Cereals and Flour (Cereale/Fecule)

        Cereals are grain or seeds of cultivated grasss, which provide a stape food for humans and their livestock. It includes wheat , rice, corn, oats, barley and rye. The nutritional value of cereals depend on their s and carbohydrate content. They also provide protein and vitamin B, but are deficient in certain essential amino acids and are low ibnn clcium. Hence, for abalanced diet cereals must be supplemented with dairy products, fresh vegetable and fruits.
Cooking cereals requires special attention and needs to applu spcial methods as it tends to stic o burn or change oclour or it becomes tooo stiff or soft . The word farinaceous is often used to describe cereal -based product with high statch content .
Alll cereal products are capable of absorbing moisture so the storeroom must be dry, cool and dwewell-ventilated. They shoulk be kept in containers with tight fittting lids.
Types of cereals:
-Corn (maize): corn originated in Mexico and is called maize in America. It is usualllu eaten plain or processed into grounded form and cooked as pancke. Corn can be served as an accompaniment for a dish. Corn Chowder is very popular as a soup . Other products from cotn are Bourboon Whisky from fermented corn, corn syrpk, corn oil, etc.
-Rice (Riz) Rice is high in statch but very lllowin protein, fats and minerals. Most rice are consumed plished, therefore it is low in dietary fibre or roughage.
Vaarieties orice:
       1. Regular milled rice: the outer coating of the grain is removed . It has lost most ofthe vitamns and minerals, but this is preferred by  consumers.
       2.Parboiled rice; steamed before millling to retain much f the nutrients..
       3Instant rice: fully cooked, dehydrated before packaging .
       4. wild rice: not rice, but seeeds from grass of north USA used very often to accompany game dishes.
-Barley (Ogre): Thewhole rain of barley is known as pot or scotch barley and requires soaking overnigt.. Pearl barley has most of the bran germ removed and it is then polished .
-Oats : Oats are one of the hardest cereals and re rowan in large quantities in Scotland and north of England. Oats have the highest food value of any of the cereals . It contains a good proportion of protein an fat.

Restaurant Furniture

            The kind, quality and design of furnituyre used largely affect the atmosphere of a restaurant. The furniture used in the restaurant should be utilitarian but elegant to lood at. The furniture must be chosen according to the needs of the establishment as it involves heavy investment . The type of operaion being run , class of the establishmment and the dining arrangements determine needs and types of furiture.
Using different materials , designs and finishes and careful arrangement changes the atmopher and ppearance of the food service area tto suit different occasions and attracts re-visiting of the guests l.
There are various types of wood and wood grain finishes. Wood is strong and rigid and in chairs and tables in use in all food and beverage service area with the exception of canteens, so me aluminium and aluminium-plated steel or brasses furniture. Aluminium is lightweight, hard wearing, reasonably cheap also. Nowwadays one often finds awood-topped table witha metal base, or a cair with a lightweight meta frame and a plastic finish for the seat back .
Formica or plastic-coated tabletops may be found in many cafeterias or staff dinning rooms. These are easily clean, hard-wearing and not necessary to use linen.

Front office cashier

            A front office cashier is positioned next to reception and shares the same table , . He belongs to account section, administratively he works under the finance controller but functionally he reports to front office manager. He is responsible to settle down the guest bills. Different departments will submit credit boils to cashier and he maintains a proper record and credits to individual guest's folios . He must keep proper relations with different departments:
                         He must keep proper relations with different departments:

Sales and Reservation Dapartment - to determine the room                                                          Reservationn and Information - to dertermine th eroom plan
Restaurants -                            to collect the food bills
Bar and mine bar -                    to collect the beverage
Operator -                                to collect the beverage
Room service -                          to collect exxtra food billls
Miscellaneous -                         to colect extra bills such as laundry,  Health club ,, Barber Saloon, Pastry Shop, Secretarial service, postal etc.
Belllcaptain/ Bell boys -                to control departure.
  The cashier is the last point of contact of a guest. This is the unit where a guest settles his bills. For this pupose he collects bills from different departments as mentioned aove and prepares a record and credits to individual guest folios. His job include;
-Post allthe guest charges and credit into their5 respective folios
Prepare ass guest bills upon departure
-Encash foreign echange and maintain proper record as per government rules
-Disburse petty cas
-Control safetyy deposit lockers/boxes                                                                                                           -Receive payment from guest
-Prepare sales report, both cah and credit sales and forward to the night auditor
-Maintain records/ controls as specified by the management
-Complete cashie pre-shift procedure
-Transfer payment balance to next days guest account (VTL)
-Maintain city ledger
-Make adjustment when necessary about allowance, discount and complimentary
-complete check- in pro cedure related to ccount informing other outlet about paument
-Complete check-out procedure related to account mainly last minute bills.

