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.