyer" which means a wide passage or large hall just inside the entrance of a public building. The dimension and design of this area rely upon the size and design of the building. Basically lobby area must be furnished with all the necessary things. Example:- Lobby desk, Bell desk, GRE/GRO, Reception desk, Cash counter, Rest room, Business center, Safety lockers etc

• Bell Desk.

It is located at either side of lobby needed by bell captain and followed by bell boys. This desk is responsible for handling the guest luggage during arrival and departure. The bell desk section also handle the paying, deliver guest mail and messages to the concern guest room.

• Business Center.

The person who handle the business center in known as Business Centre attended and the main function of this section is to provide the communication facilities and service like STD, ISD, E-mail, internet, fax, xerox etc.

• Travel Desk.

This section of front office is responsible for arranging the packages, tickets etc for the guest as per their request.

Why Front Office Dept is Important in Hotel??

The main function of Front office department is to reserve, register and assigned rooms to the guest act act as a continued source of information to the them during their stay in the hotel. The revenue collected from the sell of room contributes more than 50% of the total sell. The primary function of the Front Office department are as follows:

• Deal with room reservation.
• Check-in Arriving guest.
• Prepare guest arrival and departure list.
• Received guest and help them to complete registration formalities.
• Help to marketing and selling promotion process.
• Deal with the various inquiries and information of in-house and outside activities.
• Deals with mail, messages and paging of the guest.
• Deal with deposite for safe castody.
• Produce daily report and statics.
• Deal with accidents and unusual events.
  

Maastricht Hotel Management School

Wine and Its Types

Wines are potable & fermented alcoholic beverages obtained from the fermentation of juice of fruits mostly grapes. Mostly grapes are used in wine making because the juice of grapes contents high amount of sugar than any other fruits. Different varities of grapes like Palamino, Pisot, Peanut, Hair etc are used in wine making. The plant that produce the grape which is suitable for wine making are known as "Vitis Vinefera". Wine can also made from other fruits like Strawberry, Cherry, Apple etc.

Types of Wine

• Table/Natural/Still Wine: These wine do not contents co2 gas. So, these wines are also refered as still wine. The alcoholic contents of these wine ranges from 8% to 16% by volume. These wines are of 3 types:-

1. Red Wine (Vin de' Rouge): Red wine are basically produce from black grapes. Being fermented in contact with grape skin, these wines obtains their color. Red wines are dried & less sweet in nature. These wines are served in 18-22 degree celcius in a special red wine glass.
   
2. White Wine (Vin de' blance): White wine are usually produce from green grapes & the grapes juice is usually fermented away from the skin to avoid the color. Normally these wines are dry to very sweet. White wine are served chilled at 6-8 degree celcius in a special white wine glass.
   
3. Rose' (sweet/pink ) Wine: These wines are light pink in color & are produced from the black grapes not fermented with the skin. These wines are served chilled 6-8 degree celcius in a special rose' wine glass. Rose' wines are basically made in 3 ways:

a). By mixing red wine and white wine together.

b). By pressing the grapes slowly that same colour is extended.

c). Made from the black grapes fermented with the skin only for 48 hours.

• Sparkling wine: these wines contains co2 gas to make them fizzy. these wines are made from table wine that has under gone a secondary fermentation. The co2 gas is either produced manually or trapped during the secondary fermentation. The alcoholic content of this wine is less than 14%. The sparkling wines available from france, Spain, Italy, Germany. Among the various types of Sparkling Wine "Champange" is the most popular. This wine is made from three types of grapes, named Pinot Noir, Pinot Meunier and Chardonny.

Champange: Champange is produce in Champange region, North-Eastern part of France. This wine is made by traditional method known as "Champonise" which means secondary fermentation in the bottle. This wine is mostly served in special occusion and festivals. It is served chilled 6-8 degree celcius in a "Champange Flute" or "Champange Sause" or "Champange Tunlip".

• Aromatised Wine: These wines are prepared with the addition of brandy or other spirits and flavored with the herbs, barks or other botanical plates and flowers. These wine often served in a combination with other beverages as cocktails. The alcoholic content of these wines ranges from 8-16 % by volume.
  

