UNI HOTEL

                                                                                  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 ...

                                  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 : d...

                                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 o...

                                                                                 WELCOME FRONT OFFICE   HOUSE KEEPING FOOD AND BEVERAGE SERVICE CULINARY FORMS AND FORMATS STATE AND CAPITAL   COUNTRY AND CAPITAL    COUNTRY AND CURRENCY  LIVE CURRENCY STATE AND CHIEF MINISTER NEWS BBC