effects of Tourism on Enviromnment

            The concept of natural environment was different before 19th century than what we have in this modern world. During the first phase, nature was treated as enemy. Forests were destroyed, tees were cut. Nature and natural products are warts, dangerous and uncomfortably ken. During the second phase, nature was seen as unkempt and is to be tamed . Many artificial parks , lakes, fountains,  were built during this time. They treatednatural  as raw material ,but they were ignorant how to protect the raw materials so that the tourism industry would be a conntinuous one. Now in the western world nature is treated as  final product of tourism . It should be sold as it is . It should not be touced , destroyed or tamed. The nature should be protected to ensur the continuity of the tourism industry. E nvironment is the most powerfull magnet to att\ract the tourist. But every tourist knowinglu or unknowingly leaves his impression or footprint.
            Environmental impacts of tourism could be analyzed in two different .  subjects, as the environment is of two types; Thee Man\-made and the natural . The man-made environment are the city, temples , city layouts, etc. Thfe natural environments are the Himalayas, rivers, mountains, valleys, etc.

1. Man-made Environment: During the first phase of tourism many beautiful old houses were destroyed and new buildings were built to give better facilities . In Singapore, many old houses were destroyed and multichannel-storied buildings were built to cuter to the increased number of tourists. In Thames way old houses were destroyed in Lhasa to open new buildings were destroyed in Kathmandu and patan. Beautiful wood carved window is replaced py gals window. Only Bhakatapur city has realized the importance of old traditional crafts man ship, traditional city layout and traditions. They have realized that to welcome the tourist they must protect man-made environment. They renovated temples, old palaces and ghats. In this respect we may analyze the effect of tourism as follows.

Service Quality

            Service is produced not from one machine but every staff of the organization are produces service. Every individual staff is the producer of the  'service product'. So every staff every time  is producing different qualities of products. Product testing, inspection , acceptance by the customer, etc. are not possible for the purpose But it is an essential management process to reduce the chances of failure. For the purpose of quality control , collection of data, feed  back and self-inspection techniques are more practical. Some institutions may set up 'the system'  which is audited to ensure that quality is achieved.
                                                                                                         It has to be understood that the basic requirement of any service, for the customer  is that the service mst meet their specification and secondly that it will meet time and cost requirement . Specification is what customer expects to receive or facilities one is ready to accept . As it is intangible, specification is based on promotional materials ,k previous experience, comparisons and experiences expressed by fellow guests. What is  acceptable ot reasonable will always be an open question. 
                               Price also plays an important part in how service is evaluated, because it influences customer's expectations. When customers buy hamburger   at a fast-food restaurant , what together to stisfy customer's needs. It is the response to the custoer's interest.
                According to Prof. Kotler "product is anything that can be offered to a market for attention , acquisition, use or consumption and that might satisfy a want to need ." 2 A productivity offering g something that satisfies a want or need of a customer. It can be goods, services , ideas, experiences, information. All products have features , advantages and benefits.

Room

      Hotel Rooms refers to the guest sleeping rooms. It is the most important element in a hotel . This is the place where guests must be comfortable and relaxed. A sale of room means leasing the facilities of the room at a predetermine mined cost. A room is regarded as highly perishable commodities, as a room not sold on a particular day will lose its opportunity to earn revenue for that day . It cannot be stored and sold the next day.
            

                     A hotel room means:

                    -Comfort: A hotel room means comfort to the guest . The hotel has spent all its effort to provide comfort to it guest  and it is the housekeeping res responsibility to ensure these.
                     -Security : A hotel room must be capable of providing security to its guest and to their belongings.
                    -Privacy : Guests want privacy in their room. For this purpose hotel will provide curtains, beds are planned in away to ensure privacy .
                     -Convenience: A guest  want his room in the most convenient place and he wants all the facilities in the most convenient way .
-Cleanliness and hygiene: Every room should be a clean and hygienic. It is the Housekeeping Department's  responsibility.

                     -Personal : Above all, the room is very personal to a guest.