• Fortified Wine: These wines are fortified by the addition of alcohol either during or after the fermentation process. These wines have an alcoholic content ranges from 15-22 % by volume. These wines can be served before or after the meal. These wines are consumed in small amount.

Beer and Its Manufacturing Process

Beer is a potable, brewed and fermented alcoholic beverages obtain from the malted barley or other starchy cereals flavored with hopes. The alcoholic contents of beer is low as compared to other alcoholic beverages. The alcoholic content of beer ranges from 3.5% to 8% by volume. Any cereals containing starch can be used in beer making process, like wheat, rice, maize etc but popularly barley is used because it content high amount of starch then other cereals. So, the fermentation process is faster and easier in it. The ingredients that are used in beer making are:

• Barley
• Yeast
• Water
• Sugar

Hops (Hops are small green corn shape flowers from the hop plant which gives better taste and flavor to the beer)

Beer Making Process:

• Brewing: The clean barley grain are allowed to sprout, known as "Malted Barley" then is crushed and mixed with warm water. The solution which is obtain from mixing of water and crushed barley is known as "Wort". This wort is then cooled at 16 degree celcius which takes 10-12 hours.
• Fermentation: The yeast named "Brewer's Yeast" is added to the wort for fermentation. The yeast breakdown the sugar in the malt and produce alcohol and co2 gas. This process takes 10-12 days.
• Clarifying: After the fermentation the clarification of beer is done by adding the finning from the Sturgeon Fish. It will clarify and brighten the beer by sedimentation.
• Maturing/Aging: The beer is added with sugar & hops and then left in the wooden cask or oak barrel for 3-4 months. The beer gets its flavour from the wooden cask in which it is being matured.
• Racking: This is the process of running off the beer from one cask to another cask so as to leave the sediments behind.
• Filteration: After racking, the beer is stored in refrigerated wooden cask for 6 months. It is then filtered, bottled, labeled and then sold in the market.

There are different types of beer found in market. There are all together 7 types of beer. They are:

1. Lager Beer: The word lager means to store. These beers are stored in refrigerated wooden cask during the aging period.
2. Pilsner Beer: These beers are bottom fermented and light color beer then other beers. They are derived from Czech origin.
3. Porter Beer: These beer has heavy malt flavor as it is roasted well. It has a mild hop flavor which got its name from the porters in London which were known to flavor the beer.
4. Ale beer: These beers are slightly cloudly and hoppy to taste. It has a moderate alcoholic content of 3.5% to 6% by volume.
5. Stout Beer: These beer is dark in color and very dry (lack of sweetness). It is fairly better in taste due to the strong hoppy flavor.
6. Draught Beer: These beers are filled in strilized vats and it is allowed to mature in the wooden cask before it is sold for consumption. These beers are sold from a draft jar or can be obtain in a can also.
7. Bock Beer: It is a fuller bodied, smooth and somewhat sweet in taste. It is usually dark in color and may have alcoholic content upto 8% by volume.

Hotel

A hotel or inn may be defined as a place where primary business is to provide lodging facilities for the general public. The literal meaning of Hospitality is WEL COMING behaviour toward the guest, taking special care of guest in friendly & hospitality manner. In the mean time, it must provide one or more of the available facilities which includes F&B service, room attendent service, bell &door attendent service, laundary & valet service etc. Such services are provided to those who have capacity to pay for the service.

Breakfast and its Types

Breakfast is the first meal of the day hence to break the fast. Breakfast menus vary with the country, location and occupation. Breakfast begins the first meal, it should be light and easily digestable. The dishes of breakfast depend upon the custom, habit and season.

Types of Breakfast:

• Continental Breakfast:

The traditional continental breakfast, originated in France consists simply of hot croissant, brioche or toast, butter or any preverses and coffee as a hot beverages. The current trend in the continental breakfast menu is towards offering a wide varities of choice. Continental breakfast menu can be divided into two parts

Cafe' Simple: It is very simple version of breakfast which consists the service of tea or coffee only

Cafe' Complete: It is more elaborated than a cafe' simple and consists the service of Choices of juice, bread basket containing bread items like- Toast, Rolls, Danish, Sticks etc with tea and coffee.

