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  ROOM RATE DESTINATIO   In general, a hotel designates a standard rate for each category of rooms offered to guest Apart from the standard rates, hotels also offer discounted rates to attract additional business from multiple market segments. Hotels have various room rate designations as illustrated in Fig. 6.3. Rack rate Hotels generally fix a standard rate for each category of rooms offered for accommodation to the guests. The standard rate of a particular type of room before any discount is called rack rate. Traditionally, a rate board was placed near the room rack, and hence the name rack rate. The tariff card of a hotel should mention the taas applicable on room rents. For example, the rack rate for a standard room may be 5000++++means exclusive of taxes or taxes extra). Corporate rate This is a promotional rate to attract the corporate market segment The corporate rate is generally 10-20 per cent lower than the rack rate. For example, the corporate rate for a stand...

  HOTEL SECURITY STAFF AND SYSTEM  A hotel's security staff may include in-house security personnel and contracted security officers. In general, hotels prefer ex-army or ex-police officials as their security officers because they are already well versed with various security aspects and have a lot of experience in this field. Security responsibilities may possibly include patrolling the property, monitoring surveillance equipment, and, in general, ensuring that the guests, visitors, and employees are safe and secure. The security department is responsible for establishing the details of room keys security, fire safety systems, emergency evacuation plans, and emergency communication plans. The effectiveness of the security department depends on the cooperation and assistance of the local law enforcement officials. The security personnel should be trained to handle situations such as vandalism, terrorist attacks, and bomb threats. They can also be trained to prevent and fight f...

          BASIC VEGETABLE                 Cut 🔪 1. JULIENNE  Whatever fruit or vegetable you're working with, you'll want to peel and trim it. If you're working with a carrot, cut it in half so you have two equal lengths to work with. Then, trim off one end so that you have a secure hase to work on. Then c off little blocks, and then slice those into even little sticks, otherwise known as julienne. The dimensions for julienne are roughly Smm х Зmm х 5cm. As the name suggests, Julienne fine is an even finer version of the same cm (0.5mx1.5mmx 3-5 cm). 2. BATONNET(French cut) Scm-1cm This cut sits between the Julienne and baton and usually measures about 5 cm in length and 1 cm width. 3. BATON A much larger, thicker version of julienne and jardiniere cut, a baton usually measures about 1.5 x 5 cm. 4. LARGE DICE (Cube) Large dice is pretty much what the name says a cubed cut measuring 2 cm evenly all round. 5. MEDI...

  Inside the Hospitality World: The hospitality industry is a vast, ever-evolving sector that plays a crucial role in today’s global economy. Spanning various sectors, from accommodation and food services to travel and event management, this industry touches nearly every aspect of human interaction. To truly understand the depth of hospitality, one must delve into its core operations, customer service, and future trends. This blog explores the world inside hospitality, covering all major scenarios and offering insight into what makes this industry so dynamic and essential. 1. The Core Sectors of Hospitality The hospitality industry can be divided into four primary sectors: • Accommodation (Hotels, Resorts,                   Lodges, etc.) This sector focuses on providing lodging       services, from luxury hotels to budget          accommodations. Key to its operation is maintaining a bala...

HOW TO PROMOTE 5 STAR HOTEL GUEST SERVICE YOUR HOTEL.  • Various guest service  During a guest's stay in a hotel, the front office staff provides various kinds of guest services. These services may vary depending on the hotel and the guest. Some guests expect the hotel to attend their messages, mails, telephone calls, and visitors when they are not present in the hotel. They may also wish to keep their valuables and the important documents in the safety lockers. In addition, they might require wake-up calls and be reminded of certain tasks and meetings, that is, reminder services. Depending on the guest's requirements, the front office takes care of the guest's mails, memages, keys, and left luggage. It also handles guest paging and guest complaints, as well as arranges safety deposit lockers, guest room changes, and wake-up calls Je Handling Guest Mail When guests are away from their homes, they need a contact address where they che receive any urgent mails, calls, parcels...

HOTEL ORGANIZATION • Learning objective After studying this chapter, The reader will be able to understand the following:  • need for organisation in hotels  • corporate vision and mission  • Hotel origination in various                   department  • major departments of hotel, thear organisation, and function NEED FOR ORGANISATION  Peter Drucker, the famous management guru, had posed three business questions, which are now considered classic. They are as follows: • What is our business ? • Who is our customer?  • What does our customer consider              vauable A hotel is a business organization with the main aim of providing clean, comfortable, and safe accommodation and meals (business) to travellers and tourists (customer) at a cost. Travellers consider various criteria (valuable) before finally selecting a hotel, such as cleanliness, safety, comfort, room rates, ...

  UNIT 3 KITCHEN HAND TOOLS INTRODUCTION The time cooking in the vessels evolved, starts the history of cooking equipments. Right from stones, clay pots to automatic microwave ovens, and the innovation in this field never ends. Using the accurate recipe and cooking with the right equipments will give excellent results with respect to saste very essential freshness, cooking time, casiness of to use the right equipments cooking, portion control etc. It is so that the end product for the customer is of quality. Other than the standard equipment used in a quantity kitchen there are many superior traditional/ethnic ones used at different parts of the world.   CLASSIFICATION I. WEIGHT or SIZE •HEAVY DUTY EQUIPMENT  •MEDIUM DUTY EQUIPMENT. •LIGHT DUTY EQUIPMENT 1. HEAVY DUTY EQUIPMENT •Made from heavy metal and are heavy. •Cannot be moved •Installed at a place. •Fixed on a platform or free standing with 10 cm or 6inches above the floor for ease of cleaning FEATURES •Perform heav...

  Introduction to hotel and catering industry                        🔪🍳 1.1 introduction to the hotel industry and growth of the hotel industry in India:       In earlier days `dharmashala' established  Charitable motives and were established by local or regional 22 certify the need for overnight stay of the travels. `Dharmshala' provide QBasic facilities and worked on profit loss basis.                   The hotel and tourism industry is the fastest growing industry in India. The hotel industry is the biggest for agent currency or not among the service oriented industries. It is run by the people to serve the people.                The continuous growth in the economic change the lifestyle of the majority of people travel frequently for both business and pleasure. Now a day's people use their disposable inc...