Layout of the Housekeeping Department

              There is no    ideal or universally accepted model    of housekeeping department layout . The office setting is based  on the type, size of hotel, physical availability of the space and the personal idea of the planner . However , a office layout must be efficient and efficient and effective.           It must facilitate control of supervion and must be an efficient working area.        At planning stage it must be kept in mind the types of job house keeping department needs to carry out and space needed to word and the number of staff the department will have.     It is important to plan for space as space costs  money. Below given are the different offices in a Housekeeping department of amedium size  stndard hotel.
            -Housekeeper's office:  This is the main administration center for the department located within a silent cabin to plan out word for the present  and future. Here,, he also controls his staffs, conducts meeting , prepares budger, etc. The cabin normallu has glass partition to enable the housekeepers to get the view of the various sections .
           -Housekeeping Des d Control : It is the main communication center of housekeeping . Here all information is sent out and received concerning the department . It is the nerve center for co-ordination with the front office, banquets and restaurants, etc . The desk should be managed where the guest may also directly contact for various services . The duty rosters notice, day to day instructions and other  information are pinned up on the notice board here. This  section is usually spacious as briefings pre conducted and master keys are issued and received..
          -Linen and uniform Room:  It is a room where current linen is stored for issue and receipt. The room is large airy and free from heat and humidity  with adequate shelves to stock all linen . It has a counter where the exchange of linen takes places.

Production Department - Kitchen

           The kitchen isl the place where food is prepared . In a hotel or in restaurant a spice l room is used for food preparation and is known as kitchen, in outside catering it is a place assigned for food preparation like in trekking, rafting,      etc. The word kitchen comes from the French word "Cousin", which means art of cooking or food preparation in the kitchen. In modern hotel management cuisine refers to the art of cooking and style of service.
         Kitchen is the central point of activities in all restaurants and hotels where food is prepared. It is the heart of hotel. A hotel is defined as a place where lodging and foods available, so kitchen is one of the most important  unit as kitchen is related. with food . The purpose of kitchen organization in a hotel or restaurant is to produce is managed for the most effective use of staff, equipment and materials . It is  revenue earning unit. 50% of hotel's collection is from food. 
             Kitchen planning and layout
              the requirement of a kitchen has to be identified clearly. It should be3along term planning as extra room or extra bed or extra facilities can be added, in the some way extra chairs as may be added to cater to increased number of guests but to increase the capacity and kitchen equipment is not so easy . Following factors  wildeter4mine the kitchen area:

              -Food
to be prepared 
              - Number of guests to be served at a time and in total 
              -Type of food to be prepared 
              - Tye of establishment
              -Type of service
              - Style of service 
              -Class of service 
              - Types of equipment
                       While designing and planning a kitchen all the above factors plus extra points given below must be considered.-     

Customer Eating Habits and Expectation

           Food is a basic requirement for every living thing. But eating habit of human beings os different from others. Eating every day in one's own house is regular business of most of the people. Many people eat outside to satisfy different needs :
                         
                      Physiological- to satisfy one's appetite or quench  the thirst.
                      Economic - Many times it is cheaper for them to eat outside. It would be more expensive to      prepare certain items by themselves.
                      Social -= Eating out will offer the opportunity of  meeting  friends and business colleagues . It may be prestigious also. A meal can also be used as reward, a treat or to give encouragement to someone. An invitation to meal is a good way of showing appreciation .
                        Psychological - Eating out enhances the self-esteem. Nowadays many people eat for pleasure. Some of people eat to meet an emotional requirement. In some occasion eating together is organized  because of sadness or depression for example a funeral meal is to eat to comfort one another.
                        Convenience - For many people eating out is the desire for someone else to do the work , many times it is next to impossible to cater at home. 
        A hotel being a hospitality industry all  the catering staff at all times should be concerned and seek to identify and meet customers need and requirements. Different races, creeds, nations have social and religious requirements. Customers eating habit and expectations are influenced by various factors.

Housekeeping

                   A hotel is popularly known as a place of accommodation or a place to stay overnight . to be tourist -hotel it must be capable of offering not only apace to sleep but"sleeping for comfort ", "overnight in luxury ", "sleeping and relax".  Te facility p by housekeeping department turns an ordinary hotel into a tourist establishment. So this is one of the most important departments in a tourist hotel.
          A hotel receives money on the sale of rooms, food and beverage and other minor operating services such as the laundry , health clubs , etc. A among them the sale of rooms constitutes a minimum of 50% of their revenue. In other words a hotel's largest  margin of profit comes from the room sales because a room, once made can be sold over and over minor operating services such as the laundry, health clubs , etc. It is selling the facilities of the room and the right to use the facilities available in the room. The Housekeeping department creates  the facilities, services in the room and that is what a tourist hotel is selling.
       Housekeeping deals with providing cleanliness, comfort and aesthetic value of any place be it in a hotel , an office, hospitable or guesthouse.
           In a hotel , a , the housekeeping department is entrusted with the important responsibility of  making the guests feel at home and that his entire stay is very comfortable and looks after the cleanliness , maintained and aesthetic upkeep of the entire hotel . The primary function  of the housekeeping department is the cleaning of guestrooms, corridors and public areas and to ensure the integrity of the original design schemes is maintained. secondary functions are the provisions of uniforms , F and  B table linen, lost and found services , preparation of annual budgets,control of departmental expenses , constant research of new and more efficient cleaning procedures of , products and equipment, record keeping , liaison with the interior designer and preservation of inventory.-