• American Breakfast (Continental Breakfast + Cereals + 2 Nos of Eggs).

American breakfast is almost as same as English Breakfast but the difference is that in American Breakfast, Meat items, Fish items and Cheese items are not served. The courses of American Breakfast are: Choices of juice, Cereals, Eggs (2 Nos), Preservatives (Jam, Butter, Honey etc), Fresh Fruits, Bread, Beverages (Tea, Coffee, Hot Chocolate, Milk etc)

In a traditional type of American breakfast cereals items were not included where as in a modern American breakfast consists the cereals items to make it more elaborated, complete and heavy.

• Indian Breakfast.

The breakfast is originated from India and used in all over the world where the majority of Indians lives. The indian breakfast consists some amount of fats and carbohydrate. The common used food items are: Tea simple/Masala/Coffee, Puree Bhajee, Choice of Juice, Samosa etc

• English Breakfast.

A full English Breakfast menu may consists more elaborated and eleven-courses of meal. The extent and variety of the menu will depend on the type of establishment in which it is being served. The items in English Breakfast consists: Choice of juices, Cereals, Eggs (2 Nos), Fish, Hot meat, Bread, Fresh Fruits, Cheese, Beverages (Tea, Coffee, Hot Chocolate, Milk etc)

Front Office Department

Front office is the major dept in the hotel which is located at the front part of hotel & is responsible for sell of hotels rooms through the systametic method of reservation followed by registration & assigning room to the guest. So, front office department is known as nerve center & also called show case window where all the information & messages are communication to the different department. Revenue collected from the sell of room contributed to more than 50% of hotels total sale. Thus, the role of front office is to reserve registered & allocate room to the guest & act as a contineous source of information to the guest during the stay period of the guest in the hotel. Other major function of front office department includes settlement of guest a/c, providing guest service, preparation of guest history card, luggage handling, airport pickup etc.

The front office department develops & maintains upto date record based on guest information, guest service & ensure guest information. It is also responsible for welcoming the guest & handling the guest complains.

House-Keeping Department

The term house-keeping refers to keeping the house clean, comfortable & safe, is to accomodate for people to live-in. it is one of the largest department in the hotel industry. So, house keeping department is regarded as a back bone of all the lodging industry which is fully responsible for maintaining or clean, hygeine & safe environment for its guest & staff.

Maximum space of the building in hotel industry in Nepal industry is design & constructed for accomodation to stay & sleep over. Hence, house-keeping operation has the prime task of keeping the guest room & public areas clean & attractive. So, it is required to planned, organizing & controlling the entire activities of the accomodation.

The house-keeping department is responsible for daily & periodical cleaning of guest room & public area in the hotel. For Example- Lobby, Front Desk, Office Area, all the outlets, Swimming pool, public rest room, elevators, corridors, staircase, shopping arkets & other related areas except kitchen. The main task of house keeping department is to keep area clean & update the properties doing like carpet vacuuming, carpet shampooing, furniture cleaning, maintaining & issuing handling & controlling linen & uniform, bed making & providing necessary supplies to the guest in their rooms.

House keeping department is considered as a key operation department which helps to generate revenue about 50% from the sale of rooms. this department is not only operate in hotel industry but also in hospital, hostels, health club, shopping complex etc.

Spices

Spices are the natural production obains from the root, fruit, seed, bark of a tree which has its own taste, flavour & colour. Varities of spices are used in the Kitchen according to the type of kitchen. It also helps in the digestion of food items. some of the popular spices & their uses are as follows:

Cloves- Bouquet Garni, Curry, Meat, Sweet Dishes etc.
Cumin- Curry, Meat, Mixed Spices.
Chilly- Many culinary products except continental dishes & sweet dishes.
Garlic & Ginger- Stir fried dishes, pickle, curry, meat etc.
Turmeric- Mostly for coloring the Nepalese & Indian dishes.
Salt & Pepper- Many culinary preperation.
Mustard Powder- Mostly in continental dishes.
Ajwan- Curry, Soup.
Tasting Powder- mostly used in Chinese dishes.
Blacs Salt- Dressing Salad & Souce.

International Chain Operation.

