UNI HOTEL

          BANQUET FUNCTION PROSPECTUS FORM

     Duties and responsibilities of a Front office manager Direct and coordinate the activities of the front office department. Perform the link between the management and front office employees. Plan the present, future, need of resources to carry out functions. Manage online inventories Prepare the budget for the front office department. Maintaining and good communication with other departments. Develop the good relationship with the guests. Hold regular meetings with the staff members Review the reports. Motivate the staff members. Conduct property checks Responsible for the cleanliness of the department. Prepare all necessary forecasts Maintain and develop SOP.           Qualities of the front office staff   personnel Pleasant personality Physical fitness  Salesmanship Good memory Calmness Loyalty Personal hygiene Honesty Diplomacy Good communication skills Punctuality

  HOSPITALITY ORIGIN AND GROWTH EVOLUTION AND GROWTH OF HOTEL INDUSTRY       The origin and growth of the hotel industry in the world can be divided as the following periods. A.     Ancient Era (500 BC) B.   Grand tour (1789-99) C.   Modern Era (present) In INDIA ·       Ancient and Medieval Era- Indus Valley Civilization to AD  1600 ·       Colonial Era-1601 to 1947AD ·       Modern Era 1947 to present v HOTEL DEFINITION AND CORE AREAS The word hotel derived from the word hotel refers to a French version of ‘‘Townhouse’’.  It is also called a home away from home.                                    CORE AREAS OF HOTEL. o   Front Office o   House keeping o   Food and beverage service o   Culinary o   Human resource and training o   Sales and marketing o   Finance o   Security o   Engineering v   CLASSIFICATION OF HOTELS Hotels are classified based on a.   Star b.   Size c.    Clientele d.   Service e.   Her

                        FISH PRACTICAL  MASTER INDENT SHEET                             

                                                                    TOURISM                    Unit I Introduction to travel and tourism: the meaning of tourism, the tourism industry, significance of tourism, the tourism system, five A's of tourism, development in the history of tourism, tourism in India - post independence, modern tourism Unit II Types of tourism: the purpose of tourism, travel motivators, leisure or holiday tourism, visiting friends and relatives, cultural tourism, adventure tourism, sports tourism, religious tourism, business tourism, health tourism, alternative forms of tourism Unit III Tourism infrastructure: definition of tourism infrastructure, accommodation and food, and beverage, attractions and telecommunication, essential services along with other services Unit IV Tourist transport: an introduction to air transport, air transport in India, security of aircraft and passengers, international air travel classes, introduction to road transp

                                                                                WELCOME                                      Explore The Un  Explored!!                                                                                                                                                                                                                                                                             

                                                          EXPLORE          10 BEST ADVENTUROUS HOTELS. 10

                        10 BEST ADVENTUROUS HOTELS IN THE WORLD    An adventure travel may be any tourist  activity that includes the following three  components:                                physical  activity,                                                    cultural exchange                                                                          connection with nature. Here are the 10 best hotels which are providing accommodation to the curious adventurous tourists. 10. THE CUBE MIRROR HOTEL, SWEDEN.                                   The Mirrorcube is an exciting hide-out among the trees, camouflaged by mirrored walls that reflect their surroundings.                                     The dimensions are 4x4x4 meters. The base consists of an aluminum frame around the tree trunk and the walls are covered with reflective glass. 9. TAJ LAKE PALACE, INDIA.         Taj Lake Palace which is also known as Jag Niwas is a

                                                                                  CULINARY Unit I Introduction to cookery : level of skills and experiences, Personal Hygiene and Food safety, Uniform and Protective clothing, Identification of knives, Safety Procedure in handling, Level of skills and experience, Classical & modern kitchen brigade, Apportioning of staff among sections, Duties and responsibilities of Kitchen staff, Responsibilities of each section, Co-operation with other departments, Aims and Objectives of cooking Unit II Equipments and fuels used in kitchen : Pre-preparation equipments, Preparation equipments & storage equipments, Ancillary equipments: Knives and their usage, Utensils, pots and pans, Bakery equipment, Cooking fuels - uses & advantage of different types of cooking fuels Unit III Cooking materials : Liquid- water, stock, milk, fruit juices etc., Uses of liquids., Flavoring & seasoning – uses & example., Swee

                                  FRONT OFFICE Unit I Hospitality industry origin and growth : Evolution and growth of the hotel industry in the world and in India, hotel definition and core areas, classification of hotels, the need and process for classification, classification of hotels on the basis of size, clientele, duration of guest stay, classification of hotels on the basis of level of services & basis of ownership, alternative accommodation and other lodging facilities with some famous examples from the industry  . Unit II Organizational structure and layout of front office :  layout of the department, organization structure of front office department of a small , medium and large hotel, duties and responsibilities of the front office department, attributes and qualities of the front office staff Unit III Functional areas of front office : detailed introduction of the different sections of front office department, layout of the recep

                                FOOD AND BEVERAGE v Food and Beverage service Industry :  Introduction to the Food & Beverage Industry, Sectors of Food Service Industry, (Commercial & Non Commercial), Types of restaurants and their characteristics., Environmental factors influencing the food service operations. v Food and Beverage service area :  Restaurant, Coffee Shop, Room Service, Bars, Banquets, Business Centres, Discotheques & Night Clubs, Ancillary Sections v Food & Beverage Service staff of Hotel :  Organization of the Food and Beverage department., Duties and responsibilities of F&B staff members., Basic Etiquettes., Intra and Inter Departmental Relationships. v Food and Beverage service equipments :  Furniture, Chinaware, Silverware & Glassware, Linen, Disposables, Special Equipment v Care and maintenance of food and beverage service equipments. :  Care and Maintenance of Equipments., Storage of Equipm