Beverage and Tobacco

            Literal meaning of beverage is 'Drink'. Drinkable and potable liqyid is called beverage. in catering industry we serve different types of beverage. For the servicing purpose we categorize them into alcoholic and non-alcoholic beverage Non alcoholic drinks are bottled water, Coca-cola, pepsi, etc. Non alcoholic drinks may be further categorized as hot and cold. Hot drinks are tea, coffee, hot chocolate,etc. and cold drinks are squashes, juices, etc. Alcoholic drihnks incoude beer, whisky , brandy, rum, etc. Soft drinds are classified as aerated and non -aerated drinks . Aerated drinks are the drinks, which are treated and added with air such as soda water, coa-cola.
                       Alcohol is volatile ,odorless liquid obtained through the fermentation of sugar containihng mash . The principal alcohol found in all alcoholic beverage is ethyl alcohol. Apotable liquid containing 2-75% ethyl alcohol by volume is known as alcoholic beverage some medicines may contain more than 2% alcohol but ae not alcoholic beverage.
                                 Non Alcoholic Beverage
                                       Hot Bevrage: Hot drinks are the most commonly used beverages. It includes tea, coffee, chocolate and malt. Different brand names are used for malt such as Horlicks , Boost, etc.
                               1.  Coffee: There is evidence to suggest that coffee cultivation started about  1000 years ago in Yemen, but the first commercial cultivation is thought to have been in the  fifteen century .Coffees produced from the beans of the coffee tree, which is grown and exported by different countries including Brazil, Columbia, Ivory Coast, Indonesia. it is grown in many parts of Nepal,which  is popular as Himalayan coffee in the international market.

Food and Beverage service

        The food and Beverage service department deals with the service of food and beverage to its guests . The department is responsible for providing varieties of food and beverage in appropriate quality temperature and comfortable surrounding as per the desire and order of the customer. It is the most labout intensive department. Teamwork is the essence ofa well-run food and beverage service department. This department plays a vital role to earn profit through customer satisfaction. It is divided into different sections for effective management and control and each sectionis called an outlet. each outlet is headed by an outlet manager nnd has its own operational  procedures. the food and beverage manager delegates authority and responsibilities to the outlet managers.
                                     Outlet Units - F and  B service Departments

                                     The food and beverage service department of a hotel is the most labor-intensive department. The service of this department reflects the quality of the hotel of the hotel.As per the sine, specialization, types of service offered b the hotel, the function of this department is divided into sections called outlets. The division and specialization will enhance the quality and efficiency and also for effective management and control. The various outlets Ina food all the functions of different outlets performed by one or two sections or outlets.

Types of tourism

               One of the most spectacular growths , the world economy attained  in the 20th century was the travel and tourism industry. During this phase there developed different types of tourism. some important types of tourism can be classified as follows:
              1.   Mas tourism: This is the most recent phenomenon of modern tourism. The concept of mass tourism emerged along with the introduction of paid holidays. Instead of selective or elite tourists this is focused on more number of tourists this  is focused on more number of tourists. Change in transport techo

Tourism

        Tourism is related to travelling and travelling is a human character. Man needs change and travel provides the change.Travel has had a fascination for man. He has been travelling throughout the ages . In the past,travel was there but "tourism" was not there because travel at that time was not undertaken for the purpose of pleasure . their motive was not to seek holiday from routine work The basic concept of tourism 'pleasure at leisure time' was not there. When people learned to differentiate between work and leisure creates tourism. So tourism is the movement of the people at  leisure for the purpose of pleasure .
                          The word 'tourism' did not appear in English language until the early nineteenth country . The word was derived from Grench  'tourisme'. Theliteral meaning is 'the practice otouring or travelling'. It is a new concept and its significance was realised only recently . Tourism is the mos t recent and significant penomena of the modern times .
                                   It is difficult to describe tourism, as it is an experience rather than a tangible object. It is related with service. The dictionary defines the world 'tourism' as organizing touring or services for tourists. So the word tourism involves three basic elements: tour, tourist and to organize a business to provide  travel related services . Tourism in this sense is service industry operated to facilitate the tour for the tourist.

what is hotel ?

    Around 1760 a type of establishment known as Hotel Garni came into existence,in paris, It was a large house with a number of rooms or apartments available for rent for a day , week or month . It was amore advanced and significant way of providing luxuries in organized way.