With the intension of global marketing to increase the sale of hotel. Recognized as chain hotel. For the operation, tjey have to pay certain percentage of equity share or affilation fees. The top level management & the decision making, marketing policies, rules & regulation etc will be governed by the head office of the international chain operation. The hotel return will attain height of degnity & good will of the chain operation by using brand name & the logo of the chain operation along with the name of the hotel.

Some popular Interrnational CHAINs Hotels are:

• Hotel Inn
• Oberoi Group
• Radission
• Le-Meridian
• Welcome Group
• Miton
• Hyatt-Regency
• Sheraton etc.

Evolution of Tourism

The Gradual change & development at an idea, situation of object is retor to as evolution. Hence evolution of tourism refers to the gradual change or development of the tourism activities from the past to the present & perhaps, it will be continue in future too.
Evolution of tourism is based on three phases which are as follows:-

First Phase: It is refereed to as the tourism before railways which represent the period before 1840 A.D. where traveling was primarily under taken for the purpose of trade and pilgrimage.
Medival period is in between 12th to 17th century. The Europeans had different nations of traveling, if not traveled then those person were highly negelated in the society.
In 18th century motive for traveling has been changed. During this period people starts to traveled to 'SPA' for care of some presitent diseases.

Second Phase: It makes the onset of industrial evolution & during this phase development has been take place.

• Introduction of Railway Transportation.

It was linked between Liverpool to Manchester city in England. In the year 1830 A.D. father of modern tourism, Thomas Cook, organized rail travel and the concept of tourism in the year 1841 A.D. about 570 pax/number of people fat a time by train from Leicester to Loughbourge.

• Introduction of Steam Engine

It was introduced by James Watt then after many big sheep were invented, which carry huge mass of people at a time

• Industrial Revolution.

After industrial revolution people thought of some relief in the work and also increase income, help to fulfill their desire and for it a largest number of accomodation units, reserve places have been developed for those who urge to travel for the purpose of rest and relaxation.

Third Phase: After second world war the living standard has been raised & travel become a part of the life span. It has been primarily expanded in advance developed in industrial countries.

• Promotion of Nation.

Tourism helps to publicize the country in different parts of the world. It helps to familarized the local arts skill, natural beauties, land scape, culture, its people and hospitalized of the local.

• Expand Market.

Tourism is not affected by foreign restriction, foreign competation and limited market. Hence, increase of travel trade with in national boundaries widens due to tourism. It is because every tourist are consumers and exporter of the local products.

• Source of Public Revenue.

Tourism is also a valuable source of public revenue in term of tax, visa fee, airport tax, mountaineering royalty.

Food and Beverage Service- Introduction

Food and Beverage department occupies an integral place in any hotel industry which plays a vital role in the profitable of the hotel business by providing varieties of prepare F&B in the hospitable manner to the house & outside guest. This dept has three main operation areas, they are:-

1. Food Production (Kitchen/ Bakery)


2. Bar (Beverage)


3. Restaurant (Service)

The staffing pattern of this dept is generally known as kitchen, bar & service staff. F&B service should co-ordinate, complicate & co-operate with other different dept like H.K. dept, f/o dept, security, account, human resource department, maintaince department etc. Food & Beverage include the economic consisting food & pricing, wastage control, position control & staff training is most important things for acheiving the guest relation, satisfaction, and earning the profit upto 40% revenue.

the word "service" has its own meaning.
S- Smile for Everyone.
E- excellent in everything.
R- Reaching out to every guest.
V- viewing everything.
I- Inviting guest to return again.
C- Creating a warm atmosphere.
E- Eye contact.

The Menu

The menu can be defined as the list of food and beverge items along with the individual or inclusive price. It is a priced list of food and beverage items available in food and beverage outlets. Menu is also termed as "Bill of fare" or "Priced list of food and beverage items". If the menu is presented in a card it is called as a menu card & if presented in a folder that can be termed as a menu folder, which should be clean, attractive and pleasuring colored to match the decore and theme of the Restaurant. Generally a good menu should considered the following aspect which reflect its meaning:

• Compiling a menu is an art and science.
• It should be designed for the gastronomic purpose thus considering the economic aspects.
• It should considered the oractical aspect that is the culinary arts.
• It should be logical and systametic and not haphazard complication without specific purpose or meaning.

What is Cocktail?

Cocktail is a simply an alcoholic mixed drinks prepared either by saking or mixing or blending or direct building. The origin of the word cocktal is obscure or vague. It appears itself as a strange word & consists a lot of mystry & full of fascination. Its believed that Americans are the first to innovate a habit of consuming cocktails. Cocktails are simply an intoxicating beverage or mixed drink, compound of different sprits mixed with some other liqueurs or bitters & artificial or natural essence to produce an outstanding drink. Normally cocktails may be of long or short & strong or weak naturally. It may be very dry to sugary sweet or fizzy or frothy & can retain all colors of rainbow.

Preparing a cocktail or any other mixed drinks is a skillful task to be performed by any professional bartender. While mixing a mixed drinks, two basic principle rules should be followed, which are mentioned below:

1. Those mixed drinks which are clear such as Manhattan Dry, Martini Dry etc. and do not contain fruit juice or cream or milk etc. As modifying and flavoring agent should be stirred with ice in a mixing glass or built up.
2. Those mixed drinks containing additional flavouring & modifying agents like- fruit juices, egg white, cream, milk etc. should be shaken in a shaker or blended by using an electrical blender to acquire a correct body & perfect blend.
   

History of the Wine

By the time of early greek civilization about 3500 years ago, wine was a popular beverage as well as a sacred drink. In greek mythology, dionnysus was the god of wine, overseeing all matters pertaining to the cultivation of grapes and wine production. The forfather of greek were the first to cultivate wine for cultivate wine for commercial purposed, and to market their wine abroad. Greek wine was very different from modern times-storage vessels were lined with resin. Rivalry between England and France in the 15th century interrupted the iucrative bordeaux trade. In the 17th century cheap Portugese wine entered the english market. A popular craze for zin seised wine-drinking england in early 18th century. In 1875 the French wine had take over the world & still the French wine are more popular and european wine industries had let the world in international wine trade.

Wine character, its taste and smell- it derived from many factors including the grapes it is made from, where they were grown , and the production techniques applied by the wine maker, or ecologist.

Types of Rooms and Symbols

Literally a room refers to a part of inside of a building that has it's own wall, floor & ceiling. Different hotel maintains different types of room. The rooms lodging industry get different name according to the location, decore, design & capacity. in hotel room means staying for guest. So, should be comfort, clean & hygenic.

Some of the different types of room & its symbols are as follows:-

1. Double Room(dbl):- A room assigned for two person, it has one large bed & aminities facilated for two person. The bed size is 54*75.


2. Adjecent Room:- Room with a common wall but it has no connecting door.


3. Cabana:- Room attached to the swimming pool with one sofa-cum bed which is special for changing or resting for the swimmers.


4. Pent House:- Accomodation, usually suits, located on the top floor of the hotel has adjustable roof & one can have full view of sky from the pent house.

Triple room, Twin room, Studio room, Adjoining room, Lanai, connecting room, Mini Suit, Duplate room, Precendential Suite room etc are the some other examples of rooms.

Kitchen

Kitchen is a well design area in which food is prepared & cooked for customers service in right quality & quantity of food in its best standard for required number of people by the most effective & trained staff using different equipments & materials which is received from supplies & prepared & serves to the cusromers.

The word kitchen comes from the french word "Cuision" means "art of cooking food in the kitchen". But in modern concept its also indicates the style of service offered to serve the food for kitchen planning. Following points are to be concidered while planning the kitchen:-

• Types of customers.
• Size of the establishment.
• Style of service offered.
• Theme of the establishment.
• Types of menu.
• The location of the establishment.
• Volume of business & sales turn over.
• Investment.
• Position design & decore of the kitchen.
• Hygein and safety act.
• Types of equipments available.
• Available of manpower.
  