                                           In early England two words were used for public houses 'Inns and "Taverns'. Normally the name 'inn' was referred tothe finer establishments catering to the nobility and clergy. The houses frequerted by the common man were known as 'taverns'. In france, a similar distinction was made with the finer establishments known as 'Hptelleries' and the less pretentious houses called 'cabarers'.
                                                                                     The resl growth of the modern hotel industry took place in the USA beginning with the opening of the city hotel in New York in 1794. This was the first building specially erected for hotel purpose. This eventually led to great competition between different cities and resulted in frenzied hotel building activity.some of the finest

catering and hotel establishments

     When people are staying away from home, whether for leisure or on business, they need  a place that provides all the comforts. They meed a roof over their catering is from the word  "cater" which means to serve . Catering refers to food and drinks service. Catering industry is sometimes refers to food and drinks service. drinks and in certain section accommodation also.It includes different types  of accommodation establishments and food services . Literal meaning of hospitality is looking after guests or taking care of guests in a friendly and generous manner. Hospitality industry includes all companies involved in providing services for guests that is lodging, fooding and beverage and other recreational activities . This is the part of the tourism industry ,which is the largest civilian industry in this modern world employing one out of every ten active workers world-wide.
                  The travelers who leave their house require accommodation during journeys and at the destination.It is most essential where a journey  cannot be completed in single day. The concept of providing accommodation was known to the world as early as  1200BC ,But proper inn keeping was not possible before the invention and use of monetary system around 600BC.

Introduction to front office

            Front office is one of the most important sections of atourist hotel. This unit is responsible for th esale of hotel rooms. It does the reservation, receives and registers the guests, assigns the ooms and acts as acontinuous source of information to the guests during their stay at the hotel and finallu collects the dues for the services provided .. thThe front office peforms their jobs in front of visitors like the actor4 on stage. Most of the visitor's impressionis the first encounter of the hotel staff. The front office is the first and last point of con tct of every guest. So the department is termed as "image building ". it functions as the "nerve center " . The department also develops and maintains up-to- -date database of guest information, guest services and ensures guest satisfaction.
           In small hotels under the direct supervision of the owner or the management the Front office is known as Hotel Reception. But in  a big organization it includes different departments and their job is more specific and specialized.
                      Qualities of Front office staff
                                   Tourism being asevice industry the image, quality , persomality, efficiency, etc. of the staffs determine the class of a hotel . Among different departments Front office is the most critical deparment   as it is the first and last point a customer contacts.
                     Role of Front office staff
              1. this department generates and collects the revenue. They receive guests, alocate rooms and othe facilities and collect the payment. At the same time they motivate the guests to spend more on various hotel facilities..
             2.Front office is the nerve system . It co-ordinates different departments within the hotel and maintains good relation with external service agencies such as travel agencies, airlines, etc.

Service

  Service is a complicated phenomenon. The word has many meanings ranging from personal service to service to service as a product. It is defined differently in every society. Service is personal service to service as generally deined as "work done for others". In broad terms service includes social welfare, religious works, airlines, internet service, car repair centres, etc. "service is something which can be bought and sold but which cannot drop on your feet". The definition points out one of the basic characteristics of service--they can be exchanged to gain th organi

introduction

     Before dealing in detail about tourism it would be useful to have a conceptual understanding of hospitality because the hospitality industry is one of the several industries that together make up the travel and tourism industry. Hotel management, catering management,tourism and all the other service related industries are considered as hospitality . literal meaning of hospitality is "looking after guests well". It includes  organizing, providing services and taking proper care of guests. It means friendly and generous treatment and entertainment of guests.Hospitality industry includes  all companies involved in providing services for guests. They are travel agencies, hotels, lodges, inns, restaurants and all other recreational activities . They provide mental satisfaction to  the guests. There are so many places  where one may eat and sleep away
from home . Basically, they provide the same thing but consumers can easily tell the difference between one hotel or restaurant to another, because each one is unique may it be holiday Inn, or Hyatt Regency, or yak and yeti. Within each chains. All big hotels have swimming pools, and serve roast chicken. The quality and style of service makes the difference between all these hospitality companies. There are hospitality industry:- in Lodging hotel, motel,floatel, bed and breakfast , resort, suite hotel, inn, lodge etc. In food  and beverage:- restaurant , bar,coffee shop,banquet, snacks bar , discotheque, catering. In transportation:- cruise ships, air transport , train, etc. In gifts shops art/craft shops ,shopping complex , markets , miscellaneous, stores, activities  ,recreation,entertainment, games ,trips,food festivals, etc