Types of Cook

• Grade Manger (Lader Cook):- He is a incharge of cold section preperation & process of raw vegetables & meats, salad preparation, sandwitch preperation.
• Entremetier (Hot Section Cook):- He is regarded as a incharge of hot section. his job responsibilities is to prepare the soup, vegetable, rice, pasta etc.
• Saucier (Sauce Cook):- His job includes the sauce, meat, poultry, accompaniments & granishes.
• Chef Patisserie (Pastry Chef/ Bakery cook):- He is the incharge of bakery section & responsible for preparation bakery items like bread. bread rolls, cake, pastries, cookies etc.
• Glaciers (Ice Cream Man):- The person who prepare the ice-creams is called Glaciers.
• Chef de Nuit (Night Duty Cook):- His work is to prepare breakfast room service etc.
• Communar (Cafeteria Cook):- He is responsible for cooking food for staff.
• Breakfast Cook:- His work is to prepare early morning for cook.
• Chef Lumat (Reliver Cook):- The person who reliver the cook during the off time is known as chef lumat.
• Chef Banquer (Banquet Chef):- His work includes the preparation of food in a bulk volume.

Cooking

Cooking can be define as the process in which comples food are changed into simple or edible food by the application of heat. More over cooking is a "Chemical Process", the mixing of ingredients, decision-making, technical knowledge, the application and withdrawl of heat and manipulation of skills. In more advance stage a further elements occurs that of creativity. Cooking is considered bith as science and are which blend the flavours of food in order to bring physical change and the chemical change.

Food preparation is a modern term in a professional cookery. It devotes preparation and cooking. It follows a flow of pattern which commence with the purchasing and selection of materials, their handling, processing and ultimate presentation of the dish to the customer where "food service" take place. In french the word "Cuision" devotes the art of cooking, preparing dishes and the place kitchen in which they are prepared. All good cooks must be thoroughly familar with the different method of cooking. Whenever we consider about the method of cooking, one should not forget about the various modes of heat transfer with the of which foods are cooked. Basically there are three modes of heat. they are:-

• Conduction
• Convention
• Radiation

Origin of Catering Industry

Catering word is derived from "Cater" means to serve. It refers the service of food & beverage to the customers & has deep relation with hotel & tourism industry.

Inns have served travellers since ancient time in 1200 B.C. during the era great Roman Empire was incourage & large number of inns were builts at stategic points on highways for the benifit of travelling troops & cilivents. There earlier inns were operated by the traders & landlords. This trades of inn keeping become more popular with the invention coach & other modes of transportation. This was the period of proto tourism & provided foods, shelter & the security to the traveller who basically travels from one place to another for trade, pilgrimage purpose or seeking knowledge. The concept of cafeteria & coffee shot introduced in 17th century in the London.

It was basically known for their cleanliness & good service. The concept was followed by American in the large scale with the concept of catering the mass of people which went ahead in various catering houses & hotel operation. The concept of modern catering industry was developed from inns & cafeteria. The earlier catering establishment features traditional style of cooking. The influence of gastronomy science dealing with the cooking of food was derived from the castle palace. The house of wealthy family were chefs were imported from different part of the world to practise their art of cooking food.

Evolution of Hotel Industry

The real growth of modern hotel industry took place in USA named as City Hotel in New York city in 1794 A.D. Another significant trend begun in the 1920's was toward corporate rather than individual ownership of the hotel. This was the result of steadily increasing cost of building & operating hotels. The real boom of hotel building & operation was seen with the emergence of chain operation started by EM Statler during this era. It allows for effiecient management through the huge of mass purchasing, central reservation & billing & extensive advertisement & promotion.

In the 1920's professional school of HM were created to prepare American good position in hotel industry. Technical school were also established to train skilled employes. During the world war 2nd the hotel business flourished, number of new hotels were built but existing establishment were occupied nearly capacity at all time because of the growing importance of automobile travel. Soon after world war 2nd almost all the new hotel built near the highway. By the late 1950's motels began to rival hotel by offering a borden range of service & facilities.

Motels have increase greatly in number during the last 30 years & the number of hotel has decrease. Somewhat today the hotel offering the convience of the motel & the service of the hotel is being popular. More effecient transportation & the growing importance of air travel have reduce the need of accomodation along highway motel are now being built within the boundries of large cities & near airport areas. today about 30% of all american hotel & motels are affilated with chain or cranchised.